By Jackie Zykan
With over 20 years of experience in beverage alcohol, and a love affair with the natural world, I am delighted to share some of Kentucky’s finest distilled spirits alongside fresh, local, and seasonal botanicals.
As winter slowly subsides and the first signs of spring begin to poke through the ground, you may notice some familiar tufts of onion grass making their debut. The scent of this wild edible is intense, and anyone who has ever run over a patch with a lawnmower will undoubtedly know the aroma. Much like other unintentional guests to your yard, such as nettle and dandelions, this little beauty is completely edible and offers a free source of flavor and nutrition in plenty. It cannot be emphasized enough to be sure to only harvest from areas which have not been doused in weed killer. This delicious plant grows wild in fields across the state, and with such a potent flavor, a little goes a long way for use in the kitchen after a very thorough wash.
Featured Kentucky Product: Castle & Key Sacred Spring Kentucky Vodka (80 proof; $30)
Let’s face it, not all Kentuckians are bourbon enthusiasts. Luckily, most distilleries in the state have a house vodka available as well if clear spirits are more your fancy. The vodka from Castle & Key is produced using their bourbon mash recipe of 73% white corn, 10% rye, and 17% malted barley. While vodkas are “neutral” in flavor by definition, this particular product has a very subtle savory and verdant tone to it making it the perfect choice for a Bloody Mary.
Featured Kentucky Flora: Allium vineale (wild garlic)
Seen as a nuisance or a “weed”, onion grass (also known as wild garlic) is a frequently overlooked culinary gem. The plant in its entirety is edible, from bulb to stalk. This common invader of lawns packs many medicinal and nutritional benefits including lowering of blood pressure, antiviral and antibacterial properties, and houses a plethora of vitamins and minerals. As one would assume, the plant is quite pungent, and can easily be incorporated in recipes calling for standard garlic and onions. When harvesting, be sure to carefully identify the plant before use.
There are similar looking plants which produce long green tube-like stalks and have white bulbs, but are not safe for consumption. A quick sniff of a plucked blade will quickly assist in their identification, as the most troublesome lookalikes lack the characteristic onion smell.
Wild Garlic Bloody Mary
1.5 oz Castle & Key Sacred Spring Vodka 4 oz Wild Garlic Bloody Mary Mix Assorted garnishes (cocktail onion, celery stalk, pickle, dill sprig) Salt, for glass rim
Directions for all variations: Combine ingredients in shaker tin with ice. Shake, pour entire contents into salt rimmed glass. Dress with variety of garnishes.
For a non-alcoholic version, simply omit the vodka in the recipe.
Wild Garlic Cocktail Onions
¼ c White Vinegar ¼ c Apple Cider Vinegar ½ c Water 1 tsp Coriander Seed 3 TBSP Sugar
¼ tsp Red Pepper Flakes ½ tsp Cumin Seeds 1 Bunch Wild Garlic 1 c Pearl Onions 1 Sprig Fresh Dill
Directions for all variations: Combine all ingredients except garlic, onions, and dill in a small saucepan and warm over medium heat, stirring to dissolve. In a glass jar, combine garlic, onions, and dill. Once mixture is dissolved, allow to cool for 5 minutes. Pour liquid over contents in jar, allow to sit for 3 days, shaking on occasion. Store in the refrigerator.
Wild Garlic Bloody Mary Mix *Yields approximately 7 servings
3 c Tomato Juice 1 Lemon, juiced 1 Lime, juiced 1 TBSP Horseradish
1 ½ TBSP Worcestershire ¾ tsp Celery Salt ½ tsp Ground Black Pepper ⅓ c Wild Garlic Cocktail Onion Brine Liquid
Directions: Combine all ingredients in a pitcher, store in the refrigerator
Comentarios