Results tagged vodka from David Lebovitz

Can we all agree to stop apologizing for rhubarb? No one apologizes for recipes that call for things like squid, marshmallow-flavored vodka, and green peppers. In fact, some times those things are actually celebrated rather than reviled. So I don’t know why rhubarb, the humble plant that springs to life after a long winter, is the recipient of occasional derision. But it’s time to stop.

I was wandering through a neglected garden in the countryside a few weeks ago, where not much was growing in the spring drizzle, except a few dewy tulips poking through. But right in the thick of things was a resplendent rhubarb plant, which saved the day. In the grand tradition of French “gleaning”, I yanked the stalks out of the ground, brought them home, and made a compote out of them. Free food? What’s not to like about that?

Continue Reading Strawberry Rhubarb Compote…

I was scrolling through Twitter recently and one of the folks that I follow mentioned “Strawberry Vodka.” Normally fruit-flavored vodka wouldn’t interest me, I was happy to hear about a simple recipe and technique from Sean Timberlake of Punk Domestics, and since it was strawberry season and my market was bursting with fresh berries, I decided to give it a go.

I made it myself the following day and it was quick, and wonderful. The flavor of the vodka is like drinking syrupy berries in their prime with a kick of alcohol in the aftermath, and it could not be easier to make. It makes a great summer drink; just add an ice cube or two, and you’re ready to sip! I asked Sean if he’d like to write it up as a guest post to share, and he happily agreed. Thanks for sharing, Sean… – David

Strawberry-Infused Vodka

by Sean Timberlake of Punk Domestics

Vodka infusions were my gateway drug to DIY (Do-It-Yourself) food. And once I had been bitten by the cooking bug, I discovered ways of imparting flavors into bland, neutral vodka to produce something utterly new. The technique is almost the opposite of cooking: When you cook, the magic ingredient is heat. With infusions and liqueurs, the magic ingredient is time.

Continue Reading Strawberry Vodka…

I recently stayed with some friends who have a house in the Lot, a lesser-visited area of France which is really beautiful. Because it lacks beaches, that’s seems to be the only thing keeping it from being an ideal summer vacation spot for hoards of tourists. Consequently, I was able to score some gorgeous old bistro wine glasses at a local flea market, which would’ve been ten times the price in Paris or Provence. (Actually, in Provence, they would’ve been twenty times the price.)

And speaking of amazing deals, when I spotted a few walnuts trees loaded with green walnuts behind their house—and the huge pool…and the immaculate vegetable garden…and the fabulously-equipped kitchen, they told me to take some, as they won’t be there in the fall, when they’re ready to harvest.

They’ll be gone? Party in the Lot, everyone!!

Near the end of June, specifically the 23 and 24th, is when the walnuts are traditionally harvested in Italy, although in the center of France, the walnuts are usually just right around the middle to the end of July. They’re perfect to use for liqueur-making when the walnut, and a slightly-crackly shell, is starting to form in the center.

Continue Reading Liqueur de noix: Green Walnut Liqueur…