Sure, you've already mastered the classic
red wine reduction and been-there rum cake, but have
you thought of dousing your mussels with tequila? How
about glazing your bundt cake with a spirited vodka
lemon icing? A kiss of gin would make a juniper berry
sauce sing, and a breath of vermouth would give your
turkey tonnato unusual depth.
No worries in serving drunken dishes, for as alcohol
cooks many of the intoxicating properties dissipate,
and you're left with an intensely flavored bouquet reminiscent
of the elixir's original source. Boiled down, tequila
tastes like the honeyed flavor of roasted agave, gin
like the piney juniper berry. In addition, some recipes
have essential alcohol components; for example, fondue
is usually made with kirsch or wine because the alcohol
lowers the boiling point of the cheese, preventing it
from curdling. For the stunning presentation of flambé,
alcohol is a must (and a great way to impress a date.)
Pairing becomes a cinch as you mix up
a cocktail or serve a glass of wine mirroring the liquor
that you've cooked with; after all, you'll have leftovers.
And cooking with alcohol is also a snap, as it imparts
great flavor and speeds up reduction in sauces.
Start with an appetizer of Tequila Mussels with Jalapenos
and Tomatoes, served with a classic margarita, if you
like. Next, sup on Salmon with Juniper Gin Sauce. End
your repast with a sweet nibble of Lavender Madeleines
with a Vodka Lemon Glaze, and throw back a Lavender
Lemon Shooter to tease your appetite and loosen, but
not lose, your libido.
Menu
Tequila
Mussels with Jalapenos and Tomatoes
Salmon
with Juniper Gin Sauce
Lavender
Madeleines with Vodka Lemon Glaze
Lavender
Lemon Shooter
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