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Cooking with Vodka

Ah, the joy of cooking...with vodka. Yes...vodka. We could be biased, it’s true. We do work, breath, sleep and drink vodka. There’s no doubt that a few of us (we won’t name names) would bathe in vodka were that an option. It was only a matter of time before we would discover all of the wonderful ways to have our vodka and eat it too.

When embarking upon a culinary adventure, New Deal Vodka is a surprisingly versatile travel partner. It’s an excellent way to brine chicken or marinate a steak, lends character to homemade condiments, and blends beautifully with fruit and chocolate to create desserts that are other wordly. It also adds a discernible degree or two of joy to every dish it makes an appearance in, because, after all -  it is vodka.

Here are a few of our favorite recipes that call for that special vodka goodness.

Appetizers & Snacks

• Spirited Cherry Tomatoes

These tasty little red jewels are lovely to look at and pack just the right amount of boozy cheer. Colorful and light, they provide a needed contrast to rich holiday foods.

• 3 pints Firm, small red and yellow cherry or grape tomatoes
• ½ cup New Deal Vodka
• 3 T White Wine Vinegar
• 1 T Superfine granulated sugar
• 1 tsp Finely grated fresh lemon zest
• 1 ½ T Coarsely ground black pepper
• 1 ½ T Finishing salt, such as Fleur de Sel

• Cut a small X in skin of blossom end of each tomato.
• Blanch tomatoes, 5 at a time, in a saucepan of boiling water 3 seconds and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
• Drain and peel, transferring to a large shallow dish.
• Stir together New Deal Vodka, vinegar, sugar, and zest until sugar is dissolved, then pour over tomatoes, gently tossing to coat.
• Marinate, covered and chilled, at least 30 minutes and up to 1 hour.
• Stir together salt and pepper and serve with tomatoes for dipping.

• Blue Cheese Vodka Balls

These tasty little mouthfuls feature Hot Monkey Chili Pepper vodka, so let it be duly noted that we exercised considerable restraint in not referring to them as 'monkey balls'. Vary this recipe to your taste with different herbs, nuts and soft cheeses.

• 1/2 Cup Blue cheese (Rogue Creamery makes fabulous blue cheese)
• 1/2 Cup Cream cheese
• 1 T Hot Monkey Pepper-Flavored Vodka
• 1 T Fresh parsley, chopped finely
• 1/2 Cup Walnuts, toasted then crushed

• Cream together the blue cheese, cream cheese, Hot Monkey and parsley until smooth. Cover and set mixture in refrigerator.
• Shape into small balls, and then roll in the crushed walnuts.

• Oyster Shooters Done Right

Served right in the half-shell with a squeeze of fresh lemon juice. Guaranteed to be a big summer hit with the crowd at the beach house, or even just that group of guys who hang out on the fire escape of the old bricker off SE 50th and Division.

• 1-2 T Hot Monkey Pepper-Flavored Vodka
• 1 Willapa Bay Oyster on the half-shell
• 1 dollop spicy cocktail sauce
• 1 squeeze fresh lemon juice directly from a lemon wedge

• Spoon Hot Monkey Vodka over oyster, amount according to size of oyster.
• Squeeze lemon juice over the top of the monkied oyster.
• Top with a respectable dollop of cocktail sauce.
• Down the hatch and repeat with 2nd oyster.

• Monkey Wings

Very tasty and simple to make, these wings will be a sure-fire hit....with an emphasis on the fire. Makes 24.

• 12 Chicken wings, halved at the joint, rinsed, tips removed
• 1/2 Cup Onion, finely chopped
• 4 T Hot Monkey Pepper-flavored Vodka
• 4 T Orange marmalade
• 1 T Tobasco sauce
• 1 T Worcestershire sauce
• 2 T Fresh-squeezed lemon juice
• 1 T Garlic, minced
• 1 T Red wine vinegar
• 1/4 T Dijon mustard
• 1 t Salt
• 1/2 t Freshly ground black pepper

• Place wings in large resealable plastic bag (or plastic container).
• Add the remaining ingredients, seal the bag and shake to coat the wings.
• Refrigerate for at least 6 hours and up to 24 hours, turning bag occasionally.
• Preheat oven to 375º F.
• Drain chicken wings, reserving the marinade.
• Place wings on a broiler pan and bake for 40-60 minutes, brushing occasionally with the marinade.
• Stop adding marinade at least 5 minutes before removing from the oven.
• If you plan to serve the remaining marinade as a dipping sauce, that's fine, but please bring it to a boil in a small saucepan over high heat for several minutes. (Cooked chicken = good, raw chicken = unforgettably bad next few days for you and your friends.)

• Polo Picnic Vegetables in New Deal Vodka Marinade

We adapted this from a recipe printed in the New York Times back in 1987. It was part of a feature about what to eat at a polo picnic. Ostensibly polo picnics were just the rage in 1987. At any rate, this colorful medley is full of flavor, and works just fine whether you are at a polo picnic, or just wish you were. Serves 8 people and 2 ponies.

