Home made lemon extract (DIY edible Christmas gift)

Every year I have major plans of making edible gifts for my friends. Last year I started off with good intentions; to make a hamper of sorts with all cool edible gifts... because you know food blogger and all, people would be more happy to receive things to eat than onesies form Primark. Since sending edible gifts by post to parents in India was not an option, I thought of making a recipe calendar for them with my "gorgeous photographs (self-proclaimed of course)" and recipes. I harassed Ro so much about the calendar - software to use, how to get dimensions right, where to get it printed etc etc- that he finally lost it and asked me to just do my own shit.

And that's exactly what i did... wasted A LOT!!!! of time with the damn calendar. The thing is, I have this image of how it should be in my head and I have to get it that way no matter what. The fact that I was challenged with high end photo editing software meant I had to use Picasa and PicMonkey to take care of my needs, and unfortunately my needs exceeded the basic help these options left me with. So by the time I got to month March it was around 30th of December. No way was I going to finish the remaining 9 plus the main cover in less than a month. So there, that conveniently ended my calendar plan.

You might wonder if I at least completed my edible hamper idea.. nope that also didn't happen in spite of pinning tonnes of packaging and labelling ideas and looking forward to making them. It actually made me wonder if I was more interested in packing and labelling things, than making the edible gifts. The only thing I finally did was send these cupcakes to my neighbour..yes in that red plate itself. Shame on me, I know!!

This year, I started early, in spite of a crazy work schedule. These home made lemon extracts are proof that I actually have edible gifts to send out to friends. The old me would have waited till 24th December to infuse, but no, I'm 17 days early and patting my back for being proactive. They will be one of the gifts my lucky friends receive. My non alcoholic friends will of course get some edible goodies which i'll try and blog before Christmas, but no promises.

First on the list will be the Christmas themed cookies I'll be making with the new OXO Good Grips Cookie Press. This fabulous gadget not only lets you whip out cookies of same size, but you also have the option of selecting from 12 different shapes with snowflake, wreath and tree definitely going into my Christmas gift box. The daisy, buttercup and sunflower are a personal favourite so I'm going to include that too for good measure. The stainless steel blades are dishwasher safe and can be easily stored in the box that comes with the gadget. The cookie press will be available in Lakeland from January 2014 and if you want to make loads of cookies at one go then this is the gadget to have.

Lemon extract basic recipe adapted from here (makes 3, 236ml bottles)

Vodka- 3 cups (any quality is fine)

Lemons- 5 to 6 (make sure they are organic, unwaxed lemons)

Glass bottles with lid- 23 to 250 ml

Sterilise the bottles by washing them in warm soapy water and then leaving to dry completely.

Wash the lemons and wipe them dry.

Peel the lemons with a zester, making sure none of the white pith comes along with the zest.

Carefully add the zest into the bottles. I added around 2 lemons per bottle for a strong flavour. 

Pour in 1 cup of vodka per bottle. If you use a measuring jug with a beak, it would be much easier, or a funnel.

Seal with a lid and store in a cool dark place.

Gently shake it everyday, for about 1 week or so, or alternate days at least.

When ready to use, either strain the fruit and use or simple keep using the extract as and when required with the peel still in the bottle.

Dress the bottle and its a perfect Christmas gift.

Notes: I bought my bottles online at a very reasonable price

I chucked a slit birds eye chilli into one bottle

My next set of 3 will be orange extract. Use one large orange for each bottle and follow the procedure mentioned above.

You can actually go crazy with infusing vodka- vanilla, rosemary and lime, raspberry, blackberry, mango, peppercorns- are on my to do list. If you do want to give it a shot, just eye ball the measurements based on how strong you'd like them to be and use accordingly.

Add the extract to bakes, cakes and custards or add some simple syrup and use in a cocktail. 

With thanks to OXO Good grips for the review sample.

Summer drinks

The weather has been incredibly good the past couple of days and we have resorted to keeping a bottle of chilled water in the refrigerator and taking glugs from it when needed. Ro's hay fever has flared up and he's irritated with it most of the time, but still refuses to stay indoors, and takes the cycle out for a spin to the nearby parks and such whenever possible. As much as I'm enjoying the heat and sunshine, it sometimes gets to me, especially at night when it gets too stuffy and warm, in spite of leaving the windows open. I should probably take off the duvet and use a normal sheet, but we are always jinxed when we do that, because the very next day after we vacuum seal the duvet and stash it away, it becomes cold and unbearable at night, leaving us sleepless and cranky. Same with taking the floor fan out. The day after we assemble it, it would be raining and cold and windy and we'd never have an opportunity to use it. 

Anyway's, coming to today's post, I have been making these gorgeous cold summer drinks whenever the weather is amazing (read HOT) and have been waiting for the right moment to post them. They are not really precise recipes, but more 'add as you like' versions, and so can be adapted in whichever way you prefer. Today I guess temperatures are soaring at 27C and its perhaps the best day to post the recipes for these summery drinks. I am sooo gonna go ahead and make some Pimms later in the day.

Mango Mood (serves 2 to 3) 

 

The moment I saw Finla's mango cocktail recipe, I knew I had to try it. To be honest, Ro and I dont crave for mangoes during the season. I mean we will pick some up if we feel like it, but dont crave it tremendously. I like mango flavoured drinks more than the actual fruit and that's why I had to give this cocktail a go. Its perfect to serve while entertaining guests and of course, you can never go wrong with anything vodka based :)

Mango juice- 250ml

Orange juice- 100 ml

Vodka- 100 ml

Lime juice- 20 ml

Ice cubes- as required.

