WHERE TO GET VERMOUTH RECIPES

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HOW TO MAKE HOMEMADE VERMOUTH + COCKTAIL RECIPE



How to Make Homemade Vermouth + Cocktail Recipe image

The quick method for making vermouth is great if you need vermouth in a hurry, and it is so much tastier than anything you can find at the store.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Number Of Ingredients 12

1 tsp. organic wormwood
1/2 tsp. organic gentian root
1/2 tsp. organic chamomile flowers
1/2 tsp. organic juniper berries
1/2 – 1 whole organic vanilla bean
1 organic star anise pod
1/4 tsp. organic sage
2 tsp. dried organic orange peel
4 organic cardamom pods
1/2 tsp. organic coriander seeds
1 bottle (750 ml) light white wine (such as Pinot Gris)
1 cup sherry (Cream sherry if making a sweet vermouth; Fino sherry if making a dry vermouth)

Steps:

  • Put all herbs into a stockpot and add the wine.
  • Bring to a boil. Watch closely to ensure it doesn’t boil too long!
  • As soon as it comes to a boil, remove from heat and add the sherry.
  • Place the stockpot in a cool, dark, dry place overnight to cool and infuse.
  • The next day, taste. If you’d like more botanical flavor to shine through, keep infusing for a bit longer before straining. If it’s to your liking, strain the mixture using a cheesecloth or fine mesh strainer to catch the fine bits of wormwood and other small herbs.
  • Refrigerate or store in cool, dark, dry place. It should keep for a very long time (I’ve had mine for 6 months in my pantry, and it’s still delicious!)

Nutrition Facts : Calories

VERMOUTH SCALLOPS OVER VERMICELLI RECIPE | HEALTH.COM



Vermouth Scallops over Vermicelli Recipe | Health.com image

If you don't have vermouth or dry white wine, you can use 1/2 cup chicken broth.Scallops are an excellent source of vitamin B12 and protein. They're also low in saturated fat. Use SmartBalance instead of regular butter and get a boost of omega-3 fatty acids, which are heart-healthy.

Provided by Health

Total Time 14 minutes

Prep Time 1 minutes

Cook Time 13 minutes

Yield 2 servings (serving size: 1 cup scallop mixture, 1/4 cup sauce, and 1 cup pasta)

Number Of Ingredients 10

1 teaspoon olive oil
1 teaspoon butter
Cooking spray
3/4 pound sea scallops
2 teaspoons capers
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry vermouth or dry white wine
2 cups hot cooked vermicelli (about 4 ounces uncooked pasta)
2 tablespoons chopped fresh basil

Steps:

  • Heat oil and butter over medium-high heat in a large nonstick skillet coated with cooking spray. Add scallops; cook about 3 minutes on each side until browned and cooked through. Add capers, salt, pepper, and vermouth. Cook 30 seconds or until vermouth evaporates. Spoon mixture over pasta. Sprinkle evenly with basil.

Nutrition Facts : Calories 389 calories, CarbohydrateContent 45 g, CholesterolContent 61 mg, FatContent 6.5 g, FiberContent 2.7 g, ProteinContent 35.5 g, SaturatedFatContent 1.8 g, SodiumContent 678 mg

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