Vin d’Orange

by Maggie Battista on April 17, 2013

in All Recipes, Appetizers, Drinks, Featured, Food Gifts, Fruit

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I’ve tried to write this blog post three or four times since Monday.

The thing is, I had this fun celebratory post in mind. I planned to tell you about all the amazing things that happened in San Francisco. I planned to gush about the Eat Boutique lunch with Yvette van Boven who really has become one of my favorite people. I had every intention of sharing the big news about our International Association of Culinary Professionals award. And I planned to sum it all up with this amazing drink that takes weeks to make but when it’s done, it’s worth it in unimaginable ways and you want to celebrate with every sip.

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But I live and work in the greater Boston area and I’m not exactly celebrating right now. I can’t tell you exactly what I’m feeling because it changes from moment to moment. I’m still shocked, of course, but then there will be these pointed moments of just feeling lucky to be alive, safe and healthy. I hold onto my husband a little longer. And I’ve had more than a few sips of this Vin d’Orange to tame the shock and celebrate the life.

So… while it goes without saying that I’m deeply affected by what happened during the final hours of the Boston Marathon like so many of my family, friends, colleagues and local Boston people, my people, I’m also joyously grateful to be here. I love this city and I celebrate it – along with all of the little victories from the last couple of weeks – with this drink.

I did go to San Francisco and, despite pouring my uncertainties into this blog post upon my arrival, the universe acted in ways that were so obvious, it made me laugh. I sat alone at the Ferry Building one day, only to be bumped into by a friend made two years prior who supported me and Eat Boutique through our roller coaster ride of a week. We won, we won, the IACP award for Best Culinary Brand. You won – because YOU keep this business going through the markets, through the shopping for small batch food and through the kind words you send over the inter-webs. Thank you.

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We may have won, but I just see so much more that has to happen now. We’re working to expand our small batch food offerings (we’re tasting new products as quickly as possible), finalize a few market dates and spaces, and I’m doing a lot more writing. I’ve made so many more new friends, including all the dear folks in San Francisco, who want to see this business expand. There’s so much to do but… before that… let’s sip.

When Heidi and I originally photographed this drink, I adapted a recipe by David Lebovitz from his book, Ready for Dessert. It was lovely and almost too easy to drink – pass me a straw, a lawn chair and a sunny day. Once my order of sour oranges arrived, I adapted Samin’s recipe and haven’t looked back. The bitter finish tempers the sugary start and I want to sip and pause, sip and pause, and then move onto dinner. It really is a lovely aperitif.

Like I said, I’m not looking back. I’m pushing ahead because I have to, and I encourage you to with this recipe. But if you can’t wait the 40 days, then pop open the rosé now and celebrate now. Life will continue to both delight and horrify us in the same instant and there’s really no time to waste.

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Vin d’Orange

Makes six 750-ml bottles

Ingredients:

  • 5 liters crisp, bright rosé
  • 1 liter vodka
  • 1 1/2 pounds organic cane sugar
  • 2 vanilla beans, split
  • 12 Seville oranges
  • 1 orange
  • 1 lemon

Directions:

  1. Rinse the citrus and cut all of it into quarters. (Do not squeeze the juice from the fruit as the juice will make the final Vin d’Orange cloudy, and no one likes a cloudy Vin d’Orange.)
  2. Place everything in a large glass jar with a lid. (I found mine at the local Walmart, but you can also use a large bucket.) Stir to dissolve the sugar, cover, and put in a cool space for 40 days. You can opt to store it in a cool closet but I used a dark corner of my kitchen.
  3. Check on the mixture every few days, adjusting the sugar if necessary, and pulling out a few pieces of orange if it’s getting too bitter. I tasted every week and liked how the sweet and bitter taste evolved at exactly 40 days.
  4. After 40 days, remove the solids and strain through cheesecloth into a big measuring cup and then pour into the bottles, being careful not to add any of the sediment from the bottom of the jar.
  5. I corked the bottles so I store the Vin d’Orange at room temperature. If it’s in an unsealed bottle, then keep it in the fridge for up to a year. Serve chilled, poured over two or three ice cubes, with a twist of orange or lemon.

All photos taken Heidi Murphy/White Loft Studio.

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebook, Instagram and Pinterest.

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Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.


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  • heidi | white loft studio

    SO well written. your words + this sip is perfection. xo, h.

    • http://www.eatboutique.com Maggie

      Oh, Heidi, thank you so much! It’s so funny when you have something else entirely planned and then BAM life happens and you rework it all, but I think this drink is amazing and is helping to get me through one of those impossible weeks. Cheers to your amazing photos, as usual! xox

      • heidi | white loft studio

        thx lady :) and reminds me, that I have to check in with my wine order to make this again…so sad when it’s gone! though I have to stick with the Lebowitz recipe as I can’t get organic seville’s now…I’m happy just the same!

  • Karen Morss

    Cosmic hug. Next time you come to San Francisco, please come visit me! I am 20 minutes south of SFO.

    • http://www.eatboutique.com Maggie

      Karen! OMG, I had no idea! I’ll be there this fall and will definitely visit. The moment I landed at SFO, several makers reached out to try to arrange dates but it was such a packed week. I’m arranging a special trip just to come see you all – xox!

  • http://www.eatboutique.com Maggie

    Jim shared this comment on Facebook and I had to re-post. Thanks Jim! xox

    “I just wanted to thank you for expressing what a lot of us (Bostonians) are feeling and then pushing ahead and doing what you do best – sharing what looks like a “must try” recipe. Putting this on my short list for a summer sipper. :-)”

  • Peggy W

    Maggie, I’ve been thinking of (and praying for) you a lot this week…. and well those in the greater Boston area. Not to mention all of those present from around the world. (sounds like a lovely tasting recipe… even by the standards of a teetotaler like myself.) all i can say is… well expressed!

    • Maggie at Eat Boutique

      So nice to hear from you, Peggy! Thanks so much for commenting. I’m going to share some no-alcohol drinks soon – for you and me! We’re all going to make it through, somehow. :) xox

  • Denise

    I have always wanted to make this, but, I never plan in advance. I really need to mark it for the end of citrus season for next year. Imagine some Seville or Bergamot oranges from B. Bowl would work nicely.

    • http://www.eatboutique.com Maggie

      Denise, agreed. I’d love to try with Bergamot next year. xox! Maggie

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