Pear Vanilla Vodka

Today I decanted the green pear infused vodka -- the jar that had half a vanilla bean and four allspice berries in it? I just want to say "YUM" -- I put some into a flask with about a tablespoon of maple syrup and it makes a very delicious, fruity liqueur. I may try agave with this as well, before serving.

YIELD:
1 750 ml bottle pear-vanilla fruit brandy

Late Summer Bonanza

I owe a few posts - I have some started, and have some photos but haven't actually finished them up. The solar dehydrator is done, and late summer produce is kicking into high gear. My tomatoes are really taking off -- I made raw vegetable lasagna for my Labor Day Weekend getaway.

• Last week, I juiced about 15# of Eureka lemons from Regan's yard.
• Saturday, James and I decanted the plum-ginger and apricot infused vodkas.
• James' friend has an Asian pear and a Meyer lemon in her backyard, so Sunday we juiced a big paper grocery sack of about 20# of Asian pears and got a gallon of juice which we put away in his freezer in quart bags.
• After the juicefest, we went to clean off the Asian pear and Meyer trees, leaving us with about 20# of Asian pears and 15# of large Meyer lemons. Then we went to another friend's house and got 36# of quince.
• Monday, we processed about 8# (a packed full paper grocery sack) of basil from James' yard and he made basil-pistachio and basil-pine nut pesto to freeze.
• Tonight I'm working on the quince -- I have 10# of quince chopped and simmering for jelly, and another 5# for membrill0 -- 10# are going to Asiya at Forage Oakland and another 5# are going to a coworker who wants to make membrillo. The other 5# will be turned into a vodka infusion.

I've been busy. I swear, half-written posts with photos will magically reveal on this blog soon.

Maple scented splurge...

Of interest - picked up a small packet of dried candycap mushrooms (ridiculously expensive!) for making an infused vodka. Good vodka, not the cheap stuff. Mmmm!!

I'm going to be the infused alcohol/fruit brandy queen if I keep this up.

Infused and ready to go...

INFUSING: My friend Eric gave me an idea for those gorgeously scented Santa Rosa plums: infused vodka, with a liberal helping of fresh ginger. Fortunately, I picked up some ginger on sale (embarrassingly, at Safeway -- not organic but not an "at risk" food) for $1.09/lb while walking over to pick up more canning jars at Long's (talk about your $65 tomato! I spent $70 on jars yesterday and $110 on lumber for the solar dehydrator - so much for paying down the credit cards!).


I digress - I now have a half gallon mason jar full to the brim of red-purple plum and ginger vodka goodness, next to a similar jar of apricot. Seriously considering adding a ceylon cinnamon stick or a vanilla bean...

I need more lemons so I can make up an other batch of limoncello and some more lemon chutney. Dear Universe, where can I raid someone's backyard Meyer lemon tree? Even Eureka lemons would be ok...