It's as delicious as it looks. Kind of sweet, actually. Which surprised me, but it shouldn't have, because I am a huge fan of the Rosemary Mochas from Pix Patisserie.
(For a few months I was adding rosemary to my coffee every morning, until I switched to cinnamon and nutmeg, until I switched to ginger, until I switched to cardamom, until I switch to roasting my own coffee).
In fact, I threw a splash of this vinegar into my morning coffee. Yum!
I'm sure this vinegar would also be excellent for marinades. I've yet to try making marinades with any of these vinegars, as I don't really cook meat all that much. But eventually I may try marinating some squash or tofu... What else does one marinade?
This was the last vinegar to be made this summer (my vinegar shelf is quite full now). I'm moving on to canning for the next few months (hmm... rosemary vinegar for pickling?).
In the meantime, here's my rosemary vinegar recipe (I don't remember where it came from):
(For a few months I was adding rosemary to my coffee every morning, until I switched to cinnamon and nutmeg, until I switched to ginger, until I switched to cardamom, until I switch to roasting my own coffee).
In fact, I threw a splash of this vinegar into my morning coffee. Yum!
I'm sure this vinegar would also be excellent for marinades. I've yet to try making marinades with any of these vinegars, as I don't really cook meat all that much. But eventually I may try marinating some squash or tofu... What else does one marinade?
This was the last vinegar to be made this summer (my vinegar shelf is quite full now). I'm moving on to canning for the next few months (hmm... rosemary vinegar for pickling?).
In the meantime, here's my rosemary vinegar recipe (I don't remember where it came from):
A bunch of rosemary
White vinegar to cover
Wash rosemary and place in a tight-sealing jar. Cover with vinegar. Seal, and let steep in a sunny window for 6 to 8 weeks.
6 to 8 weeks later, strain contents into a saucepan and bring to a simmer (DO NOT BOIL) for 5 to 10 minutes. Allow to cool, then pour into a pretty bottle. If desired, place a sprig of rosemary in the bottle for extra pretty-ness and identification. A label works too.
White vinegar to cover
Wash rosemary and place in a tight-sealing jar. Cover with vinegar. Seal, and let steep in a sunny window for 6 to 8 weeks.
6 to 8 weeks later, strain contents into a saucepan and bring to a simmer (DO NOT BOIL) for 5 to 10 minutes. Allow to cool, then pour into a pretty bottle. If desired, place a sprig of rosemary in the bottle for extra pretty-ness and identification. A label works too.
Since rosemary is pretty much an evergreen (at least up to zone 9, such as Portland) you can gather enough herb to make this vinegar any time of year... although the sunny windowsill might be problematic for cloudier climes.
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