When we think about flavouring the foods we cook, most of us reach for salt, pepper, lemon, garlic and other seasonings. Here's an inside tip from many a top chef: Wine and spirits can add a new dimension to your recipes, too.
For centuries, both wine and spirits have served as a tenderizing agent, preservative, food colouring, flavour enhancer, and even as a tool for cooking (see the Salmon Ceviche with Gin & Lime recipe). They're also used for basting and glazing foods while they roast, and for deglazing the pans afterward. Accomplished chefs use alcohol just as they would herbs and spices –- to achieve particular aromas and tastes in their dishes.
In cooking, wine is normally heated to a temperature that causes the alcohol to evaporate, leaving only subtle flavours in the dish (so don't even think of using up that lousy wine you've had kicking around!). Whether it's a slosh of port in baked beans, a sprinkling of dry white vermouth over scalloped potatoes or a sauté pan deglazed with Madeira, the right amount will enhance a dish, not overpower it. Spirits are often cooked out, too, but in some cases, as in Iced Bloody Mary Soup, they may be used "raw" to add punch to the finished product.
Whisky chicken with onion pepper confit
Score skin of 4 to 6 chicken legs in 2 places and rub all over with paste of crushed sesame seeds, crushed garlic, salt and pepper, 3 tbsp rye whisky, 2 tbsp olive oil, 2 tbsp clear honey and pinch of paprika. Roast poultry at 375°F for 40 minutes. Meanwhile, fry 2 large onions, sliced, in oil over medium-high heat for about 15 minutes. Add 1 green pepper, sliced. Season with salt and pepper, and sauté for 5 minutes. Add 2 tbsp whisky and flambé. Add 1/4 cup vegetable or chicken stock and simmer for 20 minutes. Serve alongside chicken.
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