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Tuesday, June 11, 2013

Making Herbal Vinegars

Making Herbal Vinegars 

You can pack really any herb that you want into the infusion. Some of the combinations that I love are:
Parsley, Rosemary & Sage 
Pack a handful of with parsley, rosemary & sage in a jar with ½ rice vinegar and ½ white wine vinegar for a rich flavored vinegar that’s a bit sweet and perfect for Thanksgiving dinner.
Fennel & Citrus
Add fresh fennel or crushed fennel seeds with the zest of one lemon, lime, and orange to apple cider vinegar. This bright and fruity combination pairs well with a spinach salad filled with mandarin slices and toasted almonds.
Tarragon & Garlic
Fresh tarragon sprigs and garlic cloves are all that is needed to make this fine vinegar usually reserved for gourmet grocery store shelves. Use a delicate white wine vinegar to ensure the sweet but earthy tarragon flavour has a chance to shine.
Once you have created your infused delights, pour into bottles with a spout and cap and package in wine boxes.

Pack about 1-1/2 cups fresh herbs into sterilized jars, bruising them lightly with a spoon first, to release aid infusion of flavors. Heat 1 quart good quality white wine or cider vinegar to just below the boil. Using funnel, carefully pour vinegar into sterilized jars with herbs. Cool, seal, and let stand in cool spot for about 2 weeks. If herbs become unattractive, strain before using vinegar. Use in salad dressing, marinades, sauces, soups,
to deglaze pans. (NOTE:Will keep about 1 year, but take care to notice if there are changes in the vinegar. If so, be safe -- toss it!)
Making Herbed Oils
1) Same proportions and method as above: add herbs to 1 cup jar, adding 1/2 cup heated olive oil. Let cool, cover and refrigerate for a couple of weeks. Baste fish or veggies before grilling, dressings or marinades. (NOTE: Keep refrigerated. Great care should be taken with herbed oils, as botulism spores may develop. If changes are noted, be safe -- toss it!)

Sage Vinegar
1 cup apple cider vinegar
1/2 cup sage leaf
Soak the sage in the vinegar for one month, then strain out the herb and add
vinegar to any homemade salad dressing.

Antibacterial Sprinkle
1 tablespoon powdered rosemary
1 tablespoon powdered thyme
1 teaspoon fennel seeds

Digestive Support Sprinkle
1 tablespoon powdered ginger
1 tablespoon powdered cardamom
1 tablespoon powdered cinnamon

Garden Salt Substitute
3 tablespoons dried rosemary
3 tablespoons dried parsley
3 tablespoons dried basil
3 tablespoons dried thyme
1/2 teaspoon garlic powder

Cinnamon Ginger honey
1 cup honey
2 tablespoons dried powdered cinnamon
1 tablespoon dried powdered ginger

Let steep for two weeks and enjoy 

Tarragon-Garlic Vinegar

1 glass jar
Enough fresh tarragon to stuff jar
8 garlic cloves, peeled and crushed
Cider Vinegar

Pack jar with tarragon and garlic. Pour vinegar into jar to fill. Cover
with a non-metal lid and allow to steep for six weeks. Strain vinegar
and use for
marinade or salad dressing base.

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