RCP: (IOTM) Vodka-spiked cherry tomatoes with Pepper Salt
Posted: Thu Nov 30, 2006 12:47 pmI despise Vodka so won't be making this myself, but it may be of interest to those of you who love a good martini. From The Gourmet Cookbook:
What makes these tomatoes special is the fact that they are peeled. Do't worry; after you blanch them, their skins slip right off and you are rewareded with tender little orbs. They're given a serious kick by the vodka.
3 pints firm small cherry or grape tomatoes
1/2 c vodka
3 tblsp white wine vinegar
1 tblsp superfine sugar
1 tsp finely grated lemon zest
3 tblsp kosher salt
1 1/2 tblsp coarsely ground black pepper
Cut a small X in the bottom of each tomato, blanch for three seconds five at a time in 2 qt saucepan of boiling water, then immediately transfer with a slotted spoon to an ice water bath to stop cooking. Drain, peel, transfer to large shallow dish.
Dissolve sugar in vodka and vinegar, add zest, pour over tomatoes and marinate for at least 30 minutes. Mix salt and pepper and serve with tomatoes for dipping.
What makes these tomatoes special is the fact that they are peeled. Do't worry; after you blanch them, their skins slip right off and you are rewareded with tender little orbs. They're given a serious kick by the vodka.
3 pints firm small cherry or grape tomatoes
1/2 c vodka
3 tblsp white wine vinegar
1 tblsp superfine sugar
1 tsp finely grated lemon zest
3 tblsp kosher salt
1 1/2 tblsp coarsely ground black pepper
Cut a small X in the bottom of each tomato, blanch for three seconds five at a time in 2 qt saucepan of boiling water, then immediately transfer with a slotted spoon to an ice water bath to stop cooking. Drain, peel, transfer to large shallow dish.
Dissolve sugar in vodka and vinegar, add zest, pour over tomatoes and marinate for at least 30 minutes. Mix salt and pepper and serve with tomatoes for dipping.
