Lemon, parsley, and capers are a classic sauce used to flavor white fish. This recipe combines that sauce with heavy cream in a whipping siphon to create a light and airy mousse topping. The topping carries the flavors of the sauce while adding a delicate texture to the dish.
What better holiday gift than discovering how to make infusions to give as gifts! Here's a step by step look at creating infusions for oil, alcohol, vinegar, and bitters!
Fat washing is the process of infusing the flavors of tasty fats into alcohol. This infused rum is fat washed with a flavorful spiced butter and it takes on the creamy undertones of the milk, the nutty flavor of the browned butter, and the warm flavors of the cinnamon and nutmeg.
This recipe shows you how to infuse a flavorful cinnamon vanilla cream with traditional methods. It makes for a great addition to milk shakes, gelled into panna cotta or even whipped into whip cream!
Grapefruit bitters are a versatile infusion that adds citrus notes as well as the classic aromatics. It provides a bright spark in martinis, mojitos and other drinks made of light spirits.
Making your own ginger simple syrup allows you to control the spiciness of the resulting infusion. Now you can easily add a zing of ginger flavor to cocktails or refreshing club soda.
This simple infusion results in an aromatic, flavorful olive
oil full of rosemary flavor. Add another flavor dimension by drizzling the resulting oil over an entree!
In this recipe I infuse olive oil with the classic flavors of Italian pesto. The flavorful oil can then be drizzled on various dishes from pasta to meat to fish to help finish them off.
I love to preserve the flavor of those fresh chive purple blossoms by infusing them into vinegar. This easy process allows me to enjoy their flavor year round!
Infusing roasted beets and toasted spices in vinegar transfers the deep, well rounded flavors into the liquid. The resulting rich and versatile vinegar can be used with many dishes.
The addition of some strawberries to the rhubarb helps to mellow the flavor and add some sweetness while the mint contributes a background freshness to the vinegar infusion.
Barrel aging is the process that gives whiskey, dark rum, aged tequila and many types of wine their flavor. This barrel aged infusion recipe is for the Alaska Cocktail.
A hot toddy is a classic cold- and flu-killing drink consisting of hot water and whiskey flavored with lemon and cloves. This hot toddy infusion might not cure you of your sickness but it sure tastes great!
I like to take the ginger and lime flavors of the Moscow Mule and infuse them directly into the vodka for a spicy, citrusy infusion that can be mixed into cocktails or sipped as a flavored martini.
This tequila infusion takes on a spicy, fruity, smokey flavor of dried chile peppers; it's a great way to add complexity to different cocktails. I really like it in a paloma or Bloody Mary drink!
In this infusion the sweet and tart flavor of blackberries pairs wonderfully with the slightly spicy and herbal basil. It is a fruity, flavorful addition to many cocktails and is especially tasty in rum punch or as a liqueur.
This recipe infuses milk with the great flavor of maple and pecan then turns it into a tender panna cotta dessert. The common modernist gelling ingredients of iota carrageean and kappa carrageenan are used to make the panna cotta portion; an immersion blender and a whipping siphon are both modernist equipment used to make this delicate ending to your meal.
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