In a bowl....

BS"D

Today was the first real fall day with cooler weather and that distinctive crispness in the air without a hint of humidity. The swirling of multi-colored leaves falling from the sky is like confetti raining down in celebration of the lovely day.

Fall is the start of "comfort food season" in my opinion. I have memories of hot apple cider and cinnamon donuts at farm stands, pumpkin flavored everything, and homey soups.  Today I made a warming dinner in a bowl, and Lillie commented that she things in bowls taste so good. I wondered if that's perception or just that good things come in bowls...soups, ice cream, Asian noodles.

I hadn't tried cooking something new in awhile,  and I had kitchen "wanderlust" of sorts. I satisfied my urge with a braised chicken and leek dish served with rice. For some reason this dinner, which sounds very involved, actually ended up on the table sooner than some of my simpler "go to dishes". I felt a great sense of achievement and contentment for the perfect end to a crisp fall day!

Serve this "stoup", as Rachael Ray would call it, with rice or glass noodles. I used frozen, pre-sliced leeks, which made the process go faster.

Braised Chicken and Leeks

2 Tablespoons olive oil
1-inch piece ginger, peeled and sliced in 1/8-inch pieces
1/2 teaspoon turmeric
2 pounds leeks,washed, sliced in 1/2-inch rings and pieces
6 whole skinless boneless chicken breast, sliced in medallions
salt to taste
white pepper, to taste
 white pepper to taste 

2 cups chicken broth (more as needed)
1 bay leaf

Heat a large pot or dutch oven over medium-high heat. Add olive oil and heat until shimmery. Add ginger and turmeric and heat 1 minute, stirring occasionally.  Add leaks and saute for 5-8 minutes, until almost translucent.

Add chicken, salt and pepper, stir to combine. Cook 5 minutes stirring occasionally.  Pour chicken broth over all, not quite to the top of the food in the pot,  and add bay leaf. Cover. Bring to a simmer and reduce heat to medium-low. Simmer for 20-30 minutes until chicken is no longer pink in the center.

Serves: 6-8

A sweet and happy...

BS"D

At this time of year, Rosh Hashanah, the New Year in the Jewish Calendar, we wish people a sweet, happy and above all a healthy new year.  For those with IBS, Crohn's, Celiac and other stomach ailments, there is a daily challenge to all of these.

The specific-carbohydrate diet (SCD), designed by Elaine Gottschall,  over 30 years ago, has brought relief, health and happiness to many.

A former sufferer,  Rochel Weiss,  has embraced the SCD lifestyle to the extent that she developed a business around it (www.digestivewellness.com), and now a cookbook, A Taste of Wellness, in the hopes of helping others find relief in a tasty manner!

The book is expansive and literally includes everything from soup to nuts. Recipes range from everyday items like Cashew Bread, Spaghetti Squash Mac n' Cheese, to "company" food such as Vegetable Blintzes with Mushroom Sauce and Mock Potato Puffs (squash is used). Many of the recipes utilize nut flour and nut butter. Different from other gluten free diets, the SCD eschews "white" gluten free flours such as rice, potato and tapioca.  Various squashes are utilized to fill in for potatoes and other starchy side dishes.  Certain cheeses are allowed, and Ms. Weiss includes tempting dairy and vegetable souffles and quiches. Although the recipes are gluten free, they do rely heavily on other common allergens such as nuts and eggs.  However, this book is geared for those suffering intestinal ailments who could benefit from the Specific Carbohydrate Diet, and not intended as an allergen free cookbook.

The attractive and extensive photographs of the dishes enhance the books greatly, and further the author's assertion that these recipes are not only for the SCD follower, but will be loved by the whole family. 

The book also aims to provide concrete guidance for adherents of the SCD in areas such as travel and entertaining, which can be challenging at best for anyone following a special diet.  The author also includes a list permissible ingredients for the SCD and helpful menu plans. Overall, the tone of the book is encouraging and supportive.

During busy holiday season, Ms. Weiss suggests making ahead and freezing so you do not feel rushed and unprepared.  Unfortunately, many people go off special diets when stressed and harried, and given the option of other "tempting" traditional holiday dishes.  With the recipes in A Taste of Wellness, such as traditional Hungarian Stuffed Cabbage, Cheese Latkes and Kugel, you can prepare SCD based food for your entire family and I bet they won't even notice it's not made with wheat flour and other verboten ingredients!

