There’s a reason why there is a dry January. This is because, after a long and exhausting holiday season, there is usually a good chance that you will feel like you’ve pickled your guts. The idea of puttricherrich and creamy drink on your body is not attractive. Luckily for you, you drank most of it at parties.
However, this year may be a little different. We’re mostly stuck inside, so we probably drank at home, which means our closets are still full of half-finished bottles of all kinds of Christmas junk. You could just drink your leftovers, of course. But you could cook with them instead.
The most sensible way to consume leftover alcohol is to set it on fire. If you agree, Leopardpard’s reproduction of the Tour d’ArgSuzetteette crepe recipe should be your first destination. Not only does it require Cointreau, Grand Marnier, champagne, and brandy, but it’s also a pancake, so it technically counts as a breakfast food.
If you have a lot of leftover port, but want to curb your festive excesses, Josie Le Balch of Bon Appétit has a recipe for watercrSaladinad that requires a whole bottle of material. Pour the bottle into a saucepan, add 1 pound (450 g) of figs, simmer for half an hour, then remove the fruit and boil the port to a syrup. There, it is practically a health food.
While we’re on a tasty trail, The Spruce Eats has a recipe for braised ribs with sherry which is perfect for those chilly January nights. It requires 1 US cup (250 ml) of sherry and several hours of your time, but the result, especially if served with a large dollop of puree, is an unbeatable comfort food.
If you want something slightly lighter, Pickled Plum’s Caroline Phelps has a recipe for chicken projectssauceuce. You might be wondering how this can be different from chicken cooked in white wine. But it’s completely different, because drinking week-old wine is fine, but do the same with Prosecco and all of a sudden, anyone in your social bubble starts to walk away from you. Anyway, this is a good recipe.
Most recipes that call for the addition of festive alcohol are sweet. While your tolerance for big drunken puddings may be low so soon after Christmas, you do deserve a treat. Let’s start with Liam Charles and his brilliantly coffeeoffee trifle recipe. The base is just a load of Baileys-soaked chocolate chip cookies, while the cream is Baileys-soaked too. The custard is bought in a store. You could probably put Baileys on that too, if you wanted.
Egg liqueur cake
Eierlikörkuchen is a German cake madairlinererlikör, which is not much different from advocateadvocaat. Love That Bite Recipe It is very simple: it is a sponge with 2advocateadvocaat on the tip. The advocaat gives the cake a rich, dense and creamy feel. Do you still have enough defenders? Mix it with icing sugar and pour it on top.
Sunken Chocolate Amaretto Cake
No list of recipes of this type would be complete Nigel la Nigella’s Sunken Chocolate Amaretto Cake, What is a work of art. It doesn’t require a lot of alcohol, just three tablespoons for the cake and another for the cream, but this is a moist truffle, squid, and treat that you can make in about half an hour.
Mulled wine sorbet
If even that sounds like too much work, let me introduce you to the mulled wine sorbet. This is a recipe from Jamie Oliver which, once you have frozen your mulled wine in ice cube trays, it can be made in less than 15 minutes. Put the ice cubes in a blender, add plain yogurt and that’s it. However, before attempting to freeze mulled wine, be sure to cook all the alcohol.
The idea of drinking sloe gin in January seems like the kind of crazed decadence that would have left you hanging during the French Revolution. If you have any left over, a good idea is to roast some plums in it. Delicious has a recipe. The result is as warm and sticky as you imagine.
Raspberry and rose meringue nests
Lastly, if you’re sick of that bottle of Chambord you bought eight years ago and drink three drops every Christmas, here’s a way to turn it into food. Pastry makes perfect Raspberry Rose Meringue Nest Recipe It can be a bit more complicated, requiring delicate plumbing skills, diplomatic cream, and some rose petals, but the result is impressive. Also, use Chambord. Wonders will never cease?
George is Digismak’s reported cum editor with 13 years of experience in Journalism