What's a Shrub?
Shrubs, also known as drinking vinegars, originated several centuries ago in England as a method to preserve fruit and berries. Typical shrub recipes use apple cider vinegar poured over seasonal fruit...
Medium
120 MIN
This plant-based caviar is a colorful (and flavorful!) vegan-friendly addition to any happy hour soiree.
Ingredients
SERVINGS: 1/3 Cup(s)
- 1/3 cup Congaree and Penn tomato creole shrub
- 2 teaspoons sherry vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon liquid from prepared horseradish (no solids)
- 1 teaspoon agar powder
- 1 cup vegetable oil (chilled in freezer for 2 hours)
Instructions
Mix all ingredients except oil in a small sauce pan and bring to a simmer stirring to make sure agar powder is well incorporated. Remove from heat and allow to cool to a warmer than room temperature. Place liquid into a squeeze bottle with small opening or caviar dropping kit (preferable) and squeeze individual drops slowly into the cold oil. After dispensing all of the liquid into the oil, pass it through a fine screen to retrieve caviar. The caviar can be store under refrigeration for 3-5 days.
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