15 Last Minute New Years Eve Dinners in Chicago

New Years Eve is always fun, but if you live in or near Chicago and haven't made plans yet there is still hope.  Chicago Metromix came out with a list of 15 places to go last minute.  There are some old favorites as well as a few newer names, but one of the nicer things is that the list has a place to suit any budget and spans over multiple Chicago neighborhoods. However, I did notice one thing that they don't mention - Sulpice Chocolat's gourmet chocolate bars.  Can you think of a better way to ring in the new year than with dark chocolate bars or milk chocolate bars? Yum!

Here is the list:
Zed 451 - A $75 all-you-can-eat dinner includes a glass of Veuve Clicquot champagne.
33 Club - A $49 three-course meal includes a midnight champagne toast. Regular menu is also available.
Arami - Order off of the regular menu at this sushi and noodle spot.
Bin 36 - Choose from early or late seatings for a four-course dinner. $55-$100.
Cafe Bella - Bring your own booze to this $29 three-course dinner.
Chicago Q - A $59.75  three-course dinner features options such as smoked diver scallops and hickory-smoked prime porterhouse
The Florentine - Specials such as gnocchi in black truffle sauce augment the regular menu.
Harry Caray's - A $69.95 four-course dinner includes wine pairings for an additional $20.
Jerry's - A $50 six-course dinner features beer pairings for an additional $15.
John's Place - A $39 three-course dinner includes a glass of sparkling wine.
Markethouse - The seven-course dinner will run you $65. A limited a la carte menu is also available.
Nacional 27 - Choose from a three-course early dinner ($45) or a later four-course dinner ($95).
One Sixtyblue - The $95 five-course tasting menu includes dishes such as ahi tuna tartare and wood-grilled beef tenderloin.
MK - Graze on a $70 four-course tasting menu. A late seating ($90) includes a champagne toast.
Taxim - Order from the a la carte menu while Greek music group Rebetoneira performs.

Madonna plays Santa for Malawi children

According to People Magazine, Madonna played Santa this Christmas when she sent six orphanages in Malawi toys, chocolate, candy, and clothes. It arrived with a handwritten note, which read, "To my Malawi children on Christmas and Boxing Day. I wish I was with you. See you soon M."

"How so sweet this woman is!" said Lucy Chipeta, director of Home of Hope Orphanage in Mchinji, where Madonna adopted son David in 2006. 

Chocolate and Olive Oil Mousse Recipe

Pastry chefs everywhere have been combining sweet and savory ingredients to create amazing desserts. This new trend doesn't shy away from the traditional either and what is more traditional than chocolate mousse? In the following version based on a recipe from channel 3 news New Zealand we combine chocolate and olive oil to create a rich decadent chocolate mousse that is simple and sure to please.

Ingredients     

• 150g dark chocolate, chopped
  
• 125ml (1/2 cup) Extra Virgin Olive Oil
• 65g (1/4 cup + 1 tbsp) sugar
  
• 4 egg yolks           
• 30ml (2 tbsp) Grand Marnier
  
• 4 egg whites
• Pinch of salt
• 65g (1/4 cup + 1 tbsp) sugar

Method

Place chocolate in a bowl set over pot of simmering water and stir just till it begins to melt. It is important the bowl fits the pot snugly and that the water doesn't boil. Begin to slowly pour in olive oil, stirring as you pour. If bowl begins to feel hot as opposed to warm then remove from heat and continue to pour and stir till chocolate has totally melted and all oil is used.

1. Place sugar and egg yolks into a bowl and whisk till pale and fluffy. Add a small amount of chocolate to the egg yolks to temper them.  Fold in melted chocolate, and then stir in Grand Marnier.
2. Place egg whites and salt in a bowl and whisk till soft peaks form.
   
3. Gradually pour in sugar and whisk till it is incorporated.
4. Fold egg whites into chocolate mixture and pour mixture into serving glasses. Chill for at least 4 hours or overnight.