L'shanah Tovah u'Metukah....May you be blessed with a sweet and happy new year...and most importantly healthy!

This recipe is festive and appropriate for the Jewish New Year, as it combines apples and honey---both traditionally eaten during Rosh Hashana celebrations.

 

Apple Kugel

from A Taste of Wellness by Rochel Weiss, p. 223

4 lbs. (about 12) apples, peeled cored and halved
ground cinnamon for sprinkling
6 large eggs
pinch salt
1 1/2 cups honey
1 cup oil  
2 tsp. pure vanilla extract
1/2 tsp. baking soda
4 cups almond flour
1/2 cup ground walnuts (or walnut flour)
plus an extra 1/4 cup for sprinkling

Preheat oven to 325F degrees. Grease a  10x16x2 inch baking pan.

Cut apples into 1/4-inch thick slices and spread evenly in prepared pan. Sprinkle apples with cinnamon.

Beat eggs with salt in a stand mixer on high speed until light and fluffy.

Gradually add honey and continue beating on high speed for another 3 minutes until light.

Add oil and vanilla extract and mix until well blended.

Gently fold in baking soda, almond flour and 1/2 cup ground walnuts.  Mix to combine.

Pour batter evenly over apples. Sprinkle remaining 1/4 cup walnut son top. 

Bake uncovered for 1 1 /2 hours. When done, top of kugel will spring back when lightly touched with fingertips.

Serve hot or cold

Yield: 16 servings

Note: This is not meant to recommend any particular diet for specific medical conditions. Consult with your doctor regarding appropriate diets for any medical condition.








 

Better without Butter?

BS"D

Trying to think of catchy title for this post, and that's the best I can do. Today I had to answer the question, "is my child better off, perhaps, with her food restrictions?" The answer I grudgingly came up with was yes.

Although I generally love all things Trader Joe's, I decided their low-fat mayo is yucky. Purchased on one of those days when I didn't have a chance to go the chain supermarket for my perpetual favorite, Hellman's Low-Fat Mayo. The TJ's mayo has the look of homemade mayo, an off yellow as opposed to the more sanitized white of Hellman's, but it didn't taste homemade-- I don't know what it tasted like but just not pleasing to me. It's a pet peeve of mine to have two jars or containers of the same thing open in the fridge at the same time (i.e. two mayos, two containers of the same type of milk, two ketchups), usually a result of certain male members of the household not having the ability to see beyond the first two inches of the refrigerator shelves. But I reluctantly went to the pantry and placed my beloved Hellman's side by side w. the TJ's mayo in the fridge---I just couldn't make it 'till the end of that 32 ounce jar.  Sorry Joe. 

Then today I was staring into the fridge and I read that words I had previously missed,  that shifted my world a bit, "egg free" on the Trader Joe's jar. It was almost like a shining light glowed behind the blue and yellow jar, and I could hear harps playing in the distance. I quickly rotated the jar and scanned the ingredients for that allergen of Rosie's present in every other brand of vegan mayo I've encountered--mustard. Nope, turmeric yep, but mustard nope. I quickly went over to Rosie excited and said, You can have tuna salad for lunch now, isn't that exciting? I was met with a skeptical stony look, "Maybe", she answered, "but  not tomorrow." As thoughts of more things I've removed from our family repertoire flooded my brain, I blurted out "pasta salad with mayo, potato salad, coleslaw, sweetie, coleslaw!"  Items I've been making with olive-oil vinaigrettes for over 5 years. "Harumph, no!" She answered. That being the answer  I would expect from a crotchety old man when asked to try something new. I thought she would be excited that her world could expand, I thought she would somehow know how delicious mayonnaise laced salads are--iconic American dishes I thought everyone loved and craved! But no. She didn't know from them and they didn't appeal to her in any way.

