Cooking with Alcohol

livinsane

Just wondering if anyone has tried and tested recipes for using up the dusty bottles of spirits that somehow accumulate at the back of the cupboard? I have a few bottles of whiskey, brandy, cognac and a rose wine that I'd like to put to use.

I'm planning on making whiskey fudge brownies and marinading chicken in ginger, soy and whiskey but would love to hear any other suggestions.

I recently used up some port making a Pheasant and Mushroom Ragout in a Port and Cream Sauce, which was incredible.

Tree

Amaretto goes really well in hot chocolate (as do many other spirits).

dee_mc

I do small joints of back bacon (usually from Lidl or Aldi) with a rub made from equal parts of English mustard and honey with a drop of cooking oil and a good splash of whiskey (Jack Daniels is very nice with it) and a few pinches of ground cloves, just score the fat in a criss-cross design and rub the fat and the sides of the meat with this mixture, bake at 180-200 for 50 minutes to an hour, it's lovely cold for sandwiches too

Dr.MickKiller

Whiskey sauce goes well with steak and roast pork tenderloin. I deglaze the pan with stock, add whiskey and cook off alcohol, then salt, pepper and a knob of butter. You can also add some cream and peppercorns.

Tom Dunne

I did prawns a while back with a glaze of limes, brown sugar and Jack Daniels (might actually have been Jim Beam). They were a massive hit. There was probably more in the recipe, so I'll dig it out and post it later.

longshanks

Vodka penne. Surprisingly good.

livinsane

Tom Dunne wrote: »

I did prawns a while back with a glaze of limes, brown sugar and Jack Daniels (might actually have been Jim Beam). They were a massive hit. There was probably more in the recipe, so I'll dig it out and post it later.

Sounds great, and I have a bag of big fat prawns in the freezer crying out for some attention.