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  • Writer's pictureLynn

A Peek into Edelbrand’s Kitchen

Even during the busiest weeks, one of the most relaxing things I can do for myself is to spend time in our kitchen. And the most enjoyable times, by far, are when Martin or our ‘kids’ (30-somethings in reality) join in. We don’t have a big kitchen. Think 1960’s: too few cabinets, not enough surfaces, hideous wallpaper, and one of the most inefficient layouts you can imagine. Whoever designed our kitchen clearly did not understand the kitchen work triangle concept. Add a dog smack in the middle of the floor and it’s downright tiny. But we make it work, pulling out drawers to place cutting boards and cookie sheets on, hiding the recipe stash behind the coffee maker, and storing bananas on top of the toaster.

After years of meticulously following recipes to the letter, we’ve each cooked enough where we now experiment with confidence and offer ourselves as guinea pigs to try each other’s creations. Yes, there have been a few duds, but for the most part, what lands on the table is quite good.

So you can imagine with Edelbrand spirits within easy reach, we’re game for exploring what’s possible when a bottle comes into the kitchen. Fruit brandies have long been partnered with desserts – a perfect ‘bow’ to tie at the end of an excellent meal and evening.

Experience Gained

Let’s start with a few lessons learned:

Less is more. European fruit brandies are made from just three ingredients: fresh fruit at its peak of flavor, yeast, and water. When using these nuanced spirits in recipes, focus on what the spirit is known for – aroma and flavor. If you give it room to show off, it will.

Reduce added sugar. There are known health risks associated with sugar – more than enough reason to reduce the quantities called for in most recipes. When using fruit brandies, the palette is much more discerning of the fruit’s subtle notes if it is not coated with sugar.

Fresh fruit and fresh herbs are perfect for pairing. Here’s an invitation to experiment! The aromas of our spirits, combined with fresh herbs, will sharpen your senses and add a layer or two of flavor to your creations.

Imagining the Possibilities

If you’re new to the kitchen, start with recipes as written so you build confidence. And as your knowledge increases, push yourself to be bold with your personal favorite Edelbrand vinars and herbs. Two books that I love referencing for guidance and ideas are The Flavor Bible by Karen Page and Andrew Dornenburg and Spice: Flavors of the Eastern Mediterranean by Ana Sortun, recognized over and over as one of the country’s “most creative fusion practitioners.” And I promise you, the more you experiment, the more you will find yourself imagining how different combinations of flavors and aromas can work together. That’s when it really gets fun.

Sharing Family-Favorite Recipes

Sorbet with Edelbrand Vinars

Get our recipe here.

This recipe isn’t just for those hot summer months. Our family makes sorbet anytime we’ve got extra fruit. It is the perfect light dessert after a big meal. Serving tip: set the container out for 5-10 minutes to warm up a bit…you’ll find it not only easier to scoop out but a smoother, more enjoyable consistency to eat. Experiment with different herb pairings by adding into the sorbet or served on the side.

Swiss Cinnamon Pear (or Plum) Tart

Try our recipe, here.

This rustic tart is a family favorite and a stunner on the table. You don’t have to peel the fruit; you can layout your own design; and the pastry can be store-bought or homemade. And don’t feel like you have to choose between pear and plum – use both for a colorful and flavorful option!


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