Archive | August, 2012

Make Polish Fire Vodka

21 Aug

We spent this past weekend at a viking-themed festival that friends of ours throw every year, and we were encouraged to bring infused spirits. Obviously inclined to oblige, I decided to make a recipe my friend David shared in the comments section of a vodka infusion post I did a few years back.  His recipe for “Polish Fire Vodka” sounded like the perfect viking libation to sip around a campfire.  And it was.  Though the flavors of cinnamon and clove remind me of fall and holiday seasons, it worked well for a late summer drink, too.

Krupnik (Polish Fire Vodka)

  • Up to 1 1/2 cups quality honey (I tend to use less)
  • 2/3 cups water
  • Cinnamon sticks – 1 or 2
  • Cloves – 2-3
  • Black peppercorn – 4-5
  • 1/4 tsp (or so) nutmeg
  • 1 tsp vanilla or 1 vanilla bean
  • 2-3 strips lemon peel (not too much pith- use your vegetable peeler and be gentle)
  • 1-2 dried red chiles (Thai hot peppers are nice)

Bring just to the boil. Remove from heat. Cover and allow to steep for 5 minutes. Uncover and allow to cool.

Add one bottle Schmirnoff vodka. Stick it in the fridge and forget about it for a couple of weeks.  Strain out the solids, if desired.

For more recipes like this one, check out the domesticity page.


Cocktail of the Week: Lillet Rose Spring Cocktail

7 Aug

It’s long past spring, but this weekend my friend and I decided we wanted something fancy to sip whilst we sat on the porch, so I decided to make a Lillet Rose Spring Cocktail I’d seen in Martha Stewart’s Living. According to Martha:

Lillet Rose, a fortified-wine blend of Sauvignon Blanc and Muscatel, has the aroma of flowers and ripe berries — perfect for a springtime aperitif.




Lillet Rose Spring Cocktail (makes 3)

  • 12 ounces Lillet Rose
  • 12 ounces Ruby Red grapefruit juice (I used fresh juice from yellow grapefruits)
  • 6 ounces gin

Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses (or just plain old drinking glasses, in our case). Repeat. Serve.

For more recipes like this one, check out the Domesticity page!

State Pillow!

6 Aug

I embroidered this little Iowa pillow for a fellow Iowa-loving friend’s birthday, and I think it turned out pretty durn cute, if I do say so myself (and I suppose I just did).

Make Straw Flags to Celebrate the Olympics

2 Aug

My friend recently had an Olympics-themed birthday party, and while I must admit I’ve not watched a single Olympic event this this year, I thought I’d join in the festivity with some Olypics-themed straws.

I carved a small circle stamp (you could use an “O” if you have a set of letter stamps as well), and used blue, yellow, black green and red ink to replicate the Olympic rings. Says Wikipedia:

The symbol of the Olympic Games is composed of five interlocking rings, coloured blue, yellow, black, green, and red on a white field. This was originally designed in 1912 by Baron Pierre de Coubertin, the founder of the modern Olympic Games. According to de Coubertin, the ring colours with the white background stand for those colors that appeared on all the national flags that competed in the Olympic games at that time

Make Shortbread Cookies to Show Your Gratitude

1 Aug

Several friends recently helped me out with a photo shoot for Dale’s Fried Pies, the mobile pie stand I’m about to launch. To thank them, I busted out the Letterpress Cookie Cutter Stamps that my sister got me for Christmas last year and made them shortbread cookies that spelled “Merci!” (mostly because it’s fewer letters than “Thank You!”). It’s a cute, inexpensive way to say thanks.

Letterpress Shortbread Cookies

(makes at least 2 dozen cookies)

  • 3 cups flour
  • 1 teaspoon salt
  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 2 Tbsp lemon juice

Combine flour, salt, butter, and sugar in a bowl. Mix with your fingers until it forms flaky crumbs and lumps. Mix in the egg and vanilla extract. Continue to mix until it clumps; at first it may seem very dry. Shape into two balls, flatten into disks, wrap in plastic, refrigerate at least 30 minutes

Pre-heat oven to 350°F.

Let the dough sit at room temperature for 5-10 minutes before attempting to work with it. Roll out a disk, one at a time, between two sheets of parchment paper (or wax paper), to your desired thickness (I’d recommend at least 1/4 inch to allow for proper stamping).

Remove one sheet of parchment paper, dust rolled dough with flour.  Put parchment paper back, flip over, and dust other side with flour.  Cut and stamp your cookies.

Bake at 350°F for 8-14 minutes, depending on the thickness of the cookies, until the edges are just slightly golden brown. Remove from oven. Let cool on a rack for 10 minutes.

For more recipes like this one, check out the Domesticity Page.