Recipe information
Yield
makes about 3/4 cup or 4 to 6 servings
Ingredients
1 tablespoon molasses
2 tablespoons apple cider vinegar
1 tablespoon walnut vinegar (or 1 teaspoon walnut oil)
1 shallot, finely chopped
1/2 cup pure olive oil
Salt and pepper
2 teaspoons bourbon
Preparation
Whisk together the molasses, vinegars, and shallot in a small bowl. Whisk in the olive oil, season with salt and pepper, and stir in the bourbon.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
