Recipes
Whiskey in Deserts
- Apple Crumble with Whiskey
- Apple Whiskey Cake
- Bread Pudding with Irish Whiskey Sauce
- Bourbon ABC (Apple, Blackberry & Cherry) Crumble
- Bourbon Orange Cake
- Bourbon Baked Apples
- Bourbon Balls
- Bourbon Cherry Pie
- Bourbon Pumpkin Pie
- Cherry Bourbon Hand Pies
- Irish Whiskey Brownies
- Peach Whiskey Crumble
Whiskey in Marinades and Sauces
- Adam Perry Lang on Whiskey BBQ
- Bourbon Barbecue Sauce
- Bourbon Beef Gravy Recipe
- Bourbon Country Ham Sauce
- Bourbon Marinade for Pork
- Homemade Whisky Mustard
- Maple & Bourbon Barbecue Sauce
- Scotch in Barbecue Sauce
- Scotch and Mushroom Cream Sauce for Steak and Chicken
- Soy Sauce and Whiskey Marinade
- Whiskey Beef Sauce
- Whiskey Marinade for Grilled Duck
Whiskey Main Dishes
- Bourbon-brined Pork Chops
- Bourbon Pork Tamales
- Bourbon Sloppy Joes
- Maple and Bourbon Glazed Salmon Filets
- Peach And Whiskey Barbecue Chicken
- Q&A With Kevin Ashworth, 610 Magnolia
- Roast Duck Rubbed With Bourbon-Smoked Paprika
- Whiskey-Glazed Pork Chops
Whiskey Pairings
- Pairing Tea and Whiskey
- Put These Whiskeys On The Table For Thanksgiving
- Thanksgiving Whiskey Pairings
- Whisky With Indian Cuisine Food Pairings
Whiskey Side Dishes and Appetizers
- Bacon and Bourbon Macaroni and Cheese
- Bourbon Barbecue Meatballs
- Bourbon and Bacon Baked Beans
- Bourbon Glazed Carrots
- Mashed Sweet Potatoes with Bourbon
- Whisky-Cured Salmon
Whiskey in Soups, Stews and Chili
- Beef Goulash With Bourbon Barrel Smoked Paprika
- Bourbon Chicken and Shrimp Gumbo
- Bourbon Jerky Stew
- Bourbon Pork Chili
- Red Pork Curry with Malt Whiskey
- Stout And Whisky Beef Stew
If you want a whisky recipe I STRONGLY suggest making the ancient recipe (around 6 maybe 700 years old) known as Atholl Brose. It is truly exquisite.
Personally I use the recipe my grandfather taught me and can be found on the net as well (http://www.scottishrecipes.co.uk/athollbroserecipe.htm) that uses 6 egg whites 400ml of heavy or double cream, 450ml of honey (I use Australian Leatherwood) and you soak the whisky in oats for 24 hours sift the oats out of the whisky and blend it all together. You have to shake the bottle to stir up the stuff that has settled every day for a week. If you like Baileys Irish Cream this stuff will take your BIC down the alley and smack it, take its wallet and walk out smiling. From then on it will make BIC look like a limp-wristed choir boy.
Another recipe is called Cranachan check it out
Here’s a great, very Scottish recipe. The smokier the whiskey, the better the results.
Salmon with Whiskey and Cream
From Salmon by Jane Bamforth, Hermes House Press, London
4 six ounce salmon fillets
1 tsp chopped fresh thyme
¼ cup butter
5 Tbsp (scotch) whiskey
2/3 cup heavy cream
Juice of ½ lemon
Salt and pepper to taste
Dill sprigs as a garnish
Season salmon with salt, pepper and thyme. Melt half the butter in a skillet just large enough to hold two fillets. When butter is foaming fry two fillets 2-3 minutes per side. Add 2 Tbsp whiskey and ignite. When the flames have died down transfer the fillets to a platter and keep them warm. Heat the remaining butter and repeat the process with the second pair of fillets.
Add the cream to the skillet, bring to a boil and scrape in the juices and bits remaining from the salmon. Stir constantly until the cream thickens somewhat. Add the last of the whiskey and the lemon juice.
To serve, pour the cream sauce over the salmon and garnish with dill sprigs. (Flat leaf parsley works as well)