WHAT TO USE VERMOUTH FOR RECIPES
VERMOUTH COCKTAIL RECIPES | BBC GOOD FOOD
Our elegant vermouth cocktails are perfect for a dinner party or an easy evening tipple. Sip a classic martini, negroni or a simple vermouth & soda.
Provided by Good Food team
Number Of Ingredients 1
ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES
Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.
Total Time 1 hours
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
- Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
- Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
- Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
- Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
- Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
- Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.
Nutrition Facts : Calories 507 calories, FatContent 15.3 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 13.6 g protein, CarbohydrateContent 77.7 g carbohydrate, SugarContent 7.6 g sugar, SodiumContent 0.7 g salt, FiberContent 5.3 g fibre
More about "what to use vermouth for recipes"
ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES
Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
- Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
- Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
- Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
- Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
- Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
- Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.
See details
EASY RISOTTO RECIPE | JAMIE OLIVER RECIPES
Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 446 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 446 calories per serving
- Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
- In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
- Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
- Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
- Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
- Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
- Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
See details
ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES
Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
- Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
- Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
- Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
- Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
- Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
- Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.
See details
EASY RISOTTO RECIPE | JAMIE OLIVER RECIPES
Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 446 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 446 calories per serving
- Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
- In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
- Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
- Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
- Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
- Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
- Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
See details
MARTINI COCKTAIL RECIPE - LIQUOR.COM
Nov 12, 2020 · One fact we do know: The drink’s original form, according to early recipes, was sweet. Nineteenth-century cocktail books regularly called for Italian (sweet) vermouth. The Dry Martini took its current form around 1905, when the new order of the day was dry gin, dry vermouth …
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From liquor.com
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15 RECIPES TO USE UP FROZEN CHERRIES | ALLRECIPES
Aug 11, 2021 · In this swanky cocktail, frozen cherries are muddled with bitters before getting combined with rye, vermouth, simple syrup, and a splash of lemon juice. Recipe creator FrackFamily5 says, "I buy a bag of frozen cherries and keep them on hand to use …
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MARTINEZ COCKTAIL RECIPE - LIQUOR.COM
Jan 23, 2021 · Over the years, other Martinez recipes called for dry vermouth instead of sweet, or the addition of curaçao, but Thomas’ recipe most resembles the Martinez served today. Experimenting with gins is a fun way to tweak the …
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30 BEST CLASSIC AND MODERN MARTINI RECIPES
Dec 22, 2021 · The affinity cocktail is one of several classic recipes that use the double vermouth pairing without the "perfect" moniker. In the Manhattan family, it specifically calls for Scotch whisky and orange bitters. Like its dry vermouth …
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A GUIDE TO DRINKING VERMOUTH - BON APPéTIT
Mar 10, 2015 · Vermouth is more potion than drink. The ultimate cocktail builder (see Martinis and Manhattans) was originally used as a medicinal tonic, with spices and botanicals like wormwood—the German ...
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10 BEST SUBSTITUTES FOR VERMOUTH - SUBSTITUTE COOKING
Vermouth contains from 16-18% of alcohol. It is the main ingredient in many cocktails. However, you can also use it in cooking as a substitute for white wines. Vermouth is more flavorful than white wine, so it’s best to use it in sauces and, marinades, for meats …
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STEAMED MUSSELS IN WHITE WINE RECIPE - THE SPRUCE EATS
Sep 22, 2021 · The mussels' natural juices combine with the white wine and butter to make its own sauce, and it really is a heavenly, golden elixir of which you'll want to savor every last drop. To that end, I like to serve the mussels in wide bowls with …
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SAUSAGES WITH BEANS & PEPPERS | NIGELLA'S RECIPES ...
