Refreshing on a warm summer day

Peach Infused Vodka

A friend of mine posted this link on Facebook, and it inspired me to try fruit infused vodka. Also, this is a great way to use up some of those over-ripe fruits or veggies that you may have.

Vodka and fruit – that’s it! Any fruit (or herbs or veggies) or combination will work. As for the vodka, I would recommend going with a good quality tasty vodka- don’t skimp here.

Some of the peachy color comes from the peach skins that were infused in the vodka

Vodka (I used Grey Goose)
2 yellow peaches, skins and pits removed, and chopped
2 white peaches, pits removed, chopped (I left the skins of for the pretty pink color they would impart)

Expose the flesh (where the flavor is) of whatever fruit you are using. Slice the fruit into medium sized chunks. Get rid of any pits. And, if you’re using citrus fruit, the white part (the pith) is bitter, so you don’t want that in your infusion, but the rind has lots of citrus oils, so keep as much of the colored part as possible.

Place the chopped fruit in the glass or plastic jar and cover with vodka. The amount of vodka you’ll use is directly proportional to the amount of fruit you have. Place the jar in the refrigerator, or in a cool, dark place.

Allow the flavors to combine. Stronger flavors like citrus can be infused as quickly as couple days, while mellow flavors like watermelon and apple can take a week. Really light flavors like cucumber and lavender can take as long as two weeks. Periodically taste the mixture to see how it’s coming along.

Strain the vodka and fruit through a fine mesh strainer. Push on the pulp as necessary, just be cautious, the fruit will start to puree and make its way into the liquor- though this will make for more flavor and color, and some may be desirable.

You can discard the pulp or, eat the vodka-flavored fruit instead of throwing it away.

Caramelized Onion Dip

Homemade onion dip- rich and creamy. And, I know what all the ingredients are (unlike those packets of dry mix).

Adapted from Cooking Light

Serve with hearty crackers or slices of bread.
Makes: 12 servings (serving size: 3 tablespoons)

2 teaspoons olive oil
4 cups (about 2 large onions) onion, chopped
3/4 teaspoon fresh thyme or ½ teaspoon dried thyme
¼ teaspoon salt
¾ cup light (not fat free) sour cream
1/3 cup (about 1 ½ ounces) Parmigiano-Reggiano cheese, grated
1/3 cup (3 ounces) 1/3-less-fat cream cheese
¼ teaspoon freshly ground black pepper
Dash of cayenne pepper
¼ teaspoon soy sauce

Heat oil in a large nonstick skillet over medium-high heat, swirling to coat pan. Add chopped onion to pan and sauté 10 minutes or until golden brown. Reduce heat to low, and add thyme and salt to pan; cook 20 minutes or until onions are deep golden brown, stirring occasionally.

Remove onion mixture from heat. Add the remaining ingredients, stirring until blended and cheese melts.

I also served homemade salsa, chips, raspberry jam, crackers, and hummus and pita. A very tasty evening indeed. And, what better way than to spend an evening with good food, good beverages, and great people. I love having Happy Hour at my house.