Best 6 Lemon Vinegar Recipes

HERBAL VINEGAR WITH LEMON VERBENA & MINT

Steps:

• In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
• Bruise lemon verbena and mint and loosely fill clean glass jars.
• Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
• After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
• Store as it is or strain through cheesecloth and rebottle.
• Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.

LEMON VINEGAR

Steps:

• Pour the vinegar into a stainless steel pan.
• Wash the lemons and pare the rind from them with a potato peeler.
• Add the peel to the pan with the bay leaves and boil for 5 minutes.
• Cover and leave to go cold.
• Bottle, including the peel and the bay.
• Leave for 4 weeks.
• The vinegar can then either be strained and bottled or used as it is, depending on the strength you require.

SEARED LEMON CHICKEN WITH GARLIC, HONEY & BALSAMIC VINEGAR

Steps:

• Place the chicken breasts side by side in a shallow dish. Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tbsp olive oil & 1 tbsp chopped parsley and pour over the chicken. Turn the breasts over until well coated. Leave in the fridge to marinate for 30 minutes.
• Brush a non stick griddle pan with the remaining oil and heat until very hot. Lift the chicken breasts from the dish (reserve the marinade) and add them to the pan.
• Sear quickly for 1-2 minutes on each side until the chicken browns, lower the heat and cook for about 10 minutes or until the chicken is done, turning the breasts over once or twice.
• Pour the reserved marinade over the chicken, remove from the pan and arrange on serving plates. Grate over the lemon zest and scatter with the rest of the parsley. Cut the lemon into wedges and serve with the chicken.

TARRAGON AND LEMON WINE VINEGAR

Steps:

• Pour off a little vinegar from the top of the bottle and push in the herbs and the lemon peel.
• Re-seal the bottle and let stand on a sunny windowsill for 2-3 weeks. (Alternatively, let stand in a cool dark place for 4-6 weeks).
• You can remove the old herbs and replace the sprigs with fresh ones, which will intensify the flavor.
• As long as the bottle stays well sealed, the vinegar can last up to 2 years.
• HELPFUL TIP: Don't use a metal cap on your bottle of vinegar, or it will corrode. Use plastic caps -or- place a couple of sheets of plastic or wax paper between the bottle and the cap.
• Recipe Suggestion: Whisk together 2 tablespoons tarragon and lemon wine vinegar with 2 tablespoons olive oil; add salt and freshly ground black pepper to taste. Use as a salad dressing for cold chicken and a selection of fresh greens. -Or- dilute a spoonful of your herbal vinegar in a small amount of water, and drink it down!

BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR

Steps:

• Preheat the broiler and put the rack about 4 inches from the heat source, a little lower for a chicken, which will take longer to cook. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one of the lemons as thinly as you can and lay the slices on the birds.
• Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on this side; rotate the pan in the oven if necessary. Turn the birds, sprinkle with salt and pepper, and return to the broiler. Cook for another 10 minutes, or until the skin of the birds is nicely browned. Meanwhile, slice the remaining lemon as you did the first.
• Lay the lemon slices on the birds' skin side and return to the broiler; broil for another 5 minutes, by which time the lemons will be slightly browned and the meat cooked through; if it isn't, cook for an additional couple of minutes. Drizzle with the balsamic vinegar, garnish if you like, and serve.
• Variation
• In step 3, spread 1 teaspoon finely minced garlic combined with 1 tablespoon minced fresh rosemary (or 1 teaspoon dried) on the birds' skin after it browns but before covering with the lemon slices.

APRIL FOOLS DAY NO LEMON PIE! WITH VINEGAR

Steps:

• 1. Stir butter do not melt, to soften, add sugar and beat well- mixed. Beat in egg yolks until light, add flour beating till all flour is mixed in. Combine water,vinegar and vanilla.add about 1/4 cup of the egg whites add all to mixture.
• 2. Beat remaining egg whites with a dash of the salt, until peaks form Fold 1/4 of the whites into yolk mixture to lighten. Gently fold in remaining whites. Pour mixture into a 8 or 9 inch unbaked pie shell. Bake pie in a 425 oven for 10 minutes. Reduce heat to 350 and bake 30 minutes. Cool completely before cutting. Sprinkle with powdered sugar, and toss on a few raspberries for color.