Kitchen Wench

I’ve been trying to come up with a way to use my rosemary-infused vodka, but it’s a pretty distinctive flavor.   Searching for inspiration, I started thinking about how I cook with rosemary: I like it on lamb chops.  I then thought about what other flavors I had kicking around that taste good on lamb (pomegranate, lemon, saffron, cardamom).  Turns out, they also all taste good together over ice.

And then I realized then when you make up a new cocktail, you have to give it a (stupid) name.  I thought about giving it a name that somehow referenced lamb, but that didn’t sound appetizing.  I googled “rosemary vodka” and got several hits for a drink called Rosemary’s Baby. Rosemary’s Baby, as you probably know, was a novel from the 1960s that was later turned into a Roman Polanski film starring Mia Farrow.  I’ve never seen it, so I decided to check out the plot summary on IMDB.

Well, it turns out that the movie is all about SATAN WORSHIPPERS.

I thought… well, I don’t know what I thought it was about, but satan worshippers was NOT at the top of my list.  Needless to say, I don’t think I’ll be naming any tasty beverages after that movie.

Not Rosemary’s Baby

• 2 oz Rosemary-infused vodka
• 1 tbsp homemade grenadine (recipe below)
• 4 oz club soda
• slice of lemon
• dash of Sunshine Bitters

This would probably work better mixed in a cocktail shaker with ice, but this method will work in a pinch.  Combine vodka and grenadine in a glass with ice.  Stir to combine.  Top with bitters and soda.  Squeeze the juice out of the lemon, then drop rind into the glass so the citrus oils infuse the drink.  Stir and enjoy.

Rosemary-infused Vodka

• 2 cups vodka
• 2 sprigs fresh rosemary

Place all ingredients inside a glass jar with airtight lid.  Seal and allow to infuse for 4 days, shaking vigorously once a day.  Remove rosemary.  You may wish to infuse for more or less time, depending on how intense you want the flavor.

Homemade Grenadine

Grenadine, as you may or may not know, it actually made from pomegrante juice.  A lot of people dislike the taste of grenadine, probably because the stuff you get in the store is artificially flavored.  Real grenadine tastes much better and is super easy to make.

• 2 cups pomegranate juice
• 1 cup sugar

Simmer juice and sugar until thick and syrupy.  Pour into an airtight container.  Keeps in the fridge indefinately.

As I’ve mentioned on more than one occasion, I hate the Columbia Heights Giant.  In fact, every time I go in there, I leave either in a state of total rage, utter dejection, or both.  But I can’t seem to stop shopping there because it’s a few blocks from my apartment, right on my walk home from the Metro.

Giant has a section in the meat aisle called “SOMETHING SPECIAL”, which usually amounts to a few packages of free range chicken breasts and some sad-looking organic steaks.  However, last week I actually did find something special: duck legs!  They’re imported from Canada and what really blew my mind was that they cost less than $3 a piece.  I’d never cooked duck before, but for $2.70, I figured I could afford to screw it up.

As it turns out, roasting a duck leg is pretty much idiot-proof, and it’s delicious.  Roasting is also great because it’s easy, it renders out most of the fat, and the meat is falling-off-the-bone tender.  Lee and I actually split one leg along with a salad, butternut squash, and roasted onions.  For a heartier meal, use two legs.

Five Spice Roast Duck Leg

• 1-2 duck legs
• seeds from half a pomegranate (you could also substitute pomegranate juice for some of the wine)
• 1 onion, quartered
• 4 cloves of garlic, peeled
• 1 bay leaf
• 2 star anise pods
• dry red wine
• Chinese five spice powder
• salt, pepper, sugar

1.  Score the skin side of the duck legs with a knife.  Rub a pinch each of salt, pepper, sugar, and five spice powder onto the skin.  Be a little generous with the salt.

2.  Place duck in a baking dish along with the onions, garlic, anise, bay leaf, and pomegranate seeds.  [Tip: The best way to seed a pomegranate is in a bowl of water. Here's a video that shows you how to do it.]

3.  Pour enough red wine into the pan to come about half way up the side.  Cover the dish tightly with foil and roast at 375 for 1 hour.

4.  Remove foil from dish and continue roasting for another 30 minutes until the skin is crispy.  Alternatively, you can crisp the skin under the broiler.

5.  When the duck is finished, pour the excess fat out of the pan and reserve from later use.  (I hear it does wonders for potatoes.)  Serve the duck with pan sauce and roasted vegetables.

Serves 2.