• 1/4 Cup fresh dill, rinsed & chopped
• 1/4 Cup Italian parsley, rinsed and chopped
• 1 t Celery seeds
• 1/4 Cup New Deal Vodka
• 2 T Lemon juice
• 5 Carrots, peeled & julienned, 2 inches long
• 1/2 lb Green beans, washed & chilled
• 1 Bunch Scallions, white part only, washed & julienned, 2 inches long
• 2 Medium-sized yellow peppers, seeded & julienned, 2 inches long
• 2 Medium-sized red peppers, seeded & julienned, 2 inches long
• 1 Qt Cherry tomatoes, washed

• Combine all ingredients in a large bowl and mix well.
• Cover and refrigerate for half an hour.
• Pour off any liquid and transfer vegetables to a clean bowl.
• Cover and refrigerate until ready to use.

• Hot Monkey-Glazed Fennel Almonds

These spicy-sweet almonds are a popular holiday gift, and make an irresistible cocktail party snack. Prepare them up to a week in advance, stored in an airtight container.

• Nonstick vegetable oil spray
• 3 T Sugar
• 2 t Fennel seeds
• 1/2 t Crushed red pepper seeds
• 1/2 to 1 t Hot Monkey Pepper-Flavored Vodka
• 1 t Salt
• 1 Cup Whole, raw almonds
• 1 T Water

• Line heavy baking sheet with foil and spray with nonstick spray. Heat oven to 325°F.
• Combine sugar, fennel seeds, crushed red pepper seeds, and salt in medium bowl. Mix well.
• Add almonds, Hot Monkey Vodka, and water. Stir well.
• Spread on prepared baking sheet in even layer.
• Bake for about 22 minutes—until almonds are deep brown—stirring every 5 minutes.
• Remove from oven and place on trivet. Separate almonds with a fork. Cool completely on sheet.
• Serve once cooled, or store in airtight container.

Main Dishes

• Grilled Lemongrass Ginger Chicken

Here it is: the final days of a perfect summer. The last few summer evenings need to be savored, for soon we will encounter 7 months of what I like to refer to as the ‘big wet:’ 7 months of gray skies, general dampness, and frizzy hair. We’ve got to grasp at summer’s last pleasures while we can. Outdoor grilling should be the norm right now. And by outdoor grilling, I don’t mean a damn package of hot dogs from Costco. We’ve got to do it up. We’ve got to do it up big, people. This dish will do the trick. Be sure to use one or both of the LOFT Organic Liqueurs called for. The spirits in this recipe will do things to the chicken that you never thought possible.

• 3 Medium shallots, roughly chopped
• 2 Stalks Fresh lemongrass (tough outer leaves removed)
• 1 piece Fresh ginger (about 1 1/2 inches), peeled
• 2 Cups All-purpose flour
• ¼ Cup LOFT Spicy Ginger Cello/li>
• ¼ Cup LOFT Lemongrass Cello
• 3 T New Deal Vodka
• ¼ Cup + 5 t Canola oil, divided
• 3 T Tamari
• ¼ Cup Fresh lime juice
• 2 T Light brown sugar
• 1½ t Sea salt, plus more to taste
• 1 t Freshly ground black pepper
• 1 t Ground coriander
• 1 Bunch Green onions, sliced on the diagonal
• 4 Boneless, skinless organic chicken breasts (about 5 ounces each)

• Make the Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, LOFT Lemongrass Cello, LOFT Spicy Ginger Cello, New Deal Vodka, sugar, sea salt, pepper, and coriander in a blender until smooth.
• Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours.
• Heat charcoal grill or skillet over high heat. Brush surface with oil, and cook chicken, turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes; garnish with sliced green onions.

• Oysters on the Grill

There's no vodka in here to speak of, but we had to include this as a great accompaniment to our Bloody Mary Flight.

• 1 Stick unsalted butter
• 1 T Fresh basil, chopped
• 1 T Fresh tarragon, chopped
• 1 T Fresh thyme, chopped
• 1 T Freshly squeezed lemon juice
• 1 t Lemon zest
• 36 Fresh large oysters, in the shell, scrubbed
• 2 Cloves garlic, minced
• Salt to taste

• Prepare a medium hot fire.
• Melt butter in saucepan. Stir in herbs, garlic, juice, zest and salt to taste. Set aside.
• Inspect oysters to make sure they are all tightly closed. Discard any that are not.
• Remove the pan from heat and carefully add New Deal vodka, scraping up any browned bits from the bottom of the pan. Return pan to medium heat, and allow vodka to reduce until it is halved in volume.
• Place oysters directly onto grill and cook until they open slightly, about 4 to 6 minutes. Using an oven mitt to protect your hands, remove the top shells. Discard any oysters that refuse to open.
• Drizzle a little herb butter into each oyster and enjoy.

• Victory Garden Linguine

A perfect dish for a lazy summer's lunch. Fresh garden vegetables are given a healthy splash of vodka, then tossed with hot linguine and soft, melty cheese. Victory, indeed. Serves 4.

