There’s something very attractive about deep-fried anything covered in powdered sugar, isn’t it? Of course, I’m talking about beignets, those sweet treats crafted from flour, lard, milk and sugar. The official state doughnut of Louisiana has a long history in the United States, however it became distinctly identified with New Orleans’ French Quarter by quite the circuitous route.
This past weekend, I went to the Virginia Wine Expo in Richmond, Va. In case you didn’t know, there are over 200+ wineries in Virginia, many of which were in attendance. I had the opportunity to try an excellent hard apple cider, a Viking-era mead (honey wine), some great regional reds and a delicious Red Apple Balsamic Vinegar I purchased from the good folks at The Olive Oil Taproom, located in Richmond, VA.
I wasn’t sure how I was going to use the balsamic vinegar, but when I tasted it – it was such a pure, sweet red apple taste – I just had to purchase a bottle. Several friends recommend pork dishes but I don’t usually eat pork, so my mind went immediately to salad dressings and appropriate salads.
After a little research and taste-testing in the kitchen, I decided on an apple salad:
Amazingly, the most popular key word searches for this little blog about books and writing continues to be food-based terms, particular grits, fried chicken and sweet potato pie. For all of you Southern and Soul Foodies out there looking for a satisfying read, please check out the resources at one of my favorite periodicals: Our State, a magazine that features the delicious cuisine of North Carolina.