Chefs Talk About Cooking With Spirits | Food + Drink Features | Seven Days | Vermont's Independent Voice
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Chefs Talk About Cooking With Spirits 

click to enlarge Gin-poached trout over parsnip purée

Gin-poached trout over parsnip purée

Barr Hill vodka & Rosemary Vinaigrette

  • 3 large sprigs rosemary
  • 1/2 cup Caledonia Spirits Barr Hill Vodka
  • 2/3 cup Banyuls wine vinegar
  • 3 tablespoons local raw honey
  • 1 large shallot, finely minced
  • 1 1/2 tablespoons Dijon mustard
  • 2 cups cold-pressed sunflower oil (Littell uses Rainville Family Farms) or grapeseed oil
  • Salt and pepper to taste

Steep the rosemary sprigs in vodka overnight. The next day, combine vodka, rosemary sprigs, Banyuls vinegar and honey and bring to a simmer over low heat, stirring to blend. Remove from heat and allow to cool.

Add this mixture to a food processor with shallot and mustard and blend thoroughly. On low speed, slowly dribble in the oil until vinaigrette is emulsified. Using a thick sieve, strain out larger rosemary parts so that only light specks of the herb remain. Salt and pepper to taste, then drizzle over greens and serve. Extra dressing will keep for up to a week in the refrigerator.

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About The Author

Corin Hirsch

Corin Hirsch

Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.


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