Absinthe was created by Dr Pierre Ordinaire during the late 18th century being a medicinal elixir or tonic. The vital herbal element, wormwood (artemisia absinthium) has been used for thousands of years as a digestive tonic and also to induce the appetite. Absinthe should therefore be served as an aperitif before a meal, an appetizer served with a bit of hors d’oeuvres and finger food.
Absinthe features a strong anise flavor and a slight bitterness therefore it is best to never serve it using a meal. Nonetheless, Absinthe can be utilized in cooking, much like wine. When cooking, the alcohol will probably be burned off and you will be left with the anise or licorice taste which is great in marinades. Here is a recipe for a scrumptious marinade for chicken or fish.
Ingredients:-
2 tbsp dried tarragon or perhaps a handful of fresh tarragon
2 tbsp dried chervil or possibly a handful of fresh chervil
1 cup of Absinthe
1 cup of dry white wine
2 tbsp sugar
A dash of salt and a grind of pepper
Blend all the ingredients inside of a large bowl and leave for a few hours, if possible overnight. Marinade chicken or fish in the mixture for several hours within the fridge after which grill, barbecue or bake to get rid of off the alcohol.
Additionally you can make use of Absinthe in stir fries and when basting meats, but make sure that you always mix it with sugar or fruit juice to compensate for the bitterness in the wormwood.
Even the sexy French chef Jean-Christophe Novelli has been recognized to apply it in his recipes – risottos, Absinthe ice cream and marinades and infusions for vegetables as well as fish. Absinthe ice cream -yum!
Additionally, there are many recipes online for Absinthe cookies and Absinthe cupcakes with Absinthe frosting. Absinthe has a lot of uses!
Absinthe is usually excellent in cocktails. Ernest Hemingway created a cocktail known as “Death in the Afternoon” in which he notoriously blended Absinthe with champagne, very self-indulgent. The Sazerac is a well-liked Absinthe cocktail typically served in New Orleans:-
Sazerac
1 teaspoon of Absinthe
1 teaspoon of sugar
1 ½ ounces of rye whisky
3 dashes of Angostura bitters
Ice cubes
Deep freeze a cocktail glass in the freezer then pour the Absinthe into it, swilling it around to let it coat the inside of the glass.
Put the remaining ingredients into a cocktail shaker, shake and pour in the glass. Garnish using a twist of lemon and drink.
You must remember, when you are mixing Absinthe with other alcoholic drinks, that Absinthe is certainly a strong liquor – as much as 150 proof, 75% alcohol by volume, so do not get caught up!
So, what food to serve with Absinthe? Serve Absinthe as an aperitif before any meal, use it in cocktails, marinades, ice cream and cakes. Have fun with the Green Fairy.