Ingredients

• 1 Tbsp Gingras XO Apple Cider Vinegar
• 1 measure Jack Daniels
• Cranberry juice
• Soda water
• Ice
• Rosemary for garnish

Directions

1. In rocks glass pour vinegar and Jack Daniels over ice
2. fill with equal parts of cranberry and soda water to serve
3. Garnish with rosemary

Ingredients

• 1 bottle Gingras XO Raspberry Apple Cider Vinegar
• 3 Tbsp. demerara sugar
• Rosemary fresh sprig (blackberry)
• Thyme fresh sprig (Raspberry)
• 1 pack raspberries or blackberries
• Vodka or white rum
• Soda water

Directions

1. Heat vinegar in a small pot and add sugar, stir until dissolved; remove from heat to cool
2. Add herbs and fruit to warm vinegar mix
3. Let sit for a few days before use
4. Mix 2 tbsp. with vodka or white rum and top up with soda water on ice

Ingredients

• 1 tsp. Gingras XO Apple Cider Vinegar
• 2 measures Triple Sec
• Prosecco
• Peach juice
• Ice

Directions

1. Add the vinegar and triple sec over ice in a cocktail glass
2. Fill with equal amounts of Prosecco and peach juice to serve

Ingredients

• 1 medium banana
• 10 oz club soda
• 2/3 cup orange juice
• 2/3 cup milk
• 1/2 cup dark rum
• 1/4 cup Lime Juice
• 1/4 cup Gingas XO Apple Cider Vinegar
• 3 Tbsp. brown sugar

Directions

1. Combine all ingredients with 1 cup of crushed ice in a blender until smooth.
2. Pour into glasses
3. Garnish with whip cream and Pixo Pearls.

Ingredients

• 4 oz Tomato Juice
• 1oz Vodka
• 1oz Gringas XO Apple Cider Vinegar
• 2 dashes Worcestershire sauce
• 4 dashes Tabasco sauce
• Pinch of Salt and Pepper

Directions

1. Combine all ingredients in a shaker and roll back and forth to mix.
2. Strain into an ice filled pint glass.
3. Garnish as desired: a wedge of lime, celery or apple.

Ingredients

• 2 bottles hard apple cider
• 2 Tbsp. Gingras XO Apple Cider Vinegar
• 2 cinnamon sticks
• 1 Granny Smith apple cut into wedges
• 1 cup sugar
• Vanilla extract
• Water
• Cocktail skewers

Directions

1. Skewer apple wedges and put on wire racked tray
2. On stovetop, heat sugar with 1 tbsp. of water to make a light caramel, add vanilla and pour over apples
3. Warm apple cider in a small pan
4. Serve with toffee apples which can be stirred into drink to sweeten.

Ingredients

• 1 tsp. Gingras XO Bourbon Reserve Apple Cider Vinegar
• 1 measure Jack Daniels
• 2 lime wedges
• Coca-Cola
• Ice

Directions

1. Over ice put the vinegar and Jack Daniel's
2. Rim the glass with a lime wedge & squeeze 1 wedge into the class
3. Fill with Coca-Cola to serve

Ingredients

• 1 tsp. Gingras XO Raspberry Apple Cider Vinegar
• 1 measure Pomegranate liqueur
• Prosecco (cold)
• 1 tsp. Demerara sugar
• Fresh hulled strawberries
• Fresh raspberries
• Cocktail skewers

Directions

1. Skewer the strawberry and raspberry
2. Pour the vinegar and pomegranate liqueur into a tall stemmed glass
3. Add Prosecco half-way up the glass and dissolve sugar gently
4. Add skewers and top off with Prosecco

Ingredients

• 2 tsp. Olive Oil

• 1 onion, chopped

• 800ml vegetable stock
• 400g chopped tomatoes

• 400g cannellini Beans, drained and rinsed
• 75g dried orzo pasta

• 140g roast chicken, shredded
• 150g extra fine green beans
• Salt and pepper to taste
• 50ml Gingras XO Apple Cider Vinegar

Directions

1. Heat the oil in a large pan and gently fry the onion for 3–4 minutes
2. Add the vegetable stock and vinegar and bring to a boil
3. Add tomatoes, beans, pasta and chicken.
4. Bring to a boil, cover, reduce the heat and simmer for 10 minutes, stirring occasionally

Ingredients

• 2 fennel bulbs, halved, cored and thinly sliced

• 1 cauliflower, cut into small florets

• 50ml Gingras XO Apple Cider Vinegar
• 100ml white wine

• 2 x 220g Greek sea bass fillets
• 1 lemon, thinly sliced

• 4 fresh bay leaves

• Olive oil spray

• 200g Basmati rice, steamed, to serve

Directions

1. Preheat the oven to 220°C (gas mark 7).
2. Place the fennel and cauliflower in a large roasting pan. Pour over the wine and vinegar. Cover the tin tightly with tin foil and bake for 30 minutes or until the vegetables are tender.
3. Remove the foil from the roasting tin and arrange the lemon slices and bay leaves on top of the vegetables.
4. Preheat the oven to medium broil/ roast. Score the skin of each fillet 2-3 times.
5. Lay the fish fillets, skin-side up, on top of the lemon and spray lightly with oil.
6. Broil for 7-8 minutes until the fish is golden and cooked through and the vegetables are lightly browned.
7. Serve with rice.

