Type what you have

Ingredients

• ✓ vodka
• mint
• sugar
• lime juice
• ice
• sparkling water
• mint

Instructions

1. 1 Muddle mint leaves in a shaker.
2. 2 Add Tito's Handmade Vodka, sugar, fresh lime juice, and ice.
3. 3 Shake well and pour into a rocks glass.
4. 4 Top with sparkling water and garnish with a mint sprig and lime slice.

By Tito's Handmade Vodka

Ingredients

• ✓ vodka
• penne pasta
• butter
• garlic
• tomato
• mozzarella cheese
• heavy cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
2. 2 In a large skillet, sauté garlic in butter. Add vodka and cook for 3 minutes. Pour in tomatoes and cheese; stir until cheese melts. Stir in heavy cream and heat thoroughly. Mix the sauce into hot pasta.

By Beth

Ingredients

• ✓ vodka
• lemon zest
• orange zest
• sugar substitute
• pomegranate juice
• lime

Instructions

1. 1 Muddle lemon and orange zest with sugar substitute in a cocktail shaker. Add pomegranate juice and vodka. Fill the shaker halfway with ice and shake vigorously. Strain into a chilled stemmed glass. Garnish with lime slice.

By Sweet'NLowR

Ingredients

• ✓ vodka
• penne pasta
• butter
• pancetta bacon
• heavy cream
• tomato sauce
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
3. 3 Stir in pasta, and heat through. Serve with Parmesan cheese.

By Rick Naylor

Ingredients

• ✓ vodka
• butter
• onion
• tomato
• heavy cream

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and saute until slightly brown and soft, 5 to 7 minutes. Pour in vodka and let cook for 10 minutes.
2. 2 Mix in crushed tomatoes and cook for 30 minutes.
3. 3 Pour in heavy cream and cook for another 30 minutes.
4. 4 Serve over pasta.

By MARRIED

Ingredients

• ✓ vodka
• onion
• celery
• garlic
• olive oil
• prosciutto
• tomato
• oregano
• parsley
• basil
• cayenne pepper
• half-and-half
• penne pasta

Instructions

1. 1 In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone.
2. 2 Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
3. 3 Stir in half and half, and heat for 3 minutes.
4. 4 Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.

By Joelene Craver

Ingredients

• ✓ vodka
• ✓ vodka
• black pepper
• salt
• garlic powder
• onion flakes
• ketchup
• brown sugar
• pineapple
• barbecue sauce
• tomato puree
• tomato
• bread crumb
• ground turkey
• ground beef
• black pepper
• salt
• garlic powder
• onion flakes
• worcestershire sauce
• water
• egg

Instructions

1. 1 In a large bowl, combine eggs, 1/2 cup vodka and Worcestershire sauce. Season with 2 tablespoons onion flakes, garlic powder, salt and pepper. Mix in ground beef, ground turkey and bread crumbs. Shape into meatballs, and set aside.
2. 2 In a very large pot over medium heat, Combine crushed tomatoes, tomato puree, barbeque sauce, pineapple, brown sugar, ketchup, and 1/2 cup vodka. Season to taste with onion flakes, garlic powder, salt and pepper. Bring to a boil, reduce heat and let simmer.
3. 3 Heat a large heavy skillet over medium heat. Cook meatballs until evenly brown on all sides. Carefully place into sauce, and simmer for at least an hour.

By Liane Carmen

Ingredients

• ✓ vodka
• olive oil
• garlic
• tomato
• basil
• salt
• pepper
• penne pasta
• heavy cream

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in tomatoes, breaking up with a fork. Stir in basil, salt, and pepper; simmer for 15 minutes. Stir in vodka and cook 15 minutes more.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
3. 3 Stir cream into sauce; cook 10 minutes more. Toss with hot pasta.

