Absinthe and food
“Blanche absinthes are great with East Coast oysters, complementing their more briny and salty notes, while verte absinthes work nicely with West Coast oysters, highlighting their sweet flavor and creamy texture.”
Oysters and Absinthe: A Love Story
The parfait glacé à l'absinthe, a local speciality. Click through for the Swiss TV show.
Fig ‘salad’, with fresh grapes, sultanas, and a generous amount of sauce based on cream, sugar, spices and absinthe.
A puff pastry “dome” floats atop a creamy, rich, absinthe-spiked sauce dotted with poached Gulf oysters and bacon, served hot.
A duck leg, some transformed leftovers, and kumquat/absinthe marmalade, and you’ve got yourself an exemplary dinner.
Homard a l’Absinthe from the New York Times Cook Book, ©1961 by Craig Claiborne
Spice-dusted Salmon w/ Absinthe-Tarragon Beurre Blanc
girlichef: Spice-dusted Salmon w/ Absinthe-Tarragon Beurre Blanc
Bright, warm absinthe—with a soft, mild licorice flavor—in grass-grazed cream, with airy sweet, hand-piped meringues.
Ice Creams - Jeni’s Splendid Ice Creams
Oyster and Absinthe Dome. This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course. The secret to its refined richness is a splash of the intensely aromatic absinthe.