The previous posting, which gave a recipe for chocolate chip cookies that included raisins, is proving very controversial. Opinions are strong on either side but the chocolate chip purists seem to be in the majority. Let's calm the waters with a non-controversial recipe from Rachel and Lisa. Since Rachel and Lisa live in Portland Oregon, the giant rosemary plant in their garden produces leaves all year round. In NYC we have to wait for the warmer months to get our hands on lots of fresh rosemary leaves. When you have some extra, this is a wonderful way to use them. Rachel credits Ellie Margaret Topp and Howard with this recipe.
2 cups red wine vinegar
1 tsp. sugar
1/2 cup fresh rosemary leaves
1/2 clove garlic
Boil vinegar and sugar in a saucepan and set aside. Bruise the rosemary leaves and put the leaves and garlic in a clean jar. Pour in the hot vinegar.
Cover the jar with a lid and steep for up to two weeks. Taste occasionally.
Strain when taste is mature and store in the refrigerator.
Notes: Rachel uses the vinegar in salad dressings and marinades.
The vinegar makes a lovely house gift whether in a plain or fancy glass jar.
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