Just in time for the holidays, we’d like to share with you Rafal Ciesielski’s recipe for a Smoked Baltic Punch. Check out more from Rafal in the Polish Barmagazyn!

Ingredients:
1 part vodka
½ part Orange Curacao
½ part Blue Curacao (infused with citrus peel)
¼ part Campari
1 part pressed apple juice (not sweet but as sour as possible)
¼ part lemon shrub (see recipe below)
4 cinnamon sticks and  vanilla pods for smoking

Steps:
1. Mix all ingredients and chill for 2 hours before serving and smoking
2. Load combustion chamber of The Smoking Gun™ with crushed pieces of cinnamon stick and vanilla pod
3. Cover Punch bowl with plastic wrap or lid
4. Inject smoke into bowl with nozzle extension while slightly stirring the punch
5. Repeat 1-3 times depending on your desired level of smoke

Alternative method:
1. Prepare punch
2. Place punch glasses upside down and fill with vanilla and cinnamon smoke. Rest glass with smoke for 30-60 seconds. The smoke will build a fine film on the glass wall and transfer its aroma into the punch when serving.
3. Put glass upright and serve punch in the smoked glass.

Lemon shrub:
Take the peel off the lemons first and roughly ribbon. Juice the lemons, and however many cups of juice are extracted match that with the same amount of sugar. Layer the sugar and zests in a Boston tin, and muddle thoroughly until all the sugar is damp. Let the zest and lemon compound rest at room temperature for at least half an hour, then give another muddle and stir. Add the lemon juice, and stir until all the sugar has dissolved. Fine strain the zests out of the mixture.

Eggs Benedict & Smoked Fingerling Potatoes (Serves 4)

Cooking Time: 45-60 minutes
Serves: 4-6

Ingredients
8 Sous Vide Poached Egg (See recipe below)
8 2 oz Slices Spiral Cut Ham
16 oz Arrowleaf Spinach (wilted with EVOO and diced shallot)
iSi Hollandaise Sauce (See recipe below)
4 Toasted fork-split English Muffins

Poached Eggs 64°C / 147.2°F for 60-75 minutes
Ingredients
Large hen eggs – quantity is variable

Step 1:
Set the rear pump flow switch to fully closed. Set the front flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation. Set the temperature of the Sous Vide Professional to 64°C / 147.2°F.

Step 2:
Once target temperature is reached, gently place eggs in circulating water bath. Use a ladle or slotted spoon to gently lower the eggs so they do not crack.

Step 3:
Cook to desired doneness for 45 minutes. Do not hold at temperature for more than 120 minutes.

Step 4:
If plating immediately, gently crack egg onto a paper towel to capture any excess liquid. Gently roll egg off of the towel onto a plate.

If serving at a later point, do not crack. Plunge egg into ice bath. Store up to 48 hours under refrigeration. Reheat egg by placing in 60°C / 140°F circulating bath or placing egg into a pot of simmering water for 60 seconds.

Sauce Hollandaise
Ingredients for a 0.5L / 1 US Pint iSi Whipper:
300 ml Clarified Butter, warmed to 60°C / 140°F
100 ml White Wine Reduction (200ml, reduced by half, infused with 1 Thyme Sprig)
4 Egg Yolks
1 Egg

To Taste:
Kosher Salt
White Pepper, finely ground
Lemon Juice, fresh squeezed
Green Tabasco

Preparation
Step 1:
Whisk the white wine reduction with the egg and egg yolks.

Step 2:
Add the warmed clarified butter to the egg and wine mixture.

Step 3:
Season to taste.

Step 4:
Pass mixture through iSi Funnel + Sieve into the 0.5L / 1 US Pint iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Keep warm in a water bath or a bain-marie at temperatures of up to 65°C / 150°F.

This sauce does not have to be whisked over simmering water.
It can be kept warm and easily reheated in the iSi Gourmet Whip PLUS in a water bath or in the bain-marie without coagulating at temperatures of up to 65°C / 150°F.

For preparations in the 1L iSi Whipper double the amount of ingredients. Screw on 2 iSi Cream Charges and shake vigorously after each one.

Smoked Fingerling Potatoes
Ingredients
1/2 cup of Smoked Butter (Wood Recommendation: Whiskey Barrel Oak)
1 lb Fingerling Potatoes, sliced lengthwise
2 Sprigs of Fresh Marjoram or Oregano
Salt, Pepper (to taste)

Step 1:
Prepare smoked butter with PolyScience Smoking Gun (see recipe below).

Step 2:
Set the rear pump flow switch of Sous Vide Professional to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional to 85°C / 185°F.

Step 3:
Vacuum seal potatoes with smoked butter.

Step 4:
Once target temperature is reached, place vacuum sealed potatoes in circulating water bath.

Step 5:
Cook to desired doneness for about 45 minutes, or until tender throughout.

Step 6:
Drain potatoes, reserve butter. In a hot sauté pan, lightly sear potatoes. Add melted smoked butter, fresh marjoram leaves and season with salt and pepper to taste.

Instructions for Smoked Butter:
Step 1:
Whip butter in stand mixer and season with salt, pepper and lemon juice.

