Get Cooking with Fresh Food Vinegar
Monday, August 4, 2014 at 12:00 AM | David Mammina
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Hey food fans!  Have you been searching around for a new “special ingredient” to add to your kitchen’s arsenal?  Well, how does the idea of “fresh fruit vinegar” sound?  

Mangé Fresh Fruit Vinegar has created a new product which utilizes fruit purée and vinegar, resulting in a sweet and tangy solution which is perfect for marinades, dressings, and even cocktail mixers.  Thanks to the natural pectin in each purée, the final liquids are slightly thicker than normal vinegars, providing not only sweet, natural flavors, but also additional texture and body.  With eleven flavors available, from red pepper to fig, the diverse culinary possibilities are endless.  In order to take advantage of this, we opened up the Joonbug test kitchen and created two recipes to highlight these delicious products.  

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Blackberry-Pickled Watermelon and Prosciutto

Ingredients

1 pint (2 cups) seedless watermelon, cut into 1” cubes

1/4 cup Mangé Blackberry Vinegar

1/4 cup water

1/8 cup sugar

1/4 tsp salt (optional)

1/4 pound freshly sliced prosciutto

Procedure

1 - Place the watermelon cubes in a bowl or resealable bag.  In a small pot, bring the vinegar, water, sugar, and salt to a boil for 1 minute.  Remove from the heat and pour over the watermelon, still warm.  

2 - Let the fruit pickle, either at room temperature or in a refrigerator, for 20 minutes.  

3 - As you remove the watermelon from the brine, allow excess liquid to drip off.  Wrap each cube in one slice of prosciutto and, if desired, hold the wrap together with a toothpick.  Enjoy!

This light dish is perfect as an opening to any meal.  The saltiness from the prosciutto creates a mouth-watering combination with the watermelon, and the sweet Blackberry Vinegar brings depth and tartness to an already popular creation.  This is perfect for any summer occasion.

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Spiked Blood Orange and Peach Ice Cream Syrup

Ingredients

2 peaches, cut into 1/8 segments

1/2 cup whole blackberries

2 tbsp dark rum

1/4 cup Mangé Blood Orange Vinegar

1/4 cup brown sugar

1 cinnamon stick

Vanilla ice cream (or your favorite flavor)

Procedure

1 - In a small pot over medium-high heat, combine the peaches, blackberries, and rum.  Let this cook until the liquid begins to boil.  

2 - Add the vinegar, sugar, and cinnamon stick.  Mix well, bring to a boil, and then reduce to a simmer for 5 minutes.  If you desire a thicker product, remove the fruit and allow the liquid to cook down for 5-10 minutes longer, or until at the desired consistency.  

3 - While still hot, pour the syrup and fruit over the top of your ice cream for a hot-and-cold dessert experience.  Enjoy!

As the ice cream melts from the warm syrup, the flavors meld to become sweeter and fuller with every bite.  From the very start, the strong essences of each fruit mingle into a bright dessert accompaniment, and when finished with the velvety ice cream, the dish completes itself without any further effort.

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If all of this isn’t enough, Mangé’s website is packed with complete recipes created for their customers to try.  Using continental ingredient pairings, such as Red Pepper Vinegar with Octopus or Green Apple Vinegar with Goat Cheese and Bacon, they’ve come up with their own specialties which appeal to every different taste and preference.  

Not only that, but Mangé has set up a new system of recipe cards to send to their loyal customers.  In exchange for a donation to their advancement, clients can receive any number of recipes which aren’t featured on their normal website, such as their secret cocktail, the Blood Orangetini Shrub.  Which liquors pairs best with vinegar?  Well, you’ll have to try the products to find out.

Step out of the normal and discover the new.  While fruit vinegars aren’t new to the market, these offer a twist which can’t be found anywhere else. Now, customers can feel free to create their own diverse variations on their already beloved recipes.  Happy cooking!

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