Recipes Included On This Page Making Flavored Vinegars (Carol) Making Flavored Vinegars (Gary) Mushroom Risotto Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Making Flavored Vinegars (Carol) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Description Sterilize the bottles. Plain glass bottles are the best choice for flavored vinegars to show off the color and flavorings of the vinegar inside. Dry the bottles thoroughly before using. Choose a good quality vinegar with an acetic acid content of 5% or more. Malt vinegar can be used to make spiced vinegar for pickles, but choose wine, sherry or cider vinegar to make flavored vinegars for using in salad dressings and for cooking. Use fresh herbs -- ideally picked before they flower. Use a single herb or several, mixing pungent and delicate ones together to balance the flavors. Wash and dry the flavorings as necessary. The herbs, fruits and spices may be crushed lightly to release more of their flavor. Insert the flavorings into the bottles and add the vinegar almost to fill them. After sealing the bottles*, the vinegar is left for about 2 weeks before using to allow the flavors to develop unless the mixture is lightly cooked first, in which case the vinegar can be used immediately. Straining the vinegar after its initial storage ensures that it lasts longer and becomes more clear. You may need to strain the vinegar more than once to get a really clear liquid. After rebottling, a few fresh ingredients can be added for both decoration and identification. The bottles should then be resealed. * Sealing: Seal the bottles tightly with non-corrosive lids, plastic stoppers, or new corks. Corks are suitable only for short-term storage. After trimming corks to fit the bottles, sterilize them in boiling water for a few minutes; this also helps soften them slightly. To seal, gently pound the corks into the necks of the bottles with a mallet, leaving only 1/4 inch exposed cork. Flavored vinegars should keep for about 12 months if the vinegar has been strained. However, if a large quantity of fresh herbs has been used and the vinegar has not been strained, the shelf life will be shorter (3-6 months). Vinegars that contain garlic may have a shorter shelf life as well. Contributed to the FareShare Gazette by Carol; 27 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Making Flavored Vinegars (Gary) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Instructions For making flavored vinegars: Select bottles which can be tightly sealed, preferably screw-top. Bottles must be scrupulously clean to avoid contamination. Place your choice of cleaned, fresh herbs in bottle. Cover herbs with cider or wine vinegar. Seal bottles tightly. Refrigerate for 2 weeks. Strain steeped vinegar from herbs through cheesecloth into a fresh, clean bottle. Refrigerate up to 6 months. Tips : To speed up infusion, heat vinegar before pouring over herbs. You can combine garlic or spices with herbs. Finished vinegar should be stored in the refrigerator until completely used up. about.com Contributed to the FareShare Gazette by Gary; 29 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . * Exported from MasterCook * Mushroom Risotto Recipe By : Serving Size : 10 Preparation Time :0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dried mushrooms 1 can consommé 1 medium onion -- chopped 1/2 cup olive oil 1 cup rice 1 can tomato sauce -- optional 1 can chicken broth salt pepper nutmeg 1 cup cooked ham -- optional 1 1/2 cups grated Parmesan cheese -- optional Soak the mushrooms for several hours in the consommé. Fry onions in Dutch oven until golden. Pour in rice a little at a time, allow rice to turn light brown in the oil. Add the consommé in which the mushrooms have been soaking and tomato sauce if using, along with the chicken broth. Season with salt, pepper and nutmeg. Simmer the rice until the liquid has been absorbed. Cut the drained mushrooms into small pieces, mix with rice (using a fork, a spoon will mash the rice). Add the cooked ham and 1 cup of the Parmesan cheese. Cut a piece of brown wrapping paper large enough to cover the Dutch oven and turn down an inch along the sides. Tie with a string. Cut 1 1/2" hole in the center to allow steam to escape. Place in a 350 degree oven for about 20 minutes. Remove the paper and serve risotto with additional Parmesan cheese. Contributed to the FareShare Gazette by Jennie; 19 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 13g Fat (50.0% calories from fat); 6g Protein; 23g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 468mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

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