VODKA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 3/4 cup heavy cream, 2 cups Perfect Marinara Sauce (see Cook's Note) and a pinch of red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.
BOOZY MELON THREE WAYS
For the ultimate easy, boozy summer dessert, pair different melons with different liquors and top with fresh herbs. We like watermelon with tequila and mint, honeydew with gin and tarragon, and cantaloupe with vodka and basil. Sprinkle each with lime juice and flaky sea salt. Make one or make all three!
Provided by Riley Wofford
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Time 35m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Tequila-Soaked Watermelon: Place sugar, tequila, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange watermelon in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with mint and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
- Gin-Soaked Honeydew: Place sugar, gin, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange honeydew in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with tarragon and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
- Vodka-Soaked Cantaloupe: Place sugar, vodka, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange cantaloupe in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with basil and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
FRUIT-INFUSED VODKA
Steps:
- Combine all the ingredients in a large bowl, jar, or plastic container and seal tightly. Refrigerate for at least 5 days, preferably a couple of weeks; taste periodically and you will know when it is ready.
- Strain and store the vodka in the refrigerator or freezer.
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- Pineapple + Rum. Tropical pineapple embodies the taste of summer. It's refreshing, tangy, and unbearably juicy. This year, however, up the ante and soak these fresh fruit chunks in rum for an extra delicious, boozy infused fruit treat.
- Coconut + Rum. Channel your inner pirate and break out the coconut... and the rum. Rum-infused coconut is delicious in tres leches cake, as a piña colada garnish, or simply eaten with a fork.
- Mango + Champagne. Mangos are great because you don't have to soak them so much as blend them with your favorite alcohol. Give a mango + lime + champagne agua fresca a try at your next brunch party to see how boozy you like your tropical fruit.
- Watermelon + Beer. Summer beers are here and you know you're going to need every excuse to try them all. So why not take it to the next level try out beer-soaked watermelon.
- Strawberries + Vodka. There are so many liqueurs that you should be soaking your strawberries in. For starters try: Sherry. Triple Sec. Kirsch. Kahlua. Vodka. Or you can get extra fancy and plump your strawberries up with some champagne and then dress them up with a coat of frosting.
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