This time of year, I always find myself pickling a lot of fruits and vegetables. (Currently I’m experimenting with beets and onions.) Last year I infused vodka a few ways and this year I’m looking to go a different direction and infuse gin. My first attempt is going to be a pickled beet gin hence why I’ve begun pickling beets, more on that later. Moving forward, I’m doing a combined post with the pickled beets and onions for the reason that they both use the exact same ingredients and measurements…I just pickled them separately. I have a few recipes that will be posted down the road using each of these pickled vegetables, until then you can use the beets and onion on top of salads!
Mise en Place:
-2 Cups Red Wine Vinegar
-2 Cups Granulated Sugar
-1/4 cup Salt TT
-2 Bay leaves
-10 Black Peppercorns
-1 Teaspoon Fennel Seed
-1 Red Onion, Julienne thin OR 4 Beets roasted until soft (Approximately 45 minutes @350 degrees) and peeled.
-Mason Jar or other pickling jar
Method of Prep:
-Over medium heat, stir sugar into vinegar until dissolved. Add in spices and bring to a boil.
-Place vegetable of pickling choice into picking jar. Once vinegar has come to a boil, cook for and additional 3 minutes and pour over vegetables.
-Let liquid cool to room temperature. cover with a lid and place in refrigerator for up to 2 days before using.
If you enjoy buying whole birds and roasting them for a lovely dinner with the family, I recommend brining the meat a day in advance. This recipe that I use, gives the best overall taste than any other brine I’ve used in the past.
If your one of the people who would rather buy the already fabricated pieces of meat because you don’t know how to break down a whole chicken..You should look into a youtube video on how to. The process is a lot easier than it looks, plus when you have the whole bird you can reserve the bones and make your own homemade chicken stock, which is far better than store bought. In conclusion, please please please go to the store right now, grab a whole chicken and mise en place for this brine, brine your bird, roast your bird, save the bones, make an amazing stock and then go crazy and make some soup because even though summer is around the corner its always a good time for soups!
Yield: 1 1/2 Gallons
Gluten Free/Grain Free/Soy Free/Dairy Free
Mise en Place:
-1 Pound Salt
-1 Pound Dark Brown Sugar
-4 Cups White wine
-5 Ounces Lemon Juice
-1 Bunch Rosemary
-1 Bunch Thyme
1 Bunch parsley
-13 Each Bay leaves
-1 Ounce Juniper Berries
-1 Gallon Cold Water
-Poultry of Choice
Method of Preparation:
-Bring to a simmer the white wine, lemon juice, salt and brown sugar. Stir until dissolved.
-Add the herbs and spices.
-Remove from the heat and fill with water.
-Allow to cool. Once cooled place whole bird in pot and set in refrigerator for 4 hours.
-Remove from brine and prepare to roast with rubbing oil on bird and placing in oven until fully cooked.
It feels so good to finally have 2 days off from work. I can actually accomplish work at home and get back to updating this blog that is very over due for an awesome post. I’m slowly getting back at it and I appreciate your patience if your one of my followers. The season here in south Florida has been very busy for the last month and unfortunately all my time has been spent in the hotel and far from my computer.
Anyways, BEETS. That is all.
My love for beets is so wild right now that pretty much everything I’m cooking at home is going to have beets incorporated into it some way or another. This recipe was my dinner last night. I had to drive to Ft. Lauderdale to pick a friend up from the airport and didn’t have time to prepare something big. If your on the go and looking for a quick snack filled with lots of health and nutrients…get on the carpaccio train. I recommend adding a small arugula salad to this mix..I sadly don’t have any on hand…Nonetheless, it was still fantastic!
Mise en Place:
-1 Cooked Beet, peeled and sliced thin (Doesn’t have to be real thin)
-1 Tablespoon Crumbled Blue cheese (Substitute goat cheese if your not a blue fan)
-1 Teaspoon Chopped Walnuts
-1 Grapefruit, peeled and segmented
-Local Honey, TT
-Mandoline (a knife works just as well!)
Method of Prep:
-Roast your beet until soft in the center, If you haven’t already done so yet. Peel beet and slice into thin rounds.
-Layer beets in a circle around your plate.
-Top with crushed walnuts, crumbled cheese, and grapefruit.
-Drizzle with honey.