Articles Tagged: gin in the kitchen

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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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Other Thoughts

Cooking With Gin – Gravlax Recipe

Gravlaks with cucumber and cream cheese on brioche.

Gravlaks with cucumber and cream cheese on brioche.

Hello readers, Gin wife hear again to talk about cooking with gin. Or, in today’s case, not cooking with gin. Pickling, maybe. Preserving? I’m not too sure on the exact term, but there is definitely no cooking involved.

So are you feeling brave? Good. Let’s talk Gravlax. Gravlax is a Scandinavian dish of salmon dry-cured in sugar, salt, and delicious flavors like dill, or you know, gin. Well, the gin is my addition. Traditionally one uses aquavit. And this was a surprisingly delicious dish. A bit like lox, for those familiar with it. You can taste the juniper, and any notes of the gin in it. I chose a navy strength gin (Perry’s Tot) to ensure a strong flavor and I had some vague ideas about a higher proof being safer, backed up by nothing by assumptions. And as always, this is not an alcohol-free dish!

The gravlax recipe is simple but you need time. I let it sit for 72 hours, but some recipes have you digging in after as short as 24 hours. I would opt for the 72 hours. You’ll also need some fridge space to let this sit.

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