Then I thought, will she be better or worse off with mayonnaise in her life. I would be subbing heart healthy olive oil for not so healthy fat in our dishes.  Plus it had sugar and cornstarch and a bunch of other fillers. I realized more is not always better. I've heard from other allergy moms that when their child outgrows a milk allergy, for example, they don't necessarily like the taste of cows milk they want their soy milk back. Now I see that even if they can have something previously off limits, they don't necessarily have to. If she ever outgrows her egg allergy, she may be repulsed by scrambled eggs, say no to them sunny side up, poached and boiled. And really that's fine.  She may continue to be the Tofutti corporation's best customer long after she's outgrown her milk allergy---if she ever does. I always felt she was missing out somehow, but that is not how she sees her life.  Not being able to eat any old type of junk food off the shelf has forced her to have more whole foods and brands with healthier, simpler ingredients. So, it has been a blessing in disguise I didn't notice until today.

One of Rosie's favorite dishes is mashed potatoes--without any dairy of cours. One day, a few weeks ago, I made smashed potatoes, as I was feeling lazy, and she loved them too.

The amounts vary based on the quantity you desire to make, so I am just giving the ingredients and they need to be eyeballed. Usually I am very precise with recipes, but as I mentioned, this was a lazy recipe, and I hope you forgive me.

Blissful Smashed Potatoes

Red bliss potatoes, skin on, quartered (scrub with a vegetable brush and water before peeling)
Extra virgin olive oil
Chopped dill (fresh or dried)
Fresh ground pepper
sea salt

Boil potatoes in a large pot of water until very tender, about 20 minutes. Drain and return to pot or a large bowl. With a fork or bottom of a whisk smash up the potatoes. They will not be creamy like mashed potatoes.  Drizzle olive oil over the potatoes and sprinkle with dill, pepper and salt to taste. Stir well and serve warm.

Campy Comfort

BS"D

Camp is underway and all the challenges we face at the beginning of the school year in terms of educating teachers and staff about our children's food allergies and sensitivities must be gone through once again. Keeping our children safe and happy I believe is any parents ultimate goal. When choosing a camp for a child with special dietary needs this can often present a challenge.

While many school districts have rules governing how a child with food allergies is dealt with in the classroom and lunchroom, camps are independent and make their own rules. Finding an appropriate camp is a process you should start in the winter. First identify parents who have dealt with similar issues and ask for referrals. Then, speak to the camp administrators. If they seem vague about food allergies or dismissive, move on. If you hear they have had campers with similar issues, and can explain in a satisfactory manner how they handled the challenges that arose, you have a keeper.

Inclusiveness is second to safety. We don't want our children to feel left out of fun activities.On my children's first day of day camp Daisie climbed into the car with a plate of decorated cookies and Rosie came in with a face made out of chocolate, sprinkles and licorice. Their baking teacher and Rosie's counselor had adapted the days activity for her in a way that was manageable for them and edible for her! I strongly recommend a necklace or bracelet with your child's food allergies/sensitivities, and your phone number for any questions. Some great companies I have found are, Lauren's Hope, Oliver's Labels and Allerbling. One year Rosie's counselor told me she frequently checked her necklace to see the list of allergens and appreciated it was there.

 

Sleep away camp for children with Celiac diseas or food allergies presents an entirely different level of challenges.  There are sleep aways in several states that are specifically for celiac/gluten sensitive children (such as the ones started by the Celiac Sprue Association).  As for food allergies, it can be more difficult if your child has respiratory reactions, and you have to count on the staff to administer emergency medicine in case of a reaction. You must thoroughly vet the administration and head cook to see if they have dealt with special dietary needs. I would never send a child to sleep away camp unless I was 100% confident the camp could handle my child's needs. Unfortunately, for some children sleep away may not be an appropriate option if such a camp can not be found.

Whatever your choices, make sure the staff is informed and can accommodate your child. Ensure your child has appropriate food on a daily basis, for day camp, and send shelf stable snacks for your sleep away child. It may also be the case that you have to send prepackaged meals and baked goods. I suggest a vacuum sealer for this purposes. It keeps food fresh and you can reheat in a microwave (slit open bag) or boil sealed in a pot of water.  There are several varieties of gluten free power bars on the market (check if your camp is nut free before sending), such as Kind or Gluten Free Luna Protein Bars...a Lillie favorite (make sure the variety you buy is OK for your child's diet).

A home baked treat is always the best. If you are sending to sleep away, find out if you can send a supply of baked goods to be placed int he camp freezer. Wrap well in foil and zip top plastic bags.

I wish you a safe and happy summer!

