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Home Ec: Flavored Vinegars
Flavored vinegars are a delicious way of lowering the fat content of a meal. They are very useful. Use one or more of these recipes in a practical application lesson on nutrition and/or cooking.
Home Style Cooking
Linda Carter Holman
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Flavored vinegars and oils also make great additions to gift baskets. Put the vinegar or oil in a nice bottle and seal with a sanitized lid. Don't forget to lable properly with contents and ingredient list.
Opal-Basil Cinnamon Vinegar
1 cup packed opal basil leaves including any blossoms, plus sprigs for garnish, rinsed and spun dry
3-inch cinnamon stick, broken in two
2 cups white-wine vinegar
Put the basil leaves and blossoms in a very clean 1-quart
glass jar and bruise them with a wooden spoon. Add the cinnamon
and the vinegar and let the mixture steep, covered with the lid,
in a cool dark place for at 4 days to 2 weeks. Strain the
vinegar through a fine sieve, pour it into 2 very clean 1/2-pint
glass jars. Add the basil sprigs and seal the jars with the
Fruit flavored vinegar recipe
1 ½ cups fresh raspberries
1 cup sugar
1 ¼ cups white wine vinegar
1 clean jar that will hold the vinegar and the raspberries
1 clean bottle
1 medium bowl
You need to start making this vinegar 12 days before you actually need it.
1. Divide the raspberries into three equal portions.
2. Pour the white wine vinegar a clean jar and spoon one of the three portions of raspberries into it the jar. Stir and screw the lid on tightly.
3. Place the jar into a refrigerator and keep it for 4 days.
4. After the 96 hours (4 days), unscrew the lid and pour the vinegar through a sieve into a bowl. Do not attempt to press the berries through the sieve.
5. Discard the used raspberries. Pour the strained vinegar back into the jar and spoon another portion of the raspberries in there. Keep in the refrigerator for another 4 days.
6. At the end of the 4 days, take the jar out and repeat steps four and five.
7. Finally strain the vinegar into a saucepan and add all the sugar. Bring the liquid to a boil, stirring to dissolve the sugar. Skim of the scum on the surface and let the liquid cool.
8. Pour the raspberry vinegar into a clean bottle through a funnel. Use a nice bottle to keep it in, keep it for yourself or give it as a present. You can use blackberries in place of raspberries but use red wine vinegar instead.
Basic vinegars are very easy to make as they consist of three steps:
1. Place herbs or other flavoring material in a sterilized jar.
2. Fill jar with wine vinegar or cider vinegar. Seal tightly. Let stand for two weeks.
3. Strain through a jelly bag or muslin. Add a little flavoring material if desired, such as a sprig of tarragon, for an attractive appearance. Seal tightly.
2 Lemons Grated peel of half an orange
Grated peel & juice of 2 Limes
1 litre(4 cups) white wine vinegar
pinch of salt pinch of paprika
Slice one lemon crosswise. Thread on a wooden skewer. Grate the peel of the remaining lemon. In a large saucepan, bring skewer of lemon, lemon and orange peel, lime peel and juice, vinegar, salt and paprika to the boil. Remove from the heat and cool completely. Transfer to a sterilized jar and seal tightly with a vinegar proof lid. Let stand on a sunny, warm windowsill for two weeks. Strain through a jelly bag. Place strips of lemon in prepared jars or bottles and pour vinegar in. Seal tightly with vinegar proof lids.
350 g (12 oz ) red and green chillies
1 litre (1¾ pints) white wine vinegar
2 or 3 garlic cloves
Place the chillies and the vinegar in a pan and boil for 1 minute. Slice the garlic thinly and place in clean, sterilized jars and pour in the vinegar and chillies. Store the vinegar for 2 - 4 weeks before using, shaking the bottle occasionally. Store in a cool dark place. When you have used some, just top up with vinegar.
Rose Petal Vinegar
75 g ( 3 oz ) highly scented Rose petals
1 litre ( 1¾ pints ) white wine vinegar
Wash the petals, and pack them into a sterilized jar. Pour the vinegar in to cover. Close with a vinegar proof cover and leave to infuse for about 10 days, shaking the jar occasionally.
Strain the vinegar through a non metallic sieve lined with muslin. Then pour it into clean, dry bottles. Seal with vinegar proof lids and store in a cool dark place. The vinegar can now be used.
The primary use for this vinegar is in pickling, but it can also be used for making salad dressings and mayonnaise.
1 tablespoon allspice berries
1 tablespoon whole cloves
2 cinnamon sticks
1 tablespoon black peppercorns
2 blades mace
2 bay leaves, torn
4 dried red chillies
1.1 litres ( 2 pints ) wine vinegar
Place all the spices and the vinegar in a pan and bring to the boil. Pour into sterilized bottles distributing the flavorings evenly. Cover with vinegar proof lids and seal. The vinegar can be used after one day, but it is best to leave for 1 to 2 weeks. If the vinegar is kept for some time, check that it is not getting too strong, and if so, remove some or all of the flavorings.
4 cups ( 1 liter ) white wine vinegar
2 cups ( 500 ml) white wine
zest of 4 lemons - cut into twirls
6 cloves garlic, lightly crushed
1 bunch lemon scented thyme
3 bay leaves
1 extra lemon
Place all the ingredients except the extra lemon in a large, sterilized, screw top jar or a covered crock. Seal, and allow the mixture to infuse at room temperature for at least a month.
Strain the lemon vinegar and decant it into new sterilized bottles. Discard the contents of the sieve. Make some extra twirls of lemon zest and add them to the bottles. Store the vinegar in a cool dark place. Makes about 6 cups.
Flavored Oil-and-Vinegar Dressing
1/2 c. vinegar (any flavor) or lemon juice
2 TBS. oil (any flavor)
1 glove garlic (crushed) or 1/4 tsp. minced, dried garlic or 1/8 tsp. garlic or onion powder or 1/2 tsp. garlic salt
1 TBS. of two of these herbs (dried, crushed): oregano or rosemary or thyme or cilantro or dill or sage or basil or cayenne or tarragon or other flavorful spice
1 tsp. dried marjoram (optional)
1/8 tsp. ground pepper (any kind)
1/2 tsp. sugar (optional)
Directions: Combine all ingredients in a container with a tight lid. Shake well. Refrigerate after making. Best if refrigerated and served the next day, so that the flavors can mingle. Shake before serving. Makes two to four servings.