By LIAROSE

Ingredients

• ✓ vodka
• pancetta bacon
• rosemary
• olive oil
• heavy cream
• black pepper
• marinara sauce
• water
• multigrain penne pasta
• parmesan cheese

Instructions

1. 1 Cook and stir pancetta and rosemary sprig with olive oil in a large, deep skillet over medium heat until pancetta renders its fat but is not crisp, about 5 minutes. Pour vodka into the skillet, standing back to avoid any flare-ups. Raise heat to high and continue to cook until vodka reduces to about 2 tablespoons.
2. 2 Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce for 20 minutes to blend flavors.
3. 3 Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to the pot. Pour sauce over penne and stir to combine. Turn off heat, cover the pot with a lid, and let stand for 5 minutes to allow pasta to absorb sauce. Serve sprinkled with Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ vodka
• penne pasta
• olive oil
• sweet sausage
• garlic
• red pepper flakes
• tomato
• salt
• heavy cream
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Remove casing from sausage and add to the skillet. Cook and stir until crumbly and brown, 5 to 7 minutes. Add garlic and red pepper flakes; cook and stir until garlic is golden brown.
4. 4 Add tomatoes and salt; bring to boil. Reduce heat and simmer for 15 minutes.
5. 5 Add cream and vodka; bring to boil. Reduce heat to low and add pasta; toss for 1 minute. Stir in parsley; serve warm.

By Allrecipes Member

Ingredients

• ✓ vodka
• butter
• olive oil
• onion
• tomato
• heavy cream
• red pepper flakes
• salt
• pepper
• penne pasta
• parmesan cheese

Instructions

1. 1 In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
2. 2 Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
3. 3 Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
4. 4 Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
5. 5 Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.

By Denise H Shaffer

Ingredients

• ✓ vodka
• penne pasta
• tomato
• tomato sauce
• garlic
• oregano
• basil
• salt
• black pepper
• heavy cream
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Transfer to a serving dish.
2. 2 Pour canned tomatoes into skillet over medium heat; stir in tomato sauce, vodka, garlic, oregano, basil, salt, and pepper. Simmer sauce, stirring occasionally, until alcohol is completely cooked off, 15 to 20 minutes. Stir in cream and simmer until heated through, about 5 more minutes. Remove sauce from heat.
3. 3 Pour sauce over penne pasta; toss to coat. Sprinkle with Parmesan cheese.

By Brianna Dren

Ingredients

• ✓ vodka
• penne rigate
• olive oil
• garlic
• butter
• heavy cream
• chicken stock
• parmesan cheese
• asiago cheese
• kosher salt
• white pepper
• basil

Instructions

1. 1 Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Heat the oil in a large skillet over medium heat; cook the garlic in the oil about 3 minutes. Stir in the butter, cream, chicken stock, and vodka; bring to a simmer. Add the Parmesan cheese, Asiago cheese, salt, and pepper; stir. Mix the pasta into the sauce and stir to coat. Allow to simmer about 3 minutes more. Garnish with fresh basil to serve.

By Jackie Fernandez-Gonzalez

Ingredients

• ✓ vodka
• penne pasta
• olive oil
• prosciutto
• garlic
• red pepper flakes
• tomato
• heavy cream
• parmesan cheese
• basil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
3. 3 Heat olive oil in a large skillet or wok over medium heat. Sauté prosciutto, garlic, and red pepper flakes in hot oil for 1 minute.
4. 4 Mix in tomatoes and cook for 3 minutes.
5. 5 Stir in cream and vodka; simmer until sauce is thickened, about 15 minutes.
6. 6 Stir Parmesan and basil into sauce until well combined. Season with salt.
7. 7 Add penne and toss until evenly coated.

By MARIANNER

Ingredients

• ✓ vodka
• butter
• olive oil
• onion
• garlic
• red pepper
• water
• penne pasta
• kosher salt
• tomato
• heavy cream
• parmesan cheese
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Select high temperature setting, and preheat the pot for 1 to 2 minutes. Add butter and oil. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper, and cook, stirring often, for 1 minute.
2. 2 Pour in vodka and cook until reduced by half, about 3 minutes. Cancel Saute function. Stir in water, penne, and salt. Pour tomatoes over penne; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan cheese; let stand for 3 minutes. Stir in pepper.

By NicoleMcmom

Ingredients

• ✓ vodka
• butter
• onion
• garlic
• salmon
• tomato
• salt
• black pepper
• heavy cream
• fettuccine pasta
• black caviar
• parmesan cheese
• parsley

Instructions

1. 1 Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
2. 2 Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
4. 4 Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.