• 1 lb tomatoes, peeled and sliced
• 1 bunch scallions, trimmed and chopped
• 2-3 T fresh basil leaves, cut into strips
• ½ lb fresh mozzarella or Brie, cubed
• 1 lb Linguine
• 2 T Olive oil
• 1 Shot New Deal Vodka
• Salt & freshly ground black pepper

• Put the tomatoes, scallions, garlic, basil and cheese into a large serving bowl, and season with salt and pepper to taste.
• Pour shot of New Deal Vodka over mixture and mix lightly. Set aside.
• Cook linguine until al dente. Drain immediately, then return to still-warm pan with the olive oil, salt and pepper.
• Mix well, then add linguine to the vegetables in the bowl, tossing gently to mix. Serve immediately.

• Seared Scallops with Lemon & Vodka

Our thanks to Aida Mollenkamp for inspiring this simple but impressive dish that's perfect as is, or very nice over pasta. Makes 4 servings as a starter and 2 as a main dish.

• 1 lb Fresh scallops
• 1 T plus 1 t Olive oil
• 2/3 Cup New Deal vodka
• 2 T Heavy cream
• 1 T Freshly squeezed lemon juice
• 1 t Finely grated lemon zest
• 2 T Fresh tarragon leaves, minced
• Salt and Pepper, To Taste

• Pat scallops dry with paper towels, rub with 1 teaspoon of the olive oil, and season with salt and pepper.
• Heat remaining 1 tablespoon oil in a large frying pan over high heat.
• When oil shimmers, add scallops, and cook on each side until golden brown, about 4 minutes total. Transfer to a plate and reserve.
• Remove the pan from heat and carefully add New Deal vodka, scraping up any browned bits from the bottom of the pan. Return pan to medium heat, and allow vodka to reduce until it is halved in volume.
• Lower heat to medium-low and add heavy cream, lemon juice and lemon zest; stir to combine.
• Return scallops and any accumulated juices to the pan and cook until just heated through.
• Stir in tarragon, and serve with bread as a starter, or pasta as a main course.

• New Deal Vodka Cream Pasta

Even better the next day.

• 1 T Olive oil
• 1 T Butter
• 2 Cloves Garlic, minced
• 2 Shallots, minced
• 1 Cup New Deal Vodka
• 1 Cup Chicken Stock
• 1 Can Crushed tomatoes (32 oz)
• 20 Basil leaves
• 1/2 Cup Heavy cream
• Salt and Pepper, To Taste

• Heat large skillet over moderate heat.
• Add oil, butter, garlic and shallots. Sauté 3 to 5 minutes.
• Add vodka and reduce by half (about 2-3 minutes).
• Add chicken sauce and tomatoes. Bring to a boil and reduce heat to simmer. Simmer 8-10 minutes.
• Stir cream into sauce and return to simmering for 1-2 minutes.
• Remove from heat and toss with hot pasta and basil leaves.

• Chili-Rubbed Beef Roast

Chili, cinnamon and cocoa double as a marinade and rub for a beef roast that is sublimely juicy and flavorful. Select the freshest spices available, and don't be afraid to take your time on the roast.... let it sit for a bit in its rub before cooking, allow it cook slowly, and finally, give it a chance to rest after removing from the oven. Roasted sweet potatoes make a delicious accompaniment for the chilly evenings of early spring. Serves 6 to 8.

• 1 Beef round (sirloin) tip roast, 3-4lbs.
• 2 T Ground chili powder
• 1 T Minced garlic
• 2 t Unsweetened cocoa powder
• 1 t Ground cinnamon
• 1 T Hot Monkey Chili Pepper Vodka
• 1 T Olive oil
• 2 1/2 lbs Sweet potatoes, peeled, cut into 1-inch pieces
• Salt and pepper, to taste
• Heat oven to 325º F.
• Combine dry ingredients in a small bowl, and add oil and vodka to make a paste. Reserve 2 tablespoons for potatoes.
• Press remaining rub mixture evenly onto beef roast. Allow to sit, covered with plastic wrap or foil in the refrigerator for 1-3 hours.
• Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
• Roast in 325º F oven 1 3/4 to 2 hours for medium-rare, 2 1/4 to 2 1/2 hours for medium.
• One hour into cooking, combine reserved rub with sweet potatoes and toss to coast evenly. Place potatoes on a lightly greased baking sheet and place in oven. Roast for 1 hour before removing.
• When the roast is finished, transfer to a carving board, tent loosely with aluminum foil, and allow to rest for 10-15 minutes.
• Carve roast beef into thin slices; serve with potatoes.
• Sprinkle with sea salt, to taste.
• Spaghetti Alla Puttanesca Con Spiritu

This dish was inspired by a recipe shared by Darryl Joannides, owner of Cork Wine Shop, in the April/May 2009 issue of Mix Magazine. Chili pepper vodka accompanies red wine in a complex reduction that adds depth and body, not to mention a perfect degree of heat to this flavorful sauce. You can visit Darryl and his wife Sarah at their wonderful shop at 2901 NE Alberta Street in Portland.

