On 2015-10-12 19:50:24 +0000, Sky said:

>> But with shallots or leeks, do you think giving them some sautee first
>> would be suitable? I think with this project I'm likely going to have to
>> do a lot more experimentation that with the jalapenos...
>
> Perhaps par-boil the onions first, instead??

Seems feasible.

> Should the onions be sliced, chopped or maybe whole (the very small
> ones, that is)?

I'm reluctant to provide to much surface space; with pearl onions I'd
slice in half. With the sweet onions, probably 1-inch slices.
Shallots, maybe just a few slices that hang together.

> If the "alliums" are first caramelized before infusing in vodka,
> wouldn't that discolor the vodka? Maybe that's an idea? A 'dark'
> vodka

Sure; I won't know until I try it. If one assumes "infused vodka" is
just one of many aquavit/akvavit; I've certainly seen a number of brown
ones. There's classics like O.P. Anderson and Jubilieum, neither
currently distributed in the US. The last ones we can get are Aalborg
(a clear one), and Linie (also a brown one), and American clones of
same. I like both varieties. I guess the brown ones used to be easier
to find.

There's a new one being imported from Iceland called Brennivin, similar
to the word for akvavit in Swedish, "branvin". A "branvinbord" is
essentially the "booze table" at a smorgasbord. An old custom featured
3 or 4 little kegs or ornate porcelain pots with spigots for parties,
and sometimes in old inns. That's why I'm fiddling with this; making
interesting options for the branvinbord.