Friday, October 23, 2009

Booze Week!!!!!!


“Scuuuuse me occifer *hiccup*…I didn’t MEAN to drive *hiccup* (while swaying) into the back of your cruuuuusier…I certainly HAVE NOT been drinking…I just had one too many Irish Crème brownies or maybe too much Irish Creme IN my brownies…*hiccup*”

Brownies you say? Yes, brownies. Or whatever food we may whip up with a little booze.

Last week, 3 of the 4 cake recipes were cake-zasters. Maybe we should’ve gotten a little liquored up before we started. Anyway…we love cooking with alcohol. Sometimes, we even put it in the food.

Liquor and liqueur can add a distinctive flavor to both savory and sweet recipes without making you tipsy. There are a vast number of wonderful recipes which use some form of alcohol as an ingredient in sauces, marinades or as a main flavor ingredient. In general, the main reason any alcoholic beverage is used in a recipe is to impart flavor. Alcohol causes many foods to release flavors that cannot be experienced without the alcohol interaction. Beer contains yeast which leavens breads and batters. Some alcoholic beverages can help break down tough fibers via marinades. Other dishes use alcoholic content to provide entertainment, such as flambes and flaming dishes.

Our recipes this week will feature some sort of booze in them. Check back and see what we can do with a little alcohol

In the meantime, click here to enjoy the drinker’s alphabet. Drinker's Alphabet

Now GO!!!! Get ya drink on! (Or your brownies...)


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