• For Basic Tomato Sauce:
• 2 T Garlic, finely minced
• 1/2 Cup Olive Oil
• 1 28-oz can Italian whole plum tomatoes with juices
• 1 t Sea Salt or Kosher Salt
• 1/4 t Black Pepper
• 1/4 t Dried Oregano
• 1 Splash Hot Monkey Chili Pepper Vodka
• For Puttanesca:
• 4 Oil-packed Anchovy Fillets, drained
• 2 Cloves Garlic, finely minced
• 4 Roma Tomatoes, diced small
• 1/2 Cup Kalamata Olives, pitted and coarsely chopped
• 2 T Capers, rinsed and drained
• 2 Dashes Black Pepper, freshly ground
• 1/4 Cup Dry White Wine
• 1/4 Cup Hot Monkey Chili Pepper Vodka
• 2 1/2 Cups Basic Tomato Sauce
• 1 lb Spaghetti
• 1/4 Cup Parmigiano-Reggiano, freshly grated
• 3 T Italian(flat-leaf) Parsley, chopped
• For Basic Tomato Sauce:
• In a large saute pan, saute the garlic in the olive oil over medium heat.
• Add the canned tomatoes and their juices, using a spoon to break up the tomatoes.
• Add the salt, pepper, oregano and Hot Monkey, and stir to combine.
• Turn heat to low and allow to simmer for 1-2 hours, stirring and scraping thee bottom of the pan occasionally, until reduced to a thick, flavorful sauce (you will have about 2 1/2 cups).
• For Puttanesca:
• In a medium saute pan over medium-high heat, heat the olive oil and add the anchovies.
• Cook, stirring, until dissolved, then add the garlic and saute.
• When the garlic begins to brown, quickly add thee diced tomatoes, olives, capers, and black pepper to taste. Stir to combine.
• Add the white wine and Hot Monkey and simmer until the tomatoes begin to soften, 4 to 5 minutes.
• Stir in the basic tomato sauce and cook over medium-low heat for 10 to 15 minutes.
• While the sauce is cooking, cook the spaghetti in salted water according to package directions. Do not overcook.
• Drain the pasta and put into a large bowl.
• Pour the Puttanesca over the top and and toss to combine.
• Top with freshly grated parmigiano and chopped Italian parsley.
• New Deal Vodka Brine for Chicken or Turkey

I think by now we all know that brining is a good thing. There's nothing like a lengthy dunk into a solution of water, salt and spices to add flavor and moistness to poultry prior to roasting. What you may not realize is that the benefits of brining are intensified when you add vodka to the mix. The end result is a bird that's moist and well-seasoned...the kind that will allow you to gloat and lord over people. Not that you would. Keep in mind that brining is a do-ahead venture. You'll want to submerge the bird for at least 6-8 hours if fresh, and longer if frozen. In addition, you'll want to let it dry in the refrigerator overnight after its been brined. This is key, because the drier the skin, the better it will crisp while cooking.

• 1-2 gallons Ice-cold water (or enough to cover bird)
• 1 Cup New Deal Vodka
• 1 lb Coarse salt (kosher is recommended)
• Plenty of ice (ice packs work well)
• 1 Cup Granulated sugar
• 1 ½ T Whole black peppercorns
• 1 T Dried thyme
• 1 T Dried oregano
• 3 Bay leaves
• Various sprigs of fresh herbs: thyme, oregano, rosemary, etc., to taste
• Mix all ingredients in a large bucket or a cooler until salt and sugar are dissolved.
• Put container in the refrigerator or someplace very cold. Add ice packs as necessary to keep contents at or below 40 degrees Fahrenheit during the entire process.
• Wash bird inside and out and remove neck and giblets, and all of that other stuff.
• Immerse bird, breast-side down in the brine and soak for 6-8 hours, weighing it down with a heavy object (like a plastic container filled with water) to keep it completely immersed. Replace ice packs, if necessary, to maintain temperature.
• Remove bird from the brine and rinse inside and out under cold running water. Pat dry inside and out with paper towels and place in a shallow pan in the refrigerator for at least 3 hours or overnight.

Sides & Salads

• Chilies Stuffed with Goat Cheese & Dates in Vodka Sweet Pepper Sauce

This is utter deliciousness incarnate. There is goat cheese. There is bacon *. There is hot and spicy vodka. Say no more. . . Adapted from a recipe in the The Vodka Cookbook.

* our veggie friends can omit the bacon for a stunning starter or light main course.

