5 vodkas that all taste the same… and are cheaper than Grey Goose.

Vodka drinkers are a funny lot. In contrast to imbibers of other spirits, the vodka crowd seems especially attached to a particular brand, with little interest in trying something new. So when you don’t carry Grey Goose (rolls eyes) for their vodka n’ cranberry, all hell breaks loose. Most of the time, they settle for Belvedere, or they really have to slum it and drink Ketel One. I always try to recommend something more affordable and up to par in terms of craftsmanship, which is typically something with a hard-to-pronounce name from Russia. Why pay 10 bucks for a spirit if you’re going to drown it in juice or soda?

A typical conversation:

Bar patron: “I’ll have a grey goose and diet.”

Me: “I’m sorry but we don’t carry Grey Goose. But I can recommend a similar vodka. We have Russian Standard or Hangar One…”

Bar Patron: Interrupts with a look of disgust “Fine, make it a Ketel and diet.”

Me: “Sure…but we also don’t have diet coke.” Smiles apologetically

Bar Patron: Murders me with their eyes

So here are my recommendations for vodka drinkers who want something good and don’t care about brand recognition. And you’ll have a ton of extra money left over to buy cranberry juice!

Russian Standard $22 for 750ml

They say it's the number one selling vodka in Russia! Need I say more? I once accidentally poured this for a Ketel drinker and they didn't know the difference. Mwahaha.

Tito’s Organic $18 for 750ml

Small batch vodka distilled in Austin, Texas. Works great in a Bloody Mary AND it’s organic.

Kirkland Brand Vodka $30 for 1.75L

If you see this in Costco, buy it! No, it won’t fit in your liquor cabinet, but it makes a great conversation piece. I suspect it’s just Belvedere with a different label. They practically give it away.

Svedka $12 for 750

It’s cheap and it tastes like…vodka!

Sobiesky $12 for 750ml

Tastes just like…Svedka! Oh, and the folks in Poland love it.

*Be advised, these are recommendations for vodkas that I find similar to each other. I’m not saying that Ciroc tastes just like Ketel One. I’m not delving into the nuances of rye vodkas vs. potato vodkas. Don’t get your trousers in a knot, vodka drinkers, I’m just here to help!

Tart Plum Jam

In many parts of California, plums are still a fairly common sight at this time of year. The rest of you might have to wait until next year for this one. Using small tart plums from what started out as the “mystery” fruit tree in our yard, we made a tangy jam that resembles more of a marmalade in flavor and texture, without the citrus of course. This recipe uses powdered pectin to reduce the cooking time, which I think is probably good for first time jam/jelly makers. Just make sure you follow the directions below and completely dissolve the pectin before adding the sugar or the texture will not be ideal, which I would loosely translate to “just plain nasty.” And nobody wants nasty jam on their english muffin.

Tart Plum Jam
makes about 10 (8oz) jars

about 8 cups of pitted tart plums, skins left on
1 package powdered fruit pectin
about 7 cups white sugar
2 Tbsps orange liqueur (I used Leopolds Brothers)

1. Combine the fruit with a half cup of water and bring to a soft boil, then reduce heat and cook gently until plums are soft. (5-7 minutes)
2. Stir in 2 Tbsps orange liqueur.
3. After the plums are soft, add the pectin and stir with a whisk until dissolved. Bring mixture to a boil.
4. Once at a full boil, add the sugar. It’s best to have the sugar pre-measured into a separate container so you can add it all at once. Then return the mixture to a rolling boil that cannot be stirred down, and boil for 1 minute. Remove from heat.
5. Ladle the warm/hot jam into sterile jars for canning or the container of your choice. For more info on canning check out the Ball Complete Book of Home Preserves or to process in a simple hot water bath, go here to an older post.

Late Summer Ratatouille

About the only thing that really emerged from our raised bed this summer was a heckofalot of zucchini and some yellow crook neck squash. No vine-ripe tomatoes this year in our East Bay garden; between the cold summer and late start with the seedlings, we have some funny looking green tomatoes that will soon be fried and introduced to bacon. So with all the squash and zucchini piling up, I made use of the bounty of cheap heirloom tomatoes at Berkeley Bowl, and threw them together to make a simple, hearty ratatouille. This version is cooked in a pot, not baked, and the result is more like a veggie stew, with plenty of tomatoey liquid to accompany whatever you choose to serve it over. Polenta is always good, but this time I ladled it over some mini tortellini with great success. I also recommend a light grating of Parmesan cheese right before serving.


Summer Veggie Ratatouille

about 2 lbs heirloom tomatoes
about 3 lbs summer zucchini and squash, cubed
1 medium onion, coarsely chopped (I used a mix of red and white)
4-5 cloves garlic, diced
¾ cup water
¼ cup white wine
splash of fresh lemon juice
kosher salt
fresh black pepper
2 inch sprig of rosemary
about 3 Tbsps olive oil for cooking

1. In a large pot, bring water to a boil. Add the tomatoes and remove after 2 minutes. Let them cool, then peel and remove seeds and stems. Coarsely chop.
2. In a medium pot, saute the onion in olive oil (about 1 Tbsp should do). When the onions are soft, add the garlic and cook for about 2 more minutes. Then add tomato, white wine, a pinch of salt, and the water. Cover and let simmer for about 15 minutes.
3. Meanwhile in a medium sized skillet or pan, saute the squash and zucchini. Cook for 7 minutes, adding a generous pinch of salt, black pepper, and a squeeze of lemon when almost done. Set aside.
*The yellow tomato pictured was firm and hard, so I didn’t bother peeling or deseeding it and just sauteed it with the rest of the veggies.
4. After the tomatoes have cooked 15 minutes, add the veggies and stir well. Add the rosemary sprig, cover and let simmer gently for about 15-20 minutes, or until veggies are as tender as you’d like. Remove lid and simmer for another 10 if you want to cook off some of the liquid.
5. Serve over polenta, couscous, or pasta of your choice.