Skip to main content

Beet Syrups for Cocktails


I infused two jars of simple syrup with beets, one golden and one red, that will be used for cocktails.  It's not a dinner party at Cam's unless there are some funky drinks being poured.  I'll post the recipes for a Beet-Nyk Martini and Beet Bubbly tomorrow night.  But for now, here's how I made the syrups.

Boil one beet in each color - one red and one yellow.  Then skin and slice the beets.  Create a simple syrup with 1 C organic granulated sugar and 1 C water.  Cook that over medium heat until the sugar is dissolved and the syrup begins to thicken.  Pour half of the syrup in one jar and half in the other; add a squeeze of lemon juice into each jar, then drop the sliced beets into the syrup.  Infuse for a minimum of 2 hours and a maximum of five days.

Comments

  1. what a clever use of beets! i make lots of syrups and infused cocktails, but have never thought o this. it must be a real treat and honor to be invited to one of your parties :)

    ReplyDelete
  2. Do you get good color out of the beets this way?

    I've made a beet-infused vodka (following Lucy Brennan's recipe), and had fun with that. http://imbibemagazine.blogspot.com/2007/03/taste-of-lucy-brennan.html

    ReplyDelete
  3. @Christy, thanks! Yes, my friends clear their schedules when I invite them over for dinner. ;)

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa