My last blog about pistachio flavored liquor got me hungry. Not only would Dumante taste great in a glass but introduce it to your own cooking and WOW! So this blog is all about 2 of my favorite topics...alcohol and food. Here are a couple of my favorite methods to get some booze into your cooking. Giada DeLaurentiis of HGTV's Everyday Italian, makes a Panetone bread pudding with Amaretto sauce that will have you drooling. Find her recipe on the website and make this dish. Thank me and Giada later...you're welcome. Next is adding virtually anything to your best chili recipe. You can add red or white wine, beer or one of my favorites, whiskey. Try deglazing a pan with some wine next time you cook. CAUTION. Don't blow up you or the kitchen. My all time favorite is pecan pie with bourbon and chocolate chips...amazing. You could try just about anything in the kitchen with your favorite spirit. These are just a couple of ideas to try. Good luck and as always explore and enjoy the journey.
Nutz
Pistachios to be exact. Dumante is a new pistachio nut flavored cordial from Italy. This new liquor is rocking. It's distinctive enough to stand on its own...either on the rocks or in a snifter. The smooth nutty flavor is awesome blended with vanilla vodka and coffee liquor. Mix that up as a martini or as shots. It is fairly new in the market place and may not be available everywhere just yet. Keep looking for it in your area it's sure to be a hit. Check them out on their website: http://www.dumante.com
What's up with Whiskey
Whiskey is by far my favorite liquor to drink and talk about. A quick and easy lesson about whiskey. Whiskey is a HUGE category with a lot of smaller sub categories. Blends, Scotch, Irish and Bourbon are all types of whiskeys. Blends are several whiskeys specifically combined for a desired flavor. V.O., Crown, C.C. and Seagram 7 are a few examples. Scotch is whiskey brewed only in Scotland, hence the name. Irish whiskey, much like scotch, derives most of its flavor from the unique agriculture and geography of its birthplace. For instance, an isolated grain or singe source of water may impart a completely different taste. The rule of thumb for bourbon is that all bourbon is whiskey, but not all whiskey is bourbon. Bourbon must be brewed from at least fifty one percent corn to be considered bourbon. Now that you've graduated from Whiskey 101 go out and travel the world one whiskey at a time.
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