Every summer, Mrs. Scampwalker and the kiddoes go south of town to harvest blueberries. Typically, they come home with bags and bags full of them, and they stay fresh for a remarkably long time. We're treated to blueberry pancakes, blueberry muffins, and blueberries with Grape Nuts and yogurt (a summer breakfast staple of mine).A couple of weeks ago, perhaps inspired by NotHemingway, I got a wild hair to make blueberry-infused vodka. As luck would have it, I had a nice bottle of Russian Standard vodka that I picked up for the amazing price of $18.99 for a 1.75l bottle (you can't get good vodka that cheap in Russia, can you?).
The process was simple. I filled a decanter full of blueberries, each one squeezed just until it popped, and then poured in the vodka. After a week in the liquor cabinet, we poured ourselves some tasty, beautifully colored martinis. We had to keep reminding ourselves that this stuff was straight vodka... it went down entirely too easy! I'm thinking this might be good in a flask on a cold winter day, too -- a nip here and there while watching a football game or apres hunt.
No, you can't get RS that cheap in Russia. In fact, you get it for about double and triple in the duty frees! Makes me wonder if it's some kind of a conspiracy. But if it involves cheap stuff as smooth as Russian Standard - I'm in!
ReplyDeleteI thought of you and Mrs. SW when we ate this. You might like it! :) Lucy
ReplyDeleteSweet Potato and Andouille Hash
The Washington Post, March 11, 2009
* Course: Breakfast, Main Course
* Features: Fast
Summary:
Unexpected additions of cinnamon and cumin complement the sweet potato and enliven the mixture. Serve hot, topped with a fried or poached egg.
4 side-dish servings
Ingredients:
* 1 tablespoon canola oil
* 8 ounces cooked andouille sausage, coarsely chopped (may substitute cooked chorizo)
* 1/8 teaspoon ground cinnamon
* 1 teaspoon ground cumin
* 1 pound sweet potato, peeled and cut into small dice
* 1 small red onion, cut into small dice (1 cup)
* 1/2 jalapeño pepper, seeded and finely chopped
* Salt
* Freshly ground black pepper
* 1/2 cup finely chopped cilantro leaves, from about 1/3 of a bunch
Directions:
Heat the oil in a medium skillet over medium heat. Add the sausage and heat through for about 5 minutes, until some of its fat is rendered. Add the cinnamon and cumin, stirring to coat evenly.
Add the potato, onion and jalapeño pepper, stirring to combine; season with salt and pepper to taste. If the mixture becomes dry and starts to stick, add oil as needed. Cook, stirring often, for 10 to 15 minutes, until the potato is tender and the onion has softened.
Add the cilantro and stir to incorporate; remove from the heat. Taste and adjust the seasoning as needed.
Divide among individual plates; serve hot.