Absinthe was created by Dr Pierre Ordinaire while in the late eighteenth century as being a medicinal elixir or tonic. The vital herbal element, wormwood (artemisia absinthium) has been utilized since ancient times being a digestive tonic and to stimulate the appetite. Absinthe should thus be served as being an aperitif before a meal, an appetizer served with a few hors d’oeuvres and finger food.
Absinthe features a strong anise flavor and a slight bitterness so it is best to never serve it by using a meal. Nonetheless, Absinthe may be used in cooking, much like wine. When cooking, the alcohol will be burned off and you’ll be left with the anise or licorice taste which happens to be great in marinades. Here is a recipe for a delicious marinade for chicken or fish.
Ingredients:-
2 tbsp dried tarragon or a handful of fresh tarragon
2 tbsp dried chervil or perhaps 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 a large bowl and leave for some hours, if possible overnight. Marinade chicken or fish within the mixture for a few hours inside the fridge and after that grill, barbecue or bake to shed off the alcohol.
You can also work with Absinthe in stir fries and when basting meats, but make sure that you always blend it with sugar or fruit juice to make up for the bitterness on the wormwood.
Even the sexy French chef Jean-Christophe Novelli has become proven to apply 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 and also Absinthe cupcakes with Absinthe frosting. Absinthe has so many uses!
Absinthe is also excellent in cocktails. Ernest Hemingway developed a cocktail called “Death in the Afternoon” by which he notoriously blended Absinthe with champagne, very decadent. The Sazerac is a well-liked Absinthe cocktail usually 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
Freeze out a cocktail glass within the freezer then pour the Absinthe in it, swilling it around to let it coat the interior of the glass.Place the remaining elements in a cocktail shaker, shake and pour into the glass. Garnish having a twist of lemon and drink.
You should know, when you’re mixing Absinthe with other alcoholic drinks, that Absinthe is an extremely strong liquor – approximately 150 proof, 75% alcohol by volume, so do not get carried away!
So, what food to serve with Absinthe? Serve Absinthe as being an aperitif before any meal, use it in cocktails, marinades, ice cream and cakes. Enjoy the Green Fairy.