The only thing better than drinking booze, is cooking with booze.
From wine to beer to spirits like vodka, bourbon or rum, sherry or even something more exotic like sake or rice wine, alcohol lends incredible aroma and flavors to dishes. Being creative in the kitchen doesn’t have to be limited by food ingredients but instead, should be influenced by the world around you. And my world, is booze. Or at least, it was during my 20’s and early 30’s while I worked in the serving industry, at which point alcohol was pretty much a sixth food group.
You know the daily food guide – 1/6 fruit, 1/4 whole grains, 1/6 protein, 1/3 vegetables, some dairy and a big fat glass of whatever was on top of the fridge on any given day.
Now, as I get older, my tastes are a little more refined both in the kitchen and out. Alcohol is more or less still a staple in my life but in more elegant (and less painful) ways. While I definitely still enjoy a glass of wine with dinner or a couple of fingers of bourbon afterwards, I find more innovative ways to integrate it into my life. Mainly, I cook with it! That way I get the best part of the booze – the flavor – without the ill-causing effects since most of the alcohol cooks away!
Here are 7 unique and interesting ways you can cook with booze and get more alcohol (read: flavor and aroma) into your meals:
Cooking with Booze Method #1: Flambé! Everyone loves to set things on fire which makes this is by far the most fun (and most dangerous) way to cook with alcohol. Savory dishes like sausage, shrimp even vegetables can be enhanced by cognac, tequila or bourbon, while sweet dishes prefer fruit brandy, dark or spiced rum. Just be sure that you follow strict safety measures so you don’t explode or set the house on fire.
Cooking with Booze Method #2: Marinate! Allowing meat – or mushrooms in the case of a meatless but filling meal – to marinate can create deep flavor in many dishes. Mix together some fresh woody herbs, a bit of garlic and dark beer or smoky whiskey to infuse incredible flavor. And with the proliferation of craft flavored brews available now, the elements of the beer – chocolate, various berries, pumpkin, apricot, wheat, vanilla – can all enhance your finished dish! Whether you plan on BBQing or pan sauteing, marinading allows the flavors to melt together before they melt in your mouth!
Cooking with Booze Method #3: Simmer or Poach! By far and away, one of my favorite desserts are wine poached pears. They’re simple to cook – just simmer and sit in wine all day – and light and refreshing at the end of a meal. I serve them with a scoop of good quality vanilla ice cream and a ladle of the cooking wine. Of course, you can simmer savory foods in wine too like chicken with beer or livers with brandy or sherry.
Cooking with Booze Method #4: Stew It! Tough cuts of meat that are slow cooked – either braised or stewed – only get better with time. And alcohol. Again, beer is great here. Something hearty to match the meat like a stout, porter or cream ale or even a big fat red wine. Cook with something decent – though not overly expensive – so you can pair the same flavors in your glass with those in the dish. And wait for the meat to just fall apart in your mouth.
Cooking with Booze Method #5: Deglaze! Every great chef knows that some of the deepest flavors are those stuck to bottom of the pan. All those brown bits? They bake the dish! Tossing a cup of wine, beer or sherry into the bottom of the pan, scraping up all those bits and bobs, and allowing the liquid to reduce slightly cooks off the alcohol, leaving you with the most amazing base for a sauce. At this point you can toss in a knob of butter, a squeeze of lemon, a sprig of rosemary or even a little cream and bam! Instant sauce in 5 minutes! Strain and serve hot.
Cooking with Booze Method #6: Bake! Cooking with booze goes beyond stove top or crock pot. Beer bread, spiked pies and all kinds of boozy toppings can be enhanced in flavor by flavored liqueurs like Irish cream, Creme de Menthe, Grand Marnier, Chambord, Cassis, Limoncello and if you really want to let the cat out of creative bag, Ice Wine or Champagne! The sweetness inherent in these concoctions lend themselves incredibly well to baking but don’t discount the stronger digestifs as well like rum, whiskey or vodka – all of which can be infused into fruit toppings or cakes for a little added kick and to cut through the sweet.
And of course, there’s my favorite way to cook with booze: hold the liquor-laden glass in my left hand while I shake the pan with my right (despite my better judgement)! You can always get creative by mixing cocktails – there’s a whole culture of mixology that rivals the complexity and innovation of cooking. But instead of using alcohol in a dish, think about using a dish in alcohol – garnishes, rims, ingredients. The possibilities – and WOW moments – are endless!
Do you cook with booze? What’s your favorite way to get more alcohol into your life? Share your comments below or visit us on our Facebook Page to join the conversation!
