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The gin, from the ever-handy Vegan Food Gifts, was infused with fresh ginger, cinnamon, and orange zest. This was our first infused booze--a gift for the host--and we were fully romanced by the results. The added flavors came through both smoothly and deeply. We can't think of a better gift for the cocktail enthusiast in your life than infused liquor.
Carrot Butter Bread Spread from the Candle Cafe cookbook: We served this with baked pita crisps made from Flour Head pita. Both this spread and the double peanut butter tart, we're afraid, suffered from what we like to think of as an uncharacteristically heavy hand. The tart was a total guess, and it turned out to be indiscriminately rich, and some of the nicer notes we hoped to feature were drowned.
The carrot butter, on the other hand, was very nice on its own. Lightly sweet, and light all around, we tried giving it a nudge with an extra dash of salt and a generous addition of fresh thyme. We should've let the essence of carrot be what it was. Next time, we will, and rather pair this with a separate dip to add contrast and heft. Cook and learn.