Recipe - Flavored Vinegars Pt 22

See part 1

and garlic. Pour vinegar into a clean sterilized jar, adding a new sprig of
fresh basil if desired. Seal tightly. Use in dressings for cie, pasta,
antipasto salads or in flavored mayonnaise (From Heinz)

LEMON THYME: Remove peel (colored portion only) from 1 lemon in a thin
spiral an dplace in a sterilize pint jar with 45 thyme sprigs. Heat
Distilled White Vinegar to just below the boiling point. Fill jar with
vinegar and cap tightly. Strain vinegar, discarding peel and thyme. Pour
vinegar into a clean sterilized jar, adding a new sprig of fresh thyme if
desired. Seal tightly. Use in dressings for tossed green salads or
marinades for vegetables.

JALAPENO GARLIC: Cut a few small slits in 2 jalapeno peppers and place in a
sterilized pint jar with 2 cloves split peeled garlic. Heat Wine or Apple
Cidear Vinegar to just below the boiling point. Fill jar with vinegar and
cap tightly. Allow to stand 34 weeks. Strain vinegar, discarding peppers
and garlic. Pour vinegar into clean sterilize jar. Seal tightly. Use in
dressing for taco, tomato and onion or avocado salads or when making
salsa.(Heinz)

HERBAL RED WINE VINEGAR: Snip the herbs so they will look pretty in the jar
or bottle. Pour vinegar, mustard seed and peppercorns on the herbs. Cap the
bottle or jar and store in a dark place for at least 6 days before using,
turning the bottle down once or twice a day to blend flavors.

MUSTARD VINAIGRETTE: Whisk mustard, vinegar and pepper in a small bowl.
Slowly drizzle olive oil until vinaigrette thickens, whisking all the time.
Stir in dill. Store in a pint jar and refrigerate. Makes 1 pint.

Posted to EATL Digest 16 Sep 96

From: Cheryl Miller csmiller@LAMAR.COLOSTATE.EDU

Date: Mon, 16 Sep 1996 19:11:13 +0000