CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE
Categories Vodka Fish Herb Pasta Sauté Dinner Lemon Salmon Noodle Dill Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
- While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.
VODKA-LEMON SLUSH
Make and share this Vodka-Lemon Slush recipe from Food.com.
Provided by KeyWee
Categories Beverages
Time 10m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- In a large plastic container combine all ingredients (except sodas) and mix well.
- Cover& freeze overnight.
- To serve, scrape a large spoon across the top of the frozen mixture and place 1/2 cup of slush into a 8-oz glass.
- Fill with soda of choice.
- cheers!
CHICKEN AND ARTICHOKE IN LEMON VODKA SAUCE
I combined two pasta dishes I tried while on vacation to come up with this recipe. Serve with crusty bread.
Provided by NELLIE73
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain and transfer pasta to a bowl; stir in butter.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Season chicken with 1 pinch Italian seasoning and black pepper; place in a baking dish.
- Broil chicken in the oven until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into bite-size pieces.
- Heat olive oil in a large skillet over medium-high heat; cook and stir sun-dried tomatoes and garlic until garlic is softened, about 2 minutes.
- Stir chicken broth and cornstarch together in a bowl until dissolved; stir into sun-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes.
- Stir pasta and 1/4 cup feta cheese into chicken-artichoke mixture and simmer until pasta is warmed and feta cheese is melted, 2 to 3 more minutes. Remove skillet from heat. Sprinkle mixture with remaining 1/4 cup feta cheese; stir.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 58.4 g, Cholesterol 90.2 mg, Fat 19.9 g, Fiber 6.5 g, Protein 39.1 g, SaturatedFat 6.3 g, Sodium 781.5 mg, Sugar 4.6 g
LEMON VODKA
When I saw the episode of Ricardo doing this lemon vodka, I knew I had to try it. It's so yummy. You have to try it. The bottle has to be in a dark area for at least 7 days.
Provided by Boomette
Categories Beverages
Time 25m
Yield 4 cups
Number Of Ingredients 3
Steps:
- In a saucepan, bring the juice, zest and sugar to a boil. Stir until the sugar has dissolved. Cool.
- In a bottle or a sealed glass container, combine the syrup and vodka. Allow to infuse in a dark area for 7 or more days.
- Place a coffee filter in a strainer and filter the alcohol.
- Store in the freezer until ready to serve.
- Delicious after a winter activity. This lemon vodka is served in shot glass, in cocktails and martinis.
LEMON-FLAVORED VODKA
This lemon-flavored vodka recipe comes from Martha's TV kitchen.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 2 liters
Number Of Ingredients 2
Steps:
- Using a vegetable peeler, remove peel from lemons in large strips, making sure not to remove any of the white pith. Reserve lemons for another use.
- Place lemon peel in a large jar with a lid; add vodka. Cover and let stand at room temperature at least 3 days and up to 1 month. Strain before using.
VODKA LEMON CHICKEN
Make and share this Vodka Lemon Chicken recipe from Food.com.
Provided by Alia55
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Char the lemon slices on both sides in a pan over a high heat and set aside.
- Return the pan to a moderate heat and add the oil.
- Whisk the eggs and milk in a small shallow bowl. Tip the flour into another shallow bowl.
- Dredge a chicken breast in the flour, and then in the egg mixture. Place immediately in the pan. Repeat with the remaining breasts and saute the chicken until golden and cooked through. Set aside.
- Deglaze the pan with the vodka and loosen the flavor bits at the bottom of the pan by scraping with a wooden spoon.
- Add the butter, lemon juice, parsley, basil, capers, salt and pepper. Continue to cook until the mixture reduces by about a quarter. Return the chicken and grilled lemon slices to the pan and toss.
- Serve the chicken breasts topped with the sauce.
Nutrition Facts : Calories 458.8, Fat 25.7, SaturatedFat 11.4, Cholesterol 213.4, Sodium 374.1, Carbohydrate 17.1, Fiber 2.1, Sugar 0.6, Protein 33
LEMON-VODKA CHERRY TOMATOES WITH DILL
Steps:
- Cut a small shallow X in stem end of each tomato and have ready a bowl of ice and cold water. In a saucepan of boiling water blanch tomatoes, 3 at a time, 2 to 3 seconds and immediately transfer with a slotted spoon to ice water to stop cooking. (Tomatoes should still be firm, but skins should slip off easily.)
- In a bowl stir together vodka, vinegar, and sugar until sugar is dissolved. Peel tomatoes and add to vodka mixture with dill, pepper, and salt to taste, tossing gently. Marinate tomatoes, covered and chilled, at least 30 minutes and up to 1 hour.
