How To Make Herbal Oils, Vinegars, Cheeses And Breads Mint and Cranberry Vinegar1 1/2 lb fresh or frozen cranberries2 1/2 pints red wine vinegar12-14 fresh mint leavesSave about a dozen of the best berries and put to one side. Chop the remaining fruit and place in a bowl. Boil the vinegar and pour over the berries. Cover and leave to infuse for 24 hour... Similar Editorial : How To Make Quick Breads by Dennis Weaver -. | Source : German Bread
Using Herbs On A Picnic Gammon Cooked in Cider and Sage3 lb gammon2 pints cider6-8 cloves, plus extra for decorationbouquet garni (A bundle of parsley stems, dried thyme and a large bay leaf, tiedtogether and left to float freely in broth, stock or sauce)1 tbsp sage, dried2 tbsp brown sugarSoak the gammon overnight to redu... Similar Editorial : French Picnic Tart Recipe by Kim Steele. | Source : Basil Williams
How To Make Herbal Jams & Jellies Some herbal jellies are well-known, mint jelly being one of the best examples. Others, although less famous, are equally delicious when eaten with a variety of meats and poultry. Another bonus is that jams and jellies last well and can therefore be made well in advance. Better still, a store of them... Similar Editorial : Top Five Herbal Teas by Sabaidi. | Source : Basil Williams
How To Make Herbal Mustards, Pickles And Sauces MustardsMustards are delicious and give a lift to all sorts of savory foods. We all know the English, French and German varieties, but these recipes give them an extra lift and would make marvelous gifts for a mustard lover.Minty Mustards1 8oz jar wholegrain coarse mustard4 tsp dry mint leaves, fine... Similar Editorial : An Introduction To Barbeque Sauces by Timothy Martino. | Source : Basil Williams
