Rosemary Infused Vodka

Rosemary Infused Vodka
Print Recipe
Wonderfully flavored rosemary infused vodka.
Rosemary Infused Vodka
Print Recipe
Wonderfully flavored rosemary infused vodka.
Ingredients
Servings:
Instructions
  1. Place dried rosemary in the center of a cheesecloth square. Pick up the 4 corners of the cheesecloth and tightly tie the spice satchel.
  2. Pour vodka into a mason type jar.
  3. Place the rosemary satchel in the mason jar. Seal jar.
  4. Let rosemary infuse the vodka for 3-5 days.
  5. When ready discard the satchel. Pour the vodka back into its original bottle.
  6. Enjoy.
Recipe Notes

Featured Spice:

Rosemary, whole*

*Rosemary is also part of Chef Cherie's Infuse Your Booze Spice Gift Set

 

 

 

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Make Your Own Aromatic Gin

Make Your Own Aromatic Gin
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Using Chef Cherie's "Infuse Your Booze" Spice Gift Set as the basis to make a wonderfully aromatic and tasty gin
Make Your Own Aromatic Gin
Print Recipe
Using Chef Cherie's "Infuse Your Booze" Spice Gift Set as the basis to make a wonderfully aromatic and tasty gin
Ingredients
Servings:
Instructions
  1. Combine all the ingredients in a clean bottle and leave for a few days in a cool dark place. After 3 days the gin has taken on plenty of flavor. You can leave it longer to intensify.
  2. Once you are happy with the gin, simply strain the liquid to remove any bits and then bottle.
Recipe Notes

Featured Spices

Juniper Berries *

Green Cardamom Pods *

Coriander Seeds *

Cinnamon Stick

Licorice Roo

*Included in Chef Cherie's Gift Set "Infuse Your Booze"

Recipe inspiration - Metro UK - Recipe: How to Make Your own Gin

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Savory Tomato Pie

Savory Tomato Pie
Print Recipe
Just don't call it a pizza!
Servings Prep Time
10 - 12 servings 1 hr + 10 mins
Cook Time
1 hr
Servings Prep Time
10 - 12 servings 1 hr + 10 mins
Cook Time
1 hr
Savory Tomato Pie
Print Recipe
Just don't call it a pizza!
Servings Prep Time
10 - 12 servings 1 hr + 10 mins
Cook Time
1 hr
Servings Prep Time
10 - 12 servings 1 hr + 10 mins
Cook Time
1 hr
Ingredients
Servings: servings
Instructions
  1. Make the cheddar-thyme pie dough: Preheat the oven to 375°.
  2. In a small bowl, toss the cheddar cheese with 1 tablespoon of the flour and freeze for 10 minutes.
  3. In a 1-cup liquid measuring cup, combine the vinegar, vodka and water. Fill to the top with ice and chill until ready to use.
  4. In a large bowl, whisk together the remaining flour, sugar, salt and pepper. Add the shortening and use a pastry cutter to work the shortening into the flour. Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea-size butter pieces.
  5. In a large bowl, whisk together the remaining flour, sugar, salt and pepper. Add the shortening and use a pastry cutter to work the shortening into the flour. Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea-size butter pieces.
  6. Pour ¼ cup of the ice-cold vinegar mixture over the flour and stir with a fork. Add another ¼ cup and, with your fingertips, briefly mix into a shaggy dough. Add enough water, 1 tablespoon at a time, until the dough comes together without crumbling. Gather the dough and form it into a loose ball. Wrap the ball in plastic wrap, using the plastic as an aid to tuck and seal the dough into a smooth 5-by-7-inch rectangle. Chill the dough in the fridge for at least 1 hour or up to 3 days.
  7. Meanwhile, make the tomato filling: Line two 11-by-17-inch rimmed baking sheets with parchment paper. Place the sliced tomatoes in a single layer on each sheet tray and season them with salt. Bake for 20 minutes at 375°. Reduce the oven to 300° and continue to bake until the tomatoes begin to wrinkle and dry on top, 45 minutes to 1 hour. Drain the tomatoes of any excess water. Set aside and cool to room temperature. The tomatoes can be covered and refrigerated up to 1 day ahead.
  8. Prebake the pie shell: Roll the chilled pie dough to a 16-by-23-inch rectangle. Fold the dough in half and then in quarters. Transfer and unfold the dough on the baking sheet. If the dough gets tough to handle and the butter begins to soften, refrigerate it again. Fold the edges of the dough to make a thick-rimmed crust along the inside of the pan and chill in the freezer until firm, about 1 hour.
  9. Preheat the oven to 425°. In a small bowl whisk the egg with a heavy pinch of salt. Remove the chilled dough and prick the bottom and sides with a fork. Brush the entire dough with the egg wash and line the bottom inside edges with large butter knives to hold up the sides during baking. Transfer to the oven, lower the heat to 400° and bake, rotating the pan halfway through cooking, until the edges are light golden brown, 20 to 25 minutes. Lower the oven temperature to 375° and bake until golden brown, about 10 minutes.
  10. Transfer the tomatoes to the prebaked pie shell, flipping them so that the bottom, wet sides of the tomatoes are facing up in the pie shell; layer the garlic slivers and lemon thyme sprigs in between the tomato slices. Drizzle olive oil evenly over the tomatoes and garlic, and transfer to the oven. Reduce the temperature to 350° and bake until the tomatoes begin to brown along their edges and the crust turns deep golden brown, about 40 minutes. If the edges brown fast, cover them with aluminum foil. Transfer the pie to a baking rack and cool to room temperature before slicing. Finish by topping the pie with lemon basil, flaky sea salt, black pepper and a drizzle of olive oil. Then serve.
Recipe Notes

Featured Spices:

thyme leaves

kosher salt

black pepper

Recipe + original photo source: Tasting Table - Tomato Pie

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