If you not only want to drink wine and co. but also eat it, these 10 delicious dishes with alcohol are for you.
Why is alcohol used in cooking?
We all know that open red wine that has been sitting for a few days and has become too sour, but is still good "for cooking". Does this mean that cooking with alcohol is merely a way to use up leftovers?
On the contrary, there are good reasons for cooking and baking with alcohol, some of which we would like to briefly mention now:
• Alcohol acts as a flavor enhancer: Alcohol binds to fat and water molecules, which allows the aromas and flavors of the ingredients in dishes with alcohol to come out better. This property can also be used when marinating and seasoning sauces.
• Alcohol improves the olfactory experience: Alcohol molecules are volatile, meaning they evaporate very quickly and carry the aromas of the dish to the nose. And we all know how appetizing the announcing scents of a meal can be.
• The inherent taste: What would a Tiramisu be without the Amaretto taste? What would Coq au Vin be without the red wine taste? You can tell what we're getting at. In some recipes with alcohol, wine or a spirit is the mainstay of a dish.
Note: Contrary to popular belief, alcohol does not completely evaporate during cooking or baking. Although pure alcohol theoretically evaporates at 78.3 °C, in dishes, the alcohol is bound by the other ingredients and thus remains partially present. The concentration of residual alcohol depends on the temperature, cooking time, and amount used.
Which spirits and other alcoholic beverages can be used for cooking and baking?
As we have just learned, alcohol can enhance many dishes, and some cannot be imagined without it. An opened bottle of red wine is usually not enough, it is rather recommended to build up an arsenal of wine and spirits for dishes with alcohol.
The following alcoholic beverages are well suited as a base and starting point:
• Red wine: for sauces and soups, stews, jus, braised dishes, and much more
• White wine: for braised and fish dishes, risotto, sauces, soups, and much more
• Beer: for marinades, for deglazing meat
• Sherry, Port wine or Madeira: for baking, for desserts, for sauces and soups or for deglazing dark meat
• Cognac: for baking, for desserts, for sauces and soups or for deglazing light meat
• Calvados: for sauces and soups, meat and poultry dishes, desserts or for deglazing light meat
• Rum: for baking and flambéing, for desserts, for "Rumtopf" (see also our article on Stroh Rum)
• Liqueurs: for baked goods, jus and desserts
• Whisky: for marinades, sauces and soups, desserts and for flambéing and baking
Top 10 delicious dishes with alcohol
We now know why and with what we prepare dishes with alcohol; now all we need are the right recipe ideas. So, without further ado, let's get to our top 10 most delicious dishes with alcohol.
Spicy Vodka Pasta
This super-fast and incredibly delicious recipe is currently causing a stir on social media. All you need is vodka, cream (or a vegan alternative), tomato paste, chili flakes, as well as a red onion and garlic. Sauté the onion and garlic, then add the tomato paste, followed by the cream, vodka, and chili flakes. Stir well for a while, then add a cup of pasta water (to thicken), salt, and pepper, plus optional butter and Parmesan, et voilà. This pasta is cooked in no time, has an amazing consistency, and tastes truly delicious.
Our vodka recommendation: 42 Below Pure Vodka 40% Vol. – this recipe calls for the purest and smoothest vodka possible, and this vodka made from wheat and water from one of New Zealand's best deep-water wells is considered one of the smoothest.
Pumpkin Risotto
Risotto recipes come in all sorts of variations; rice and white wine are the constants that run through most recipes. We are thrilled with the pumpkin version, for which you only need rice, pumpkin and white wine, as well as an onion, parsley, broth, Parmesan, sour cream, butter and paprika powder, and salt and pepper.
Our white wine recommendation: Maglock-Nagel Grüner Veltliner Strass Kamptal DAC 12.5% Vol. Grüner Veltliner is best suited for risotto, along with Riesling and Chardonnay; this Grüner Veltliner from the Maglock-Nagel family from the Strassertal harmonizes particularly well with the dominant pumpkin flavor thanks to its fruity aroma.
Black Pudding
No, this black pudding is not made from drunken pigs; rather, in addition to the typical meat purée and blood used in its production, salt, pepper, coriander, cloves, bay leaf, and nutmeg are also used. All these ingredients are then mixed with whisky and filled into a casing. Black pudding is certainly not for everyone, as it has a very distinct taste (and name), but in many countries it is considered a delicacy. Those not put off by black pudding per se will love the preparation with whisky.
Our whisky recommendation: Laphroaig 10 Years Old 40% Vol. This recipe calls for a particularly smoky Scotch, and this Laphroaig with the typical smokiness of Islay whiskies is perfectly suited for it. Moreover, it can also be enjoyed neat (alongside the meal).
Light Mushroom Cream Soup
After the hearty black pudding, we want to soothe our stomach with a light mushroom cream soup. For this, we only need mushrooms and a chopped onion, which are simmered in margarine and then dusted with a little flour and stirred. Then add 1 liter of broth and let it cook for 10 minutes. Remove the pot from the heat and whisk in a package of herb cream cheese and – for a special taste – 2 tablespoons of sherry. Season with a little salt, pepper, and fresh cress, and one of the quickest and easiest recipes with alcohol is ready to delight happy palates – ideal as a starter.
