Saturday, June 28, 2008

Vodka Berries Romanoff, Orange Peel Vodka, Lemon Vodka Whipped Cream, Vanilla Vodka

Here is a recipe that uses with vodka. If we can cook with all these other spirits, why not give a try to vodka?:) It doesn't effect the taste of the dish, but gives it a great kick. It's from the Vodka Cookbook which is a great cookbook. But I do skip the steps of preparing the infused vodkas at home.

Nowadays, you don't really have to prepare vodkas infused with anything. They sell them ready and I buy the vodkas infused with vanilla and oranges ready because I never think to prepare things two weeks ahead:) It works out just fine. But just in case you want to prepare them yourself, the recipes are below.

The presentation of this dessert with all the berries is really mouthwatering. Enjoy:)


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 tablespoons shredded fresh mint leaves

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

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.

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

3 large oranges
3 cups vodka

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

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

Always make whipped cream fresh. Don't even think about making this ahead of time or refrigerating it for future use.
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.


5 vanilla beans
2 cups vodka

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

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.

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