Tea Party Baby Shower

My sister in law is having a baby, so we gave  her a tea party to welcome Emily, the first baby girl in a family full of boys.

Invites

My good friend Irene from I-design studio designed these beautiful invitations for the party. I believe that an invitation should match the occasion in style and theme,  this design was  perfect for our party.

Decoration

We decided to go with different shades of pink with a touch of green and white, I usually find that too much pink can be tacky but for this  party I decided to embrace the pink  palette. pink and white polka dot tablecloth, pom poms hanging from the ceiling, we wanted the teapots, teacups to be the focal point our tables so simple round centerpieces (like the cupcake shown above).

Pink Pom-poms : Baby Favors & Things

Cup cake Wrapper: Fancy Flours

Tea cup & Tea Pot: Roses and Teacups

Tea Party Menu

The menu basically consists of: tea sandwiches, crudites and sweets. We decided to go with  bite size food, we also want the food to be part of our decor,  the food has to taste and look good.

Tea sandwitch by

Most of of our inspiration for our menu came from Martha Stewart’s HD handbook

Tea sandwich tips:

• Allow 4 to 6 cut sandwich pieces per person.
• Choose the best-quality bread. Never serve end slices. Freezing bread before cutting and then spreading makes for easier handling.
• Bread should be lightly buttered no matter what the filling. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread butter right to edge of bread.
• Cut crusts off bread with long, sharp knife after (not before) assembling sandwiches. This keeps everything neater.
• Since tea sandwiches should be delicate, cut each sandwich into thirds or quarters or in half diagonally. Or use cookie cutters to cut into decorative shapes

1.  Artichoke Tea Sandwiches
2 14-oz. cans artichoke hearts in water, drained and chopped
1 1/4 cups mayonnaise
1 tbsp. onion powder
1 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. cayenne pepper
Kosher salt and freshly ground black pepper

20 slices white or wheat sandwich bread

In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne and season with salt and pepper.

Divide mixture evenly between 10 slices sandwich bread, top each with remaining bread slices, and cut off crusts with a serrated-blade knife. Cut each sandwich square diagonally to create 2 triangles.

Transfer to a platter and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight to soften before serving.

2. Cucumber mint tea Sandwiches

3.  Goat Cheese and Chive Tea Sandwiches

8 ounces fresh goat cheese
24 very thin slices of white sandwich bread, crusts removed
1 medium bunch watercress leaves, enough to make about 2 lightly packed cups
2 bunches of fresh chives, finely snipped to make 1/2 cup
2 tablespoons homemade or prepared mayonnaise

Spread goat cheese liberally on all the bread slices. Arrange the watercress leaves in an even layer on 12 of the bread slices. Top each of these slices with a second slice of bread, goat cheese side down.

Place the chives in a small shallow bowl. Halve each sandwich on the diagonal. Using a small spatula, carefully spread mayonnaise along the long side of one tea sandwich, and then dip this long edge into the chopped chives. Repeat with each tea sandwich.

4. Salmon Tower

Cream cheese, dill, capers, onions, lime juice (place in food processor) spread and top with smoked salmon.

5. Individual Crudites

6. Curried Chicken Tea Sandwich

• 4  cups  finely chopped cooked chicken breast
• 3  (8-ounce) packages cream cheese, softened
• 3/4  cup  dried cranberries, chopped
• 1/2  cup  sweetened flaked coconut, toasted
• 6  green onions, minced
• 2  celery ribs, diced
• 1  (2 1/4-ounce) package slivered almonds, toasted
• 1  tablespoon  curry powder
• 1  tablespoon  freshly grated ginger
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper
• 48  whole-grain bread slices

1. Stir together first 11 ingredients. Spread mixture evenly on 1 side each of 24 bread slices; top with remaining 24 bread slices. Trim crusts from sandwiches; cut each sandwich into 4 rectangles with a serrated knife

Dessert:

Each table got a tower with Afajores, Petit Fours & mini keylime pies .

TEA

We set up a loose tea bar so our guests could invent their own blends, guest could also take their tea inventions home as a party favor.

Lose tea: Adagio  Tea

Heather’s free teabag template and matching tea tents for display (PDFs – ready to print as is) or Kathy’s free teabag template (Adobe Illustrator format, just download a trial version of Illustrator and change the names to customize) …or, create your own tags using Adobe Illustrator or Microsoft PowerPoint.

