Pink Peppercorns

January Fortifications with Spicy and Aromatic DIY Infused Vodkas

~ Teresa Blackburn ~ 10 Comments

I know, I know…it’s now January and “we” are supposed to show a bit of restraint. All those resolutions and all. Well it’s cold outside and the sun has not been seen here in Nashville much lately. It’s damp and dark. We need fortification!

Personally I like dark, Winter days. I call this time “hibernation with intent”. I enjoy puttering about and making stuff, such as  these incredible infused vodkas. “Blackberry-Thyme” and “Rose Petal and Pink Peppercorn”. One more full-bodied and hearty, the other more delicate and subtle. Both easy to make and very fortifying indeed.

Delicate rose petals and spicy pink peppercorns….vodka.

Juicy blackberries and herbal-scented thyme….and vodka.

Put jars in cool dark place such as closet. Shake every now and then. If you start the process on a Friday your flavored vodkas will be ready to decant for happy hour the next Friday.

Chilled, like the weather, until icy cold.

Stay cozy, Prost….Cheers…..Saluti….Skal.

DIY Boozy January

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Ingredients:

  • 4 cups vodka
  • 1 cup fresh blackberries
  • 1 small bunch fresh thyme leaves
  • 1/2 cup dried rose petals (food grade)
  • 1/4 cup whole pink peppercorns

 

Directions:

  1. Pour 2 cups of vodka into 2 clean glass jars.
  2. Add to one jar the blackberries and thyme leaves. Push down into the vodka. Cover with tight-fitting lid.
  3. To second jar add rose petals and pink peppercorns. Stir. Cover with tight-fitting lid.
  4. Put both jars in a cool, dark cabinet or closet for 5 days. Shake each jar once a day.
  5. Decant each flavor of vodka by pouring through a fine mesh strainer into a measure cup. Then pour each one into glass bottles with tight-fitting lids. Stick in the freezer for a few hours. A shot will warm you up! I promise.  You can also use to make your favorite vodka cocktails.  How about as a gift? So many options.

Teresa Blackburn.     http://www.teresablackburnfoodstyling.com

Leftover Cranberry Sauce and Pink Peppercorn Cheater Ice Cream – E.A.T. # 35

~ Teresa Blackburn ~ 8 Comments

I hope you have had a good and peaceful holiday. I hope you enjoyed doing whatever you did to celebrate. Maybe the festivities are still going on? It’s pretty quiet here at Food on Fifth this late Christmas Day afternoon. We have had our family dinner party and are going to enjoy some leftovers for dinner. Leftovers…I hate to toss food out so I am forever turning one thing into another. Such is this little recipe for turning that leftover cranberry sauce, whether homemade or store-bought, into one yummy ice cream. It’s got the sweet, the tart and the spicy in every bite.

 3 ingredients. 15 minutes active time. A bit of stirring and swirling and sprinkling. It really is as easy as this.

Soften good quality store-bought ice cream. Add in whole cranberry sauce and pink peppercorns. Swirl around. Cover and refreeze. Scoop. Eat.

The creamy sweetness of the ice cream along with the tart cranberry sauce and spicy pink peppercorn bits are a pretty dreamy Holiday dessert. Maybe for that New Years Eve celebration?

Leftover Cranberry Sauce and Pink Peppercorn Cheater Ice Cream

Ingredients:

  • 1 quart of good quality vanilla ice cream or gelato softened to where it will swirl
  • 1/2 cup leftover whole cranberry sauce, homemade or store-bought
  • 1 teaspoon pink peppercorns

Directions:

  1. Scrape softened ice cream into a metal loaf pan.
  2. Top with cranberry sauce and pink peppercorns.
  3. Using a knife, swirl the cranberry sauce and peppercorns into the softened ice cream. Smooth out the top. Cover with a plastic wrap directly on top of the ice cream mixture then cover pan with aluminum foil.
  4. Place in the freezer for a few hours or overnight. Scoop and enjoy. Top with additional peppercorn if you like. Sweet,  Tart,  Spicy!

Teresa Blackburn. http://www.teresablackburnfoodstyling.com