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1. Combine first 8 ingredients in a wide mouthed jar; cover and let stand 2
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weeks in a cool, dark place, gently shaking jar occasionally.
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2. Strain the vinegar mixture through a cheesecloth-lined sieve into a
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glass measure or medium bowl, and discard solids. Pour into a decorative
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bottle, and add basil sprigs and remaining ingredients. Seal the bottle
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with a cork or other airtight lid, and store in a cool, dark place. Yield:
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1 cup.
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~(Edited by Pat Hanneman 10/01/98)-
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Notes: This vinegar contains many of the same herbs commonly found in
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Herbes de Provence, the dried-herb blend used in southern France for
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roasting. Add a small amount to stews, soups or vinaigrettes. Recipe from
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"Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran,
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authors of The Best 50 Flavored Oils and Vinegars.
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Recipe by: Cooking Light Sep98
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Posted to EAT-LF Digest by Pat Hanneman on Oct 01,
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1998, converted by MM_Buster v2.0l.
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