We Also serve iced Tea and peach Iced tea both served with lemon wedges…

Perfect Brewed Iced Tea

4 regular tea bags (orange pekoe or green tea or a combination)*

2 cups fresh cold water

Water

Ice cubes

Granulated sugar or other sweetener such as Simple Syrup

Lemon slices (optional)

1. Unwrap (if necessary) and carefully slide off any paper attached to the strings of the tea bags; tie the strings together and place the bags in a heat-proof 2-quart pitcher.
2. Bring 2 cups cold water (always start with fresh cold water) to a rapid boil. Remove from heat and immediately pour over the tea bags. Allow tea to steep for 20 minutes or more. (This process simply forms the “concentrate”. You can store the mixture in the refrigerator for up to 24 hours.)
3. Remove tea bags, squeeze out excess liquid (being careful to not break open the bags) and discard. Fill the pitcher with enough water to equal 2-quarts. Cover and refrigerate until well chilled before serving. Or to serve iced tea immediately, add a dozen or so ice cubes to tea concentrate then fill with water to the 2-quart level.
4. To serve, pour tea over a generous amount of ice cubes in a tall glass, stirring in desired sweetening and a squeeze of lemon, as desired.

Makes 8 servings.

*If using loose tea, measure 2 tablespoons into a paper coffee filter and seal it tightly with a twist tie, or simply pour water over loose leaves in a small heatproof container, and when ready separate the liquid from the tea leaves using a strainer.

Variation: Add 1 flavored tea bag such as Ginger Peach, Blackberry Sage, Vanilla Almond, etc., with the orange pekoe or green tea for a decidedly refreshing change in flavor.

Makes 2 quarts.

Tea Cocktails

Just beacause the guest of honer is pregnant doesn’t mean the rest of us have to miss out…… This tasty cocktails are brewed from Tea Forte Infusions, they look pretty and taste great.

Recipe for tea Cocktails

Gyro

gyro by bk

STEP 1

Homemade Pita Bread
Adapted from Brown Eyed Baker

3 cups flour
1 1/2 teaspoons salt
1 Tablespoon Honey
1 packet yeast (2-1/4 tsp)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening

Mix the yeast in with the flour, salt, and honey. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water. Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes

(I used my kitchenAid mixer in speed 2)
When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough (I had to continue adding flour, one tablespoon at a time, mixing/kneading until it came together like a ball – it was too sticky otherwise)and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes. (Tip from Good Eats and Sweet Treats: heat my oven to 175°F, turn it off, leave the door open for a few minutes to let some of the heat out, and then put the dough inside the oven to rise.)

(while waiting for pita dough to rise start with STEP 2)

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it’ll be easier to shape.

While the dough is resting, preheat the oven to 450 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick – 6 inches in diameter. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 10 to 20 minutes before trying again.

(pita bread used for gyros are usually thiner than pita pockets, so roll as thin as you can)

Place discs on a lightly greased baking sheet and let rise, uncovered, until barely doubled in thickness, about 50 minutes.

Open the oven and place as many pitas as you can fit on the hot baking surface
They should be baked through and puffy after 3 minutes.

STEP 2

Roasted Leg of Lamb

• 1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat.
• 5 cloves garlic, peeled and cut into 20 slivers
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.

In a bowl, whisk together the oil, lemon juice, garlic, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for 2 and up to 6 hours, turning occasionally.

SKIP TO STEP 3

Remove from the refrigerator and let come to room temperature. Cook, turning occasionally .

The most accurate way to determine doneness is with a meat thermometer:

• 110 degrees F (42 degrees C) is rare
• 120 degrees F (58 degrees C) is medium-rare
• 145 degrees F (68 degrees C) is medium-well

• Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving ( I use the 12 minutes to bake my pita bread, that way both the bread & meat are hot when I prepare the GYROS)

STEP 3

Tzatziki Sauce

• 1 medium cucumber, peeled, seeded and finely chopped (I chop it in food processor, and the remove excess liquid with paper towel)
• 1 cup plain yogurt
• 1 tablespoon olive oil
• 1 teaspoon lemon juice or white wine vinegar
• 1/2 teaspoon salt
• 1 teaspoon of minced mint leaves
• 1 teaspoon minced garlic

In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry. Can be made one day ahead.

Step 4

Onions

Place onions olive oil and balsamic V. in skillet, wait for onions to brown

.

