Photo by Kelly DeMartini
Provenance of Dish
with an abundance of juicy golden chanterelles and a desire to capture their elusive and distinct local fragrance, as well as their gorgeous apricot color, I decided to try my hand at infusing them into high-quality vodka. it is not for everyone, and I have yet to perfect a cocktail with it that really does it justice without overpowering it. I usually serve it chilled, up.
Recipe
Ingredients
1 quart mason jar, with a new lid.
4 oz. fresh chopped golden chanterelles
high quality vodka such as Grey Goose or Potocki
6 weeks time
an additional 4 oz. fresh chopped golden chanterelles
an additional 6 weeks time
Instructions
Place 4 oz. mushrooms in clean glass mason jar.
Fill jar with vodka and close lid.
Gently shake a few times and then place in a cool dark place for 6 weeks, gently inverting jar a few times on occasion.
Strain through a fine sieve and discard mushrooms. Do not use cheesecloth.
Add an additional 4 oz of mushrooms to the jar and pour the once-infused vodka back into the jar.
Gently invert a few times and then place in a cool dark place for an additional 6 weeks.
Strain through a fine sieve and discard mushrooms. Do not use cheesecloth.
Serve 1-2 oz. straight up, chilled in a chilled glass.
(If you invent a tasty cocktail with it, please send me your recipe!)
I have also used this in my chanterelle risotto recipe, in place of the half of the wine, in order to create an extremely concentrated golden chanterelle flavor in the risotto. I think it is a versatile cooking ingredient for savory dishes.
