Hungover a little from all that Spirited Cooking? Some say the best cure for a hangover is to drink lots and lots of water, Gatorade, or any type of fluid. Others prescribe a generous dose of Alka Seltzer and Advil. Some others say nothing beats a hangover like a very strong cup of coffee.
But the best antidote I've heard for over indulgence is...to have some more! So we're rounding up all of your adventures in the kitchen with everything from beer to bourbon, wine to whiskey.
Of course, if we missed you, please excuse us in our happy buzz, leave us a comment with a link, and we'll add you in!
Now off we go to Northern California, where Marc of Mental Masala serves a gorgeous orange sabayon flavored with Cointreau with satsuma mandarin sections and sliced almonds "up" in a maritnin glass. It is ethereal.
FJK of Blog Appetit also serves "up" in a martini glass, but instead of a dessert, it's Martini Chicken, marinated in gin and herbs, shaken, not stirred, of course.
Undaunted by Portland's liquor stores being closed on Sundays, Je Mange La Ville still puts together a peppery vodka chicken using the vanilla vodka that's in the house!
Stephen cooks, and it seems he sure cooks a lot with liquor! He has at least one post a month, it seems, of gorgeous looking foods made with beer or wine, but we'll take his most recent entry into the Paper Chef competition, a Risotto Carrot Tower with Shiraz Jelly.
Fiercely sweet Barbara of Tigers and Strawberries has made a batch of incredibly delicious and decadent Chambord Souffle Brownies that could practically be truffles.
Though she's got penne alla vodka and truffles made with her native Estonian liqueur in the archives, Pille of Nami-Nami cook up something fresh just for slashfood - boozy sauerkraut. Pille suggets serving it with black pudding or a pork roast, but since it's made with beer, I think we mihgt be just as happy to eat it all by itself!