Recipe - Rosemary Fougasse

1 cup Fresh rosemary leaves; plus
long sprigs
For garnish; rinsed, drained
; well
8 lg Garlic cloves; halved
2 cup Red wine vinegar

In a very clean 1quart glass jar combine the rosemary leaves, the garlic
and the vinegar and let the mixture steep, covered with the lid, in a cool
dark place for at least 4 days and up to 2 weeks, depending on the strength
desired. Strain the vinegar through a fine sieve into a glass pitcher,
reserving the garlic and discarding the rosemary leaves, and pour it into 2
very clean 1/2pint glass jars. Add a rosemary sprig and some of the
reserved garlic to each jar and seal the jars with the lids. This recipe
yields 2 cups flavored vinegar.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK
(Show # CL8686)

Formatted for MasterCook by Joe Comiskey, aka MR MAD
MADSQUAD@prodigy.net

04101999

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.