‘Infuse’ a liquid asset in any kitchen
Eric Prum and Josh Williams have written a cookbook that’s more a guide than anything. In “Infuse: Oil, Spirit, Water,” the authors teach you to infuse all kinds of things with the flavors from foods and herbs.
Olive oil takes on new meaning with basil and tarragon. The same with vinegar and berries or brandy and peaches.
Early on in the book, the pair teaches you the tools you need and the difference between infusing oils, spirits and waters.
Then comes the most wonderful part, a handful of recipes for the oils: Grilled Pizza Bianca with Olio Santo, Burrata Caprese Salad made with Basil Oil and Seared Feather Steak with Garlic Confit Oil.
Other recipes include Peach Bourbon, Cucumber Mint Water, Basil-Infused Olive Oil, Roasted Pineapple Mezcal and Cranberry Infused Rum. In no time, creative home cooks and bartenders will be creating recipes of their own.
The book has more pictures than recipes, demonstrating how to make, store and use the recipes.
Spiced Pear Liqueur
7 ounces of pear brandy (or substitute your favorite vodka) 3 ounces of turbinado simple syrup 1 ripe pear, peeled and sliced into eighths 1 stick of cinnamon 1 small anise pod 2 cloves
Turbinado Simple Syrup
½ cup turbinado sugar ½ cup water Instructions for the syrup: Heat in a saucepan over low heat until the sugar is dissolved. Let cool before using. Instructions for the liqueur: Combine all ingredients in a 16-ounce glass jar. Seal and shake for 30 seconds. Let infuse at room temperature for 24 hours. Strain through cheesecloth, squeezing to extract excess liquid. Chill before serving. The infusion will keep in the refrigerator for up to three months.