Cooking with Vodka

Vodka Grilled Corn

Armed with fresh corn from the farmer's market and this recipe you will become king or queen of the grill.  Twenty minutes in the oven will also do the trick. But "King of the Oven" doesn't sound quite as cool.

Totally Baked Beans

Some of you may know that I'm originally from Beantown, a nickname Boston has held since the eighteenth century when Puritan colonists adapted a Native American recipe of slowly cooking beans inside deerskins with maple sugar and bear fat.  This evolved into the recipe of baked beans with salt pork and molasses that came to be known as Boston Baked Beans.  Now imagine if those Native Americans had vodka...

Vodka, Broccoli & Cheddar Soup

  

I know not everyone loves broccoli as much as I do.  But give this hearty soup a try one cold evening with a crusty loaf of bread and these much maligned little cancer-fighting buds might surprise you.  Of course, a little vodka makes everything (and everyone) more attractive.

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.

Egg & Jalapeño Roll-Ups

Quick to make, quicker to eat. These also make for great spicy late night nosh.

4 Moscow Fry Bread (The Vodka Cookbook, p.128) or flour tortillas
4 teaspoons KGB Sauce (The Vodka Cookbook, p.124), or hot red pepper sauce
4 eggs
4 tablespoons vodka
Salt & freshly ground black pepper to taste
110g (4oz) cheddar cheese, shredded
110g (4oz) jalapeño peppers, chopped
10g (.5oz) tablespoon fresh basil, chopped

1. Place a circle of Moscow Fry Bread on each plate and spread 1 teaspoon of KGB Sauce on each.
2. Whisk eggs with vodka, salt & pepper to taste.
3. Add egg mixture to buttered sauté pan over a moderate heat. Continue to whisk until firm.
4. Distribute egg mixture to each circle, top with cheese, chopped Jalapeño peppers and basil and serve.

Makes 4

Spiked Cherry Tomatoes

Pop one of these babies in your mouth for a burst of flavour (and isn’t that why we’re all here?). These are great as is, as a garnish to a bloody mary (or Bloody Natasha from The Vodka Cookbook), or added to your favourite vodka martini.

Fettucine and Asparagus with Lemon Vodka Sauce

I've paired vodka with lemon for many of the recipes in The Vodka Cookbook. And for good reason. Vodka seems to bring out the best in citrus. In this creation, lemon melds with vodka to create a light pasta and asparagus dish.

Pineapple Vodka (from The Vodka Cookbook by John Rose)

Pineapple Vodka was among my Mom’s favourite drinks. We used to frequent a well-known Boston eatery where they would keep an enormous glass vat on the bar filled with pineapple and Russian vodka. They would simply strain the pineapple vodka over ice into a martini glass with a pineapple wedge as a garnish. Cheers Mom.