Cookbook-writing caterer extraordinaire Debbi Covington dishes about food.
Cooking with Spirits
Written by Debbi Covington
Tuesday, 17 October 2017 14:29
Spirits can play a surprisingly versatile role in cooking. The good news is that spirits are used in modest quantities and burn out most of their alcohol content during the cooking process. The better news is that even though the majority of the alcohol does dissipate, the taste definitely lingers on and can add flavor to countless recipes.
I'm on a quest. I've been on the same quest for years. I'm searching for the perfect ginger salad dressing. Every oriental restaurant has a different recipe for their ginger-style house dressing. Some are very orange, some are mayonnaise-looking, some contain shreds of freshly grated ginger. Some are good, some are okay, some are fabulous.
How many pounds did you gain during our recent visit from Hurricane Irma? When Vince and I realized that Irma could be a real threat to our beloved Beaufort, we stocked up with all of the hurricane "essentials." You know, the important stuff like batteries, bottled water, a first aid kit, Little Debbie nutty buddies, Pepperidge Farm cookies, two kinds of nabs, potato chips, Cap'n Crunch, pretzel chips, tortilla chips, nacho cheese sauce, onion dip and canned soups - all stuff we never have in the house, at least not all at the same time.
Whether you're heading to your alma mater for a fall football game and tailgate meal, or to the river for a picnic, this menu of make-ahead dishes is sure to be a hit!
Summer entertaining should be both casual and simple. This week's dinner party menu is just that! The meal starts with a cool and delicious Chilled Cumber Soup with Basil. The creamy soup is a summertime favorite that's easy to prepare, is served cold, and highlights the local basil that's in season.