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Recipe: Raspberry Dressing for Fruit Salad
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--- Bedrock Press ~ Cooking Class ~ May 2006 ---

Flavored Vinegars

Flavored vinegars may be used to enhance any recipe that calls

for plain vinegar. Herb or fruit flavored vinegars have many uses.

They may be used in marinades for meats and fish, in dressings

for garden salads or pastas, to flavor vegetables such as fresh

tomatoes, cucumbers, or cooked greens or beans, or combined

with oil or mayonnaise to make a delicious chicken or seafood

Many flavored vinegars, such as tarragon and sherry vinegars, are

gaining in popularity. Herb and fruit vinegars are so easy to make

at home that experimenting with preparing homemade vinegars

can be fun as well as rewarding. Homemade flavored vinegars

also make great gifts.

Preparing and Storing Flavored Vinegars

Homemade flavored vinegars are easy to prepare, inexpensive

and safe to use so long as a few simple precautions are followed

during preparation and storage. Failure to do so may allow harmful

bacteria to survive and slowly multiply in the prepared vinegar.

It is important to follow directions carefully, store flavored vinegars

in the refrigerator or a cool place, and work in a very clean area with

sanitary utensils and clean hands.

<> Only glass jars and bottles are recommended for flavored vinegars.

They should be free of cracks or nicks and designed to be sealed with

corks, screw-band caps or two-piece canning lids.

<> Wash containers thoroughly in warm, soapy water and rinse well.

Sterilize the clean jars or bottles by completely immersing them in water

and boiling for 10 minutes. The jars should stay underneath the boiling

water the entire time.

<> After 10 minutes of boiling, turn off the heat source and allow the jars

or bottles to remain in the hot water until ready for use.

<> Just before filling, remove jars or bottles from the hot water (using a

canning jar lifter or tongs) and invert them on a clean towel.

<> Fill the jars with prepared vinegar while they are still warm.

Lids and Caps...

Two-Piece Canning Jar Lids - Prepare canning jar lids according to

manufacturer's directions for canning. Allow enough head-space

between the lid and the vinegar so that there is no contact between them.

Screw Caps - If using screw caps, first wash in hot soapy water and rinse.

Place caps in a saucepan of warm water, heat to just below boiling and

then remove from the heat source. Leave caps in the hot water until ready

to use. Be certain to use non-corrodible metal or plastic screw caps.

Corks - Use new corks and pre-sterilize. Hold corks with a pair of tongs

and dip in and out of boiling water 3 to 4 times.

Several types of vinegar may be used; however, not all will yield the same

results. It is important to handle and store flavored vinegars properly to

avoid bacterial growth; for added safety, always use only commercially

<> Distilled White Vinegar - This type vinegar is clear, colorless and has a

sharp acidic taste. It is the best choice for delicately flavored herbs.

<> Apple Cider Vinegar - This vinegar has an amber color and a milder

taste than distilled white vinegar. Apple cider vinegar blends best with fruits.

<> Wine and Champagne Vinegars - Both varieties of vinegar are generally

more expensive than distilled and cider vinegars, but are more delicate in

flavor. White wine and champagne vinegars work well with delicate herbs

and light flavored fruits. While red wine vinegars work well with spices and

strong herbs like rosemary, it will generally mask the flavor of most herbs.

Popular fruits used in preparing flavored vinegars are raspberries, pears,

peaches, blackberries, strawberries, pears, and the peel of lemons and

oranges. Often fruits are combined with herbs or spices such as mint or

<> Fresh and frozen fruits perform equally well in preparing flavored

<> Defrost frozen fruit and reserve any juice that is exuded. Choose

unsweetened frozen fruit to control the sugar content of the vinegar.

<> Crush, chop or grind the fruit to release its flavor.

<> Thoroughly wash all fresh fruit with clean water. Core fresh fruit, if

necessary, and peel it if it has a tough skin. Avoid fruit with bad spots

<> Berries may be lightly crushed as they are put in the containers. Halve

small fruit and slice or cube larger fruit, such as pears.