By MKZ

Ingredients

• ✓ vodka
• prosciutto
• heavy cream
• tomato
• roasted red pepper
• parsley
• garlic powder
• white sugar
• salt
• black pepper
• red pepper flakes
• parmesan cheese
• rigatoni pasta
• green pea

Instructions

1. 1 Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
2. 2 Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
3. 3 Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
4. 4 Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

By ANGCHICK

Ingredients

• ✓ vodka
• gnocchi
• olive oil
• shallot
• garlic
• ground sirloin
• salt
• red pepper flakes
• tomato paste
• heavy cream
• parmesan cheese
• parmesan cheese
• basil

Instructions

1. 1 Bring a pot of water to boil. Add gnocchi and cook until floating, 5 to 6 minutes. Drain, reserving 1/2 cup cooking water.
2. 2 Meanwhile, heat olive oil in a large pan over medium-low heat; add shallot and garlic. Gently cook until shallot has softened and garlic is fragrant, 3 to 5 minutes.
3. 3 Turn heat up to medium and add the ground sirloin, salt, and red pepper flakes. Add in tomato paste. Allow tomato paste to caramelize. Pour in vodka and deglaze the pan by bringing sauce to a boil while scraping the browned bits with a wooden spoon. Let simmer for 5 minutes.
4. 4 Pour cream into the pan and stir until the paste has completely incorporated. Allow to gently simmer until the sauce begins to thicken, 5 to 10 minutes. Sprinkle in 1/2 cup plus 2 tablespoons Parmesan cheese and stir until it melts.
5. 5 Add drained gnocchi to the pan along with reserved 1/2 cup water. Serve topped with basil leaves.

By thedailygourmet

Ingredients

• ✓ vodka
• shrimp
• orange juice
• garlic
• cumin
• coriander
• paprika
• paprika
• cayenne pepper
• lettuce
• tortilla
• cilantro
• red bell pepper
• green onion
• crema con sal
• mexican cheese blend

Instructions

1. 1 Combine vodka, orange juice, garlic, cumin, coriander, smoked paprika, paprika, and cayenne in a resealable plastic bag. Add shrimp and marinate for 20 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Drain off marinade and air-fry shrimp for 6 minutes.
4. 4 Divide chopped salad amongst tortillas. Add cilantro, bell pepper, and the white parts of the green onion. Roughly chop shrimp (optional) and add to the tacos. Top with crema con sal and cheese.

By thedailygourmet

Ingredients

• ✓ vodka
• tomato
• olive oil
• pancetta
• onion
• garlic
• red pepper
• kosher salt
• tomato paste
• rigatoni
• penne pasta
• heavy cream
• pepper
• parmesan cheese
• parsley
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Place a large pot of salted water over high heat to bring to a boil. Pour tomatoes in a medium bowl and crush well with hands or chop in a food processor. Set aside.
3. 3 While water heats, prepare the sauce: Heat oil and pancetta in a large saucepan or deep skillet over medium-high heat. Cook, stirring frequently until pancetta is crisp, about 5 minutes. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper and cook for 1 minute. Add tomato paste and cook, stirring often, until the tomato paste has taken on a slight brownish color, 2 to 3 minutes. Add vodka and cook until reduced by at least half. Stir in reserved tomatoes and juices and bring mixture to a simmer. Reduce heat and simmer until thickened, about 10 minutes.
4. 4 While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.
5. 5 Once sauce is reduced, stir in heavy cream and pepper and cook for 3 minutes, stirring often. Stir in 1/3 cup cheese, parsley, basil and pasta until well combined. Season with additional salt and pepper if desired.
6. 6 Sprinkle with remaining cheese and more herbs if desired.
7. 7 Serve and enjoy.

By Nicole McLaughlin

Ingredients

• ✓ vodka
• green onion
• chive
• sour cream
• egg noodle
• water
• beef broth
• flour
• garlic
• cayenne pepper
• black pepper
• ground beef
• onion
• salt
• mushroom
• vegetable oil
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter and oil in a skillet over medium-high heat. Add mushrooms, season with salt, and saute, stirring occasionally, until they turn golden brown, 5 to 10 minutes.
3. 3 Add onion and ground beef. Cook, stirring, until meat is browned and crumbly, and onions turn soft and translucent, about 5 minutes. Season with black pepper and cayenne.
4. 4 Stir in minced garlic and flour, and cook for 1 minute.
5. 5 Pour in vodka and allow to evaporate, about 30 seconds.
6. 6 Stir in beef broth and water and bring to a simmer. Cook, stirring occasionally, for 10 minutes.
7. 7 Reduce heat to medium, and mix in noodles. Cover with a tight-fitting lid and simmer for 5 minutes. Uncover and stir thoroughly. Cover again and cook until noodles are just tender, about 3 minutes. (See Cook's Note.)
8. 8 Once noodles are cooked, reduce heat to low, and stir in sour cream.
9. 9 Serve immediately with additional sour cream and green onions or chives if so desired.

