Real African Dishes: [MC-AllEthnic-Recipes] Mediterranean Honeyed Wine Vinegar

Friday, February 25, 2011

[MC-AllEthnic-Recipes] Mediterranean Honeyed Wine Vinegar - 19g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Honeyed Wine Vinegar

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon thyme-flavored honey
1 1/2 cups raisins
5 dried figs -- chopped
2 cups sweet red wine -- such as Greek Mavrodaphne
2 cups good-quality red wine vinegar
1 cup good-quality white wine vinegar
1 cup wood chips for smoking -- fresh wood chips such as pine, oak, maple, apple wood and walnut (tied in double layer of cheesecloth)

In a nonreactive saucepan, combine the honey, 1 cup of the raisins, half
of the chopped figs, and the sweet wine. Bring to a boil, lower the heat,
and simmer, stirring from time to time, until reduced to about 1 cup. Pass
the mixture through a fine sieve into a bowl and discard the figs and
raisins.

Tie the remaining raisins and figs in a piece of cheesecloth. Combine the
flavored wine with the red and white wine vinegars in a clean 1 1/2-quart
jar. Add both the cheesecloth packages (the dried fruit in one and the
wood chips in the other). Cover and let stand for 3 to 4 weeks, shaking
from time to time.

Discard both cheesecloth packages, pass the vinegar through a fine sieve
into a bowl, then transfer to a 1-quart bottle and cover tightly.

Will keep for 1 year stored in a cool, dark place.

Makes 1 quart (16 one-quarter cup servings)

AuthorNote: This is my attempt to create an interesting vinegar that
resembles balsamic vinegar. It has a deep flavor and a woody aroma, and
make an excellent addition to any salad of raw or cooked vegetables.

Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 87 Calories; trace Fat (1.5%
calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 22mg Sodium. Exchanges: 1 Fruit; 1/2 Other Carbohydrates.

Nutr. Assoc. : 731 0 0 1244 0 0 0