COOKING WITH ABSINTHE: A GUIDE TO ADDING A UNIQUE TWIST TO YOUR RECIPES
Whether it’s sake, beer, wine or Absinthe, using alcohol in the kitchen can act as a real flavor enhancer. It can also be used in marinades or sauces, as a visual enhancer such as in flambé or as a basting liquid. In general, Cooking with alcohol is a great way to amplify almost any dish, making your food taste, smell, and cook better.
Absinthe is a powerful alcoholic spirit with a distinctive flavor profile and a storied history. Despite its reputation as a dangerous drink, it is becoming increasingly popular as a cooking ingredient, as it adds a complex and unique flavor to various dishes. Here is a guide to cooking with absinthe and incorporating it into your recipes.
What is Absinthe? Absinthe is a high-proof spirit that is distilled from a mixture of herbs and spices, including wormwood, anise, and fennel. Its signature flavor is earthy, herbal, and slightly bitter, making it a perfect addition to recipes that need a boost of depth and complexity.
Choosing the Right Absinthe for Cooking when shopping for absinthe to use in cooking, look for a high-quality brand with a high alcohol content (usually between 45% and 89.9% such as Hapsburg Absinthe). This will ensure that the absinthe’s flavor is pronounced and that it will hold up well in cooking. Avoid using lower quality absinthe, as it may contain additives that can negatively impact the flavour of your dish.
Absinthe can be used in a variety of dishes, including sauces, marinades, and desserts. When using absinthe in cooking, remember that a little goes a long way. It is important to use it sparingly and to balance it with other flavors so that it does not overpower the dish. Absinthe is also a great addition to sauces and marinades for meats and vegetables. Try using a splash of absinthe to enhance the flavor of a traditional demi-glace sauce, or add it to a marinade for grilled meats for an extra burst of flavor.
Surprisingly, Desserts can also be upgraded with the use of absinthe, giving them a unique and complex flavor. Try using it to flavor whipped cream, cake batter, or even a simple syrup for drizzling over ice cream or cake.
With all the above said, one has to be cautious when cooking with absinthe. It is really important to remember that it is a highly flammable liquid. Always keep a close eye on it while cooking and be sure to let it cool completely before using it in a recipe.
In conclusion, cooking with absinthe can add a unique and complex flavor to your dishes. Use high-quality absinthe, use it sparingly, and balance it with other flavors for best results. Just remember to be safe and enjoy the unique flavors that this spirit has to offer in your cooking.
RECIPE OF CHEF JEAN-CHRISTOPHE SLOWIK OF L’ABSINTHE RESTAURANT,PRIMROSE HILL, LONDON W.1, UK
Hapsburg Crème Brulée (FOR 4)
-1/2 litre WHIPPING CREME
-80 gm CASTER SUGAR
-4 EGG YOLKS
-5 cl OF HAPSBURG ABSINTHE de luxe 85% vol.
-50 gm BROWN SUGAR
………………………………………………………
METHOD:
-MIX SUGAR AND EGG YOLK UNTIL CREAMY
-BOIL THE CREAM WITH ABSINTHE, THEN ADD THE SUGAR & EGG MIX
-POUR INTO FLAT RAMEKIN AND COOK IN BAIN-MARIE 30 MIN 160◦F/ 71 C.
-ONCE COOKED, REMOVE FROM BAIN-MARIE AND COOL DOWN IN FRIDGE
-ONCE COLD SPRINKLE NICE COAT OF BROWN SUGAR ON THE TOP AND
CARAMELISE WITH GRILL OR BLOW-TORCH
ET VOILÀ… Hapsburg Crème Brulée
