Sunday, January 04, 2009

Sugared-lemon vodka cranberry & other notes

*I often make sugared lemons to sweeten my tea, but lemon syrup works just as well in cocktails. Here's a little drink I came up with a few days ago: one part vodka, two parts cranberry juice, a tablespoon of sugared lemon syrup, and a slice of lemon. Tastes like a $10 foofy cocktail.

*Read about Ukrainian chef Vasyl Lemberskyy, who runs Transfer restaurant in Milwaukee. I've heard good things about Transfer, a pizza place.

*Anyone got a good recipe for Russian marinated mushrooms? I've searched high and low, but nothing I've tried tastes quite right.

7 comments:

Anonymous said...

Yulinka,

Have you tried the recipe from the book "Please To The Table"?

Kevan

Yulinka said...

Kevan--Nope, not yet. I know there's a recipe for fruit-flavored vodka in that book. Is it any good?

Anonymous said...

Yulinka,

Yes, actually the recipes in the book are all very good. It sure has a wealth of information in it. I can give you the marinated mushrooms recipe from it if you like.

Kevan

Yulinka said...

Kevan-I often use Please to the Table for recipes and ideas, although I've found that Anya's directions don't always work.

I've made her mushroom, recipe, though, and wrote about it here: http://yulinkacooks.blogspot.com/2008/02/two-mushroom-recipes.html

Anonymous said...

Yulinka,

I do the same. I'm not sure there's a recipe in any cookbook I follow to the letter. Most of my cooking, I season by taste, not measurement. I'll start with a specific measure then wait and taste. Then add more if need be.

Kevan

Alla said...

Thanks for the Korean Carrot Salad - very close to the familiar taste! - here is the "pay back":
Marinated mushrooms - very easy.

First you go mushroom hunting, clean, cut and boil mushrooms you pick in slightly salted water, briefly. Or use any store bought mushrooms.

Then you prepare the marinade: boil in a quart of water 1 tbs salt, peppercorns, some cloves, some cinnamon, some allspice.
Put drained mushrooms in a jar with:
- plenty of garlic - sliced
- dill - large pieces with seeds
- some vinegar to taste and your prepared marinade with all the spices still in, to fill the jar.

Close the lid and refrigerate.
You can eat them rather soon, several days is usually enough to make delicious slimy mildly acidic mushrooms.

Yulinka said...

Hi Alla-Glad you liked the carrot salad. Thanks for the mushroom recipe! I will try it. How much vinegar do you usually use? I've seen recipes calling for everything from 1 tbs. to 1 cup.

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