Barley and Mushroom Soup
4 tablespoons butter
1 ½ cups onions, chopped
1 carrot, peeled and diced
2 cups mushrooms, sliced
½ cup fresh parsley, chopped
5 cups beef broth
1 cup red wine
½ cup pearl barley
Salt & freshly ground pepper
1. Melt the butter in a stockpot and add the onions, cook over medium heat for 5 minutes. Add the carrots and mushrooms and cook for another 5 minutes.2. Add the remaining ingredients and bring to a boil, let boil 1 minute and then lower heat and let simmer for 1 hour or until barley is tender. 3. Adjust seasonings.
Makes 6 servings

Cream of Fennel Soup
2 tablespoons butter
4 Fennel bulbs, chopped
1 onion, chopped
3 cups chicken stock
3 tablespoons anise liqueur
½ cup 35% cream
Salt and freshly ground pepper
1. Melt the butter in a soup pot and add the fennel and onions. Stir over medium heat for 10 minutes.2. Add the stock and salt and bring to a boil, then let simmer for 30 minutes.3. Puree the soup on a blender until smooth.4. Add the liqueur, cream and pepper. Do not bring to a boil or the cream may curdle.
Makes 4-6 servings

Baked Winter Squash Soup
4 tablespoons olive oil
1 onion, peeled and chopped
1 butternut squash
1 acorn squash
2 carrots, peeled and chopped
5 cups chicken stock
2 tablespoons brown sugar
2 tablespoons dark rum
¼ teaspoon ground ginger
Salt
Pinch of cayenne pepper
Cut squash in half and scoop out seeds. Place in a roasting pan and lightly brush the squash with some of the olive oil and sprinkle the brown sugar over them. Bake the squash in the oven at 350f until tender.
Add the rest of the olive oil to a soup pot and cook the onions and carrots for 10 minutes. Add the stock and spices and bring to a boil.
Scoop out the pulp of the cooked squash and add to the stock and let simmer for 10 minutes. Add the rum.
Puree in a blender; adjust the seasonings and serve.
Makes 4 - 6 servings

Vodka Tomato bruchetta
6 Roma Tomatoes, finely diced
2 Garlic Cloves, crushed & minced
2 Green Onions, finely chopped
1/2 cup Basil Leaves, finely shredded
2 teaspoons of Vodka
4 teaspoons Olive Oil Salt & freshly Ground Pepper
Combine all the ingredients together and let sit for one half hour before serving on sliced and toasted baguette.

Vodka Bloody Mary Cocktail Sauce
2 Tomatoes, chopped and diced
1 lime, grate or zest peel and juice the lime
2 tablespoons Vodka
2 tablespoon Cilantro leaves, finely chopped
Dash of Tabasco Salt & Freshly Ground Pepper
Mix all ingredients together in a blender or food processor until a chunky sauce is made.
Chill in refrigerator
Serve with cooked and cooled jumbo shrimp or freshly shucked oysters.

VODKA TOMATO SALAD DRESSING
1 Tomato, quartered
1 Garlic Clove, minced
2 Basil Leaves
1/8 cup Vodka
1/3 cup Grape Seed Oil
1/4 cup Red Wine Vinegar
Salt & freshly Ground Pepper
Mix all ingredients together except for the oil in a food processor or blender until smooth.
Slowly add the oil while machine is running
Refrigerate and serve with a mixed green salad