May
Medium
For the pantry
25 min.
Lilac vinegar
- 3 dark, whole purple lilac flowers
- 50 g dried cherries
- 3 carnations
- 1 tablespoon acacia honey
- 500 ml high-quality vinegar
- 600ml preservation jar
- Wash the flowers before use.
- Mix vinegar, dried cherries, carnations, and honey in a bowl.
- Pick the lilac flowers and put in the preservation jar.
- Pour the vinegar mixture over the flowers, making sure they are fully submerged.
- Close the jar, making sure it is airtight, and put the jar in a dark place for at least six weeks.
Tips
Use this vinegar as vinaigrette for a salad. The sweet flowers are a beautifully aromatic addition to the vinegar that spreads flavor to the rest of the dish.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