Chocolate Ganache Tart Recipe

This is a beautiful chocolate ganache tart recipe with straight forward instructions. Its also a great way to use any leftover ganache you may have from making truffles or icing a cake.  This one is compliments of Chow.com and the only true change that I make is baking the tart shell a bit more before adding the ganache. This gives the tart a bit more french aesthetic.

Ingredients

For the crust:

• 8 tablespoons unsalted butter (1 stick), melted
• 3 tablespoons granulated sugar
• 1 vanilla bean, halved, seeds scraped, bean reserved
• 1/4 teaspoon fine salt
• 1 1/4 cups all-purpose flour

For the filling:

• 8 ounces bittersweet chocolate, finely chopped
• 4 ounces semisweet chocolate, finely chopped
• 4 tablespoons unsalted butter (1/2 stick), cut into small pieces
• 1 cup heavy cream
• 3 tablespoons granulated sugar
• 1/4 teaspoon fine salt

For the cherry-vodka sauce:

• 2 (10-ounce) bags frozen cherries (about 4 cups)
• 1/2 cup vodka
• 6 tablespoons granulated sugar

Instructions

For the crust:

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms.
3. Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the 9 inch tart pan (flour the cup occasionally to prevent sticking).
4. Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
5. Remove from the oven and cool completely on a wire rack.

For the filling:

1. Place chocolate and butter in a medium bowl; set aside.
2. Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
3. Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
4. Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 1 1/2 to 2 hours.

For the cherry-vodka sauce:

1. Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes. Remove from heat and let cool. Serve with slices of tart.

A Festive Champagne Cockatil for the Holidays

This holiday season why not try a fun and festive twist on a traditional champagne toast.  Saveur Magazine has compiled recipes from famous restaurants and mixologists to help spice up the holidays.  Being from Chicago, I wanted to share the one featured by the famous restaurant, Blackbird.  Mixologist, Lynn House shares her recipe below.  For more  champagne recipes check out this article, Festive Champagne Drinks.

FOR THE COCKTAIL
1.5 oz Pierre Ferrand Ambre
1.5 oz plum wine
1.5 oz Gruet Blanc de Noir
0.5 oz. Lemon juice
0.5 oz Apple cider vinegar gastrique (see below)

FOR THE GASTRIQUE
3 cups apple cider vinegar
7 cups sugar

1. For the cocktail: Combine all ingredients except Gruet in a mixing glass, add ice and shake until well chilled. Serve in a coup and float Gruet on top. Garnish with a lemon twist.

2. For the gastrique: Combine ingredients in a saucepan; simmer until reduced by half. Cool before using.

10 Layer Cocolate Cake Recipe from the Ritz-Carlton

When the Ritz-Carlton opened their re-designed lounge into Deca, the executive pastry chef was charged with making a signature dessert. The result is this decadent ten-layer chocolate cake.

DECA CAKE

Chocolate Cake:

2 1/3 cup all-purpose flour
1/3 cup dutch process cocoa powder
2 1/8 cup water
1 3/4 cup sugar
1 1/2 teaspoon salt
2 1/4 teaspoon baking soda
1 cup buttermilk
3/4 cup vegetable oil
2 eggs

Bring the water to a boil. Add the cocoa powder while whisking by hand and boil once again. Remove from the heat. Sift the dry ingredients and place them in a bowl with the whisk attachment. Combine the buttermilk with the oil and eggs. Add them to the dry ingredients and mix smooth. Add the liquid cocoa mixture and combine until smooth. Pour into 2- 8 inch round cake pans that have been sprayed. Bake at 325 F for 25-30 minutes or until a pick inserted in to the center comes out clean. Allow it to cool.

Deca Filling:

3 1/2 cup water
2 1/2 cup sugar
2 teaspoons salt
1/4 cup butter
1/2 cup cocoa powder
1 1/4 cup water
1 cup corn starch

Boil the first four ingredients. Whisk together the cornstarch and the cocoa powder. Add the last measurement of water. Add the cocoa mixture to the boiling water and cook until thick. Place the frosting in an electric mixer and beat on 2nd speed until room temperature. Use the frosting immediately between the layers or it will set up.