Bubbly Cocktails

Champagne Mojito

• 3/4 cup sugar
• 3/4 cup water
• 1 1/2 cups packed mint leaves, plus 12 mint sprigs, for garnish
• 6 limes, cut into wedges
• 2 cups light rum
• Cracked ice
• 3 cups Champagne or sparkling wine

1. In a small saucepan, combine the sugar and water and cook over high heat just until the sugar has dissolved. Let cool to room temperature.
2. In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges and muddle well with a wooden spoon. Add the rum and stir well. Strain the drink into another pitcher.
3. Fill tall glasses with cracked ice and pour in the drink, filling them about two-thirds full. Top with Champagne, garnish with the mint sprigs and serve. source: www.foodandwine.com

Blood Orange Champagne Cocktail

1/4 cup crème de cassis (black-currant liqueur)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)

Spoon 1 1/2 teaspoons crème de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.

Source: bon Appetit December 2007

Strawberry Kiwi Cocktail

3 kiwis, 2 cut in half, 1 peeled and sliced for garnish

1 cup chopped fresh strawberries, plus 4 whole strawberries for garnish

1 bottle sparkling cider or Champagne

This is a fun twist on a mimosa. The kids can help out by mashing the fruit. Serve it with apple cider for the kids and Champagne for you two, and everyone will be celebrating! 1. In a medium bowl, scoop out the insides of the 2 cut kiwis with a regular teaspoon. Add the cut strawberries and mash the fruit with the back of a fork until a fairly smooth paste is formed. 2. Place about 1 tablespoon of the fruit paste in the bottom of each glass and fill with cider or Champagne. Garnish with the whole strawberries and sliced kiwi.

Blackberry Bellini

Ingredients:

– 5 oz Procescco

– 2 oz blackberry puree

– 1 oz creme du mure

Garnish: whole blackberry and mint leaf

Pour in the blackberry puree and creme du mure into a champagne flute. Top of with processco. Finish with a mint leaf and whole blackberry garnish. (Cocktail created by Brian McGrory, Public, 10 Elizabeth St, New York, 10012)

WILD HIBISCUS ROYALE

This drink was first served at the legendary Dorchestor Hotel, London in 2006; a Swanky hang out for the rich & famous where it remains the most popular Champagne cocktail on the menu.

Wild Hibiscus Flower Garnish
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup
Mint
Champagne

Muddle mint in the champagne flute & discard (squash some leaves around inside the glass)
Place Wild Hibiscus Flower in bottom of glass & stand upright
Add rose water & some bruised torn mint pieces
Top with Champagne
Lastly, pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top
Tip:pour syrup in first for a layered effect

The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.
Decadent, divine & oh so classy, a new classic is born! Source: http://www.wildhibiscus.com/

Peach Bellini

The Drink

• 2 large peaches , cut into chunks
• 1/2 cup sugar
• 2 teaspoons fresh lemon juice
• 1 bottle Champagne or sparkling wine

Garnish

• 1 large peach , cut into 6 slices
• 6 sprigs mint

Combine peach chunks, sugar and lemon juice in a bowl. Allow to rest 30 minutes. Place mixture in a saucepan and bring to a boil, stirring until sugar has dissolved. Reduce heat to low; cover and cook 15 minutes. Remove from heat and allow to cool. Pour through a strainer, pressing solids to extract flavor and juices. Chill. Discard any solids.

Place about 1 tablespoon peach syrup in each flute and fill with Champagne. Garnish with a peach slice and mint sprig.

CHILI party

Texas Style Chili

I like to make the chili one or two days before the party, the flavors are much more intense that the day it was cooked. The recipe below turns out quite good, It was the recipe used to win the international chili championship in 2004. The thing about chili is that you can get creative when cooking it, I sometimes add bourbon, other time beer, use whatever you think will give it the right flavor.

CHILI is that expensive to make so it can feed a crowd, without breaking the bank.

Roger Foltz
Mesquite, Texas
2004 Terlingua International Chili Championship Winner

Roger’s Recipe

Brown 2 ½ lbs of meat in 1 T of Crisco, drain.
Return meat to chili pot and add:

1 Can Beef Broth
1 Can Chicken Broth (Only add chicken broth as needed, you may substitute water)

Bring to a boil and add 1st dump. Reduce heat to a simmer & cook 1 hour for cut meat, less for grind.

Add 2nd dump, cook for 30 minutes.

Add 3rd dump, cook for 10 minutes and turn off.

30 minutes before turn in reheat chili.

10 minutes before turn in, add 4th dump. Adjust for salt and heat as necessary.

