Liquors can also be used as delicious ingredients. Four food recipes with alcohol:
Each recipe serves 4.
Cocktails and wine are not only for drinking, they also add wonderful flavor and depth to dishes of all kinds. Below are some of my favorite boozy food recipes (and a refreshing sangria) that have proven delicious and easy. Try these food recipes with alcohol next time you’re out on your boat!
Classic White Sangria
1 cup apple or pear, chopped
1 cup stone fruit (peaches, plums), chopped
1 cup halved grapes or berries
1 lemon, sliced
2 Tbsp. sugar
1/3 cup brandy
3 cups white wine (Pinot Grigio, Riesling, Chardonnay)
¼ cup fresh mint leaves (optional)
Mix fruit and sugar in a pitcher and macerate for 20 minutes at room temperature. Then add brandy, wine, and mint. Stir, then refrigerate for 1 hour. Stir again and pour sangria over ice, adding macerated fruit, if desired.
Mezcal Queso Dip
12 oz. cream cheese, softened
¼ cup mezcal/tequila
¼ cup lime juice
1 Tbsp. lime zest
2 Tbsp. orange juice
1 tsp. salt
1 tsp. cumin
2 cloves garlic, minced
2 ½ cups shredded jack or cheddar cheese
1 cup chunky salsa, chilled
Tortilla chips for serving
Soften cream cheese in the microwave or heat on low on stove top or in oven. Add next seven ingredients and mix well, then add cheese and mix again. When ready to serve, heat until warmed through. Serve warm queso topped with chilled salsa and a basket of tortilla chips.
Bourbon Shrimp
½ cup brown sugar
¼ cup plus 2 Tbsp. bourbon
¼ cup oil
¼ cup soy sauce
¼ cup scallions, chopped
2 to 3 cloves garlic, minced
2 lbs. raw shrimp, peeled and deveined
2 Tbsp. unsalted butter
½ tsp. each salt and pepper
Bottle of hot sauce (optional)*
Combine first six ingredients, then add shrimp, marinating it for 30 minutes. When ready, melt butter in a large skillet over medium-high heat. Drain shrimp from marinade (reserving marinade). Sprinkle shrimp with salt and pepper and place in the skillet in a single layer.
Cook the shrimp about 2 minutes on each side or until just pink, then transfer to a plate. Add the reserved marinade to the skillet. Bring to a boil over medium-high heat and cook, stirring for 5 to 7 minutes until thickened. Once thick, add shrimp and toss well to coat with sauce. Serve immediately with salad or rice. These shrimp also make a great appetizer.
*For spicier shrimp, offer a bottle of hot sauce when serving.
Dirty Martini Salad
4 cups lettuce, chopped
½ cup onion, chopped
1 cup cucumber, chopped
2 cups tomato, halved and sliced
8 green olives
½ cup crumbled blue cheese (optional)
1 cup croutons
Dressing:
½ cup oil
¼ cup olive brine (e.g., from jar of green olives)
2 tsp. mustard
2 garlic cloves, peeled and minced
2 oz. gin or vodka
½ tsp. dried rosemary (optional)
¼ tsp. ground coriander (optional)
¼ tsp. each salt and pepper
In a large bowl, mix salad ingredients. In a lidded jar, combine dressing ingredients, cover jar, and shake to blend. Toss about one-third of dressing into salad, coating greens thoroughly. Add more salt, pepper, or dressing to taste.
-by Lori Ross
