Posts tagged ‘Vinegar’

April 4, 2012

(Fairly) Wordless Wednesday | Dying Easter Eggs Naturally

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pomegranate = olive green; blackberry = purple; blueberry = …blue; beet = pink; turmeric = yellow; dandelion = almost nothing

Playlist included Stay Young, Go Dancing, by Death Cab for Cutie.

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July 9, 2011

After the Preserves | Fruit and Herb Vinegars

I’ve got three different bottles of fruit and herbs steeping in vinegar in the dark recesses of my basement spice shelves.  Birthed out of a craving for something savory out of all the pounds and pounds of fruit Cherub and I have been picking with friends lately.  I’ve made cobblers, pies, and grunts.  I’ve made syrups, jams and jellies (albeit almost accidentally, but that’s another post).  What to do with the dregs from the blueberry syrup?  The excess from 20 pounds of cherries?  Toss them in vinegar along with some herbs.  Let it steep for a few weeks in a dark spot, shaking the jars every once in a while when you walk by.  It’s as easy as that, and the flavors are only limited by your imagination.  And honestly, can you think of a nicer hostess gift?  Just strain into a vintage bottle, and cork.  Present with a handwritten tag noting the contents or perhaps a recipe for a simple vinaigrette.  You’re most certain to be invited back.

From left to right: Blueberry Tarragon, Cherry Shiso, and Cherry Balsamic

A few guidelines: for deepest flavor use

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October 7, 2010

Snowville Creamery Ricotta

Remember how I said it was really easy to make butter?  It turns out that it’s also extremely easy to make cheese.  Fresh ricotta can be made at home in about ten minutes. 

There are a ton of recipes out there: ones that call for lemon, ones that call for vinegar, some that call for heavy cream, some that call for whole milk.  The method I used was to bring five cups of whole milk to a boil over medium high heat and stir in juice from a whole lemon.  I added two tablespoons of vinegar instead.  The milk split almost immediately.  Awesome!  I stirred a bit more and poured the cheese into a cheesecloth (what it’s actually for!!) lined colander over a bowl. 

I’ll let it drain in the fridge for another hour or two then use it in tonight’s vegetarian pasta dinner.

The non-local ingredient in this post was the vinegar.

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