Step 2:
Spread out the butter on bowl walls to increase surface that will absorb smoke.

Step 3:
Cover bowl with plastic wrap and fill with whiskey barrel oak smoke.

Step 4:
Release smoke after 2 minutes and repeat steps 1 & 2 with fresh smoke to achieve a strong and delicious smoke aroma.

For Plating:
Sauté spinach and brown ham slices and layer on top of toasted English muffins. Gently place poached egg on top using a slotted spoon. Test consistency and flow of Hollandaise sauce and gently siphon on top of poached egg. Garnish with fresh herbs, such as dill, thyme, parsley or chive. Serve with smoked fingerling potatoes.

It’s a fact. Slow-cooked, juicy, fall-off-the-bone ribs make our mouths water. Here’s an easy recipe that you can prep a few days ahead, give a quick char on the grill and off you go. Wet-naps not included.

Serves 4-6

Prep time: 20 minutes
Cook time: 48 hours

Ingredients:
2 Full slabs of Baby Back or St. Louis Style Pork Ribs, cut into four half slabs.
3-4 Tablespoons your favorite BBQ Dry Rub (to coat)

For Smoked BBQ Sauce:
2 cups (480 ml) tomato ketchup
1 cup (240 ml) chicken stock
½ teaspoon Sriracha (Thai Chili Sauce)
1 teaspoon soy sauce
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt and black pepper to taste

PolyScience Whiskey Barrel Smoking Gun™ Chips

Step 1:
Combine BBQ Sauce Ingredients in saucepan and simmer for 15 minutes over medium heat. Stir regularly to avoid scorching of the tomato ketchup. Cool completely.

Step 2:
Coat ribs with BBQ Dry Rub thoroughly. Brush off excess.

Step 3:
Place ribs under a broiler or on the grill to brown. About 10 minutes. Cool completely before vacuum sealing.

Step 4:
Set the Sous Vide Professional™ to 140°F/60°C, with the rear port closed and front port fully open.

Step 5:
With The Smoking Gun™ and a sealed container, smoke cooled BBQ sauce with Whiskey Barrel smoke for five minutes. Add enough smoke to trap in container. Let sit for five minutes. Remove lid, stir to incorporate. Repeat, if more smoke flavor is desired.

Step 6:
Brush sauce on slabs of ribs to coat top-side thoroughly. Reserve sauce for next steps.

Step 7:
Vacuum seal ribs with an additional two tablespoons of sauce in the bag. Reserve remaining sauce in refrigerator for final step.

Step 8:
Place sealed bag in circulating water bath and cook for 48 hours.

Step 9:
Remove bag, carefully open the pouch.

Step 10:
Brush remaining sauce on ribs.

Step 11:
Optional: Place ribs under broiler or on grill to caramelize.

Think beyond salads. A smoked vinaigrette can be used in a multitude of dishes. This tangy and sweet dressing gets a punch of smoke that pairs so perfectly with spinach. Smoke this vinaigrette in a mixing bowl or “go naked” by simply smoking the spinach raw. Smoked, raw spinach is a delightful addition to any salad.

Serves 4

Prep time, 20 minutes
For the Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup Turbinado sugar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 shallot, finely minced
10 ounces fresh baby spinach, cleaned and larger stems removed
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Applewood Smoking Gun™ Wood Chips

Step 1:
Combine vinaigrette ingredients in mixing bowl. Whisk to incorporate.

Step 2:
Cover the top of the mixing bowl with plastic wrap and smoke with the PolyScience Smoking Gun™ for five minutes. Add enough smoke to form a thick cloud under the plastic wrap. After five minutes, release smoke and whisk to reincorporate smoke flavor.

Step 3:
Toss spinach with vinaigrette. Divide into four salad bowls.

Step 4:
Top with sliced strawberries and slivered almonds.

This surprise ingredient can be used in a nearly infinite number of dishes. Brush it on your corn on the cob, buttermilk biscuits, salmon off the grill, mashed potatoes, sautéed spinach…heck, Dad even loves it on his toast! Make several days ahead and keep for up to three weeks in your refrigerator.

Prep time, 10 minutes

Ingredients:
1 lb Unsalted Butter, large dice
1/2 oz. Pedro Ximenez Solera Vinegar
Kosher Salt and Black Pepper, to taste

PolyScience Whiskey Barrel or Applewood Smoking Gun™ Chips

Step 1:
Let butter soften to room temperature in a stand mixer bowl or stainless steel mixing bowl.

Step 2:
Season the butter and add vinegar.

Step 3:
Whip the butter on medium speed in a stand mixer with whip attachment. Scrape sides and whip.
This step can be done with a silicone spatula, if a stand mixer is not available.

Step 4:
Wrap the top of the bowl with plastic wrap. Use the PolyScience Smoking Gun™ and trap enough smoke to form a dense cloud under the plastic. Let stand, undisturbed, for 5 minutes.

Step 5:
Release smoke, remove plastic wrap and whip/fold to incorporate smoke flavor.

Step 6:
If a stronger smoke flavor is desired, repeat steps 4 and 5.