Here are the two vinaigrette recipes that Jane Williams presented that were not in the handout.
Basic Vinaigrette
1 cup olive oil
2/3 cup herbal vinegar
1 clove garlic, minced
1/2 tsp. sugar
1/4 tsp. lemon balm (Jane use Lemon Grass Paste)
Mix all ingredients in a jar and shake just before using.
Spicy Blueberry Vinegar
3 cups blueberries (can use frozen)
2 cinnamon sticks
1 whole nutmeg
4 cups white vinegar
2 tablespoons to 1/2 cup sugar
Place berries, cinnamon, and nutmeg in a 6 cup container. Combine vinegar and sugar in pan and bring almost to a boil. Stir to dissolve sugar. pour hot vinegar over berry mixture. Cover and let stand for 48 hours. Strain and rebottle. Use on fruit salad, tuna salad, grilled fish or chicken, vegetables or salad.
No comments:
Post a Comment