Chapter 01

A LITTLE SOMETHIN' EXTRA

BOTTOMLESS VANILLA EXTRACT

This is something every baker should have. It’s more flavorful and usually less expensive than store-bought vanilla, and it makes a wonderful gift. Why heat the alcohol? It helps speed up the infusion. Use whole vanilla beans to make your first bottles. When you’re running low on vanilla after that, you can add scraped-out beans (from other recipes that use the seeds) to each bottle, and top off with more alcohol.

Makes: 3 (½-pt.) jars for the shelf
Hands-on time: 15 min.
Total time: 1 hour, 5 min., plus 1 week standing time

3 vanilla beans

3 cups 80-proof vodka or bourbon

1. Cut 1 vanilla bean in half lengthwise. Scrape seeds into a clean (½-pt.) jar. Cut scraped bean pod in half crosswise, and add to jar. Repeat procedure with remaining beans and 2 more clean jars.

2. Place vodka in a medium saucepan. Cook over medium heat 5 minutes or until thoroughly heated. Pour 1 cup vodka over bean pod and vanilla bean seeds in each jar. Let cool to room temperature.

3. Cover jars with tight-fitting lids, and store at room temperature 1 week, shaking daily, before using. If desired, strain liquid into clean decorative bottles with tight-fitting lids, and discard solids. Store in a cool, dark place indefinitely.

NOTE: The vodka-based version has the purest vanilla flavor. Though both extracts turn a rich brown after one week, the bourbon-based version is a smidge darker. Both are delicious in frostings and baked goods.

BLUEBERRY SYRUP

It takes a lot of berries to make a good syrup, but we love this two-for-one recipe because it gets you a delicious syrup plus all the berry pulp you need for Blueberry Butter.

Makes: 4 (½-pt.) jars for the shelf
Hands-on time: 55 min.
Total time: 1 hour, 40 min.

12 cups fresh blueberries (about 4¼ lb.)

Cheesecloth

3 cups sugar

1½ Tbsp. lemon juice

1. Wash and drain blueberries. Combine blueberries and 2 cups water in an 8-qt. stainless steel or enameled Dutch oven; bring to a boil over medium-high heat, crushing berries with a potato masher. Reduce heat, and simmer 12 minutes, stirring occasionally.

2. Line a fine wire-mesh strainer with 3 layers of dampened cheesecloth. Place strainer over a bowl. Pour blueberry mixture into strainer. (Do not press mixture.) Let stand 30 minutes or until collected juice measures 2½ cups and mixture no longer drips. Reserve pulp (you should have 5½ cups) for Blueberry Butter or another use.

3. Combine 3 cups sugar and 1 cup water in a large stainless steel saucepan. Bring to a boil, stirring until sugar dissolves. Boil 20 minutes or until mixture registers 220° on a candy thermometer, stirring occasionally. Stir in blueberry juice and lemon juice. Return to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring once. Remove from heat; let foam settle (about 1 minute). Skim off and discard any foam.

4. While mixture reduces, sterilize jars, and prepare lids as described .

5. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

6. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

PEACH-VANILLA SYRUP

Over waffles, cheesecake, or ice cream, this sweet syrup delights.

Makes: 1 cup for the fridge
Hands-on time: 20 min.
Total time: 3 hours, 5 min.

6 cups coarsely chopped peeled ripe peaches (about 2½ lb.)

1½ cups sugar

2 Tbsp. lemon juice

⅛ tsp. salt

Cheesecloth

1 vanilla bean

1. Place peaches in an 8-qt. stainless steel or enameled Dutch oven. Stir in sugar, lemon juice, and salt. Let stand 15 minutes, stirring occasionally. Add 1½ cups water. Bring to a boil; reduce heat to medium, and simmer 10 minutes or until peaches are very soft and lose their shape.

2. Line a fine wire-mesh strainer with 3 layers of dampened cheesecloth. Place strainer over a bowl. Pour peach mixture into strainer. (Do not press mixture.) Let stand 30 minutes or until collected juice measures 3 cups. Discard peach solids or reserve for another use.

