"It has long been a small dream for both Olsen and me to combine our many years of love for good spirits with a good meal," says Ulrik Bertelsen. "And since we know Jan from the neighborhood, knowing that he can write, photograph, and cook, it was obvious to ask him."
"Fortunately, he was on board with the idea of making good food with real spirits, and our collaboration has now resulted in 'Mad med promiller #1.' We hope for further support from our suppliers so that we can create version #2 already this autumn," Ulrik Bertelsen concludes.
Grappa, cognac, calvados, pastis, and some good liqueurs are still missing. The big idea is to make the palette as wide as possible, so the plan for the next version is to fill in the gaps with an additional 25 recipes of delicious and exciting food with the missing spirits. The concept will remain the same, and this book will also be given to our customers when they purchase a bottle featured in the book. There will only be 1000 copies of this edition as well.
These two books will then be combined into one large book of about 140 pages filled with recipes, fine spirits, and supplemented with plenty of great stories about whisky, rum, gin, vodka, cognac, grappa, and pastis.
Everyone is welcome! Whisky.dk hopes that many will drop by in Sjølund on Saturday, August 5th, to help celebrate this release, where a new whisky, Murray McDavid Single Malt Auchroisk Bourbon Finish, will also be launched. There will naturally be opportunities to taste both this and that and get the cookbook signed by the author on the day of release.
Mat med promiller kokbok av Jan Ohrt
ISBN: 35210040
57 sidor
Du kan köpa boken men köper du någon av produkterna nedan så ingår den i köpet. (1 st per beställning):
Quinta Do Noval Black Reserve Port
Fary Lochan Söt och kryddig Moscatel #01
Tanqueray London Dry Gin
Jack Daniels gamla nr. 7 Tennessee Sour Mash Whisky
Fary Lochan Gin Citrus
Highland Park 12 år Viking Honor
Johnnie Walker Black Label 12 år
Copenhagen Classic Gin
Talisker 10 år gammal Single Malt Scotch Whisky
Copenhagen Classic Vodka
The Singleton 12 år Single Malt Scotch Whisky
Copenhagen Classic Single Malt Whisky
Vodka Vodka
Rum Nation Meticho Choklad och Kola
Boulder Spirits Straight Bourbon Whisky
Ron Colón Salvadoreño Röd Banana Oleo Rum
Ron Colón Rumzcal 33/66 Salvadoreño
Big Peat Whisky 12 år
Søgaards London Dry Gin Organic
Vindblæst Whiskey Søgaards Distillery Limited Edition dansk whisky
Maclean's Nose Blended Scotch Whisky
Tequila San Jose Silver
Murray McDavid Single Malt Auchroisk Bourbon Finish
Mezclado , mörk C
Nordisk Brænderi Filippa Äppelbrännvin
Using spirits in your cooking is not a bad idea at all. No matter what food you prepare and which spirit you use, it will always enhance and add flavor. Everything from meat, fish, seafood, sauce, dessert, pickling, and glazing can benefit from a larger or smaller dram, and even a simple tart dough can be improved with a splash of good spirit.
This little cookbook you are holding in your hand is intended as a tribute to real food and good spirits. And by good spirits, we mean good spirits. Often, people think that when something doesn't taste quite right, you can just pour it into the food. Nothing could be further from the truth. When cooking with spirits, it's rarely for the sake of ethanol; most of it will evaporate anyway. What we're after are all the scents and flavors. So the first and most important rule is: Only use in your cooking what you enjoy drinking yourself!
Page 2: Maybe that's how it all began.
Page 4: Duck breast in port wine sauce.
Page 6: Hokkaido soup with whisky.
Page 8: Soy-baked salmon with gin.
Page 10: Grilled burger with whisky sauce.
Page 12: Gin & Tonic cheesecake.
Page 14: Salmon with mushrooms on whisky sauce.
Page 16: Whisky-infused veal tenderloin.
Page 18: Gin-marinated pork chop.
Page 20: Smoked cod with whisky.
Page 22: Is it okay to pour whisky into your food?
Page 24: Bloody Mary-infused oysters.
Page 26: Chocolate cake with berries and whisky.
Page 28: Crispy tuna with whisky dressing.
Page 30: Vodka penne.
Page 32: Rum balls with rum.
Page 34: Lobster with bourbon.
Page 36: Salvadoran party banana.
Page 38: Ceviche with giant shrimp.
Page 40: When rum was born.
Page 42: Grilled Côte du Boeuf.
Page 44: Gin-marinated chicken wings.
Page 46: Whisky-flambéed pork shank.
Page 48: Choripan with whisky chimichurri.
Page 50: Margarita sorbet.
Page 52: Roast pork with apple and onion.
Page 54: Chocolate fondant with rum.
Page 56: Eggs Benedict with apple brandy.
One of the dishes from 'Mad med Promiller #1' is this roast pork with apple, onion, and whisky sauce
