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We’re still floating and mildly homeless, so I took over someone else’s kitchen (my mother’s) to perform this month’s Daring Bakers challenge. I’m glad I did! I discovered that danish pastry is time-consuming but not that tough and super-rewarding. The final result is buttery, melting, and super-tender.
I’m grateful to Kelly of Sass & Veracity and Ben of What’s Cooking? for a great challenge! I’m a little too lazy to copy out the recipe, so if you’d like to try it out (do! It’s fun and delicious!), you can find it here.
Welcome back to Booze Stereo, delayed gratification edition. Last week, I talked about impulsive food prep (does a cocktail count as food? Not so much, I guess). As soon as I read about apple vermouth cocktail on Serious Eats (original recipe from Paul Clarke), I knew I had to have it. You know when a taste springs into your mind fully formed? Yeah, that’s what I had. Of course, after my impulsive assembly of ingredients, I had to wait and allow my sliced apples to steep in a litre of vermouth for five days. We finally got to taste our concoction on Saturday, when we cracked open the bottle as a brunch accompaniment.
My expectations were totally warranted. This cocktail is fruity without being froufy, as the herbal notes of the vermouth tone down the apple flavours and add a bit of sophistication. It was a great brunch drink as it was nice and light. I wish I had one of these, because I think it would be amazing fizzy. But maybe that would be over the top.
The assembly was very easy too. I made the executive decision to leave the skins on the apples, because I wanted the vermouth to pick up a nice pink colour, which it did. There was a bit of sediment in the final product after I strained it through just a fine-mesh strainer. However, I also strained it through several layers of cheesecloth and after that it came out nice and clear (see the above picture), with a beautiful coral pink tint. Another change to the recipe that I’d recommend is to reduce the number of apples. On Serious Eats, the number of apples was 8. I only used five. I had one mason jar full to the brim with apples and vermouth, and another jar that was only half-full. Next time, I’d fill two jars 3/4 full, as I found that the apples browned less in the jar that wasn’t full to the brim. I’m not sure why, but it worked better that way, maybe just because the apple-to-vermouth proportion was lower.
This was an altogether satisfying experience. I can’t wait to make another batch!