3. Transfer juice to a stainless steel saucepan. Cut vanilla bean in half lengthwise, and scrape out seeds with the back of a knife. Add vanilla bean and seeds to peach liquid. Bring to a boil; reduce heat, and simmer, uncovered, stirring occasionally, 45 minutes or until mixture registers 220° on a candy thermometer and syrup coats the back of a metal spoon. Cool completely (1 hour).

4. Skim off and discard any foam. Remove vanilla bean. Pour syrup into a clean (½-pt.) jar, bottle, or other container with a lid. Cover and store in refrigerator up to 3 weeks.

NOTE: For an easy peach butter, process the peach solids in a food processor until smooth. Sweeten with honey to taste. Cover and store in the refrigerator up to 1 week. Use atop biscuits or stir into muffin batters or yogurt.

RHUBARB AND ROSE WATER SYRUP

Look for rose water, or rose flower water, in the baking aisle at Middle Eastern, organic, and better grocery stores. It’s incredibly fragrant, so a little dab will do. Used sparingly, it adds a soft floral edge to sweet-tart rhubarb. Use the syrup to top cheesecake or ice cream, spike a gin and tonic or a vodka-lemonade, or create a refreshing homemade soda by mixing 3 Tbsp. with 1 cup club soda and plenty of ice.

Makes: 1¾ cups for the fridge
Hands-on time: 20 min.
Total time: 2 hours, 15 min., plus 5 days chilling time

8 cups (½-inch) cubed rhubarb

2 cups sugar

⅛ tsp. salt

½ cup fresh orange juice

Cheesecloth

½ tsp. rose water

1. Stir together first 3 ingredients in an 8-qt. stainless steel or enameled Dutch oven. Let stand 30 minutes, stirring occasionally. Add orange juice and 1½ cups water. Bring to a boil; reduce heat, and simmer, partially covered, 20 minutes or until rhubarb is soft enough to crush with a spoon against side of pan, stirring occasionally.

2. Line a fine wire-mesh strainer with 3 layers of dampened cheesecloth. Place strainer over a bowl. Pour rhubarb mixture into strainer. (Do not press mixture.) Let stand 30 minutes or until collected juice measures 3 cups. Discard rhubarb solids, or reserve for another use.

3. Bring rhubarb liquid to a boil in a clean 6-qt. stainless steel or enameled Dutch oven; reduce heat, and simmer, uncovered, 35 minutes or until mixture registers 220° on a candy thermometer and syrup coats the back of a metal spoon. Remove from heat; cool completely.

4. Stir in rose water. Pour syrup into a clean (1-pt.) jar, bottle, or other container with a lid. Cover and chill 5 days before using for best flavor. Use within 3 weeks.

NOTE: For an easy rhubarb butter, process the rhubarb solids in a food processor until smooth. Sweeten with honey to taste. Cover and store in the refrigerator for up to 1 week. Use atop biscuits or stir into muffin batters or yogurt.

SPICED BLUEBERRY VINEGAR

Use this pretty and fragrant vinegar in place of standard vinegar in your favorite vinaigrette.

Makes: 1 cup for the fridge
Hands-on time: 15 min.
Total time: 45 min., plus 2 days standing time

2 cups blueberries

1 cup cider vinegar, divided

2 tsp. whole allspice

1 tsp. whole cloves

1 (3- x 1-inch) piece lemon rind

1 (3-inch) cinnamon stick, broken in half

Cheesecloth

1. Wash and drain blueberries. Place berries in a medium glass or nonmetallic bowl. Add ½ cup vinegar; mash blueberries with a potato masher. Stir in remaining vinegar, allspice, and next 3 ingredients. Cover with plastic wrap, and let stand in a cool, dark place 2 days.

