To ‘spike’ something in cooking is to add an alcohol to it. In the case of most items, especially spiked desserts, it generally means that those foods are adults-only. Spiked Desserts, from Fox Chapel Publishing, is a dessert book where every recipe is spiked with something, and the book engages readers to try 75 different luscious treats that use everything from bourbon and stout beer to vodka and sour apple pucker schnapps to flavor the different recipes.
There are two main sections: baked goods (cakes, cupcakes, cookies, pies and quick breads) and frozen treats (popsicles, ices, slushes, granitas, and sorbets). The tips are helpful, such as always making guests aware of the alcoholic ingredients, how to bake with alcohol, and how to use alcohol in frozen desserts. Examples of recipes:Hard Lemonade Layer Cake; Singapore Sling Trifle; Grown-Up S’Mores; and Cosmo-Sicles.
My favorite parts were the many color photographs for recipes, and the serving suggestions that accompany them.
Book Information:
Disclosure: This book was provided by the publisher and any opinions are my own.
