Lillet is a French, wine-based aperitif which I have never had the pleasure of tasting. So, when I saw a recipe for vin d'orange - a supposedly Lillet-like infusion of wine, citrus, and spices - posted on Serious Eats, I filed it away for safe keeping. Star. Keep as Unread. Never got around to it.
When another vin d'orange recipe appeared on Imbibe, it really lit a fire under me. After a vanilla-bean-, meyer-lemon-, and navel-orange-laden trip to Costco, I was on my way. I had also recently purchased a case of budget-friendly, but slightly over the hill white and rose wines, so I had everything I needed.
I know a lot of time is spent talking about how important it is to use fresh, high-quality quality ingredients. Not this time. I used a vanilla bean leftover from roasting pears and the wine was not one I would generally serve to guests. Regardless, the final product was delicious and a big hit out our recent Ottolenghi dinner - another story altogether.
Vin d'Orange
Place in a large jar, and let sit, covered, one week in a cool and dark place:
1 bottle dry rose wine
1 meyer lemon, quartered
2 navel oranges, quartered
1/2 cup vodka
1/2 cup sugar
1 cinnamon stick
1/2 vanilla bean
Strain after infusing. Drink chilled.
UPDATE: works great in a Twentieth Century.
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