1. Mix all the spices. Tie them in a piece of muslin and use as directed in a recipe.
2. Alternatively, place the spices in a stainless steel or enameled saucepan and pour in vinegar. Heat gently until boiling, allow to cool, then strain the vinegar and discard the spices.
3. To make cold spice vinegar, add the spices to ajar or bottle of vinegar and leave to infuse for 1 - 2 days. Strain and use as required; the spices may be discarded or used to flavour another bottle of vinegar.
Wine Pairing(s)
Martha Stewart Chardonnay
Salmon Harbor Chardonnay
Big House Pink
Bouchard Pere & Fils Meursault Genevrieres
Clos Reissier Pouilly-Fuisse
Turkey Flat Rose
Robert Sinskey 'Vin Gris of Pinot Noir' Rose
Tapanappa 'Tiers' Chardonnay
Goisot Sauvignon Blanc
Parducci White Zinfandel
Calories From Fat 6 Carbohydrates 2 Calories 13 Calcium 21
Sodium 3 Vitamin A 26
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