Ingredients

• 2 onions, finely sliced
• 1 tbsp. peanut oil (or other nut oil)
• 1 tsp. cumin seeds
• 6 garlic cloves, chopped
• 2 lemon grass stalks, trimmed and sliced
• 20g fresh root ginger, finely chopped
• 6 red chilies, seeded and chopped
• 1kg tomatoes, roughly chopped
• 500g soft light brown sugar
• 200ml Gingras XO Raspberry Apple Cider Vinegar

Directions

1. Fry the onions in the oil for 15 minutes until caramelized and soft.
2. Add the cumin, garlic, lemon grass, ginger and chilies; cook for 1 minute, then stir in the tomatoes, sugar and vinegar.
3. Simmer, stirring often, for 45 minutes until thick.
4. Spoon into sterilized jars, cool and seal.
5. Store for up to 2 months; once opened, refrigerate & use within 2 weeks.

Ingredients

• ½ of a 280g jar of sundried tomatoes (4tbsp oil from the jar reserved)
• 2 garlic cloves
• 3 tbsp. Gingras XO Raspberry Apple Cider Vinegar
• 2 x 410g canned chickpeas, drained and rinsed
• 250g halloumi cheese
• 55g arugula (rocket)

Directions

1. Blend sun-dried tomatoes with 4 tbsp. oil from the jar, garlic, a little water and the vinegar.
2. Then slice the halloumi and toss with the reserved tomato oil.
3. Sear in a frying pan, until golden. (a couple minutes per side)
4. Toss with the chickpeas, the remaining tomatoes, the dressing and arugula.
5. Season as desired and serve warm.

Ingredients

• 3 large mangoes
• 1 large onion, finely chopped
• 1 medium-strength green chili, de-seeded and finely chopped
• 2 cloves garlic, crushed
• 50g fresh root ginger, grated
• 2 tsp. curry powder
• 250ml Gingras XO Apple Cider Vinegar
• 200g granulated sugar

Directions

1. Slice the mangoes on either side of the flat stone. Cut away the skin and roughly chop the flesh, including the flesh clinging to the stones.
2. Put the chopped mangoes in a large saucepan with all the remaining ingredients including the vinegar. Bring to a boil, then reduce heat.
3. Cover and simmer gently for about 30 minutes until the mangoes are very tender and the juices are thick and syrupy, removing the lid half way through. (If the juices are still very runny once the mangoes are tender, increase the heat a little, with the lid off, so the liquid can reduce.)
4. Ladle into clean jars while still hot (wide-necked preserving jars, particularly those with metal lids or rubber seals and clip-top lids, are ideal).
   Store for up to 2 months; once opened, refrigerate & use within 2 weeks.

Ingredients

• 25g butter
• 1 small onion, chopped
• 1 garlic clove, chopped
• 3 tbsp tomato purée
• ½ tsp. Dijon mustard
• 60ml orange juice
• 80ml Gingras XO Raspberry Apple Cider Vinegar
• 2 tbsp. brown sugar
• 2 bay leaves
• 3 tbsp. soya sauce
• 2 Chili de arbol or red thai chillies, chopped
• 2 tbsp. chopped tarragon
• 12 skirt steaks, 100g each

Directions

1. Melt the butter in a pan; add the onion and garlic and cook until soft.
2. Add the tomato purée and cook for 3–4 minutes.
3. Add the mustard, orange juice, vinegar, brown sugar, bay leaves, soya sauce and chili.
4. Simmer for 15 minutes; set aside to cool. Add the fresh tarragon and remove the bay leaves. Marinate the steaks in this mixture for 12 hours; season.
5. Light the barbecue, if using, and sear the drained steaks over the hottest part, for 1–2 minutes on each side. (Alternatively, sear on both sides in a very hot griddle pan)
6. Rest for 2 minutes, then slice into strips to serve.

Ingredients

• 25g butter
• 1 small onion, chopped
• 1 garlic clove, chopped
• 3 tbsp tomato purée
• ½ tsp. Dijon mustard
• 60ml orange juice
• 80ml Gingras XO Raspberry Apple Cider Vinegar
• 2 tbsp. brown sugar
• 2 bay leaves
• 3 tbsp. soya sauce
• 2 Chili de arbol or red thai chillies, chopped
• 2 tbsp. chopped tarragon

Directions

1. Melt the butter in a pan; add the onion and garlic and cook until soft.
2. Add the tomato purée and cook for 3–4 minutes.
3. Add the mustard, orange juice, vinegar, brown sugar, bay leaves, soya sauce and chili.
4. Simmer for 15 minutes; set aside to cool. Add the fresh tarragon and remove the bay leaves. Marinate the your desired meat in this mixture for 12 hours

