The predominant flavor in gin, as you likely know, comes from juniper berries. Juniper was a staple of cooking long before the Dutch invented gin some 400 years ago, bless their hearts. I've created/adapted well worn uses to make a juniper blend since the berry is a bit strong on its own. It has things like pomegrante and fresh ground allspice, along with half a dozen other ingredients. Use it in place of recipes calling for juniper and you'll add a complexity to the dish - like this one from Bon Appetit. Here are a few more ideas for you:
√ Rub on game, beef, duck, Cornish game hens.
√ Add just a pinch in your frosting recipe for gingerbread cookies or in a rhubarb dessert.
√ Use a teaspoon with a half bottle of wine and some garlic for a lamb marinade.
√ Mix 3 tablespoons with 3 ounces of gin, add some fresh minced rosemary and shallots, use as a meat marinade.
√ Sprinkle on duck before roasting.
Ask nicely and I'll pull out my grinder and send you half a cup of this blend. It is $7, shipped for free.
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