Cooking with Vodka

How to Freeze a Vodka Bottle in a Solid Block of Ice

I have been thinking about writing up a description of how to freeze a bottle of vodka in ice for sometime now.  I used to keep a bottle prepared like this in my freezer...always ready for an instant vodka party. Thankfully, the good folks over at WikiHow have taken the bottle by the neck and done it in style. So all I have to do is point you at: http://www.wikihow.com/Embed-a-Bottle-of-Vodka-in-Solid-Ice

Obscure Vodka Fact #13

By the end of the 19th century, many Russians were producing their own cheap homemade vodkas.  This resulted in an epidemic of drunkenness throughout Russia and led to state control of the production and sale of vodka by 1894.  (Because if there was going to be an epidemic of drunkenness, it ought to be taxed.)

Obscure Vodka Fact #12

It was only at the end of the 19th century, with all Russian distilleries adopting a common production technique and quality standard, that the name ‘vodka’ was officially and formally recognized (not that it was easy to recognize much of anything with all that vodka around...).  

Vodka Chocolate Sauce (over cashew-coated ice cream balls)

Here's a recipe that's simple and sweet...just like me.  

The fastest way to turn an ordinary dessert into a vodka treat is to add this Vodka Chocolate Sauce.  In this recipe, I use vodka to temper the sweetness of the sauce. I usually drizzle it over balls of vanilla ice cream rolled in crushed cashews as described below.  But you can pour it over anything...or anyone.

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.

Apple Vodka Omelet Flambé

Anyone who has read The Vodka Cookbook or has ever seen my vodka cooking demonstrations, knows I often set things on fire – usually on purpose.  Of course you must take extra precautions when you decide to flambé a dish at home, being careful to remove flammable objects…like small pets and hairy relatives (don’t ask), to a safe distance.  But flaming a dish is really easy and is sure to get lots of “oohs” and “ahhs” from your significant others – raising your stature in the kitchen to new heights.  And don’t we all enjoy getting our stature raised?   Anyway…apple pie meets omelet in this sweet & fluffy egg dish. 

Spiked Cherry Tomatoes

Pop one of these babies in your mouth for a wild burst of flavor (and isn’t that why we’re all here?).  These are great on their own or as a garnish to a Vodka Martini or Bloody Mary.  I use them with my Bloody Natasha recipe (The Vodka Cookbook, p.151).

Russian Vodka Shot Tricks

I've been known to throw back a shot or two of vodka. But the comrades in this clip can throw then back, front...even through a car window. Kid's don't try this at home.

Obscure Vodka Fact #11

In 1894, the Russian chemist D.M. Mendeleev, after conducting a year and a half of research (that’s over 547 hangovers), discovered the ideal recipe for Russian vodka.  His formula was immediately recognized as superior by distilleries across Europe and is still used today.  

Obscure Vodka Fact #10

Russian soldiers involved in the Napoleonic Wars helped spread  the awareness of vodka (amongst other things) to many parts of Europe throughout the 19th century.  The increase in popularity led to escalating demand and, as a result, lower grade products were produced – based largely on distilled potato mash.