Spring menu
Finally it's here. The moment where we dust the winter heaviness off our palates and awaken our senses once again to the bright, fresh flavours of spring.
You can enrich and intensify the flavors of your cooking with the help of most spirits, beer and wine. Vodka adds splash to insipid tomatoes. Gin's dominant palate compliments chicken dishes. Bourbon lends a sweet and mellow taste to most dishes. Rum magically combines with chocolate to create out-of-this world desserts. Whiskey and brandy embellish almost any dish from beef to lobster, to fruitcake and more. And almost any liqueur will transform a plain dessert into something spectacular. You might be surprised to learn the chef's secret ingredient.
Appetizers and Finger Foods
- Grilled Vegetable Salad with Tequila »
- Gazpacho Chicken Salad with Gin »
- Brandy Dressing for Mixed Green Salad »
- Vodka Tomato Bruschetta »
- Vodka Bloody Mary Cocktail Sauce »
Main Courses
- Whiskey Barbeque Sauce (for use with pork, chicken or beef) »
- Whiskey and Mustard Glaze for Salmon »
- Scotch Marinade for Beef or Chicken »
- Margarita Salmon »
- Pepper Vodka Shrimp »
- Rack of Lamb »
Desserts
FACT:
When you
add spirits to a recipe that is heated, the alcohol content evaporates -- leaving only the taste behind. If a spirit is added to a recipe
that is not heated, the alcohol provides an intense burst of
flavour but the alcohol content remains.
