Archive for June 2nd, 2013

02
Jun
13

Adult Summer Drinks


The essence of summer in a glass, these fruity alcoholic drinks will delight you with flavor; they’re a great way to cap off a beautiful summer day! I started infusing the vodkas and the rum towards the beginning of February and today I finally served these to some guests. The drinks were an absolute success!!

From the book Infused by Susan Elia McNeal, photography by Leigh Beisch, published by Chronicle Books, in 2006:

Madras

Madras

Serves 1

Ingredients

  • 5 ice cubes
  • 1 oz Orange Vodka *
  • 1 oz Cranberry Rum **
  • 2 oz fresh orange juice
  • Splash of club soda
  • 1 orange wedge

Directions

  1. Place the ice cubes in a chilled collins glass. pour in the vodka and the rum followed the orange and cranberry juices. Top off with club soda and garnish with the orange wedge.

* Orange Vodka

Ingredients

Directions

  1. Decant the spirits into a 2 quart glass container with a tight-fitting li. Soak the original bottle to remove the label. Let dry.
  2. Using a vegetable peeler, paring knife, or zester, remove the zest from each citrus fruit in strips, avoiding any of the white pith. reserve the flesh for another use. Add the zest strips to the spirits. Allow the spirits to infuse away from direct sunlight and intense heat for two to three weeks. Shake the container a few times per week.
  3. When you are satisfied with the intensity of flavor, strain the liqueur through a metal sieve into a bowl. Discard the zest. add the sugar syrup to taste.
  4. Using a funnel, pour the liqueur into the original bottle 9or another container). Label with the name of the liqueur and the data. Age the liqueur for 1 month away from light and heat.

** Cranberry Rum

Ingredients

  • 750 ml bottle of rum (must have kosher certification on the label!)
  • 1 quart fresh (or frozen) cranberries
  • zest from 1/2 lemon
  • 1/2 vanilla bean cut lengthwise
  • 1 cup sugar syrup

Directions

  1. Decant the spirits into a 2 quart glass container with a tight-fitting lid. Soak the original bottle to remove the label. Let dry.
  2. If using frozen cranberries (instead of fresh ones) allow them to thaw. Place the fresh or thawed frozen cranberries in a bowl, crush them with a fork and add to the spirits. add the lemon zest and the half vanilla bean. Allow the contents to infuse (away from the direct sunlight and intense heat for 3 months. Shake the container a few times a week.
  3. When you are satisfied with the intensity of the flavor, strain the liqueur through a metal sieve into a bowl. Discard the strawberries. Add the sugar syrup to taste.
  4. Using a funnel pour the liqueur into a bottle. label with the name of the liqueur and the date. Age for 1 month, keeping away from heat.

Rossini

RossiniServes 1

Ingredients

  • 2 tbsp chilled strawberry purée ***
  • 1 oz strawberry vodka ****
  • 2 ozProsecco or any other sparkling wine
  • 1 strawberry

Directions

  1. Place the strawberry purée in a chilled champagne flute. Add the vodka. Top off slowlywith the Prosecco (it will foam). Garnish with a strawberry.

*** Strawberry Purée

Ingredients

  • 5 fresh strawberries
  • 1/2 tsp fresh lemon
  • 1/2 tsp sugar

Directions

  1. In a small bow, crush the strawberries with a fork until pureed. Add the lemon juice and sugar, if desired, and stir.
  2. Chill for 1 hour before using. Store in the refrigerator for up to 24 hours.

**** Strawberry Vodka

Same steps as the Cranberry Rum above, but use vodka instead of rum and strawberries in place of the cranberries.

Variation, if instead of strawberry puree, you use white peaches you’ll have a Bellini.

Enjoy, gentle reader, enjoy, we certainly did!

CS

02
Jun
13

Summer Compote


Of all the foods we eat, fruits are the most beautiful; since biblical times they symbolized the bountifulness, the riches of the land. Fruits are refreshing and healthy as a snack or as the end of a hearty meal.

Summer Compote

SummerCompote

Serves 8

  • 4 cups of water
  • 1 cinnamon stick
  • 4 cloves
  • sugar to taste
  • juice of 1 lemon
  • 6 peaches, skinned and sliced
  • 6 plums sliced
  • 6 ripe apricots, quartered
  • 3 cups sweet cherries
  • 5 cups mixed berries such as strawberries, raspberries and blueberries

Directions

  1. Pour enough water into a large pan to cover the first batch of fruit. Add the cinnamon, stick, cloves, lemon juice, and one tablespoon sugar (taste after the fruit has been poached and adjust as necessary).
  2. Bring to a boil over high heat and and add the the peaches, reduce the heat and simmer – depending on the ripeness – for 2 to 5 minutes,, until just tender.
  3. Using a slotted spoon, gently transfer the peach slices into a large bowl, draining as much of the liquid as possible against the side of the pan.
  4. Add the nectarines to the pan and cook same as the peaches. Transfer to the bowl. Cook the apricots the same way, then the cherries, adding to the bowl as they become tender; do not overcook since the fruit continues to cook in the bowl. Add more water to the pan if necessary.
  5. Stir in the berries and swirl gently just to cover with the liquid.Simmer for 1 minute. Remove the berries to the bowl and taste the syrup in the pan. adjust the sweetness to taste. If the syrup is too thin, increase the heat and boil until thickened and reduced. Pour over the fruit, let it come to room temperature and refrigerate over night.

You’ll find it thoroughly refreshing and delicious.

Enjoy, gentle reader, enjoy!

CS




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