Recipe - Asian Five-Spice Vinegar

1 cup Rice vinegar
1 teaspoon Coriander seeds
1 teaspoon Whole cloves
1 teaspoon Broken star anise pieces
1 teaspoon Minced peeled fresh ginger
1 Lemon
1 teaspoon Pink peppercorns
5 Cilantro sprigs

1. Combine first 5 ingredients in a nonaluminum saucepan; simmer over low
heat 10 minutes. Remove from heat, and cool. Pour into a widemouthed jar;
cover and let stand for 2 weeks in a cool, dark place, gently shaking jar
occasionally.

2. Strain the vinegar mixture through a cheesecloth lined sieve into a
glass measure or medium bowl; discard solids. Cut 1 strip from rind of
lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a
decorative bottle; add pink peppercorns, lemon rind strips, and cilantro.
Seal with a cork or other airtight lid; store in a cool, dark place. Yield:
1 cup.

~(Edited by Pat Hanneman 10/01/98)

Notes: Try this vinegar in Thai and Chinese stirfries or noodle dishes that
call for plain rice vinegar; or as a marinade for cucumbers. Recipe from
"Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran,
authors of The Best 50 Flavored Oils and Vinegars.

Recipe by: Cooking Light Sep98

Posted to EATLF Digest by Pat Hanneman kitpath@earthlink.net on Oct 01,
1998, converted by MM_Buster v2.0l.