How To Make Vodka Infusions | Bex Huff. Lately I've gotten into creating infused Vodka. This basically means adding fruits, herbs, and spices to Vodka in order to create a uniquely flavored liquor. There are plenty of sites out there with tips for infusers, recipes for infusions, and cocktail recipes. However, if you're the experimental type, you can skip the lectures and get started immediately. You can make an infusion out of any liquor, but Vodka typically has the most neutral flavor, so its least likely to clash with your other ingredients. Rum is too sweet, whisky is too sour, and gin tastes too much like pine trees. Plus, you can buy a 1.75 liter bottle of Skyy at Costco for about $25... and it gets smoother as you infuse it. You do not need sophisticated equipment to make infusions. One liter capacity air-tight Mason jarsOne liter capacity air-tight bottlesFunnelSharp pearing knifeMuddlerSharp vegetable peeler Anyway, place the ingredients into the mason jar, and fill it with 1/2 to 1 liters of vodka.
Lemon Infusion Enjoy! Tried-and-true holiday food gifts — Make and give edible present. Make and give edible presents Unless you spent the summer putting up preserves and smoking fish, the time to start making edible food gifts for the holidays is now. Every year I look forward to the tin of biscotti I receive from a friend; in addition, I like to make and give away the crisp Italian waffles known as pizzelle. (I got the idea from a friend who used to give them away but has since bequeathed her pizzelle maker to me.) Though I fantasize about spending the month of December fashioning sugar plums and baking panettone, in reality I have neither the time nor the elves to pull off such projects.
Narrowing the list to eight proved difficult. In the end, though, I pared my list down to the tried-and-true, with a couple of new, no-canning-skills-required food gifts that I have enjoyed both making and receiving. If you’re pinching pennies, rest assured; these gifts stand alone. Vanilla extractVanilla extract. Biscotti to goCornmeal-Almond Biscotti. Vegan Chocolate Cake - All Recipes. Braised beef short ribs. [Braised Beef Short Ribs with Potato Purée, Swiss Chard and Horseradish Cream] The first time I made short ribs, I freaked out. Lifting their lid after a multi-hour braise just as our guests arrived for dinner, I discovered a mess.
“The bones fell out! Help! Did I ruin them?” And so it was, so much so that going forward, short ribs instantly became my favorite dinner party meal. And although I have made many-a short rib recipes in my time, this one from Sunday Suppers at Lucques became my immediate favorite when I made them for a dinner party this past April. My second favorite thing about this recipes are the fixings: they’re served with rich pureed potatoes, sauteed swiss chard, studded with pearl onions, and a glorious combination of crème fraîche and horseradish cream* or *thud* I really stopped listening after that part.
P.S. One year ago: Iceberg Salad with Blue Cheese DressingTwo years ago: Hazelnut Truffles Serves 4 (generously) to 6 Add the stock and bring to a boil. 1. 2. 3. Sugar Mountain Farm: How to Brine a Ham. That ham is from an uncut boar and a delicious Easter Ham he was. The first bite was mouth watering ecstasy. A true soothing of the pallet and soul as my taste buds gave thanks for this pig I had grown. His life enriched my family’s life, both in his living and his eating. He is a truly appropriate feast with which to celebrate this day as he rose again after brining to bake.
These hams and two sides of bacon have been brining for the two weeks. We are fortunate to live inside a giant cooler, and for many months a year, a giant freezer. In the shed at the far end of the house the temperature stays a nice 40F for much of the year. About this time of year the cooler starts to warm as the world warms into spring. I do have an alternative in my plans. The modern way of doing hams and bacon is to send it out to a smoke house where they’ll cure it for you in their massive electric cooler and then smoke it, preferably with maple syrup.
In brining, plastic pails are important. Brine Recipe. A Vegan Ice Cream Paradise. Seven-layer cookies. Most of my cookie loves are almost predictable: browned butter, twice-baked shortbread, ground nuts, sables, dense chocolates and an occasional stacked or filled something or other–always compact and tiny. And they’re all simple. I mean, it takes less than 10 seconds to eat one, so you might as well zoom in on flavor, not exacting processes. But if I were going to make one exception to the simplicity rule, it would have to be rainbow, or seven-layer cookies. More like petit-fours, these stacked almond cakes with apricot filling and a chocolate coating, are popular in Italian-American bakeries and I’ve loved them forever. Yet the vast majority of seven-layer cookies out there these days really disappoint. So, despite wanting to make these for years I have put it off again and again. And this is why I actually spent most of Saturday in a fantastic mood because I got to say, these are shockingly easy to make.
Need a gluten-free version? Menu for Hope Continues until December 24! 1. 2. 3. Sugar Mountain Farm: How to Brine a Ham. Braised beef short ribs. Back To Basics: Good For You, Good For The Earth. Vegan Soupe Joumou :: Ellen Kanner. Spinach-Mushroom Quiche Recipe. On the menu last night: a Spinach-Mushroom Quiche. You could call it a tart if you like tarts more than quiche. This is a quiche with no dairy, no eggs, and no butter. Sounds like it would lack something in the taste department, right? It was delicious. It took about 3 hours to make (one hour of which is in the oven), and I'm sort of slow in the kitchen in general...but it was really something special.
A bit about Peter Berley and his book, The Modern Vegetarian: Peter is the former chef of New York City's Angelica Kitchen, and now teaches classes at places like The Natural Gourmet Institute, and the Institute of Culinary Education. Whereas the base for much of what I might cook in my "everyday" California kitchen might be olive oil, champagne or white wine vinegar, fresh herbs, produce, etc -- a Berley recipe might be more likely to use sesame oil, rice vinegar, and naturally brewed soy sauce - just more Asian influenced.
The catch? Tips? - More Heidi's Favorites - 1. 2. 3. 4. 5. 6. 7.