<> Allow 1 to 2 cups of fruit per pint of base vinegar.

<> Chunks of firm fruit may be threaded on clean, thin bamboo skewers

for easy insertion and removal.

<> Use the peel of 1 orange or 1 lemon per pint of base vinegar.

<> When using orange or lemon peel, thinly cut off only the colored portion

and avoid the thick white underside referred to as pith. Try to cut the peel in

a continuous, long spiral for easy removal later.

Popular herbs used to prepare flavored vinegars are garlic, ginger, basil,

chives, dill, peppercorns, mustard seeds, oregano, marjoram, rosemary,

sage, tarragon and thyme.

<> Allow 3 to 4 sprigs of herbs per pint of base vinegar.

<> When using fresh herbs, it is best to harvest them before they blossom

and early in the day after the morning dew has dried.

<> Use only the best leaves or stems of the herbs. Discard discolored,

crushed or dried-out pieces.

<> Wash the fresh herbs gently but thoroughly. Blot dry on clean paper

towels. Dip herbs in a sanitizing bleach solution of 1 teaspoon of

house-hold chlorine bleach mixed in 6 cups of water. Rinse thoroughly

under cold water after sanitizing and pat dry with clean paper towels.

<> It is more common to prepare herb flavored vinegar with only 1 herb,

but complex flavors may be produced by using a combination of herbs.

Classic combinations include oregano with marjoram and tarragon with

<> Lightly 'bruise' mint leaves or the sprigs of fresh herbs to release flavor

and shorten the flavoring process.

<> If using fresh basil, 1/2 cup of coarsely chopped leaves may be used.

<> Dried herbs may be substituted if necessary; allow 3 tablespoons of

dried herbs per pint of base vinegar.

<> If using dried bay leaves, leave whole for easy removal.

PREPARATION OF FLAVORED VINEGARS

(1) Place the prepared herbs, fruits and/or spices in sterilized

glass jars. Avoid over-packing the jars.

Proper amounts of herbs or fruit to use per pint of base vinegar:

Fresh herbs - 3 to 4 sprigs
Dried herbs - 3 tablespoons

Citrus peel - peel of 1 lemon or 1 orange

Note: Preparation of herb or citrus vinegars will require pint jars and

fruit flavored vinegars will require quart jars.

(2) In a non-aluminum saucepan, heat the base vinegar to just below

the boiling point (approximately 195F/91C). Pour the hot vinegar over

the flavoring ingredients in the prepared jars, leaving 1/4-inch

(3) Wipe rims of jars with a clean, damp cloth; attach lids.

(4) Let jars sit, undisturbed, on cloth towels to cool.

(5) Once cooled, store in a cool, dark place. Allow jars to stand,

undisturbed, for 3 to 4 weeks for flavor to develop. (See

'Determining Flavor' below.)

(6) Strain the vinegar through a damp cheesecloth or coffee filter (1 or

more times) until the vinegar shows no cloudiness. Discard the fruit

(7) For the final bottling step, prepare jars or bottles by the sterilizing

technique outlined above. Pour the strained vinegar into clean, sterilized

jars or bottles and cap tightly.

Determining Flavor

<> Desired flavors are a matter of personal taste. Most flavors will develop

in 10 to 12 days. Allow 3 to 4 weeks to extract the greatest amount of flavor.

By first crushing or chopping fruits and herbs, the flavoring process may be

shortened by approximately 1 week.

<> To test for desired flavor, place a few drops of processed vinegar on

plain white bread and taste. If the flavor has developed to a pleasing point,

strain the vinegar and continue as above.

<> If the flavor seems too strong after the standing time and straining, dilute

the flavored vinegar with more of the base vinegar.

STORING FLAVORED VINEGAR

<> Store the flavored vinegars in a cool, dark place and always keep vinegar

bottles tightly sealed.

<> If properly prepared and bottled, flavored vinegars may be kept for up to

3 months in cool storage. Fruit vinegars in particular may start to brown and

change flavor noticeably. Date the bottles or jars when they are opened.

