Subject: Re: On: Mustards, Herbed Oils, Vinegars, Sauerkrauts

From: [email-masked] (Nanette Blanchard)
Date: Tue, 7 Nov 1995 01:59:18 GMT

Marilyn, maple syrup mustard does sound good! Here is a vinegar 
recipe for you that I make a lot - it is from the Gifts of Food 
chapter in a cookbook I've recently had published. This is a nice 
strongly-flavored vinegar and is good tossed with steamed 
vegetables. 

	HERB AND SPICE VINEGAR	

	Makes 2 cups
	From 'Tis the Season: A Vegetarian Christmas Cookbook by 
Nanette Blanchard, Simon & Schuster

	2 cups red wine vinegar
	3 small dried chile peppers
	3 cloves garlic, sliced
	2 (3-inch) sprigs fresh Italian parsley
	1 tsp black peppercorns
	1 tsp dill seed
	1 tsp mustard seed

	Bottle all the ingredients together and let sit for 2 
weeks in a cool dark place. Strain and use.

	Nanette Blanchard, [email-masked]

-- 
Nanette Blanchard ([email-masked])