Infusions

The Vintage Pink Lady

Courtesy of Michael Cadden, Tavern Law, Seattle, WA
(A modernist’s take on a speakeasy vintage classic.)
Makes 1 cocktail

pink lady cocktail sous vide

INGREDIENTS

  • 1 ½ ounces (45 ml) gin
  • ¾ ounce (22 ml) sous vide infused Pear Shrub
  • ½ ounce (15 ml) fresh lemon juice
  • ¼ ounce (7.5 ml) Demerara simple syrup*
  • 2 dashes bitters (Old Fashioned Barrel Aged Fee Brothers Bitters preferred)
  • 1 egg white
  • Ice cubes as needed
  • Fresh cranberry juice for decoration

DIRECTIONS

  1. Combine all ingredients, except the ice cubes and cranberry juice, in a mixing tin set (cocktail shaker). Add the spring of a Hawthorn strainer, if you have it, as it helps whip the egg whites and dry shake for 1 minute.
  2. Open, take out the spring, add the ice, and shake for another minute.
  3. Double strain through a Hawthorn strainer and a fine mesh strainer into a flip glass or large coupe-style cocktail glass.
  4. Let sit for 30 seconds before adding drops of fresh cranberry juice to decorate; get creative with the swirling.
  5. Imbibe.

*Demerara Simple Syrup can be made easily following the standard SousVide Simple Syrup recipe, but substituting Demerara sugar for the castor sugar in the recipe.

Tavern_Law_Pink_Lady_Cocktail_2

Tavern_Law_Pink_Lady_Cocktail_5

Pear Shrub

Sous Vide Infused Pear ShrubCourtesy of Michael Cadden, Tavern Law, Seattle, WA
Makes about 1 pint (480 ml) of shrub

INGREDIENTS

  • 8 ounces (228 g) Bosc pears, washed, cored, and chopped or thinly sliced (not peeled)
  • 8 ounces (228 g) Demerara sugar
  • 8 ounces (240 ml) apple cider vinegar

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 148F/64.5 C.
  2. Put the sugar and pears into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven to cook for 1 hour.
  4. Remove and quick chill the pouch in ice water (half ice, half water) for 30 minutes, then refrigerate for 12 hours.
  5. Again, preheat the water oven to 148F/64.5 C.
  6. Open the pouch, transfer the pears to a large (gallon/3.8 liter) zip-closure cooking pouch and add the cider vinegar and mix together; use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  7. Submerge the pouch in the water oven to cook for another 6 hours.
  8. Quick chill in the pouch, again, submerged in ice water for 15 minutes, then refrigerate until well chilled.
  9. Strain to remove the solids and transfer the liquid to a clean, stoppered bottle. (Reserve the pear pieces to use on top of ice cream or dehydrate the thin candied pear slices for use as a garnish on desserts or entrees.)

Ponche Crema – Venezuelan Christmas Nog

Ponche_Crema Venezuelan Christmas NogServes 10 to 12

INGREDIENTS

  • 4 eggs, well beaten
  • 2 cups water
  • 1 can (14-ounce/396g) sweetened condensed milk
  • 1 can (12-ounce/354g) evaporated milk
  • 1 can (12-ounce/354g) crème de coco
  • 2 cups (480 ml) white rum
  • 2 or 3 cinnamon sticks
  • ground cinnamon for garnish

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
  2. In a blender or large mixing bowl, beat the eggs until pale yellow. Add the water, evaporated milk, condensed milk, and crème de coco and mix until well blended.
  3. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch.
  4. Add the cinnamon sticks and use the displacement method (Archimedes’ Principle) to remove as much air as possible and zip the seal.
  5. Submerge in the water oven to cook for 2 hours.
  6. Remove the pouch from the water oven and quick chill, submerged in ice water (half ice/half water) for at least 30 minutes.
  7. Strain the mixture to remove the cinnamon sticks and any solid bits and store in a clean pouch or covered container in the refrigerator until serving.
  8. To serve, put the egg and cream mixture into a large punch bowl, stir in the rum, and sprinkle cinnamon over the surface. Ladle into individual mugs or glasses for serving.

