Cooking with Vodka

Galina's Vodka Tiramisu

The phrase tirami su literally means "pick me up" or "pull me up", which has never been more true than in this vodka version of the classic Italian desert.  No major holiday is complete at our house without Galina’s Vodka Tiramisu.  And if you are one of Galina’s favorite people, you may find a dish of her sweet, creamy, vodka coffee creation delivered to your door on your birthday or other special occasion.

 

Flame On (how to flambé with vodka)

Last week I introduced the vodka-loving world to my Apple Vodka Omelet Flambé.  I immediately got lots of questions about how to properly and safely ignite vodka in foods.  So here are a few vodka flambé tips and hints I’ve picked up over the years.

Use a pan with rounded, deep sides (to avoid the chance of it igniting prematurely from the burner) and a long handle.

Cold vodka will not ignite.  Vodka must be warmed to about 54 degrees Celsius (about 130 degrees Fahrenheit), yet still remain well under the boiling point (boiling will burn off the alcohol in the vodka and it will not flame).  You can do this in the pan, or the vodka can be warmed in a microwave until it is just warm to the touch.   The food to be flamed must also be warm, as cold foods may cool down the warm vodka to a point where it will not light.

Siberian Ice Squares

This is sort of a White Russian on a stick (ouch).  Maybe I should call them ‘Russicles?’ Anyway they're just the thing for a hot summer day.

225ml (8fl oz) vanilla ice cream

4 tablespoons vodka

4 tablespoons fresh espresso, cooled

chilled Espresso Vodka (p.145, The Vodka Cookbook) or coffee brandy for drizzling

1. Whizz all ingredients in a blender. 
2. Fill an ice tray with the mixture and freeze at least 24 hours.
3. Add sticks when mixture is slushy, about 1 hour.
4. Carefully remove from ice tray and serve on chilled plates drizzled with cold Espresso Vodka (p.XX).

Makes 4

A Reader Asks How Vodka Affects the Cooking Process

There are numerous ways vodka affects the cooking process.

In some recipes, vodka is used to achieve a chemical reaction in a dish. Vodka added to marinades, for example, can help break down tough fibers and tenderize meats. Vodka added to cheese and cream sauces lowers the boiling point to help prevent curdling. It is also very effectively used to deglaze pans during the cooking process in order to dissolve and impart alcohol-soluble flavor compounds to foods or sauces. And sometimes vodka may be added to provide a last minute burst of flavor, to complete the cooking process, or to enhance presentation – as in a flambé.

Thanks for the question.