Chocolate Frosting:

2 cups cream
2 ½ cups chopped bittersweet chocolate

Place the chocolate in a bowl. Bring the cream to a boil and pour over the chocolate. Whisk slowly until it is smooth. Allow it to cool completely.

Assembly: Cut the two cooled chocolate cake rounds into 8 layers (approximately 1/4 inch thick). Place each layer separated on a cookie sheet in the freezer. This helps in handling the thin layers. Use a tall 8 inch bottomless cake ring or spring form pan. Place one of the layers on the bottom of the pan. Place a dollop of the filling on the cake layer and spread evenly. Continue to layer until all of the cake is used. Place in the refrigerator overnight to set up. Unmold and mask the cake in Chocolate Frosting.

(Copyright ©2010 WLS-TV/DT. All Rights Reserved.)

Crab Bisque Recipe

There is nothing like the rich creaminess of a hot bowl of warm crab bisque during the coldest months of winter. Fortunately, I cam a cross a great recipe from epicurious that I want to share. I especially love the addition of cayenne pepper at the end. It adds a touch of extra heat to warm you up from the inside by boosting your metabolism.  It makes an amazing starter course for any meal this holiday or if you are feeling a bit decadent why not have two bowls and pair it with a few squares of Sulpice Chocolat's dark chocolate bars? 

Ingredients

• 12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 2 large garlic cloves, crushed
• 1 Turkish or 1/2 California bay leaf
• 4 large thyme sprigs
• 1 whole clove
• 1/4 teaspoon black peppercorns
• 1/2 cup Cognac or other brandy
• 1 cup dry white wine
• 1 3/4 cups reduced-sodium chicken broth
• 6 cups water
• 1/3 cup long-grain white rice
• 1 teaspoon finely chopped tarragon
• 2 teaspoons fresh lemon juice
• Large pinch of cayenne
• 1/2 pound lump crabmeat, at room temperature 30 minutes, picked over

Directions:

If using live crabs, add to pot of boiling water using tongs. Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes. Drain crabs in a colander.

Put crabs (cooked or frozen uncooked) into a large metal roasting pan. Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws).

Heat butter and oil in same pot over medium-high heat until foam subsides, then cook onion, carrot, celery, and garlic with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoon salt, stirring occasionally, until softened, about 5 minutes. Add Cognac, wine, and crushed crabs and bring to a boil. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.

Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making). Transfer broth to a medium saucepan.

Ladle out 2 cups broth and transfer to a 1-quart saucepan. Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).

Blend together rice with cooking liquid and 1 cup more crab broth in a blender until smooth (use caution when blending hot liquids), then add to remaining broth in medium saucepan.

Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.

Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).

Cooks' note: Bisque, without tarragon, lemon juice, final seasoning, crabmeat, and crab butter, can be made 2 days ahead and chilled, uncovered, until cool, then covered. Thin slightly with water if necessary while reheating, then proceed with recipe.

6 Tips for Choosing the Best Dark Chocolate Bars

Picking the best dark chocolate bars from the masses of them available on the market can seem pretty tricky.  There are different percents of cocoa content and different price levels. So, how do you know if the chocolate bar you are holding in your hand is truly the best choice  for you?  Well, below I will summarize a post I wrote on the Sulpice Chocolat website covering some tips that you should know in order to identify the best dark chocolate bars for you.  For more information on what to look for when picking the best dark chocolate bars be sure to check out the official post here.

1.  Percent Cacao - This is personal. The higher percent cacao the more bitter the chocolate will be.
2. Beans - The best beans on the market are the Criollo and Trinitario bean varieties.
3. Mouthfeel - The chocolate should be smooth and creamy on your tongue.
4. No Hydrogenated Oils/ No Trans Fats - Cocoa butter should be the only fat present in the best chocolates.
5. No Vegetable Oils - There should be no additional fats added to the highest quality chocolate.
6. Minimal Processing - Processing removes flavors and antioxidants. Try to select a chocolate that undergoes minimal processing.

