Boozy Food with Spirits: Tips and Extras
Fortify yourself with… A bottle of madeira and a bottle of Australian liqueur muscat or PX (pedro ximenez) sherry. •Use the madeira for deglazing pans when you’ve fried, grilled or roast some meat. Madeira is good because of its unique tang, but sherry , port and marsala also work. Sherry has the advanatage of being widely available and any style can be used as long as you take into account the sweetness/dryness. •Douse ice cream (choc, coffee, ginger, rum and raisin, vanilla