To Make Thai Basil-Infused Vinegar:
Place fresh Thai Basil
n a large bowl, combine vinegar, soy sauce, water, rosemary, thyme
heavy based saucepan, strain the infused milk onto the polenta, and
Add the lavender infused vinegar to the mayonnaise, teaspoon by teaspoon until the desired flavour and taste has been achieved.
Serve in a pretty dish with fresh lavender as a garnish.
Great with salmon, most types of fish, seafood, salads and cold roast chicken and hams.
riends like, you can infuse vinegar with mild long peppers, spicier
ith blossoms loosely.
Heat vinegar in a small saucepan over
food processor and add vinegar, honey, sugar, salt, pepper, basil
Dressing:
In a small mixing bowl stir together the sour cream, sugar, horseradish, dry mustard and salt.
Using a wire whisk, gradually blend in the herb-flavored vinegar.
Cover and chill in the refrigerator until serving time.
At serving time, place spinach in large salad bowl.
Spoon the cream-style cottage cheese on top of spinach in a ring.
Sprinkle walnuts on top of cheese.
Pour on the dressing and toss lightly until spinach is coated.
Makes 6 to 8 servings.
-2 weeks. After its infused strain if you'd like
nteresting & attractive wine, oil and vinegar bottles!) and put the herbs
In small bowl combine peppercorns, lemon rind and lemon thyme. Pour into grinder.
In separate bowl, combine sea salt, blood orange and rosemary. Pour into grinder.
Use as a replacement for normal salt and pepper to spice up your recipes!
Grate your Asaigo cheese.
Pour on a plate with a lip, both oils, Balsamic vinegar oil and EVOO.
Add Parmigiano cheese and grated Asaigo cheese. Mix with a fork. Apply to bread or crackers.
We had this last night for New Years Eve. Very light and different. Taken from a Wegmans' add with recipes.
Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.
upperware container with the pear infused balsamic vinegar and let them soak
infused with flavorful turkey juices.
Preparation: For Rustic Herb Stuffing
an with mushrooms, stock, jam, vinegar and Worcestershire sauce.
Reduce
Place all ingredients except for oil in large container.
Place in immersion blender in container and blend. While in container slowly add oil blending ingredients to mixture to create emulsification. Place in container, label, date and refrigerate.
Mix the wet ingredients (Ingredients A) together until blended.
Add garlic, and use a spoon to crush it until the juice comes out.
Add the rest of the dry ingredients (Ingredients B), mix well.
Now this is the key to speed and flavour: microwave on high for 10-20 seconds. (depending on your microwave, until warm and the smell of the garlic and herbs come out).
Continue to dissolve the sugar until when you think it's done, drizzle and serve!
P.S. What I drizzled on, just as a simple example, was lettuce, cucumber slices and ...
To make the herb and noodle salad, soak noodles
olks, mustard and vinegar. Gradually whisk in herb oil in a thin