Chloe Coscarelli came out with a second vegan cookbook this year called Chloe's Vegan Desserts.  It has a most excellent selection of cakes, cookies, bars, pies and ice cream free of dairy, eggs and all other animal ingredients. Although the recipes call for wheat flour, I have successfully substituted all purpose gluten free flour blend with xanthan gum*.

These Blondies are the perfect treat in your campers lunchbox or to send in a sleep away care package.  Skip the nuts if your child's camp is nut free.

Blondies

from Chloe's Vegan Desserts by Chloe Coscarelli, p. 51

1 cup all-purpose gluten free flour blend with xanthan gum*
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 Tablespoons vegan margarine (such as Earth Balance)
3/4 cup brown sugar
1 Tablespoon pure vanilla extract
1 Tablespoon dark rum or bourbon (optional)
1/3 cup semisweet chocolate chips (dairy-free)
1/3 cup chopped walnuts

Pre-heat the oven to 350F degrees. Lightly grease an 8-inch square pan and line with parchment paper long enough to overhang the edges.

In a medium bowl, whisk flour, baking powder, cinnamon, and salt until combined. Set aside. Using a stand or hand mixer, beat the margarine, brown sugar, vanilla, and rum, if using, until combined. Slowly beat in the flour mixture. Once the flour mixture is incorporated, add the chocolate chips and walnuts. The batter will be thick.

Evenly pat the batter into the prepared pan. Bake for 25 minutes, until lightly browned around the edges. Once cooled, lift the parchment paper to release the blondies from the pan and unmold. Using a sharp knife, cut into 2-inch squares and serve.

Yield: 16 bars

Salad Days

BS"D

We just finished the last of the Jewish year's major holidays, Shavuot, or as I like to call it "The Cheesecake Holiday". It's customary to eat dairy dishes, which are usually very rich and caloric. Now we face down a long, hot summer, and like many it's time to start a pre-bathing suit season diet. For many diet can mean deprivation, but instead replacing highly caloric meals with vegetable based ones is a good option. They can be colorful and interesting.


A salad with the addition of protein and a bit of texture, like croutons, is a nice contrast to having protein be the star of the meal. The other day at Trader Joe's, I spotted pea shoot sprouts, they seemed like an interesting new addition to a salad. My family uses Trader Joe's polenta a lot as it's gluten free and a very quick starch to prepare. It comes in a tube and I usually slice it and put it on a baking sheet with olive oil and herbs. It is also good for oven fries and a tomato-basil appetizer I love.

I decided to apply my oven-fried polenta technique to croutons. They are a nice and easy gluten-free alternative to bread croutons. If you want ot be extra decadent you can add grated Parmesan cheese to the recipe below---especially nice for a Caesar salad (but arent' we dieting?!).

Most of the ingredients for this recipe are in the spirit of Rachel Ray, "eyeballed".  If you aren't good at that just think of giving everything a light coating with the spices as opposed to a "breaded" look. I use olive oil in my Misto sprayer for this, but you can also use store bought non-stick cooking spray, or drizzle oil over croutons.

Polenta Croutons

1 tube, plain store bought polenta*
Olive oil
garlic powder
Italian seasoning blend (or separately dried basil, oregano, sage)
sea salt
fresh ground black pepper

Preheat an oven to 450° and spray a large, non-stick baking pan with olive oil or non-stick baking spray. 

Cut the polenta into approximately half-inch  cubes and place in a baking sheet (you can also toss them with seasonings in a bowl), drizzle or spray with olive oil, sprinkle lightly with spices and toss to evenly coat. Spread polenta cubes into a single layer.

Bake in pre-heated oven for 30-40 minutes, turning once, until golden brown. These are crunchy on the outside and tender inside!


*If you prefer to use homemade polenta, spread warm polenta in a greased sheet pan; allow to harden and cut in cubes. Proceed as above.


Note: Not all of the recipes below in the Kosher Link-Up are gluten or allergen free.

 

Passover is Pashut

BS"D

Pashut means simple in Hebrew. Passover evokes a time of difficulty for those preparing the meals, different utensils, different food products, but it doesn't have to be so complicated--it can be made more pashut. The massive variety of packaged and frozen Passover products in stores nowadays truly has made my life simpler at this time of year.

