Image via Complex Original
As the weather gets warmer, we seize the opportunity to sip breezy vodka tonics by the (real or proverbial) pool. But with vodka, the possibilities extend far beyond the martini glass. As a marinade, vodka tenderizes meat and adds flavor. It lowers the boiling point of pasta sauces, preventing curdling. Vodka is also somewhat of a sleuth in desserts—and its sneakiness makes it easy to spike almost any recipe.
After an enjoyable summer solstice, it’s the perfect time to enjoy some booze-laced watermelon popsicles on the porch, or to invite some friends over for steak and vodka-battered onion rings.
While the rest of the world experienced the longest day of the year, Iceland experienced 24 hours of sun. So, in the spirit of the ultimate solstice, we included several vodka-laced Icelandic dishes. Besides, the longer days gives us ample time for experimentation.
Vodka-Battered Shrimp Tempura
Alton Brown dreamed up this recipe for a 2010 episode of Good Eats on Food Network. He uses vodka as a batter to bring out the best in fried shrimp.
5 ounces unbleached cake flour
5 ounces white rice flour
1 1/2 quarts vegetable oil
1 large egg, beaten
1 1/2 cups cold seltzer water
1/2 cup Reyka vodka
5 to 6 ounces sweet potato, peeled and cut into 1/8-inch thick slices
Kosher salt
1/4 pound fresh green beans, trimmed
8 stems flat-leaf parsley
1/2 pound shrimp, 31 to 35 count, head and tail-on, peeled and deveined
1/2 pound tilapia fillets, cut into 1-inch pieces
Ice
Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside. Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer. Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice.
Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the seafood.
Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately.
Rib-Eye Steak with Blue Cheese Butter and Vodka-Battered Onion Rings
David Kreifels, chef/owner of Laurelhurst Market in Portland, Oregon, lent this boozy recipe to Bon Appétit.
2 1-pound, 1 inch thick rib-eye steaks
Kosher salt
3 tablespoons of butter (unsalted), at room temperature
3 tablespoons of crumbled blue cheese (any kind will do)
1 1/2 teaspoons of freshly-grated lemon peel
1 1/2 teaspoons of flat-leaf parsley, chopped finely
1 1/2 teaspoons of black pepper
1 large Walla Walla onion, cut into 1/3-inch thick rounds and then separated into rings
1 cup of flour (all purpose or cake flour)
1/2 teaspoon of kosher salt
1/4 teaspoon of baking powder
1/2 cup beer (any kind will do, but a flavorful ale would work best)
2 tablespoons of Reyka vodka
Canola, for frying
Prepare steaks the night before cooking. Sprinkle on both sides with coarse salt and freshly ground black pepper. Place on plate; cover and chill overnight.
Using fork, mix butter, blue cheese, lemon peel, and parsley in small bowl. Season with freshly ground black pepper. Cover; chill. Let stand at room temperature 1 hour before using.
Prepare barbecue (medium-high heat). Grill steaks to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer steaks to cutting board; let rest 5 minutes.
Meanwhile, whisk flour, coarse salt, and baking powder in medium bowl. Add beer and vodka; whisk just until blended. Pour enough oil into heavy large pot to reach depth of 2 inches. Attach deep-fry thermometer to side of pot; heat oil over medium heat to 350°F. Working with 2 onion rings at a time, dip onion rings into batter; shake off excess. Gently drop onion rings into hot oil; fry until deep golden, adjusting heat to maintain temperature, 2 to 4 minutes. Transfer onion rings to paper towels. Repeat with remaining batter and onion rings.
Cut steaks in half across grain. Place 1 steak half on each of 4 plates. Top with blue cheese butter and onion rings.
Chocolate Vodka Raspberry Cupcakes
This recipe was conceived by Alyssa Magliato for Cupcake Wars.
1 stick unsalted butter
1 cup sugar
1 egg
1 teaspoon raspberry extract
1 1/2 cup flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup warm water
1/8 cup Reyka vodka
1 stick unsalted butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/4 cup raspberry preserves
1 1/2 teaspoons Reyka vodka
Cupcakes
Preheat the oven to 350 degrees F. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add remaining ingredients (with hot water and vodka set aside). Beat with electric mixer for 1 minute. Stop the mixer and scrape down the sides and bottom of mixing bowl with rubber spatula making sure to incorporate all ingredients. Add warm water and vodka slowly while mixing for one more minute or until smooth.
Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
Chocolate frosting
Melt butter and stir in cocoa in a mixing bowl. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla extract.
Raspberry filling
Mix raspberry preserves and vodka to an even consistency. (Add more vodka if desired.)
Core the cupcakes and add raspberry filling to top. Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add fresh raspberries to top if desired.
