Build flavor profile with spirits
A new cookbook came out that finds the best use of different alcohols in dishes with “Cork and Knife” by Emily and Matt Clifton, creators of popular food blog Nerds with Knives.
The book is divided into chapters that use a different type of alcohol that make use of its chemical properties to its best in the dish.
The chapters are White Wine, Red Wine, Whisky and Bourbon, Beer, Sake, Vodka and Gin, Rum, Tequila, Fortified Wines and Specialty Liquors.
White Wine has dishes like Spinach Risotto with Taleggio and Classic Chicken Piccata.
Red Wine includes dishes like Pappardelle with Duck Leg Ragu and Piont Noir Caramel.
Whisky and Bourbon has dishes such as Blue Cheese Burgers with Whisky Onions and Melt-In-Your-Mouth Ribs with Bourbon-Honey BBQ Sauce.
Beer includes recipes for Pretzel Pigs in a Blanket with Cheddar Stout Dip and Old Bay Shrimp Fritters.
Sake has dishes like Simple Salmon Teriyaki and Japanese Chicken with Egg Rice Bowl.
Vodka and Gin include recipes such as Beet and Gin-Cured Salmon with Dill and Shrimp and Pasta in Vodka Cream Sauce.
Rum offers dishes like Plum and Rum-Glazed Chicken Wings and Banoffee Foster Pie.
Tequila has dishes like Tequila-Marinated Grilled Squid Salad and Tequila Key Lime Parfaits.
Fortified Wines includes recipes for Sherried Onion Dip with Crudites and Eton Messy Trifles.
Specialty Liquors ends things with Chocolate-Frangelico Mousse and Mixed Berry-Lemon Curd Tarts with Limoncello.
There are plenty of diverse recipes that will appeal to many palates and will give a spirited lift to your meals or dinner parties. For those who want to branch out and experiment, this is a great book to try out and look for your new favorite dish.
“Cork and Knife” is published by Page Street Publishing. It is $21.99.