60 millilitres red vermouth (do use stock, if preferred) 2 x 400 gram cans butter beans (drained) - but do see intro; 1 x 290 gram jar of flame roasted peppers (drained and scissored into bite-sized pieces) 1 x 400 gram can cherry tomatoes in …
From nigella.com
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MANHATTAN COCKTAIL RECIPE - LIQUOR.COM
Nov 20, 2021 · The Manhattan’s mix of American whiskey and Italian vermouth, enlivened with a few dashes of aromatic bitters, is timeless and tasty—the very definition of what a cocktail should be. …
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RECIPES - PUNCH
A pre-Prohibition Irish whiskey cocktail with dry vermouth and Bénédictine which drinks like a modified Old-Fashioned. Salt & Ash An unorthodox recipe that stirs together mezcal, tequila, sweet vermouth …
From punchdrink.com
From punchdrink.com
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A GUIDE TO DRINKING VERMOUTH - BON APPéTIT
Mar 10, 2015 · Vermouth is more potion than drink. The ultimate cocktail builder (see Martinis and Manhattans) was originally used as a medicinal tonic, with spices and botanicals like …
From bonappetit.com
From bonappetit.com
See details
10 BEST SUBSTITUTES FOR VERMOUTH - SUBSTITUTE COOKING
Vermouth contains from 16-18% of alcohol. It is the main ingredient in many cocktails. However, you can also use it in cooking as a substitute for white wines. Vermouth is more flavorful than white wine, so it’s best to use …
From substitutecooking.com
From substitutecooking.com
See details
SAUSAGES WITH BEANS & PEPPERS | NIGELLA'S RECIPES ...
60 millilitres red vermouth (do use stock, if preferred) 2 x 400 gram cans butter beans (drained) - but do see intro; 1 x 290 gram jar of flame roasted peppers (drained and scissored into bite-sized …
From nigella.com
From nigella.com
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VODKA MARTINI COCKTAIL RECIPE | ALLRECIPES
Okay for a fair or poor quality vodka. Vermouth take away the gasoline aftertaste. FIRST don't skimp on the quality of vermouth. Even the best vermouth is fairly cheap. The "Perfect Martini" = Chill a Martini glass AND store the vodka in a freezer or refrigerator. Fill a steel shaker with ice then pour in a good dose of QUALITY vermouth.
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From allrecipes.com
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THE 6 BEST SWEET VERMOUTHS IN 2022 - THE SPRUCE EATS
Nov 03, 2021 · Of course, choosing the right vermouth requires a bit of thought. “I think you should begin with asking what you want to use the vermouth for,” says Larrouy. “If you're going to drink it …
From thespruceeats.com
From thespruceeats.com
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BUTTERNUT AND PASTA SOUP | NIGELLA'S RECIPES | NIGELLA LAWS…
If you don't wish to use the dry white vermouth or wine, simply bump up the quantity of stock. For US cup measures, use the toggle at the top of the ingredients list. This is a robust and …
From nigella.com
From nigella.com
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WHAT IS SWEET VERMOUTH AND HOW TO DRINK IT - ON THE SAUCE ...
Jun 16, 2020 · As vermouth is not a spirit, but fortified wine, its shelf-life is not that long. It is recommended to use the bottle within two to three weeks from opening to avoid oxidisation. However, to gain extra time for your vermouth…
From onthesauceagain.com
From onthesauceagain.com
See details
VODKA MARTINI COCKTAIL RECIPE | ALLRECIPES
Okay for a fair or poor quality vodka. Vermouth take away the gasoline aftertaste. FIRST don't skimp on the quality of vermouth. Even the best vermouth is fairly cheap. The "Perfect Martini" = Chill a Martini glass AND store the vodka in a freezer or refrigerator. Fill a steel shaker with ice then pour in a good dose of QUALITY vermouth.
From allrecipes.com
From allrecipes.com
See details
THE 6 BEST SWEET VERMOUTHS IN 2022 - THE SPRUCE EATS
Nov 03, 2021 · Of course, choosing the right vermouth requires a bit of thought. “I think you should begin with asking what you want to use the vermouth for,” says Larrouy. “If you're going to drink it Spanish style—only with some ice and a …
From thespruceeats.com
From thespruceeats.com
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BUTTERNUT AND PASTA SOUP | NIGELLA'S RECIPES | NIGELLA LAWSON
If you don't wish to use the dry white vermouth or wine, simply bump up the quantity of stock. For US cup measures, use the toggle at the top of the ingredients list. This is a robust and bolstering soup - I make it for lunch when it’s cold and I want to …
From nigella.com
From nigella.com
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WHAT IS SWEET VERMOUTH AND HOW TO DRINK IT - ON THE SAUCE ...
Jun 16, 2020 · As vermouth is not a spirit, but fortified wine, its shelf-life is not that long. It is recommended to use the bottle within two to three weeks from opening to avoid oxidisation. However, to gain extra time for your vermouth, I …
From onthesauceagain.com
From onthesauceagain.com
See details