2. Line a fine wire-mesh strainer with 3 layers of dampened cheesecloth. Place strainer over a small stainless steel saucepan. Pour blueberry mixture into strainer. Let stand 30 minutes or until dripping stops. Discard solids. Bring vinegar to a boil over medium heat.

3. Pour hot vinegar through a funnel into a clean, dry bottle with a cork or nonmetallic stopper. Let stand until completely cool. Seal and store in refrigerator up to 1 month.

HERBED VINEGARS

Refreshing herb-infused vinegars add instant flavor to marinades and salad dressings, and they’re easy to make and improvise, especially if you grow some herbs of your own. For the best flavor, gather the herbs in the morning, after the dew has dried. Pour the finished mixture into 4-ounce or 8-ounce bottles to share with friends.

Makes: 2 cups for the fridge
Hands-on time: 20 min.
Total time: 2 hours, 30 min., plus 1 week chilling time

1 cup fresh herb leaves (tarragon, thyme, or a combination of basil, oregano, marjoram, and chives)

2 (6-inch-long) strips lemon rind (optional)

2 cups red or white wine vinegar (or equal parts red and white wine vinegar)

Paper coffee filter

Fresh herb sprigs (optional)

1. Wash herbs thoroughly under cold running water. Spin in a salad spinner to remove excess moisture. Pat dry with a clean towel, and gently bruise with the back of a knife. Place herbs and lemon rind, if using, in a clean 1-qt. jar or glass container.

2. Heat vinegar in a small stainless steel saucepan over medium heat 10 minutes or until bubbles appear. Pour into prepared jar, making sure herbs are completely submerged. Cool completely (about 2 hours). Cover with plastic wrap, and chill 1 week.

3. Strain vinegar mixture through a fine wire-mesh strainer lined with a paper coffee filter, and set over a large glass measuring cup. Discard solids.

4. Wash, spin, and pat dry fresh herb sprigs, if using; place in clean, dry bottles with corks or nonmetallic lids. Add strained vinegar to cover. Seal, label, and store in refrigerator up to 1 month.

RASPBERRY SHRUB

Patience and white wine vinegar turn raspberries into this brilliant red elixir. The name “shrub” can refer to the mouth-pleasing drinking vinegar itself or to libations Southerners have been making with it since colonial times. Drink it straight up as a digestif. Stir a few spoonfuls into a tall glass with crushed ice and club soda for a refreshing cooler. Or add it to rum-, bourbon-, or brandy-based cocktails.

Makes: 4 (½-pt.) jars for the shelf
Hands-on time: 15 min.
Total time: 12 hours, 35 min., plus 1 week standing time

4 cups red raspberries

1¾ cups white wine vinegar, divided

Cheesecloth

2½ to 3 cups sugar

1. Wash and drain raspberries; place in a medium glass or nonmetallic bowl with 1 cup vinegar. Crush raspberries with a fork or potato masher. Stir in remaining ¾ cup vinegar. Cover with plastic wrap, and let stand in a cool, dark place 12 hours.

2. Sterilize jars, and prepare lids as described. While jars are boiling, pour raspberry mixture into a fine wire-mesh strainer lined with 3 layers of dampened cheesecloth and placed over a large glass measuring cup. Measure liquid, and add 1⅓ cups sugar for each cup of liquid. Bring to a boil in a stainless steel saucepan, stirring until sugar dissolves. Remove from heat; let foam settle (about 1 minute). Skim off and discard any foam.

3. Pour hot liquid into hot jars, leaving ¼-inch headspace. Seal and process jars as described on these pages, processing 10 minutes.

4. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening, and use within 6 months.

APPLE PIE-INFUSED BOURBON

Combine two of your favorite things for one dynamite liqueur.

Makes: 3¼ cups for the fridge
Hands-on time: 10 min.
Total time: 15 min., plus 4 days standing time

1 Golden Delicious apple, chopped

2 (3-inch) cinnamon sticks

¼ tsp. ground nutmeg

1 (750-milliliter) bottle bourbon

⅓ cup sugar

1. Place first 3 ingredients in a 1-qt. canning jar. Add bourbon; cover with lid. Let bourbon stand at room temperature 4 days.

