While you can serve it during the holidays, it’s also great year-round. The leftovers are delicious on everything from sandwiches to pizza, adding a sweet and spicy twist. If you’re looking for an interesting rolled meat dish, rouladen is like nothing you’ve ever tried before. It features thinly pounded steak rolled around a filling of yellow mustard, bacon, onions, and dill pickles. The rouladen simmers in a tomato, beef broth, and red wine sauce filled with onions, garlic, celery, and carrots. This recipe takes nearly two and a half hours to make, but it’s surprisingly great, especially if you’re a pickle lover.
If you want some extra liquid in your dish, then extinguish the flames a little earlier to preserve them. As displayed above, a good portion of alcohol will remain in most cooked dishes, which means you need to use a quality spirit that doesn’t taste like junk. There’s no need to break the bank on an ’85 cab, but don’t put into your food what you wouldn’t generally consume. Many variations of scampi do use wine as a key ingredient and this recipe follows this trend. The recipe uses a few key flavors to complement the flavor of the shrimp. The most significant ones are lemon and garlic but red pepper also makes an appearance.
Spicy Beer Mustard
Try tequila-based marinades to impart a sharp, earthy flavor to mild proteins like chicken, shrimp, and fish, and whiskey-based marinades to add complexity to richer meats like beef. Flavor-wise, the salty bacon and melted cheese both stand up to the richness of the Brandy Alexander with the salt boosting the cacao elements. You’ve also got the added sweetness from the cocktail bringing down the heat from the jalapeños, while the boozy, fruity notes from the cognac amplify the peppers’ natural flavors. The salmon’s smokiness contrasts with the cocktail’s lighter flavors, while lemon juice is always a stellar accompaniment to fish and most soft cheeses.
Add some mushrooms and your favorite root veggies, and you’ve created a hearty and comforting stew for a cold day. Slices of crusty bread to dip into the broth complete the experience. While many of these make excellent holiday dishes, the majority work year-round. Our list includes 41 recipes infused with everything from beer and wine to your favorite liquors. After making a few, you’ll probably be ready to add liquor to some of your other favorite recipes, too. This cranberry whiskey sour is one that’s perfect for the holidays.
- Red wine is also a natural complement to red meat in general, which is why recipes like this end up working so well.
- At this level, cooking for 15 minutes gets rid of around 60% of the alcohol content, according to the USDA.
- You can make a variety of different holiday alcoholic drinks with these.
- Just remember, the old adage, “Only cook with wine you’d drink,” also applies to spirits.
Marinade meat in tequila
What really makes this carb so extraordinary is how the flour and yeast and whatever else you add into the mix come together in perfect harmony. Try marinating the chicken in brine with a shot of vodka before coating and frying. The rapid evaporation of the alcohol results in a crunchier surface and a tastier piece of chicken. The alcohol burns off so quickly that there’s no risk of steam softening the crisp as could be the case with another liquid such as water.
White Russian
Raise your glass and your culinary game by adding alcohol-infused dishes to your cooking repertoire. The secret ingredient in each of these delicious dishes is your favorite adult beverage. One of the best things about these dishes is that you’ll always know which alcohol to pair with them — the perfect one is already an ingredient in the recipe itself. When perusing your favorite grocery store, you may come across a bottle labeled “cooking wine” in the aisle where vinegar and other condiments are available. While it may be tempting to pick up a resealable bottle for use for a recipe, skip it. It is often How long does a hangover last Plus how to cure a hangover fast higher in alcohol and contains added salt, sugar, and preservatives.
Like the White Russian, most of us would consider the Brandy Alexander to be a dessert cocktail, kind of like an alcoholic milkshake. Consisting of equal parts cognac, crème de cacao, and fresh cream with a sprinkle of nutmeg, the obvious pairing would be an equally opulent after-dinner treat. While cachaça is technically a style of rum, it’s unique in that it’s made from fermented sugar cane juice rather than molasses, which results in a grassier, earthier flavor profile. Although margaritas are most commonly paired with Mexican food, sticking to a shared cuisine, it’s definitely worth being a little more creative with your matching. Interestingly, the Margarita goes perfectly with fresh sushi, resulting in a fusion of both complementary and contrasting flavors.
Swai fish with caper and white wine sauce
That said, there are some basics to consider beyond avoiding a wine that has turned. Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award-winning cookbooks, and digital platforms. All Johns Hopkins affiliates can take eCHECKUP TO GO for personalized feedback on how much alcohol is too much for their body and steps they can take to stick to their limit.
That’s plenty of time to research different tips on how to cook with alcohol and find recipes that are made with wine. This one is an ideal pick-me-up for a lazy afternoon or an after dinner drink…it even doubles as dessert! Bittersweet coffee pairs perfectly with the rich sweetness of Kahlua. Add vodka and the trio makes a full-flavored sophisticated drink that tastes like much more than the sum of its parts. Here’s a classic cocktail that’s as unique as its name…the Corpse Reviver No 2! It turns out that the Corpse Reviver has nothing scary or ghoulish about it.
Though amounts vary by recipe and alcohol used, even a minimal amount can be a game changer. And, you need not be concerned about the alcohol influencing the taste of your pie crust. It will evaporate while your pie bakes in the oven, neutralizing its inherent boozy aftertaste. Before delving into the potential culinary uses for gin, it is necessary to understand what this spirit is and its primary flavor profiles. Gin is a distilled spirit often made from wheat or barley, infused with juniper berries and other botanicals, like citrus, fennel, coriander, cassia, anise, angelica, and almond.
