Tag: Homemade

Beverages

Homemade Peach Infused Vodka

cathysmahaLeave a comment

Palisade Peaches are a Colorado gem! Last year I decided to try Peach Infused Vodka and it is delicious. Next time I would add even more peaches. I’ve made cocktails using lemonade, ginger beer and lime, and tonic water and lime. My favorite, bar none, is with lemonade! It’s a light refreshing peach lemonade.

Homemade Peach Vodka

INGREDIENTS:
  • 2 fresh peaches
  • 3 cups good-quality vodka
DIRECTIONS:
  1. Wash the peaches thoroughly and pat dry with a clean cloth or paper towel.
  2. Remove the pits and slice the peaches into small chunks, allowing the fruit to easily release its flavors into the vodka.
  3. In a large glass jar, combine the chopped peaches with the vodka. Make sure the fruit is fully submerged in the liquid.
  4. Seal the jar tightly and give it a gentle shake to mix the ingredients.
  5. Store the jar in a cool, dark place for at least 4-7 days, shaking gently once a day to encourage the infusion process.
  6. As soon as the desired flavor is achieved, strain the infused vodka through a fine mesh sieve, removing the fruit solids. Note: I strained the vodka through a fine cotton cloth. Store the peach vodka in a clean bottle or jar. (Fork-Lore Note: I chose to refrigerate the vodka after straining to assure preservation).

Inspired by mixerupper.com

Appetizers · Breads · New Favorite

Focaccia with Carmelized Onions, Pear and Blue Cheese

cathysmahaLeave a comment

Pears have been plentiful this year and I had to find a savory recipe to use extra pears when I discovered this fantastic recipe.  The focaccia recipe itself is wonderful and worthy of a totally different set of toppings; however, it’s hard to beat pears and blue cheese.

This is a recipe I’ll make over and over and over…

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FOCACCIA WITH CARMELIZED ONIONS, PEAR AND BLUE CHEESE

1 cup warm water
1 package active dry yeast
1/2 teaspoon honey
2 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 large onion, thinly sliced
1 teaspoon light brown sugar
1 large Bosc pear, cored and sliced
1/2 cup crumbled blue cheese (I used Gorgonzola)

  • In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth.
  • Transfer to an oiled bowl, cover with plastic and let stand for 1 hour. Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes. 
  • Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes. 

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  • Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.

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Recipe from FoodandWine.com