ACETO NIAGARA

Serves 2
1 lg. bunch asparagus, blanched to tender
2 oz. good quality smoked salmon
2 oz. “Ciel de Charlevoix” blue cheese
1 oz. extra virgin olive oil
½ oz. Icewine Aceto
sea salt and pepper to taste

Place asparagus on plate, drizzle with olive oil, season with salt and pepper, divide salmon between plates and crumble cheese on to each. Drizzle with Icewine Aceto and enjoy with crusty bread.

Serves 2
4 cups of mixed greens or arugula
3 oz. “Migneron” cheese or other creamy goat cheese
3 tbsp extra virgin olive oil
1 tbsp Icewine and Cherry Aceto
2 fresh apricots, pitted and sliced
2 tbsp dried cherries (or cranberries)
2 tbsp pecans
1 tsp red onion, finely diced
sea salt and pepper to taste

Toss greens with olive oil, red onion, pecans and cherries, season with salt and pepper, divide amongst 2 plates. Garnish salad with apricot slices and top with “Migneron”, finish the plate with a drizzle of Icewine and Cherry Aceto

Icewine Vinegar Aїoli (sauce for seafood, grilled vegetables, roast chicken)

Makes ½ cup.
1 garlic clove
1 large egg yolk
1 tbsp Aceto Niagara Ice Wine Vinegar
1/2 tsp Dijon mustard
1/2 cup extra-virgin olive oil

Mash garlic to a paste with a pinch of sea salt using the side of a heavy knife or mortar and pestle. Place in a medium bowl along with yolk, Aceto Niagara vinegar and mustard. Whisk extra virgin olive oil into yolk mixture a few drops at a time, whisking constantly, until all oil is incorporated and mixture is thickened and emulsified. Season with sea salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use. Lasts for 2 days in the refrigerator.

Veal Scallopine with Cherry Tomatoes, Basil and a Tomato Vinegar Butter Sauce

Serves 2.
2 veal (or chicken) scallopine portions
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 tbsp tomato vinegar
10 cherry tomatoes, sliced lengthwise
1 clove garlic, chopped fine
1 tbsp. fresh basil, julienned
sea salt and freshly ground black pepper

Season veal with salt and pepper, in a sauté pan heat olive oil to med-high heat and add veal. Brown well on both sides, when cooked through place on a plate and tent with foil. Add garlic to pan and cook until fragrant, about 1 minute. Add tomatoes and vinegar, cook tomatoes until soften about 4 minutes. Add butter and basil and stir until melted. Place veal and juices back in pan to warm through, reduce to sauce consistency and serve with sauce spooned over the veal.

C’est Bon Chevre drizzled with Icewine and Cherry Aceto, accompanied with toasted whole almonds and plain crackers.
Thunder Oak Gouda drizzled with Icewine Aceto and accompanied with dried apricots and walnuts