Vinegar with ice cream? If it’s Champagne vinegar and a touch of brown sugar, then yes! Rita and I were brainstorming dessert recipes, when I thought about some wine syrups I’d developed for Haagan Dazs ice cream years ago. I played around a bit, and found that diluting the vinegar with water and brown sugar, then simmering until reduced to a syrupy consistency, makes an intriguingly sweet, yet tangy, ice cream topping. I developed this recipe with Holland House Champagne vinegar, which is a high quality 7% acidity vinegar. The syrup keeps at least a couple weeks refrigerated, so it’s great to have on-hand for a ‘berry’ elegant ice cream dessert!
From Rita: When Rosie suggested vinegar for a dessert recipe, I frowned. But quickly changed my tune when I tasted this delectable and so-simple sauce. (I love the collaboration between food pros!) Wine vinegars, Champagne and others, vary quite a bit from brand to brand. I like the hint of citrus in Holland House Champagne vinegar — it’s perfect for this syrup. Of course, Champagne vinegars have a lighter flavor compared to their white wine vinegar cousins.
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Champagne Vinegar Dessert Syrup
Prep time 12-15 minutes + 30-40 minutes to cool
Makes 2/3 cup (enough for 6-8 servings)
2/3 cup Holland House Champagne Vinegar
1/4 cup water
3/4 cup brown sugar, packed
Vanilla ice cream
Sliced strawberries, or whole raspberries, blackberries or blueberries
Stir together champagne vinegar, water and brown sugar in a 2 quart saucepan. Bring to a simmer; cook over medium heat 12-15 minutes until reduced to 2/3 cup. Check by pouring into a heat-proof measuring cup.
Syrup thickens as it cools. Cool to room temperature or refrigerate until ready to use.* To serve, drizzle about 1 tablespoon syrup over ice cream and berries in individual bowls. Serve immediately.
* Note: To cool quickly, place the measuring cup with sauce in a large bowl of ice water; stir syrup occasionally until cool. Leftover syrup may be stored, covered, in the refrigerator for up two weeks.
Nutrition information per tablespoon: 80 calories, 0g protein, 20g carb, 0g fat, (0g sat. fat), 0mg chol, 5mg sodium, 0g fiber
Recipe and photo by Rosemary Mark
Rita’s berries and syrup photo below
Banana salsa? Yes! Seasonal fresh fruit choices are slim this time of year. Even in California we’re still munching on autumn apples and local kiwi, though oranges and tangerines abound. So I thought I’d introduce you to a “bunch” of my banana recipes, developed for Coastal Living magazine last year. After all, bananas are a year-round fruit (ignore me locavores). They’re healthy and so versatile, and make a dee-lish salsa. Though not your typical juicy salsa, this peppy lime-y twist is a terrific match with fish. 
Kale, queen of greens, smoothie
Seems I’m using my blender more often than my food processor in recent years. So they’ve swapped places on my kitchen counter. Check back in the next few weeks for other easy ways to get your fill of nutritious greens (a spinach sauce, for example) using your blender and a simple splash of seasoned rice vinegar for a tangy kick.
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Tangy Kale Carrot Swirl
Makes 1-3/4 cups
2 cups packed, torn kale leaves
1-1/2 cups carrot juice
1 Tbsp. seasoned rice vinegar (try Nakano mango or citrus flavor, or “original”)
Rinse kale thoroughly before tearing. Combine ingredients in blender container. Cover and blend on low speed at first, then high speed until smooth.
Variation: Add one small, pitted apricot or nectarine.
Nutrition (without fruit): 220 calories, 1g fat, (0g sat fat), 0mg cholesterol, 7g protein, 45g carbohydrate, 390mg sodium, 5g fiber
Recipe and photos by Rita Held
lacinato kale