Jagermeister as a soup ingredient? …Two booze cookbooks
The Toronto Globe and Mail recently interviewed Ryan Jennings and David Steele, author of two cookbooks, Cooking with Booze and the newly-released Entertaining with Booze. “There are flavors in alcohol that you can’t find in your spice rack,” comments Jennings, giving the example of Jagermeister, which is distilled with about 50 different herbs and botanicals. In the books there is a recipe for Alsatian Choucroute Garnie, a soup with sauerkraut, smoked sausage, bacon, and parsnip. Other recipes include mojito lamb popsicles, and a cucumber sandwich in which the cucumbers are marinated in gin. There’s also tequila strawberry shortcake, baby back ribs marinated in Jack Daniels, lamb tagine enhanced with port, and pumpkin and coconut mousse flavored with candied ginger and coconut rum.
These are two of the many fine books you can find in the bookstore at Mid-South Alcoholic Supply.
