76. Gourmet Treats

We buy most gourmet treats because we think they're easier than making them ourselves, but truth is, some of these things are super easy (and inexpensive) to make! See for yourself:

38. Flavored Vinegars

MATERIALS

Knife
Funnel
Decorative bottles with corks or sealable tops

INGREDIENTS

TARRAGON VINEGAR
4 cups apple cider vinegar
3 large sprigs fresh tarragon


RASPBERRY VINEGAR
4 cups white wine vinegar
1-1/2 cups fresh or frozen raspberries


ROSERMARY GARLIC VINEGAR
1 cup red or white wine vinegar
4-5 peeled whole garlic cloves
4 sprigs fresh rosemary

INSTRUCTIONS

The process is simple. Cut your ingredients to a size that will be completely submerged in the liquid. Put ingredients into clean bottles and pour red or white wine vinegar over them. Cap the bottles and store in a cool, dark place for at least three weeks. If you don't have that much time, you can speed the process up somewhat by heating the vinegar till it's lukewarm and pouring it over ingredients that have been chopped or crushed. Store this in a cool dry place for at least ten days, then strain and discard the chopped or crushed ingredients from the vinegar. Return the vinegar to a cleaned bottle and add new "whole" ingredients.

Make your own labels by cutting strips of white or colored paper and writing the vinegar flavor on it. Attach with glue or rubber cement. Make a paper strip that can fold over the top of the bottle as well (see image).

Resources: about.com 

If you like making infused vinegars, you might want to check out this fun book:

Flavored Vinegars 50 Recipes For Cooking
by Daniel Proctor and Michael and Penelope Wisner Trade Paperback

22. Clay Pot (or Tin Can) Quickbreads

MATERIALS

Clay pot or tin can
aluminum foil (if using clay pot)
Butter, margarine, or vegetable oil
Quickbread mix (such as cornbread or muffin mixes)

INSTRUCTIONS

1. Wash clay pot (or can) with warm water only. towel dry. Cover drain hole w/ small piece of aluminum foil. Grease inside of pot & lip with butter, margarine, or oil.
2. Preheat oven 375 F. and bake according to the times below:
   
   • cornbread for 45 min,
   • all others 60 min. Use any quickbread recipe.
3. Spoon batter into Pot or Can, bake immediately.
4. bread is done when topcrust is lightly browned.
   
   If keeping for yourself: Cool bread IN pot for 10 min.Loosen w/ knife, remove to a rack, let stand 10 min Serve warm
   If giving as a gift, allow to cool, then wrap with cellophane or waxed paper.

From RecipeTips.com:

Other Baking Containers: almost any other type of oven-safe and food-safe container can be used to bake bread, such as a stoneware baking dish or terra-cotta pots or even coffee cans as is the case when making Boston brown bread.

When using a terra-cotta flowerpot, it must be thoroughly dry. It is best to place it in a warm, sunny location for several hours. After drying, the pot should be well greased with cooking oil, placed in a 375ºF oven for about an hour, and then cooled. This process can be repeated several times until oil has thoroughly soaked the terra-cotta. The seasoned flowerpot should not be washed after use because washing will have an adverse effect on the seasoned surfaces - simply wipe the pot clean.

Also an option: Create a quick bread gift basket:

• Clean Clay Pot
  
  you can pre-season as suggested above, or enclose seasoning instructions
• Quick Bread Mix
  
  provide in original packaging, or buy a cellophane bag & empty the contents into it - provide a label telling what kind of quick bread it is
• Dish Towel
• Wooden mixing spoon
• Baking Instructions