Do some spirited cooking with bourbon, rum and Grand Marnier.user rating
Beer and wine aren’t the only alcoholic beverages that can enhance the flavors of dishes savory and sweet. Brandies and liqueurs; whiskeys, bourbons, rum and tequila; and fortified wines can add flavor and complexity, though a measure of restraint is necessary with the higher alcohol contents.
While commonly thought that once an alcoholic liquid boils almost all of the alcohol is removed, studies show that isn’t the case. Several factors affect the level of alcohol remaining: the amount initially used, how long it cooks and stands, the intensity of heat and even the size of the cooking vessel.
Much like salt, a small amount of alcohol acts to highlight and brighten other flavors in a dish. Lobster, for example, has a strong affinity for bourbon. In Jamaican jerk chicken, rum is added. The pumpkin-walnut cupcakes are “grown up,” thanks to the Grand Marnier frosting, which is worth every decadent bite.—Joanna Pruess
In this colorful salad, chunks of fresh lobster are combined with green beans, sliced mango, avocado, red bell pepper, blue cheese and hazelnuts. Dressed with bourbon-hazelnut vinaigrette, it’s a sophisticated take on a traditional Cobb salad.
This colorful chicken is filled with layers of flavors including jerk seasoning, coconut milk and dark rum. It’s best served over long-grain rice.
These not-too-sweet cupcakes with Grand Marnier-cream cheese frosting will appeal to grown ups for Thanksgiving dessert or afternoon tea.