Absinthe was developed by Dr Pierre Ordinaire during the late eighteenth century as being a medicinal elixir or tonic. The vital herbal component, wormwood (artemisia absinthium) has been used for thousands of years as being a digestive tonic and to energize the appetite. Absinthe should thus be served as an aperitif before a meal, an appetizer served with a bit of hors d’oeuvres and finger food.
Absinthe carries a strong anise flavor plus a slight bitterness therefore it is best not to serve it using a meal. Nevertheless, Absinthe can be utilized in cooking, exactly like wine. When cooking, the alcohol is going to 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 delicious marinade for chicken or fish.
2 tbsp dried tarragon or 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 plus a grind of pepper
Combine each of the ingredients inside of a large bowl and then leave for a few hours, ideally 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.
You may also use Absinthe in stir fries and when basting meats, but make certain you always combine it with sugar or fruit juice to compensate for the bitterness of the wormwood.
Even the sexy French chef Jean-Christophe Novelli has become known to utilize it in his recipes – risottos, Absinthe ice cream and marinades and infusions for vegetables and also fish. Absinthe ice cream -yum!
In addition there are quite a few recipes online for Absinthe cookies as well as Absinthe cupcakes with Absinthe frosting. Absinthe has a lot of uses!
Absinthe is additionally fantastic in cocktails. Ernest Hemingway created a cocktail called “Death in the Afternoon” by which he notoriously combined Absinthe with champagne, very self-indulgent. The Sazerac is a popular Absinthe cocktail typically served in New Orleans:-
1 teaspoon of Absinthe
1 teaspoon of sugar
1 ½ ounces of rye whisky
3 dashes of Angostura bitters
Deep freeze a cocktail glass within the freezer then pour the Absinthe into it, swilling it around to let it coat the inside of the glass.Place the remaining ingredients into a cocktail shaker, shake and pour in to the glass. Garnish with a twist of lemon and drink.
You need to know, when you’re mixing Absinthe with other alcoholic drinks, that Absinthe is a very strong liquor – as much as 150 proof, 75% alcohol by volume, so don’t get caught up!
So, what food to serve with Absinthe? Serve Absinthe as an aperitif prior to any meal, apply it in cocktails, marinades, ice cream and cakes. Take pleasure in the Green Fairy.