How to make a vegetable liqueur?

Answer 1

Interesting question! I've never done it, but this might work. We'll call it Mir Poix On A Freight Train. * 1 fifth good Russian vodka (this is no time for bad vodka!) * 2 stalks of celery, cleaned and chopped to .5in. * 1 large carrot, cleaned and chopped. * 1 tsp finely minced shallots. * 1 sprig thyme. * 1C white wine. * .5tsp Salt 1. Sweat all the vegetables and salt (but not the thyme) in a saucepan with the whine. Over low heat, let it reduce until almost dry. Let cool. 2. Find an airtight container, ideally glass but definitely non-absorbant and non-reactive, that will hold at least one quart. pour the vegetable mixture, the vodka, and the thyme into the container, and store in a cool, dark place for from 1 to 6 months. Consider sampling for taste as you go. 3. Strain the vodka through a collander lined with cheesecloth into a freshly cleaned bottle that you can seal airtight. 4. Correct seasonings and (hopefully) enjoy. Making liquers at home, for most of us, means using the infusion method, as shown above. We typically don't have presses, distilling gear, barrels or other taste-endowing containers to age in, etc. so we're stuck infusing -- which isn't bad at all. Try it with raspberries! :}

Answer 2

Is vegetable wiskey

---- The term liquor refers to a liquid that is reduced or concentrated (often by cooking over low or medium heat) and/or through a fermenting or aging process.

The process of making vegetable liquor is similar to making fruit jelly or jam, without the addition of pectin. One way to obtain vegetable liquor is to MASH or puree it. Then squeeze it through cheesecloth or strain it through a screen. Some harder or more fibrous vegetables, such as celery or broccoli, may require boiling prior to this process.

Vegetable liquor can sometimes improve the taste of dishes. For example; You might find re-fried bean or homemade chili or lasagna recipes actually seems to taste better after aging in a refrigerator overnight. This is especially true of tomato dishes, because of the formation of tomato liquor. However one should be cautious not allow it to age too long prior to consumption. I would estimate 1-3 days maximum shelf-life in a refrigerator. If you are making a large batch and want to consume it over time, consider freezing excess after the first 24 hours. If a tomato dish tastes "tinny or metallic" after aging, it has begun to spoil and should not be served.