- With a citrus zester cut 2 tablespoons zest in strips from lemon. (Alternatively, cut a 3- by 1-inch piece zest from lemon with a vegetable peeler and cut crosswise into thin strips.)
- Just before serving, gently toss tomatoes with a rubber spatula and sprinkle with zest. Serve tomatoes with small forks or wooden picks.
LEMON VODKA CAKE
What a delicious cake for the holiday! This cake contains delicious lemon flavor. The special addition of vodka makes this a delectable dessert.
Provided by Pat Duran
Categories Other Desserts
Time 45m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350^. Spray and flour a 10-inch tube pan. Set aside. --- Cream butter, sugar, egg yolks, lemon rind and vanilla together in a mixer bowl until light and fluffy on medium speed.
- 2. Combine cream cheese and vodka in a small bowl. Sift flour, baking powder,baking soda and salt into a separate bowl. Alternately add flour mixture and cream cheese mixture to butter mixture, beat well after each addition. Beat for 1 minute more, until mixture is light.
- 3. Combine almond extract with egg whites; beat in a clean mixer bowl until stiff but not dry. Fold egg whites gently into cake batter along with the chopped almonds , if using.
- 4. Pour batter into the prepared pan and bake for 50-55 minutes. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely. --- Syrup: Combine all ingredients for vodka syrup in a saucepan;except coconut. Cook over low heat for 5 minutes. Cool; pour in thin stream over cake. Sprinkle on coconut right away. Let stand 1 hour before serving.
LEMON GINGER INFUSED VODKA
Refreshing, light and spicy! All in one. Infused vodka's are all the rage these days so why not try your hand at one? This one makes an awesome martini for sure!
Provided by sassafrasnanc
Categories Beverages
Time 5m
Yield 1 bottle
Number Of Ingredients 3
Steps:
- Poke lemons with skewer or sticks to release flavor.
- Slice ginger into small slices.
- Place both into bottle or other appropriate container that has lid.
- Fill jar with vodka and let sit for 2 weeks.
- Strain and pour into decorative decanter or bottle.
Nutrition Facts : Calories 1688, Fat 0.5, SaturatedFat 0.1, Sodium 10.6, Carbohydrate 16.2, Fiber 4.9, Sugar 4.3, Protein 1.9
LEMON VODKA GRANITA
Steps:
- Combine the lemon zest and juice, syrup and vodka and transfer to a metal 13 x 9-inch baking pan. Freeze for 4 hours.
- Remove baking pan from freezer and scrape surface with a spatula or fork to create large crystals. Transfer crystals to wine goblets and garnish with fresh berries and toasted almonds.
- Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate.
LEMON VERBENA VODKA
Use this infused-vodka recipe from garden expert Sal Gilberte to make a Lemon Verbena Martini.
Provided by Martha Stewart
Yield Makes a half (750 mL) bottle
Number Of Ingredients 2
Steps:
- Place lemon verbena in vodka bottle; cover and shake to evenly distribute. Let stand at least 3 days before using.
ICED VODKA WITH CUCUMBER, LEMON, AND MINT
Categories Fruit Juice Vodka Alcoholic Cocktail Lemon Mint Cucumber Bon Appétit Drink
Yield Serves 8
Number Of Ingredients 8
Steps:
- Mix sugar, mint, and lemon slices in pitcher, mashing slightly with back of spoon. Mix in cucumber. Let stand 30 minutes. Add lemon juice, vodka, and 1/2 cup water; stir to dissolve sugar. Chill at least 30 minutes and up to 2 hours. Mix in ice and serve.
LEMON AND VODKA MARTINIS
Provided by Giada De Laurentiis
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place 4 large martini glasses in the freezer. Combine the sugar and lemon juice in a small bowl; whisk until the sugar dissolves. (The lemon syrup can be made 3 days ahead. Cover and chill.)
- Combine 1/4 cup lemon syrup and the vodka in a martini shaker. Add ice cubes. Cover and shake 8 to 10 times, then strain the mixture equally into 4 very cold martini glasses (about 3 tablespoons each). Add 1/4 cup chilled sparkling wine to each glass. Garnish each martini with a lemon slice if desired, and serve very cold.
MEYER LEMON-INFUSED VODKA
If you want your vodka to have a strong lemon flavor, you can simply add more lemons or steep the peels longer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Fruit Meyer Lemons
Yield 1 bottle
Number Of Ingredients 2
Steps:
- Peel Meyer lemons using vegetable peeler.
- Stuff lemons peels into bottle of vodka. Let steep for 2 weeks.
VODKA LEMON SHRIMP
Make and share this Vodka Lemon Shrimp recipe from Food.com.
