What’d You Do Last Weekend?

Enjoy summer throughout the year by preserving a pinch of it in your salt.

Vin d'Orange

Posted by jenny on 02/14/2011

in

I wrapped the scarf snugly but turned up the coat collar anyway. When the door opened, the cool wet air blew through my gloves, and the burn on my cheeks made me walk faster. I could see the cafe from across the street, its plate glass window steamed, shielding its occupants from the gawking of the tourists and the glares of the locals. Dodging two-way traffic, I hustled for the big door, the bell announcing my return.
I stamped my cold feet on the octagonal black and white tiles, shed my coat, and slid into the banquette, never missing a moment to survey the tables around me. Frites, chocolate chaud, oysters, mustard.

Gateau au foie de volaille, cornichons and a baguette, please.

And to drink?

Lillet blanc, always.

This vin d'orange recipe is an adaptation of David Lebovitz's recipe in Ready for Dessert, published in the November/December 2010 issue of Imbibe. While it's not the exact recipe for Lillet, it is an excellent home-crafted approximation, and requires simple ingredients and a few short weeks before indulging.

Vin d'Orange (adapted from the David Lebovitz recipe in Imbibe)
The original recipe called for bitter Seville oranges, but seeing them so hard to find when I started making this, I substituted Meyer lemons

1 bottle rose
1+1/4 c white wine
1 c vodka
2/3 c sugar
2 Meyer lemons (quartered)
2 clementines (quartered)
1 vanilla bean, scraped

Combine all of the ingredients (including the scraped vanilla bean) in a tall jar.
Seal tightly and place in the back of a dark closet for 4 - 5 weeks.
Strain and enjoy.

Comments

Jenny ~ you will not believe

Submitted by SMITH BITES (not verified) on Tue, 02/15/2011 - 3:32pm.

Jenny ~ you will not believe this but I've never had Lillet blanc and Jeanne from 4 Chickens says it's the best thing ever! I'm going to try this DIY version!!

reply

Try the real thing first!

Submitted by jenny on Tue, 02/15/2011 - 11:35pm.

Hey Debra,

Try the real thing first - then you'll know what to adjust when you make the homemade kind. For example, I think the next time I make this I'll try it without the Meyer lemons and will use either plain lemons or will wait for Seville (bitter) oranges. The Meyer lemons gave it a slightly medicinal taste, although Todd thought it was (is) wonderful. I don't think it tastes like Lillet, though. It's close, but Lillet is something else. Cold over ice with an orange twist, it's heaven. Really.

jenny