Post by billuthes on May 6, 2018 18:32:08 GMT -6
Flavor Sauces
Simmering spirits with other ingredients such as stock or butter softens their fiery, alcoholic punch. What's left is pure aromatic, flavor that intensifies and brightens sauces for proteins, pastas, and more.
Steak Diane: In this classic American dish, smoky-sweet Brandy adds kick to a rich, cream-based pan sauce. Full of intense, toasty caramel notes, brandy also pairs well with fruit desserts.
Shrimp Vodka Pasta: A splash of vodka adds brightness and balance to this traditional tomato- and cream-based pasta sauce.
Grilled Pork with Mango and Rum Sauce: Here, we simmer rum with sugar, salt, and lime to make a tangy-sweet sauce for Jerk-spiced, grill-charred pork tenderloin.
Make Tipsy Fruit
Marinating whole or sliced fruit in alcohol, a process known as macerating, is a quick way to elevate their flavors. Whether it’s fall apples and brandy or summer peaches and rum, macerating fruit also lets you enjoy seasonal bounty past its peak. You can eat the fruit straight from the bowl or jar, spoon it over ice cream, layer it into a trifle, or pair it with rich meats such as duck. Thin-skinned fruits such as berries or peaches will over soften if they sit in alcohol for too long, but hardier fruits such as figs will stand up longer.
Gin and Maple Macerated Berries: Summer's jewels are bright and juicy-sweet after infusing with a mixture of gin, salt, and lime juice.
Brandied Preserved Figs: Capture figs’ short growing season by letting them marinate in sweet brandy.
Simmering spirits with other ingredients such as stock or butter softens their fiery, alcoholic punch. What's left is pure aromatic, flavor that intensifies and brightens sauces for proteins, pastas, and more.
Steak Diane: In this classic American dish, smoky-sweet Brandy adds kick to a rich, cream-based pan sauce. Full of intense, toasty caramel notes, brandy also pairs well with fruit desserts.
Shrimp Vodka Pasta: A splash of vodka adds brightness and balance to this traditional tomato- and cream-based pasta sauce.
Grilled Pork with Mango and Rum Sauce: Here, we simmer rum with sugar, salt, and lime to make a tangy-sweet sauce for Jerk-spiced, grill-charred pork tenderloin.
Make Tipsy Fruit
Marinating whole or sliced fruit in alcohol, a process known as macerating, is a quick way to elevate their flavors. Whether it’s fall apples and brandy or summer peaches and rum, macerating fruit also lets you enjoy seasonal bounty past its peak. You can eat the fruit straight from the bowl or jar, spoon it over ice cream, layer it into a trifle, or pair it with rich meats such as duck. Thin-skinned fruits such as berries or peaches will over soften if they sit in alcohol for too long, but hardier fruits such as figs will stand up longer.
Gin and Maple Macerated Berries: Summer's jewels are bright and juicy-sweet after infusing with a mixture of gin, salt, and lime juice.
Brandied Preserved Figs: Capture figs’ short growing season by letting them marinate in sweet brandy.