Pomegranate Vinegar Food

KABOCHA SQUASH AND SHIITAKE WONTONS WITH POMEGRANATE-VINEGAR SYRUP

Steps:

• Preheat the oven to 350 degrees F.
• Slice the squash in half and place the halves face-up on a baking sheet. Bake until soft and fork-tender, 35 to 40 minutes. Scrape into a large bowl, add 2 tablespoons of the butter while still warm and mash with a fork until mostly smooth. (Alternatively, you can puree in a food processor.) Allow to cool.
• Meanwhile, in a small saute pan over medium heat, add the oil and swirl to coat the bottom of the pan. Add the garlic and ginger and cook 1 minute to soften. Add the shiitake mushrooms and season with salt and pepper. Cook until soft, 3 to 4 minutes. Transfer the mixture to a plate to cool completely.
• In the bowl containing the squash, fold in the cooled mushroom mixture and remaining 2 tablespoons butter and stir until well blended. Adjust the seasoning as necessary.
• Place 1 wonton wrapper on a work surface with 1 corner nearest you. Place 1 scant tablespoon of the filling in the center of the wrapper, moisten the edges with the egg wash and fold the bottom half over the top to create a triangular dumpling. Bring the left and right sides under the dumpling, moisten the points with the egg wash and pinch together to seal. Repeat with the remaining wrappers and filling.
• Fill a fryer or medium heavy pot one-third full with oil. Over high heat, bring the oil to 350 degrees F on a deep-frying thermometer. Add half the wontons and fry until golden brown, about 2 minutes. Remove with a large mesh spoon and drain on paper towels. Repeat with the remaining wontons. Season with salt. Transfer to a platter.
• In a small skillet, warm the pomegranate seeds over high heat. Once the pan is hot and the seeds begin to sizzle, add the rum and light with a lighter to flambe. Let the alcohol flames burn off, then pour the seeds over the wontons.
• Drizzle with the Pomegranate-Vinegar Syrup, sprinkle with the chopped chives and serve.
• In a nonreactive saucepan on low heat, add the vinegar and pomegranate seeds. Bring to a simmer and reduce by three-quarters, about 20 minutes. Test the reduction by drizzling a little on a chilled plate; the syrup should hold a line when the plate is tilted.
• Transfer the syrup to a small glass jar and cover when cooled. Store in the refrigerator up to 4 weeks.

POMEGRANATE VINEGAR

Steps:

• Place the pomegranate seeds into a dry, sterilized jar with a lid. Pour in the vinegar and cover with the lid. Place the jar in a sunny location. Let stand for 8-10 days so the vinegar becomes infused with the flavor of the pomegranate.
• Strain the vinegar through a sieve lined with several layers of cheesecloth; discard the seeds.
• Decant into dry, sterilized bottles. Seal with corks and store the bottles in a cool, dark place for 2 weeks.
• Use within 6months.

BLUEBERRY POMEGRANATE INFUSED RED WINE VINEGAR

Steps:

• Put vinegar and sugar into medium sized sauce pan, bring to a boil, lower to a simmer, cover, and simmer for 15 minutes.
• While vinegar mixture is simmering, wash blueberries, and dry off with paper toweling; put berries between 2 layers of wax paper; gently crush berries until they pop-to get more of the flavor into the vinegar.
• Use the wax paper to funnel the berries into the quart jar.
• Remove vinegar mixture from heat, add pomegranate juice to vinegar, put funnel into quart jar, and pour hot vinegar mixture over blueberries.
• Allow to cool down for 30 minutes.
• Cover tightly with lid and let stand at room temperature for 3 days.
• Shake jar occasionally.
• Place several layers of cheesecloth in a strainer set inside a glass bowl; dump mixture through to strain out the blueberries; discard the blueberries. You might need to repeat this step.
• While doing the above step, clean a pint jar and lid to put the vinegar into.
• Using a funnel pour the liquid into the jar, label, cover, and store in refrigerator up to 1 month. (Guessing on storage, but will err on side of caution until someone with the expertise tells me differently).