Our sherry recommendation: Leyenda CREAM Sherry 17.5% Vol. This delicate, on average five-year-aged sherry, with its particularly creamy consistency, blends perfectly into the mushroom cream soup.
Marinated Spare Ribs with Whiskey and Honey
We're already looking forward to grilling season, and for this year's first barbecue, we've set our sights on delicious spare ribs. The taste of spare ribs, of course, benefits enormously from the right marinade; we swear by whiskey and honey for this. For preparation, put tomato paste, honey, and whiskey in a bowl and mix everything. Crush juniper berries, bay leaves, and peppercorns and add them to the bowl. Mix everything well and, while stirring constantly, add sunflower oil until a homogeneous marinade has formed. It's best to marinate the ribs overnight, and the next day you'll be perfectly prepared for an American barbecue.
Our whiskey recommendation: High West Whiskey CAMPFIRE 46% Vol. For our spare rib marinade, we naturally wanted to choose a US whiskey, and this High West Whiskey offers not only a wonderfully diverse taste but also the right smokiness, which is particularly suitable for grilled dishes.
Boeuf Bourguignon
It should be no secret that in France, people love to cook with red wine, and the famous beef stew from Burgundy is one of the most delicious dishes with alcohol from the land of sophisticated cuisine. For this dish, half a liter of red wine is braised with broth, beef, bacon, tomato paste, garlic, and spices for a good four to five hours, before carrots are added towards the end, and mushrooms at the very end. The icing on the cake of this classic alcoholic dish is 4 tablespoons of Noilly Prat, which go into the stew pot with the red wine.
Our red wine recommendation: Franz Hahn Spätburgunder 13% Vol. For our Boeuf Bourguignon, we naturally chose a Spätburgunder, and the 2018 hand-picked vintage aged in barriques from Franz Hahn is simply perfect. Tip: it's best to get two bottles right away: one for the stew pot, and one to tide you over during the long waiting time.
Port Wine Balsamic Onions
This tasty side dish goes with a variety of savory meals and dresses up the popular onion in a new guise that fits it like a glove. Plus, Port Wine Balsamic Onions are super quick to prepare. To make them, caramelize some onion wedges (red or white – both work wonderfully) in butter and brown sugar, then deglaze with balsamic vinegar and port wine. Let it simmer over low heat, and finally season with salt – and your Port Wine Balsamic Onions are ready to enjoy.
Our Port wine recommendation: Royal Oporto Tawny Porto 19% Vol. This port wine from Portugal's Douro Valley proves to be an equal partner for the intensely flavored onions, thanks to its robust taste.
Flammekuchen au Calvados
With Flammkuchen au Calvados, we return to the home of dishes with alcohol. In this version, the Alsatian specialty benefits from an apple brandy from Normandy. This is used to deglaze the seared chicken breast fillets, which, along with French soft cheese, apple, sour cream, pepper, and some sage leaves, form the topping for this sinfully delicious Flammkuchen. Of course, feel free to experiment with the ingredients, because that's what makes cooking with alcohol even more fun.
Our Calvados recommendation: Père Magloire Calvados FINE V.S. 40% Vol. This Calvados from the heart of Normandy is considered one of the freshest and fruitiest, making it particularly suitable for our fruity Flammkuchen recipe.
Pan-fried Rum Shrimp with Garlic Dip
Deglazing with alcohol worked so well just now, let's try it again. This time, we caramelize shrimp seasoned with salt and cayenne pepper and deglaze them with white rum. After a brief boil and seasoning, they are ready. For the dip, simply purée golden-brown fried garlic slices with a little oil and sour cream, then season the mix with salt and cayenne pepper – a quick and easy dish that makes a crispy and delicious appetizer or is perfect for snacking alongside a good glass of white wine on social evenings.
Our rum recommendation: Angostura RESERVA Premium White Rum 3 Years Old 37.5%. This very balanced and mild rum introduces subtle notes of exotic citrus fruits and coconut milk into the dish, elegantly complementing the shrimp flavor.
Zabaione with Fortified Wine and Raspberries
To make a dinner perfect, it must be crowned with an exceptional dessert that sets the tone for the rest of the evening. The ideal candidate for this is Zabaglione or Zabaione, an Italian custard made with the Italian fortified wine Marsala. For one serving, simply whisk two egg yolks with 25 grams of sugar in a bowl until frothy, then slowly stir in 100 ml of Marsala while continuously whisking. Afterward, place the bowl in a bain-marie and continue to whisk the cream until it reaches the desired frothy-thick consistency. Serve with raspberries and ascend to dessert heaven.
Our Marsala recommendation: Pellegrino 1880 Marsala FINE SEMISECCO 17 % Vol. The production of Pellegrino Marsala is still carried out traditionally, and the grape harvest is done by hand, resulting in a quality that can also be tasted in the Zabaione.
We don't know about you, but we're hungry now. So, have fun trying out these top 10 dishes with alcohol and see you in the next article here on our blog!