The New York Chocolate Fashion Show - video clip

Project Runway's Kevin Christiana teamed up with pastry chef, Heather Bertinetti of Marea to create a runway ready gown out of pure chocolate.  The video clip below shows a bit of the process and the final gown as they walk down the runway.  It has definitely inspired me to try to make a gown out of chocolate sometime in the near future.

Cat vs Internet - Courtesy of The Oatmeal

I love the website The Oatmeal and every once in awhile they will have a comic that is particularly fun.  Today I read a relatively recent one that I just had to share. If you like animals this is a definite must view as it will surely put a smile on your face.

Here is a preview of what is to come.

NY's Own Magnolia Bakery Goes Online

Now it doesn't matter where you live. You can enjoy NY's famous little treats from Magnolia Bakery. Their cupcakes were made famous by shows like Sex and the City and for good reason. Each one is amazingly delicious.   With plans to launch the online store in Spring of 2011 the bakery also plans to open new stores in New York, New Jersey, Washington, Boston, Philadelphia, and Chicago.

It's a Wonderful Life

Its a tradition to watch Its a Wonderful Life around the holidays each year and although it was a favorite movie of both director Frank Capra and leading actor James Stewart it wasn't a highly regarded movie until much later.

"It was actually a box-office flop at the time of its release, and only became the Christmas movie classic in the 1970s due to repeated television showings at Christmas-time when its copyright protection slipped and it fell into the public domain in 1974 and TV stations could air it for free."

Homemade Candy Recipes for the Holidays

This year why not try to make your own homemade candy. There are so many different types to choose from and Saveur magazine came out with an extensive list of delicious candy recipes that I just love.  There is everything from marshmallows and caramels to toffee and peanut butter nougat squares made with gourmet chocolate. Not only is each type of candy delicious they all have easy to follow instructions and look beautiful. So, after making the candies all you have to do is put them in a pretty little box and tie on a nice bow and you have the perfect gift. Its delicious, economical and a great spin on the traditional holiday cookies.

They all sound so delicious. It is going to be hard to choose just one, but the one pictured below is the recipe for chocolate peanut butter nougat squares. A definite must try.

Foods for a Healthy Heart

Discovery Health came out with yet another great top ten lists. This one is all about foods that keep your heart healthy. Its a short list so you should definitely skim through it and guess what is at number two? My favorite...dark chocolate.  It seems like there are articles popping up everywhere lately talking about the benefits of chocolate.  So, when you are looking into selecting a healthy chocolate bar be sure to look for one that has gone through minimum processing.  This is because the processing removes many of the important antioxidants from the chocolate.

"According to the Cleveland Clinic, the flavonols (a type of flavonoid) in chocolate may positively affect our vascular health -- not to mention provide a tasty morsel."

Of course, this is a top ten list and so many of my other favorites made it onto this list as well.  Things such as alcohol, wine in particular. This is due in part to alcohol's ability to raise good cholesterol and decrease inflammation.  Its starting to look as though two of my favorite indulgences may not be as bad for me as I once thought. :)

Nigella Lawson's Recipe for Chocolate Sponge Pudding

This Christmas pudding looks delicious and since its Nigella's recipe you know its going to be amazing.  When I came across this recipe I was so excited to share it because Christmas puddings are one of the hottest trends in the UK right now.  Of course, I'm going to use dark chocolate bars to make the sauce as opposed to the typical chocolate chips because I love the intense richness that you get from gourmet chocolate.

Serves 10-16 as part of the Christmas feast, or 8-10 if not.

For The Sponge:
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
Heaping ¾ cup sugar
1½ sticks (12 tablespoons) soft butter
¼ cup buttermilk
3 eggs
2 teaspoons baking powder
½ teaspoon bicarbonate soda
1½-quart Pyrex mixing bowl

For The Sauce:
¾ cup milk chocolate chips
¾ cup bittersweet chocolate chips
1 cup heavy cream
¼ cup light corn syrup
4 teaspoons vanilla extract

Butter your heat-proof Pyrex mixing bowl. Make sure you have adequate boiling water in a pan (or a conventional steamer) on the stovetop to steam the sponge.