<> Refrigeration is best means of storage for retention of freshness and

flavor. Refrigeration of all flavored vinegars will extend the quality for 6 to 8

months. After 6 months, taste the vinegar before use to confirm that the

flavor is still good.

<> If bottles of flavored vinegar are displayed on a window sill or shelf as a

decoration for more than 2 to 3 weeks, the vinegar should not be used in

Caution: If flavored vinegar shows any sign of spoilage or fermentation (such

as mold developing on the surface, bubbling, cloudiness or sliminess) discard

it in a safe manner without tasting or using for any purpose.

HOW TO USE FLAVORED VINEGARS

As mentioned in the beginning of this article, fruit or herb flavored vinegars

may be used in any recipe that calls for plain vinegar. They are wonderful

for use in marinades for fish or chicken and to flavor soups and vegetables.

Use them to prepare dressings for garden salads, fruit salads or pasta.

Try experimenting with various flavored vinegars to give a gourmet twist to

butter sauces or other homemade sauces. Flavored vinegars can also

give a subtle variation to the taste of homemade vinaigrettes.

Below are only a few suggestions for preparing flavored vinegars. The

combination of herbs, fruits and/or spices you may use is limited only

by your imagination. Choose flavors you especially like and enjoy

experimenting with various combinations of flavors and base vinegars.

Herbal Vinegar: For each pint of distilled white or wine vinegar, make a

bouquet from three sprigs each of fresh parsley, rosemary and thyme.

Lemon-Dill Vinegar: For each pint jar of distilled white vinegar, use the spiral

peel of 1 lemon, 4 sprigs of fresh dill and 1/2 teaspoon whole black

peppercorns. This vinegar is especially good in marinades for fresh seafood

Fresh Tarragon Vinegar: For each pint jar of distilled white or white wine

vinegar, use three 3-inch springs of fresh tarragon or 1 cup of fresh tarragon

leaves and stems. Tarragon vinegar is a classic with fish, shellfish and chicken.

Variation: 1/3 cup of minced fresh chives may also be added to each pint of vinegar.

Ginger Flavored Vinegar: For each pint of apple cider vinegar, use 2 tablespoons

of chopped fresh gingerroot.

Berry Flavored Vinegar: For each 3 cups of white wine or red wine vinegar, use

1 cup of crushed strawberries, blackberries, blueberries or a combination of

Raspberry Vinegar: For each 3 cups of white wine or champagne vinegar, use

1 cup of crushed fresh raspberries.

****************************

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**__ Food Science __**

Mother of Vinegar

Mother of Vinegar is the substance composed of yeast cells and acetic

acid bacteria that forms on the surface of fermenting liquids, turning

them into vinegar. The mother is removed from vinegar once the process

=======================================================

Recipe: Ginger Vinegar Salad Dressing

1/4 c. sesame or soy oil
1/4 c. diced celery

1/3 c. diced onion
1/2 c. ginger flavored vinegar
3 tsp. granulated sugar
1/2 tsp. catsup
1/4 tsp. ground black pepper

Blend soy sauce, sesame oil, celery, onion, vinegar, sugar, catsup

and pepper in a blender until vegetables are pureed. Transfer to a

bottle or glass jar with lid; store refrigerated for up to 1 week. Shake

thoroughly before using. Serve over crisp chilled lettuce leaves or

steamed vegetables. Yields approximately 1 cup.

Recipe Note: This dressing makes an excellent marinade for fish

=======================================================

<><>(((((<> The Cookbook Gallery <>)))))<><>

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<><><> Flavored Vinegars: <><><>

50 Recipes for Cooking with Infused Vinegars

This delectable collection includes over 50 quick and easy recipes for

making and using a fabulous array of vinegars to create inspired

appetizers and salads, pastas and entrees, marinades, and even

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The How-To's of Making and Cooking with Vinegars

by Marsha Peters Johnson

Marsha Peters Johnson, well-known specialty vinegar manufacturer,

reveals her secrets for top-quality vinegars as perfect for gift-giving

as for enlivening favorite dishes.

Also features versatile and delicious recipes.

