Stolidoli Recipes

STROMBOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix in the ham, bell pepper, onions, pizza sauce and mushrooms.
• Lay pizza dough flat on cookie sheet. Distribute pepperoni slices over dough. Place a heaping pile of the sauce mixture on one side of dough (some may be left over). Sprinkle with mozzarella cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush melted butter on it.
• Cook in a preheated oven for 30 minutes or until golden brown. Slice into individual sections to serve.

STRUFFOLI

Steps:

• For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
• In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
• Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.

STOLI DOLI

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.

STOLI DOLI RECIPE - (4/5)

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.

COPYKAT STOLI DOLI

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!

STOLI DOLI

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.

TOLSTOI STOLI BLOODY MARY

Steps:

• Combine first 6 ingredients in processor. Blend until smooth. Transfer to 11x7x2- inch glass baking dish. Freeze until starting to set around edges, stirring occasionally, about 1 hour. Continue to freeze, without stirring, until firm, about 2 more hours. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.
• Remove granita from freezer; let stand until soft enough to scrape with fork, 20 to 30 minutes. Using fork, scrape granita, forming flakes. Divide among 6 glasses. Pour 1 tablespoon vodka over each. Sprinkle each with chopped celery leaves and garnish with 1 whole celery leaf.

STOLI DOLI RECIPE

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