Sherry Vinegar Food
SHERRY VINEGAR
Make and share this Sherry Vinegar recipe from Food.com.
Provided by zeldaz51
Categories < 15 Mins
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Bring the mixture just to a boil, cool slightly, pour into a clean jar with a tight-fitting lid. Let it steep in a cool, dark place for several weeks, then store in the refrigerator.
Nutrition Facts : Calories 97.9, Sodium 5.9, Carbohydrate 3.2, Sugar 0.9, Protein 0.1
SHERYL CROW'S SHERRY VINEGAR GASTRIQUE
Most commonly used to glaze meat and poultry. Drizzle this over fresh strawberries or creamy goat cheese to tweak their flavors. It's also a great glaze for sweet potatoes. Gotten from Rachael Ray's show, where Sheryl Crow was a guest.
Provided by Sharon123
Categories Sauces
Time 30m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over medium-high heat, stirring occasionally as the mixture heats. Let the mixture boil for 10-12 minutes or until reduced by half.
- Reduce the heat to low so the vinegar simmers. Stir in the thyme, sage, bay leaf, rosemary, and peppercorns and let the gastrique simmer for 3-4 minutes. Remove from the heat and set aside to cool for 10 minutes.
- Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon . Use right away or cover and store at room temperature for up to 10 days. Enjoy!
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