DAY Recipe

INGREDIENTS

1 lemon
1 7/8 cups rice wine vinegar
5 leaves spearmint
decoration
1-2 leaf spearmint

DIRECTIONS

Remove 1×3" strip peel with vegetable peeler from lemon making sure no pith is attached.
Pour vinegar into hot sterilized pint jar. Add rind and spearmint leaves.
Place in sunny window for 1-2 days. Taste.
Remove peel and leaves when desired strength is reached. Add mint leaves for decoration. Seal.
Store in cool dark place.

INGREDIENTS

1 quart red wine vinegar
3 sprigs fresh cilantro
2 sprigs fresh oregano
3-5 cumin seeds
1 hot chili pepper (optional)
decoration
1whole red pepper (optional)

DIRECTIONS

Pour vinegar over bruised herbs. Cover tightly and steep 2-3 weeks.
Strain into decorative bottle. Add a whole red pepper for decoration.

Renoir chef Alex Stratta serves this dish over mashed potatoes flavored with horseradish.

Makes 4 servings.

INGREDIENTS
2tablespoons olive oil
4 1/2pounds beef short ribs
1cup chopped carrots
1cup chopped onion
1cup chopped celery
8garlic cloves, chopped
1/4cup honey
1/2cup red wine vinegar
4cups canned low-salt chicken broth
1750-ml bottle [...]

As the planner and coordinator of a cookbook for gourmet groups in Bakersfield, I test a lot of recipes,” says Jackie Mote Carlile of Bakersfield, California. “This is one I developed and refined, and my friends and family agree that the final results are outstanding.’
A quick and elegant entrée for the holidays.

[...]

Makes 4 servings.

INGREDIENTS
45- to 6-ounce sea bass fillets
1/4cup sherry wine vinegar1tablespoon butter
1/3cup chopped onion
1/3cup coarsely grated peeled granny smith apple
6ounces fresh oyster mushrooms, cut into 1-inch pieces
2teaspoons chopped fresh thyme
3tablespoons apple juice
DIRECTIONS
Preheat oven to 450°F. Place fish in [...]