Pour off a little vinegar from the top of the
Blend dry mustard and water in a small bowl.
Let stand for 10 minutes. Combine wine, vinegar, flour, tarragon, salt and allspice in saucepan. Stir in mustard mixture.
Bring to a boil, stirring constantly. Cook for 2 minutes or until thickened, stirring constantly.
Pour into bowl.
Chill, covered, overnight. Beat with wire whisk until smooth. Spoon into 8 ounce jars.
Store in refrigerator.
Yields 2 (8 ounce) jars.
Makes great holiday present!
Heat oil in a deep-fryer to 375\u00b0F (or add enough oil to a medium saucepan to reach a depth of 2 inches, and heat until a cube of bread sizzles on contact).
Combine flour, cornstarch and pepper in a large bowl. Stir in wine, and lemon peel and juice until a thick, smooth batter forms .
Dip shrimp one at a time into batter and allow excess to drip off. Deep-fry in batches, turning, for 4-5 mins, until cooked through and golden. Serve immediately with lemon wedges and red wine vinegar.
hopped figs and the sweet wine.
Bring to a boil
eaves.
Add the cider vinegar.
Bring to a boil
Cut chicken into pieces; cut up garlic and celery into small pieces.
Put in frying pan with margarine and brown.
Add 1 cup of wine vinegar, salt and pepper.
Cover and simmer on low heat. Later, remove cover and let vinegar cook down until chicken is cooked.
Heat wine and sugar until sugar dissolves.
Add raspberries and stir.
Place in a quart jar and place lid on jar.
Put in a dark, cool place for 3 or 4 days.
Take from storage and strain through a coffee filter or muslin.
The raspberry wine vinegar can then be stored in bottles in a cool place or refrigerator.
Can be used as a salad dressing.
For those on a low-fat diet, this dressing has no fat.
Makes 26 fluid ounces.
Place all ingredients in cup and whisk together with fork or combine with spoon. Taste with fingertip and adjust herbs and salt and pepper to your preffered taste. Pour into ziploc with 3-4 boneless-skinless chicken breasts and shake to coat chicken well. Let sit in fridge before cooking for a minimum of 3 hours. Enjoy! (If you find red wine vinegar to acidic, add a tablespoon or two of olive oil!).
Place the red wine vinegar in a large bowl.
Slowly add the olive oil and whisk continually.
If dressing tastes too tart, whisk in water a tablespoon at a time.
Season with salt and pepper.
Once dressing is emulsified place to one side.
In a large salad bowl toss the lettuce, tomatoes, olives, cucumber and dressing.
Divide the salad between 4 plates.
Place the 4 pieces of feta on top of each salad.
Sprinkle a little chopped parsley on each piece of feta drizzle with a little more dressing and serve.
over with red wine vinegar. Alternatively, make a vinegar to water ratio of
Combine wine vinegar and olive oil (with other brands you may have to adjust the proportions according to taste).
Add minced garlic, chopped chives and pepper.
Chill until ready to serve.
Combine red wine vinegar, sugar, cinnamon sticks, cloves, and lemon zest in a saucepan. Bring mixture to a boil, stirring to dissolve sugar, and reduce heat to low. Simmer until the sauce reduces slightly and coats a spoon, about 10 minutes.
Pour red wine vinegar in a measuring cup.
Add sesame seeds, parsley, parmesan cheese, black pepper.
Mix, pour on salad, and toss.
Add the olive oil to salad, toss, and serve.
To fancy it up, add some very thin slices of dry parmesan cheese to the salad, after tossing.
Enjoy.
teel sauce pan heat white wine vinegar on the stove to where
medium saucepan, bring the vinegar, broth, honey and tomato paste
hop 2 sprigs of fresh Tarragon and combine in bowl with
In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium
Fill a wide mouth quart jar 3/4 full of tarragon sprigs.
Heat the white wine vinegar to the boiling point and pour into jar.
Cover and keep in a cool place, out of the sun, for 10 days to 2 weeks.
Strain into bottles in which you've put 1 to 2 fresh tarragon sprigs for decoration.
Cork tightly.
nd pepper. Deglaze with white wine vinegar and pour on the chicken
nd sour cream, stir in vinegar, salt and pepper.
Whisk