Ethel's Guidelines For
Making Herb Vinegar
Arrange on platter with lemon wedges and
cocktail sauce. This recipe can be cut in half for smaller batches.
Red Meat Marinade
1/4 cup herb vinegar
In a small non-reactive mixing bowl, combine vinegar, lemon juice, soy sauce, and Worcestershire sauce. Whisk in olive oil, mustard, salt, pepper, and parsley; add garlic. Pour over meat that has been placed in a glass dish or resealable plastic storage bag; marinate at least 2 hours to overnight in refrigerator.
Remove meat, discard used
marinade, and use and cook as desired. NOTE: Any unused marinade can be
stored in an airtight container up to 7 days in the refrigerator.
1/2 cup butter, softened (do not
Preheat oven to 350 degrees F. In a medium bowl, cream sugar and butter until fluffy. Add vinegar, eggs and vanilla extract; beat until well blended. Sprinkle pecans and raisins in bottom of pie shell (spread evenly). Carefully pour cream mixture over the pecans and raisins.
Bake 30 to 45 minutes or until knife blade inserted in the center comes out clean. Remove from oven and cool slightly on rack. This is best served warm. Can be heated 15 seconds on the microwave before serving.
Makes 8 servings.
1 pound chicken wings or 4 to 5
Place chicken in shallow, non-reactive pan or in a resealable ziplock plastic bag. In a medium bowl, combine soy sauce, brown sugar, ginger, cranberry vinegar, lemon juice, bell pepper, and garlic; pour over chicken. Marinate in refrigerator 1 hour to overnight.
Preheat oven to 350°F. Place in a glass baking dish and bake for 30 minutes or until a meat thermometer registers an internal temperature of 165°F (juices will run clear when cut with the tip of a knife). Serve with cooked rice. NOTE: Dripping can be served over rice.
Note: I make cranberry vinegar for Christmas gifts and include this recipe.
Makes 4 servings.
1/2 cup herb vinegar (your favorite)
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon celery seed (optional)
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon grated lemon zest (peel)
1 cup olive oil or canola oil
In a medium bowl or food processor, whisk together herb vinegar, sugar, honey, salt, celery seed, dry mustard, and lemon zest. Add oil in a thin stream, whisking until emulsified. Note: By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually don't combine smoothly).
Store, covered, in the refrigerator. Serve at room temperature.
Use a good quality vinegar. Either white
wine vinegar (my favorite), red wine vinegar, rice wine vinegar, or apple
cider vinegar (not apple cider flavored distilled vinegar). Save the
distilled vinegar for washing windows. Be sure vinegar is at least 5%
Bamboo skewers (long and short), plastic funnel, and plastic measuring spoons. Never use any metal utensils or bowls for
marinating or preparing any vinegar.
Bamboo skewers (long and short), plastic funnel, and plastic measuring spoons. Never use any metal utensils or bowls for marinating or preparing any vinegar.
Fresh herbs should be gently washed and patted dry with a paper towel. Treat any fruits (blueberries, raspberries, etc.) the same. One teaspoon of dried herbs can be substituted for one tablespoon of fresh herbs for flavor, use some fresh parsley or cilantro for artistic effects.
READY, SET, GO:
I’ve purchased my new bottles from Sunburst Bottle Company for many years and have always been extremely pleased with their product, as well as their prompt service. My favorite bottles are the 250ML Octagonal, 375 ML, and 750 ML Claret. They also sell the cork stoppers separately if you are planning on using recycled wine bottles. When using either of the above bottles, always wash with hot, soapy water and rinse well (Tipping the bottle upside down to dry. If all the water is not out of the bottle it can cause the vinegar to get cloudy).
SUNBURST BOTTLE COMPANY
To skip the above bottle directions, buy bottles of vinegar from the market and set in cold water to soak off the labels. Dry bottles and empty about 1/3 of the vinegar into a glass, liquid measuring cup, add spices and herbs and refill with vinegar to about 1/2 inch of the top, replace cap.
Questions and Answers on Making Herb Vinegar:
I’ve seen some recipes for herb vinegars that suggest heating the wine
vinegar first, but I noticed you did not do that. Would you please comment
as to why you don’t and if heating is an acceptable way to make.
I've seen the heat method also, but I fashioned my vinegar after an article
I read in the Herb Companion several years ago. The author addressed the
heat method and felt that heating the vinegar weakened the acidity and
wilted the fresh herbs, sometimes leaving it cloudy, just as it does if it's
set in a sunny window. Also, it's usually a longer process. If you are
planning on using the heat method, I'd suggest following the directions you
have for it very carefully. If I were using this method I would use only
dried herbs in the final bottle. There are several methods for making
flavored vinegar all of them seem to work. The important thing is to be
sure you use non-reactive utensils and bottle tops. So have fun and
experiment. Thanks for checking out the website.
tie my herbs together with sting before I put them in the bottle?
don't think it's a good idea. The vinegar could leach something out of the
string or rot it over time. You could try tying them with a chive spike, but
remember what ever you make has to slide through the bottle opening. If you
are concerned about the herbs floating to the top, push some sprigs of
parsley in last to hold everything down.
can I buy my vinegar wholesale?
mine at Costco or at wholesale grocery stores. Ask your local grocer to
order a case of vinegar for you if you are planning on making lots of
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -