Subject: Flavored Vinegars
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 09 2002 - 02:46:43 EST
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FOOD FUNNY
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Here's a cute one from reader Fran in Seattle:
One Easter Sunday morning as the minister was preaching the children's
sermon, he reached into his bag of props and pulled out an egg. He
pointed at the egg and asked the children, "What's in here?"
"I know!" a little boy exclaimed. "Pantyhose!"
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TODAY'S RECIPE
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With all the wonderful gift recipes being swapped in the Pen-Pal
Forum, I decided I had to get in on the action too. Here is my
offering of sweet and savory "Gifts from the Kitchen":
Monday's Extra
Flavored Vinegars
Tuesday's Extra
Turkish Delight
Wednesday's Extra
Roasted Peppers in Olive Oil
Thursday's Extra
Peppermint Chocolate Sticks
Friday's Extra
Lemon Curd
Here are some ideas for making flavored vinegars, but please use these
as guidelines only - nothing makes a better gift than a recipe you
invented yourself. Dress these up by using decorative bottles and
adding a ribbon or bow.
Flavored Vinegars
These recipes assume the use of pint (500 ml) bottles, but the
quantities are easily multiplied or divided and aren't critical in the
first place. Be sure to sterilize the bottles and caps or corks by
boiling them for 10 minutes before filling.
For herb vinegar:
2 slices lemon
4 cloves garlic, peeled
1 Tbs (15 ml) whole black, white, or green peppercorns,
or a combination of these
4 - 6 sprigs of fresh herbs such as rosemary, thyme,
oregano, or tarragon, or a combination of these
For spiced vinegar:
2 whole star anise
2 cinnamon sticks
2 slices orange
1 Tbs (15 ml) allspice berries
1 Tbs (15 ml) whole black peppercorns
The peel of 1 orange
For fruit vinegar:
3 cups (750 ml) raspberries, blueberries, or blackberries,
or a combination of these
Good quality red wine, white wine, or cider vinegar
For the herb and spiced vinegars, place the flavoring ingredients in
sterilized pint (500 ml) bottles or jars and fill with the vinegar of
your choice. Seal tightly and keep in a cool, dark place for at least
1 week before using.
To make the fruit vinegar, crush the fruit with a wooden spoon and
place in a covered non-reactive container. Add 2 cups (500 ml) of the
vinegar of your choice and store covered in a cool place for 3 to 5
days. Strain through cheesecloth or coffee filters into a stainless
steel saucepan. Boil covered for 10 minutes and pour into a
sterilized pint (500 ml) bottle or jar. All these vinegars should be
used within 6 months.
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