Practical Household Uses of Vinegar by Margaret Briggs

Author:Margaret Briggs
Language: eng
Format: mobi, epub
Tags: Recipes, Everyday Hints And Tips, Practical Household Uses of Vinegar: Home Cures
Publisher: Southwater
Published: 2012-11-04T06:00:00+00:00

APPETIZERS AND STARTERS

FRENCH BREAD CANAPÉS

There are several variations to these delicious, crispy accompaniments to an aperitif. The addition of vinegar adds a little tang, and it’s a great way to use up stale pieces of bread!

1 large baguette, or similar French stick

150 ml (1/4 pint) olive oil

4 garlic cloves, crushed

1 tbsp balsamic vinegar

2 tbsp chopped parsley or other herbs, e.g. basil

225 g (8 oz) grated cheese of your choice

4 or 5 tomatoes

Slice the loaf fairly thickly. Mix garlic with olive oil and brush the bread on both sides with this mixture. Slice the tomatoes thinly and brush with a little oil. Grill the bread on both sides and place a slice of tomato on each piece of toast. Drizzle with balsamic vinegar, sprinkle with chopped herbs, then cheese, and return to the grill until the cheese melts. Serve immediately with a glass of wine.

GOAT CHEESE CANAPÉS

1 long, round goat cheese (if you’re really adventurous, try the goat cheese recipe overleaf)

1/2 baguette

Repeat the steps for brushing and toasting the bread, then top each slice of bread with a thin slice of goat cheese. Drizzle over a little balsamic vinegar and return to the grill until the cheese melts and bubbles a little.

RECIPE FOR GOAT CHEESE

Take 13.5 litres (3 gallons) of fresh goat milk and heat for about 45 minutes, stirring constantly. Don’t let it boil over. When the milk is hot and foaming, simmer for another 15 minutes. Add 50 ml (31/2 tbsp) of vinegar and cook for another 15 minutes, stirring slowly.

Strain through a very clean tea towel. When most of the whey is drained, add a teaspoon of salt and stir into the cheese. Grab all the edges and middle of the towel, wrap a rubber band around the top and then hang from a kitchen cabinet, with a bowl underneath it, as the remaining whey drains out. This should take an hour or so.

The cheese should be cool and hard.

Remove the cloth and place in an air-tight bag and refrigerate.

It is now ready to eat on sandwiches, with pasta, use on pizzas etc.

The vinegar separates the cheese from the whey and the cheese doesn’t taste of vinegar.

ASPARAGUS APPETIZER

To serve 4 to 6 people. Trim 1 kg (2.2 lb) asparagus and rinse well to remove any sand. Steam, or cook or them in a large wide saucepan in gently boiling water for 5 to 8 minutes or until tender, but not limp. Alternatively tie bundles of about 8 spears together and stand upright in a tall pot with an inch or so of boiling water, covered, for about 10 minutes.

Rinse under cold water, then serve cold with a vinaigrette (see section on Dressings and Vinaigrettes, overleaf). This is the way we eat them in France. If you prefer a hot dish, serve with a butter sauce.

Light butter sauce

5 ml (1 tsp) finely chopped shallots

15 ml (1 tbsp) white wine vinegar

75 ml (5 tbsp) light sour cream

30 ml (2 tbsp) butter

Cook the shallots in the vinegar in a small saucepan over medium heat until the vinegar has all but evaporated.

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