New Job, Infusions and Homemade Christmas gifts

After working at DRY Soda for 2.5 years I now work for Impact Beverage.  It is a Colorado company and we just launched our first product; Head On.  Head On was developed by a team of clinical experts and scientists with support from doctors with ties to all the major sports.  Millions of dollars and years of research was tested by the Department of Defense. Head On restores with antioxidants, replenishes with electrolytes, and repairs with micro-nutrients. Supplying your body with the ingredients you need before, during, and after strenuous athletic activity.

For the second year Holly and I are invited to an infusion party.  We decided to go with the same one we did last year; cranberry and rosemary vodka with blood orange soda.  Last year I used a whipped cream dispenser because I only had a day.  I put all but the soda into the dispenser and charged it with N2O which put everything under a pressure.  I had plenty of time this year so I planned on doing it for 4-5 days.  I made a simple syrup and cooked the cranberries with the rosemary and loaded it all into a bottle of vodka.  After an a few hours it was already turning red from the cranberries.  

Home-made gifts has been Holly and I's theme for the last few years.  Sun-dried tomato spread, butterscotch, hot fudge and a hand scrub have all been gifted before.  This year we made hot fudge and salsa; warm hearts warm bellies. 

Hot Fudge

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 oz quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

1.     In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt and half of the chocolate, bring the mixture to a boil.  Stirring until the chocolate pieces are completely melted.

2.      Reduce heat and cook at a low boil, stirring occasionally, for about five minutes.  Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth.  Allow the sauce to cool down before serving.

Habanero /Jalapeno Salsa,

1-32 oz jar whole peeled tomatoes

3/4 cup finely chopped onion

1 whole seeded jalapeno

1 whole roasted and seeded habanero 

2 cloves minced garlic

3/4 cup chopped cilantro

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon smoked paprika 

1 whole lime juiced

1. Combine half of the tomatoes, quarter of the onions, both peppers, garlic, half of the cilantro, all the spice and lime juice in a blender and puree.  Strain mixture and reserve liquid.  Pulse rest of tomatoes in blender to desired consistency and combine with remaining onions, cilantro and the puree.  Add enough reserved liquid to get desired consistency.  Refrigerate for several to infuse the flavors.

Here are instructions from Ball for canning.

Its my 40th birthday tomorrow so Holly and I are flying to San Diego for some celebration. My next blog will be in January with a still undecided hobby so stay tuned.