MALTED CHERRY VINAIGRETTE

By BobD

Ingredients

• Cherries, pitted 1/2 C
• Malt gastrique 1/2 C
• Salt 1 TBS
• Hops, fresh 2 TBS
• Freshly ground black pepper 2 tsp
• Canola oil 1 C

Details

Servings 2
Adapted from plateonline.com

Preparation

Step 1

Roast cherries in oven heated to 350 degrees F for about 5 minutes, just to soften.

Purée cherries in a blender with gastrique, hops, salt and pepper.

With motor running, add canola oil to emulsify. Reserve.

MALT GASTRIQUE

Yield: 2 servings

Sugar 2 Lb
Water, hot 16 Oz
Lemon juice as needed
Malt vinegar 16 Oz

Simmer sugar with water and a dash of lemon juice to prevent crystallization.

Once Sugar reaches an amber color, turn off heat and slowly, carefully whisk in malt vinegar.

Reserve to cool completely.