A classic feature in our Passover preparations are Manischewitz products. I recall the ubiquitous orange and green boxed products coming into our home every year at this time.  The new gluten free products Manischewitz has for Passover this year are nothing like my Mama's macaroons.  They have gluten free cake mixes, red velvet macaroons, gluten free matzo style squares (not actually ok for hamotzi--only oat matzo is), almond butter and Magic Max gluten free cereal, to name a few. Passover certainly is the best time of year to be gluten free. So stock up on some nifty new treats and enjoy the holiday.

Note: Make sure all ingredients used in the recipes below are both gluten free and specifically marked kosher for Passover.

 Photo credit: Domino's Sugar website

When I discovered kosher for Passover almond butter, I immediately thought about making a favorite recipe that normally uses peanut butter, buckeyes, with almond butter. Buckeye's are a specialty of Ohio, the "Buckeye" state, and resemble the seeds of the eponymous tree. 

Almond-Butter Buckeyes

1/2 cup butter or margarine, softened
2 cups almond butter
1 lb. (3 3/4 cups) confectioners' sugar 
6 ounces semi-sweet chocolate chips, melted and cooled about 15 minutes

Beat together butter and almond butter until light and fluffy. Add confectioners' sugar gradually, beating until blended.(Mixture will be crumbly).

Shape into 1 1/4-inch balls. Insert toothpicks into balls and dip halfway into melted chocolate. Place on a cookie sheet lined with wax paper. Chill until firm.

Makes about 4 dozen balls.

After buying  the very popular and very expensive (about $7-$8 for an appetizer sized plate pizza) frozen Passover pizza one year , I decided to experiment with my own year round favorite recipe.Using tapioca and potato starch I came up with a crust very close to the store bought one, but much cheaper. You can make the crusts ahead and freeze untopped or top with sauce and unmelted cheese, then pop in the oven and cook as normal for a really convenient passover meal.

Passover Pizza Crust

adapted from Culinary Potions by Eve Berman, D.O., p. 61

1/4 cup 2% milk or almond milk

2 large eggs

2/3 cup tapioca flour

1/3 cup potato starch

1/4 cup olive oil

Pre-heat oven to 400F degrees

Whisk together the milk and egg.

Add the remaining ingredients and mix until smooth.

Grease a raised-edge pizza pan (12-inches), or 2x 8x8 or 9x9 square or round pans with oil or non-stick cooking spray and pour in the batter

Bake for 8 to 10 minutes, then remove from the oven. The crust is done when it lifts easily from the pan with a spatula. The crust will raise up the sides of the pan as it bakes. If the crust is too wet,  cook for a few more minutes. Add desired toppings, and return to the oven (for about 10-15 minutes) until cheese melts, and toppings are cooked through.

Yield: 8 slices

Here is Colette Martin's "formula" for making store bought cake mix without eggs or dairy.  I have been successful trying it with year round gluten free mixes, but have not yet tried it with passover mixes...but I have high hopes!

Store-Bought Cake Mix without eggs or dairy products

Adapted From "Learning to Bake Allergen-Free" by Colette Martin, p. 241

In the mix substitute:

• An equal amount of melted margarine for butter.
• For every 2 eggs, 1/2 cup unsweetened applesauce (I've found baby food works well too...pear, apple or squash flavors), and 1 tsp. baking powder.
• For buttermilk, milk or yogurt, equal amount kosher for Passover almond milk, coconut milk, or water.
• Vanilla extract, same amount or 1 Tbsp. vanilla sugar for every 1/4 tsp. vanilla extract.
•  Bake according to package directions, but it may be moister in the middle and require additional baking time; check every 5 minutes of additional baking time.

Note not all recipes in the kosher link-up below are gluten free:

Have your cake and eat it too....

BS"D

Today Rosie had a play and celebration for her class at school. I marched into the reception with a Tupperware of delicious chocolate cupcakes creatively decorated for the theme of the day.  One of the other mother's who is gluten sensitive saw them and said, "Oh are those gluten free...I bet they're better than the regular cake!" Competing with the huge, attractively frosted sheet cake is a tall order. But, I've learned one on a special diet CAN have their cake and eat it too. BTW thank you to that mom for making me feel great!