Icelandic Cold-Smoked Scallops with Vodka Jelly
This recipe was adapted from The Icelandic Chef, who used a vodka jelly to spice up a cold-smoked fish dish that is common in Iceland.
4 large scallops
Bunch of Rose marine
Bunch of thyme
Bunch of coconut flakes
1 cup of citrus
½ cup water
¼ ounce Gelatin
Scallion marmalade
1 ounce Osetra caviar
Pickling liquid
4 Lime segments
Lemon oil
Salt and pepper
Place the scallop in the pickling liquid and marinate it for half an hour. Fill a deep pan with ice, close it with a sheet of aluminum foil, and put it on a grill. Throw some rosemary, thyme and coconut flakes on top of the embers for smoke flavor. Then put the scallop on top of the foil and shut the grill lid. The ice in the pan keeps the scallop cool, so it is in fact smoked in cold smoke. Leave the scallop in the smoke for twenty minutes and then turn them and smoke twenty minutes more. To prepare the vodka jelly, heat the half cup of water in a pot, dissolve the gelatin in it, and add the vodka. Allow the jelly to cool until firm. Then chop it into small cubes about a quarter of an inch in size.
To serve, use the cubes of vodka jelly to make a bed in the center of a plate, larger than the size of the scallop. Place one piece of lime segment onto the bed. Place the scallop on top. On top of the scallop we put a layer of scallion marmalade, and then a generous scoop of caviar. Drizzle lemon oil around the arrangement for decoration and flavor.
Spiked Watermelon Popsicles
Giada De Laurentiis created these popsicles on her Food Network show, Giada at Home.
1/2 (3 pounds) large watermelon, peeled and cut into 1-inch chunks
1/4 cup sugar
3/4 cup Reyka vodka
1/2 cup chopped fresh mint leaves
16 (1/4 cup) ice pop molds, 16 wooden pop sticks or wooden coffee stirrers at least 2-inches longer than the molds
In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.
To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.
Roasted Tomato Penne alla Vodka
In Rachel Ray’s take on this classic, vodka adds heat to the sauce, which helps to balance out the sweetness of the tomatoes and the cream.
3 pounds plum tomatoes
2 tablespoons EVOO (extra virgin olive oil), plus more for drizzling
About 2 tablespoons fresh thyme leaves, finely chopped
Salt and freshly ground pepper
4 cloves garlic, finely chopped
1 onion, finely chopped
1 cup Reyka vodka
1/2 cup chicken stock
1 cup mascarpone cheese
Generous handful fresh basil leaves, torn
1 pound penne rigate or other short-cut pasta
1 cup diced fresh mozzarella
1 cup shredded Parmigiano-Reggiano
Preheat the oven to 325 degrees F. Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool.
Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12 to 15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted.
Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain.
Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator.
When you are ready to serve, preheat the oven to 375 degrees F.
Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.
Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.
Spiked Icelandic Ávaxtagrautur
This recipe, courtesy of Noelle Kelly, is an American take on Ávaxtagrautur, a dried fruit. Her adaptation swaps out the traditional prunes, apricots, and pears in favor of ginger, raisins, and strawberries, but she keeps the traditional apricots. She also, of course, adds vodka, and serves the dish over coconut yogurt.
1/2 cup dried apricots, chopped
1/4 cup crystallized ginger, chopped
1/2 cup dried strawberries, chopped
1/2 cup golden raisins
1/2 cup Reyka vodka
1/2 cup orange juice
2/3 cup So Delicious unsweetened vanilla cultured coconut milk (per parfait)
Add all the chopped dried fruit to a glass bowl. Pour vodka and orange juice over the fruit and mix. Cover and refrigerate overnight. Assemble before serving to guests.
Add 2/3 cup of cultured coconut milk per parfait glass. Top off each parfait with a little over a 1/4 cup of spiked fruit compote.
Vodka-Steamed Lobsters with Tomato-Thyme Butter Sauce
Denise Mickelsen created this dish as a romantic Valentine’s Day meal for Fine Cooking. In this recipe, steaming the lobsters with vodka, sugar, and salt gives the meat a subtle sweetness. The cooking liquid then becomes the base for a buttery dipping sauce.
1/2 cup Reyka vodka
1 tablespoon granulated sugar
Kosher salt
2 whole live lobsters (1-3/4 lb. each)
1 tablespoon extra-virgin olive oil
1 small shallot, finely chopped (3 Tbs.)
2 teaspoons chopped fresh thyme
1 medium clove garlic, minced
Big pinch crushed red pepper flakes
1 tablespoon. tomato paste
2 tablespoons cold unsalted butter, cut into 2 pieces
Freshly ground black pepper
In a tall stockpot, bring 5 cups water, the vodka, sugar, and 1 tsp. salt to a boil over medium-high heat. Meanwhile, kill the lobsters.