Sorrel (Hibsicus) Punch (Jamaican Christmas Punch)

Sorrel (Hibiscus) Punch CocktailMakes about 1 ½ quarts (1.4 liters)

INGREDIENTS

  • 2 cups (70 g) dried sorrel (hibiscus flowers)
  • ¼ cup (57 g) fresh minced ginger root
  • 1 tablespoon (7 g) whole allspice berries
  • 1 cup (190 g) castor sugar
  • 4 cups (0.9 liters) water

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
  2. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  3. Submerge the pouch in the water oven to cook for 30 minutes.
  4. Remove and quick chill, submerged in ice water (half ice/half water) for 20 minutes. Strain the infusion into a clean bottle and refrigerate. Discard solids.
  5. Serve chilled, over ice, garnished with fresh mint as a refreshing non-alcoholic holiday libation or use as the base for an adult holiday cocktail (recipes below.)

Sorrel (Hibiscus) Rum Cocktail
Makes 1 cocktail

INGREDIENTS

  • 4 ounces Sorrel Punch (above)
  • 2 ounces white rum
  • Ice
  • Mint leaves, orange twist, or fresh cranberries for garnish

INSTRUCTIONS

  1. Put the punch, rum, and ice into a shaker and shake until well chilled.
  2. Strain over fresh ice into a rocks glass or serve up (neat) in a stem.
  3. Garnish with mint or an orange twist or for a holiday feel, a skewer of fresh cranberries.

Sorrel (Hibiscus) Champagne Cocktail
Makes 1 cocktail

INGREDIENTS

  • 2 ounces Sorrel Punch
  • 4 or 5 drops orange bitters
  • 3 to 4 ounces champagne

DIRECTIONS

  1. Put the punch into a champagne flute, add the bitters, and top with chilled champagne.
  2. Garnish with a twist of orange or drop in a fresh cranberry.

Rumtopf (Rum Poached Fruit)

Rumtopf

Photo credit: Sven Wolter

A German Christmas tradition, usually requiring months of layered additions to preserve the fruit as it comes in season. Almost any fruit will work, but avoid dark berries, which stain the lighter fruits; kiwis or bananas, which are too soft and go mushy; and citrus fruits, which tend to make the batch too sour.
INGREDIENTS

  • 4 pears, peeled, cored, and sliced
  • 8 to 10 apricots, pitted and halved
  • 4 plums, pitted and quartered or sliced
  • 24 cherries, pitted and halved
  • 1 cup (192 g) castor sugar
  • 1 cinnamon stick, broken into pieces
  • 2 star anise pods
  • 3/4 cup (180 ml) rum, white or dark

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 180F/82C.
  2. Put the fruit into a large (gallon/3.8 liter) zip closure cooking pouch. Add the sugar, close the seal, and shake to disperse the sugar.
  3. Add cinnamon, star anise, and rum to the pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  4. Submerge the pouch in the water bath and cook for 45 minutes to 1 hour.
  5. Remove from the water bath and immediately submerge in an ice bath (half ice/half water) to stop the fruit from continuing to cook.
  6. Refrigerate in the pouch for up to a week.
  7. Serve the fruit on its own or over vanilla ice cream.

You can also strain the delicious pouch liquor, which makes a lovely cordial or add an ounce (30 ml) of it to a glass of champagne for a Rumtopf cocktail.

Infused Olive Oil

Rosemary Infused Olive OilCourtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Makes about 2 cups (480 ml)

INGREDIENTS

  • 2 cups (480 ml) olive oil
  • Dried Infusion Flavorings of choice (see suggestions that follow)

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 131F/55C.
  2. Pour the olive oil into a small zip-closure cooking pouch.
  3. Add the flavoring ingredients you have chosen.
  4. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
  5. Submerge the pouch in the water oven and cook for 3 hours.
  6. Remove the pouch from the water oven and submerge in an ice-water bath (half ice, half water) until chilled.
  7. You may wish to strain the oil prior to storing in refrigerator, depending on the ingredients you are infusing. (For instance, for the Herb Chili Oil below the longer the chili sits with the oil the more heat the oil will absorb. For the Vanilla Bean Oil, no need to strain.)
  8. Either store the oil in the pouch or pour into a sterilized and dry stoppered glass bottle.
  9. Will keep for 1-2 months in the refrigerator.

Suggested Infusion Flavorings:

For Chili Herb Oil

  • 2 tablespoons (20 grams) dried herbs, spices and/or chilies

For Vanilla Olive Oil

  • 2 vanilla bean pods, split and seeded; use both pods and seeds to infuse

 

Note:  Special care should be taken to use only clean dried herbs and flavorings when infusing oils because of the risk of soil contamination.  Please see Madeline’s blog on this topic for instructions on drying your own fresh herbs to use in making infused oils.

