16 % alc / vol «Nicely balanced
white vermouth that will mix brilliantly or make a fine aperitif» tastings.com Silver Medal · Craft Spirits Awards American Distilling Institute 2016
White vermouth: I always keep this around for deglazing dishes.
White vermouth (for deglazing the pan) Maldon salt for finishing
Water and broth work, too, but
the white vermouth adds a gentle herbaceous quality and keeps forever.
I detest ouzo so substituted
white vermouth (white wine would also work).
Not exact matches
I used
vermouth instead of the
white wine because I had it on hand, I added some thyme, and I used a combo of butternut, delicata, and some random little squash I got at the farmer's market.
The first time I made the dish I had some
white dry
vermouth on hand from making various Julia Child dishes.
When the mushrooms have browned deeply on both sides, add the
vermouth or
white wine, and turn the heat to low.
If I have more time I like pasta with a sauce of olive oil heated with red pepper flakes + cubed genoa salami, deglazed with
white wine or
vermouth or whatever.
Grilled Mint Chicken 2 large shallots 3/4 cup chopped mint leaves 3/4 cup dry
vermouth 1/4 cup rice vinegar 2 tablespoons olive oil 2 tablespoons
white balsamic vinegar 1 pound boneless skinless chicken thighs
Ingredients 2 tbsp olive oil 3 large leeks (
white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or
vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch)
white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry
white wine or dry
vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
1/4 cup minced shallots 2 teaspoons olive oil 2/3 pound asparagus, thin spears 8 ounces gruyere or swiss cheese, regular or low fat, shredded 5 large eggs 1 cup milk 2 tablespoons dry
vermouth or dry
white wine (omit if you like) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried thyme
I often add 2 tablespoons of dry
vermouth or
white wine.
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry
white wine or
vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried basil) 1/2 cup
vermouth or dry
white wine 14 - ounce diced tomatoes (fire - roasted adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.
I didn't have sun dried to stones, so I used a small amount of good tomato sauce instead, and I also substituted vegetable broth for the chicken broth, Parmesan for the feta cheese, and
white wine for the
Vermouth.
can of organic whole peeled tomatoes, with liquid * 1/4 cup
Vermouth or dry
white wine * 1 slice favorite gluten - free or regular whole grain bread, toasted - optional * 1.5 oz.
Geraldine's bar menu will feature a wide array of handcrafted cocktails, including: Willie's Cup with High West Double Rye, house - made hemp seed milk and sage; Deep in the Heart with Deep Eddy Ruby Red Vodka, Strega Liqueur, lime and cava, and Blasphemous Rumor with Cabeza Tequila, Zucca Amaro, Punt e Mes
Vermouth, blueberry and egg
white.
Ferdinand's Dry Saar
Vermouth: Slate Riesling Ferdinand's
White Saar
Vermouth: Barrel Aged in Mosel Fuder Oak Casks 18 % alc / vol
Alobar's signature cocktails include Vernon Smash (bourbon, blackberries, mint, ginger beer) and The Big Apple (calvados, rye, sweet
vermouth, walnut liqueur), and seasonal specials like Autumn Rum (Smith & Cross rum, allspice dram, egg
white).
Add 1/2 cup
white wine or dry
vermouth, 1/4 cup water, and bay leaf in a pan; cook over medium - high heat.
Add 1 teaspoon
white wine or dry
vermouth, lemon juice, and 1/4 teaspoon each salt and pepper.
In place of
white wine, like to add a splash of dry
vermouth for a nice herbal note and sometimes add cremini or shiitaki mushrooms.
North Americans tend to think of red, sweet Italian - style
vermouth as «the stuff you put in manhattans» and of
white, extra-dry French types, like Noilly Prat ($ 13/1 L), as useful only for waving at martinis.