Vinagre Margie

Alena Rosa

The wilds of turn-of-the-century upper-Michigan must have been an exciting place to live for young Margie Alena Andersen. As part of an extended family that included members from Danish Scandinavian, English colonist, French voyagers and Osage Indian, Margie Alena learned pioneer cooking that was a melding of many cultures, many tastes, and many culinary traditions. It was a powerful melding of influences, from the utiliterian pioneer midlands of America, the smoky fires of the native American lodge, the sunny provinces of southern France, the high mountain alpine valleys of the Italian Alps that overlooked the Po River valley, and the warm and inviting Sacandinavian harth, that she brought with her to California in the roaring twenties.

With an Italian influence from the fertile plains below the snow capped Alps, this vineger will add a sparkle and zest to your food. Sprinkle a little on your vegetables, soups or stews for a flavor boost. with olive oil on your salad.

Preparation: 30 minutes Heirloom Recipe
Makes 1 pint herbed vinegar Margie alena Gilliland
  • 1 pint of the best red wine vinegar you can find (or make your own)
  • 1 sprig fresh oregano
  • 1 sprig fresh basil
  • 1 sprig fresh rosemary
  • 1 small cayenne pepper*
  1. Place solid items into clear glass bottle that can be fitted with a tight fitting stopper.
  2. Add red wine vinegar until 1/2 inch below bottom of stopper.
  3. Age 2 to 3 months in dark place such as inside a cupboard. Every other day or so, give bottle a gentle swirl to diffuse flavors through vinegar. After ageing, do not store in direct sunlight as ingredients will fade.
  4. * May substitute dried pepper flakes but be careful, don't make it too hot.

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Latest revision done September 2014
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