RECIPE OF THE MONTH
PENNE ALLA LEAP PREMIUM VODKA
1 pound penne
3 cloves garlic, minced
1 whole medium onion, chopped finely
3 tablespoons butter
2 tablespoons olive oil
1 cup Leap Premium Vodka
One 14-ounce can tomato puree or
1 cup heavy cream
1 pinch red pepper flakes
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
Grated Parmesan, for serving
Cook the pasta according to package directions.
Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.
WATERMELON VODKA SORBET
1 cup sugar
1/2 cup water
8 cups cubed seedless watermelon
2 tablespoons lemon juice
2 tablespoons vodka
In a small saucepan, bring sugar and water to a boil.
In batches, process the watermelon in a food processor for 2-3 minutes or until smooth. Transfer puree to a large bowl; stir in the lemon juice, vodka and sugar syrup. Pour into a 13 x 9 inch dish. Freeze for 1 hour or until edges begin to firm; stir. Freeze 2 hours longer or until firm.
Process watermelon mixture in batch for 2-3 minutes or until smooth. Serve immediately or tansfer to freezer containers and freeze until serving.
Recipe from Taste of Home.
LEMON CHICKEN IN VODKA SAUCE
1 lemon, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons milk
1/2 cup flour
4 boneless skinless chicken breasts, rinsed and patted dry
4 tablespoons Leap Premium Vodka
5 tablespoons unsalted butter
4 tablespoons fresh parsley
1 tablespoon fresh baxil, chipped
4 talbespoons capers
Char the lemon slices on both sides in a pand over high and set aside.
Return the pan to a moderate heat and add the oil.
Whisk the eggs and milk in a small shallow bowl.
Dredge a chicken breast in the flour, and then in the egg mixture. Place immediately in the pan, repeat with the remaining breasts and saute the chicken until golden and cooked through. Set aside. Deglaze the pan with the vodka and loosen the flavor bits at the bottom of the pan by scraping with a wooden spoon. Add the butter, lemon juice, parsley, basil, capers salt and pepper. Continue to cook until the mixture reduces to about a quarter. Return the chicken and grilled lemon slices the the pan toss.
Serve the chicken breasts topped with sauce.
3 tablespoons soy sauce
2 medium garlic cloves, thinly sliced
2 large jalapeno peppers, stemmed and thinly sliced on the bias
2 tablespoons cilantro, finely chopped
2 talespoons freshly squeezed lime juice
1 tablespoon olive oil
4 teaspoons granulated sugar
12 jumbo shrimp, peeled and deveined
1 lemongrass stalk, tough outer layer removed and cut into 4 pieces
1/4 cup vodka
steamed white rice, for serving
Place the soy sauce, garlic, jalapenos, cilantro, lime juice, oil, and sugar in a shallow dish and stir to combine. Add the shrimp and lemongrass and stir to coat. Let marinate for 10 minutes at room temperature.
Heat a large frying pan over high heat until hot, about 3 minutes. Add the shrimp mixture and cook until the shrimp are bright pink, about 3 minutes. Remove from heat and carefully add the vodka. Return the pan to high heat and cook for 1 minute more or until the alchol has dissipated. Remove the lemongrass pieces and serve the shrimp and sauce over steamed rice.
Recipe from Chowhound.