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| | From:  Genie· (Original Message) | Sent: 10/13/2007 4:01 AM |
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:17 AM |
Raspberry Vinegar - Genie - 12 ounces white vinegar
- 1/2 cup sugar
- 1 cup fresh raspberries
Combine sugar and vinegar in a saucepan (not aluminum). Heat, stirring occasionally, until hot but not boiling. Pour into glass bowl. Stir raspberries into the vinegar. Cover with plastic wrap and let stand in a cool place for about a week. Strain through cheesecloth twice. Store for up to 6 months in the refrigerator in a jar or bottle with tight-fitting lid.
Makes 1 1/2 to 2 cups. |
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:18 AM |
Asian Style Vinegar - Lindah
2 lemons
1 large piece of fresh ginger, peeled and sliced
2 green jalapenos, halved lengthwise and seeded
2 red jalapenos, halved lengthwise and seeded
4 teaspoons coriander seeds, toasted
4 garlic cloves, halved
8 large sprigs fresh cilantro
5 cups white wine vinegar
- Peel lemons into long strips
- Divide ginger, lemon, peppers, coriander, garlic and cilantro into 4 12 oz bottles
- Fill bottles with vinegar
- Let stand overnight
Shelf life 4 weeks.
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:18 AM |
Blackberry Vinegar - Genie 1/2 c Blackberries
1 c Vinegar, white
Soak the blackberries in the vinegar for 3 hours, then pass the mixture through a food mill. Discard the seeds. |
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:19 AM |
Nectarine Vinegar - Genie 3 Ripe California nectarines
1 Cinnamon stick
12 oz White wine vinegar
Place all ingredients in non-metallic container. Mash fruit while stirring; cover tightly. Let stand 10 to 14 days. Strain. |
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:19 AM |
Onion Vinegar - Genie
6 lg Vidalia onions, peeled & chopped
1 tb Salt
1 tb Sugar
4 c White vinegar
Place onions, salt and sugar in a large clean crock or glass jar. Heat the vinegar in the microwave about 2 minutes on High (100 percent) and pour over onion mixture. Cool and seal.
Store in cool dark place 1 to 3 months.
Clarify through a coffee filter, then pour into 2 small fancy bottles. Add fresh onions or green onions to each bottle. Seal and label.
NOTE: Use onion vinegar in dressings, splashed over fresh tomatoes or in any savory dish.
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| | | From: Genie· | Sent: 5/7/2008 3:20 AM |
Hot Peppered Old South Vinegar-ChadsAngel 1/4 Lb. Fresh Green or Red Hot Chili Peppers 1 Quart Cider Vinegar Scald peppers in boiling water 60 seconds. Handling carefully, rinse under cold running water until cool. Place in 1 quart glass bottle or divide between two 1 pint glass cruets. Fill with vinegar. Cap and seal. Let stand in cool, dark area for 10 days to infuse. |
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:20 AM |
STRAWBERRY VINEGAR-higadigs | 1 1/2 Cups small ripe fresh Strawberries, hulled | 1/2 Cup Sugar | | 1 1/2 Cups white wine Vinegar | In a medium size jar, place berries and vinegar. Seal jar and let stand in a sunny window for 3 to 4 days or until vinegar takes on a bright red color. The berries will soften and lose their color. Strain vinegar mixture into a 1 quart stainless-steel or enamel sauce pan and discard the berries. Stir sugar into vinegar and heat to boiling. Simmer over low heat 10 minutes. Cool vinegar and pour into 1-pint bottle. Seal and store in a cool, dry place or in the refrigerator. Tart yet slightly sweet, this berry vinegar transforms plain fruit sauces and glazes into something special to complement roast duck, pork, or ham. It's delicious with chicken and fruit salads. |
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| | | From: Genie· | Sent: 5/7/2008 3:21 AM |
Lavender-Infused Vinegar 2 cups red wine vinegar
2 tablespoons fresh or dried lavender blossoms Bring vinegar and lavender blossoms to a boil in a stainless steel pot. Remove from heat and allow to steep 15 minutes. Strain into a glass container that has been chilled in an ice bath, preferably a jar with a lid. Store and use as needed. | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:22 AM |
| Fruit-Flavored Vinegar
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1 C. fresh or frozen unsweetened tart red cherries, blueberries, or raspberries
2 C. white wine vinegar
Tart red cherries, blueberries, or raspberries (optional)
Thaw fruit if frozen. In a small stainless steel or enamel saucepan combine the 1 cup fruit and the vinegar. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Cover loosely with cheesecloth. Cool.
Pour mixture into a 1-quart jar. Cover tightly with a nonmetalic lid (or cover with plastic wrap, then seal tightly with a metal lid). Let stand in a cool, dark place for 2 weeks.
Line a colander with several layers of 100 percent cotton cheesecloth. Strain vinegar mixture through colander; let drain into a bowl. discard fruit. Transfer strained vinegar to a clean 1-pint jar or bottle. If desired, add a few pieces of fresh fruit to jar. Cover tightly with a nonmetalic lid (or cover with plastic wrap, etc.) Store in a cool, dark place for up to 6 months. | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:23 AM |
Blueberry Vinegar | Ingredients | | 3 cups fresh blueberries | | 2 cups rice vinegar | | 2 tablespoons honey |
| Directions | | 1. In a stainless-steel or enamel saucepan combine 1-1/2 cups of the blueberries with rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Stir in honey. Remove from heat. Pour mixture through a fine-mesh strainer and let it drain into a bowl. Discard berries. | | 2. Transfer strained vinegar to a clean 1-quart jar or bottle. Add remaning 1-1/2 cups blueberries to the jar or bottle. Cover tightly with a nonmetalic lid (or cover with plastic wrap and tightly seal with a metal lid). Let stand at least 8 hours before using. (Store vinegar in a cool, dark place for up to 6 months.) Before using vinegar, discard berries. Makes about 3-1/2 cups (56, 1-tablespoon servings). |
| Nutritional Information | Nutritional facts per serving
calories: 4, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 0mg, carbohydrate: 2g, fiber: 0g, protein: 0g, vitamin A: 0%, vitamin C: 0%, calcium: 0%, iron: 0% | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 3:24 AM |
Herb-Flavor Vinegars 1/2 cup fresh herbs, slightly bruised*
1 quart good quality cider or white vinegar * Basil, oregano, dill and thyme are among the herbs to use. Put the herbs in clean, clear glass bottles. Heat the vinegar just to hot, but not boiling. Pour into bottles; let sit overnight. It is ready to use in a day. An alternative method is to put unheated vinegar in the bottles with herbs and place on a windowsill. Keep turning for 2 to 3 weeks. Before using the vinegar, strain it, remove the bruised herbs and replace with a fresh sprig. |
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