10 BEST DINNER RECIPES BRILLIANTLY MADE WITH COCKTAILS.pdf

10 BEST DINNER RECIPES
BRILLIANTLY MADE WITH
COCKTAILS
Make your dinner just as spirited as your drinks.
Kristy Gardner
It's a universal doctrine that good food and drinks are the recipes for a
festive evening. Now, author Kristy Gardner has brought the two
together in her new book " wicookingth a cocktail," with recipes
to encourage you to make sure both your bar cart and your kitchen
are always well-stocked. Read on for her spirited notes and recipes.
1
MUSHROOM THYME SHERRY SOUP

Kristy Gardner
There’s something so comforting about mushroom soup — like
coming home on a cold fall afternoon to snuggle up with a book and
your grandmother’s blanket in front of a roaring fire.
Serves 4 to 6
INGREDIENTS
tablespoons unsalted butter
large shallots, minced (½ cup)
garlic cloves, minced
1 pound of fresh mushrooms (button, portobello, oyster, shiitakes,
morels, or chanterelles are all good), chopped into ½- inch pieces
1 cup dry sherry
⅓ cup all-purpose flour

4 cups chicken, beef, or vegetable stock
1 teaspoon dried Italian seasoning
2 bay leaves
¼ cup roughly chopped fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
Coarse sea salt
½ to 3/4 cup heavy cream
Freshly ground black pepper
To garnish: chopped fresh chives and crusty bread
INSTRUCTIONS
1. Heat 2 tablespoons of the butter in a large, heavy-based pot over
medium heat. When sizzling, add the shallots. Soften for 3 minutes.
Stir in the garlic and cook for 1 minute, or until fragrant.
2. Add the mushrooms. Cook through, 12 to 15 minutes. If using more
delicate mushrooms, such as shiitakes, morels, or chanterelles, lessen
the cooking time by 5 minutes.
3. Pour in the sherry. Reduce for 2 minutes.
4. Stir in the remaining 3 tablespoons of butter and the flour and cook
for 3 minutes to develop a roux (this will thicken your soup).

5. Whisk in the stock, Italian seasoning, herbs, and 2 teaspoons of salt.
Bring to a light boil, lower the heat to low, and simmer, uncovered, for
25 minutes.
6. Remove from the heat and stir in the cream: If you like your soup
more creamy, add it all; if you like less cream, only use about ½ cup.
7. Season to taste with salt and pepper.
8. Ladle into bowls and garnish with chopped chives. Serve with
crusty bread.
Tipsy Tip
When buying sherry, spring for the mid-priced bottle. For a few extra
dollars, you can get decent sherry that’s actually quite delicious to
drink on its own.
2
BOURBON WHIPPED CREAM

Whiskey, cream and maple were pretty much made for each other.
Much like tight pants and John Travolta, circa 1977. Combined,
bourbon whipped cream is a silky, boozy treat that pairs well with
just about any dessert that calls for whipping or ice cream. It
marries particularly well with pumpkin pie, apple tarts or a fresh
Spring rhubarb crumble.
Yield: 3 cups whipped cream
INGREDIENTS
1 cup heavy cream
2 tablespoons bourbon whiskey
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract

INSTRUCTIONS
1. Place your mixing bowl and paddles (or beaters, if using an electric
hand mixer) in the fridge. The colder you keep your tools and
ingredients, the easier the whipped cream will form.
2. When ready to make the cream, pour the cream into the chilled
bowl. Whip at high speed until soft peaks form in a stand mixer fitted
with the paddle attachment. Be mindful not to overwhip, or you’ll end
up with butter.
3. Add the bourbon whiskey, maple syrup, and vanilla.
Note: Refrigerate until ready to use. Whipped cream can be made up
to 6 hours in advance and will keep for up to 2 days in the fridge,
though it will start to lose some of its airiness the longer it sits.
3
CUERVO & TECATE PORK CARNITAS

With minimal prep time, this is a dish that’s brimming with flavour
— a taco party waiting to happen. Have plenty of good tequila and
beer to wash it all down.
Serves 4 to 6
INGREDIENTS
4 pounds pork shoulder or butt, trimmed of excess fat and cut into
2-inch pieces
1 medium onion, chopped
5 large garlic cloves, peeled and smashed with the back of a knife
Zest and juice of 1 orange
Zest and juice of 2 limes
1 tablespoon tomato paste
2 teaspoons cumin seeds
2 teaspoons dried oregano
2 bay leaves
2 chipotle peppers in adobo sauce plus 1 tablespoon of adobo sauce
1 tall boy can Tecate
⅓ cup Cuervo
1 cup chicken, beef, or vegetable stock