By John Mitzewich

Ingredients

• ✓ vodka
• black pepper
• salt
• heavy cream
• basil
• tomato paste
• parmesan cheese
• tomato
• red pepper flake
• garlic
• shallot
• pancetta
• butter
• egg
• parmesan cheese
• ricotta cheese
• all-purpose flour
• russet potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Stab potatoes several times to create holes for steam to escape.
2. 2 Bake in the preheated oven until soft, about 30 minutes. Remove and let cool to room temperature.
3. 3 When cooled, scoop out potato flesh from skin and transfer to a mixing bowl. Discard skins. Mash flesh thoroughly, removing as many firm lumps as possible. Add flour, Parmesan cheese, ricotta cheese, and egg. Knead mixture until dough is smooth. Cover and let rest for 30 minutes.
4. 4 Divide dough into several baseball-sized balls. Roll each ball on a generously floured work surface into a rope about as thick as a nickel. Cut the ropes into 1-inch sections. Roll the tines of a fork gently over the top of each piece to give an authentic gnocchi appearance (or a decent facsimile); this creates divots for soaking up the sauce.
5. 5 Prepare sauce: melt butter in a saucepan over medium heat. Add pancetta and cook until browned, 4 to 5 minutes. Remove pancetta from pan and set aside. Add shallot to the pan drippings and cook until fragrant, about 2 minutes. Add garlic and red pepper and cook until fragrant, 30 to 40 seconds.
6. 6 Pour vodka into the pan to deglaze; use a wooden spoon to scrape up any browned bits. Let liquid reduce by half. Reduce heat to medium-low and add tomatoes, Parmesan cheese, and tomato paste. Cook sauce for 7 to 8 minutes. Remove from heat and puree with an immersion blender until smooth.
7. 7 Return pot to medium heat. Add 1/4 cup basil and pancetta. Simmer for 15 minutes. Add cream and season with salt and pepper. Cook for 4 to 5 minutes.
8. 8 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 5 to 6 minutes. Drain and plate gnocchi. Ladle sauce on top and garnish with more basil. Serve immediately.

By Brian Genest

Ingredients

• ✓ vodka
• ✓ vodka
• plum
• rectified alcohol
• rectified alcohol
• white sugar

Instructions

1. 1 Place plums in a glass carboy used for brewing. Pour in 2 cups plus 2 tablespoons rectified alcohol and 2 cups plus 2 tablespoons vodka. Seal and store in a cool, dark place for 5 weeks.
2. 2 Stir sugar into the carboy. Seal and store in a cool, dark place for 4 weeks.
3. 3 Strain liqueur through a sieve lined with muslin cloth. Pour liqueur into bottles, seal, and store in a cool, dark place for at least 3 months before using.

By olenka

Ingredients

• ✓ vodka
• salmon fillet
• sea salt
• brown sugar
• pepper
• dill

Instructions

1. 1 Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
2. 2 Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
3. 3 Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

By Suzanne

Ingredients

• ✓ vodka
• ice
• gin
• lillet blanc
• orange twist

Instructions

1. 1 Fill a cocktail mixing glass with ice; pour in gin, vodka, and Lillet. Stir until chilled; strain into a chilled cocktail glass. Garnish with an orange twist.

By Juliana Hale

Ingredients

• ✓ vodka
• dry white wine
• lemonade concentrate
• white sugar
• white peach
• red grape
• green grape

Instructions

1. 1 Combine white wine, peach vodka, lemonade concentrate, and sugar in a large pitcher; stir until sugar is dissolved. Add sliced peaches, red grapes, and green grapes.
2. 2 Refrigerate sangria until well chilled and flavors have blended, at least 2 hours to overnight.
3. 3 Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

By FOODINC5

Ingredients

• ✓ vodka
• watermelon
• dry white wine
• triple sec
• simple syrup
• orange
• blueberry
• lime

Instructions

1. 1 Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher.
2. 2 Pour wine, vodka, triple sec, and simple syrup into the pitcher; stir to combine. Add remaining 3 cups of watermelon cubes, orange sections, blueberries, and lime quarters; chill sangria for 4 hours before serving.