Ingredients

• 2 tbsp. olive oil
• 1 tbsp. cumin seeds
• 500g carrots, peeled, halved and cut into sticks
• 1 tbsp. honey
• 250g cooked Du Puy lentils (or canned, drained and rinsed)
• 1 red onion , finely sliced
• 60 ml Gingras XO Apple Cider Vinegar
• Large handful mint leaves, roughly chopped
• 100g lamb's lettuce (mâche)
• 85g feta cheese , crumbled
• Salt and pepper

Directions

1. Heat the oven to 200C
2. In a shallow roasting tin, toss together half the oil, the cumin and carrots
3. Roast for 25 min. turning halfway through cooking.
4. Drizzle with the honey, stir and roast for 5 min. more.
5. Meanwhile, gently heat the lentils with the onion, vinegar, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
6. Toss the lentils with mint and lamb's lettuce.
7. Lay warm spiced carrots on top and scatter with feta.

Ingredients

• 4 large vine tomatoes cut into wedges
• 1 cucumber, peeled, seeded, then chopped
• ½ red onion , thinly sliced
• 16 Kalamata olives
• 1 tsp. dried oregano
• 85g feta cheese , cut into chunks
• 4 tbsp Greek extra virgin olive oil
• 50ml Gingras XO Apple Cider Vinegar

Directions

1. Place all of the ingredients in a large bowl, season as desired
2. Serve with crusty bread to mop up the liquid.

Ingredients

• 300g new potatoes
• 175g green beans, trimmed and halved
• 175g frozen soya beans
• 160g can tuna in water, drained well
• Good handful arugula (rocket) or watercress leaves
• For the dressing
• 2 tsp. harrisa paste
• 1 tbsp Gingras XO Raspberry Apple Cider Vinegar
• 2 tbsp olive oil

Directions

1. Put the potatoes in a pan of boiling water, boil for 6-8 min. until almost tender.
2. Add both types of beans, then cook for a further 5 min. until everything is cooked.
3. To make the dressing: whisk together the harrisa and vinegar in a small bowl with any additional desired seasoning. Whisk in the oil until the dressing is thickened.
4. Drain potatoes and beans well, toss with half of the dressing, then leave to cool.
5. Flake the tuna, and then fold into the potatoes and bean mixture.
6. Add the remaining dressing. Gently toss.
7. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top.
8. Serve warm or cold if preferred.

Ingredients

• 100g mixed arugula (rocket), spinach and watercress salad
• 2 avocados, peeled, stoned and cut into chunks
• 50g ready-made croutons (or make your own)
• 1 tsp. Dijon mustard
• 1 tbsp. Gingras XO Apple Cider Vinegar
• 3 tbsp. extra virgin olive oil

Directions

1. Make the dressing by whisking the mustard, vinegar and oil together, along with 1tsp water. Season as desired.
2. Place the salad leaves and avocado chunks in a large bowl, and then use your hands to toss the dressing through.
3. Add the croutons just before serving so they stay nice and crisp.

Ingredients

• 500g small new potatoes, halved
• 2 tbsp. olive oil
• 2 red onions , each sliced into 6 wedges
• 4 rashers smoked back bacon, trimmed and cut into large pieces
• 140g mushrooms, sliced
• 1 tbsp. whole grain mustard
• 1 tbsp. Gingras XO Raspberry Apple Cider Vinegar
• 100g mixed watercress and spinach salad
• 85g creamy blue cheese

Directions

1. Heat oven to 220C.
2. Place the potatoes in a roasting pan, then toss with 1 tbsp. oil and a sprinkling of salt. Roast for 20 min. then add the onion wedges, giving everything a good shake.
3. Roast for 20 min. more until the potatoes have turned a deep golden brown and the onions have caramelized and softened. Leave to cool slightly.
4. Heat a non-stick frying pan. Dry-fry the bacon until crisp.
5. Add the sliced mushrooms, and then fry for 5 min. more until they have softened.
6. Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp. oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, and then toss well.
7. Divide between 4 plates, then crumble the blue cheese on top.

Ingredients

• 200ml Gingras XO Apple Cider Vinegar
• 2 tbsp. dry mustard powder
• 6 tbsp. soft dark brown sugar
• 4 tbsp. tomato ketchup
• 4 tbsp. bourbon
• big pinch dried chili flakes
• 2 tbsp. soy sauce
• 4 garlic cloves, crushed

Directions

1. Put all the ingredients in a saucepan, and add a splash of water. Stir everything together and then simmer gently for 20 minutes. Cool.
2. To use, brush over desired meat and barbecue or bake. If you are cooking something for longer than 20 minutes, then only brush over the sauce for the last 20 minutes, otherwise it may burn.

Ingredients

• 3 tbsp. olive oil
• 2 large onions , halved and thinly sliced
• 1 tsp. ground cloves
• 1 medium red cabbage, quartered, cored and thinly sliced
• 200ml vegetable stock
• 4 tbsp. Gingras XO Apple Cider Vinegar
• 100g brown sugar
• 200g fresh or frozen cranberries

Directions

1. Heat the oil in a large pan. Add the onions and fry, stirring occasionally, for about 10 min. until they start to caramelize.
2. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently, until the cabbage starts to soften.
3. Pour in the stock, add the vinegar and sugar, then cover and cook for 10 min.
4. Stir in the cranberries and cook for 10 min. more.
5. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight.
6. Reheat before serving.

