Archive for June, 2011

June 15, 2011

Radish Gin for Box #1

The first box of the season came in last Thursday and was I excited. This is my fourth year getting a box from Driftless Organics and each year it’s like Christmas in springtime. After months of over wintered squash and South American imports the promise of fresh, local produce is intoxicating. As always, the journey from box to belly begins by picking up the box. There really is nothing like going to a strangers house to pick up a box of vegetables from “your farm”.

Next of course is the fun of opening it up.

This week’s box:

Asparagus
Broccoli – Raab
Collard Greens
Green Garlic
Pea Vine
Radishes
Spinach
Spring-dug Parsnips
Thyme
Yellow Potatoes

Opened CSA box

Looking at the parsnips and potatoes I felt less than inspired, unless of course I decide to go into vodka production. The greens have some serious potential, especially the pea vine and raab, but the ingredients that sang to me were the radishes, green garlic, thyme and asparagus. And since we’re here to explore cocktail supported agriculture, the song they were singing was of the Bloody Mary. While technically any time of day is fine for a Bloody Mary they somehow always seems to be perfect for a lazy weekend morning. I know the asparagus and garlic will make great garnishes, and the thyme is on reserve for a martini I will be trying later in the week so I was left with the radishes. My preferred take on the Bloody Mary is a variation known as the Ruddy Mary, made with gin instead of vodka so a gin infusion was the obvious choice.
This is the first time I’ve ever made a vegetable infused anything, so the exact amounts and times were an experiment.
Radish Infused Gin
Slice 4 radishes
Place in pint jar and top with gin
Let sit for at least 1 week, shake or stir jar once  a day
*I tried my radish gin after 4 days and the radish flavor was still quite perceptible. Time will make the flavor stronger.
Cut Radishes
2 oz. radish infused gin
5 oz. tomato juice
4-8 splashes Worcestershire sauce
4-8 splashes hot sauce
1 teaspoon brine
1 spear asparagus, blanched
1 pickled ramp
pinch black pepper
pinch smoked salt
Place all liquid ingredients in a cocktail shaker with ice. Shake until chilled and strain into a Collins glass with ice.
Garnish with asparagus, ramp, salt and pepper.
For this recipe I used a chipotle hot sauce and the brine from pickled ramps.
Ruddy Mary
June 15, 2011

Ruddy Radish

Bloody Mary made with radish infused gin. Ideal for a morning on the patio in early summer.

Ingredients

2 oz. radish infused gin

5oz. tomato juice

4-8 splashes of Worcestershire sauce

4-8 splashes of hot sauce

1 teaspoon brine

pinch black pepper

pinch smoked salt

1 pickled ramp

1 asparagus spear, blanched

Method

Mix liquid ingredients in a cocktail shaker with ice.

Strain chilled ingredients into a Collins glass filled with ice

Place asparagus spear and ramp in glass

Garnish with salt, pepper

Variations

*Rim glass with celery salt

Ruddy Mary

June 12, 2011

Rosemary Citrus Martini

Ingredients

1 part Rosemary Vodka

2 part sparkling lemonade

Twist of lemon

Sprig rosemary

Method

Gently mix vodka and lemonade in a shaker over ice

Strain into chilled martini glass

Garnish with twist of lemon wrapped around rosemary sprig

Variation:

*Rim glass with sugar

*If you don’t have sparkling lemonade, mix juice of 1/2 lemon with sparkling water and 1/2 teaspoon sugar

Rosemary Citrus Martini

June 7, 2011

Rhubarbellini

A refreshing summertime drink inspired by the Bellini, the classic mixture of peach puree and sparkling wine. Also serves as great gluten free alternative to a shandy, beer mixed with lemonade.

Ingredients

1 part Rhubarb Simple Syrup

3 parts hard cider

Method

Pour all ingredients over ice in a Collins glass

Variations

*Rim the glass with sugar and serve with a thin rhubarb stalk

Rhubarb Bellini

Rhubarbellini

June 7, 2011

Rhubarb Wine Spritzer

Ingredients
1 part Vinho Verde
1 part Rhubarb Simple Syrup
2 parts sparkling water

Method
Mix all ingredients in a large Collins glass over ice.

Rhubarb & Wine Spritzer

Rhubarb & Vinho Verde Spritzer

June 7, 2011

Plan B

The original plan has already been scrapped. Unfortunately my dried herbs had gone stale and the fresh herbs have just started to come into their own due to a wet, rainy spring. The whole point of this blog is to explore cocktails through local food, so buying prepackaged herbs from afar didn’t seem the right way to go. Luckily a few local treasures have begun to reveal their bounty, rampsrhubarb and a few local herbs from Rock Spring Farm.

Each of these ingredients brings their own unique qualities to the cocktail. Ramps, if you’ve never tried them are a type of wild leek with a unique taste reminiscent of garlic and smoke. They are only available for a brief time in every spring and are worth the sometimes fanatical devotion they receive. I was fortunate to receive a gift of pickled ramps and am very excited to see what flavors these will impart in the next few weeks. Rhubarb is one of the Midwest’s great misunderstood vegetables. The tart  stalk is eaten while the large elephant ear leaves, which are mildly poisonous, are discarded. I reduced the rhubarb to a simple syrup, the tart yet sweet concoction has been a boon for wine spritzers. Finally I purchased some of Rock Spring Farms local  rosemary. The fresh and pungent herb sitting in a mason jar of vodka makes me think of moonshine from the Olive Garden.

June 7, 2011

Rhubarb Simple Syrup

Ingredients

4 C chopped rhubarb
1/2 cup sugar
2 cup water

Method

Combine everything in a heavy-bottomed sauce pan and bring to a boil. Lower heat to a simmer and cook gently until the fruit is soft and the liquid has thickened, about 30 minutes.

Ladle into a fine strainer that has been placed over a large bowl. Strain until most of the liquid is in the bowl. Give a little press on the solids with a spoon to extract more syrup.

As a bonus, the solids make a delicious unfinished jam. Place in a sealed jar in the refrigerator and serve over toast.

Adapted from the fabulous recipe at TheKitchn.com