Tri Color Pasta : Independence Day Special

Monday 13 August 2012 | Posted by Kishi | Artic Vodka Recipe

VIDEO: Artic Vodka Special

TRI COLOR PASTA

1.    Red pepper pesto

Ingredients:
2 red peppers
2 tomatoes
2 teaspoons of pine nuts
¼ cup walnuts
½ teaspoon of salt/pepper
1/8 cup parmesan cheese grated
2 cloves of garlic
Extra virgin olive oil

Method:
•    Pre- heat the oven to 170 degrees. Oven roast peppers, tomatoes, garlic for 15 mins. Cool. Remove the skin and seeds of peppers and tomato.
•    In mortar and pestle combine all and grind. If you want a grainy texture.
•    For a pasty texture- whiz in blender.
•    Stir in the grated Parmesan with a spoon (avoiding whizzing this, to keep its roughness).
•    Red PESTO is ready.

2.    Basil Pesto Sauce
Ingredients:
2-1/2 cups fresh basil leave
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
1/4 tsp each salt and pepper
1/2 cup extra-virgin olive oil
2 cloves garlic
Method:
•    In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper.
•    With motor running, add 1/3 cup of the oil in thin steady stream. Stir in garlic.
•    Alternatively you can do the same in mortar and pestle. Green PESTO is ready.

 

3.    Cheese Sauce

Ingredients:
1 onion, chopped
1 clove garlic, crushed
25g (1oz) butter
25g (1oz) flour
1/2 pint of milk
Handful of grated cheese – cheddar cheese and cream cheese

Method:
•    Melt the butter and add the flour. Gradually stir in the milk, whisking to get rid of any lumps.
•    Bring the sauce to the boil, and then simmer. Add the cheese and allow it to melt.
•    In a separate pan sauté the onion and garlic and add to the sauce.

TRI COLOR PASTA:
1 packet  penne pasta
2 tbsp Artic Vodka – plain , orange, apple
½ cup cream for every color pasta
Method
•    Cook the pasta in boiling water with some salt. Drain and set aside.
•    Divide the pasta in 3 equal bowls.
•    Make the above sauces in advance. Use three pans heat the sauce with few drops of olive oil
•    Add ½ cup cream to all these sauce with Vodka and toss the penne.
•    To red pesto add – orange vodka, to white add plain Artic vodka, to green pesto add Artic apple vodka
•    Serve and enjoy the tri color pasta.

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Artic Vodka Recipe : Spiced-Spiked Pineapple Rolls

Monday 30 April 2012 | Posted by Kishi | Artic Vodka Recipe

For the filling:

Ingredients:

1 can pineapple

80 gram sugar

1 clove

1 cinnamon stick

1 star anise

Sprig of rosemary

½ tsp orange or lemon zest

2 tbsp lemon (1) and orange juice (1)

¼ cup Artic vodka

1 tbsp all purpose flour

 

 Method:

1. Open the can of pineapple. Discard the water. Grate pineapples till fine. You can use a food processor do grate it.

2. Strain the grated pineapple till dry or put it out on a paper towel

3. Let it simmer in a pan till the juice has dry up. Add sugar and, star anise, cinnamon stick and clove, rosemary, citrus zest, citrus juice and vodka.

4. Stir till the pineapple has thickened and dry.

5. Add flour. Continue to stir for about 10 minutes or until filling is dry.

6. Leave to cool and shape into oblong balls.

 

YOU MUST first roll the pineapple jam filling into balls, resembling a silkworm cocoon. Set aside on a plate in the refrigerator.

 

Pineapple Rolls 

 

Ingredients:

Pastry:

150 grams butter

30 grams icing sugar

1 egg yolks

1/2 tsp Artic vodka (plain)

 

1 egg yolk + pinch of salt+ splash of milk: beat all this and use for glazing

 

Sift two times:

200 grams plain flour

30 grams corn flour

 

Method:

 

1. Cream butter and sugar together using an electric mixer until light. Beat in egg yolk until well combined. Add vodka and whisk until fluffy.

2. Fold in sifted dry ingredients (plain flour & corn flour) and mix to form dough. It should be a light crumbly shortbread texture.

3. Roll a tablespoonful of dough into a 5-7cm long tube in your palm, and then gently press down with index finger to flatten the dough into an oblong shape, around 0.5cm thickness and 3-4cm wide. You will get the hang of it after a few trials.

4. Place the rolled-out pineapple jam ball on the edge of the strip and roll the dough to wrap around it to form a small elongated roll. Place the roll on a greased baking tray. Repeat until all dough mixture and jam filling used up.

5. Preheat oven at 180°C. Use a fork and draw lines on top of the tarts. Brush the rolls with egg wash. Bake in the oven for 20 minutes or until golden brown. Cool on wire racks before storing in an airtight jar.