Ingredients

• 16 asparagus spears, trimmed
• 125g ball mozzarella, sliced into 4
• 8-12 slices prosciutto
• 3 tbsp. olive oil
• 2 tbsp. Gingras XO Raspberry Apple Cider Vinegar
• Small bunch basil, finely shredded
• Salad leaves to serve

Directions

1. Blanch the asparagus in boiling water for 2 minutes
2. Cut each mozzarella slice in half and sit both pieces on top of 2 spears of asparagus. Top with 2 more spears then wrap the asparagus in prosciutto so the mozzarella is enclosed (you will need 2 or 3 strips).
3. Heat a little olive oil in a pan, then carefully fry the parcels until the prosciutto has crisped and the mozzarella oozes.
4. Whisk together the olive oil and vinegar and add the basil.
5. Serve each parcel with salad leaves and a little dressing drizzled over.

Ingredients

• 8 Granny Smith apples
• 400g caster sugar
• 1 tsp. Gingras XO Apple Cider Vinegar
• 4 tbsp. golden syrup
• Water
• Wooden skewers

Directions

1. Place the apples in a large bowl, and then cover with boiling water. This will remove the waxy coating and help the caramel to stick.
2. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
3. Lay out a sheet of baking parchment and place the apples on this, close to your stovetop.
4. Pour the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 min. until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
5. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden.
6. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous.
7. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

Ingredients

• 6 oz. tomato juice
• 1–2 oz. Vodka
• 2 dashes hot sauce
• 4 dashes Worcestershire sauce
• 3 dashes of Gingras XO Apple Cider Vinegar
• Celery salt
• Freshly ground pepper
• Lime wedge
• 1 celery stalk

Directions

1. Start by taking the lime wedge and running it round the rim of the glass (10- 12oz Highball) put a little of the celery salt on a plate and dip the edge of the glass with the lime juice in it to get the celery salt to stick to the rim.
2. Fill the glass 2/3rds with ice and add the liquid ingredients.
3. Finish with stick of celery give it a stir.

Ingredients

• 2oz gin
• 1oz unsweetened iced tea
• 2 tsp. maple syrup
• 1 tsp. Gingras XO Apple Cider Vinegar

Directions

1. Combine the ice tea, maple syrup and vinegar into a cocktail shaker, give them a good stir
2. Add handful of ice and the gin
3. Shake until it’s too cold to hold; strain and serve into a martini glass

Ingredients

• 2oz spiced rum
• 5oz apple juice
• Dash ground cinnamon
• 1 tsp. Gingras XO Apple Cider Vinegar
• 1 apple wedge

Directions

1. Fill a highball glass 2/3rds with ice; pour in the spiced rum
2. Add the cinnamon and vinegar
3. Top up with apple juice and finish with an apple wedge on the rim of the glass

Ingredients

• Jack Daniels
• Gingras XO Apple Cider Vinegar

Directions

1. Pour vinegar 1/3 up the shooter glass, fill to top with Jack Daniels
2. Sip or shoot

Ingredients

• Selection of greens – lettuce/ spinach, etc.
• 1/4 cup Olive Oil
• 1/4 cup Gingras XO Apple Cider Vinegar
• 2 tsp. Dijon mustard
• 2 dashes soy sauce

Directions

1. Wash and prepare your greens and put them to one side
2. Pour the oil and vinegar into the bottom of a mixing container, add in the Dijon mustard
3. Shake the mixture until thoroughly blended (you can whisk if you don’t have a container with a lid)
4. Add 2 dashes of soy sauce; put the lid on and shake again
5. Pour to taste on your greens; can be stored in the fridge for up to a month, remove from fridge up to 1 hour before using

Ingredients

• 1 small can of pre-cooked chickpeas
• 1 small can of pre-cooked lentils
• 1 apple
• A handful of raisins
• 2 tablespoons of Gingras XO Apple Cider Vinegar

Directions

1. Drain & rinse beans and set aside
2. Chop the apple into small chunks about 1/4 of an inch across.
3. Put the chickpeas and lentils in the bowl add the apple pieces, raisins and vinegar.
4. Stir with a spoon and serve

Ingredients

• 1 bunch of Asparagus
• 2 tbsp. Gingras XO Apple Cider Vinegar
• Fresh ground pepper

Directions

1. Fill a pot 1/4 full of water and place on the heat with a lid on.
2. Snap the bases from the asparagus.
3. When the water is boiling place the asparagus in the pot and cook for 3 minutes.
4. Remove from heat and drain
5. Warm the asparagus with the vinegar and pepper

