Specialty Food Magazine

MAY-JUN 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/62387

Contents of this Issue


Page 88 of 103

PREPARED FOOD FOCUS Spirited Cooking Like salt, a small amount of alcohol highlights and brightens other flavors in a dish. Here are three recipes, using bourbon, rum and Grand Marnier, to liven up your menu. BY JOANNA PRUESS B eer and wine are indispensible in fine cooking, but they 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 boiling an alcoholic liquid removes almost all of the alcohol, studies show that isn't the case (see box, opposite page). 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. 82 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Lobster Cobb Salad with Bourbon Vinaigrette t Jamaican Jerk Chicken with Coconut, Plantains and Peppers t Pumpkin-Walnut Cupcakes with Grand Marnier Frosting PHOTOS: MARK FERRI; FOOD STYLED BY LESLIE ORLANDINI; PROPS STYLED BY FRAN MATALON-DEGNI NUTRITIONAL ANALYSIS BY LAUREN BRAUN, NUTRITIONAL LIFESTYLE DESIGNS, MIAMI, FL

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - MAY-JUN 2012