Caster sugar- to rim the glasses (optional)

Take some caster sugar in a plate, rub a lemon lightly on the rims of 2 cocktail glasses to moisten i,t and then turn it upside down and dip the rims in caster sugar. 

Shake off excess sugar and chuck them in the fridge.

Pour all the other ingredients into a cocktail shaker and shake away to glory.

Take the glasses out of the refrigerator and strain the drink into them.

Serve immediately.

Lime mint cooler (serves 4)

 

This brings back fond memories of college days. We used to hang out at this pretty popular juice joint called 'Fruit Shop on Greams Road,' but since we were all living off meagre pocket money, we could only afford the cheapest drink on their menu- the lime mint cooler which was Rs. 10 at that time (I'm sure its gone up like crazy now) and we would sit with that drink for as long as possible. Ah good ol days.

Its not a drink everyone would like as its got a very distinct mint flavour. Ro hates it, but that doesnt stop me from making a couple of glasses for myself. Add some grated ginger for some added punch, or replace sugar with honey for a lighter version.

Lime juice- 1/4 cup

Lemon juice- 1/4 cup

Mint leaves- 1/4 cup

Sugar- 4 to 5 tbsp (depending on taste)

Water- 4 to 4.5 cups

Ice cubes- as required

Lemon zest and mint leaves- to garnish

Blend together all the ingredients, except the garnish items, in a blender till all the sugar is melted and the mint leaves have broken down.

Strain the mix into a large jug, do a taste test. Add more sugar if needed, more water if its too tart and ice cubes if its not cold enough.

Pour into individual glasses and garnish with some zest and mint leaves.

Pimms- the quintessential British fav. (makes one large pitcher)

No summer in England is complete without a pitcher of Pimms and I for one love it. If you have a bottle of Pimms, making variations with different mixers is absolutely easy, and hardly would you have anyone say no to it. This is the basic version and recipe is adapted from here.

Pimms No. 1- 1 cup

Lemonade- 3 cups, chilled

Mint- a few springs

Cucumber- 1/4 cup

Orange- 1, quartered

Strawberries- 1/2 cup, hulled and halved

Ice cubes- as required (optional)

Into a large pitcher pour in the Pimms. 

Top with lemonade. Add ice cubes if required.

Garnish with cucumber, orange and mint and serve chilled.

while pouring it out, you may want to use a spoon to scoop out some of the fruits and add to individual glasses. 

Its best drunk with a straw and eating the alcohol soaked fruits might be a bit tricky, but after a couple of drinks, who cares if you use your hands :)

Sambharam (Spiced buttermilk- serves 2)

 

This drink definitely needs no introduction. It's a staple at every South Indian household, especially during the hot and humid summers. I am ashamed to say this, but I have made sambharam only once since coming to London and I had to click pics and record it for posterity. I remember glugging down packets full of this yummy stuff during my under grad days, from this small shack just outside college. God know what all they used to add in it, but it was the most yummiest, spiciest buttermilk I've ever had. Recipe adapted from here, styling from here

Buttermilk- 300 ml, chilled

Water- 100 ml (if required)

Ginger- 1 inch piece, peeled

Green chillies- 2

Shallots- 2 small (optional)

Cumin seeds- 1/4 tsp

Asafoetida- a pinch

Curry leaves- a sprig

Salt- to taste

If the buttermilk is too thick, dilute it with the water. The ones we get here are pretty thick and so i keep adding water bit by bit till i get the slightly loose consistency.

Add enough salt, mix well and keep aside.

Grind/ crush coarsely the ginger, green chillies, shallots, cumin seeds and asafoetida either using a pestle and mortar or a spice grinder.

Crush the curry leaves with your hand and all it to the buttermilk, along with all the crushed mix.

Give a good stir and serve cold.

If you dont like to bite into the spices, then let the buttermilk chill in the refrigerator for a while so the flavours get infused, and then strain before serving.

Bloody Mary (makes 1, double it if required)

 

My recent fav is the Bloody Mary. If made right, it's perhaps one of the yummiest cocktails ever, but if ruined, it could taste like tomato soup with a kick. I used to make this cocktail a lot back in India because vodka and tomato juice is readily available and there is very little or no effort whipping this up for unexpected guests. You can also make a virgin version without the booze. Recipe adapted from here

Vodka- 50 ml

Tomato juice- 125 ml

Celery salt- 1/4 tsp + enough to rim the glass

Black pepper- a dash

Tabasco sauce- a generous dash (less if you dont prefer it spicy)

Worcestershire sauce- a dash

Ice cubes- as required

Take some celery salt in a saucer. Rub a lemon lightly on to the rim of a tall glass to moisten it ,and then turn it upside down and dip the rims into the celery salt. Shake off excess salt, as you dont want it to be too salty. You can use a salt and pepper mix for the rims, if you dont have celery salt. 

Fill the glass with ice.

Pour in the vodka and top it up with tomato juice. You can dilute it with some water if you think the tomato juice is too thick.

Season with the celery salt and black pepper.

Add the Tabasco and Worcestershire sauces, stir it all in and serve.

If you can get hold of celery sticks, use that as a decoration (and a stirrer).

PS: My sister-in-law (brother's wife) is getting into London on Monday and she's with us for about 3 weeks. I am sooo looking forward to some girly time with both my sisters-in-law (Ro's sister is also in London) and so blog posts may not be that regular.