foodbeast.com – After hosting Christmas and New Year’s Eve parties, you’re probably going to have a lot of alcohol leftover.
At that point, the easy thing to do is drink yourself into oblivion, or you can challenge yourself to use all that alcohol to enhance your cooking.
With help from Barilla executive chef Lorenzo Boni, here are some practical, and useful ways to use all that leftover alcohol.
Champagne and Red Wine
These are already commonly used as cooking enhancers. Chef Lorenzo said to use the champagne for salmon or oysters, and the red wine for crispy prosciutto and risotto-style pasta with red meat.
“You’ll want to ensure your boozy post-holiday brunch doesn’t taste like a meal soaked in champagne overnight. Instead, reduce the alcohol so it cooks off leaving behind the sweet, acidic or aromatic flavors.”
You can also go the marinade route, pouring that red wine (with garlic) on red meat and leaving it overnight for extra flavor.
If you’re familiar with TGI Friday’s Jack Daniels menu, you know how good whiskey can be when applied to food. Chef Lorenzo suggests using your leftover whiskey to add a sweet and smoky flavor to shrimp and a scampi sauce. Combine with linguine for a really good time.
Boom, got you covered even though you really could just stock up your liq cabinet but either way…we got you.