2. Shake jar to distribute flavors. Pour bourbon mixture through a fine wire-mesh strainer into a pitcher, discarding solids. Combine sugar and 3½ Tbsp. water in 1-cup microwave-safe dish. Microwave at HIGH 30 seconds. Stir until sugar is dissolved. Add to pitcher, and stir until combined. Pour into a clean 1-qt. canning jar or 3 to 4 small bottles. Seal, label, and store in refrigerator up to 2 months.

ORANGE-CLOVE-CRANBERRY-INFUSED BOURBON: Omit apple, cinnamon, and nutmeg. Place 2 (2-inch) orange rind strips, 8 whole cloves, and 1 cup lightly crushed fresh or frozen cranberries in a 1-qt. canning jar. Add bourbon; cover with metal lid, and screw on band. Let bourbon stand at room temperature 4 days. Proceed with recipe as directed in Step 2.

SPIKED SWEET TEA

Makes: 1¼ cups for the table
Hands-on time: 5 min.
Total time: 5 min.

¾ cup sweetened tea

3 Tbsp. Apple Pie-Infused Bourbon or Orange-Clove-Cranberry-Infused Bourbon

1 Tbsp. fresh lemon juice

Ice

Club soda

1. Combine sweetened tea, infused bourbon, and fresh lemon juice in a cocktail shaker filled with ice. Cover with lid; shake vigorously until thoroughly chilled. Strain into a 10-oz. glass filled with ice. Top with club soda.

LIMONCELLO

This lemon liqueur, popular in Italy, is best stored in the freezer and served ice cold as an after-dinner drink. It’s also quite nice in cocktails and desserts. You can substitute satsumas for the lemons and the navel orange when satsumas are in season.

Makes: about 4 (1-pt.) jars for the freezer
Hands-on time: 15 min.
Total time: 55 min., plus 10 days standing time

5 medium-size lemons

1 medium-size navel orange

1 (750-milliliter) bottle 190-proof clear grain alcohol

4 cups sugar

1. Scrub fruit thoroughly; rinse well, and pat dry. Carefully remove ½ cup rind from lemons and ¼ cup rind from orange using a vegetable peeler, being careful to avoid bitter white pith. Combine rind strips and clear grain alcohol in a 1-gal. glass jar with a lid. Cover and let stand at room temperature in a cool, dark place 10 days.

2. Bring sugar and 4 cups water to a boil in a large saucepan, stirring constantly until sugar dissolves. Remove from heat, and cool slightly (10 minutes). Strain alcohol-rind mixture through a fine wire-mesh strainer into sugar-water mixture in saucepan (discard rind), and stir to combine. Cool completely (30 minutes).

3. Pour mixture into clean glass jars. Seal, label, and store in freezer up to 1 year.

ROSEMARY-LIMONCELLO JULEPS: Muddle 1 Tbsp. fresh rosemary leaves with 1 Tbsp. sugar and 1 cup Limoncello in a cocktail shaker or small bowl. Let stand 5 minutes. Strain into a pitcher, discarding solids. Stir in 2 cups each ice and club soda. Divide among glasses. Garnish with fresh rosemary sprigs. Makes: 4 cups.

PEANUT-WASHED BOURBON

This peanut-washed bourbon takes the Southern tradition of putting salted peanuts in your cola one step further. It puts the peanuts in your cocktail. The freezing and second straining help remove the peanut fat from the alcohol while leaving the peanut flavor and aroma intact.

Makes: 2½ cups for the fridge
Hands-on time: 5 min.
Total time: 5 min., plus 2 days standing time

2 cups unsalted dry-roasted peanuts

3 cups bourbon

Cheesecloth

1. Combine peanuts and bourbon in a 2-qt. glass bowl. (Peanuts should be completely covered.) Cover with plastic wrap, and let stand at room temperature 24 hours.

