ROSE VINEGAR RECIPES
HOMEMADE RED WINE VINEGAR RECIPE - NYT COOKING
This simple recipe for homemade vinegar comes from Harry Rosenblum, a founder of the Brooklyn Kitchen and the author of “Vinegar Revival.” To make it, you’ll need a little raw, live, unpasteurized vinegar, or a vinegar mother (which you can buy online, or pick up from a vinegar-making friend). Be sure to aerate the wine before you start, which helps get it ready to ferment, and remember that the timeline in the recipe is a only a guide: The best way to get a sense what’s happening as your alcohol transforms into vinegar is to observe it and taste it frequently. Instead of red wine, you can also try the recipe with a rosé, sake, hard cider or your favorite beer. Just keep in mind that if the beverage has an alcohol content of 8 percent or lower, there’s no need to add water at the beginning.
Provided by Tejal Rao
Total Time 10 minutes
Yield About 1½ quarts
Number Of Ingredients 2
Steps:
- Pour the wine into a clean, wide-mouthed half-gallon glass jar. Put the lid on and shake it well to aerate the wine. Remove lid, and add drinking water until the jar is about three-quarters full, along with the live raw vinegar or mother. Cover the jar with cheesecloth and keep the cloth in place with a rubber band.
- Leave the jar undisturbed in a dark place at room temperature for 3 to 4 weeks, checking regularly to see that a vinegar mother (a translucent, gelatinous disk) is growing on the surface, and no mold is forming. (If you see green, black or white mold, scrape it off; if it grows back, throw out the mixture and start over.) You should begin to smell vinegar after a few weeks, and can taste it every week or so to monitor the fermentation.
- After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.
Nutrition Facts : @context http//schema.org, Calories 82, UnsaturatedFatContent 0 grams, CarbohydrateContent 2 grams, ProteinContent 0 grams, SodiumContent 4 milligrams, SugarContent 1 gram
ROSE HIP VINEGAR RECIPE - FOOD.COM
This vinegar is not only good for you being very high in vitamin C, it is also very tasty in sweet and sour sauces, marinades, and salad dressings for sweetish ingredients such as apple and cabbage slaw. Rose hips are best picked after the first frost, slightly soft and vivid in color. When harvesting rose hips, make sure the bushes haven't been sprayed with chemicals. Steeping time not included in preparation time.
Total Time 15 minutes
Prep Time 15 minutes
Yield 1 batch
Number Of Ingredients 2
Steps:
- Wash rose hips and crush very well in a bowl.
- Place in a clean glass jar and cover with vinegar.
- Cover and allow to steep for a month away from direct light or heat.
- Strain the vinegar through a paper coffee filter or clean muslin cloth to get out the seeds and little hairs (highly irritating).
- Transfer your rose hip vinegar to a clean bottle, cap or cork, and store in a cool dark place for up to 6 months.
Nutrition Facts : Calories 100.4, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 23.9, CarbohydrateContent 4.5, FiberContent 0, SugarContent 1.9, ProteinContent 0
More about "rose vinegar recipes"
TRADITIONAL FIRE CIDER RECIPE (AND 2 TANGY TWISTS)
The tasty combination of vinegar infused with herbs is an especially pleasant and easy way to boost natural health processes, stimulate digestion, and get you nice and warmed up on cold days.
From blog.mountainroseherbs.com
Total Time 30 minutes
Calories per serving
From blog.mountainroseherbs.com
Total Time 30 minutes
Calories per serving
- Taste your cider and add more honey until you reach the desired sweetness.
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HOMEMADE RED WINE VINEGAR RECIPE - NYT COOKING
This simple recipe for homemade vinegar comes from Harry Rosenblum, a founder of the Brooklyn Kitchen and the author of “Vinegar Revival.” To make it, you’ll need a little raw, live, unpasteurized vinegar, or a vinegar mother (which you can buy online, or pick up from a vinegar-making friend). Be sure to aerate the wine before you start, which helps get it ready to ferment, and remember that the timeline in the recipe is a only a guide: The best way to get a sense what’s happening as your alcohol transforms into vinegar is to observe it and taste it frequently. Instead of red wine, you can also try the recipe with a rosé, sake, hard cider or your favorite beer. Just keep in mind that if the beverage has an alcohol content of 8 percent or lower, there’s no need to add water at the beginning.
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Calories 82 per serving
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Calories 82 per serving
- After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.
See details
CAPONATA RECIPE - NYT COOKING
Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it’s particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It’s meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 100 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 100 per serving
- Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
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NUTTY BROCCOLI SLAW RECIPE: HOW TO MAKE IT
My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. —Dora Mae Clapsaddle, Kensington, Ohio
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Category Lunch, Side Dishes
Calories 206 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Category Lunch, Side Dishes
Calories 206 calories per serving
- Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. , In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately.
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EDIBLE FLOWERS AND A ROSE VINEGAR RECIPE - STEPHANIE HAFFERTY
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ROSE HIP VINEGAR RECIPES
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From tfrecipes.com
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ROSE PETAL VINEGAR RECIPE | CDKITCHEN.COM
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From cdkitchen.com
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RASPBERRY ROSE VINEGAR & SALAD DRESSING RECIPE
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HOW TO MAKE HOMEMADE ROSEHIP VINEGAR - LARDER LOVE
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