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Cooking with Spirits

Cooking with Spirits
Vodka Berries Romanoff

Ingredients:
Serves 4-6
2 pints strawberries or mixed berries
1 tablespoon powdered sugar
1 tablespoon lemon juice
4 tablespoons Orange Peel Vodka (see recipe below) or vodka
1/2 cup sour cream
1 cup vanilla ice cream, softened
1 cup Lemon Vodka Whipped Cream (see recipe below)
2 tablesoons shredded fresh mint leaves

1. Wash, hull and dry the strawberries or rinse the berries. Toss in the sugar and lemon juice and arrange on a serving platter.

2. Whisk together the Orange Peel Vodka and sour cream in a large mixing bowl. Stir in the ice cream and fold in the Lemon Vodka Whipped Cream.

3. Pour the cream mixture on top of the berries or serve on the side. Decorate with fresh mint.

Orange peel vodka
3 large oranges
3 cups vodka

1. Wash the oranges. Using a zester of vegetable peeler, peel the skin to create narrow ribbons. Scrape away any remaining pith.

2. Put the peel into a large jar and add the vodka. Store in a dark, dry place for about 2 weeks, shaking the jar occasionally.

3. Strain through cheesecloth, discard the peel and store in a bottle ready for use.

Lemon Vodka Whipped Cream
Always make whipped cream fresh. DonÍt even think about making this ahead of time or refrigerating it for future use. Vodka Whipped Cream makes a great topping for many of the desserts in The Vodka Cookbook. You can also give it a try on coffee drinks (or on an adventurous companion).

Makes about 1 1/2 cups
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons Vanilla Vodka (see recipe below)
Whip the cream until stiff in a large, chilled bowl.Gradually stir in the sugar and vodka.

Vanilla Vodka
5 vanilla beans
2 cups vodka

1. Split the vanilla pods lengthwise down the center to expose the seeds, keeping the ends of the beans intact.

2. Place the beans with the vodka in a large jar with an airtight seal. Store in a dark, dry place for at least 4 weeks, shaking the jar several times each week.

3. When ready, transfer the extract and the beans to a bottle. As you use the extract, top off with more vodka to replenish your supply. The beans will continue to impart flavor for many months.

Recipe by John Rose: Did you know the clear, odorless and tasteless spirit does wonderful things in cooking? It marinades, tenderises meat, great for de-glazing pans and adding flavor, while in cream sauces it lowers the boiling point and so helps to prevent curdling and all while delivering a unique, delectable taste. In The Vodka Cookbook, John Rose takes vodka out of the martini glass and into the kitchen with over 100 recipes. (Reprinted with permission from The Vodka Cookbook by John Rose, Kyle Books)


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More Recipes with Vodka:
  • Vodka Berries Romanoff
  • Citrus Breeze Muffin
  • Vodka Lemon Chicken
  • Vodka White Beam & Roast Garlic Soup
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