| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Vinegars, Gifts, Cooking lig | 16 | Servings | ||
INGREDIENTS
| 1 | c | Red wine vinegar |
| 2 | tb | Minced shallots |
| 5 | Garlic cloves; crushed | |
| 4 | Garlic cloves; peeled |
INSTRUCTIONS
ADDITIONS 1. Combine the first 3 ingredients in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally. 2. Strain vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard shallots and crushed garlic cloves. Pour into a decorative bottle. Thread peeled garlic cloves onto a bamboo skewer; place in bottle. 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: Add this one to soups and stews to round out the flavor, or drizzle it over cooked greens. It also gives a subtle hint of garlic to sweet and sour cabbage. 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 EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01, 1998, converted by MM_Buster v2.0l.
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