2. Strain through a fine wire-mesh strainer lined with 3 layers of dampened cheesecloth. Discard peanuts. Transfer strained bourbon to a 1-qt. freezer container; cover, and freeze 24 hours.

3. Strain chilled bourbon through a fine wire-mesh strainer lined with 3 layers of dampened cheesecloth. Transfer to a clean 1-qt. jar. Seal, label, and store in refrigerator up to 6 months.

PEANUT-WASHED BOURBON COCKTAIL: Stir together ¼ cup Peanut-Washed Bourbon and ½ cup cola in an ice-filled glass. Top with 1 tsp. salted, roasted peanuts. Makes: 1 cup.

POMEGRANATE-PINEAPPLE VODKA

This fruity infused vodka is a girls-night-in waiting to happen. Sip straight up or with equal portions of orange juice and club soda over ice.

Makes: 2¼ cups for the fridge
Hands-on time: 20 min.
Total time: 2 hours, 20 min., plus 3 days standing time

2 cups (½-inch) cubed fresh pineapple

1½ cups fresh pomegranate seeds

1½ cups 80-proof vodka

Cheesecloth

1. Place 1 cup pineapple and ¾ cup pomegranate seeds in each of 2 (1-qt.) jars. Pour ¾ cup vodka over fruit in each jar. Cover jars with lids, and let stand at room temperature 3 days, swirling fruit mixture in jars occasionally.

2. Line a fine wire-mesh strainer with 3 layers of dampened cheesecloth. Place strainer over a bowl. Pour fruit mixture into strainer. (Discard fruit.) Pour strained vodka into a clean (1-qt.) jar or other glass container with a lid. Seal, label, and store in refrigerator up to 6 months.

NOTE: Be sure to wash fruit rind before cutting into fruit and to trim off and discard any blemished pieces of fruit. To remove seeds from pomegranate, score skin and break fruit into quarters. Working over a bowl, tap skin side of quarters with a wooden spoon, knocking seeds loose and into bowl.

SPICED PECAN-COFFEE BITTERS

Take a note from Southern bartenders, and raid the pantry to mix up some of your own special bitters. Used in cocktails and to add a little somethin’-somethin’ to baked goods, stews, and coffee drinks, these fragrant bitters also make fabulous gifts.

Makes: 5 (½-cup) jars for the shelf
Hands-on time: 35 min.
Total time: 35 min., plus 13 days standing time

¾ cup chopped pecans

¾ cup medium-roast coffee beans

3 cups bourbon or whiskey

2 tsp. cassia chips

1 tsp. organic wild cherry bark

½ tsp. dried grated lemon peel

Cheesecloth

3 Tbsp. sorghum syrup

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 8 minutes or until toasted and fragrant, stirring halfway through.

2. Place coffee beans in a zip-top plastic freezer bag; seal. Lightly crush or crack beans using a rolling pin or a heavy skillet. Combine coffee beans, toasted pecans, bourbon, and next 3 ingredients in a clean 1-qt. canning jar or other nonreactive container with lid. Cover and let steep out of direct sunlight at room temperature 10 days, shaking the jar once a day.

3. Pour mixture through a wire-mesh strainer lined with 6 layers of cheesecloth into a large bowl. Wash jar; return mixture to clean, dry jar. Add sorghum syrup; cover with lid, and shake well. Let stand out of direct sunlight at room temperature 3 days.

4. Pour into ½-cup jars or bottles, if desired. Seal, label, and store at room temperature up to 1 year.

NOTE: Look for wild cherry bark at natural foods stores or online.

SOUTHERN TIRAMISÙ MARTINI

Can’t locate a cocktail shaker? Use a canning jar to shake up this tasty cocktail.

Makes: 1 serving for the table
Hands-on time: 5 min.
Total time: 5 min.

