Krupnik Fire Vodka Food

POLISH HONEY-SPICED VODKA (KRUPNIK)

Steps:

• You can serve the krupnik hot immediately after making it. Or you can allow it to cool and serve it cold.

KRUPNIK (POLISH VEGETABLE BARLEY SOUP)

Steps:

• Soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours).
• Drain the mushrooms (reserving water), and chop them coarsely.
• In a heavy 3-4 qt casserole dish, combine the mushrooms, reserved water, chicken, celery, carrot, string beans, and peas.
• Add the stock and bring to a boil over high heat.
• Reduce to low heat and simmer, partially covered, until chicken is done and vegetables are tender-crisp (20 minutes).
• Strain, setting aside chicken and vegetables and returning stock to the casserole dish.
• Melt the butter over medium heat.
• Add the barley, and stir for 1-2 minutes (do NOT let barley brown).
• Add the barley and butter to the stock and bring to a boil over high heat.
• Reduce to low heat and simmer, partially covered for 10 minutes.
• Add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes).
• Return chicken and vegetables to the soup.
• Add water if needed, to thin the soup.
• Season with salt and pepper to taste, then let simmer for a few minutes to reheat the chicken and vegetables.
• Garnish each bowl with a spoonful of sour cream and sprinkle with dill, if desired.

KRUPNIK (POLISH MUSHROOM BARLEY SOUP)

Steps:

• Soak the cepes in a little water for 15 minutes, until they soften.
• Chop all the vegetables finely in 2 batches in the food processor and put them in a pan with the barley and all the water (including the mushroom-soaking water).
• Chop the softened mushrooms in the food processor, and add them to the pot.
• Bring to the boil, remove the scum, season with plenty of salt and pepper, and simmer for 1 hour, or until the barley is very soft and plump.
• The barley will thicken the soup.
• Add water if necessary, to thin it.
• Serve with sour cream, especially if the soup was made with water instead of broth.

POLISH FIRE VODKA (KRUPNIK) (SPICED HONEY VODKA)

Steps:

• In a large saucepan, combine all ingredients except for vodka and bring to a boil.
• Cover and reduce heat to a simmer; simmer for 5 minutes.
• Add the vodka, and when heated through, sreve immediately in Irish coffee cups serve chilled later in juice glasses (can also be reheated for serving later).

KRUPNIK (FIRE VODKA)

Steps:

• Combine honey with the water, vanilla, spices and the lemon peel in a large saucepan.
• Bring this to a boil, cover, and simmer.
• Reduce heat and let steep for several hours.
• When ready to serve, add vodka and remove from heat.
• Serve immediately.
• Can be reheated in a saucepan on a low setting just until you see the first wisps of alcohol steam.

POLISH KRUPNIK - OLD FASHIONED HONEY AND SPICE LIQUEUR

Steps:

• Place vanilla bean, cloves, cinnamon, allspice, peppercorns, and nutmeg into cheesecloth and tie with string (like a big tea bag).
• In a saucepan, combine 3 cups of water with the spice bag and whole, unpeeled clementines and bring to a boil. Reduce mixture to a simmer and simmer for 30 minutes. Then set aside.
• In a second saucepan, combine 3 cups of water with the honey and brown sugar and bring to a boil, stirring to dissolve honey and brown sugar. Reduce heat to medium, and continue to cook over the stove. As the mixture cooks, foam will form on the surface, and must be removed. The best way to do this is to use a large metal spoon to gather the foam to one side of the pot, allow it to accumulate and thicken, then skim off with the spoon. As the mixture cooks, it will thicken and continue to produce foam. Continue to remove foam as above, for about 5-10 minutes, until it stops foaming.
• In a large stockpot, combine grain alcohol and both mixtures. Place tight-fitting lid on stockpot, and allow to sit undisturbed overnight.
• The next day, remove the clementines and spice bag, and pour the mixture evenly into two 64 oz containers with lids (64 oz glass growlers work well, but so do 64 oz rubbermaid pitchers).
• The mixture should nearly fill each container. Add 1/2 oz of orange extract to each container. Then add just enough bottled water to each container to get a total of 64 oz of liquid in each container. Cover tightly.
• Allow mixture to sit in a cool, dark place for 6 weeks. During this time, the flavors blend and the krupnik becomes very smooth.
• After 6 weeks have passed, your krupnik is complete and ready to move to bottles or mason jars for storage and use. You will notice that there is sediment in the bottom of the containers. Use care when moving the containers, so as not to disturb the sediment.
• Use the siphoning technique discussed on http://homebrewmanual.com/how-to-siphon-beer-into-bottles/ to get a clear product into your final storage containers. It is worth the effort!

HOT VODKA WITH HONEY (KRUPNIK)

Steps:

• Heat sugar in 2 Tbs of water until it dissolves, then stir in the boiling water.
• Add vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns, and allspice berries.
• Bring to a boil, cover and simmer for 5 minutes.
• Strain the caramel mixture and return to the pan.
• Stir in honey and orange rind and heat, stirring, until the honey has completely dissolved.
• Bring to a boil.
• Remove the pan from the heat and gradually stir vodka.
• Serve hot or cold.

FIREBIRD'S HONEY VODKA

Steps:

• Scrape the vanilla beans.
• Zest the lemons and oranges.
• Then stir all the ingredients, except Vodka, into a small saucepan and bring to a low boil.
• Turn down the heat to a very, very low simmer.
• Let it simmer, stirring constantly, for 2 minutes. Do not let it boil or it will become a hard lump.
• Remove from the heat and let sit overnight.
• The next day strain the solids and add the honeyed liquid to the vodka and chill.