ANGOSTURA® aromatic bitters is an essential component in every kitchen as it enhances the flavour of just about any dish.
It is not bitter when added to food and for those who are sensitive it can even counteract the acidic components in tart dishes.
In fact, in its native Trinidad and Tobago, ANGOSTURA® aromatic bitters is also added to bread, soups and marinades. So, warm up your winter dinner options with these delicious recipes to try at home.
STEAK MARINADE
By Coopers’ Craft Bourbon ambassador and former executive chef, Michael Ring
Ingredients
- 60ml bourbon
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 1 tablespoon cherry preserve
- 1 tablespoon fresh ginger, minced
- 1 teaspoon cracked black pepper
- 1 tablespoon fresh garlic, minced
- 1 teaspoon tamari
- 1 teaspoon ANGOSTURA® aromatic bitters
Method
- Mix ingredients and soak steak for min. three hours or max overnight. Keep refrigerated. Cook steak as per normal. For dessert, a favourite of ANGOSTURA® aromatic bitters.
Crème Caramel
Ingredients
Caramelized Sugar
- 1/2 cup sugar
- 30ml water
Crème
- 4 large eggs
- 2 cups full cream milk
- 1/2 cup sugar
- 5ml ANGOSTURA® aromatic bitters
- Dash of salt
Method
- Preheat oven to 160˚C. Place 6 ramekins in a 9 x 13 baking pan.
- For caramel, combine sugar and water in a small saucepan, stir as you boil gently over medium heat for about 10 minutes or until sugar starts to turn golden. Remove from heat and divide among ramekins, tilting to coat bottoms of each as you pour. Note that sugar will continue to caramelize after removing pan from heat. Meanwhile boil 1 – 2 litres of water for the 9 x 13 pan.
- For crème, whisk eggs in a medium size bowl. Add remaining ingredients and stir to dissolve sugar. Divide among the ramekins. Pour the hot water into pan halfway up the ramekins. Bake for 40 minutes. Remove from oven and let stand in hot water for 10 minutes. Remove ramekins from water and cool completely. Cover and refrigerate for at least 4 hours. Serve in ramekins or invert onto plates.
SQUASH SOUP
By David Baudek of The Kerryman Bar & Restaurant in Chicago
Ingredients
- 2 tablespoons unsalted butter
- 2 large leeks, thinly sliced, white and pale green parts only
- ±1kg winter squash (butternut or pumpkin)
- ±1L low-sodium chicken stock or broth
- 2 cups water
- 2 tablespoons brown sugar
- 1 teaspoon fine sea salt
- 3/4 teaspoon finely ground black pepper
- 1/3 cup cream
- 2 tablespoons ANGOSTURA® aromatic bitters
Method
- Peel and seed squash, then cut into two-inch chunks. Melt butter in a large, heavy pot over medium heat. Stir in leeks and garlic. Cook, stirring occasionally, until leeks are translucent. Stir in squash, stock, water, bitters, sugar, salt, and pepper. Bring to the boil. Cook soup, uncovered, until squash is tender. Season with salt and pepper to taste. To serve, drizzle with cream and a dash of additional bitters.
For more recipes follow ANGOSTURA® aromatic bitters on our social media platforms, Facebook, and Instagram @AngosturaZA; and for more information about ANGOSTURA® aromatic bitters visit our website https://angosturabitters.com/ .
