BitterSweet

An Obsession with All Things Handmade and Home-Cooked


17 Comments

Dazed and Infused

After making a list and checking it thrice, there was nothing left to chance for my extended stay in Hawaii. Everything was accounted for, from sunscreen to snacks to strobe lights, with a dozen backup batteries in between. Even so, that sneaking suspicion that something had been forgotten stayed with me, like a single dark rain cloud in an otherwise pristine blue sky. Some people worry about leaving the lights on, neglecting to take out the trash, or forgetting to lock the doors, but me? It was only when I decided to extend my stay for a second month that I realized I forgot about something very precious in the fridge.

Climoncello. Yes, you read that right: Limoncello‘s clementine cousin, a byproduct of enthusiastic citrus consumption and an inability to throw any viable foodstuffs away. Tearing through my immense stash in record time left countless peels in my wake. Compost seemed like a cop-out for these highly aromatic remnants, especially when they still had so much flavor left to give.

All it took was a bottle of inexpensive vodka to set the creative wheels in motion. Elevating some undrinkable swill and making the most of my citrus windfall in one fell swoop, it was a perfectly elegant solution. Let the concoction steep for a few days, perhaps a week, and my work would be done.

But there it sat, in the darkened corner of the fridge, while I was living it up in a tropical paradise thousands of miles away. Only when one month became two did I realize my oversight, but little could be done at that point. At worst I would return to a rotting, revolting mess of liquid garbage, so I prepared myself for a potentially unpleasant cleanup effort.

Eternally forgetful but incredibly lucky, it turned out the the extra time didn’t hurt my orange-y brew one bit! Preserved by the alcohol and sugar, those scraps looked as good as new, entirely intact yet spent of their fragrant essential oils. Even if the Pacific Ocean wasn’t standing in between this project and me, I wouldn’t dream of letting it stew for a shorter time now.

Climoncello

14 – 15 Clementine Peels
3 1/2 Cups Water
2 1/2 Cups Granulated Sugar
1 (750-ml) Bottle Vodka*

*Don’t waste the good stuff on this, since you’ll be covering up any unsavory notes with your citrus infusion. Just stay away from firewater like Everclear, and you should be golden. I used Popov, for what it’s worth.

Place your peels, water, and sugar in a medium saucepan over medium heat. Bring to a boil, and cook just until the sugar has fully dissolved. Turn off the heat, cover with a lid, and let cool to room temperature. Use a pestle (or any other blunt instrument, really) to mash the rinds around a bit, bruising them to release more of the essential oils. Pour in the vodka, give it a good stir and transfer the whole mixture, peels and all, into a large glass jar. Seal the lid tightly and stash it in a cold, dark place for about three months. Don’t rush it! If anything, you’re likely to get even greater flavors if you let it steep for an extra month or so.

When the climoncello is ready, the liquid should be a golden orange color and smell of sweet oranges. Strain out and discard the peels, and transfer the liqueur to an attractive glass bottle. Store in a cool, dark place for however long you can make it last. It should keep indefinitely, but you’ll no doubt want to enjoy it before too long.

Printable Recipe


39 Comments

Alone in the Kitchen

Eating alone is one thing- The act of scarfing down a sloppy assemblage of discordant ingredients while on the run, a quiet moment stolen away from a hectic schedule, shared only with a soothing bowl of soup and sandwich- Just a small, acceptable aspect of the modern world we must make peace with. Whether these meals are a respite or a terribly lonely hour are all in the eye of the beholder, or should I say, mouth of the eater. Cooking alone, in my opinion is an entirely different subject though. When you make the conscious effort to cook something from scratch, taking into consideration exactly what you want to feed yourself with, it’s a far more meditative, nourishing experience than merely grabbing a solo bite between meetings.

It looks different for everyone, but eating alone for me means a bowl of cereal for dinner or reheated leftovers. Cooking alone, at least in the winter, means rich curries packed full of vegetables, hearty soups enriched with miso and nutritional yeast (vegan catnip, from my point of view), or red sauce, enriched with thick, creamy coconut milk and vodka.

A perfectly balanced dinner, it is not, but sometimes it’s the less healthy option that’s better for your soul. Rather than mope over previously picked over scraps, while away the night time hours by myself, I poured myself into making a simple vodka sauce, tending the pot while listening to music and allowing the savory scent of stewed tomatoes fill the entire house. Smooth, with a few chunks of diced tomatoes for a more satisfying texture, vodka sauce is a favorite that isn’t indulged in very often around here. More than anything else, this recipe is an effort in self-editing. Resist the urge to throw in garlic (Yes, must fight the temptation, at least the first time you try it!), keep the fancy herbs at bay, and stick to the basics. Time is the best seasoning in this case, so approach this sauce with plenty of patience in stock. Top it all off with a fine chiffonade of fresh basil if you absolutely must, but that’s it!

Pasta, that simple, starchy comfort food, naturally makes the best sort of base. Go for something tube-shaped to catch and hold on to all that creamy crimson goodness, and if you must pretend like you’re eating healthily, go ahead and toss in some chickpeas or baked tofu for protein.

With the scent of my carefully tended vodka sauce wrapping around me like a thick, soft blanket on a cold night, just like that, I didn’t feel so alone when it came time to eat.

Coconut Vodka Sauce

1/2 Cup Coconut Oil, Melted
1 Large Onion, Finely Minced
1 Cup Vodka
2 28-Ounce Cans Diced Tomatoes
1 14-Ounce Can Full-Fat Coconut Milk
Salt and Pepper, to Taste

In a large saucepan over medium heat, saute the onion in the melted coconut oil until softened and just beginning to take on a brown color. De-glaze with the vodka, stir well, and let cook for 10 minutes. Mix in canned tomatoes, juice and all, and bring the mixture up to a rapid bubble. Reduce the heat to medium-low to keep the sauce at a steady, low simmer, and cook for another 30 minutes. Pour in coconut milk and cook for a final 30 minutes. Season to taste with salt and pepper, but be generous with both. Transfer half of the sauce to a blender and puree, or hit it with the immersion blender until it reaches your desired consistency. Be sure to leave it slightly chunky.

Serve while hot, or store in an air-tight container in the fridge after cooling, for up to a week.

Makes About 2 Quarts

Printable Recipe

Follow

Get every new post delivered to your Inbox.

Join 8,507 other followers