We’re that kind of guys who are rather indifferent to alcohol. I mean we love to have a glass of wine, but we’re totally fine not having it for a long time as well.
I don’t like any strong drinks. I use whiskey or brandy only in cooking and rum in alcoholic cocktails. As for vodka, I can’t even stand the way it smells and tastes (As the family story says, being 3-year-old or so boy, I by a mistake drank a small glass of vodka and after that in no time felt asleep for a number of hours. I guess that was the time I already figured out that wasn’t the drink of my dreams at all). Once, being an adult, I tried some vodka produced in Finland, with different flavors from strawberry to peppermint, and that was even worse (no offense, Finland! You produce awesome chocolate and ice cream!)
I prefer the light versions – wine, vermouth, or sparkling wine. Oh, I do adore sparkling wine! I could easily drink on my own a whole bottle (I mean 5-6 liter bottle). It’s been said many times that being drunk I’m hilarious. I don’t know. Maybe. I know for sure any alcohol affects me in a weird way.
After the very first glass of wine, I’m merry. After the second glass of wine, I start to be giggling and stupidly smiling (such a contrast to the real life when I usually a grumpy guy). After the next glass of fine, I stop talking but only giggling and stupidly smiling. But I’m not embarrassed about this ridiculous behavior because I feel good that time. After the next glass of wine (if it happens to be), I drastically start wanting to sleep. I really mean that. I’m still smiling and giggling plus vigorously yawning trying to keep my eyes open at least for a few second every minute. If I have enough strength, I’m nodding, to prove I’m still on the same page with the other folks. Importantly, that all depends on the type of alcohol. For instance, if I’m having some sparkling wine, the last stage may or may not start after the second glass.
Are you interested what happens after the fourth glass of wine? Usually, once a bottle is empty, I’m ready to go bed. Funny reaction, isn’t it? But at least I’m a very nice person that time – not starting to argue or so on like some people can do. There’s one drawback though. That’s not that behavior you would anticipate on a romantic occasion:)
You may suggest sipping all my glasses, to slow down appearing all these inevitable stages. I’ve tried. Didn’t work either. It’s just kind of get adjusted to a schedule and after 43 minutes and 16 seconds I’m about to fell asleep, even if I’ve had only one glass of wine so far.
The second kind of alcohol we both love is liquor. For instance, Finland (oh, here we go, Finland!) produces the incredible line of berry (North grown berries) liquors – with lingonberries, cranberries, blueberries, and cloudberry (you may even haven’t heard this name – cloudberry, but as far as I know they’re cultivated in North America as well). So if you’ve got a chance to find some of this flavors – grab them. And then send to me. However, the most favorite flavors are more classic, such as hazelnut, chocolate, caramel and some others.
That’s why we do love Baileys! We can easily sip a bottle for a few weeks. Let’s be honest – my husband usually drinks all the bottle – you already know how do I end up after having a bit of alcohol.
But if I have a chance, I love using some Baileys in cooking. That doesn’t happen that often I would love to. So far, I’ve made some Baileys truffles and soft bars. So I thought why not? Since I’ve been having a kick on marshmallows, I thought about this way. I checked the Internet since I didn’t know how alcohol would interact with gelatin, and I found a recipe. If someone has been so generous to have shared with a recipe, why would I have experimented?
I only a bit adjusted the proportion – increased the amount of the Baileys and decreased the water. Yes, I wanted this dessert turned so Baileys.
The marshmallows turned out to be outstanding – scrumptious, fluffy, with a distinctive Bailey’s flavor. They are now the most sophisticated and delicate marshmallows we’ve had so far. Oh…did I say the say about all my previous marshmallows? That’s life.
The good news is you can grab any Baileys product you love, and make fantastic marshmallows. Hazelnut? Coffee? Mint Chocolate (I’m already trembling)? Or maybe caramel?
Go for it! And top you hot chocolate or coffee. Or even better – submerge a few in a glass of Baileys!
P.S. Don’t get this recipe twisted. I made these marshmallows at the beginning of May, and I haven’t made any since that.
Scrumptious and fluffy marshmallows with the fabulous Baileys flavor. Choose you favorite flavor, make them and then top your hot chocolate or coffee with a few or submerge in a glass of Baileys :)
- 3 tablespoons unflavored gelatin
- 2/3 cup Baileys - flavor of your taste
- 1/3 cup water, divided
- 1 and 1/2 cups of sugar
- 1 cup corn syrup
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 cup mixture of corn starch and powdered sugar or more if needed, for dusting
- cooking spray, for greasing
- Place the Baileys, vanilla extract, and 1 tablespoon of water in a bowl of you stand mixer and sprinkle the gelatin, then mix a bit to dissolve. Set aside.
- In a large saucepan set up the thermometer. Combine the corn syrup, sugar, and the remaining water and bring the mixture to a boil. Continue cooking over medium heat until the thermometer reaches the "soft candy stage" or 238-240 degrees F. Immediately remove from heat.
- Working quickly, beat hot syrup into the gelatin mixture at slow speed.
- As soon as the syrup has incorporated, increase speed to maximum. Beat until the mixture is thick (it should form gentle peaks), fluffy, and glossy, for about 10-20 minutes (Usually for me it's enough about 8-12 minutes, but this time it took around 15-17 minutes probably because of including the alcohol).
- In a meanwhile, coat a baking pan (8x8 inch or larger) with the cooking spray. Generously dust the form with the mixture of the starch and sugar powdered.
- As soon as you have finished whipping the cream, pour it into the prepared pan and smooth the top with a spatula. Dust the top with the additional starch. Let it stand for at least 3-4 hours, until firm to a touch. Remove from the pan and slice into desired size cubes (I used a pizza knife).
Recipe adapted from fridaycakenight.com