1 tablespoon coarse sea salt
1 teaspoon freshly ground black pepper
INSTRUCTIONS
1. Place all the ingredients in a slow cooker and stir to combine.
Ensure most of the ingredients are covered with liquid. Cover set the
temperature at low, and let cook for 7 hours.
2. Place a strainer over a large bowl and strain the liquid from the
solids. Be careful — it’s hot! Reserving the solids inside the strainer,
transfer the liquid to a medium saucepan over medium-high heat. If
desired, puree the strained vegetables — not the meat — in a food
processor and add back to the liquid. Set meat aside.
3. Bring to a boil, lower the heat to medium-low, and simmer to
reduce to 1 cup.
4. As the liquid reduces, remove the meat from the strainer and shred
it with a fork.
5. When the sauce has reduced, add the meat to the pot to heat
through. You can also heat your tortillas at this time and get your
sides ready.
6. Assemble with: tortillas, avocado, feta or Cotija, fresh cilantro,
green onion, lime wedges, Quick Pickled Onions, and hot sauces.
Enjoy!
4

GRILLED FLANK STEAK WITH BORDELAISE SAUCE
When it comes to steak, I’m generally a salt-and-pepper-only kinda
gal. I don’t like to muddy up the terrain with additional flavours (aka
distractions). But I’ll be honest: This Bordelaise Sauce is kind of
insanity.
Serves 4 to 5
INGREDIENTS
Coarse sea salt and freshly ground black pepper
2 ½ pounds flank steak
1 tablespoon vegetable oil
1 batch Bordelaise Sauce (See below)
INSTRUCTIONS

1. Remove the steak from the fridge 30 minutes before you’re ready to
cook.
2. As it comes to room temperature, begin the Bordelaise Sauce.
3. Place a cast-iron pan over medium-high heat or preheat your grill to
450°F. As the element heats, rub the steak with the vegetable oil—this
keeps excess oil in the pan from smoking but will still help you get a
good even sear on the meat. Season generously with salt and pepper
on both sides.
4. Place the steak on the heat and cook until it reaches your desired
doneness. You don’t want to cook a flank steak the whole way through,
or you’ll end up with one stiff, dry piece of meat. Shoot for medium
rare, about 6 minutes per side, or until the meat reaches 135° to 140°F
on a meat thermometer. And please, for the love of all that is delicious
and meaty, don’t move the steak around — every time you lift it or
shift it, you’re reducing the sear. Sear = flavour!
5. Remove from the heat, transfer to a wire rack to allow the air to
circulate around the meat, which distributes the juices evenly, and
cover with tin foil. Let rest for 10 minutes.
6. To serve the steak, place the rested meat on a cutting board, and
using a very sharp knife, slice against the grain (perpendicular) so as
to make the fibres of the steak shorter. This will make the meat more
tender. Spoon a few tablespoons of sauce onto a plate and top with the
meat. Garnish with an extra herb sprig, if desired.

Tipsy Tip
Steak and mushrooms are a classic! To serve mushrooms on the side
of yours and make this a complete dish, throw a bit of butter and some
quartered mushrooms into a pan over medium heat and brown all
over while the steak rests. If you start them a bit earlier while the steak
is on the grill, you could even deglaze the pan with a splash of
Bordeaux to tie it all together. Just let the wine simmer and absorb
into the mushrooms for the last 3 to 4 minutes of cooking.
Bordelaise Sauce
Yield: 1 cup of sauce
INGREDIENTS
3 sprigs of fresh parsley
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
1 bay leaf
1 cup of Bordeaux wine
½ shallot, finely diced
Coarse sea salt and freshly ground pepper
2 cups veal or beef stock

2 tablespoons unsalted butter
INSTRUCTIONS
1. Create a little satchel (aka a bouquet garni) out of cheesecloth
around the parsley, rosemary, thyme sprigs, and bay leaf. Knot at the
top. Place in a medium saucepan along with the wine, shallot, and a
generous helping of salt and pepper. Bring to a light boil over medium
heat and allow the liquid to reduce by half.
2. Pour in the veal stock and bring back to a light boil. Reduce the
mixture to 1 cup.
3. Stir in the butter and you’ll be left with a silky, smooth sauce.
Season to taste with salt and pepper and remove the bouquet garni.
Note: The sauce will keep in the fridge for up to 3 days.
5
ONE TEQUILA, TWO TEQUILA, THREE TEQUILA, CEVICHE!

