Dill And Garlic Vodka Recipes

DILL-AND-GARLIC VODKA

Steps:

• Put the dill, garlic and vodka in an airtight glass container (like a Mason jar).
• Seal tightly and refrigerate for 24 to 48 hours.
• Strain into a glass pitcher; add fresh sprigs of dill and a few cucumber slices. Serve very cold.

HOMEMADE DILL PICKLE VODKA

Steps:

• Combine vodka, pickle juice, and pickles in a large mason jar. Seal tightly and store in a dark cupboard for at least 5 days.

GRAVADLAX WITH BEETROOT, DILL AND VODKA

Steps:

• Place salmon on chopping board with skin facing down.
• mix salt and sugar and rub evenly over both sides of the fish.
• In a small bowl mix the beet, orange, and chopped dill and press the mixture all over the salmon.
• wrap with clingfilm and then with foil, put on a plate and place a plate on top with a weight on the plate. Chill for 36 hours.
• After chilling unwrap the fish and remove coating if you wish or simply slice the fillet thinly and serve.
• If desired garnish with endive leaves, grated red radish, finely sliced shallots and dill sprigs.

CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE

Steps:

• Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
• While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.