I was intrigued when I received a copy of Vegan Secret Supper: Bold & Elegant Menus from a Rogue Kitchen. It is a playground for inspiration and the unusual. Many of the recipes are presented as a course for a dinner, giving instructions on how to plate, and more. A book for those who love to cook and to entertain. The pantry staples section of recipes are worth the book alone: vegan cheese sauces, condiments, chutney, sauces, reductions and so much more.
Oh…and hand crafted soda extracts:
As I served glasses of Lavender Lime Sodas to Kirk and my brother, Dave, I got a whole bunch of yuk-yukking from them. The kind of “Oh great, now Sarah is making soda. Hipster alert!!” Har har you two. I loved the delicate floral essence of the lavender, a nice use for the bounty from my many plants. Do be sure to use culinary lavender and that chemicals were not used on it. In fact, there are also ginger beer and root beer concentrate recipes. Once you realize just how easy it is to make your own soda…well, you might fall in love with it. And here is the thing – I don’t normally care for pop. It is too carbonated, too sweet and too full of junk (preservatives). Even when I can find a quality brand, the carbonation bothers my stomach. But as I read the book, my mind kept wandering back to soda. I thought of years ago when I was a barista and making Italian sodas. Those were not over carbonated, due to seltzer water. So I decided I had to try this crazy blend of flavors.
Just the right sweetness and just a bit of the bubbly! I actually had the thought that the syrup would be wonderful added to sparkling wine (say Champagne) in summer.
Lavender Lime Soda Concentrate (From page 185)
- ¾ cup agave nectar
- ½ cup fresh lime juice (about 3 limes)
- 2 Tbsp dried lavender flowers (culinary varieties only)
In a pot on medium-high heat, bring agave nectar and lime juice to a boil. Boil for 6 minutes. Remove from heat. Add lavender seeds and let steep for 20 minutes. Strain (a fine mesh strainer works well).
Store in a bottle, in the refrigerator.
To make soda, use 1 Tablespoon concentrate per 8 ounces sparkling water (seltzer water), served over ice.
Makes about ¾ cup syrup.
Having enjoyed reading and using this cookbook, I’d like to share my copy with a reader! Enter using the Rafflecopter link below:
FTC Disclaimer: We received a review copy of VSS for potential review. We are hosting the giveaway of this book ourselves.