If fish could be eaten like a tequila shot — straight down the hatch —
it would be in the form of ceviche. Whenever I think of ceviche and/
or tequila, my mind sails to my holidays in Mazatlán.
Serves 2 to 4
INGREDIENTS
1 pound firm white fish e.g., seabass, halibut, sole, cod, or snapper)
2/3 cup lime juice (from about 5 juicy limes)
½ cup reposado tequila
Coarse sea salt
½ small red onion, finely diced (⅓ cup)
1 cup diced cherry tomatoes

1 bird’s eye chile, jalapeño or serrano pepper, seeded and finely
chopped
¼ cup finely chopped fresh cilantro
¼ cup black Moroccan olives, pitted and chopped
½ teaspoon dried oregano
¼ teaspoon sugar
½ teaspoon extra-virgin olive oil
To serve: extra lime wedges and tortilla chips
INSTRUCTIONS
1. To prepare the fish, remove the bloodline (if it exists), and ensure all
pin bones have been removed as well as the skin. Chop into 1/2-inch
cubes.
2. Mix the fish with lime juice, ¼ cup of tequila, and a pinch of salt.
Let sit in the fridge for 20 to 30 minutes, stirring every 10 minutes to
ensure an even marinade.
3. Once the fish is opaque, drain most of the lime juice from the bowl,
leaving a couple of tablespoons. Mix the remaining ingredients with
the fish, adding black pepper to taste. Taste and adjust the seasoning,
if necessary.

4. Eat right away and serve with extra lime wedges, tortilla chips, and
more tequila. Obviously.
Tipsy Tip
Make sure you use ultra-fresh fish for this recipe because there is no
heat to kill off bacteria. Instead, the fish is cured in a bath of citrus
juice, which tastes delightful!
6
JD MAC & PEAS
My JD Mac & Peas is inspired by my friend Julie who loves carbs,
Guinness, bourbon, whiskey, cheese, and chocolate chip cookies. It’s
loaded with everything that’s going to increase your pants size and I
want you to enjoy it! In fact, I had one friend who loved it so much
that she asked whether I could sell an “onion caramelizing in bacon
fat and Jack Daniel’s”-scented candle with the book.

Serves 6
INGREDIENTS
6 slices thick-cut bacon, sliced widthwise into ½-inch pieces
1 large sweet onion, diced
2 garlic cloves, minced
1 cup Jack Daniel’s Tennessee Whiskey
Coarse sea salt
8 ounces dried macaroni pasta
2 ½ tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 2% milk, warmed but not hot, about 98°F (a microwave is good
for this!)
2 teaspoons smoked paprika
1 ½ cups grated Gruyère
1 ½ cups grated extra-aged Cheddar
1 ½ cup frozen peas
INSTRUCTIONS

1. Line a plate with a paper towel. Place a large, nonstick pan over
medium heat, and when hot, add the bacon. Cook until crispy, 13 to 15
minutes. Remove with a slotted spoon and spread over the lined plate,
leaving 2 to 3 tablespoons of fat in the pan.
2. Toss the diced onion into the pan of reserved bacon fat and stir well.
Cook until the onion gets a decent amount of colour. Add the garlic.
Cook, stirring constantly, for 1-minute longer, or until fragrant.
3. Pour in the Jack Daniel’s to deglaze the pan. Bring to a simmer and
allow the liquid to reduce to about ⅓ cup. Spoon the entire mixture
into a bowl and set aside.
4. As the JD reduces, place a large pot of water over high heat. Bring
to a boil, salt generously, and add the macaroni pasta. Stir. Cook until
just al dente, 7 to 8 minutes. Remove from the heat, drain, and set
aside.
5. Place the butter in the same pot. When it’s sizzling and melty, mix
in the flour. Continue to cook, stirring, for 2 minutes, or until the
mixture becomes dark blond and pastelike.
6. Remove the pan from the heat and pour in the warm milk and
smoked paprika, stirring constantly. Place back on the heating
element and keep the mixture moving until it thickens and begins to
bubble, this should only take a few minutes.
7. Once the sauce thickens, add the cheeses, one heaping handful at a
time, until they melt, mixing well after each addition.

