| 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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