Infusing Oils With SousVide Supreme

This summer preserve the sunshine with SousVide Supreme by infusing olive oil with your favorite herbs and spices. Instantly add a burst of flavor to your meals by drizzling sous-vide-infused oil over risotto, meat, fish, poultry, vegetables or fresh berries.

A SousVide Supreme water oven is the perfect tool for infusions because it injects full flavor into the oil in just a few hours, as opposed to having to let the mixture sit for several days at room temperature or altering the flavor of the olive oil by heating too vigorously on a traditional stove-top. In just three short hours you will have oil that is intensely flavored.

It is very important when infusing oil that you use clean and dry herbs, because of a dangerous microorganism known as Clostridium botulinum. This microorganism, found in soil, can be present on fresh produce—especially roots or bulbs, such as garlic. In a moist, nutrient-rich, airless environment, it can grow and produce the toxin that causes botulism. Therefore, steer clear of fresh herbs and garlic; instead purchase dried herbs or better yet dry your own. Growth of C. botulinum is hampered by high concentrations of sugar, salt, and acid, so these precautions are less important when infusing sugar syrups or vinegars. Oil, however, is a very good environment for its growth, so an added measure of care is needed when infusing oils.

Drying your own herbs couldn’t be simpler.
1) Rinse fresh herbs and pat dry with paper towels.
2) Tie into bunches with string.
3) Hang upside down in an airy but ambient to warm temperature room for a few weeks until dry and the stalks break instead of bend.

The infused oils are versatile, simply store in the refrigerator and add a glug or two to your next marinade, drizzle as a finishing oil for meat, fish, poultry, or vegetables or use as a poaching liquid for your next sous vide meal. Some of our favorite flavor combinations are shrimp or pork with Chili Herb Oil, beef with Garlic Rosemary Oil and rabbit or chicken with Vanilla Bean Olive Oil.

Basic Infused (Flavored) Oil
Makes about 2 cups (480 ml)

INGREDIENTS

  • 2 cups (480 ml) olive oil
  • Dried Infusion Flavorings of choice (see suggestions that follow*)

DIRECTIONS

1. Fill and preheat the water oven to 131F/55C.
2. Pour the olive oil into a small zip-closure cooking pouch.
3. Add the flavoring ingredients you have chosen.
4. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
5. Submerge the pouch in the water oven and cook for 3 hours.
6. Remove the pouch from the water oven and submerge in an ice-water bath (half ice, half water) until chilled.
7. You may wish to strain the oil prior to storing in refrigerator, depending on the ingredients you are infusing. (For instance, for the Herb Chili Oil below the longer the chili sits with the oil the more heat the oil will absorb. For the Vanilla Bean Oil, no need to strain.)
8. Either store the oil in the pouch or pour into a sterilized and dry stoppered glass bottle.
9. Will keep for 1-2 months in the refrigerator.

*Suggested Infusion Flavorings:

*For Chili Herb Oil

  • 2 tablespoons (20 grams) dried herbs, spices and/or chilies

*For Garlic Rosemary Oil

  • 2 tablespoons (20 grams) dried garlic flakes
  • 2 tablespoons (20 grams) dried rosemary

*For Vanilla Olive Oil

  • 2 vanilla bean pods, split and seeded; use both pods and seeds to infuse

Lychee Vodka and Cordial

lychee infused vodkaMakes about 48 ounces (860 ml)

INGREDIENTS

For the vodka

  • 15 lychee nuts, canned
  • 1 bottle (750 ml) vodka

For the cordial

  • 3 cups (710 ml) simple syrup

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 153F/57C.
  2. Put the lychees and vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove as much air as possible from the pouch and zip it closed.
  3. Submerge the pouch in the water oven to cook for 1 hour.
  4. Remove the bag and submerge it in an ice water bath (half ice, half water) for 20 to 30 minutes to quick-chill the contents.
  5. Strain the infused vodka through a fine mesh sieve into a large bowl and discard the solids or save for some other use.
  6. Put the infusion into a stoppered bottle and refrigerate or freeze. Use in specialty cocktails, such as Cosmopolitans or martinis.

To make the cordial

  1. Mix 1 part infused vodka with 3 parts simple syrup.
  2. Serve as an after dinner cordial or use the cordial mixture in specialty cocktails that call for a sweet touch.

Jalapeno Vodka

jalapeno photoMakes 750 ml

INGREDIENTS

  • 2 fresh jalapeno peppers
  • 1 bottle (750 ml) vodka

DIRECTIONS

  1. Fill and preheat the SousVide Supreme to 147F/64C.
  2. Cut the peppers in half and remove the stems, seeds and veins.
  3. Put the peppers and vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  4. Submerge the pouch in the water oven to cook for 2 hours.
  5. Quick chill in the pouch, submerged in ice water (half ice, half water) for 15 to 20 minutes.
  6. Strain the infused vodka into a clean bottle with a stopper or cap and refrigerate.