Put the flour and cocoa powder into a processor and blitz to get rid of any lumps.

Add all the remaining sponge ingredients to the processor and blitz, for longer this time, to mix. Take the lid off, scrape it down, then put the lid back on for 3 more long pulses. Scrape the chocolate batter into the prepared bowl, smooth it down (the batter will come only halfway up the bowl) and wrap the bowl, first, in parchment paper, then in a layer of aluminum foil, followed by a layer of plastic wrap and a second layer of foil, so no water could possibly get in. Stem in the boiling water in the pan or steamer for 1½ hours (by which time the sponge will have risen to about 1½ inches below the lip). To cook it for longer will do no harm.

To make the sauce, which can easily be done before you eat, and reheated just before you serve the pudding, put all the sauce ingredients into a saucepan and place over a gentle heat to melt, stirring every now and again and then whisking, off the heat, at the very end, to combine smoothly.
When the sponge is ready, remove it carefully from the pan or steamer without burning yourself, then unwrap from its foil and plastic wrap casing. Put a plate, or a stand, with a slight lip, on top, flip both upside down, so plate and sponge are the right way up, and wiggle off the bowl.

Pour some hot sauce over the sponge, so that it just covers the top and falls in glossy, licking drips down the side, and pour the rest of the sauce into a jug or bowl to be served with a spoon.

Make Ahead Tips:

Measure all the sponge ingredients the day before, ready to whiz together.

Make the chocolate sauce up to 1 week ahead, then cool and chill until needed, reheating gently on the stovetop or in the microwave.

Freeze Ahead Tip:

Make and freeze the chocolate sauce for up to 3 months, and reheat as above.

From "Nigella Christmas" by Nigella Lawson. Photographs by Lis Parsons. Copyright © 2008, 2009 Nigella Lawson. Photographs copyright © 2008, 2009 Lis Parsons. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

How to Make Homemade Gin for the Holidays

Hostess gifts have traditionally been wine or something similar. The problem is that people have such different tastes in wine that its difficult to find a bottle that your hostess would like. So, why not try to make and bottle your own homemade gin.  Its very easy and since you use vodka it will only have to sit for 24 hours before its ready. 

Chocolate Milkshake Cocktail

How easy is this recipe. It reminds me of a grown up root beer float.  I modified this recipe from Midwest Living to include vodka and Frangelico to make it truly festive.  All you do is pour chocolate milk over ice cream and serve it up in a martini glass to make a fun holiday dessert with a kick. :)

Ingredients

  

  Coarse sugar

  Unsweetened cocoa powder

1 cup  chocolate or chocolate chip ice cream
1-1/3 cups chocolate milk
1 ounce vodka
1/2 ounce Frangelico hazelnut liquor

1 teaspoon  vanilla

  Chocolate curls (of course I use Sulpice Chocolat's gourmet chocolate bars)

  Maraschino cherries

Directions

1. Using 4 chilled martini glasses, lightly rub a damp paper towel around the rim of the glass to slightly dampen. Place sugar in a shallow dish; place cocoa powder in another shallow dish. Invert glasses and dip in sugar and then in cocoa powder to coat rims. Divide ice cream equally among martini glasses.

2. In a small pitcher combine chocolate milk, vodka, hazelnut liquor and vanilla. Pour over ice cream. Top with chocolate curls and cherries. Makes 4 servings.

Chocolate Nutella Crepes

Now that we've made our homemade nutella, here's a great recipe to use with it from nbc 10.  In order to make it extra special why not try a few gourmet chocolate bar shavings on top to give it a little extra elegance.

