Who sez local food and getting your “green” on has to be a tree bark and granola-eatin’ drag? Not Pekio, the communicaitons maven for New Deal Vodka and diminuitive queen of all things stylin’ in a SE way. She was kind enough to write up a sassy and sweet review of the HUFM. If you don’t smile, nod and guffaw right out loud when you read it, you’re either clinically dead or a banker.
And, the good folks at New Deal Distillery ought to know a thing or two about scrappy SE locals doing it for themselves and their good neighbours. Matt and Tom started making their delightfully distilled products in an Active Space on 9th and Main before it was even cool and the notion of Portland’s Distillery Row was a booze-soaked cherry floating in their highball dream of making spirits for Cascadia.
So, what could be a more appropriate mix of our two very Southeasty ventures than some recipes for cooking w/ booze? In honour of the onset of tomato season, I present New Deal’s Spirited Cherry Tomato recipe:
Courtesy of The Meadow in North Portland.
- 3 pints Firm, small red and yellow cherry or grape tomatoes
- ½ cup New Deal Vodka
- 3 T White Wine Vinegar
- 1 T Superfine granulated sugar
- 1 tsp Finely grated fresh lemon zest
- 1 ½ T Coarsely ground black pepper
- 1 ½ T Finishing salt, such as Fleur de Sel
- Cut a small X in skin of blossom end of each tomato.
- Blanch tomatoes, 5 at a time, in a saucepan of boiling water 3 seconds and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
- Drain and peel, transferring to a large shallow dish.
- Stir together New Deal Vodka, vinegar, sugar, and zest until sugar is dissolved, then pour over tomatoes, gently tossing to coat.
- Marinate, covered and chilled, at least 30 minutes and up to 1 hour.
- Stir together salt and pepper and serve with tomatoes for dipping.
I highly recommend checking out all the awesome recipes for cooking w/ booze over at their site. Check it out!