Infuse consists of three sections: water, oil, and spirits. It is a full-color book where each recipe has an accompanying photo with the ingredients laid out in a very aesthetically pleasing fashion. I thought it was a really, really pretty book. I think all cookbooks should be loaded with photos. It was really artistic and yet simple. I was quite attracted by the layout. A very inviting, pretty book.
Our culinarily adventurous friends, Alli and J.D., just happened to be visiting at the time and were happy to try strange cocktails with us. We ordered in Thai take-out from our favorite restaurant to build on the Thai motif.
I believe everyone's first reaction was: "That's weird." Or "That is strange." I am not sure that is a great response, really. We all agreed it was nicer when paired with the spicy Thai food. It was sweet and tangy at the same time in a way that seemed to balance the heat of the food. Still, I don't know that I'd make it again. I'm told that sour sodas are "a thing" in Thailand and other parts of Asia, but it was a little lost on our (overly sweetened) American palates, I guess.
|Thai night--with cocktails!|
|Herbed garlic confit oil.|
I made a modified version of their sriracha infused butter for popcorn--subbing in my homemade hot sauce for the sriracha and Earth Balance spread for the butter. It was pretty great, I thought. I mean, I am a huge popcorn fan. I am a huge spicy fan. As such, I found this marriage of salt, honey, and heat to be tremendously good. Very, very yummy and reminiscent of kettle corn, albeit a spicier version. I would note though that if made according to the directions in the book the result would be a pretty darn decadent popcorn treat. I made a half-batch of the infused butter while simultaneously doubling the amount of popcorn called for in the recipe. Don't get me wrong, I bet its absolutely incredible with the butter-to-popcorn ration as high as suggested in the book, but it seemed excessive to me. I didn't think our version was lacking in flavor or buttery-ness for being half as rich. I will put in more hot sauce in the future though as I don't think my hot sauce is as concentrated in heat as the sriracha.
did infuse some liquor last Christmas for Matt's brothers--and they were dang good--and we've made a batch of Adam's homemade Kahlua, but, in general, drinking liquor just not something we really do. We're beer people. That said, a berry vodka is a million times better than a plain one, if you ask me. Apparently the infused spirits is what really got the authors interested in infusions, but for me the oils are where its at.
I don't know that I'll end up trying half of the recipes, but the infused oils are definitely going to become part of my repertoire. That makes the book worthwhile in and of itself. That oil chapter is great.
Full Disclosure: I received a free copy of this book from the Blogging for Books program in exchange for my review.