Ingredients

• 3 tbsp. orange juice
• 1 tbsp. Gingras XO Apple Cider Vinegar
• 2 tbsp. soya sauce
• 2 tbsp. water
• 1 tbsp. maple syrup
• 1 tsp. powdered ginger
• 2 clove garlic, minced
• 2 tbsp. cooking oil
• 1/2 cup mushrooms, sliced
• 1/2 cup snap peas, chopped
• 1 carrot, sliced
• 1 cup chopped cabbage or bok choy

Directions

1. In bowl pour the orange juice, vinegar, soya sauce, water, maple syrup and ginger.
2. Whisk it together to make a sauce, put to one side.
3. Pour the oil and garlic into a wok and heat to medium high, stir frequently; when the garlic is starting to brown add the other vegetables and cook for 3 minutes, stirring frequently.
4. Add the sauce and continue stirring, cook for another 3 minutes

Ingredients

• 2 (3/4-pound) pork tenderloins
• 1 tbsp. vegetable oil
• 2 tsp. unsalted butter
• 2 (1/2-pound) Granny Smith apples, peeled, cored, and each cut into 16 wedges
• 1 cup low-sodium fat-free chicken broth
• 2/3 cup unfiltered hard apple cider
• 1/2 tsp. arrowroot powder
• 1 tbsp. water
• 2 tsp. Gingras XO Apple Cider Vinegar + 1/3 cup
• 1 medium green bell pepper, cut into 1 inch pieces
• 1 medium onion, cut into wedges
• white sugar and salt to taste
• 1 cup water
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Directions

1. Preheat oven to 425°F.
2. Pat tenderloins dry and season with salt and pepper.
3. Heat oil in a 12-inch non-stick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.)
4. Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes.
5. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
6. While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides.
7. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes.
8. Transfer apples to a plate, then add chicken broth and cider to skillet.
9. Bring to a boil over high heat.
10. Meanwhile, whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
11. Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.

Ingredients

• 3/4 tsp Pixo Pearls - Raspberry
• 4 oz dry gin
• 2 oz grenadine
• 1 oz Gingras XO Apple Cider Vinegar

Directions

1. Combine all ingredients except the Pixo Pearls into a shaker and shake to blend.
2. Carefully spoon the Pixo Pearls into a shot glass.
3. Slowly pour the drink into the shot glass and allow the Pearls to float to the top.

Ingredients

• 2 sachets of Pixo Pearls - Original
• 1 bag of premium potato chips - lightly salted

Directions

1. For the ultimate salt and vinegar potato chip, balance Pixo Pearls on your potato chip for a taste explosion

Ingredients

• 2 sachets Pixo Pearls - Original
• 2 Tbsp. Olive oil
• 1 ½ oz. Celery
• 1 oz. Onions
• 1 clove Garlic
• 11 ¾ oz. roasted red peppers, from a jar
• 28 oz. crushed tomatoes
• Black pepper & Salt

Directions

1. Using the olive oil in a medium pan sauté onions, celery and garlic until soft.
2. Add the drained and washed peppers, cook for 5 min
3. Add tomatoes, cook for another 10 min.
4. Season and blend until smooth
5. Serve warm in shot glasses and finish with Pixo Pearls

Ingredients

• 1 tsp Pixo Pearls - Original
• 2 oz vodka
• 1 oz green apple liqueur
• 1 oz Sweet and Sour Mix
• Green cocktail sugar
• 1 Maraschino cherry

Directions

1. Mix the vodka, green apple liquor and sweet & sour mix in a shaker with ice.
2. Moisten the rim of the cocktail glass with water and press it into the cocktail sugar till the rim is well coated.
3. Garnish the drink with Pixo Pearls and a maraschino cherry.

Ingredients

• 1 pack of your favourite crackers
• Your favourite cheese
• 1 sachet of Pixo Pearls - Original

Directions

1. Cover your cracker in cheese and add 3 to 5 pearls to each cracker. The taste is amazing as vinegar acid cuts through the creaminess of the cheese.

Ingredients

• 1 baguette
• Mozzarella
• 2 sachets of Pixo Pearls - Original
• 1 pint cherry tomatoes
• Olive oil
• Salt & pepper

Directions

1. Slice the baguette into 1 inch slices, then half.
2. Slice the Mozzarella into bite size chunks and cut the cherry tomatoes in half (longways)
3. Place the mozzarella pieces onto the baguette, followed by the halves of tomato.
4. Finally, place 1/2 tsp of Pixo Pearls on top of each tomato.
5. Finish with a pinch of salt and pepper and a drop of olive oil.