• 4 Large mild chilies (Anaheim or New Mexican Red)
• 6 Slices Bacon, fried crisp and finely chopped
• 1 Cup Soft goat cheese
• 1/2 Cup Pitted dates, finely chopped
• 1 t Tobasco sauce
• 3 T Extra virgin olive oil
• Mixed greens
• For Vodka Sweet Pepper Sauce:
• 1/2 Cup Sweet red bell pepper, finely chopped
• 2 T Finely chopped onion
• 1 T Fresh ginger, minced
• 3 T Orange juice
• 4 T Hot Monkey Pepper-flavored Vodka
• 1 t Fine orange zest
• Salt, to taste
• Preheat oven to 400º F.
• Make a slit down one side of each pepper (do not slice completely through), leaving stems intact. Carefully remove seeds and ribs using a spoon or paring knife.
• Combine bacon, goat cheese, dates and Tabasco in a medium bowl and mix well. Stuff goat cheese mixture into each pepper.
• Arrange the peppers in a roasting pan, drizzle with 2 T of the olive oil and cover with aluminum foil. Cook until peppers soften, about 30 minutes. Remove the foil the broil until the cheese mixture begins to brown, 3 to 5 minutes.
• While peppers cook, heat remaining oil and cook the sweet pepper, onion and ginger in a medium saucepan over moderate heat until the pepper softens, about 5 minutes.
• Remove from heat and pulse in a blender or food processor with the orange juice, Hot Monkey Vodka and orange zest until creamy. Add salt to taste; it should be slightly bitter.
• To serve, place a bed of mixed greens on a plate, place a stuffed chili in the center and drizzle with Vodka Sweet Pepper Sauce.
• New Deal Vodka Hash

Vodka Hash. That just sounds like something everyone should try at least once, and what better time than the morning after Thanksgiving during a rough economy? This hash is easy to make and is a very tasty way to use up turkey from the previous day's feast. Serve it over crispy toast or biscuits. Serves 4-6. Adapted from a recipe in the The Vodka Cookbook.

• 1 T Extra-virgin olive oil
• 2 ½ oz Bacon, chopped
• 3 Cups Onion, thinly sliced
• 1 ½ oz Celery, finely chopped
• ½ Cup New Deal Vodka
• 1 lb Turkey or chicken, roasted and chopped
• 1 T Hot red pepper sauce (we love Cholula)
• 2 T Butter
• 3 T Flour
• Salt and freshly ground pepper, to taste
• Heat the oil in a medium frying pan over medium heat and cook the bacon for about 2 minutes. Add the onions and celery and cook until soft, about 5 minutes.
• Move bacon, onions and celery to the side of the pan and deglaze pan by adding vodka, and allowing to reduce, while scraping up all browned bits.
• Toss the chicken or turkey with hot sauce in a small bowl, then add to pan. Stir and cook for about 5 minutes and remove from heat.
• Meanwhile, make a roux by melting the butter in a small saucepan over moderate heat, whisking in the flour and cooking until it becomes lightly browned and has a nutty aroma - about 5 minutes. Stir in the cream, salt and pepper to taste.
• Pour the sauce over the chicken or turkey mixture, return pan to the heat and simmer for about 15 minutes.
• Serve over toast or hot biscuits and butter.
• Apple Vodka Sweet Potatoes

Spirited and seasonal, a perfect way to make use of the beautiful produce in abundance at your local farmer's market. Serves 6-8. Adapted from a recipe in the The Vodka Cookbook.

• 3 lbs Sweet potatoes, peeled and chopped
• Salt and freshly ground pepper, to taste
• 2 T Butter
• ½ Cup Onion, finely chopped
• 1 ½ lbs Apples, peeled and finely chopped
• 4 T Brown sugar
• 1 ½ Cups Cooking apples, peeled, cored and finely chopped
• 4 T New Deal Vodka
• Boil the sweet potatoes in a large pot of water with 1 tablespoon of salt until soft, about 8-10 minutes.
• Melt butter in large saute pan over moderate heat until it begins to brown. Add onions and apples and cook until apples are very soft, about 5-7 minutes.
• Add brown sugar and cook until sugar completely dissolves, about 2 minutes.
• Deglaze the pan by adding New Deal Vodka and cook until mixture begins to thicken - about 1 minute. Add the apple mixture to the sweet potatoes. Mix thoroughly, add salt and pepper to taste.
• Baked Vodka Grapefruit

A sophisticated brunch starter or alongside a heaping plate of bacon for a true breakfast of champions.

• 2 Fresh grapefruits, halved
• 1/2 Cup New Deal Vodka
• 4 T Sugar
• Fresh mint, for garnish
• Preheat oven to 300º F.
• Using a paring knife, section the fruit in each grapefruit half and allow a little of the juice to drain. Replace this juice with about 1 T of the New Deal Vodka.
• Sprinkle the sugar over the grapefruit halves and place them into a baking pan.
• Place the pan on the upper rack of the oven and bake until the sugar carmelizes, about 8-10 minutes.
• Serve immediately, garnished with fresh mint.