1st Dump
1 T Paprika
1 T Garlic Powder
1 T Onion Powder
1 T Beef Bullion
1 T Chicken Bullion

2nd Dump
½ t Salt
¼ t Jalapeno powder
½ t Brown Sugar
1 Packet Sazon Goya

3rd Dump
1 T Paprika
1/8 t Ancho Powder
1/8 t Habanero Powder
1 T Light Chili Powder
¼ t White Pepper
1/8 t Red Pepper
2 T Dark Chili Powder

4th Dump
2 T Dark Chili Powder
1 t Paprika
1 T Light Chili Powder
1 T Cumin
¼ Brown Sugar
1 t MSG

If you want to cut corners you can use chilli starter:

ACCOMPANIMENTS

Serve some of these accompaniments, so your guests can make their own chili mix:

1. Shredded sharp cheddar cheese

2. Roasted jalapenos

3. kidney beans

4. chopped green onions

5. Sour Cream.

6. Corn bread.

7. Quesadillas

8. Saltine crackers

You can serve the chili pot on an electric grill, this way the chili stays hot and your guest eat whenever they get hungry.

Drinks

Chili is spicy so you’ll need plenty of cold beer to cool the heat.

Dessert:

Dessert should be light, like assorted ice pops.

Panini Party

Set up a delicious panini bar for your next party, guests can make their own panini creations!

How to set up your panini bar:

1. Plenty of counter space.

2. 1-3 Panini grills

$130.00

$150.00

3. Sliced Crusty Bread

4. Sliced deli meats (ham, turkey, roast beef, pepperoni, etc) and array of Italian antipasto meats.

5. array of cheeses

6. Accompaniments: such as roasted red peppers, giardiniera, thinly sliced red onions, roasted garlic, arugula, avocado, flavored cream cheese, spicy mustard and sun-dried tomatoes.

7. Condiments:

• Butter for the outsides of the bread (before grilling).
• Mayonnaise
• A variety of mustards
• Italian dressing
• Oil and vinegar,
• Ketchup
• Mild and hot peppers.
• Pickles
• Lettuce
• Sandwich Spread.

Basil Mayonnaise & Garlic-Chili Mayonnaise

1 cup light mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 cup loosely packed fresh basil leaves

Process all ingredients in food processor or blender until smooth, stopping to scrape down sides. Store in an airtight container in the refrigerator up to 1 week.Garlic-Chili Mayonnaise: Omit lemon rind and basil. Substitute fresh lime juice for lemon juice. Stir together mayonnaise, juice, and 2 Tbsp. Asian garlic-chili sauce. Makes about 1 cup.

Recipe: Southern Living Magazine.

On the side:

Plantain Chips

1 1/2 teaspoons finely grated fresh lime zest, chopped
1 1/2 teaspoons salt
1/4 teaspoon cayenne
6 cups vegetable oil
4 green plantains (1 1/2 lb)

Stir together zest, salt, and cayenne.Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 116 inch thick). Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

Recipe: Gourtmet, april 2000

Dessert :

Chocolate-Banana Croissant Panini

• 2 day-old croissants, cut in half horizontally
• 2 oz. bittersweet chocolate shavings
• 1 small banana, cut diagonally

Lay the bottom half of each croissant, cut side up, on a clean work surface. Sprinkle with about two-thirds of the chocolate, dividing equally. Arrange the banana slices on top, then sprinkle with the remaining chocolate. Place the top half of each croissant, cut side down, on top. Place the sandwiches on the preheated panini maker and close the lid. Cook according to the manufacturer’s instructions until the chocolate is melted and the tops are golden, 5 to 7 minutes.

Recipe: Williams-Sonoma Kitchen

Panini Party signature Cocktail:

Italian Lemonade

- 1 1/2 oz Belvedere Cytrus Vodka
- 3/4 oz Campari
- 1 oz Fresh Lemon Juice
- 1 oz Simple Syrup
- Cold Soda Water or 7-up
- 2 Lemon Wheels

In an ice filled mixing glass, add Cytrus, Campari, lemon juice and simple syrup: shake until well blended. Prepare a 14 oz Goblet by filling with ice and placing the lemon wheels inside the glass so they appear to be floating against the sides of the glass. Strain drink into goblet while spritzing with soda water or 7-up.

Recipe: Cocktail Times

Mint Julep

Classic Mint Julep
3 oz Bourbon
6 Fresh mint leaves
1 tsp. superfine sugar
Crushed ice

Mint Julep Cup ($5.99)

Moroccan Dinner Party

Theme parties are always fun, the essence of Moroccan food is a communal style of eating with many dishes shared by the family or guests, this is why hosting a Moroccan party can be specially entertaining.

