Articles Tagged: cooking with gin

Cocktails

Cooking in the Kitchen with Gin – Gin Whipped Cream

Heaven.

Gin Whipped Cream – So much more than you’d think.

After making the Gin Vanilla, it occurred to me that I could use this mixture in place of regular vanilla…for anything! Cookies, pancakes, sauces, ice cream, etc. And then, couldn’t I use just regular gin in place of vanilla?

Enter the Gin Whipped Cream. This is really lovely and different from the Cool Whip you buy from the freezer and spoon into your mouth on a hot August Sunday. (Ahem.) It’s rich, creamy, and scented with the notes of the gin. There’s no cooking, so much of the flavor and nose is preserved in sugary-cream form.

This is a rather simple recipe:

12 oz heavy whipping cream

4 Tbls Sugar

1/2 oz Gin, or Gin Vanilla

Whip all of this together with a mixer in a metal bowl, until soft peaks form.

Voila. It’s good with everything – berries, ice cream, itself.

Heaven.

Now, the real challenge here is combining this into a cocktail. A Gin Vanilla jam drink with Gin Jam topped with Gin Whipped Cream? A knitted hat to the first person that makes this. ;P

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Cocktails

Cooking with Gin: Gin in Horchata

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That’s right – we’re putting gin into drinks that are historically non-alcoholic. That’s just what we do here in Gin-Central.

Struck by the tastiness of Gin infused Vanilla, and presented with a whole takeout tin of leftover rice, Horchata happened! How did it happen, you ask?

Well, like this:

Gin Horchata

This is based on the Mexican horchata – rice, milk, vanilla, cinnamon and copious amounts of sugar. I’ve altered it a bit because I was too impatient to soak the rice overnight, like many recipes I saw.

Ingredients:

1 cup Leftover rice – and I mean leftover. If you cook up a fresh batch, let it sit in the fridge for a few hours.

1 cup Rice Milk – optional. You can also use water.

4 cups Milk

1/2 cup sugar, or, to taste

Dose of Gin Vanilla, or just plain gin. Or, just vanilla, but c’mon.

Liberal amount of cinnamon

Hand Blender, or regular blender if you must

Pan that you can cook in, and ideally put in the fridge

Ladel

Serving cups

Ice

Method to the Madness:

Put most of the rice in a pan on the oven.

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Cooking with Gin – Gin Salt

Tasty, I promise.

Tasty, I promise.

I guess you’re not really cooking with the gin, but this gin salt will certainly make your dishes more delicious, your pets better behaved and your life, generally, much better.

More realistically, I guess, this salt would make a killer addition to a gin-margarita. Really love gin? Find a way to take the gin jam recipe from earlier, put it in a gin cocktail with the gin infused salt. Triple gin action.

 

 

Ingredients:

A lot of salt. Like a canister. 3 cups maybe? The salary of a Roman solider for a week.

At least a cup of gin

Juniper berries, if you’re feeling adventurous or just can’t get enough of that fresh pine flavor.

Flat sheet pan

A place to let the pan sit

Bowl and spoon for mixing

Food processor or spice grinder or a lot of elbow grease

Steps:

Maybe two weeks pay, even.

1. Throw some salt into the bowl. Like, a week’s paycheck for a Roman soldier’s worth. 2. Crush the juniper berries lightly. I use the flat side of the knife. You probably shouldn’t copy me because I live dangerously in the kitchen.

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Cocktails

Cooking with Gin – An utter failure

Look at how nice these slices are! Oh it all went wrong in the end like a terribly depressing Dostoevsky novel.

Well, friends, I’m sure you all think I’m a kitchen whiz by now. Gin wife, you’ll say, you saw the hundreds of gins floating around the apartment and thought ‘I can cook with this’, you must be some kind of gin wizard!

Er, not quite. Let me tell you a tale of abject failure.

Candied Citrus Rinds with Gin Glaze

These fruits look well peeled. They are lies.

Sounds delicious, yes?

To start with, I didn’t do much research. Thought I knew what I needed to do! Well, turns out, this is what you ought to do:

    Peel citrus fruit after furiously scrubbing the fruit product. Scrap off pith. Cut into fine strips. Boil rinds for an hour, rinse. Throw into pot with sugar/gin mixture and let reach the candy-ing temperature. Cover pot, put on simmer, and let cook down for another hour. The rinds should be deliciously sugared!

I used a thermometer! What happened!

 

 

 

 

 

 

What I did:

    Peel citrus fruit. Attempt to scrap off pith. Cursed citrus gods. Cut into an attempt at fine strips.

    Look at how nice these slices are! Oh it all went wrong in the end like a terribly depressing Dostoevsky novel.

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Cooking with Gin – Vanilla Gin Extract

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Hello gin drinkers, gin wife here again to talk about cooking with gin. Before I begin, you might ask, Gin wife, why are you cooking with gin? Well, dear reader, because there are two hundred odd bottles floating around and I have had enough. Cook with it I must!

So let’s talk about a delicious thing you can do with a lot of gin – Vanilla Gin Extract. Wait…stay with me. It’s not that imitation vanilla extract you once drank on a dare. This is serious shit. This recipe is easy, but takes some time. So if you’re thinking, man, I could use some holiday gift ideas, start now! By the time October/November rolls around, it will be too late!

Ingredients:

Gin (Pick something with aromatics that will compliment vanilla, or something ‘gin-neutral’ aka juniper forward.)

Vanilla Beans (Splurge on them, it will be worth it. Get real vanilla beans. Don’t use vanilla extract – c’mon, that’s what we’re trying to make.)

Glass jar with lid

Dark place to store jar for at least eight weeks

Sharp Knife

Steps:

    Take the vanilla bean, slice it open. Put the vanilla bean (sliced) into the glass jar.

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