For my debut post on Kosher.com, I wanted to showcase the type of creative thinking I aspire to in the kitchen. I chose Eben Freeman’s White Russian Rice Krispies, in which he separates the elements of a White Russian cocktail (vodka, Kahlúa coffee liqueur, and cream) and mashes them up with breakfast cereal and milk. It’s brilliant in its simplicity. How simple is it? Here’s a Twitter-worthy recipe: Coat Rice Krispies in coffee liqueur and dehydrate; repeat; serve with vodka, cream, and sugar. 87 characters, not bad (check out Maureen Evans’s @cookbook account for a treasure trove of sub-140 character recipes).
For more details and some thoughts on deliciousness, head over to my full post and recipe on Kosher.com.
Although the Rice Krispies part of this dish ends up alcohol free (they’re dehydrated, so the alcohol fully evaporates out), that’s often not the case when cooking with alcohol. Stay tuned to the blog for an upcoming post exploring the popular idea that dishes lose their added alcohol content when cooked.
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