When the winter holidays roll around, many of us are struck by a desire to tuck a bit of alcohol into, well, everything. Mulled apple cider spiked with a bit of whiskey, perhaps? Certainly egg nog and hot chocolate benefit from a nip of rum. Another seasonal tradition: Baking with booze.
Incorporating alcohol into baked goods can happen a handful of different ways, says our latest podcast guest, Jessie Sheehan, a food writer, recipe developer and the author of cookbooks including Snackable Bakes, The Vintage Baker and Icebox Cakes. Her latest cookbook, Salty, Cheesy, Herby, Crispy Snackable Bakes, made its debut this past September.
One might fold alcohol into whipped cream, or let it soak into cookies or cakes. In both instances, the booze isn’t added during an active-baking phase, meaning the alcohol doesn’t burn off. Unsurprisingly, incorporating the right amount is key to ensuring a tasty, and texturally-pleasing final result.
Quantity, of course, must also be a consideration when adding alcohol to a batter that’s baked. Add too much liquid and you’ll get a cake with a watery consistency (yuck), but add too little and you won’t taste it at all (another tragedy).
To help us make sense of this tricky territory, Sheehan shares three wine and spirits-spiked recipes: a flourless red wine chocolate cake, a spiced pumpkin snacking cake with chocolate bourbon buttercream and a classic Kahlúa-soaked tiramisu. Listen through the episode to get her thoughts on each—and pitfalls to avoid.
This Article was originally published on Wine Enthusiast