Ingredients

• 1 sachet of Pixo Pearls (Original or Raspberry)
• Your favourite lettuces or greens

Directions

1. Get a couple of handfuls of your greens into a bowl
2. Tear open the Pixo pearls and garnish with flare

Ingredients

• 1 rosemary baguette (Crostini)
• 1 handful baby leaf spinach
• Sunflower oil
• 1 jar caviar or fish roe
• Pixo Pearls - Original

Directions

1. Slice baguette in half length-wise and then into slices
2. Brush with oil and bake in the oven at 350F for 6-8mins until slightly crisp. Cool.
3. Put spinach on the crostini, then sour cream
4. Finish with the Caviar and Gingras PIXO pearls

Ingredients

• 1 Parmesan baguette, sliced into rounds, toasted
• 1 small jar sundried tomatoes
• 24 slices of hard salami
• 1 handful arugula
• 1 tsp. olive oil
• Sea salt
• Pixo Pearls - Original

Directions

1. Using the olive oil and sea salt, dress the arugula in a bowl.
2. Place some arugula on the baguette
3. Add the sundried tomatoes and salami
4. Finish with Pixo Pearls & sea salt to season

Ingredients

• 2 sachets Pixo Pearls - Original
• 1 loaf crusty cheese bread
• Butter
• 1 bunch asparagus, blanched
• 4 oz. sour cream

Directions

1. Slice 4 pieces bread, toast and butter
2. Place warm asparagus on top of toast, then 2 pieces of salmon
3. Spoon on a tsp of sour cream then finish with Pixo Pealrs

Ingredients

• 2 sachets of Pixo Pearls - Original
• 6 eggs
• 2 cups of beet juice
• ¼ cup mayonnaise
• 1 tbsp milk
• 2 tsp Gingras XO Apple Cider Vinegar
• 1 tsp fresh dill, chopped
• 1 tsp paprika
• 1 tsp mustard powder (or 1½ tsp Dijon mustard)
• 1 tbsp capers
• Salt and freshly ground black pepper, to taste

Directions

1. Put 6 eggs in a pot; cover with cold water. Bring to a simmer, then remove from the heat, cover and let sit 10 minutes. Drain, cool and peel. Halve lengthwise and scoop out the yolks.
2. Mash the yolks with a cup of mayonnaise, 1 tablespoon of milk, and ½ a tsp of mustard powder (or 1½ tsp Dijon mustard) and fresh dill.
3. Season the yolk puree with salt and pepper to taste.
4. Soak the egg white halves in the beet juice for ten minutes (or longer for a darker pink color).
5. Using a pastry bag and decorative tip, pipe the egg yolk puree into the egg white cup.
6. Garnish the deviled egg with capers, Pixo Pearls and paprika.
7. Variations: ½ tsp of dried dill can be used to replace fresh dill.
8. Dijon mustard or mustard powder can be used.
9. Vary the flavor with other fresh or dried herbs like chipotle chili powder or finely chopped green onions.

Ingredients

• 1 box Pixo Pearls - Original
• 1 lb. salmon fillet, diced
• 2 cups Panko breadcrumbs
• 1 cup flour
• ½ cup milk
• 4 tbsp. mayonnaise
• 1 tsp. fresh dill

Directions

1. Take three bowls: in the 1st, add flour, 2nd, mix the egg and milk, 3rd breadcrumbs
2. Gently dust diced salmon with flour then dip with egg mix and evenly coat with crumbs
3. Mix mayonnaise and dill
4. Pan-fry salmon until cooked.
5. Served warm with mayonnaise and Pixo Pearls

Ingredients

• 1 English cucumber
• ¼ cup cucumber, finely diced
• ¼ cup cherry tomatoes, finely diced
• ¼ cup feta cheese, finely diced
• ¼ cup watermelon, finely diced
• 3 tsp Gingras XO Apple Cider Vinegar
• 2 tbsp extra virgin olive oil
• 1 small bunch mint leaves
• 2 tbsp Pixo Pearls (Original or Raspberry)
• Salt and freshly ground black pepper, to taste

Directions

1. Peel a large English-style seedless cucumber and cut off the rounded ends. Reserve the rounded end for dicing into the filling mixture.
2. Slice the remaining cucumber into 8 to 10 pieces that are approximately 2 centimeters high.
3. Using a melon baller, carefully scoop out the center of each slice, leaving a cavity to fill with salad mixture.
4. In a large mixing bowl, mix together the tomatoes, feta, watermelon and cucumber.
5. Gently mix in 3 teaspoons of vinegar and 2 tablespoons of extra virgin olive oil
6. Season the mixture with salt and pepper.
7. Scoop about 1 tablespoon of the mixture into each cucumber cup.
8. Garnish each cup with Pixo Pearls and mint leaf chiffonade.
9. Variations: Cucumber cup height can be reduced to increase the number of pieces made.

Ingredients

• 10 large chicken wings
• 4 tbsp. chipotle sauce
• 2 garlic cloves + 1
• 4 oz. red Onions, finely diced
• 1 sachet Pixo Pearls - Original
• 4 oz. cherry tomatoes, finely diced
• 2oz. red onion, finely diced
• 2 tsp sunflower oil
• 1 tsp. cilantro
• 1 red chili, finely diced
• Salt & black pepper

Directions

For The Chicken Wings

1. Mix the Chicken wings, chipotle sauce, 2 garlic cloves, red onions & salt together
2. Let marinate in refrigerator for 1-2 hours
3. Bake on a foiled baking tray for 30 min at 425F until golden.

