Bitters and Baking

[JoNorvelleWalker]

I made a Dutch baby pancake today and on a whim I added a couple dashes of Angostura. The effect was subtle but I think improved the dish, which can be cloyingly sweet with maple syrup.

Anyone else tried bitters in their bakegoods? Any thoughts?

[heidih]

My "secret ingredient" in standard chocolate chip cookies is Angostura. I like it also in baked goods with warm spices - things like a pumpkin loaf or gingerbread. For me it is the fish sauce of the sweet world.

[emmalish]

I haven't actually tried this myself, but have heard about it from a few other people who like to use them instead of vanilla extract. Not just angostura bitters, but other flavours as well.

[Tri2Cook]

I haven't played with bitters for baking. I have made an orange bitters ice cream that I was happy with so maybe I need to give the baking with bitters thing a try.

[JoNorvelleWalker]

My "secret ingredient" in standard chocolate chip cookies is Angostura. I like it also in baked goods with warm spices - things like a pumpkin loaf or gingerbread. For me it is the fish sauce of the sweet world.

How much Angostura do you use in proportion to the other ingredients?

[heidih]

My "secret ingredient" in standard chocolate chip cookies is Angostura. I like it also in baked goods with warm spices - things like a pumpkin loaf or gingerbread. For me it is the fish sauce of the sweet world.

How much Angostura do you use in proportion to the other ingredients?

Just a couple dashes. Not by the teaspoon like the vanilla or other extract.

[JoNorvelleWalker]

Ah, good, thanks. Then I was in the right ball park with mine. Angostura has a really nice flavor.

[pastrygirl]

I tried a little angostura in strawberry sorbet and it was lovely (I didn't follow this recipe, but here is where I got the idea) http://www.chefsteps.com/activities/strawberry-angostura-sorbet

I bet bitters would be a nice addition to pates de fruits and other confections.

[Kerry Beal]

I've used distinctive cocktails as the basis for a few different pates de fruit - added bitters in the liquid addition at the end of cooking.

[pastrygirl]

I made angostura bitters caramels today which were delicious, but not very bitter or herbal. I used 1 ounce bitters for 10 oz sugar, 8 oz cream, 3 oz glucose, 2 oz butter, 1 tsp salt. Needs more, or something to bring out the bitter. Grapefruit zest?

[Lisa Shock]

I made some Tahitian vanilla ice cream last night (the basic LCB custard style formula) and added two drops of Angostura to the last cup. I liked it, I have not given any to my tasting panel. It added a subtle herbal quality that elevated the ice cream, definitely more complex and interesting.

[SLB]

I've used them in dashes (like say 3-5) for pies.  I agree that it adds some positive oomph to the flavors.  Substituting it for vanilla seems like it would be too much, but I'd be willing to try it.  

 

Here's a "Splendid Table" segment on it that I happened to hear not too long ago:  

http://www.splendidtable.org/story/use-bitters-to-add-flavor-complexity-to-food-not-just-cocktails

Edited March 12, 2016 by SLB (log)

[JohnT]

When in Grenada in December I purchased a bottle of Angostura Orange Bitters, something I was unaware existed. Like an idiot, I forgot to pack it when flying back home! I am sure it would make an incredible addition to certain baked items.

[Kerry Beal]

9 minutes ago, JohnT said:

When in Grenada in December I purchased a bottle of Angostura Orange Bitters, something I was unaware existed. Like an idiot, I forgot to pack it when flying back home! I am sure it would make an incredible addition to certain baked items.

One of my favourites!