The vegetarian

Art Culinaire,  Spring, 2008  

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For the vegetable vodka:

3 cups vodka
1 stalk celery
Bunch of parsley leaves
2 sprigs dill Small bunch basil
4 allspice berries
1 dried red chill pepper
1 teaspoon coriander seeds
1 teaspoon black peppercorns

For the pickled carrot

3 tablespoons granulated sugar
2 teaspoons salt
2 teablespoons rice vinegar
Two 1-inch slices peeled ginger
1 bay leaf
1 quart water
1 carrot, peeled and cut into 1/8-inch-thick strips

For the balsamic reduction:

1 vanilla bean, split and scraped
3 tablespoons maple syrup 3/4 cup balsamic vinegar

For the vegetable juice:

1 pound carrots 1 stalk celery
1 green apple
Juice of 1 lemon

For the cocktail:

Balsamic reduction,, as needed
2 ounces vegetable vodka
3 ounces vegetable juice
1 teaspoon agave syrup
1 pickled carrot strip
Sea salt to taste

For the vegetable vodka: In large glass jar, comnbine all ingredients Seal and refrigerate at least one week.

[ILLUSTRATION OMITTED]

For the pickled carrot: In saucepan, corn-Dine sugar, salt, vinegar, ginger, bay leaf and water, and bring to a boil. Place carrot strips in container and add hot vinegar mixture. Place a small a small dish on top of carrot strips to keep them submerged. Cover and let cool completely, then refrigerate until needed.

For the balsamic reduction; In saucepan, combine all ingredients and bring to simmer. Cook until thick enough to coat back of wooden spoon, about 15 minutes.

For the vegetable juice; Juice carrot, celery, and apple. Strain through fine-mesh sieve and add lemon juice

For the cocktail; Dip rim of chilled martini glass in balsamic reduction. In shaker filled with ice, combine vodka, juice and a have syrup. Shake and strain into prepared glass. Garnish with pickled carrot and season with salt.

(Serves 12)

COPYRIGHT 2008 Culinaire, Inc.
COPYRIGHT 2008 Gale, Cengage Learning