Orange-mint Vinegar Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Orange,
1 cup: White wine vinegar,
1/2 cup: Mint leaves, crushed
ADDITIONS
1: Orange,
5: Mint sprigs,
Directions:
1. Carefully remove the rind from 1 orange using a vegetable peeler, making
sure to avoid the white pith just beneath the rind.
Squeeze 1/4 cup juice from orange into a bowl. Combine the orange rind,
orange juice, vinegar, and mint leaves in a widemouthed jar; cover and let
stand 1 week in a cool, dark place, gently shaking jar occasionally.
2. Strain vinegar mixture through a cheesecloth-lined sieve into a glass
measure or medium bowl, and discard solids. Pour into a decorative bottle.
Cut 5 strips from rind of 1 orange. Add mint sprigs and 5 orange rind
strips to bottle. Seal with a cork or other airtight lid; store in a cool,
dark place Yield: 1 cup
~(Edited by Pat Hanneman 10/01/98)-
Notes: Splash some of this vinegar into salsa to give tt a bright, tangy
flavor. Or pour it over fresh fruit or vanilla ice cream for a
sweet-and-sour twist on dessert. If you make a vinaigrette, be sure to use
a light-flavored olive or vegetable oil so that this vinegars delicate
fruit flavor wont be overshadowed. Recipe from "Cooking Class: The Good
Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50
Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman on Oct 01,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
sure to avoid the white pith just beneath the rind.
Squeeze 1/4 cup juice from orange into a bowl. Combine the orange rind,
orange juice, vinegar, and mint leaves in a widemouthed jar; cover and let
stand 1 week in a cool, dark place, gently shaking jar occasionally.
2. Strain vinegar mixture through a cheesecloth-lined sieve into a glass
measure or medium bowl, and discard solids. Pour into a decorative bottle.
Cut 5 strips from rind of 1 orange. Add mint sprigs and 5 orange rind
strips to bottle. Seal with a cork or other airtight lid; store in a cool,
dark place Yield: 1 cup
~(Edited by Pat Hanneman 10/01/98)-
Notes: Splash some of this vinegar into salsa to give tt a bright, tangy
flavor. Or pour it over fresh fruit or vanilla ice cream for a
sweet-and-sour twist on dessert. If you make a vinaigrette, be sure to use
a light-flavored olive or vegetable oil so that this vinegars delicate
fruit flavor wont be overshadowed. Recipe from "Cooking Class: The Good
Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50
Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp