Basil And Garlic Wine Vinegar Recipes

BASIL VINEGAR

Steps:

• Place crushed basil leaves in a sterilized pint jar. Heat vinegar just until simmering; pour over basil. Cool to room temperature. Cover and let stand in a cool dark place for 24 hours; strain and discard basil. , Pour into a sterilized jar or decorative bottle. Add a basil sprig if desired. Store in a cool dark place.

BASIL VINAIGRETTE DRESSING

Steps:

• In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.

BASIL GARLIC VINEGAR

Steps:

• Place 1/2 cup coarsely chopped fresh basil leaves and 2 cloves split peeled garlic in a sterilized pint jar.
• Heat the wine or white vinegar to just below the boiling point.
• Fill the jar with the vinegar, and cap tightly.
• Allow to stand 3 to 4 weeks.
• Strain vinegar, discarding basil and garlic.
• Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil, if desired.
• Seal tightly.
• Use in dressings for rice, pasta, antipasto salads or in flavored mayonnaise.

BASIL AND GARLIC WINE VINEGAR

Steps:

• In a 4 quart stainless or enamel pot crush the basil leaves.
• Add the cider vinegar.
• Bring to a boil over high heat.
• Remove from heat and add the cloves of garlic.
• Cover or place in a sterile container-again covered.
• Let stand two weeks.
• Strain vinegar into another sterile container and add the 1 cup basil.
• Let stand another week.
• Strain and add the red wine vinegar and water.
• Sterilize 3 1-quart jars-or as many pint jar/half pint jar combo's as you wish.
• Chop remaining basil and divide between choosen bottles.
• Add the vinegar and cap or seal.

HERB VINEGAR

Steps:

• If desired, cut garlic in half and skewer with a toothpick. Place in a glass jar or bottle. Add oregano; set aside. In a small saucepan, bring vinegar to a simmer (do not boil). Carefully pour into containers. Let cool to room temperature. , Remove garlic after 24 hours. Cover and store in a cool, dry place for up to a year.

BEANS MARBELLA

Steps:

• Start the beans: Rinse the beans then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
• Prepare the potatoes: Heat the oven to 375 degrees. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
• Finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
• Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid - you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
• Finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers and parsley, and toss to coat. Season to taste with salt and pepper. Tip the potatoes on top of the beans, drizzle with olive oil and serve.

HERBAL VINEGAR WITH GARLIC & BASIL

Steps:

• In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
• Bruise basil and loosely fill clean glass jars with basil and halved garlic cloves.
• Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place 2 weeks, shaking occasionally.
• After two weeks have passed strain through cheesecloth and rebottle.
• Add a few fresh basil leaves to the bottle for identification purposes and visual appeal.

BASIL AND GARLIC MAYONNAISE

Steps:

• Combine basil, garlic, and red wine vinegar in a processor. Blend until basil is finely chopped. Add mayonnaise and blend until smooth.