For the Salsa

1. Mix the tomatoes, onion, 1 garlic clove, sunflower oil, cilantro, red chili, salt & black pepper together
2. Spoon the salsa over the cooked chicken wings and finish with Pixo Pearls

Ingredients

• 2 sachets Pixo Pearls - Original
• 2 oz. butter
• 2 ½ oz. flour
• 28 oz. milk
• 6 ¾ oz. shrimp uncooked rough cut
• ¼ tsp. paprika, sweet smoked
• 1 parsley, fine chopped
• 1 ¾ oz. parmesan, grated
• Black pepper & salt
• 24 Profiteroles rolls (found in the frozen food of your supermarket)

Directions

1. In a medium pan melt butter, soften onions,
2. Reduce heat & add flour
3. Cook mix slowly until a light sandy texture is made
4. Now slowly whisk in milk until smooth and thick
5. Add shrimp, paprika, parsley, parmesan and seasoning
6. Spoon into hollowed out profiterole rolls and finish with Pixo Pearls

Ingredients

• 2 sachets Pixo Pearls
• 6 1/ oz. beef sirloin
• 1 tsp. red Thai paste
• 2 oz. cucumber, finely diced
• 1 ½ oz. red bell pepper, finely diced
• 1 ½. oz. red onion, finely diced
• 1 tbsp. soya sauce
• 1 tsp. cilantro + 1 tbsp. rough chopped
• 24 filo cups
• 1 red chili, finely diced

Directions

For The Thai Beef

1. Spread Thai paste all over beef, cover and place in fridge for one hour.

Putting the Filo Cups together

1. Using a frying pan, sear the marinated steak until medium rare and put to the side to cool
2. Slice thin and cut into ½” pieces
3. In a bowl mix together the soya sauce, cucumber, pepper and onion. Season.
4. To finish, spoon the mix into the filo cup and then place beef on top finish with Pixo Pearls

Ingredients

• 2 sachets Pixo Pearls - Original
• 14 oz. butternut squash, sliced thin, diced
• 3 oz. red onion sliced
• 1 Tbsp. sriracha sauce
• ¾ oz. demerara sugar
• 1 multigrain baguette, sliced into rounds, toasted
• Cilantro

Directions

1. Preheat oven to 450F
2. Mix squash, onion, Sriracha and Thai paste.
3. Place on a foiled baking tray
4. Sprinkle with sugar and cook for 20min.
5. Cool until warm
6. Spoon on the baguette rounds
7. Top with the Pixo Pearls and cilantro

Ingredients

• 1 8.5 oz. box corn muffin mix
• 1 egg
• 1/4 cup low-fat buttermilk
• 1 tbsp. red pimientos, jarred, diced
• 1 tbsp. green jalapeños, jarred or canned, diced
• ½ cup cheddar cheese
• ½ cup cream cheese frosting
• ¾ cup cooked bacon bits
• 2 tbsp. Pixo Pearls – (Original or Raspberry)

Directions

1. Preheat the oven to 400ºF
2. Grease muffin pans or use paper baking cups.
3. Blend together the corn muffin mix with the egg, buttermilk, pimientos, jalapenos, cheddar cheese and 2/4 cup of diced cooked bacon.
4. Reserve the last ¼ cup of bacon bits for garnish.
5. Fill the muffin tins or paper cups half full so they have room to bake and expand. Bake 15 to 20 minutes until the cakes are golden brown. Using a pastry bag and decorative tip, pipe the cream cheese frosting artistically across the top surface of the muffin.
6. Garnish the muffins with the remaining bacon bits and Pixo Pearls

Ingredients

• 6 scallops, shucked and cleaned
• 5oz. or half a medium red onion, sliced thin
• 100ml Gingras XO Raspberry Apple Cider Vinegar
• 1 Tbsp. Tequila (optional)
• 1 sachet Pixo Pearls - Raspberry
• 1 tsp. sugar
• Cilantro

Directions

1. Pour the lime juice, tequila and vinegar over the onions; cover and let sit for 1 hour
2. Slice the scallops into thin rounds
3. Mix the scallops gently with the onion mix and refrigerate for 30 min.
4. Layer the scallops on a plate. Garnish with onions, cilantro, Pixo Pearls and some of the juice from the onions

Ingredients

• 6 large scallops
• Canola oil

Marinade

• 1 tsp. Ginger fine chopped
• 1 tsp. Garlic fine chopped
• 1 tsp. Chilli/prawn paste

Dressing

• ½ Cup Gingras XO Bourbon Reserve Apple Cider Vinegar
• 1 dash fish sauce or lime juice
• 2 tbsp. Demerara sugar
• 1 tsp. Mint fresh chopped

Served with

• 1 lb. Broccoli shoots
• 1 package Rice noodles
• ½ lb. Sugar snaps sliced on angle

Directions

1. In a small bowl mix the marinade, add scallops and gently cover with marinade. let sit while making the dressing
2. Whisk the dressing liquids with the sugar in a small bowl, then add mint
3. Panfry the scallops using the canola oil (3-5min) serve on the broccoli, sugar snaps and rice noodles

