Spirit-ed Cooking
Posted by Elizabeth Herbert on March 5, 2010
In college I attended a Theater Convention with some other members of the Drama Club. There we were, a bunch of 20-something thespians in a 4-star hotel away from the protective watch of our families with nothing to do after the workshops ended but party. Upon arriving the first day and after settling into our rooms we headed straight to the nearest liquor store where we bought numerous bottles of the basic white liquors as well as the frou-frou drink staples (Kahlua, Frangelico, Amaretto, and Godiva).
We took turns playing Bartender and inventing drinks, some good and some downright vile. One of the people with us was named Brent, and he just sat on the couch sipping his Glenlivet and watched us with an amused look on his face. That is until somebody mixed up a shaker full of something nasty and dumped it into the toilet.
He proceeded to lecture us on the proper appreciation of fine liquor. Apparently what we had been practicing in our barbarian ignorance was the true meaning of alcohol abuse, with the defenseless liquids being the victims. We were chided to enjoy a liquor for the subtleties of it’s flavor, aromas, and undertones.
It wasn’t until I got married in 2004 that I really started to care about the more exalted qualities of liquor. I had been cooking for a while and I did occasionally put red wine in spaghetti sauce, but I depended on herbs and spices for providing the majority of flavor in my cooking. Suddenly I wanted to create meals that my husband Oli would long for while he was away touring with his band and look forward to tasting again when he returned home. Brent’s brief lesson was finally hitting home and has settled into a permanent spot in my brain and kitchen cabinets.
My one can’t-live-without liquor? Jim Beam. I chanced upon this discovery accidentally when I though t I had grabbed the whiskey to pour into the cavities of two rock cornish game hens I didn’t have time to season carefully. It was the best mistake I’ve ever made! The meat was tender and juicy, and the resulting juices were delectable! It is now a staple in my kitchen.
What do you use when you cook with liquor?
Feel free to discuss it here, or I can be reached at elizabeth@elizabethherbert.com should you wish to respond to me directly.
Sorry, the comment form is closed at this time.
