Guest guest Posted December 18, 2008 Report Share Posted December 18, 2008 What is Tarragon Vinegar? Do I just ad tarragon to vinegar? Sounds good. Thanks, ¸.·´ .·´¨¨)) ((¸¸.·´ .·´ -:¦:- Terri -:¦:- ((¸¸.·´ Genesis 2:15 The Lord God then took the man and settled him in the garden of Eden, to cultivate and care for it. On Dec 18, 2008, at 5:29 PM, Kelly Cosmas wrote: > Hello all, > > I am new to this group and have been a vegetarian for a short time, > less than a year. For those of you who want a good recipe to make > for holiday gifts (besides cookies and other sweets), try this. > It's from food network and calls for canned tuna or anchovies to be > added on top, but I make it without and it's delicious. It seems > like a lot of work, but it's not since you are just opening lots of > jars and cans. Great served on on sandwiches or crackers or right > from the jar. I always get compliments when I make this. > > 1 cauliflower, cut into bite sized florets > 4 carrots, peeled and cut on the diagonal into 1/2-inch slices > 4 inner celery ribs, cut on the diagonal into 1/2-inch slices > 1/2 cup white wine vinegar > 3/4 pound small fresh button mushrooms > 1 jar (7 1/2 ounces) pepperoncini (pickled green peppers) > 1 (3-ounce) can pitted black olives, drained > 1 (5-ounce) jar pimiento stuffed Spanish olives, drained > 1 (12-ounce) jar baby kosher dill pickles, drained and sliced 1/2 > inch thick > 1 (7 1/2-ounce) jar pickled onions > 1 (6 1/2-ounce) jar marinated artichoke hearts, drained > 1/4 cup extra-virgin olive oil > > For the sauce: > 1/2 cup ketchup > 1 1/2 teaspoons Worcestershire sauce (you can omit or use vegan > Worcestershire sauce) > 1 1/2 teaspoons prepared horseradish > 3/4 cup canned tomato sauce > 1/4 cup tarragon vinegar, plus more for jars > 1 1/2 teaspoons brown sugar > 1 clove garlic, minced > 6 tablespoons fresh lemon juice > Cayenne pepper > Sea salt, preferably gray salt > > Directions > > Place all of the prepared and drained vegetables in separate bowls > and reserve their juices. > In a large saucepan, combine ketchup, Worcestershire, horseradish, > tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, > and cayenne. Bring to a simmer over medium heat. Season, to taste, > with salt. > Bring a large pot of water to a boil and salt it generously. Blanch > the cauliflower for about 2 minutes; it should still be crisp. With > a skimmer, transfer the florets to a tray to cool quickly. Repeat > with the carrots and then with the celery, cooking them just long > enough to remove their raw taste; they will be cooked more later. > Add the white wine vinegar to the water and blanch the mushrooms for > 1 minute (the vinegar will keep the mushrooms white). Drain and > spread the mushrooms on a tray to cool quickly. > > Add the cauliflower, carrots, celery, and mushrooms to the sauce. > Add the juices from the canned and jarred vegetables. Add the > pepperoncini, olives, pickles, onions, and artichoke hearts and toss > well. > In sterilized canning jars, place 1 teaspoon tarragon vinegar (this > will guarantee freshness). Load the sauced vegetables into the jar, > using a wide-mouthed funnel to avoid a mess. > Cover and refrigerate, or allow to cool on the counter before > serving. This will keep in the refrigerator for up to 2 weeks. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2008 Report Share Posted December 18, 2008 Yeah, I forgot to mention that I haven't been able to find Tarragon Vinegar anywhere so I just put some fresh tarragon in vinegar or just use regular vinegar. ________________________________ Terri Partyka <tpartyka Thursday, December 18, 2008 4:28:47 PM Re: new to the group and yummy recipe What is Tarragon Vinegar? Do I just ad tarragon to vinegar? Sounds good. Thanks, ¸.·´ .·´¨¨)) ((¸¸.·´ .·´ -:¦:- Terri -:¦:- ((¸¸.·´ Genesis 2:15 The Lord God then took the man and settled him in the garden of Eden, to cultivate and care for it. On Dec 18, 2008, at 5:29 PM, Kelly Cosmas wrote: > Hello all, > > I am new to this group and have been a vegetarian for a short time, > less than a year. For those of you who want a good recipe to make > for holiday gifts (besides cookies and other sweets), try this. > It's from food network and calls for canned tuna or anchovies to be > added on top, but I make it without and it's delicious. It seems > like a lot of work, but it's not since you are just opening lots of > jars and cans. Great served on on sandwiches or crackers or right > from the jar. I always get compliments when I make this. > > 1 cauliflower, cut into bite sized florets > 4 carrots, peeled and cut on the diagonal into 1/2-inch slices > 4 inner celery ribs, cut on the diagonal into 1/2-inch slices > 1/2 cup white wine vinegar > 3/4 pound small fresh button mushrooms > 1 jar (7 1/2 ounces) pepperoncini (pickled green peppers) > 1 (3-ounce) can pitted black olives, drained > 1 (5-ounce) jar pimiento stuffed Spanish olives, drained > 1 (12-ounce) jar baby kosher dill pickles, drained and sliced 1/2 > inch thick > 1 (7 1/2-ounce) jar pickled onions > 1 (6 1/2-ounce) jar marinated artichoke hearts, drained > 1/4 cup extra-virgin olive oil > > For the sauce: > 1/2 cup ketchup > 1 1/2 teaspoons Worcestershire sauce (you can omit or use vegan > Worcestershire sauce) > 1 1/2 teaspoons prepared horseradish > 3/4 cup canned tomato sauce > 1/4 cup tarragon vinegar, plus more for jars > 1 1/2 teaspoons brown sugar > 1 clove garlic, minced > 6 tablespoons fresh lemon juice > Cayenne pepper > Sea salt, preferably gray salt > > Directions > > Place all of the prepared and drained vegetables in separate bowls > and reserve their juices. > In a large saucepan, combine ketchup, Worcestershire, horseradish, > tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, > and cayenne. Bring to a simmer over medium heat. Season, to taste, > with salt. > Bring a large pot of water to a boil and salt it generously. Blanch > the cauliflower for about 2 minutes; it should still be crisp. With > a skimmer, transfer the florets to a tray to cool quickly. Repeat > with the carrots and then with the celery, cooking them just long > enough to remove their raw taste; they will be cooked more later. > Add the white wine vinegar to the water and blanch the mushrooms for > 1 minute (the vinegar will keep the mushrooms white). Drain and > spread the mushrooms on a tray to cool quickly. > > Add the cauliflower, carrots, celery, and mushrooms to the sauce. > Add the juices from the canned and jarred vegetables. Add the > pepperoncini, olives, pickles, onions, and artichoke hearts and toss > well. > In sterilized canning jars, place 1 teaspoon tarragon vinegar (this > will guarantee freshness). Load the sauced vegetables into the jar, > using a wide-mouthed funnel to avoid a mess. > Cover and refrigerate, or allow to cool on the counter before > serving. This will keep in the refrigerator for up to 2 weeks. > > > Quote Link to comment Share on other sites More sharing options...
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