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Liquid Diet 

Cocktail-inspired cooking to try at home

Published November 17, 2010 at 11:48 a.m.


It looked like Bridget Jones had made my cranberry sauce. The sticky, congealed mess of burst berries would have fit right in alongside her curdled caper-berry gravy and mistakenly blue soup in Bridget Jones’s Diary. As I caught a strong whiff of vodka from the concoction, that scene suddenly wasn’t quite so funny. It smelled more like freshman year of college in my kitchen than dinner.

Nothing could persuade me to spoon the chunky pink mixture over my vodka-and-herb marinated pork chops. My stomach sank — a feeling all too familiar from the kitchen sessions that ended with bitter banana-chocolate-chip muffins, cardboard-like rosemary crackers or whatever was my cooking failure du jour. Cosmopolitan-inspired pork would not be on the menu that night.

Baking with booze had seemed like such a no-brainer. I love a good cocktail almost as much as I enjoy experimenting in the kitchen, and drunken dishes such as bananas Foster prove the hard stuff pairs well with food.

But what really piqued my interest were the mouthwatering flavor combinations found on every cocktail menu: lime and mint in mojitos, pineapple and coconut in piña coladas, almond and citrus in amaretto sours. Rather than simply use booze in ordinary fare, I would craft a three-course dinner, each dish boasting the qualities of one specific happy-hour drink. I couldn’t imagine a more festive way to kick off the holiday season.

Fairly certain my 1973 copy of The Joy of Cooking wouldn’t get me far in this exercise, I grabbed a pen and paper to start brainstorming. Translating beverages into something edible and appealing was tricky: Some lent themselves well to creative interpretation (rum-and-Coke brownies, for example), while others were tough to crack. Looking at you, blue Hawaiian.

Oddly, the Internet wasn’t much help. There were recipes galore for tempting alcoholic desserts, from a frozen strawberry-margarita pie to a Grand Marnier soufflé, but hardly any savory suggestions. I would have to work off-recipe.

Off-recipe cooking is a many-splendored thing. There’s an exhilarating freedom to adding a dash of vanilla here or a pinch of parsley there; the sheer possibilities of what you can create are intoxicating — especially when you’re already adding liquor to the mix. But it’s a dangerous road to wander down alone, at least when you’re a home cook with no formal culinary training, like me. One too many soups that turned out lackluster despite spoonfuls of seasonings had taught me as much. Nevertheless, I formulated a menu, drawing from existing recipes when possible and working in key cocktail elements.

The feast started off on a high note. While my boyfriend had voiced his doubts about my idea for a Bloody Mary Bruschetta, the appetizer turned out to be surprisingly addictive. The vegetable-heavy drink was an obvious choice for a savory starter. Diced tomatoes and slivered celery were seasoned with salt and pepper, the juice of half a lemon, a few tablespoons of Worcestershire sauce and some drops of Tabasco — with a small dash of vodka purely for show. Served over crusty slices of toasted baguette, the appetizer was fresh and juicy, with just enough heat to whet our appetites for the meal to come.

With a guy in the apartment, it hardly seemed fair to ignore his go-to happy-hour libation: beer. Luckily, I was pretty sure beer-battered anything was palatable. I set about mashing boiled potatoes with an egg, milk and grated Parmesan cheese for the next course: beer-battered potato puffs. After packing the mixture into bite-size balls, we drenched them in a brew with Magic Hat #9, rolled them in flour and slipped them into a frying pan of sizzling oil.

The puffs crisped up wonderfully: They had a thick, crunchy outer layer, while the insides remained soft and fluffy. Texture aside, though, it was all woefully underseasoned, and the distinctive fruitiness of #9 was nowhere to be found. The dish hardly celebrated the suds.

As you can already surmise, the Cosmopolitan-Glazed Pork Chops didn’t make it to the table. I had intended to drizzle the pork with a smooth cranberry sauce made tangy by a hint of vodka and triple sec. Instead, the chops had to go solo. Perhaps I shouldn’t have used frozen cranberries left over from, um, Thanksgiving 2008 ... But I suspect the fatal flaw was simply too much time on the burner — and the alcohol accentuated the berries’ sweetness instead of cutting it.

The marinade of vodka, crushed garlic and parsley still made for tender and well-seasoned meat. But it was hard to be happy with a couple of ho-hum courses after spending the entire day in the kitchen.

The real kicker, though, was the Mojito Cake. Working rum, lime and fresh mint into an ordinary vanilla-cake recipe yielded an incredibly fragrant batter that baked into two fluffy, golden rounds. I whisked up a hot-buttered rum-inspired mint glaze in which to drench the cakes as they cooled — though I would’ve happily grabbed a snifter to drink the warm concoction on its own. Because the cake was so decadent, I iced the layers with an airy whipped-cream frosting. There’s little I won’t do for a good mojito, and this one quite literally took the cake.

With a full belly, I reflected on my mixed bout of boozy cooking. The success of the Mojito Cake made me question, yet again, why I ever strayed from dessert. Butter, flour and sugar make sense to me; try as I may, sautéing and seasoning prove elusive. And, just maybe, there’s a reason other cooks have limited their cocktail adaptations to confections. A three-course supper might have been a tad ambitious.