Add the lobsters to the pot and steam, covered, until they’re bright red and a small leg easily pulls away from the body, about 10 minutes. Transfer the lobsters to a platter and tent with foil to keep warm.
Discard all but 2 cups of the lobster cooking liquid. Vigorously boil the remaining liquid in the stockpot, skimming off any foam, until reduced to 1/2 cup, about 9 minutes.
Heat the oil in an 8-inch skillet over medium-low heat. Add the shallot, thyme, garlic, and red pepper flakes and cook, stirring often, until soft, 2 to 3 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, about 1 minute. Add the reduced cooking liquid, increase the heat to medium, and simmer for 2 minutes. Remove from the heat and swirl in the butter, 1 Tbs. at a time, until melted. Season to taste with salt and pepper.
Serve the lobsters with the dipping sauce on the side.
Beetroot and Vodka-Cured Salmon with Pickled Cucumber Salad
Many traditional meals in Iceland revolve around the abundance of fresh fish. Þorrablót, a popular sampler dish, includes a selection of traditionally cured meat and fish products served with rúgbrauð, a dense bread. This recipe, courtesy of Woman & Home, presents a delicious way to cure salmon with vodka.
Salmon
1 pound and 2 ounces - 1 pound and 5 ounces of salmon, boned, with skin left on
1 tablespoon coriander seeds
1 tablespoon fennel seeds
½ teaspoon black peppercorns
2 tablespoons coarse sea salt
1½ tablespoons granulated sugar
2 tablespoons Reyka vodka
½ lemon zest
5 ounces raw beetroot, peeled and grated (wear gloves)
3 tablespoons grated horseradish
2 sprigs flat-leaf parsley, roughly chopped
Remove any pin bones from the salmon with fish tweezers. Line a baking sheet with plastic wrap and place the fish on it, skin-side down.
Roughly grind the coriander seeds, fennel seeds and peppercorns in a spice grinder or pestle and mortar (but not too fine, as you want the spices to have some texture). Combine with the salt, sugar, vodka, lemon zest and beetroot, then add the grated horseradish and parsley. Spread the mixture over the salmon and press down. Wrap the plastic wrap around and over the top of the fillet. Place another baking sheet on top and weigh it down with jars or cans. Leave in the fridge for 24 to 48 hours (the longer you leave it, the better the color).
Unwrap the fish and scrape off the marinade. Rinse under cold running water to get rid of the salt and grains, then pat dry with kitchen paper. The salmon will freeze very well at this point. It will keep for 5 days in the fridge. If frozen, just thaw overnight in the fridge.
Cucumber salad
1 cucumber, peeled, deseeded and ribboned
3 tablespoons white wine vinegar
1 tablespoons caster sugar
3 sprigs dill, roughly chopped
Sprinkle the cucumber with 1 teaspoon salt and leave to sit in a sieve over a sink for 10 minutes (this will help to draw out the water). Squeeze dry, then dress with the vinegar, sugar, salt and dill, and allow to sit for 5 minutes. Serve with finely sliced pieces of salmon.
Margherita Pizza with Vodka-Soaked Tomatoes
This recipe, courtesy of Spiked Bakeshop, boozes up the tomatoes in a traditional margherita pizza.
1 bag of proofed pizza dough (available at your local grocery store)
1 pint cherry tomatoes, halved
8 ounces of fresh mozzarella cheese, sliced
20-25 fresh basil leaves, torn
1/4 cup Reyka vodka
Parmesan cheese
Olive oil
Salt and pepper
Slice tomatoes in half and marinate in vodka and thyme for 3-4 hours. Preheat only one side of your grill and let it get to about 500 degrees. Using a rolling pin or dowel, roll your dough out over a floured surface to approximately ⅓ inch – ½ inch thick. Transfer to a cookie sheet without a lip or invert a regular cookie sheet and cover liberally with semolina or regular flour so your dough will not stick to it when you go to slide it onto the grill.
Lightly oil the grates on the grill with a rag doused in olive oil. Season the dough with olive oil, salt and pepper. Using a spatula (or two) slide the pizza onto the grill and cover for 2-3 minutes until the dough is lightly charred and you get those lovely grill marks. Remove from the grill and place back onto the cookie sheet grilled side up.
Drizzle olive oil liberally over the grilled dough and season with salt and pepper. Scatter the sliced mozzarella, basil and halved tomatoes. (It should not be completely covered in cheese.)
Place back on the grill (grilled side up) and cook the other side for 2-3 minutes. Turn the heat completely off and slide the pizza to the side of the grill that was not lit. Cover and allow the cheese to melt a few more minutes. Remove from the grill, sprinkle with parmesan cheese and allow 5-10 minutes to cool before cutting into pieces.