Infusions

Adapted from a recipe of the Winecask Restaurant, Santa Barbara, CA
Makes 1 cocktail

INGREDIENTS

• 1 ounce (30 ml) Clear Creek Douglas Fir Eau de Vie
• 1 ounce (30 ml) apple brandy
• 1/2 ounce (15 ml) orange juice
• 1/2 ounce (15 ml) lemon juice
• 1/2 ounce (15 ml) cranberry juice
• 1/4 ounce (7.5 ml) vanilla bean simple syrup
• 1/4 ounce (7.5 ml) cinnamon simple syrup
• Cinnamon sugar and orange juice for rimming glass (optional)

INSTRUCTIONS

1. Combine all ingredients in an ice shaker and shake until chilled.
2. Pour orange juice into a flat saucer. Put cinnamon sugar into a separate flat saucer.
3. Dip the rim of a cocktail stem first into the orange juice and then into the sugar to rim the glass.
4. Strain the cocktail into the rimmed glass.

Makes 1 quart (0.9 liter)

INGREDIENTS

• 4 cinnamon sticks
• 2 cups (480 ml) water
• 2 cups (383 g) castor (superfine) sugar

INSTRUCTIONS

1. Preheat the SousVide Supreme to 190F/88C.
2. Put all sugar and water into a large (gallon/3.8 liter) zip-closure cooking pouch and whisk until the sugar has mostly dissolved then add the cinnamon sticks.
3. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
4. Submerge in the water oven to cook for 1 hour.
5. Remove the pouch, strain the contents into a clean, stoppered bottle, and refrigerate for up to 4 weeks.

Makes 1 quart (0.9 liters)

INGREDIENTS

• 4 vanilla beans
• 2 cups (480 ml) water
• 2 cups (383 g) Castor (superfine) sugar

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 190F/88C.
2. Split the vanilla beans and scrape the seeds.
3. Put the bean pods, seeds, water and sugar 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.
4. Submerge the pouch in the water oven to cook for 1 hour.
5. Strain the syrup through a fine mesh sieve, lined with cheesecloth or a coffee filter, to catch the bean sediment.
6. Pour into a clean bottle with a stopper or screw-top and label.
7. Cool and keep refrigerated for use up to 6 weeks.

Makes about 2 quarts/liters

INGREDIENTS

• 1.75 liters bourbon (or Irish whiskey)
• 2 large oranges (used for zest)
• 1 large jar (about 14 ounces/370 g) maraschino cherries
• 2 cups (480 ml) simple syrup (equal parts sugar and water, cooked over low heat until dissolved)

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 147F/64C.
2. Remove just the zest from the oranges with a sharp vegetable peeler and put into a gallon (3.8 liter) zip-closure cooking pouch (available on our site).
3. Add the bourbon and the entire bottle of maraschino cherries and their syrup to the pouch.
4. With the zip closure open, lower the pouchinto the water bath and as the closure nears the surface and the air has been forced out (by the weight of the water on either side of it) zip the seal closed and leave the pouch submerged.
5. Let the bourbon ‘cook’ for 3 hours.
6. Strain the bourbon (remove cherries and zest) over a large bowl and stir in the simple syrup.
7. Pour into clean bottles with stoppers or lids and chill well.
8. Enjoy over ice with a splash of soda or straight as a cordial.

For 1 cocktail

INGREDIENTS

For watermelon infused vodka martini

• 4 to 6 ice cubes
• 2 ounces (60 ml) Watermelon Infused Vodka (recipe follows)
• 1 ounce (30 ml) pureed watermelon flesh, seeds removed
• 1/2 ounce (15 ml) fresh lime juice
• 1/2 ounce (15 ml) simple syrup
• 1 sliver watermelon with rind (optional garnish)

For watermelon infused vodka

• 2 cups (480 ml) vodka
• 2 cups (480 ml) cubed watermelon flesh
• 1 lime (for zest only)

INSTRUCTIONS

For watermelon infused vodka martini

1. Fill and preheat the SousVide Supreme to 143F/61.5C.
2. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and use the Archimedes Principle (displacement method) to remove the air from the pouch, then zip it closed.
3. Submerge the pouch in the water oven and cook for 1 hour.
4. Remove and quick chill the pouch, submerged in an ice water bath (half ice/half water) for 15 minutes.
5. Strain the vodka into a clean, stoppered bottle and refrigerate or freeze.
6. Puree the watermelon cubes until smooth, put into a clean zip closure pouch, and freeze for later use as a delicious Drunken Watermelon Slurpee or use them in future cocktails.
7. Put ice into a cocktail shaker, add all ingredients, except garnish, and shake well.
8. Pour into a stemmed cocktail glass, garnish, and serve.

For drunken watermelon slurpee

1. Put 1/2 cup (120 ml) vodka-infused watermelon puree into a stemmed cocktail glass and enjoy!

Courtesy of Faith Keating (keatinglang.com)

INGREDIENTS

• 3 cups (12 oz/340 g) of blackberries
• 1/2 cup (1.3 oz/34 g) basil leaves
• 4 cups (16 fl oz/473 ml) white balsamic vinegar

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 153°F/ 67°C.
2. Combine ingredients in a large (1 gallon/3.8 liter) zip-closure cooking pouch, use the Displacement (Archimedes’) Principle to evacuate the air, and zip closed.
3. Submerge in the water bath and cook for 2 to 3 hours.
4. Partway through the cooking process, squeeze the pouch to soften the blackberries.
5. Strain the vinegar through cheesecloth or a fine mesh strainer and discard the solids.
6. Pour the infusion into a clean bottle, cap tightly, label, date, and store in the refrigerator for up to a six weeks.

