COOKING WITH ALCOHOL
A wee drop of the good stuff
Alcoholic drinks can be delicious – with complex flavours from the fermentation or distillation processes, they have a lot to bring to the table! We love to think of our alcohol shelf as an extension of the spice cabinet, perfect for adding wonderful flavour or complexity to a dish. These delicious liquids are most often used in savoury cooking, like a classic steak and ale pie or coq-au-vin, but the applications for sweet baking are limitless.
Traditional ‘wet batter’ cake styles, or cakes made by stirring melted ingredients into dry ingredients, are a great place to include alcohol. These kind of recipes tend to use a larger quantity of liquid, which could be substituted in part with alcohol. Sticky ginger cake benefits from a generous splosh of rum, while a Depression-era ‘chocolate wacky cake’ recipe could be adapted to include stout instead of water.
Sponge cake recipes often add a
