Laura Makes
Posts tagged fruit
Vodka infusions!

So it may or may not be a surprise to you that vodka is my favorite alcohol to add to drinks. I love my Bloody Marys, the spicier the better, and my drink is not completed until it’s garnished with home-pickled green beans!

When someone first sent me vodka infusion recipes on Kitchen Konfidence I just knew I had to make the infusions at some point. Now that we’ve skipped spring in Texas and are straight into hot summer weather I decided it was time. I selected the Watermelon Rosemary infusion because I love watermelon. While I don’t really like grapefruit, I had to try the Grapefruit Tarragon infusion because of the drink it was featured in - a Salted Tarragon Greyhound. Not only is it a beautiful looking drink, it’s also a bit salty and it’s named after a dog! Some people even think my mutt is part greyhound (she’s not, she’s too slow). Soon I hope to enjoy the Watermelon Rosemary vodka in the Rosebud recipe as well.  I’ll have to get the ingredients to mix the drinks this weekend.

Anyhow, here was my experience making the infusions.

Slicing up the grapefruit. Such a pretty fruit but such a gross taste to me! Notice the bottle of Tito’s in the background. It’s my favorite vodka AND it’s local. Win!

The first step was to put the fruit in the vodka and let it infuse for four days. Somehow I lost those pictures, but after four days you add the herbs.  Here’s the grapefruit with the tarragon:

And the watermelon with rosemary from my giant rosemary bush in the garden:

Those mixtures sat for two more days and tonight I strained them using a fine mesh strainer. I tried to get a decent amount of the liquid out of the fruit.

The finished product! The grapefruit infusion is on the left and watermelon on the right. Can’t wait for a delicious drink!

Permalink | 5 notes | April 4, 2011 | #recipe | #drinks | #vodka | #alcohol | #infusion | #fruit | #summer | #delicious | #watermelon | #grapefruit 
Making cheese and chocolate fondue

Cheese and chocolate fondue for Valentine’s day. This is the second year for cheese fondue and the third for chocolate fondue. I declare it therefore to be our Valentine’s Day tradition. The tradition guarantees that we will use our fondue pot from Switzerland at least once a year which was an awesome wedding gift (despite the fact that the first time I picked it up, the handle broke off).

I never thought I liked cheese fondue. In fact, I don’t like cheese fondue made with wine. We learned last year that cheese fondue made with beer is far superior to fondue made with wine so now we make it with beer.

To make the cheese fondue, we combined cheddar, Gruyere, and Emmentaler cheese with a bit of flour, mustard, Worcestershire sauce and Sierra Nevada Glissade beer. Well, that was after an emergency trip to Bed Bath and Beyond for the sterno fuel needed to keep the pot warm.

Cheese!

Beer!

Melting cheese!

For some reason the fondue did not melt together quite as well this year as last year but it was still quite tasty.

We ate the fondue with cauliflower, broccoli, carrots, and zucchini that I blanched in boiling water as well as baguette bread and mini dill pickles. Yum! We drank Boston Beer Company Infinium along with our fondue.

For our dessert, we made chocolate fondue. Ok, so it really was just melted milk chocolate.  Apparently real chocolate fondue has cream in it but that was not something I realized. The chocolate fondue pot is a little heart shaped dish that is kept warm by a tea light candle

In our chocolate we dipped strawberries, banana, grapes, mini marshmallows and mini ginger crisp cookies.

The best part? The left overs we will eat again on Monday which is the actual Valentine’s day!

Permalink | February 2, 2011 | #fondue | #cheese | #chocolate | #valentines day | #cooking | #fruit | #yum | #switzerland