Thanks for the tip, Isa, I've been eying the chicken/maple vinegar recipe -- the sweet/sour flavor is one of my favorites. On your recommendation I'll make it my next pick from Elements. The other one I had been considering is the Braised Short Ribs (p 151). Did you use the stronger flavored Grade B maple syrup? or the lighter flavored A?
If you do try the pork/pear recipe (p 30), you may want to keep in mind my experience with it. The first time I used Bosc pears and a Banyuls vinegar instead of the distilled vinegar called for in the recipe. The second time I used the distilled vinegar and some other pear variety (a softer type, don't remember which). The second version was not nearly as good. If I didn't have a Bayuls vinegar, I'd try it with a Sherry or perhaps Champagne vinegar which introduce a flavor as well as sourness. And I will never make it with a softer pear again (the texture doesn't work). |