Used by some of Canada's finest chefs and finest restaurants Shady Glen fruit vinegars are now available in limited release to the discerning buyer. Recipes graciously contributed by award winning chefs inspire and delight the palate!
Gift giving or personal pleasure we welcome you to share in the enjoyment!
To Roast Shallots:
Allow three shallots per turkey cutlet. Remove loose skins. Drizzle with olive oil and a little sea salt.
Roast at 350F until soft and browned about 30 minutes. Cool thoroughly. SAVE ROASTING JUICES.
When cool squeeze shallot from any wrapper, chop very coarsely and add to reserved juices.
Place lightly pounded turkey cutlets in baking dish. Add a little fresh ground pepper and SPLASH liberally with BAM! Blackberry Vinegar.
Add shallot mixture and toss to coat.
Cover with foil and roast at 325F approximately one hour or until internal temperature reaches 160F