POSTED Tuesday, March 06, 2012
How to Spike Your Food
Executive Chef Brendan McHale's secret ingredient comes not from the kitchen, but the bar. He loves to add Carpano Antica vermouth to vanilla ice cream; it offers a rich, chocolate-bitter note. Angostura bitters work wonders with chocolate desserts--they're great in a semifreddo. On the savory side, try using sweet vermouth instead of white wine in this mushroom crostini recipe.