2 tsp. sugar

½ tsp. Spiced Pecan-Coffee Bitters

¼ cup dark rum, divided

2 Tbsp. heavy cream

1½ cups cracked ice

Sweetened cocoa powder

1. Muddle sugar, bitters, and a splash of rum in a cocktail shaker or canning jar. Add remaining rum, heavy cream, and cracked ice. Cover and shake vigorously. Strain into chilled martini glass. Let cream rise. Dust lightly with cocoa.

NOTE: We tested with Ghirardelli Sweet Ground Chocolate and Cocoa for the sweetened cocoa powder.

GEORGIA-STYLE BOILED PEANUTS

Southern boiled peanuts typically take all day on the stove-top, but this slow-cooker recipe makes them easy. Start them before bedtime, and they’ll be ready for the freezer or for tailgating the next afternoon. Though you eat only the nuts inside, it’s traditional to serve boiled peanuts in their shells.

Makes: 18 cups for the fridge or the freezer
Hands-on time: 5 min.
Total time: 18 hours, 5 min.

2 lb. raw peanuts, in shell

1 cup salt

1. Combine peanuts, salt, and 12 cups water in a 5- or 6-qt. slow cooker. Cover and cook on HIGH 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in zip-top plastic freezer bags in the refrigerator up to 2 weeks or in the freezer up to 2 months. Reheat in the microwave before serving.

CAJUN BOILED PEANUTS: Reduce salt to ¾ cup, and add 1 (3-oz.) package boil-in-bag shrimp and crab boil and ⅓ to ½ cup hot sauce to slow cooker before cooking.

BOILED PEANUT HUMMUS

Boiled peanuts stand in for chickpeas in this flavorful Southern take on the Mediterranean dip.

Makes: 1 cup for the table
Hands-on time: 15 min.
Total time: 15 min.

1 cup thawed shelled Georgia-Style or Cajun Boiled Peanuts

2 Tbsp. tahini

2 Tbsp. fresh lemon juice

1 Tbsp. chopped fresh parsley

1 tsp. minced fresh garlic

¼ tsp. ground cumin

Pinch of ground red pepper

2 Tbsp. olive oil

Garnishes: olive oil, roasted peanuts

Carrot and celery sticks, halved radishes, and pita chips

1. Process first 7 ingredients in a food processor until coarsely chopped, stopping to scrape down sides. With processor running, pour olive oil through food chute in a slow, steady stream, processing until mixture is smooth. Stir in up to 5 Tbsp. water, 1 Tbsp. at a time, for desired spreading consistency. Serve with vegetables and pita chips. Garnish, if desired.

WHOLE-GRAIN MUSTARD

This mustard is tangy and spicy. It’ll blow your hair back but won’t blow your head off. Fear not: The food processor does not completely puree the mustard. It helps produce a creamy mustard with lots of whole seeds.

Makes: 4 (½-pt.) jars for the shelf
Hands-on time: 20 min.
Total time: 45 min., plus 10 days standing time

1¼ cups white wine vinegar (5% acidity), divided

1¼ cups red wine vinegar (5% acidity), divided

¾ cup brown mustard seeds

¾ cup yellow mustard seeds

¼ cup dry white wine

2 Tbsp. honey

2½ Tbsp. dry mustard

4 tsp. salt

2 tsp. freshly ground pepper

1. Stir together 1 cup white wine vinegar, 1 cup red wine vinegar, and brown and yellow mustard seeds in a clean 1-qt. jar. Cover with lid, and let stand at room temperature 5 days, adding more red or white vinegar if seeds look dry.

2. Stir in remaining ¼ cup white wine vinegar and ¼ cup red wine vinegar, white wine, and honey. Stir in dry mustard. Cover with lid, and let stand at room temperature 5 more days. (Mixture will be bubbly.)

3. Process mustard mixture, salt, and pepper in a food processor 1½ minutes or until slightly creamy, stopping to scrape down sides.

4. Sterilize jars, and prepare lids as described.

5. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 15 minutes.