Desserts

• Sadie's Sugar Cookie Ice Cream Sandwiches

Summer is the perfect time for frozen confections of all kinds, but there is something about ice cream and cookies that rises far, far above typical ice cream truck fare. It's not that we don't enjoy hearing a tinny rendition of 'turkey in the straw' on a loop from time to time, but its such a simple pleasure to make homemade ice cream sandwiches, especially when they boast a nip of spirit. These feature your favorite combinations of sweet, seasonal fruits, locally made spirits and creamy ice cream sandwiched between two freshly baked sugar cookies, recipe care of my late grandma, Sadie.

• For Cookies
• ½ Cup hortening
• ½ t Salt
• ½ t Finely grated lemon zest
• ½ t Freshly grated nutmeg
• 1 Cup Sugar
• 2 Eggs, unbeaten
• 2 cups sifted flour
• 1 t Baking powder
• 1 t Baking soda
• 2 T Milk
• For Filling (you choice):
• Natural, premium ice creams – start with a basic like vanilla, chocolate or strawberry
• Fresh or frozen fruit in season, crushed, sliced or in chunks
• Spirits and liqueurs – New Deal Vodka with any LOFT Cellos: Lavender, Ginger, Lemongrass or Tangerine

• Preheat oven to 375 degrees. Grease or line a few baking sheets.
• Combine first 6 ingredients, and beat until smooth.
• Sift flour, baking powder, and baking soda, and add to shortening mixture. Blend, add milk and mix well.
• Measure out tablespoons of cookie dough and drop onto greased or lined cookie sheets.
• Cover the bottom of a flat bottomed drinking glass with a cotton cloth, and secure cloth with a rubber band or piece of kitchen twine. Dip the bottom of the glass into water, and use it to gently flatten each cookie.
• Sprinkle cookies lightly with sugar and bake 10-12 minutes. Allow cookies to cool for at least 1 hour, then refrigerate.
• Blend desired ice cream, fruit and spirits in medium bowl. Use 1-2 shots of spirit or liqueur per pint of ice cream, to taste. Suggestions: chocolate ice cream with LOFT Lavender Cello and New Deal Vodka, vanilla ice cream with LOFT Spicy Ginger Cello, strawberry ice cream with fresh strawberries and LOFT Tangerine Cello.
• Using a spatula, spread ice cream mixture between two sugar cookies. Wrap each sandwich individually in plastic and place in the freezer to set for at least 15 minutes.
• Consider starting up your own ice cream truck . . . .

• Gingered Zucchini Bread & New Deal Vodka Whipped Cream

This zucchini bread has a gentle ginger bite that is absolutely transcendent when topped with a dollop of our favorite New Deal Vodka Whipped Cream. A terrific use for those enormous ‘baseball bat’ zucchinis so prevalent right about now.

• 2 Cups Sugar
• 1 Cup Vegetable oil
• 3 Eggs
• 2 Cups All-purpose flour
• 1 t Baking Soda
• 1 t Salt
• 1 t Cinnamon
• 1 T Powdered ginger
• 1/4 Cup LOFT Spicy Ginger Cello
• 1-1 1/2 T Fresh ginger, finely grated
• 2 Cups Finely shredded, unpeeled zucchini, packed
• 1 T Vanilla
• 1 Cup Nuts, finely chopped (optional)

• Preheat oven to 350 degrees.
• Use baking spray (and parchment paper, if desired) to prepare at 9x5 loaf pan or a 10-inch tube pan. If you make the 9x5 loaf, you will have a small amount of batter left over: (Make a mini-loaf or a few zucchini muffins.)
• Using an electric mixer, beat the sugar, oil, eggs and vanilla together for a few minutes, until mixture is thick and a slight yellow ribbon falls from beaters.
• In a separate bowl, sift together flour, baking soda, salt, cinnamon and powdered ginger.
• Fold zucchini, fresh ginger and nuts, if using into the sugar-egg mixture. Fold in the flour mixture until thoroughly combined.
• Bake on a center oven rack for about 1 hour, or until knife comes out sticky but mostly dry. Let it cool....I mean it. You’ll be tempted, but wait. Once it cools, bust out the recipe for New Deal Vodka Whipped Cream.

• Spirited Snowcone Trio: Lime, Watermelon, Pineapple

We loved these ices when we saw them on Epicurious.com. Combining simple syrup and fresh fruit purees and juices, they are the perfect medium to showcase the best in seasonal fruits. The flavors are refreshing and the presentation is stunning. They are simple to make, and once you get the knack, you can create unique flavors by infusing the simple syrup with herbs and changing up the fruits and spirits to your liking and what is in season throughout the summer. Add a splash or two of handcrafted spirits and liqueurs, and they become spirited little snowcones: Hot Monkey Pepper-Flavored Vodka over Pineapple Ice, LOFT Lemongrass Cello over Watermelon Ice, New Deal Vodka over Lime Ice, Portland 88 Vodka over any ice at all.

