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Most people are familiar boozey desserts, such as brandy soaked Christmas pudding, jelly vodka or Irish Cream cheesecake-but I like to see look at the face dinner party guests when I inform them that their savory starter or main has an unusual alcoholic content. Quirky interesting recipes to cook and fun to serve and cook with booze opens up a whole host of possibilities.
The cooking with booze, a lot of alcohol burns off, leaving you with the taste but not high impact-though to what extent this is so controversial, so use your own judgment when cooking for minors or those who are alcohol averse.
There are lots of options out there (and actually even online cookbook Cooking with booze) but these are four my personal favorites:
Pernod, the licorice / anise liqueur, has a bit of the ‘Marmite’ about it-people tend to like it or hate it. I personally do not care to drink it straight, but have found that it adds a very unusual and delicious taste in some cooking. Oysters Rockefeller is famous Cajun starters typically associated with New Orleans. Although I prefer to do it with crab. Buy the best crab you that my always-flavored meat will be overpowered by other ingredients . the recipe can also be made rotation. the recipe for “Crab Rockefeller” at the Crab Shack is a good starting point.
Vodka is not just the tonic! Although its flavor is subtle when used in savory cooking, it is possible to add nice depth to certain dishes, favorite being my pasta sauces. Lawson Nigella suggests Penne Alla vodka , which is a lovely vegetarian main (and I have found that the sauce in this recipe also compliment the beautiful meatballs). Personally I prefer to go easy on tomatoes desliciously creamy dish.
chicken cooked in wine, such as Coq au vin, is a sophisticated primary, but personally I want more rustic and homey mixture of chicken and apple cider. In particular, I love the recipe in Hugh Fernley-Witt Coatings Tall is chicken and cider stew with rosemary and rosemary dumplings. The slow cooking process makes for a wonderfully tender meat in a slightly sweet cider sauce, complimented with a slightly salty and peppery dumplings.
Cooking with Guinness is excellent, though I usually buy twice the amount required as much of it ends go from the kitchen and glasses nations if I turn heads too long! Nothing beats a lovely steak and Guinness pie, and the best recipe I’ve found is directly from the source, the Guinness website. On the website they also suggest using leftovers in the pancake with smoked cheddar cheese, which is quick and tasty.
Combine food and alcohol in one dish is pure brilliance; there is little room for error in setting two of the biggest parts of life together … Plus it is fun to see the look on the faces of your guests when you tell them that they are going to eat for dinner vodka …
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Source by Jill Stuart, Ph.D.