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Gifts from the Kitchen
by Martha Matthews
Flavored vinegars and oils are quite popular theses days. They make a
very thoughtful gift for a hostess, for a housewarming, or for
Christmas. If you've priced them though, you know that they aren't
cheap. You can make your own version of these trendy little items with a
few simple ingredients. Here are a few ideas to get you started.
VINEGARS
Flavored vinegars and oils add an extra kick to marinades, sauces, and
dressings. If you are looking for an elegant and thoughtful gift to make
for Christmas, try these savory blends that are sure to enhance any
meal. If you grow your own herbs, this is a great way to use up any
excess before the growing season is over. We hope you enjoy these unique
blends.
Vinegar Base
1 small bunch of parsley
1 teaspoon of peppercorns
1/8 teaspoon of salt
1 clove of garlic, peeled
1 quart of your choice of vinegar: cider, white distilled, rice wine,
white wine, or red wine
Place the parsley, garlic, salt and pepper in a 2 quart ceramic or glass
bowl.
Bring the vinegar to a boil. Pour the vinegar over the herbal mixture in
the bowl.
Cover and let the mixture stand for two days. Strain the mixture and
decant into a sterilized bottle. Add one to three sprigs of the herbs of
your choice. Seal the bottle with a cork or lid. Let stand for two more
weeks before using.
Flavor combinations
Use fresh herbs that have been thoroughly cleaned.
Tarragon and lemon in white wine vinegar
Chives, basil, and parsley in white wine vinegar
Oregano, rosemary and thyme in red wine vinegar
Lemon and dill in cider vinegar
Garlic, chives blossoms and chervil in red wine vinegar
Cilantro, jalapeño pepper and lime in white distilled vinegar (this one
is hot)
Lavender blossoms in cider vinegar
Ginger root and cilantro in rice wine vinegar
OILS
1 teaspoon peppercorns
8 to 10 sprigs of your choice of herbs
Olive oil to fill the container you are using
1 sterile bottle or wide mouth canning jar
Place the herbs and peppercorns into the sterile bottle or wide mouth
canning jar. Use a funnel to decant the olive oil into the bottle to
cover the herbs. Seal and let stand for one month before using.
Flavor combinations
Use fresh herbs that have been thoroughly cleaned.
Lemon and dill
Tarragon and chive
Lemon and garlic (one of our favorites)
Garlic, onion, and basil
Basil and garlic
Cilantro and Lime
Rosemary and Marjoram
Garlic, onion, oregano and red bell pepper
Caution: Flavored oils and vinegars must be made and stored under
sanitary conditions. Please refer to this document for proper safety
procedures.
http://www.ext.colostate.edu/pubs/foodnut/09340.pdf
Note: When using large pieces of fruit or vegetables, cut them into
small wedges or pieces to fit into the bottle. Use bamboo skewers to
hold the pieces together in the bottle.
Uses: Use herb vinegar in salad dressings, marinades, or to deglaze
pans.
About the author
Martha Matthews, Executive Director of Christian-Homemaking.com, a web
site with resources devoted to helping Christian Homemakers Manage their
home. She also has a popular free monthly newsletter for Christian
Homemakers called The Christian Homemaking Newsletter. To subscribe
visit
www.christian-homemaking.com/newsletter.html
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