TARRAGON VINEGAR
Add fresh tarragon sprigs to basic white wine vinegar in a decorative jar, and you'll have a lovely, contemporary gift for any cook. Include salad dressing recipes or others that could use this flavorful vinegar. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 3
Steps:
- Wash tarragon and pat dry. Place in a sterilized jar. Using a wooden spoon, gently bruise the tarragon. Add the vinegar. Cover and store in a cool dark place for 2-3 weeks to let flavors develop., Strain and discard tarragon. Pour into a sterilized decorative bottle. Add additional tarragon if desired. Store in a cool dark place for up to 6 months.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
TARRAGON VINEGAR
Tarragon vinegar takes two weeks to make. I was in a hurry and used mine the same day. I used tarragon from Penzeys Spices, I love their spices.
Provided by Charlotte J
Categories Salad Dressings
Time 5m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Place the tarragon in a clean glass jar.
- Heat the vinegar to just under the boil.
- Pour over the tarragon.
- Leave to cool without covering the jar.
- If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
- Leave the jar of vinegar in a dark, dry place for two weeks.
- Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
- Cap and use for recipes calling for tarragon vinegar.
Nutrition Facts : Calories 4, Fat 0.1, Sodium 0.8, Carbohydrate 0.7, Fiber 0.1, Protein 0.3
TARRAGON CHIVE VINEGAR
Provided by Alton Brown
Categories condiment
Time P14DT30m
Yield 6 cups vinegar
Number Of Ingredients 5
Steps:
- *Cook's Note: You will need half of the herbs when you start the recipe and half in 2 weeks. It is best to purchase the second half of the herbs when they are needed.
- If using pint jars for storage, you will need 3 jars. If using small wine bottles, each holds approximately 13 ounces; therefore, you will need 4 bottles.
- Put the water and bleach in a large container. Dunk 12 sprigs of tarragon and 12 chive shoots in the solution, and then rinse in cold water. Pat dry.
- Heat the vinegar in a large saucepan over medium-high heat, and heat until vinegar reaches 190 degrees F. Place the herbs in a container large enough to hold the vinegar. Pour the vinegar over the herbs, and after the vinegar has cooled, place the lid on the container. Set in a cool dark place for 2 weeks.
- After 2 weeks, sanitize the second half of the herbs as previously, rinse, pat dry, and set aside.
- Sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times.
- Discard the old herbs. Strain the vinegar through a sanitized colander or funnel lined with cheesecloth. Divide the fresh herbs among the containers and pour the vinegar over them. Seal and refrigerate. The vinegar may be stored at room temperature for 5 to 6 weeks or in the refrigerator for up to 6 months.
VINEGAR-AND-TARRAGON MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper. Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add 1/2 cup white balsamic vinegar and cook until evaporated, 5 minutes. Add 1/4 cup chopped tarragon.
BEET SOUP WITH TARRAGON, CHIVES AND YOGURT
Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
- Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
- Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
- Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.
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- Gather herbs in the morning, after the dew has dried. Wash, remove excess moisture in a salad spinner, and pat dry with a clean kitchen towel. Bruise or crumple herbs to release maximum flavor.
- Fill dry, sterilized jars with desired herbs and seasonings. (A quick run through the dishwasher sterilizes jars—just be sure to dry with the heat cycle on. Plastic lids are top-rack safe.)
- Heat vinegar in a nonaluminum saucepan over medium heat 10 minutes or just until bubbles appear (do not boil); remove from heat, and pour into prepared jars, making sure herbs are totally submerged. Cool completely (about two hours). Cover and chill one week. (The longer the herbs and vinegar stand, the more intense the flavor.)
- Line a fine wire-mesh strainer with a paper coffee filter. Pour vinegar mixture through strainer into a large measuring cup, discarding herbs and seasonings.
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