{"id":9928,"date":"2021-06-17T23:42:05","date_gmt":"2021-06-17T21:42:05","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=9928"},"modified":"2021-07-08T22:18:13","modified_gmt":"2021-07-08T20:18:13","slug":"delicious-winter-warmers-with-angostura-aromatic-bitters","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/delicious-winter-warmers-with-angostura-aromatic-bitters\/","title":{"rendered":"Delicious Winter Warmers with Angostura Aromatic Bitters"},"content":{"rendered":"<p><strong>ANGOSTURA\u00ae aromatic bitters is an essential component in every kitchen as it enhances the flavour of just about any dish.<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: center;\">It is not bitter when added to food and for those who are sensitive it can even counteract the acidic components in tart dishes.<\/p>\n<\/blockquote>\n<p>In fact, in its native Trinidad and Tobago, ANGOSTURA\u00ae 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.<\/p>\n<h3><span style=\"text-decoration: underline;\"><strong>STEAK MARINADE<\/strong><\/span><\/h3>\n<p>By Coopers\u2019 Craft Bourbon ambassador and former executive chef, Michael Ring<\/p>\n<h4>Ingredients<\/h4>\n<ul>\n<li>60ml bourbon<\/li>\n<li>1\/4 cup \u200bbrown sugar<\/li>\n<li>1\/4 cup \u200borange juice<\/li>\n<li>1 tablespoon cherry preserve<\/li>\n<li>1 tablespoon fresh ginger, minced\u200b\u200b<\/li>\n<li>1 teaspoon cracked black pepper\u200b<\/li>\n<li>1 tablespoon fresh garlic, minced<\/li>\n<li>1 teaspoon\u200b tamari<\/li>\n<li>1 teaspoon ANGOSTURA\u00ae aromatic bitters<\/li>\n<\/ul>\n<h4>Method<\/h4>\n<ol>\n<li>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\u00ae aromatic bitters.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-91275\" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2021\/06\/Angostura-Steak-Marinade.jpeg\" alt=\"\" width=\"1125\" height=\"1500\" \/><\/p>\n<h3><span style=\"text-decoration: underline;\"><strong>Cr\u00e8me Caramel<\/strong><\/span><\/h3>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong><em>Caramelized Sugar<\/em><\/strong><\/p>\n<ul>\n<li>1\/2 cup\u00a0sugar<\/li>\n<li>30ml\u00a0water<\/li>\n<\/ul>\n<p><strong>Cr\u00e8me<\/strong><\/p>\n<ul>\n<li>4\u00a0large eggs<\/li>\n<li>2 cups\u00a0full cream milk<\/li>\n<li>1\/2\u00a0cup sugar<\/li>\n<li>5ml\u00a0ANGOSTURA\u00ae aromatic bitters<\/li>\n<li>Dash of salt<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li>Preheat oven to 160\u02daC. Place 6 ramekins in a 9 x 13 baking pan.<\/li>\n<li>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 \u2013 2 litres of water for the 9 x 13 pan.<\/li>\n<li>For cr\u00e8me, 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.<\/li>\n<\/ol>\n<h3><span style=\"text-decoration: underline;\"><strong>SQUASH SOUP<\/strong><\/span><\/h3>\n<p><em>By David Baudek of\u00a0<a href=\"http:\/\/www.thekerrymanchicago.com\/\">The Kerryman Bar &amp; Restaurant<\/a>\u00a0in Chicago<\/em><\/p>\n<h4>Ingredients<\/h4>\n<ul>\n<li>2 tablespoons unsalted butter<\/li>\n<li>2 large leeks, thinly sliced, white and pale green parts only<\/li>\n<li>\u00b11kg winter squash (butternut or pumpkin)<\/li>\n<li>\u00b11L low-sodium chicken stock or broth<\/li>\n<li>2 cups water<\/li>\n<li>2 tablespoons brown sugar<\/li>\n<li>1 teaspoon fine sea salt<\/li>\n<li>3\/4 teaspoon finely ground black pepper<\/li>\n<li>1\/3 cup cream<\/li>\n<li>2 tablespoons ANGOSTURA\u00ae aromatic bitters<\/li>\n<\/ul>\n<h4>Method<\/h4>\n<ol>\n<li>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.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-91276\" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2021\/06\/Angostura-Squash-Soup.jpg\" alt=\"\" width=\"500\" height=\"375\" \/><\/p>\n<p><strong>For more recipes follow ANGOSTURA\u00ae aromatic bitters on our social media platforms, Facebook, and Instagram @AngosturaZA; and for more information about ANGOSTURA\u00ae aromatic bitters visit our website <a href=\"https:\/\/angosturabitters.com\/\">https:\/\/angosturabitters.com\/<\/a> .<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>ANGOSTURA\u00ae 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\u00ae aromatic bitters&#8230;<\/p>\n","protected":false},"author":1,"featured_media":9929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-9928","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/9928","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=9928"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/9928\/revisions"}],"predecessor-version":[{"id":9930,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/9928\/revisions\/9930"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/9929"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=9928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=9928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=9928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}