Put some spirit into your seasonal baking
Now that the calendar has flipped to October, we are going to quickly sail into the holiday season. And with holidays, comes baking. Some bake all year round, others for special occasions and others just during the holidays. No matter which category describes you, the baking at some point will likely include spirits. One of my favorites? Brandy.
Brandy is a liquor that is distilled either from wine or a fermented fruit juice.
Distilling in this case means that the various parts of the liquid are heated, then cooled so it condenses. The name brandy comes from the German word “branntwein” and the Dutch word “brandewijn” which mean “burned (distilled) wine.”
Food historians record that the first official brandy was distilled in the year 1300 at Montpellier University by Arnaud de Villeneuve, a French medical professor. Like wine, brandy is aged in wood to enhance both the flavor and the color.
There are numerous types of brandy that are great for a variety of things. One that you will more than likely sip rather than cook with is the finest brandy, which is cognac. Cognac is double distilled and aged in oak for a minimum of three years.
Other more fruit-based brandies are perfect for use in cooking. Kirsch is one that I reach for quite often, especially when making fondue. This clear brandy is made from cherries, both the juice and the pits. To prevent it from taking on color from wood, it is aged in a paraffin-lined cask. It is a must for Cherries Jubilee.
Calvados is a dry brandy that comes to us from apples. The flavor is particularly nice when used in cooking pork, chicken or veal. Plums, pears and apricots are also popular brandy fruits that will enhance your holiday cooking by adding depth and exceptional flavor. Start experimenting!