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2 comments

  1. 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

  2. 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)

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