8. Place the peas in a glass bowl with 1 tablespoon of water and, if
desired, a dab of butter. Cover and microwave on high for 4 minutes,
stirring after 3 minutes.
9. Pour the peas into the cheese sauce along with the Jack Daniel’s
mixture and cooked pasta. Stir until all the pasta is generously coated.
10. Season to taste with salt and pepper and top with the crispy bacon.
Enjoy!
Tipsy Tip
Definitely make this recipe with fresh garden peas when the spring
season calls for it! Instead of microwaving them, boil them on the
stovetop. Bring a small pot of water to a boil and dump in the fresh
peas. Cook for about 3 minutes, or until tender. Wait to add any salt
until the peas have finished cooking, though, or they’ll get tough.
Drain and mix the cooked peas into the saucy pasta.
7
CLASSIC NY-STYLE MARGARITA CHEESECAKE

This cheesecake is as light as air in your mouth and decadently
creamy. The key is to wipe down the sides of your mixing bowl as
you go, so everything gets incorporated, and then add your eggs one
at a time to get a ton of air up in that cheesy biznass. Add some
tequila and lime to that cake, and you now have one of the greatest
inventions of our time (oh yes, I went there): Classic NY-Style
Margarita Cheesecake.
Serves 6 to 8
CRUST
3.5 ounces graham crackers
¼ cup sugar
1 teaspoon coarse sea salt
4 tablespoons (½ stick) unsalted butter, melted

FILLING
26.5 ounces full-fat cream cheese, softened
3/4 cup sugar
1 cup full-fat sour cream
1 teaspoon pure vanilla extract
Zest and juice of 1 lime
¼ cup tequila
2 tablespoons orange liqueur (Grand Marnier or Triple Sec)
4 large eggs, at room temperature
To garnish: lime wheels
PREPARE THE CRUST
1. Preheat your oven to 375°F.
2. Pulse the graham crackers in your food processor until finely
ground. Add the remaining ingredients and pulse until combined.
Firmly line a 9-inch springform pan with the mixture, going up the
sides as high as you can. Make sure the bottom and sides are even and
carefully but firmly packed. Place in the oven and bake for 12 to 14
minutes, until golden, crisp, and smelling delicious. Remove from the
oven, place the pan on a wire rack, and allow to cool completely.
3. Once the crust has cooled, set your oven to 325°F and roll some
tinfoil around the bottom of the pan and two-thirds of the way up the

sides, to prevent water from leaking into the bottom. Place in a deep
roasting pan large enough for the springform pan to sit flat.
PREPARE THE FILLING
1. Place the cream cheese, sugar, sour cream, vanilla, lime zest and
juice, tequila, and orange liqueur in the bowl of a stand mixer
(alternatively, you may use a large bowl and an electric hand mixer).
Beat at medium-high speed until creamy and light, 3 to 4 minutes.
Make sure to wipe down the sides as you go, so everything gets
creamed together.
2. Beat in the eggs, one at a time, mixing well after each addition.
3. Pour the cream cheese mixture into the cooled crust. Fill the
roasting pan with boiling water so that it comes halfway up the sides
of the springform pan. Carefully place in the oven and bake for 50 to
60 minutes, until the centre of the cake still jiggles but the outer inch
and a half looks set and cooked through.
4. Turn off the oven and open its door to allow the heat to dissipate
slowly. After 45 minutes, pull the cake from the oven and gently lift
the pan from the water bath. Run a knife around the outside of the
cake to prevent it from sticking and cracking the top.
5. Place on a wire rack to cool completely. Cover and refrigerate for 24
hours. If you can, serve garnished with additional lime wheels and a
classic margarita!

Tipsy Tip
It’s easy to want to dive facefirst into a cheesecake the moment it
comes out of the oven, but trust me — planning ahead to give it 24
hours to fully set will greatly enhance the texture and experience of
the cake.
8
GRILLED SALTED DULCE DE LECHE CHOCOLATE KAHLÚA
COFFEE SANDWICHES
It isn’t quite dessert; it isn’t quite a savoury dish. It exists in this
strange dark and twisty place I like to call late-night snacks. If you
can stop yourself from mowing down the dulce de leche or
chocolate-Kahlùa coffee before it gets on the bread, you’re in for a
treat!
Yields 4 Sandwiches

INGREDIENTS
3 tablespoons strongly brewed coffee
2 tablespoons heavy cream
3 tablespoons Kahlúa
1 cup dark chocolate chips
1 medium loaf of sourdough bread, cut into 1/2-inch slices
Butter for spreading
1 tablespoon flaky sea salt
1 batch Dulce de Leche
INSTRUCTIONS
1. Prepare the Dulce de Leche; set aside.
2. Place the coffee, cream, Kahlúa, and chocolate in a double boiler
over medium heat. (If you don’t have a double boiler—I don’t—pour a
couple of inches of water in a pot and fit a heatproof bowl over the top.
Place the chocolate, coffee, and cream in the bowl.) Stir constantly to
avoid burning until the chocolate melts and the coffee and cream are
well incorporated. Remove from the heat and set aside. It will thicken
and become more spreadable as it cools.
3. Place a cast-iron pan over medium-high heat.

