Gin, gin, gin. I’ve had a heck of a time with you this month. I really have been trying to like you. I even ordered a gin cocktail when I was out at a bar recently. (That’s a big step, friends. A big one.)
Honestly, I’ve really enjoyed trying these gin cocktail recipes, but I realized that I don’t see gin in food recipes all that often. Or perhaps I just haven’t been looking. (Given my history with gin, that is entirely possible.) I set out to change that, as I do each month when I round up food recipes with different spirits.
If you missed it, you can see here what I wrote about this month’s Kindred Spirit and how to mix drinks with gin. Keep reading to learn how to cook with it and find some awesome gin recipes you can eat and drink!
Click below to see how to cook with gin and some great gin recipes!
HOW IT WORKS IN COOKING
Gin is very flavorful, so you’re only going to want to use it when you need a bit of herbal, floral flavor added to your dish. It is definitely strong, so be careful not to overpower the other tastes in your dish. Only add gin in moderation, as you would other flavors like vanilla extract or cayenne pepper.
TEMPERATURE CONSIDERTIONS
Freezing it: Alcohol has a lower freezing point than water, which means it might not freeze correctly. If you’re making a frozen dessert, too much gin might keep the ice from forming properly.
Cooking with it: When you cook with any alcohol, the heat makes the majority of alcohol evaporate. Depending on the cooking method and temperature, the alcohol won’t burn off entirely, but your dish won’t be as potent as drinking straight alcohol. In general, the longer you cook something with alcohol, the more it will evaporate.
WHAT TO MAKE WITH IT
Savory dishes: Gin goes great with pasta, fish and poultry.
Sweet dishes: It can also go into desserts, pretty much anything from baking to mousses to iced treats.
Preserves: You can add gin to preserves like savory pickles and sweet jams for a heavier flavor.
RECIPES
If you’re looking to learn more about mixing cocktails, look here. You could also try any of the gin cocktails I’ve written for the blog, including:
Meanwhile, I rounded up eight gin food recipes to try. There are sweet ones and savory ones alike.
1. Gin-Gingered Prawns by Flavour and Savour // 2. Blackberry Gin Sour Jell-O Shots by My Thirty Spot // 3. Gin and Tonic Cake by How Sweet Eats // 4. Gin & Tonic Refrigerator Pickles by The View from Great Island // 5. Gin Penne Pasta by Macheesmo // 6. Rhubarb and Gin Sorbet with Rose Cream by Apartment 2 Baking Co. // 7. Tomato Jam by Eat Drink Garden // 8. Cucumber Gin & Tonic Popsicles by Port and Fin
I hope you enjoyed gin month on the blog and got some good ideas for how to cook with sparkling wine. April is all about gin. Until then, cheers! // susannah
P.S. See the bourbon, tequila, sparkling wine, for more Kindred Spirit guides to cooking!
Amy R says
Good for you! I have some gin left at my house but don’t care for it as a cocktail and no one I knew wanted it. So I thought before I tossed it, I’d look for some gin recipes. This is a nice assortment. Thanks so much.
Susannah says
Hi Amy! I am so glad you found this list helpful! I used to feel similarly about gin but it’s beginning to grow on me a little bit. Cooking with it is a great way to use up leftover gin.