The adage, an apple a day keeps the doctor away, can also apply to vinegar — apple cider vinegar, that is.
A tonic of 8 ounces water, 1 tablespoon honey and 1 tablespoon organic apple cider vinegar taken every day is said to be a purifier for the body, filtering the bloodstream and aiding vital organs.
I make the tonics for my husband and myself every night, a nightcap for good health.
I've been thinking about the tonic because this weekend is the annual Monastery Vinegar Festival on the grounds of Our Lady of the Resurrection Monastery, 246 Barmore Road, LaGrangeville (off Route 82, five miles south of Millbrook). The event will be held Saturday and Sunday from 11 a.m. to 5 p.m.
There will be seven varieties of artisanal vinegars that are produced at the monastery which will be available for tasting and purchase. There will also be other foods, plants, cookbooks and artwork from the monastery for sale.
What a great event to stock up on some special vinegars for the kitchen and to give as gifts for the foodies in your life.
Brother Victor-Antoine d'Avila-Latourrette, who is a resident monk and cook at Our Lady of the Resurrection Monastery, is also an author of a number of cookbooks that make use of seasonal fare to produce simple, healthful meals.
"Simplicity from a Monastery Kitchen" is a sweet cookbook that features recipes for salads, vegetables, souffles, savory pancakes, crepes and pastas that are as soothing for the soul as they are for the palate. In this hectic, crazy world, it's nice to celebrate the simple things in life, such as a homecooked meal using fresh seasonal produce.
If you're in the Hudson Valley this weekend and are looking for something different when it comes to festivals, and vinegars, visit the monastery for a little culinary inspiration.
Questions? E-mail Ann Shershin at shershin@earthlink.net.
And to give you a taste of the simplicity of "Simplicity," here is recipe named after the county in which the monastery calls home. It calls for fresh broccoli, which is now peaking in many backyard gardens.
Dutchess County Broccoli and Cheese Casserole
- 4 medium-sized heads broccoli
- 3 eggs, beaten
- 1 cup ricotta cheese
- 1/3 cup grated Cheddar cheese
- 1 tablespoon cornstarch diluted in 1/2 cup milk
- 1 medium-sized onion, chopped
- Salt and freshly ground black pepper to taste
- Preheat the oven to 350 degrees.
- Boil the broccoli heads in water to cover for about 10 minutes. Drain them, and then chop them coarsely, including the stems.
- Beat the eggs in a deep bowl, add the ricotta and Cheddar cheeses, and the cornstarch-milk mixture. Mix thoroughly.
- Add the chopped onion, salt and pepper.
- Add the drained broccoli, mix again, and blend the ingredients well.
- Butter thoroughly an ovenproof baking dish and place the broccoli mixture in it.
- Bake for about 30 minutes.
- Serve hot.
What a grand festival - I do love vinegars. Wish I was closer.
ReplyDeleteI think you would like it, Claudia.
ReplyDeleteI absolutely love vinegars and am always looking for an excuse to have it.
ReplyDeleteA vinegar festival--wow, I've never heard of one before!
ReplyDeleteI think there is a festival for just about anything you can eat, or drink, in the Hudson Valley, Jes!
ReplyDeleteWhat a wonderful idea for a festival!
ReplyDelete