Cooking with vodka
Can anybody suggest some recipes that call for vodka? We've had a few parties lately and since people know my husband enjoys martini's, we have more than enough bottles now! I figured I would try to use some up by cooking with it. We have both regular as well as a few different flavored ones...
With plain or with Pepper vodka you could make a pasta sauce (tomato, cream, vodka)... I'm sure you could just google it for great recipes. Maybe if you have vanilla or berry flavored you could flambee some fruit? My Italian grandmother makes these cookies (sounds like "vizgote") that call for a jigger of vodka - she claims it makes them nice a light.
Ditto on the tomato cream vodka sauce, Plenty of recipes out there; I make adding some red pepper flakes for a little kick. Also, try this recipe for a shrimp appetizer. It's really refreshing and very little cooking involved. I got this from epicurious a few years ago and have made it several times. Great flavor: note: do not fully cook the shrimp; just barely cook them till they start to turn pink. Also, do not over-marinate, or they will get tough.
citrus marinated shrimp cocktail
Bon Appétit | April 2000
recipe reviews (32) my notes "I'm originally from Ecuador, and I'll never forget the wonderful food there," Maria Budde of Orange, California. "I enjoy re-creating dishes from my home country, and this flavorful starter is typical of my native cuisine. It's simple to make and delicious."
Servings: Makes 6 Appetizer Servings.
ingredients1 cup orange juice
1 cup fresh lemon juice
3/4 cup ketchup
1/3 cup vodka
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 1/2 pounds cooked peeled large shrimp
1 small red onion, thinly sliced (about 1 3/4 cups)
1 cup finely chopped fresh cilantro preparationCombine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving.
Makes 6 Appetizer Servings.
This isn't really cooking with vodka, but you can infuse it with raspberries, let sit for a couple of weeks and pour over premium vanilla ice cream. My mother used to make a cherry flavored vokda mix but it's no longer fresh cherry season.
I love making vodka sauce, but too rich to make all the time. I have started adding a splash to my regular sauce, I read here there is some kind of chemical reaction that sweetens the taste and I think it might be true. The flavored ones might be interesting, I would try them in sauce too, it's not all that much. But hopefully you have gotten rid of the vodka in the two years since you posted this? Otherwise, if unopened, Christmas is coming.......
Does anybody know if calorie count is affected in vodka when it's used for cooking?
I just found out about this Voli brand vodka that is supposed to have nearly 40% less calories than other vodkas at sam's club the other day. I've been drinking it with my cocktails, but I was wondering if it would affect calorie counts in dishes cooked with it? Could be really useful for health nuts and calories counters like me.
I thought it evaporates basically. But vodka is only 60 or 70 calories an ounce anyway, so whatever else you're cooking probably has more calories per ounce than that.
When I see 40% less calories, I'm thinking you're paying for 40% added water. Just guessing, but that's what Trop 50 is all about from what I hear. You could just add a few extra ice cubes to your drinks instead, and get 40% more vodka for your money. If I'm wrong I 'd be curious to know.