Thyme Vinegar Recipes
SHERRY THYME VINAIGRETTE
This vinaigrette is delicious over most roasted or steamed vegetables, or leftover turkey and a medley of fresh salad greens.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 5m
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Shake all ingredients in a well-sealed jar. Use immediately, or store in refrigerator up to 1 week. Before serving, bring vinaigrette to room temperature and reshake to combine.
THYME VINEGAR
Make and share this Thyme Vinegar recipe from Food.com.
Provided by Cathleen Colbert
Categories Easy
Time P7DT10m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Wash and dry thyme.
- In a large saucepan, bring the vinegar to a boil over high heat.
- Add four thyme springs to the vinegar.
- Remove from heat and let cool, uncovered, until vinegar reaches room temperature.
- Remove the thyme from the vinegar.
- Pour vinegar in hot sterlized bottle, add remaining thyme and seal.
- Store in a cool, dark place for at least one week before using.
Nutrition Facts :
THYME-ROASTED POTATOES WITH BALSAMIC VINEGAR
Categories Potato Side Roast Low Fat Thyme Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place potatoes in large bowl. Generously spray potatoes with nonstick spray. Toss to coat. Sprinkle with 3 tablespoons thyme and garlic salt. Toss to coat. Spray large rimmed baking sheet with nonstick spray. Arrange potatoes, cut side down, on sheet. Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total.
- Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves. Boil until liquid is reduced to 2/3 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme.
- Transfer potatoes to plates. Drizzle some balsamic syrup over potatoes.
WHITE BALSAMIC BLACKBERRY W/ LEMON THYME VINEGAR
A beautifully fruity balsamic vinegar with a gorgeous color. This makes an awesome vinaigrette. This also makes a wonderful gift for the holidays.
Provided by Norelllaura1
Categories Salad Dressings
Time P7DT8m
Yield 12 ounces
Number Of Ingredients 3
Steps:
- Heat vinegar until steamy but not boiling.
- Remove from heat and add blackberries and lemon thyme and allow to cool to room temperature.
- Pour all into a sterile, wide-mouth jar and seal tightly. Place in a cool dark spot and shake gently twice a day for about 1 week.
- Strain and decant into a sterile cruet and use as a substitute for regular vinegar.
Nutrition Facts : Calories 10.2, Fat 0.1, Sodium 0.2, Carbohydrate 2.3, Fiber 1.3, Sugar 1.2, Protein 0.3
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