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Other Recommended Books for Flavored Vinegar Recipes and Information:

Vinegar: The User Friendly Standard Test Reference and Guide to

Appreciating, Making, and Enjoying Vinegar by Lawrence J. Diggs

http://www.amazon.com/exex/obidos/ASIN/059514716X/bedrockpress-20

The Best 50 Flavored Oils and Vinegars by David Diresta

http://www.amazon.com/exex/obidos/ASIN/1558671420/bedrockpress-20

Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves,

Conserves, Salsas, Cosmetic Uses, Household Tips by Maggie Oster

http://www.amazon.com/exex/obidos/ASIN/0882668439/bedrockpress-20

Making & Using Flavored Vinegars: Storey Country Wisdom

Bulletin A-112 by Glenn Andrews

http://www.amazon.com/exex/obidos/ASIN/0882665561/bedrockpress-20

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___| Food Facts & Trivia |___

<> Vinegar was most likely discovered when the first cask of wine

turned sour. The French origin of the word vinegar is vinagre, which

literally means "sour wine."

<> Cleopatra dissolved some pearls in vinegar to prove she could

consume a fortune in a single meal.

<> Acids help proteins coagulate, so adding vinegar to water used

for poaching eggs helps keep the eggs from spreading out.

<> To eliminate cooking odors, boil a teaspoon of white vinegar in

a cup of water.

<> White vinegar will remove many fruit, tea and coffee stains.

=======================================================

Recipe: Raspberry Dressing for Fruit Salad

1/2 c. mayonnaise or sour cream
2 T. honey
6 T. raspberry flavored vinegar (see Recipe Note)

Blend mayonnaise (or sour cream), honey and flavored vinegar together

in a small bowl or add all ingredients to a jar and shake well. Store in a

glass jar or bottle under refrigeration for up to 1 week. Mix chilled dressing

thoroughly and drizzle over salad prepared with a variety of favorite fresh

fruits immediately before serving. Yields approximately 1 cup.

Recipe Note: This dressing may by prepared with the fruit flavored

vinegar of your choice.

=======================================================

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*____ Important Food Fact ____*

Preparing Flavored Oils

Unlike vinegar, oil flavored with herbs or garlic may allow for the growth

of the disease-causing bacteria Clostridium botulinum. This bacteria

produces a potentially deadly toxin in low-acid, air-free environments.

In the 1990s, the FDA mandated the addition of an acid to all commercial

garlic-in-oil preparations as a safeguard. There are no home-canning

recommendations and the addition of acid is virtually impossible to do

correctly in a restaurant or home kitchen.

If preparing and using flavored oils, remember:

<> Oils may be flavored with herbs or garlic if they are made for fresh use,

stored in the refrigerator and used within 2 to 3 days.

<> Ingredients must be washed well and dried completely before storing

<> The very best sanitation and personal hygiene practices must be used.

<> Discard any flavored oil left at room temperature over 2 hours.

=======================================================

Favorite Broccoli Recipes...

Last month several of our subscribers graciously shared their

favorite tried-and-true broccoli recipes with us to be published in

our May 2, 2006, edition of Favorite Recipes from Bedrock Press.

To review this mouth-watering collection of broccoli recipes, visit

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Recipe: Creamy Raspberry Vinaigrette

1/4 c. canola or light olive oil
1/2 c. raspberry flavored vinegar (see Recipe Note)
2 T. sour cream
1 T. fresh chopped chives or 1 tsp. dried chopped chives
1 T. fresh parsley or 1 tsp. dried parsley flakes
Salt and ground black pepper to taste

Whisk together oil, vinegar, sour cream, chives, parsley, salt and pepper

in a small bowl or add all ingredients to a glass jar, cover with lid and

shake well. Store refrigerated in a sealed glass bottle or jar for up to 5

days. Serve over chilled crisp lettuce leaves or steamed vegetables.

Shake thoroughly before using. Yields approximately 3/4 cup.

Recipe Note: This dressing may by prepared with the fruit flavored

vinegar of your choice. Experiment and enjoy.

*****************************

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