Guest guest Posted January 12, 2008 Report Share Posted January 12, 2008 @@@@@ Opal-Basil Cinnamon Vinegar 1 cupOpal Basil, including any blossoms (available at specialty produce markets) plus sprigs for garnish rinsed and spun dry 1 stick Canela (Cinnamon Sticks), 3 inch 2 cups White Wine Vinegar Put the basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the cinnamon and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the basil sprigs and seal the jars with the lids. Makes 2 cups Note: Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.) Author: Chef Ida Rodriguez Source: Melissa's Global Market Formatted by Chupa Babi: 01.11.08 ChupaNote: I used the mellow Japanese rice vinegar (unseasoned) and added 1 teaspoon red pepper flakes for some warmth, and adding several more layers of flavor. ----- ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
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