|
|
||
|
Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter. |
||
|
Rita
Heikenfeld, CCP: Macy’s Regional Culinary Professional /
Herbalist / Author / Local TV |
||
|
|
||
|
Herbal Vinegars |
||
|
Herbal vinegars are fun and easy to make, and even the littlest child can help. Here's how I do it: |
||
|
Wash and dry a glass container - it can be a canning jar, a decorative bottle, etc. If the lid is metal, you will have to put a piece of plastic wrap under the lid to keep the vinegar, with its acidity, from destroying the lid.
Fill the jar 1/3 to 1/2 way up with herbs. What herbs to use? What do you like and what's growing? Use your imagination. Single herb vinegars are lovely and one dimensional, like chive vinegar. When you combine two - four herbs in a vinegar medley, you have a multi-dimensional vinegar with haunting flavor.
Bruise the herbs with a spoon as you put them in the jar. Add aromatics such as a piece of shallot, a clove of garlic, a hot pepper, etc.
Pour wine or champagne vinegar over the herbs to cover. **
Let steep for a couple of weeks on the counter. The brighter and warmer the area, the quicker the herbs will infuse. You'll know when they've infused by the aroma and the fact that the leaves will turn light gray/green and look wilted. When herbs have infused, strain them out and add a new sprig of herb to your vinegar. Try infusing them in the herb garden - they will infuse in a day or so.
Even
faster: Bring mixture just to a simmer and let cool before
straining into jar. Put a fresh herb sprig into jar or
bottle.
**I make
my own wine vinegar by pouring 1/4 cup white wine into a
quart of clear vinegar. Herbal Vinaigrette: 1/4 cup herb vinegar 1/2 teaspoon Dijon mustard 1 small clove garlic, minced Few shakes of Maggi seasoning (opt) 2/3 cup Olive oil
|
||
|
Natorp Home ... Rita's Recipe Index ... Ron Wilson |
||