Chloe Coscarelli proved you can make a vegan cake and trounce the competition.  By winning Cupcake Wars, a show that pits 4 cupcake baker against each other each episode for a chance to cater a big name even, she proved someone on a special diet can have their cake and eat it too. Check out her blog for more information.

Coscarelli's first book (second one coming soon), Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way,  provides delicious options for everything from appetizers to desserts, simple family dinners to elegant entertaining.  The attractive photos highlight the freshness and variety one can garner from food that is free of meat, dairy and eggs. The fact that the very picky judges of Cupcakes Wars put her at the top of the heap is proof of this. Her book includes sections like Small Bites, for party fare (or just to treat yourself) including Avocado-Shitake Sushi and Black Bean Baby Cakes with Pineapple Salsa. Her whimsical entrees include items like, Orange You Glad I Made Crispy Tofu, with a stir fry sauce utilizing the healthy sweetener, agave nectar, instead of often sugar laden bottled orange sauce.  Chloe's desserts shine through (her upcoming second book is ALL desserts), with selections like dairy and egg free Chocolate Creme Brulee---a seemingly impossible feat.  So with Chloe's help you TOO can have your cake and eat it too on special diets.

Purim is a major junk food holiday. We exchange gift baskets which are meant to be food used for the large celebratory meal, or Purim Seudah, celebrating the miracle that happened to the Jewish people in the time of Queen Esther.  But,it has devolved, more often than not, into a junk food free for all. Children can be found eyes glazed over clutching sacks of candy and chips, sitting in a corner eating mindlessly.  I like to put care into my gifts of food and choose items my family would actually eat.  One can emphasize healthier options and give away healthier sweets and treats.

This bar cookie strikes me very much as the type of dessert I would make to give to someone as a gift. I have subbed all-purpose gluten free flour blend (I like Jules Gluten Free) for the all purpose flour in the recipe as it is written.

Sea Salt Toffee Bars

Chloe's Kitchen by Chloe Coscarelli

p.p. 233-4

Shortbread Crust:
1 cup all-purpose gluten free flour blend with xanthan gum
1/2 cup chilled vegan margarine (such as Earth Balance buttery sticks)
1/3 cup powdered sugar
1/2 tsp. ground cinnamon

Caramel:
1 cup packed brown sugar
1/4 cup vegan margarine
4 tsp. soy, almond or rice milk

Glaze:
1 cup semisweet non-dairy chocolate chips
Fleur de Sel (coarse sea salt) for sprinkling

To make  crust:
Pre-heat oven to 350F degrees. Line an 8-inch square pan with foil or parchment paper long enough to overhang edges.

In a food processor, pulse flour, margarine, powdered sugar, and cinnamon until crumbly. Press into prepared pan and bake for 18-20 minutes, or until edges are golden. Remove from oven, let cool, and then chill in refrigerator.

To make Caramel: In a small saucepan, over medium heat, heat brown sugar, margarine, and non-dairy milk, stirring frequently. Once mixture comes together, increase heat to medium high for 1 to 2 minutes, until it begins to boil and the bubbles move into the center of the caramel. Remove form heat and let sit for 10 minutes.

To assemble the bars:  Pour the Caramel over the chilled Shortbread Crust. let cool, and return the pan to the refrigerator to chill.

Melt the chocolate chips over a double or int he microwave (high for 2 minutes, stir until smooth). Evenly spread the melted chocolate over the caramel layer. Sprinkle with fleur de sel and return to the refrigerator. Once the chocolate has solidified, lift the cookie from the pan with the foil and remove the foil. With a sharp knife, cut the cookie into 2-inch squares. 

 This Ketchup recipe is ALOT healthier than the bottled variety. Package it in a small mason jar with a festive ribbon or label.  The less processed variety of agave nectar (darker) is considered the best.

Sweet Tomato Ketchup

Chloe's Kitchen by Chloe Coscarelli

p. 253

1 cup tomato puree
1/4 cup blue agave nectar
1 clove garlic, pressed
2 Tablespoons plus 2 teaspoons white or apple cider vinegar
1 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper, optional

In a medium sauce pot, combine tomato puree, agave, garlic, 2 Tablespoons vinegar, salt, cinnamon, onion powder, and cayenne, and bring to a boil. Simmer on low for 30 minutes, or until the mixture thickens. Whisk in remaining 2 teaspoons vinegar. Let cool and chill in the refrigerator.