4. As it warms, butter one side of each piece of bread, just like making
a grilled cheese sandwich. Place the buttered bread, and butter side
down, in the pan and cook until toasty and browned.
5. Remove from the pan and slather half of the bread slices with as
much caffeinated creamy chocolate as you can stand; do the same with
the Dulce de Leche on the remaining slices. Get messy. I like you
messy.
6. Sprinkle one side with a pinch of flaky sea salt and marry the two
sides. Cut in half. Repeat until all the sandwiches are pieced together.
Dulce de Leche
Yield: 1 cup dulce de leche
INGREDIENT
One 14-ounce can sweeten condensed milk
INSTRUCTIONS
1. Position a rack in the centre of the oven and preheat to 425°F.
2. Place the condensed milk in an 8-inch square baking pan.
3. Cover the pan tightly with tinfoil and place in a large baking or
roasting pan.
4. Pour boiling water halfway up the outsides of the milk pan.

5. Bake until the mixture is thick and caramel brown, about 1 ¼ hour.
Maintain the level of water in the larger pan by adding more water, if
necessary, as the milk bakes.
6. Remove the milk pan from the water bath, uncover the pan, and
place it on a wire rack to cool completely.
Note: Store in an airtight container in the fridge for up to 2 weeks.
Bring to room temperature before using.
Tipsy Tip
You can make the Dulce de Leche and coffee ahead of time, up to 3
days in advance. To really get crazy, garnish with Bourbon-Soaked
Cherries, fresh summer strawberries, or seasonal winter orange
9
CHEESE & RUM MARINATED PINEAPPLE STICKS

Don’t let the simplicity or, ahem, uniqueness of this dish fool you. My
Cheese & Rum Marinated Pineapple Sticks are an unpretentious,
simple, fast, elegant, and cheap appetizer that is a no-fuss
crowd-pleaser. What it lacks in sophistication, it more than makes up
for in flavour.
Serves 4
INGREDIENTS
1 pineapple, ends removed and rough outer skin cut away, fruit cut
into 1-inch slices
½ cup dark or spiced rum
¼ cup light brown sugar
1 tablespoon olive oil
¼ teaspoon coarse sea salt
FLAVOR VARIATIONS
¼ cup finely chopped fresh mint
1 (7-ounce [200-gram]) container bocconcini mozzarella balls,
drained and halved
OR
¼ finely chopped fresh rosemary leaves
10.5 ounces aged Cheddar, cut into 1-inch pieces

INSTRUCTIONS
1. Place all the ingredients, except the cheese, in a shallow baking dish
or large resealable plastic freezer bag. Marinate for 1 to 6 hours.
2. Preheat your grill to medium-high (about 450°F). If it’s chucking
down outside, you can also use an indoor grill.
3. Shake the excess marinade off the pineapple and grill for 4 to 5
minutes per side, until tender and soft grill mark form.
4. Remove from the heat and let cool slightly to handle.
5. Cut each pineapple wheel into eighths (just like a pie) and skewer
right to the end, followed by a wedge of Cheddar or mozzarella ball.
Continue until each skewer is full. Enjoy!
Tipsy Tip
The original rendition of this recipe is simply cubed-aged Cheddar,
drained canned pineapple, and a toothpick. It’s not boozy, but it is
delicious. If you try it, keep it bite-size and make sure the pineapple
sits on top of the cheese on the stick or it’ll fall over. But really, still,
serve it with rum. Maybe a “Moscow” Dark & Stormy.
10
VODKA-SPIKED BUTTERNUT SQUASH “PARCELS” & BLOODY
MARY TOMATO JAM

