You know we love to bring you great gin-soaked recipes and food pairings. So, to celebrate Easter, we have taken a few traditional treats and paired them with our favourite spirit!
We’ve researched and tested 5 Easter Favourites, (it’s such a tough job being us) to find the right companions for your Easter feasts.
What could be better than starting the day with a hot cross bun and chocolate jenever?! Toasty warm a slathered in butter is the way to go for us (gluten and dairy-free options are available in supermarkets)! If you want to get all traditional about it, back in the day people used to believe that if you keep hold of a hot cross bun baked on good Friday and hung it up in your kitchen, your home will be protected from evil spirits for a whole year. Plus all breads baked will turn out beautifully and the bun also had medicinal powers if someone falls ill!
Tha main botanical in gin and jenever, juniper is also traditionally used in Celtic rituals to protect the household and its inhabitants. So a hot cross bun washed down with gin MUST be one of the healthiest and safest combinations around!
Full of rich, creamy chocolate and dry juniper Braeckman Chocolate Jenever is the perfect companion to your hot cross bun over the Easter Weekend.
STARTER: GIN-CURED SALMON
Give this a try along with your prawn cocktails or melon starters - one taste and you’ll never go back! For the (many) of you that have never cured salmon it’s really easy and requires no cooking - the cheats way to cook! This is the seriously tasty traditional way to prepare salmon. You end up with a gorgeous piece of fish, similar to smoked salmon, in that you can eat it raw, but the smokiness is replaced with a fresh citrus zing and peppery burst.
1 side of salmon, 1kg in weight, skinned and trimmed
150ml of gin - we recommend Premium Harrogate Gin for a burst of citrus
50g of sugar
50g of table salt, fine
25g of lemon zest, (if possible micro planed)
1 pinch of white peppercorns, crushed
Mix the gin, sugar, salt, peppercorns and lemon zest and brush generously onto both sides of the fish until it is covered. Then pop the fish in a tupperware box (airtight) with the lid on and leave for 45 minutes. Take the salmon out of the tupperware, wipe off the curing mixture and serve with salad leaves - it’s really that easy!
MAIN: ROAST LAMB with Daffy’s Gin
Lamb has long been the traditional choice for Easter dinner across Europe. Representing sacrifice and new birth, we tend to like it in Britain with new potatoes and, of course, mint sauce.
Roast Lamb and mint go together like peas in a pod, so it completely makes sense to pair it with a gin and tonic using Daffy's Gin, garnished with mint and lime. Distilled using Lebanese mint and balanced with eight other carefully chosen botanicals, it is the perfect accompaniment. The mint shines throughout, working beautifully with the pine of the juniper to create an elegant companion to your delicious leg of lamb.
DESSERT: CHOCOLATE NESTS with Zymurgorium Quince and Jamaican Ginger Gin Liqueur
After all that food you probably don’t need a massive pudding but we bet you’ve got space to squeeze in a few chocolate nests?! Pair with the glorious Zymurgorium Quince and Jamaican Ginger Gin Liqueur, a fabulous liqueur for dessert. In fact, if you make your own you could add a little to your recipe…!
100ml Zymurgorium Quince and Jamaican Ginger Gin Liqueur
2 x 100g bags mini chocolate eggs
60g unsalted butter, cut into small pieces
2 table spoons golden syrup
1 x 100g bar milk or dark chocolate, broken into pieces
85g Shredded wheat, 85g Rice Krispies or 80g Cornflakes - whichever you prefer. We think shredded wheat makes the most realistic looking nests!
Melt the chocolate over a bain marie (in a bowl over a saucepan of simmering water) or in small bursts in the microwave.
Add the butter and stir until it melts. Then add the syrup and gin and stir again. Now you’re ready for the rice krispies/cornflakes. Pop them into the chocolate mix and gently stir. That’s it!
Just spoon your mixture into 12 bun cases, press the back of a teaspoon in the centre to create a nest shape and put a few mini eggs on top of each.
Leave to cool in the fridge for 2 hours or until set.
With Edinburgh Gin Plum & Vanilla Liqueur
As with Christmas trees and gifts, the tradition of giving sweets and chocolate Easter Eggs sprang up under Queen Victoria back in the 19th Century. The traditional symbolism is that eggs at Easter represent life in its various stages of development (or the mystery and magic of creation). This can also be the topic of conversation after having that one too many… To help your deep and meaningful chat on it’s way, pair all that delicious chocolate with Edinburgh Gin Plum & Vanilla Liqueur. The rich fruit and creamy vanilla work beautifully with Easter chocolate.
Pick up your perfect Easter gins from our online gin shop and have a wonderful weekend!
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