Setting the scene:

An Important part of Moroccan culture is making guests feel welcome, the party scene should have a relaxed and welcoming feeling

1. Rug @ the world Market ($45.00), or use any old area rug you have around the house.

2. For tablecloth go to you local fabric supplier and buy some bright color fabric ($12.00 x Yard), If you want to save use only one fabric in you table. Buy extra for coordinated napkins.

3. Toss pillows starting @ 14.99. saving tip: gather every pillow from around your hose, line them on both sides of the table and throw a bright color fabric over them.

4. Lighting: set the mood with some Moroccan style lights, Teardrop garden candels ($20.00), Mini Punch Lanterns ( $12.00).

5. Centerpiece: Moroccan dinners are composed of various dishes, so your centerpiece should be simple, that way the table won’t look overcrowded. Moroccan Candle Holders ($25.00), Moroccan candle holder ($19.00)

Dinnerware:

1. Drinking: Moroccan dinner is traditionally serves with tea, Te Glasses (6 for $38.00), Tea Pot ($18.00).

2. Food is served in Tagines (24.00), you can buy one for your main dish, and serve the other dishes in regular serving dishes.

Music:

1. Morocan Spirit ($18.00)

For Fun:

Going all out:

If you’re planning a Moroccan party for a lot of guests, rent or replicate Moroccan tent.

Cocktail:

Charbay Moroccan Cocktail
From About Cocktails

2 oz Charbay Pomegranate Vodka
1/2 oz cardamom-infused simple syrup, recipe follows
1/2 oz lemon juice
1/2 oz pomegranate puree or juice

1. Pour the vodka, cardamom simple syrup, lemon juice and pomegranate puree in a cocktail shaker filled with ice.

Shake well.

2. Strain into a chilled cocktail glass.

Serves 1.

Cardamom Simple Syrup

1 cup water
1/4 cup whole cardamom
2 cups sugar

1. Bring water and cardamom to a boil.
2. Stir in sugar until fully dissolved.
3. Remove from the heat and allow to cool.
4. Keep in the refrigerator for 3 days, then remove the cardamom
5. Serve in Moroccan tea glasses or martini glass.

The food:

Rosmary Salty Dog

Ingredients

1 grapefruit wedge and kosher saltone 1-inch piece of rosemary sprig, plus 1 sprig for garnish
1/2 teaspoon sugar
2 ounces fresh red grapefruit juice
1 1/2 ounces gin
ice

Method

Moisten the outer rim of a martini glass with the grapefruit wedge and coat lightly with salt. In a cocktail shaker, muddle the 1-inch rosemary sprig with the sugar. Add the grapefruit juice, gin and ice and shake vigorously. Strain into the ma

rtini glass and garnish with the rosemary sprig.

Recipe via: Mattbites

Gin:

Hendrick’s Gin

Vodka Infusion

You will need: flavor infusers (fruit, herbs, spices), a glass container & a good quality vodka.

Flavor: you can infused vodka with just about any fruit, herb or spice so GO WILD! when choosing your flavor infuser keep in mind that Strong flavored fruits, herbs & spices take less time.

Infusion time:

Vanilla beans, lemons, oranges, grapefruit, limes, mint, basil, oregano, dill & thyme = 4 days

Cantaloupes, strawberries, peaches, mango, pitted cherries, raspberries, berries = 1 week

Chili peppers, pineapple, ginger and lemon-grass = 2 weeks

Citrus Infusion

Whole Orange infusion

3 whole sweet oranges, cut into wedges 1/2 lemon
2 whole cloves
1 750ml. Bottle of Vodka
Sugar syrup to taste

Orange peel infusion

Peels from 4 medium size oranges,scraped and cut into chunks
1 750ml. Bottle of Vodka
Sugar syrup to taste

Lemon-Lime infusion

Scraped and sliced peels of 4 lemons and 4 limes
1 750ml. Bottle of Vodka
Sugar syrup to taste

Tangerine infusion

4-5 tangerines cut into wedges4 whole cloves(optional)
1 750ml. Bottle of Vodka
Sugar syrup to taste

Grapefruit infusion

Scraped outer peel of 2 grapefruits cut into pieces
1 750ml. Bottle of Vodka
Sugar syrup to taste