This dish is adapted from a recipe by chef and author of "The Modern
Vegetarian," Maria Elia. It was the first time I’d ever cooked with
Indian spices. I was so enamoured with what come out of the oven, I
was inspired to create my own boozy version. Bon appètit!
Yield: About 15 “parcels”
INGREDIENTS
One 2-pound butternut squash, peeled, seeded, and diced into ½-inch
cubes
Coarse sea salt and freshly ground black pepper
Extra-virgin olive oil
40 fresh curry leaves, or 10 dried
1 ½ teaspoon black mustard seeds

½ teaspoon dried fenugreek seeds
1 onion, finely chopped
1 ½ inches fresh ginger, peeled and finely grated
1 tablespoon cumin seeds
1 teaspoon red pepper flakes
1 tablespoon ground cinnamon
½ cup vodka
1 ½ cups ricotta, drained
½ cup pine nuts, gently toasted
One 16-ounce package of phyllo pastry sheets, defrosted
8 tablespoons (1 stick) unsalted butter, melted
1 batch Bloody Mary Tomato Jam (See below)
INSTRUCTIONS
1. Preheat your oven to 400°F. Arrange the squash on a large baking
pan with a couple of glugs of the oil and season with salt and black
pepper. Toss well to coat and roast for about 25 minutes, or until soft.
Remove from the oven and set aside.

2. Meanwhile, heat 2 to 3 tablespoons of the oil in a large frying pan
over medium heat. Carefully add the curry leaves, mustard seeds, and
fenugreek seeds and cook until they start to “pop.”
3. Immediately add the onion, cumin seeds, garlic, ginger, red pepper
flakes, and cinnamon and cook until the onion is softened, stirring
occasionally.
4. Deglaze the pan with the vodka, being sure to scrape any stuck-on
bits off the bottom. Simmer for 3 to 4 minutes, until most of the liquid
has cooked off. Transfer to a bowl and let cool slightly.
5. Combine the cooked squash with the onion mixture, along with the
ricotta and pine nuts. Adjust the seasoning to taste.
6. Preheat your oven to 350°F and line two baking sheets with
parchment paper.
7. Lay out the phyllo sheets, keeping those you aren’t working with
covered with a damp tea towel so they don’t dry out. Place one sheet of
phyllo on a dry, flat, clean work surface, brush gently with melted
butter starting from the centre and making your way out toward the
edges, and assertively place another sheet on top. Butter again and
then cut lengthwise into four equal strips. Place a heaping tablespoon
of the butternut mixture on the lower right-hand corner of each strip.
Holding the top right-hand corner of the pastry, fold it over the
mixture to form a triangular shape, having the edges meet. Then flip
the triangle over to encase the mixture and continue this motion,

lining up the edges all the way down the length of the phyllo. Seal the
edges with butter and place them on your prepared baking sheets.
Brush the tops of each parcel with butter. Repeat until your baking
sheets are full.
8. Place in the oven and bake for 25 minutes, or until crisp and golden.
9. When you put the parcels in the oven, start making your Bloody
Mary Tomato Jam. Serve hot.
Tipsy Tip
The subtlety of the vodka in this dish is welcome because of the bolder
flavours of the squash and tomatoes. But if you want to try something
a little bit stronger, sub out the vodka for white rum, tequila, or even
something herbaceous, such as aquavit.
Bloody Mary Tomato Jam
Yield: 1 cup jam
INGREDIENTS
Extra-virgin olive oil
30 fresh curry leaves
1 teaspoon yellow mustard seeds
½ teaspoon cumin seeds

3/4-inch fresh ginger, peeled and finely grated
1 tablespoon tomato paste
1-pint cherry tomatoes halved
½ cup vodka
Juice of 1 lemon
1 teaspoon grated fresh horseradish
4 dashes of Worcestershire sauce
Pinch of sugar
Pinch of salt
INSTRUCTIONS
1. Heat the oil in a medium frying pan over medium heat until hot.
2. Add the curry leaves, mustard seeds, and cumin seeds and sauté
until just beginning to “pop.”
3. Add the garlic, ginger, and tomato paste and continue to cook for 1
minute, stirring constantly.
4. Add the tomatoes, vodka, lemon juice, horseradish, Worcestershire,
sugar, and salt and stir well. Simmer over low heat for 15 to 20
minutes, stirring occasionally, until the tomatoes have softened and
the sauce has thickened.
5. Remove from the heat and allow to cool slightly before serving.

Note: The jam will keep for up to 1 week in the fridge.
Adapted from COOKING WITH COCKTAILS: 100 Spirited Recipes
by Kristy Gardner. Photos by Kristy Gardner Used with permission
of the publisher, Countryman Press. All rights reserved.
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