Provided by Abby Girl
Categories < 30 Mins
Time 25m
Yield 10 skewers
Number Of Ingredients 11
Steps:
- Soak 10 wooden skewers in cold water for 30 minutes before starting.
- Vodka Lemon Sauce: In a small saucepan, over low heat, combine sugar, lemon zest and lemon juice; heat gently until sugar dissolves, about 5 minutes. Let cool, then stir in vodka, oil, ginger, garlic, salt and pepper.
- Place shrimp in a deep bowl and spoon 3 T sauce over top; toss to combine. (do this no more than 30 minutes ahead or the lemon juice will start to toughen the shrimp) Set the remaining sauce aside in the saucepan.
- Thread shrimp onto skewers, leaving space between pieces, Grill, turning once, for 5 minutes or until pink and opaque. Arrange skewers on a serving plate.
- Whisk cornstarch into the remaining sauce and bring to a boil; reduce heat and simmer for 2 minutes or until thickened and glossy. Transfer to a bowl and place next to the shrimp skewers. ~ Or ~ cook the shrimp on the stovetop. Heat a large skillet over medium high heat. Saute shrimp, shaking pan for about 4 minutes or until pink and opaque.
LEMON VODKA GRANITA
Steps:
- In a large pot over medium heat, combine the water and sugar. Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath. Add the lemon zest and lemon juice; stir to combine. Mix in the lemon vodka.
- Pour the lemon mixture into a shallow baking pan and freeze for 1 hour. Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan. This incorporates air so the final product literally melts in your mouth. Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency. You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result. Spoon it into a wine or martini glass.
THE LUCY (RASPBERRY AND LEMON THYME VODKA COLLINS)
A fruity summer cocktail that's a good way to use fancy herbs and that totally random raspberry vodka someone left at your last party. It's also a pretty nifty cocktail to serve to friends named Lucy on their birthdays.
Provided by Nicholio
Categories Drinks Cocktail Recipes Vodka Drinks Recipes
Time 30m
Yield 1
Number Of Ingredients 10
Steps:
- Heat water, sugar, and 3 sprigs lemon thyme in a small saucepan, stirring, until bubbles form and sugar is dissolved, about 5 minutes. Remove from heat and let steep, about 10 minutes. Strain out lemon thyme.
- Pour 1/2 fluid ounce of the lemon thyme syrup into a tall glass. Add lemon juice and 3 raspberries; mash with a muddler or wooden spoon. Fill glass with ice and vodka; stir vigorously with a long spoon until well chilled. Fill glass with sparkling water.
- Garnish with remaining raspberries, lemon slice, and 1 lemon thyme sprig.
Nutrition Facts : Calories 884.5 calories, Carbohydrate 204.1 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.4 g, Sodium 60.9 mg, Sugar 200.9 g
LEMON VODKA JELLIES
Serve these moreish lemon vodka jellies in hulled lemons to reduce waste and improve the flavour. The jelly mixture is based on a lemon drop cocktail
Provided by Miriam Nice
Categories Cocktails
Time 25m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Cut the lemons in half lengthways and scoop out the flesh, reserving the hollowed-out halves. Chop the flesh in a blender, then push through a sieve into a bowl. Discard the pulp in the sieve. Measure out 100ml juice (top up with water if you need to), then pour into a pan with 50ml water and the sugar. Bring to a simmer.
- Meanwhile, soak the gelatine in cold water. Remove the juice mixture from the heat. Squeeze the excess water from the gelatine, then add to the pan and stir to dissolve. Pour in the vodka and triple sec.
- Set the reserved lemon halves, cut-side up, in the holes of a muffin tin and fill to the top with the jelly mix (pour any leftovers into cups). Leave to set in the fridge overnight.
- Cut each half into two wedges and serve well chilled.
Nutrition Facts : Calories 83 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.01 milligram of sodium
LEMON VODKA GIMLET
Steps:
- In an old-fashioned glass, stir together vodka, fresh lime juice and Rose's lime juice. Fill the glass with ice cubes, and garnish the drink with the rind.
LAVENDER-LEMON VODKA TONIC
Pick a few sprigs of lavender from your garden to add a refreshing, slightly astringent element to a basic vodka tonic. The delicate lavender sprigs look lovely in the glass along with a slice of fresh lemon.
Provided by Luann
Categories Drinks Cocktail Recipes Vodka Drinks Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Put lavender sprigs in cocktail glass; add vodka. Refrigerate vodka mixture until lavender is infused into vodka, about 10 minutes.
- Squeeze lemon over vodka; add ice cubes and tonic water.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 10.6 mg, Sugar 4 g
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