Fruit Infusion

Tart apple infusion
4-average size tart eating apples
2 cloves(optional)
pinch of nutmeg(optional)
1 750ml bottle of Vodka
Sugar syrup to taste

Sweet apple infusion

4 average size Red Delicious apples
2 cloves(optional)
pinch of cinnamon(optional)
1 750ml. Bottle of Vodka
Sugar syrup to taste

Fresh apricot infusion

1 pound fresh apricots
1 750 ml. Bottle of Vodka
Sugar syrup to taste

Dried apricot infusion

1/2 pound dried pitted apricots
1 cup boiled water(soak fruit prior to addition)
5 whole almonds
1 750 ml. Bottle of Vodka
Sugar syrup to taste

Banana infusion

2 medium-size bananas, peeled
2” length of vanilla bean
1 750 ml. Bottle of Vodka Sugar syrup to taste

Berry Infusion

Cranberry infusion

1 pound fresh cranberries
Sliced and scraped peel of 1/4 orange
Sliced and scraped peel of 1/2 lemon
1 750 ml. Bottle of Vodka
Sugar syrup to taste

Raspberry infusion

1 1/2 cups ripe raspberries
Sliced and scraped peel of 1/2 lemon
1750 ml. Bottle of Vodka
Sugar syrup to taste

Blueberry infusion

1 pound fresh blueberries
Sliced and scraped peel of 1/2 lemon
1 750ml. Bottle of Vodka
Sugar syrup to taste

Blackberry infusion

1 pound fresh blackberries
1 750ml. Bottle of Vodka
Sugar syrup to taste

Strawberry infusion

3 cups fresh strawberries cut into thirds
3 tablespoons powder sugar(sprinkle on strawberries let dissolve)
1 750ml. Bottle of Vodka
Sugar syrup to taste

Spice Infusion
Allspice
3/4 teaspoon allspice
1 750ml. Bottle of Vodka
Sugar syrup to taste

Anise seed

2/3 tablespoon anise seed
1/2 teaspoon fennel seed
1/2 teaspoon coriander seed
1 750ml. Bottle of Vodka
Sugar syrup to taste

Licorice root

2 1/2 tablespoons chopped licorice root
1 750ml. Bottle of Vodka
Sugar syrup to taste

Star anise

2/3 tablespoon star anise broken and crushed
1 750ml. Bottle of Vodka
Sugar syrup to taste
Place a whole star in Bottle prior to filling for visual effect

Cinnamon coriander

2” cinnamon stick (1 1/2 tablespoons ground)
1 1/2 teaspoon ground coriander seed
2 cloves
1 750 ml. Bottle of Vodka
Sugar syrup to taste

Beans and Nuts

Coffee

1/2 cup cracked fresh coffee beans(do not grind)
1/2 chopped vanilla bean
1 750ml. Bottle of Vodka
Sugar syrup to taste

Vanilla bean

2 fresh whole vanilla beans about 5” long
1 750ml. Bottle of Vodka
Sugar syrup to taste

Chocolate

2 teaspoons pure chocolate extract used for baking
1/2 teaspoon pure vanilla extract
1 750ml. Bottle of Vodka
Sugar syrup to taste

Almond

3 ounces chopped unsalted almonds
Pinch of cinnamon
1 750ml. Bottle of Vodka
Sugar syrup to taste

Coconut

12 ounces of fresh coconut (white meaty portion)
3 coriander seeds
1’ piece of vanilla bean
1 750ml. Bottle of Vodka

Pepper Vodka

The hottest thing to ever hit a bottle of vodka, this infusion adds a perfect element of spicy boost guaranteed to produce the best damn Bloody Marys.

1 serrano chile, stemmed, seeded, and quartered lengthwise
1 jaiapeño chiie, stemmed, seeded, and quartered lengthwise
1 red habanero chile, stemmed, seeded, and quartered lengthwise
One 750-ml bottle good-quality vodka

Liquid Measurements:

750ml bottle – 25.4 ounces

1 liter bottle – 33.8 ounces

Source

http://www.infused-vodka.com/

Buy infusion jars at www.infused-vodka.com

further reading:

$20.00 @ amazon.com

Happy Infusing !!!!

The River Cottage Meat Book

This is not just any cookbook…… this is the ultimate meat encyclopedia.

If you’re a meat lover you have to get this book. The recipes are to die for plus it gives you all types of tips on how to cook, cure, store and eat meat.

On top of all that the book is nicely written and the images are also extraordinary.

$40.00