Seasoned Vinegars and Flavored Oils Recipes
 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
- 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
- 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
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.
Use herb vinegar in salad dressings, marinades, or to deglaze pans.
© 2002 November
ABOUT THE AUTHOR
Martha Matthews
is the Editor of
Christian-Homemaking.com, a web site with resources dedicated
to Christian homemaking. She also has a free monthly newsletter
for Christian wives called The Wives of Excellence Newsletter.
To subscribe send a blank email to wivesofexcellence-subscribe@yahoogroups.com.
Or visit http://www.christian-homemaking.com |