Spicy Bloody Mary
Makes 4 cocktails

INGREDIENTS

  • 8 ounces (240 ml) jalapeno vodka
  • 16 ounces (480 ml) vegetable/tomato juice cocktail (V8)
  • 2 ounces (60 ml) lemon juice
  • 1 tablespoon (15 ml) horseradish, if desired
  • Worcestershire sauce, to taste
  • Ice cubes
  • Celery salt and black pepper, for rimming glass
  • Olives and/or marinated green beans for garnish

DIRECTIONS

  1. In a pitcher, mix the vodka, tomato juice cocktail, lemon juice, Worcestershire sauce, and horseradish. Add ice and stir to chill well.
  2. Mix the celery salt and pepper on a plate; wet the rim of each glass with water and dip the rim into the salt mixture to coat.
  3. Add ice to each glass and fill with the cocktail mixture.
  4. Add a marinated green bean and/or a spear of olives to each glass and serve.

Fresh Ginger Syrup

Makes about a quart and a half (1.2 liters)

INGREDIENTS

  • 2 cups (383 g) castor sugar
  • 4 cups (960 ml) water
  • 3 inches (7.5 cm) fresh ginger root, peeled and grated
  • 2 ounces (60 ml) vodka

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 147F/64C.
  2. In a zip-closure cooking pouch, put all ingredients, except vodka, and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  3. Submerge the pouch in the water oven to cook for 90 minutes.
  4. Strain the pouch liquid through a fine mesh strainer into a bowl, add the vodka  and transfer the infusion to clean bottle with a stopper.  Discard solids.
  5. Refrigerate the syrup to chill thoroughly.
  6. Store, sealed, in the refrigerator for up to several weeks.

 

 

Habanero Infused Tequila

SVS_BBQ_Main_Final_Food_COCKTAIL_STILL_webInfusion and cocktail courtesy of Rex Bird

INGREDIENTS

  • 1 to 1 ½ fresh sliced habanero peppers, stemmed and seeds removed
  • 1 lemon, for zest
  • 1 orange, for zest
  • 1 bottle (750 ml) anejo tequila

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 165F/74C.
  2. Put all the ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  3. Submerge in the water oven to cook for 10 minutes.
  4. Taste test and dilute with additions of the same tequila, if too spicy.

Use it straight as a shooter with a lick of salt and lime or to make a delicious Habanero Margarita!

Hot Spiced Cider

spiced cider

(Use it on its own or to make the Spiced Cider Toddy hot cocktail.)

Makes about 1 quart/0.9 liter

INGREDIENTS

  • 1 orange
  • 1 quart (0.9 liters) apple cider
  • 2 ounces (60 ml) brandy (VS or VSOP quality level)
  • 1/2 cup (120 ml) honey
  • 1/2-inch (1.25 cm) piece peeled ginger root
  • 6 allspice berries
  • 3 cloves
  • 1 cinnamon stick (about 3-inches/7.5 cm)
  • 1 star anise pod

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
  2. Carefully remove the peel of the orange with a vegetable peeler and scrape any remaining white pith away with the edge of a paring knife.
  3. Combine all of the remaining ingredients in a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to infuse for 1 hour.
  4. Open the pouch carefully and give the infusion a taste to determine if the level of spice and sweetness are to your liking. For more spice, let the infusion continue to cook for another 30 minutes. If you’d like more sweetness, add more honey by the tablespoon, whisk to combine, and proceed.
  5. When you’re happy with the flavor profile, open the pouch and strain the infusion through a fine mesh strainer to remove solids; discard solids.
  6. Return the infused cider to the pouch, again use displacement to remove air, zip the seal and leave the cider in the water oven to keep warm for serving.
  7. Delicious as is, in a warmed mug, for a mainly non-alcoholic holiday treat or use it to make the Spiced Cider Toddy (below).

Spiced Cider Toddy
Makes 8 servings

  • 2 cups (480 ml) bourbon
  • 1 orange, thinly sliced (8 thin slices)
  • Whole cloves, for studding the orange slices
  1. Put 6 ounces (180 ml) of the infused cider and 2 ounces (60 ml) of the bourbon into each warmed mug
  2. Float one studded orange slice on top
  3. Serve hot.