• For Lime Ice:
• 3/4 Cup Sugar
• 2 1/4 Cups Water
• 1/2 Cup Fresh-squeezed lime juice (about 6 limes)
• Finely grated zest of 3 limes

For Watermelon Ice:

1/4 Cup Sugar

2 Cups Water

4 Cups Chopped, seedless watermelon (about 3 lbs whole fruit), rind removed

1 Lime, juice of

For Pineapple Ice:

1/2 Cup Sugar

2 Cups Water

1 Pineapple, peeled, cored, chopped (about 3 cups)

• Prepare 1 batch simple syrup (recipe in our House-made Mixers section)
• For Lime: Pour the simple syrup and lime juice in a 9 by 11-inch nonreactive baking pan and stir in the lime zest.
• For Pineapple: Puree the pineapple chunks in a blender until smooth. Pour the simple syrup and pineapple puree in a 9 by 11-inch nonreactive baking pan and stir well.
• For Watermelon: Puree the watermelon chunks (it is fine if small seeds are still attached) in a blender until smooth. Pour the simple syrup, lime juice, and watermelon puree in a 9 by 11-inch nonreactive baking pan and stir well.
• Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. Allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ices, arranged in frosty mounds in small chilled bowls.
• Top ices with a splash or two of spirit of choice. Suggested: Hot Monkey Pepper-Flavored Vodka over Pineapple Ice, LOFT Lemongrass Cello over Watermelon Ice, New Deal Vodka over Lime Ice, Portland 88 Vodka over any ice at all.

• New Deal Vodka Whipped Cream

This is a great way to top hot drinks and desserts. Add different flavorings to suit your taste. Try 1 teaspoon of orange zest or any of the LOFT Organic Liqueurs...both tangerine and ginger are especially nice.

• 1/2 Cup Whipping cream
• 1 T Powdered sugar
• 1 T New Deal Vodka
• Few drops vanilla extract

• Whip the cream in large, chilled metal bowl until stiff peaks form.
• Slowly stir in New Deal Vodka, sugar, vanilla.
• Be generous with the dollops.

• Pumpkin Pie & New Deal Vodka Crust

We are reprinting this phenomenal recipe which first appeared in Cook's Illustrated, and then again in Mark Bittman's Blog, 'Bitten'. Below are Mark's personal notes on preparation. Please note the last sentence,"Vodka is essential to the texture of the crust and imparts no flavor; do not substitute." Thanks Mark, we would not dream of substituting the vodka.

"If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the pre-baked crust when both the crust and filling are warm. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute."

• For the Crust:
• 1 ¼ Cups Unbleached all-purpose flour (6 1/4 ounces)
• ½ t Table salt
• 6 T Cold, unsalted butter, cut into 1/4-inch slices
• ¼ Cup Vegetable shortening, cold, cut into two pieces
• 2 T Chilled New Deal Vodka
• 2 T Cold water
• For the Filling:
• 1 Cup Heavy cream
• 1 Cup Whole milk
• 3 Large eggs, plus 2 large yolks
• 1 t Vanilla extract
• 1 can Pumpkin puree (15 oz)
• 1 Cup Drained candied yams from 15-ounce can (see note above)
• ¾ Cup Sugar
• ¼ Cup Maple syrup
• 2 t Fresh ginger, grated
• ½ t Ground cinnamon
• ¼ t Ground nutmeg
• 1 t Table salt

• For the Crust:
• Sift together 3/4 cup flour, salt, and sugar. In a mixer, add sifted ingredients along with butter and shortening and mix until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around beater. Add remaining 1/2 cup flour and mix until mixture is evenly distributed around bowl and mass of dough has been broken up. Empty mixture into medium bowl.
• Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
• Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
• Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
• For the Filling:
• While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
• Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

• Mud Puddle Mousse

Wait a minute...chocolate mousse is like, SO eighties! Well we’ve moved it into the new millennium by updating it with local and regional ingredients. Besides....you still like chocolate mousse.. admit it. Serves 6.

• 4 Eggs, separated
• 4 T Sugar
• 4 T New Deal Vodka
• 6 oz Semi-sweet chocolate, cut into small chunks (We like Dagoba)
• 3 T Strong, freshly-brewed Stumptown espresso
• 8 T Soft, unsalted butter, cut into pieces
• New Deal Vodka Whipped Cream, to serve
• New Deal Vodka Candied Citrus Peel, to garnish

• Whisk egg yolks and sugar in a large mixing bowl for 2-3 minutes until they are pale yellow and thick enough to form a ribbon when the whisk is lifted.
• Whisk in New Deal Vodka. Set the mixing bowl over a pot of simmering (not boiling) water and continue to whisk for 3-4 minutes, or until foamy and hot.
• Set the bowl over a pot of iced water and whisk for another 3-4 minutes, or until cool, thick and creamy. (Yes, so far there has been a lot of whisking.)
• Place another medium saucepan over the simmering water. Add chocolate and coffee and stir constantly until chocolate melts. Do not allow it to get too hot or allow it to come into contact with the water or steam.
• When the chocolate is melted, whisk in the butter, one piece at a time, to make a smooth cream.
• Slowly fold the chocolate mixture into egg yolk mixture. Be loving and gentle here.
• Whisk egg whites in a separate bowl until stiff peaks begin to form. Stir about 1/4 of the egg whites into the chocolate mixture to lighten, and then very gently fold in the remainder.
• Spoon mousse into a martini glass or dessert cups and refrigerate for at least 4 hours, or until set.
• Serve with a dollop of New Deal Whipped Cream and a few strips of New Deal Vodka Candied Citrus peel rolled in sugar. Beautiful, delicious, local, and every bit worth the excessive whisking!

