Apricot Vanilla Vodka Food
APRICOT LIQUEUR
Sip in cordial glasses or dribble over vanilla ice cream. Probably my easiest liqueur recipe and very good. Since it's made with DRIED apricots, it can be made year-round. Years ago I gave this a couple times in a monogrammed pocket flask as a 21st birthday present. Cooking time is actually infusion time (at 5-7 days, it's a relatively short time for a fruit-flavored liqueur).
Provided by echo echo
Categories Beverages
Time P5DT2m
Yield 1 pint
Number Of Ingredients 3
Steps:
- Place apricots and sugar in a screw-top jar.
- Add vodka, screw cover on tightly and shake to dissolve the sugar.
- Leave for 5-7 days, inverting the jar daily (test the taste after 5 days and infuse 2 more if you want a stronger flavor).
- Strain liqueur into a decanter through a fine sieve and store in refrigerator.
- Apricots may be saved, chopped and used as a topping on ice cream.
Nutrition Facts : Calories 2120.2, Fat 1.2, Sodium 29.7, Carbohydrate 283.2, Fiber 17.5, Sugar 261, Protein 8.1
APRICOT VODKA MARTINI
Steps:
- Combine vodka, apricot nectar, and simple syrup in a cocktail shaker with ice. Shake and strain into a martini glass. Float the dried apricots in the drink and serve.
APRICOT VANILLA VODKA
This recipe makes a great, home made, flavored vodka. Tastes awesome out of the freezer, or with a splash of tonic, or club soda, or even with some Orange Juice. Needs to sit in the fridge about a week for the full flavor to permeate. Oh and use a decent vodka, (no cheap bar stuff) but you dont' have to go crazy, with Van Gogh or Belvedere or anything. (I estimated the servings, we don't keep track of that sort of stuff) Cooking time does not include 'resting' in the fridge.
Provided by CHRISSYG
Categories Beverages
Time 40m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- place the dried apricots in a saucepan with just enough water to cover.
- bring to boil and immediately turn off.
- allow to soak until soft about 15 minutes.
- In a large glass jar (don't use plastic or metal) place the apricots, any remaining liquid, the vanilla beans and the vodka.
- Give it a good stir and place in the fride.
- Allow to rest in the fridge about a week, stirring or gently shaking on occasion.
- You can either strain at this point and decant or, if you use a 'sun tea' type of jar with a spiggot at the bottom you can just pour directly from the jar.
Nutrition Facts : Calories 93.2, Fat 0.1, Sodium 1.4, Carbohydrate 6.7, Fiber 0.8, Sugar 5.7, Protein 0.4
APRICOT-VANILLA BEAN MUFFINS
Tangy apricot muffins with sweet marzipan on top.
Provided by Stephanie Wiebe Meismer
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Beat 1/2 cup butter in a large bowl with an electric mixer until creamy. Gradually add sugar and continue beating until mixture is light and fluffy. Stir in vanilla seeds. Beat in eggs one at a time, beating well after each addition, scraping down the sides of the bowl.
- Sift 3 cups flour, baking power, baking soda, and salt together in a small bowl. Add flour mixture alternately with buttermilk to the batter, mixing just until blended. Fold in apricots.
- Spoon batter into the prepared muffin cups and sprinkle each muffin with about 1/4 teaspoon coarse sugar.
- Blend together marzipan, 1 tablespoon flour, and 1 tablespoon butter. Top each muffin with a dab of the mixture.
- Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 57.6 g, Cholesterol 55.1 mg, Fat 11 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 5.9 g, Sodium 232.1 mg, Sugar 31.8 g
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