The Silk Road Spice Merchant

We’ve been waiting for an opportunity to try cooking with bitters, and suddenly, Easter dinner presented itself. Bitters are typically used in cocktails, but there are plenty of food applications too. Salad dressings, marinades, sauces and baking are all good vehicles for the super-intensity of good bitters. Brad Thomas Parsons’ excellent book Bitters: A Spirited History of a Classic Cure-All includes a whole section on cooking with bitters. We picked two things out of it to make for Easter dinner: the Bourbon Bitters Holiday Ham Glaze and the Bitters-Sweet Chocolate Malted Pudding.

The ham glaze is a simple case of combining Angostura Bitters with brown sugar, molasses, vinegar, apple cider and orange juice on the stove. We used a picnic ham from Regina’s Fine Meats here in Calgary. The result was wonderful. Angostura Bitters has been around a long time for a reason – the flavour is spicy, complex and intense. Combined with…

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