Here at Endless Simmer headquarters, we’re considering whether or not to rename our blog 100,000 ways to turn booze into food. From popsicles and cakes to jell-o shots and chicken, there’s nothing better than edible alcohol, right?
Now we’ve even got the pros in on it. Chef John Eisenhart of Pazzo Ristorante in Portland, Oregon likes to take leftover wine and turn it into delicious, boozy jam, and he was kind enough to share his recipe for prosecco preserves with ES. Warning: this ain’t your average jelly recipe; it’s more for aspiring Top Chef-testants, so have your CO2 canister at the ready.