How a Plum Vinegar Created the Perfect Sweet Cranberry Sauce. (Especially over this Stuffed Chicken!)Chicken / November 30, 2021
Colorful and packed with tongue-tingling flavor, your next “chicken night” meal is transformed with the addition of this very easy sauce. By pickling the oranges and cranberries with the intense flavors of the Olive This! Umeboshi Plum White Balsamic Vinegar you achieve the perfect tartness. A nice balance against the salted pistachio and creamy goat cheese stuffing which literally melts in your mouth. Serve this gorgeous entrée with a little jasmine rice and your favorite green vegetable for a memorable holiday meal.
One might assume being tasked with recipe development focused on elevating oils and vinegars might be limiting. On the contrary. These ingredients are the cornerstones of every good meal. Without them you’re lost.
For instance, vinegars. Why the fuss? Well, most of us grew up thinking in terms of savory and sweet and never the twain shall meet. You put salt and pepper on your steak, and sugar on your cookies. Acidity was something that came into play when mom used her vinegar to clean glass or lemon juice to bleach a stain. Or maybe create a nice salad dressing but by that time we were sure Kraft invented salads. Other than the aforementioned, the complexity of all these flavors being combined and crossed over together was a mystery and probably rule-breaking. But in the world of true cooking, one must be mindful that many different tastes are needed for a satisfying and truly memorable meal.
There are really 4 main elements to almost every cuisine in the world and they’re beautifully explained by Samin Nosrat in her book SALT, FAT, ACID, HEAT. In it she shares this seminal advice: “Season food with the proper amount of salt at the proper moment; choose the optimal medium of fat to convey the flavor of your ingredients; balance and animate those ingredients with acid; apply the right type and quantity of heat for the proper amount of time—do all this and you will turn out vibrant and beautiful food, with or without a recipe.”
Yeah, this is my kind of narrative. It talks about food as though it were alive. And in truth, it is. Animate ingredients with acid? Fabulous. Without a recipe? Now you’re cooking with your senses and that is the foundation of what makes Bling Cuisine work. And so it is that I present to you this delicious recipe that combines all these elements. It’s danged gorgeous, too!
My creation began the moment I dribbled a bit of this vinegar on my tongue and listened to it tell me where it wanted to go. Since you most likely are not tasting it while reading this, I will tell you it is sweet but carries a kind of maraschino cherry-ness. A bit of spice that is slightly like licorice hits you at the end. YUMMM. As usual, I describe a recipe as though we’re on a tasting-journey. Then as I took another nibble, the idea came: I will use the vinegar to pickle some cranberries and oranges perhaps adding a bit of honey at the end. I will use this acidic element to balance the peppery, crunchiness of pistachio and the smooth, creaminess of the lemon-infused goat cheese all rolled inside a chicken breast. And when it came together in real life? Well, each bite was amazing. It was festive and fresh. And as Samin states, vibrant and beautiful!