Ingredients

• 1 butterflied trout, filleted
• Canola oil
• 1 cup Gingras XO Apple Cider Vinegar
• 1 tsp. black pepper corns
• 1 tsp. fennel seeds
• 3 tbsp. white sugar
• 2 Persian cucumbers
• 1 tsp. fresh dill, cut fine

Directions

1. In a small pot put the vinegar, peppercorns, fennel seeds and sugar and reduce by half on medium heat
2. Let cool, then add to the cucumber and dill. Let stand for 20min before use
3. Pan-fry the trout using the canola until cooked,4-5min each side
4. Serve with pickle for seasoning

Ingredients

• 3lb Pork roast
• 2 tsp. fennel seeds
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 3 tbsp. sea salt
• 2 lemons, zest and juice
• 1 garlic clove, finely diced
• 2 tbsp. Gingras XO Apple Cider Vinegar
• 3 tbsp. flat leaf parsley, chopped
• ½ cup extra virgin olive oil
• Cracked black pepper

Directions

1. Grind the salt, fennel seeds, rosemary leaves and thyme leaves
2. Using the salt mix cover the pork all over and cook for 1hr at 350F, then let rest for 20min covered in foil
3. For the dressing mix the lemon, garlic, vinegar, olive oil, parsley and season
4. Serve with the sliced pork, can also be used with chicken or fish

Ingredients

• 1 Iceberg lettuce wedged – washed
• 1 cup crispy bacon
• 1 cup blue cheese, crumbed
• 2 tbsp. Gingras XO Apple Cider Vinegar
• 2 Eggs
• 1 cup canola oil
• ½ tsp. cracked black pepper

Directions

1. Blend ¾ of the blue cheese, vinegar, eggs, oil and pepper until smooth. Add more to thicken and water if too thick to drizzle.
2. Place the lettuce on a plate, drizzle with the dressing
3. Finish with the crispy bacon and ¼ of blue cheese

Ingredients

• 2 Fennel bulbs, wedge cut
• ½ Garlic bulb, spilt in cloves
• 6 fresh thyme sprigs
• Canola oil

Dressing:

• 2 tbsp. Gingras XO Apple Cider Vinegar
• 2 tsp. leaves fresh thyme
• ½ cup olive oil
• ½ tsp. Dijon mustard
• Sea salt
• Pepper

Directions

1. In a roasting tray place the fennel; season with garlic, thyme, and oil. Roast for 30min at 375F
2. Whisk together the dressing ingredients in a small bowl
3. Serve dressing over roasted fennel

Ingredients

• 3 medium tomatoes, rough chopped
• ½ Cucumber, rough chopped
• ½ Cup Gingras XO Raspberry Apple Cider Vinegar
• 1 Garlic clove, sliced
• 1 cup tomato sauce
• 2 tbsp Demerara sugar
• 1 Red onion, rough chopped
• ½ Red Bell pepper, rough chopped
• 1 lime, juiced

Directions

1. Marinate all ingredients, in an airtight container in the fridge overnight
2. Blend and place in the freezer
3. Once frozen, pulse in blender and serve

Ingredients

• 4 egg whites
• 1 pinch salt
• 8oz white sugar
• 4 tsp. corn flour
• 2 tsp. Gingras XO Raspberry Apple Cider Vinegar
• ½ tsp. vanilla extract

Directions

1. Preheat the oven to 275F
2. Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed
3. Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed
4. Add the corn flour, vinegar and vanilla extract and whisk to combine
5. Drop spoonful's of the meringue mixture into little heaps onto a greased, baking parchment-lined baking sheet and transfer to the oven to bake for 1-1¼ hours, or until the outside of the meringues is crisp and the inside is marshmallow-like.
6. To serve, place one or two meringues into each dish and top with whipped cream and the summer berries of your choice.

Ingredients

• 3 tbsp Gingras XO Apple Cider Vinegar
• 6 Black peppercorns
• 1 dried bay leaf
• 3 Eggs, yolks only
• 350g Butter (8oz)
• Lemon juice, sea salt and pepper to taste

Directions

1. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.
2. Put the egg yolks in a food processor with the vinegar reduction
3. Gently melt the butter so that the butter solids fall to the bottom of the saucepan
4. Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop
5. If the sauce is too thick, add a little hot water
6. Season to taste with salt, pepper and a little lemon juice
7. Serve on poached eggs with a fresh toasted bagel

Ingredients

• ¼ cup olive oil
• 2 Garlic cloves, finely chopped
• 1 bunch basil
• 28oz. can crushed tomatoes
• 14.5oz. jar fire roasted tomatoes, diced
• 3 tbsp. Gingras XO Bourbon Reserve Apple Cider Vinegar
• 1 tbsp. sugar
• Sea salt

Directions

1. In a medium pot heat oil to medium heat, add garlic cook until golden (about 1 minute)
2. Add basil for 3 min; then add tomatoes, sugar and salt. Simmer for 30min. Remove from heat to cool. Remove basil to serve if preferred
3. Serve on cooked pasta and finish with shaved parmesan, fresh basil and extra virgin olive oil