But I wasn’t done playing yet. I cleared another weekend and headed to the liquor store, where the same cashier I’d had the previous week eyed my haul of supplies. Armed with a couple of tried-and-true recipes from some trusted food blogs — I was relieved to be back to working from meticulously listed ingredients and instructions — I emerged that Sunday afternoon with two seriously unusual, but seriously delicious, sweet treats.

The Salted Margarita Cookies surprised me, because I don’t love tequila, and salty sweets normally drive me nuts. But this riff on buttery shortbread cookies turned out lime-kissed bites rimmed with a blend of granulated sugar and coarse sea salt. They had just enough zing to call to mind the popular cocktail.

My White Russian Soufflés, on the other hand, were pure comfort food. I melted white chocolate into a warm bath of Kahlúa — I sort of wanted to climb into the pan and join the party — before blending the mixture with eggs, heavy cream and cream cheese. The liquid, divided among petite soufflé cups, rose into light and spongy coffee-laced cakes.

Meanwhile, I had dozens of dishes in the sink, my liquor cabinet was severely depleted, and I was stone-cold sober. Next time I get fired up about booze, I may just head to the bar. But I’d traded a killer hangover for a few killer recipes, and that was a good enough buzz for me.


Mojito Cake

(adapted from King Arthur Flour)

3 1/4 cups flour

2 cups sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

3/4 cup unsalted butter, softened

1 1/4 cups milk

1/4 cup rum

4 eggs

1 lime

3 tablespoons fresh mint, slivered

Preheat the oven to 350 degrees. Lightly grease and flour two 9-inch cake pans.

Sift together the flour, sugar, baking powder and salt. Add the butter and beat with a mixer until the mixture appears sandy. Add the milk and rum; beat for one minute. Add the eggs one at a time, beating 30 seconds each. Add the juice and zest of one lime and the mint; stir in gently with a spoon.

Divide the batter evenly among the cake pans. Bake 25 minutes until golden. Let cool fully before removing from pans.

Hot-buttered-rum mint glaze:

6 tablespoons unsalted butter

1/4 cup water

1 cup sugar

1/2 cup rum

10 fresh mint leaves

Add the ingredients to a saucepan. Heat to boiling, then reduce the heat to medium and simmer five to seven minutes until slightly thickened, stirring frequently. Remove from heat. Use a slotted spoon to remove and discard the wilted mint leaves.

Poke the still-warm cakes deeply with a fork every inch or so. Pour the prepared glaze over each cake and allow them to continue cooling in their pans.

Mint-lime frosting:

2 cups heavy cream

4 tablespoons confectioner’s sugar

15 fresh mint leaves, slivered

1 lime

Beat the heavy cream with the confectioner’s sugar until thick and fluffy. Gently stir in the mint leaves and the juice and zest of one lime. Add more mint or lime to taste if desired. Level the completely cooled cakes if necessary before frosting and layering. Garnish with fresh mint sprigs.

Salted Margarita Cookies

Adapted from Smitten Kitchen

2 sticks unsalted butter, at room temperature

2/3 cup confectioner’s sugar

1 egg yolk, at room temperature

2 teaspoons tequila

pinch of salt

zest of 2 limes

zest of 1/2 orange

2 cups flour


1 egg yolk, at room temperature

1/2 cup granulated or coarse sugar

1 1/2 tablespoons coarse sea salt

Beat the butter with a mixer until smooth. Add the confectioner’s sugar and beat until mixture appears silky. Beat in the egg yolk, followed by the tequila, salt, and lime and orange zest. Add the flour and mix in with a spoon. Gather the dough into a ball and divide it in half. Wrap each half in wax paper and refrigerate for 30 minutes.

Remove the dough from the fridge and roll each ball into a log about an inch thick. Wrap again in wax paper and chill in the fridge for an hour.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

To make the coating: Whisk the egg yolk in a small bowl with the sugar and sea salt. Spread the mixture out evenly on a sheet of wax paper.

Remove the dough logs from the fridge and roll in the coating until evenly covered. Use a thin knife to slice the logs into quarter-inch-thick cookies. Place the cookies on the baking sheet; bake 12 to 14 minutes. The cookies should still be pale, but the coated edges may brown slightly.

White Russian Soufflés

Adapted from Razzle Dazzle Recipes

1/2 cup Kahlúa

3/4 cup white chocolate chips

5 eggs

1/2 cup whipping cream

8 ounces cream cheese, cubed

unsweetened cocoa powder

Melt white chocolate chips into Kahlúa in a saucepan over low heat, whisking frequently to blend. Remove from the heat and set aside to cool slightly.

Crack the eggs into a blender. Add the heavy cream and mix. Pour the cooled Kahlúa mixture in and blend. Gradually add cream cheese, a few cubes at a time, until smooth. At this point, you can refrigerate the mixture until ready to bake. (Or bake a couple of soufflés now and save the rest for later.) This will yield four to six soufflés.

Butter the soufflé cups and coat with sugar. Pour the mixture into the cups until three-quarters of the way full. Run a finger along the inside edge of the soufflé to allow even rising. Bake for 20 minutes in the center of an oven preheated to 350 degrees. The edges of the cakes should be set, but the centers will jiggle slightly. Remove and sprinkle the tops with a light dusting of cocoa powder; serve immediately.

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About The Author

Carolyn Fox

Carolyn Fox

Carolyn Fox was the Seven Days calendar editor from 2009-2012. From 2012-2013, she was the managing editor of Kids VT. She currently works as Special Publications Manager for Seven Days.


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