Stolidoli Recipes

Steps:

• Place the pineapple pieces into a large container, and pour the vodka over them. Cover, and refrigerate for 3 to 4 days. Strain out pineapple, and serve vodka over ice with a pineapple garnish.

Steps:

• 1. Slice the pineapple into chunks and place into a large container, preferably one with a spigot, such as a drink dispenser. 2. Pour the Stolichnaya Vodka directly over the fresh pineapple until the pineapple is covered with vodka. 3. Allow to sit for 12-14 days to infuse the vodka with the pineapple. 4. To serve, pour the pineapple infused vodka into a martini shaker filled with ice. Shake well and strain into martini glass. Notes: - This recipe doubles well. - We infused our vodka at room temperature. - We strained our vodka, funneled it back into the Stoli bottle and stored it within the refrigerator.

Steps:

• For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.
• Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
• For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders.
• Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
• Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard.
• Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.
• Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart.

Steps:

• Core, peel, and chunk pineapples and arrange in large glass steeping jar.
• Mix together vodka and sugar.
• Pour vodka mixture over pineapple.
• Allow infusion to steep for 8 days in a cool dry place (cupboard, etc).
• After 8 days, strain the vodka from the pineapple and save both.
• Squeeze excess vodka from pineapples and add to vodka mixture.
• To serve: Shake vodka with ice, strain and serve in a martini glass.
• Enjoy!

Steps:

• Slice the pineapple into chunks and place into a large container, preferably one with a spigot, such as an ice tea jug.
• You may not need all the pineapple, just enough to fill the jug.
• Pour the vodka over the pineapple using more if needed to cover pineapple.
• Cover, and allow to sit for 3 to 4 days, or longer, to infuse the Vodka with the pineapple juice.
• To serve, pour into a shaker filled with crushed ice.
• Shake well to chill and pour into martini glasses.

Steps:

• Place pineapple into large container, pour vodka over fruit. Cover and refrigerate for 3 to 4 days. Strain out fruit. Serve on ice with pineapple garnish

Steps:

• Place the pineapple pieces into a large container, and pour the vodka over them. Cover, and refrigerate for 3 to 4 days. Strain out pineapple, and serve vodka over ice with a pineapple garnish.