Issue link: https://www.e-digitaleditions.com/i/760410
w i n t e r 2 0 1 7 | 6 3 Ask any professional chef and they'll tell you the base of a great marinade or the perfect finishing touch to any sauce is alcohol. Like salt, alcohol enhances the flavors in savory (and sweet!) dishes, and can help certain ingredients shine. The most important lesson is using spirits to take your food game to another level, making it smell and taste better. It's often thought any sort of spirit will do, but that's a rookie mistake. Use a spirit that you would actually drink, preferably one that has fresh, natural flavors that will match your ingredients. Mark Tucker, Di- rector of Marketing for Vision Wine & Spirits, points to this reason as why so many chefs enjoy work- ing with Berentzen Apple Liqueur: "Berentzen fruit liqueurs are great companions in the kitchen. They deliver authentic natural fruit flavor, especially suited for marinades or for building sauces." You wouldn't use artificial apple flavors in your cooking, so why cook with an artificial spirit? Berentzen has been around since 1758, founded in Haselünne, Germany, where it's still made today. All Berentzen liqueurs start with a base spirit of 100 percent winter wheat and then fruit is added. The apple ex- pression is just one of their multiple fruit liqueurs including peach, pear and wild cherry, all of which are cre- ated from non-GMO fruit sourced from all over Europe. Tucker adds, "Our apple expression has a golden apple flavor, which makes it stand out from other artificially-colored and -flavored apple liqueurs on the market." Bartenders love the liqueur as a modifier to cocktails, whether they're classics or new creations. The liqueur's versatility means it works well with savory or sweet dishes, red meat or chicken. It's also what makes it such an appealing ingredient in the kitchen for chefs. Terry White, owner and Executive Chef of Sage Restaurant in Tallahassee, Florida, uses Berentzen on both his cocktail list and food menu. Sage Restaurant offers cuisine that showcases local produce and seafood with an eclectic, seasonal menu. "I measure my success as a chef by how many happy customers leave our restaurant," White smiles. He uses Berentzen's apple flavor in the restaurant's duck dish, a winter specialty. "Duck and apple go really great together," White muses. "It brings to mind the season, and I think the dish really shows what Berentzen has to offer, especially its natural apple flavor." The dish features multiple fowls, with a pan-roasted duck alongside a quail stuffed with brioche, foie gras and pecan stuffing. The dish is topped with a sauce made with apples com- bined with Berentzen Apple, the perfect finishing touch. Although it's a seasonal dish, White uses Berentzen in his cooking all year-round. Graham Bozeman, General Manager at Sage, also uses Berentzen in his apple cocktail, Berensea. With a combination of Berentzen, rum, nutmeg and clove-infused agave nectar, it's no surprise that this quaff is an ideal cocktail for winter and a perfect pairing for duck! Terry White, Executive Chef and Owner of Sage Restaurant in Tallahassee, FL. BERENSEA • 2 oz. Berentzen Apple Liqueur • 1 oz. Papa's Pilar 3 Year Aged Blonde Rum • ¾ oz. nutmeg and clove-infused agave nectar • ½ oz. amaro • ¼ oz. fresh lemon juice • 1 dash blackstrap bitters • 1 egg white Add Berentzen, rum, agave nectar, amaro, lemon juice and bitters into a shaker with ice. Shake until cold (10–15 seconds). Strain into new shaker and add the egg white. Shake vigorously for almost a minute. Strain into coupe glass to get the egg white to come out last and give you that beautiful froth. Take a lemon peel and push cloves through to make your garnish. ■cr