Photo credit: Debbie George

What to do with all those bottles of wine? Well the obvious is to pour a glass and enjoy! The other would be to use in cooking a fabulous coq au vin or create a rich burgundy stew. But I digress...how about trying your hand at infusing together your favorite wine (or other alcoholic spirit) and salt to create a tasty finishing salt is as easy as 1, 2, 3.

Photo credit: Debbie George

First things first...line two cookie sheets with parchment paper. Gather your supplies, wine, and salt. Kosher salt and sea salt are great choices in a medium or coarse grind. (Note: Use 1 cup of salt for every 3 cups of wine.)

And in case you didn't know, a bottle of red is 25.4 oz., so a smidge over 3 cups. Use the extra bit to make sure the wine is drinkable!

Photo credit: Debbie George

Pour 3 cups of wine into a pan and bring to a boil, lower heat to simmer.  Continue stirring and adjusting the temperature until the wine has reduced to approximately 1/4 cup of a thick syrup, enough to coat a spoon. This will take anywhere from 20-40 minutes...sometimes longer depending on the size of the pot and the type of the liquid used. Watch carefully as the liquid can go from thick to burnt quickly.

I find it easier to pour the salt into a bowl and add the reduced liquid and mix thoroughly to infuse the salt. If the mixture is too wet, don't fret...add more salt and keep mixing. 

Photo credit: Debbie George

Once the salt is completely mixed, spread onto the parchment lined cookie sheets and allow to air dry for two days (or longer depending on the humidity), stirring frequently. Or to speed up the process, use the "heat dry" technique in the oven at 170°F or lower for two hours, stirring frequently about every 15-30 minutes. Once dry, store in an airtight container. (Note: oven drying will alter the color of the salts.)

Photo credit: Debbie George

Use your finishing salt on a variety of foods.  Sprinkle on salad greens. Add it to your grilled steak, prime rib, lamb, or pork tenderloin.  Use a bit on a French onion or steamy bowl of cream of mushroom soup made with rosemary and garlic.  Don't just think savory, try a small amount on top of dark chocolate brownies, fudge, or a chocolate chunk cookie.  Finish your pasta tossed with fresh tomatoes, basil, and garlic with a few shakes of it!  Be creative…and enjoy!

For more information and other flavors go to: http://steelehousekitchen.com/homemade-flavored-salts