Cooking with Wine and High Spirits
A Lighthearted Approach to the Art of Gourmet Cooking
by Rebecca Caruba
Published 1963
Original price unknown
Found in a used book store in Minneapolis
High Spirits are not ghosts. I'd hoped they were ghosts. But instead, they're just plain ol' boozeahol.
Aside from the recipes, which for the most part look surprisingly delicious, this book is full of great boozy factoids. Did you know that champagne can come in 8-, 12-, 16-, and 20-quart bottles? Yup! They're called Methuselah, Salmanazar, Balthazar, Nebuchadnezzar, respectively. How cool would it be to show up at a swank restaurant and order a Salmanazar of Tattinger. Just say that, Salmanazar of Tattinger - Salmanazar of Tattinger - Salmanazar of Tattinger.
Because you and your friends can easily drink 104 glasses of champagne in an evening.
The recipes in this book rely heavily on wine, port, and sherry (aka wine, wine, and more wine) but there are a few boozy greats. One could make a pretty fine meal of Scotch Lobster, Beer Bread, and Pumpkin Rum Souffle. Most appetizers and desserts are served aflame, which is a super double-bonus.
Chartreuse Pancakes
Batter:
1 cup all-purpose flour
2 eggs
2 tbsp lemon juice
1 tbsp butter
3/4 cup beer
1/4 cup plus 2 tbsp green chartreuse
Mix all batter ingredients in a small bowl, stirring briskly to incorporate. Set aside to mellow for about an hour. When ready to prepare, heat 1 tsp butter in a small frying pan and add approximately 3 tbsp batter to make a light pancake. Fry 1 minute on each side, remove from pan and set aside. Repeat with remaining batter (makes 12 pancakes).
Cream:
2 tbsp melted butter
2 tbsp lemon juice
2 tbsp yellow chartreuse
1/4 cup granulated sugar
Mix together the cream ingredients and brush onto each pancake. Roll and place side by side on a heat-proof platter. Immediately before serving, reheat by placing the platter under a broiler for 2 minutes. Flame at the table.
To flame: Place 1/4 cup green chartreuse in a flaming ladle and ignite by tipping it toward the flame of a candle. Pour immediately over the pancakes, which in turn will ignite.
Mix
And the Dirtiest Recipe Name Award goes to... Fudge Rounds!
Aside from the recipes, which for the most part look surprisingly delicious, this book is full of great boozy factoids. Did you know that champagne can come in 8-, 12-, 16-, and 20-quart bottles? Yup! They're called Methuselah, Salmanazar, Balthazar, Nebuchadnezzar, respectively. How cool would it be to show up at a swank restaurant and order a Salmanazar of Tattinger. Just say that, Salmanazar of Tattinger - Salmanazar of Tattinger - Salmanazar of Tattinger.
Because you and your friends can easily drink 104 glasses of champagne in an evening.
The recipes in this book rely heavily on wine, port, and sherry (aka wine, wine, and more wine) but there are a few boozy greats. One could make a pretty fine meal of Scotch Lobster, Beer Bread, and Pumpkin Rum Souffle. Most appetizers and desserts are served aflame, which is a super double-bonus.
Chartreuse Pancakes
Batter:
1 cup all-purpose flour
2 eggs
2 tbsp lemon juice
1 tbsp butter
3/4 cup beer
1/4 cup plus 2 tbsp green chartreuse
Mix all batter ingredients in a small bowl, stirring briskly to incorporate. Set aside to mellow for about an hour. When ready to prepare, heat 1 tsp butter in a small frying pan and add approximately 3 tbsp batter to make a light pancake. Fry 1 minute on each side, remove from pan and set aside. Repeat with remaining batter (makes 12 pancakes).
Cream:
2 tbsp melted butter
2 tbsp lemon juice
2 tbsp yellow chartreuse
1/4 cup granulated sugar
Mix together the cream ingredients and brush onto each pancake. Roll and place side by side on a heat-proof platter. Immediately before serving, reheat by placing the platter under a broiler for 2 minutes. Flame at the table.
To flame: Place 1/4 cup green chartreuse in a flaming ladle and ignite by tipping it toward the flame of a candle. Pour immediately over the pancakes, which in turn will ignite.
Mix
And the Dirtiest Recipe Name Award goes to... Fudge Rounds!
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