Cooking with Vodka

Obscure Vodka Fact #7

By the middle of the 17th century, the production of grain spirits in Russia became the prerogative of the nobility.  Every nobleman produced his own brand of vodka.  As a result, a great variety of Russian vodkas appeared by the 18th century.  (And a great many Russian noblemen began waking up on the floor.)

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.

Obscure Vodka Fact #6

Charka: an old Russian measure of liquids used for vodka retail sales beginning from the 16th century. A charka contained a single serving of vodka -- which initially contained 150 grams (about 5 ounces) of 40 proof vodka. In the 19th century, when vodka reached strengths of 80 to 90 Proof, a smaller serving of 70 grams (about 2.25 ounces), approximately half a charka, was approved.

Vodka Creamsicle

This drink tastes like the vanilla ice cream wrapped in orange sherbet treats I had when I was a kid. But this has a kick instead of a stick.

3 ounces orange juice
3 ounces Orange Peel Vodka (The Vodka Cookbook, p. 142 or orange-infused vodka)
1/2 ounce heavy cream

1. Combine all ingredients in a cocktail shaker with ice and shake vigorously for 30 seconds and strain into chilled martini glasses.
2. Garnish with orange wedges and serve.

Makes 2

(by John Rose, author of The Vodka Cookbook)

Happy Birthday Dad!

My Dad celebrates another birthday today. Since we share the same name he tells me he keeps a copy of The Vodka Cookbook lying around to impress the ladies. I'm not sure if it's working. But its ok by me. Happy birthday Dad - with love, John

Obscure Vodka Fact #5

The first recorded exports of Russian vodka were to Sweden in 1505.

DAS COOKBOOK

Once the Vodka Cookbook crosses the German border, guess what? It transforms itself into: Das Wodka Kochbuch. That's right! A German edition of The Vodka Cookbook is now available and I'm looking forward to hearing from German Vodka lovers about their favorite recipes and experiences.

SOMEONE’S IN THE KITCHEN WITH VODKA

I know, I know. I'm a bad boy for not keeping up with this blog. But so much vodka...so little time. Actually, I've had a lot on these past few months. But I will try harder to press on with more vodka recipes and more news about The Vodka Cookbook. Speaking of press, check out this review by Henley Vazquez in Stuff@Night back in my home town, Boston. Click here.

Fermented Fruit

Your average fruit cocktail is a bit of a let-down. Sure it has fruit. But where's the cocktail? I fixed that.

The Vodka Cookbook Wins GOURMAND WORLD COOKBOOK AWARD

My publisher tells me that The Vodka Cookbook just won the Best Book on Cooking with Spirits in the 'English language - UK' category of the Gourmand World Cookbook Awards. Now I don't know how many books came out this past year on the subject of cooking with spirits in the UK. But I suspect it was not a very crowded field. Nonetheless, I would like to thank Edouard Cointreau and the good people at Gourmand and congratulate them for their excellent choice.