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Artic Vodka Recipe: Brown Butter Madeleine

Thursday 29 March 2012 | Posted by Kishi | Artic Vodka Recipe

Brown Butter Madeleine
Ingredients:
•    3/4 cup butter
•    4 no. eggs
•    2/3 cups  sugar
•    1 teaspoon apple puree
•    2 teaspoon pure Artic Apple Vodka
•    ¼ cup chopped black raisins
•    3/4 cups flour (all purpose)
•    Powdered sugar for garnish
•    Pan Spray

Method:
1.    Preheat oven to 180 degrees C.
2.    Melt the butter in a small sauce pan. Continue to cook until the butter is very light golden brown and has a nutty fragrance- 5-6 mins on medium heat. Remove, cool.
3.    Spray the Madeline molds. Set aside.
4.    Place the eggs in a bowl with electric mixer beat until thick. This process will take 4-5 Mins. Continuing to mix on high speed, slowly add the sugar in a steady stream and whip for 2 minutes until mixture is thick and ribbony. Decrease to low speed and add the artic vodka.
5.    Sift the flour with cinnamon and add chopped raisins to the flour. Fold 1/3 of the flour mixture into batter, followed by 1/3 of melted butter. Continue folding the remaining flour mixture and butter, 1/2 at a time, into the batter.
6.    Pipe/spoon the batter into the prepared Madeleine molds, filling them 2/3 full.
7.    Bake the Madeleine for about 10 to 12 minutes, until the edges are golden brown and the centers spring back when lightly touched.
8.     Remove from oven and When ready to serve, dust with powdered sugar.

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Artic Vodka Recipe: Shortbread Dressed for Holi

Friday 2 March 2012 | Posted by Kishi | Artic Vodka Recipe,desserts,foodaholics specials

 

Shortbreads for Holi:

Ingredients:

180 gms butter
1 cup sugar
2 tbsp Artic Orange Vodka
2 tsp orange juice
Zest of 1 orange
2 cups flour
180 gms butter
1 cup sugar
2 tbsp Artic Vodka
2 tsp lemon juice
1 tbsp of dry lavender
2 cups flour
180 gms butter
1 cup sugar
2 tbsp Artic Apple Vodka
2 tsp apple juice
1 tbsp thick apple sauce
2 cups flour

Method:

  1. Preheat oven to 160C.
  2. Line a pan with parchment paper or silicone mat.
  3. Cream butter and sugar into a mixing bowl and beat until smooth.
  4. Mix vodka, juice and zest. (use the flavor according to the recipe)
  5. Add flour and knead into mixture until smooth dough is formed
  6. Place dough in refrigerator to cool.
  7.  Roll the dough to ½ cm thickness and cut in desired shapes. I am cutting them in squares.
  8. Bake for 7-10 minutes or until dough just begins to turn golden brown.
  9. Cool for 30 minutes.
  10. Top it up with rolled fondant or royal icing or sugar icing.
  11. Enjoy with thandai this holi !
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Artic Vodka Recipe: Rose Cream with Pistachio Chocolate Bars

Sunday 12 February 2012 | Posted by Kishi | Artic Vodka Recipe,foodaholics,valentine's day

 

Rose Vodka Cream

  • Mascarpone 100 gms
  • Egg yolks 2
  • 50 gms breakfast sugar
  • 1 tbsp rose water
  • 1 tbsp rose syrup
  • 1 tbsp Artic vodka
  • Squeeze of a lemon

METHOD

  1. Soften the mascarpone cheese and let it sit at room temperature.
  2. Beat the egg yolks with the sugar, until the mixture turns pale yellow.
  3. Slowly incorporate the mascarpone. Stop beating when the mixture is smooth.
  4. Flavor with a tablespoon of rose water, rose syrup and vodka.
  5. Then squeezed juice of a lemon.
  6. Store this cream in refrigerator and make the pistachio brownies.

Pistachio Chocolate Bars

  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon of baking powder
  • ½ cup butter
  • 1/ 2 cup pistachios
  • ½  semisweet chocolate
  • 1 tablespoon of cocoa powder
  • 1 teaspoon of artic vodka
  • 3/4 cup of sugar

METHOD

  1. Melt the butter and chocolate. Set aside.
  2. Mix the flour, cocoa powder, baking powder with a whisk.
  3. Beat the eggs and 3/4 cup of sugar until the mixture is thick- pale yellow ribbon like consistency.
  4. Add the melted chocolate and butter mixture and vanilla. Mix well.
  5. Add the flour mixture through a sieve and mix to combine. Add the pistachios. Do not over mix.
  6. Pour the batter in small rectangle shape molds or you can make a square and cut in bars.
  7. Bake at 170 degree C for 20 mins. If it’s a little underdone do not worry!
  8. Once cool pipe the rose cream and decorate!

 

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