Recipes from the Front Porch

Spiced Tea- Kateo: A Front Porch Chef Ingredients: Directions: 36 t loose tea 1 T orange peel 1/2 T lemon peel 1/2 t nutmeg 1/2 t cloves 1 t cinnamon Mix together and store in a tightly closed container.

Alabama Slammer -Val: A Front Porch Chef Ingredients: Directions: 1 oz Amaretto 1 oz Southern Comfort 1/2 oz Gin Combine ingredients Serve over ice with a splash of lemon juice

Oil and vineger can be flavored in many different ways. Choose from the ingredients listed, or experiment with your own tastes.

Before you get started, all containers, and ingredients must be thoroughly cleaned before using them. Vinegars are corrosive, so use only cork, plastic, or glass lids. Refrigerate and consume flavored oils within 1 week or they will spoil!

Herbal Flavored Oil Recipes- Andi: A Front Porch Chef Suggested Flavorings for Oils: Directions: For the best results use 16 oz. of pure virgin olive oil *Add 1 T vinegar to every 1 C oil. and one of the following ingredients: 4 chile peppers 1 tsp. black peppercorns 1/4 c. basil or 6 garlic cloves 1 tsp. black peppercorns To make chile pepper oil, prick several chiles with a fork to release flavor. Place black peppercorns, basil, or chile peppers in a clean, lidded glass container. Pour olive oil up to top of jar, then add appropriate amount of vinegar (see *) Shake and seal tightly. Refrigerate immediately and use within a week.

Before you get started, all containers, and ingredients must be thoroughly cleaned before using them. Vinegars are corrosive, so use only cork, plastic, or glass lids.

Herbal Flavored Vinegar Recipes- Andi: A Front Porch Chef Suggested Flavorings for Vinegars: Directions: 1 c. fresh basil or rosemary, sage, or thyme Add 3 peeled shallots or 1 long stem of tarragon or 1/2 c. whole raspberries or 2 whole chiles or 1/2 c. hulled strawberries and 1/4 c. basil To make herbal vinegar, place fresh herbs and peeled onions in a mortar or other dish, and lightly crush with a pestle or side of a chef's knife. Place crushed ingredients in clean glass jar with wide neck. Slowly heat about 16 oz. vinegar in a glass or enamel pan until warm. Pour into glass jar over herbs and onions, filling vinegar to the top. Tightly seal container. Let vinegars mature for 2 weeks... shake daily and taste periodically. If desired, add more spices and let sit longer. When vinegar has reached the desired taste, strain through a straining cloth, or fine cheese cloth. Pour flavored vinegar into carefully cleaned (sterile) bottles. Add fresh spices and herbs for decoration and flavor. Tightly seal bottle.

Store flavored vinegars in a cool dark place.