• Ginger Caramel Oven-Poached Pears

Have no fear... the strawberries are coming soon. In the meantime, here's a lovely way to make use of the abundance of local pears. This recipe is nice with any type of pear, though the Bosc variety tends to hold up very well. It's safe to say that you will want to procure some good vanilla ice cream before you get started.

This recipe calls for LOFT Ginger Cello, as opposed to New Deal Vodka, but it's such a wonderful dessert, we really wanted to include it. If you really want to use vodka, you can add a quick splash of New Deal into the lemon juice/ginger cello mixture before combining it with the caramel. The results will be a little boozier, but not a bit less delicious.

• 1 1/4 C Pear Nectar or Apple Cider
• 2 T Lemon juice, freshly squeezed
• 1 C granulated sugar
• 1/2 C water
• 1/2 C LOFT Ginger Cello
• 5 Slices fresh ginger root
• 5 Peppercorns
• 4 Pears, peeled, halved and cored

• In a small saucepan, warm pear nectar with lemon juice and ginger cello and set aside.
• In a heavy saucepan, stir sugar with water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water.
• Bring to boil; boil vigorously, brushing down side of pan but without stirring, until pale caramel colour, 8 minutes.
• Remove from heat. Holding pan at arm's length, pour in juice mixture. Stir with a long-handled spoon until blended and bubbles subside.
• Add ginger and peppercorns; boil until deeper caramel colour, about 10 minutes.
• Pour into 10-cup shallow oval baking dish.
• Place pear halves cut-side down in caramel mixture; spoon sauce over top.
• Return scallops and any accumulated juices to the pan and cook until just heated through.
• Bake in 400º F oven, basting every 10 minutes and turning over during the last 10 minutes until tender, about 35 minutes.

Condiments and Garnishes

• Nude Eel Sauce*

You may very well like to get your ketchup and barbecue sauce out of a bottle. We like to get ours out of a bottle, too...well, a bottle of New Deal vodka, that is. Try this spicy, sweet and tangy condiment on burgers or slathered on chicken or ribs. You may never go back your old bottled stuff again.

* No eels were harmed in the making of this sauce.

• 5 T Olive oil
• 54 Large red onions, thinly sliced
• T Garlic, minced
• 1 T Fresh ginger, minced
• 1 Medium tomatoes, finely chopped
• 2 t Hot Sauce
• 5 T Worcestershire Sauce
• 1/2 Cup Apple cider vinegar
• 5 T New Deal Vodka
• 2 T Fresh lemon juice
• 1 T Allspice
• Sea salt and black pepper, to taste

• Heat olive oil in large skillet over medium heat.
• Add the onions and cook until caramelized. You will be able to tell when it's ready because the onions will be soft and well-browned, or caramel-colored. Don't rush this step. Let it happen slowly and gradually. It should take about 30 minutes.
• Add the garlic, ginger and tomato. (Doesn't that smell great?) Cook until tomato softens, about 3 minutes.
• Add the hot sauce, Worcestershire sauce, molasses, apple cider vinegar, New Deal Vodka, lemon juice and allspice.
• Lower the heat and reduce mixture until it thickens, stirring frequently, about 15 minutes.
• Remove from heat and cool to room temperature. Season with salt and pepper.
• Once cool puree in blender until smooth.
• Sauce will keep, covered and refrigerated, for up to 30 days.

• Sweet Onion Vodka Jam

Try some of this on a leftover turkey sandwich, or as an accompaniment to cheese and crackers, or on a Bratwurst--the possibilities are endless. The recipe itself is quite simple...the trick of it is having patience enough to let the onions caramelize properly. Do have patience, though. The result is entirely worth the wait. Switch out the New Deal for Hot Monkey for an extra kick. Yields roughly 3 cups. Adapted from a recipe in the The Vodka Cookbook.

• 4 T Butter
• 2 t Extra-virgin olive oil
• 6 Onions, thinly sliced
• ½ t Salt
• ½ Cup Dark brown sugar
• 4 T New Deal Vodka or Hot Monkey Chili Pepper-Flavored Vodka

• Melt the butter and oil in heavy skillet over moderate-high heat.
• Add onions and saute until slightly brown - about 15 minutes.
• Reduce heat, stirring constantly until the onions are caramel colored and very tender, about 30 minutes.
• Add brown sugar and stir until dissolved. Stir in the New Deal or Hot Monkey and mix until it is completely absorbed by onion mixture.
• Put in warm, sterile jars (sterilize jars by dipping into boiling water for 10 seconds), and refrigerate until ready to serve. May be served cold or re-heated.

 

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