Category: Cooking with Booze

How You Like Dem Apples?

Saturday, February 27th, 2010

I made my first apple pie this afternoon:

AHAHAHAHA  Yeah right…like I could ever do that, let alone on my first attempt.  Here’s mine:

I used a simple recipe:  Granny Smiths, flour, salt, sugar, cinnamon, nutmeg and ready made pie crusts.   It turned out surprisingly well thanks to my extra special ingredient: booze.  Calvados to be exact.

Paula Deen’s schtick is extolling buttery goodness.   I agree.  Butter does make it better, but booze makes it best.

Wouldn’t that make a fabulous Food Network show?  I could beer batter, rum flambe and vodka infuse all sorts of things.  And when Bobby Flay comes to throw down, I’d cook him under the table.

Just think of all the advertising dollars a show like that would attract.  Alcohol producers would pour in product placement bucks.   Then the wine stain remover companies would sweep in, followed closely behind by pain reliever makers.  (Ya know, for when the booze just doesn’t quite make it into the mixing bowl)

I realize there are recovery advocates and religious sects who may protest, but they’ll get over it.

Besides, the alcohol cooks out unless you do it right.