By bewitched

Ingredients

• ✓ vodka
• rose wine
• pineapple juice
• simple syrup
• triple sec
• raspberry
• orange
• lemon
• lime

Instructions

1. 1 Combine wine, pineapple juice, vodka, simple syrup, and triple sec in a pitcher or large bowl. Refrigerate until chilled, about 1 hour.
2. 2 Stir raspberries, oranges, lemons, and limes into chilled sangria, at least 30 minutes before serving. Serve over ice.

By Celeste

Ingredients

• ✓ vodka
• honey
• water
• vanilla bean
• ginger
• orange
• lemon
• mint
• nutmeg
• clove
• black peppercorn
• star anise
• cardamom

Instructions

1. 1 Bring 1 cup honey and water to a boil in a saucepan while stirring. Immediately reduce heat to low once boiling. Scrape the vanilla bean contents into the mixture and add the pod. Stir in ginger. Add orange zest, lemon zest, mint, nutmeg, cloves, peppercorns, star anise, and cardamom. Cook over low heat, stirring, 5 to 8 minutes.
2. 2 Pour mixture into a wide-mouth, sealable bottle. Add 1 liter vodka and seal. Allow ingredients to steep together for 3 weeks, agitating occasionally.
3. 3 Pour vodka through a strainer or cheesecloth and taste for sweetness. Add more honey or vodka to acquire the right level of sweetness (it should taste quite sweet, but everyone has their own personal preference.) Serve neat at room temperature.

By Jordan Jones

Ingredients

• ✓ vodka
• almond
• confectioners' sugar
• butter
• almond
• salt
• vanilla extract
• orange blossom honey
• butter
• egg
• lemon
• sugar
• all-purpose flour
• active dry yeast
• water
• sugar
• saffron
• cardamom
• milk
• raisin

Instructions

1. 1 Make the kulich: Place raisins into a bowl, drizzle with vodka, and let soften, 8 hours to overnight.
2. 2 Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in cardamom and saffron threads. Remove from the heat and let stand until lukewarm.
3. 3 Meanwhile, mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir in yeast and let stand until frothy, about 10 minutes.
4. 4 Transfer yeast mixture to a large mixing bowl. Add milk mixture, 1 cup flour, and 1/2 cup sugar; beat until smooth. Cover the bowl with plastic wrap and let dough rise in a warm place for 1 hour.
5. 5 Zest lemon onto waxed paper. Juice lemon into another small bowl and reserve for the frosting. Separate egg whites and yolks, reserving 1 egg white for the frosting.
6. 6 Mix remaining 1/2 cup sugar, melted butter, honey, vanilla, lemon zest, and salt together in a bowl. Pour into the risen dough and beat until combined. Beat in 3 egg yolks and 2 egg whites.
7. 7 Mix in 2 1/2 cups flour. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes. Knead soaked raisins and sliced almonds into dough until well distributed.
8. 8 Form dough into a ball and place into an oiled bowl; turn in the bowl several times until coated with oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
9. 9 Coat the insides of four clean 14-ounce cans with remaining 1 tablespoon butter. Line cans with parchment paper.
10. 10 Punch down dough, knead a few times, then divide into four equal pieces. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of the can. Cover the cans with a cloth and let dough rise to the top of the cans, about 45 minutes.
11. 11 Preheat the oven to 350 degrees F (175 degrees C).
12. 12 Place a baking sheet into the preheated oven. Place the cans of dough upright onto the baking sheet and bake until kulich are risen and lightly browned, 45 to 50 minutes.
13. 13 Remove from the oven and let cool in the cans for about 15 minutes, then gently remove from the cans and finish cooling on a wire rack, 25 to 40 minutes.
14. 14 Make the frosting: Beat reserved egg white in a bowl with an electric mixer on medium speed until frothy. Beat in confectioners' sugar until stiff peaks form. Beat in 1 teaspoon reserved lemon juice; save remaining lemon juice for another use.
15. 15 Frost tops of the cooled kulich and sprinkle with toasted almonds.

By babylee