Tuesday, October 27, 2009

Vegan MOFO - Day 27 - Iron Chef - Pumpkin and Carrots


I'm submitting my Iron Chef entry a bit early, because this one is going to need some time. I am hoping it will be ready to go by Thanksgiving.

This weekend at a Halloween party my good friend Julia approached me about an idea she had for a drink. Now I am all about creative alcohol consumption so I was all ears. She said she was dreaming about inventing a Pumpkin Pie-tini. We discussed the merits of different presentations: should it have a creamy element, should it just be an infused concoction, etc. I've decided to start by making an infused, flavored vodka. It may be just fine on its own, or it may need a little dolling up. Time will tell.

Pumpkin Pie Infused Vodka

1/2 small pumpkin, cut into large chunks
1 large carrot, cut into large chunks
3 cinnamon sticks
1 whole nutmeg, slightly crushed (can be in pieces)
1/2 teaspoon whole cloves
6 cups vodka (I used Ketel One)

Put all ingredients in a wide mouth half gallon glass container with a tight fitting lid, making sure all ingredients are completely covered in vodka. Let infuse for 3-4 weeks in the refrigerator.

I have not made this before, so I am anxious to see the results. When it is ready; Julia, Linda, and I will taste test it and come up with a festive holiday drink, just in time for Thanksgiving.

5 comments:

michelle said...

This sounds amazing! I can't wait to hear how it turns out!

Veg-In-Training said...

I have high hope for this one! I'll be posting for sure when it is done.

jess (of Get Sconed!) said...

I love this.

Christie said...

I was curious how this turned out. I just started a similiar batch, but without the carrots. It's been sitting a week now, and I opened to give it a stir and taster. The cinnamon was too strong and overpowered. I know I need to let it brew for a few more weeks, but decided to cut most of the cinnamon out. And, am thinking to add the carrots afterall. I was trying to understand why this recipe called for carrots. I realized after this weekend while eating some fresh pumpkin cupcakes that pumpkin bread tastes similiar to carrot. So I understand now why maybe this recipe is using carrots, but still wondering overall how it turned out or if any improvision were made?

Veg-In-Training said...

Hi Christie,

I felt the cinnamon was a bit strong too. I ended up making a 'tini out of it with 2 parts pumpkin pie vodka, 1 part frangelico, and 1 part almond milk. It was pretty tasty that way, but I want to try some other combos. I was thinking cranberry might be fun.