INGREDIENTS

For the vodka

• 12 ounces (340g) fresh cranberries
• 1 quart (960 ml) vodka

For the simple syrup (Add prepared simple syrup to the vodka for a deliciously sweet alternative)

• 2 cups sugar
• 2.5 cups water

INSTRUCTIONS

For the vodka

1. Fill and preheat the SousVide Supreme to 153F/ 67C.
2. Put the cranberries and vodka into a zip-closure cooking pouch and, using the displacement method (Archimedes Principle) remove the air and zip the seal closed.
3. Cook for 2 hours, then strain the liquid into a clean stoppered bottle. (You can discard the fruit or use for some other purpose.)
4. The infusion will keep, refrigerated, for several weeks.

For the simple syrup (Add prepared simple syrup to the vodka for a deliciously sweet alternative)

1. Combine the sugar and water in a saucepan and bring to a boil over medium high heat.
2. Allow to simmer, unstirred, for 15 minutes to completely dissolve.
3. Cool and add to the infused cranberry vodka (above).

INGREDIENTS

• 10 fresh lemons (for zest)
• 1 1/2 (288 g) cups castor (superfine) sugar
• 1 quart (960 ml) water
• 1 quart (960 ml) vodka

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 135F/57C.
2. With a vegetable peeler or sharp paring knife, remove the zest from the lemons. (Save the lemons themselves for another use.) Take the time to scrape away any bits of bitter white pith from the underside of the pieces of zest with a sharp knife.
3. Put the lemon zest into a large (gallon/3.8 liter) zip-closure cooking pouch. Add the vodka and cook for 2 hours.
4. Meanwhile, in a saucepan over medium heat, completely dissolve the sugar in the water and set aside to cool.
5. When the cooking time has elapsed, strain the vodka into a bowl or pitcher. Stir in the simple syrup and pour the finished limoncello into clean bottles with tightly fitting stoppers.
6. Chill well and enjoy!

INGREDIENTS

• 2 quarts (1.8 liters) water
• 8 teaspoons (16 g) loose green or black tea
• 1 cup (150 g) fresh raspberries, crushed lightly
• 40 fresh mint leaves

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 140F/60C
2. Put all ingredients, except the tea leaves, into a large (gallon/3.8 liter) food grade, zip closure cooking pouch.
3. Use the Archimedes’ Principle to evacuate the air in the pouch and zip it closed.
4. Submerge the pouch and cook for 30 minutes.
5. Open the pouch and add the tea leaves; use Archimedes’ Principle again to evacuate air, seal again, and submerge and cook for another 10 minutes.
6. Strain the mixture into a clean container and store in the refrigerator.
7. Sweeten if desired and serve.

INGREDIENTS

For the salad

• 4 ounces (115 g) fresh haricot vert (green beans)
• 1/2 teaspoon (2.5 ml) kosher salt
• 4 cups (224 g) butter lettuce, washed, trimmed, and torn into bite size pieces

For the dressing

• 2 tablespoons (30 ml) Orange Infused Vinegar
• 1 teaspoon (5 ml) prepared Dijon-style mustard
• 1/2 teaspoon (2.5 ml) sea salt
• 1 clove garlic, pressed
• 1/4 teaspoon (1.25 ml) Herbes de Provence
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon (5 ml) honey or 1/2 packet artificial sweetener*
• 2 ounces (60 ml) extra virgin olive oil

INSTRUCTIONS

1. Prepare the dressing in a salad bowl by combining all dressing ingredients except the olive oil.  Let the mixture sit at room temperature as you proceed.
2. In a saucepan over medium high heat, bring 4 cups (.9 liter) water to a rapid boil.
3. Add the salt and the haricot vert and continue to boil for 2 minutes to blanche.
4. Immediately remove the beans and shock them in a bowl of ice water (half ice/half water) to halt the cooking process. Drain and cut the beans in thirds to make bite size pieces.
5. Add the olive oil to the vinegar in a steady slow stream, whisking vigorously to emulsify.
6. Add the butter lettuce and green beans and toss to coat with the dressing.
7. Serve immediately.

* If preferred, use an amount of artificial sweetener of sweetness equivalent to 1 teaspoon (5ml) sugar

Courtesy of Faith Keating

INGREDIENTS

• 10 blood oranges (or 5 navel oranges) for zest
• 10 fresh rosemary springs
• 4 cups (.9 liters) white balsamic vinegar

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 153F/67C.
2. Zest the oranges, being careful to use only the orange surface of the peel, and not the white inner layer.
3. In a large (gallon 3.8 liter) zip-closure cooking pouch, combine the zest with the rosemary and vinegar, use Archimedes’ Principle to evacuate the air, and zip the pouch closed.
4. Submerge in the water oven and cook for 2 to 3 hours.
5. Strain the vinegar through cheesecloth or a fine mesh strainer, pour into a clean bottle, and seal.