May Recipes

Herb Vinegars

Tarragon and Red Wine Vinegar

20 fresh tarragon leaves

10 juniper berries

2 cups red wine vinegar

Place tarragon and berries in a clean 16 ounce glass jar. Slowly pour in the vinegar, cap the jar and store it in a cool dark place. Allow the flavors to mellow a few days before using.

Rice Vinegar With Coriander

4 thin slices of galangal

2 cloves of garlic

20 fresh coriander leaves

2 cups rice wine vinegar

Place herbs and vinegar in a clean 16 ounce glass jar. Cap the jar and store in a cool dark place. Use within a month.

Red Chili Vinegar

Using a sturdy wooden skewer, poke several holes in 2 whole chilies. Place the chilies in a clean glass jar and slowly pour in 2 cups of white wine vinegar. Cap the jar and store in a cool dark place. This vinegar will remain fresh for six months, and depending on what type of hot peppers used, the vinegar become even hotter. If you prefer, you can use plain white vinegar in place of the white wine vinegar.

Making Herb Vinegar With Seeds

The seeds of coriander, dill, fennel, celery, can be used to make seed vinegars. Prepare the same way as you would herb vinegars. Add 1 tablespoon of the seed to a clean glass jar, slowly pour in white wine vinegar. Cap the jar and place it a cool area to mellow for a week. You can strain out the seed, or leave it. Use within a month.

How to Make Fresh Basil Pesto

3 cloves garlic, peeled

1/2 cup pine nuts or English walnut halves

1/4 cup grated parmesan cheese

6 tablespoons chopped, fresh basil leaves

4 tablespoons olive oil

Add all ingredients except olive oil into a blender. Process or pulse ingredients for 30 seconds. Slowly add the olive oil, mixture will slightly grainy. Process another 15 to 20 seconds. Pack pesto in glass containers, seal and refrigerate. Use within a week. For longer storage freeze up to 3 months

Blessed Be, sweet ones

~ Meadow