Download The Gourmet's Guide to Cooking with Liquors and Spirits: by Dwayne Ridgaway PDF

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By Dwayne Ridgaway

Warning: Cooking with liquor and different spirits should be intoxicating!

including liquors and spirits into easy dishes is the last word option to upload powerful taste and refined aptitude. most folks have already got a well-stocked liquor cupboard, and whatever from anise to whiskey may be splashed right into a marinade, integrated right into a soup, or baked right into a wealthy dessert. The Gourmet’s advisor to Cooking with Liquors and Spirits will take your cooking from daily to elegant.

test the sort of recipes tonight!
Mojito Vinaigrette
Lump Crab muffins with Basil and Kaffir Lime Vodka Aioli
White fowl Chile with Cilantro and Whiskey
pork Tenderloin Steaks with Blackberry Brandy Sauce
Grilled greens with Anisette and Balsamic Vinegar
Curaçao Rum Cake
Irish Crème Pudding with Candied Cashews

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Extra info for The Gourmet's Guide to Cooking with Liquors and Spirits: Extraordinary Recipes Made with Vodka, Rum, Whiskey, and More!

Sample text

Remove from the heat and allow to cool completely. Store in an airtight jar in the refrigerator until ready to use. Will keep for 2 weeks. indd 33 33 4/22/10 7:28:10 PM 4/22/10 7:28:41 PM (RAY)(Text) Job:04-18577 Title:RP-Cooking With Liquors and Spirits #175 Dtp:216 Page:33 Fruit and Spirit Syrups (Adapted from Small Batch Preserving by Ellie Topp and Margaret Howard) Fruit syrups are simple and versatile; the basic syrup recipe can be used in several applications. Salad, desserts, drinks, and savory dishes alike come alive with these syrups.

Strain the mixture through a fine-mesh sieve into a bottle. ) Store until ready to use. indd 42 4/22/10 7:28:16 PM 4/22/10 7:28:42 PM (RAY)(Text) Job:04-18577 Title:RP-Cooking With Liquors and Spirits #175 Dtp:216 Page:42 s and Spirits 216 Page:42 Basil Vodka (above, right) 24 large fresh basil leaves 4 cups (950 ml) good-quality vodka Wash and thoroughly dry the basil leaves. Place 6 basil leaves in a bowl with 1 cup (235 ml) of the vodka and use a wooden spoon to bruise the basil leaves while stirring them in the vodka.

Bring to a boil and boil for 1 minute. Place 1 tablespoon (15 ml) of the amaretto in each pint jar. Pack the jars with as many cherries as will fill the jars to the rim. Add the syrup to the jars to just cover the cherries. Remove any air bubbles by running the handle of a wooden spoon between the fruit and the glass. Wipe the jars clean and secure the lids. Place in the pot of boiling water and boil for 15 minutes. Transfer to a cooling rack to let cool completely. Store the jars in a cool, dry place.

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