Chocolate Nutella Crepes

By Frank Terranova
Published: December 05, 2010

2/3 cup of flour sifted
1/3 cup sugar
1 1/2 tsp cocoa powder
1 large egg
1 egg white
1/4 cup corn oil
1/4 cup skim milk
2 tbsp butter
1 cup nutella
1/2 pint fresh raspberries

Method of preparation:

1.    In a bowl, mix all the dry ingredients together well.
2.    Add the eggs, oil, and milk and beat well and make sure the batter is smooth. Let sit in the refrigerator for 1 hour.
3.    Using a non stick crepe pan or one about 5-6-inch wide, get hot and add a dab of butter or pan spray. Pour 2 ounces of the batter and rotate your hand to make a circle.
4.    Let cook over medium heat, when the edged start to become cooked, using a spatula flip it over and finish cooking it. This whole process should only take about 1 min.
5.    Invert the crepes and let get cold. [they can be layered in paper and wrapped up and kept in the freezer ]
6.    When ready to fill, lay the crepes on a flat surface and divide the Nutella and spread it out.
7.    Lay a few fresh raspberries across the middle of the crepe and roll up with the end on the bottom.
8.    Slice in half and arrange on a platter and serve.

Nutella Recipe

I found another great recipe on YumSugar. This one is for a nutella-like recipe. The timing of this is crazy because I was going to post a recipe for homemade hazelnut spread on the <a href=http://www.sulpicechocolat.com>Sulpice Chocolat</a> website.  Maybe soon though.  :)

12 Days of Edible Gifts: Chocolate Hazelnut Spread

Friday - 1:00PM by Katie Sweeney

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If you scratched your head at the words "chocolate hazelnut spread" let me turn it into a phrase that you'll understand: homemade Nutella! This rich, addictive spread that's wildly popular in Europe makes for a luxurious and slightly rustic edible gift. It's absolutely delicious to eat and surprisingly uncomplicated to make. To turn the hazelnuts into a butter, you will need a food processor, but other than that the ingredients are common and the technique easy. Although the recipe calls for hazelnut oil, I didn't feel like buying a whole bottle of the specialty item, so I used canola oil instead. And my Nutella came out scrumptious! Look at the recipe after the break.

Chocolate Hazelnut Spread
From the LA Times

Ingredients

2 cups raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons hazelnut oil, more as needed

Directions

1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes.
2. Transfer the hazelnuts to a damp towel and rub to remove the skins.
3. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
4. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved.
5. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

Makes about 1 1/2 cups.

Make Your Own Cranberry Vodka this Holiday Season

At Sulpice Chocolat we want to bring you more than just designer gourmet chocolate bars.  We also want to bring you fun gifts that you can make yourself. This is why when I came across an article on YumSugar on homemade flavored vodka I knew that I had to share it.

If you've never made your own flavored vodka, I highly recommend you do it this holiday season. The method is simple: you combine vodka with fruit, herbs, or seasonings and let it infuse for about a week. Then you strain the mixture, and the liquid you are left with is homemade flavored vodka. My favorite kind to make is cranberry vodka. The cranberries turn the vodka the most brilliant shade of pink, and the taste of the vodka is far superior to any store-bought version. Since it's 100 percent natural, it has none of the cough syrup flavor that is sometimes associated with berry vodkas. Use the cranberry vodka in a martini recipe or put it in a fun bottle and give as an edible gift. Want the easy recipe?

Cranberry Vodka
From Michael Chiarello

Ingredients

1 pound fresh or frozen cranberries
1 cup sugar
2 teaspoons vanilla extract, or 1 vanilla bean, split
2 oranges, peels cut into 2-inch strips
1 (750-ml) bottle vodka

Directions

1. Place cranberries, sugar and vanilla in a medium saucepan. Place pan over medium heat and stir. Simmer cranberry mixture until the berries burst, about 5 to 6 minutes.
2. Place orange peels in a large glass container with an airtight lid, or large mason jars with lids. Pour vodka over the orange peels.
3. Allow the cranberry mixture to cool. Pour the cooled mixture into the glass container(s). Cover tightly and set aside for 1 week.
4. After 1 week, strain out the cranberries and orange peels and pour mixture into a clean bottle, using a funnel. Store vodka in the refrigerator.

Makes 1 (750 ml) bottle of vodka.