'Tis the Season! 5 Boozy Recipes for Christmas
NDTV Food, Modified: December 23, 2014 16:11 IST
Of the many things that marked the extravangance of the 21st century,
'Tis the season was one of them. Used as a popular lingo for festivities
today, this phrase was first uttered by Vince Gill and Olivia
Newton-John in their Christmas album. Since then, this phrase has become
synonymous with the festive spirit. Talking about spirits, what's
Chritsmas without a splash of the traditional tipples?
Be it brandy, wine or rum, chefs have been using alcohol for long to add that extra punch to food. The use of alcohol tranforms ingredients and infuses them with new flavours. From deglazing to braising, there is a lot of room for creativity. Different recipes call for various types of alcohol. Wine is a popular choice when it comes to poaching fruits. Beer, sherry, brandy and spirits work well for braises and sauces. For flambéing, its is ideal to use rum, cognac, or other flavorful liquors which have a higher alcohol content.
Cooking with alcohol is much easier than it appears. Pairing alcohol with food usually has a direct relationship. Light colored wines, beers and spirits tend to get along with light proteins and cheese. As your food gets denser and heavier, it pairs well with darker beverages. For instance, using rum for a dark, nutty chocolate cake or adding Chardonnay to grilled chicken.
Contary to what you may have thought, the alcohol used during cooking does not completely burn off. Though cooking reduces the alcohol content, it does not completely evaporate. How much of the alcohol remains in the dish is affected by the amount of alcohol added, heat, physical features of the cookware and also the cooking time of the dish.
If you want to reduce the amount of alcohol in a dish, simmer or bake the disk in a wide, uncovered pan for a long period of time. In case you want to enhance the flavour, flambé the dish. And now for the best part, we've dished up our favourite boozy recipes for you. So, cook away!
Penne Ala Vodka
Recipe by Chef Divya Burman
A palatable pasta tossed in cream and a splash of vodka sauce. Do not worry about the vodka as most of the alcohol burns out in the cooking process.
Mulled Wine
Recipe by Chef Bill Marchetti
A combination of red wine and warm spices, a glass of mulled wine makes for a perfect winter drink to warm your mittens!
Fish in Red Wine Butter Sauce
Recipe by Chef Vicky Ratnani
Vicky Ratnani gives this dish an elegant crimson hue with a splash of red wine, finished with a creamy sauce!
Rum Balls
Recipe by Chef Niru Gupta
Rum ball is truflle-like popular confection where the flavour of chocolate is enhanced with a hint of rum.
Plum Pudding with Brandy Sauce
Recipe by Chef Andy verma
This dessert is the classic Chritsmas pudding that is fruity, dark and delicious. A mix of plums, dry fruits and brandy.
Be it brandy, wine or rum, chefs have been using alcohol for long to add that extra punch to food. The use of alcohol tranforms ingredients and infuses them with new flavours. From deglazing to braising, there is a lot of room for creativity. Different recipes call for various types of alcohol. Wine is a popular choice when it comes to poaching fruits. Beer, sherry, brandy and spirits work well for braises and sauces. For flambéing, its is ideal to use rum, cognac, or other flavorful liquors which have a higher alcohol content.
Cooking with alcohol is much easier than it appears. Pairing alcohol with food usually has a direct relationship. Light colored wines, beers and spirits tend to get along with light proteins and cheese. As your food gets denser and heavier, it pairs well with darker beverages. For instance, using rum for a dark, nutty chocolate cake or adding Chardonnay to grilled chicken.
Contary to what you may have thought, the alcohol used during cooking does not completely burn off. Though cooking reduces the alcohol content, it does not completely evaporate. How much of the alcohol remains in the dish is affected by the amount of alcohol added, heat, physical features of the cookware and also the cooking time of the dish.
If you want to reduce the amount of alcohol in a dish, simmer or bake the disk in a wide, uncovered pan for a long period of time. In case you want to enhance the flavour, flambé the dish. And now for the best part, we've dished up our favourite boozy recipes for you. So, cook away!
Penne Ala Vodka
Recipe by Chef Divya Burman
A palatable pasta tossed in cream and a splash of vodka sauce. Do not worry about the vodka as most of the alcohol burns out in the cooking process.
Mulled Wine
Recipe by Chef Bill Marchetti
A combination of red wine and warm spices, a glass of mulled wine makes for a perfect winter drink to warm your mittens!
Fish in Red Wine Butter Sauce
Recipe by Chef Vicky Ratnani
Vicky Ratnani gives this dish an elegant crimson hue with a splash of red wine, finished with a creamy sauce!
Rum Balls
Recipe by Chef Niru Gupta
Rum ball is truflle-like popular confection where the flavour of chocolate is enhanced with a hint of rum.
Plum Pudding with Brandy Sauce
Recipe by Chef Andy verma
This dessert is the classic Chritsmas pudding that is fruity, dark and delicious. A mix of plums, dry fruits and brandy.
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