 WHISKY GOURMET RECIPES: Here I have collected different whisky recipes from different websites and books. Enjoy... : CHICKEN : PORK/HAM : STEAK/BEEF/GAME : DESSERTS : 
CHICKEN:CHICKEN:Chicken in apple and whisky sauce: 4 servings 4 chicken breasts; skinned 1/2 oz butter 2 eating apples; peeled and sliced 1 lemon; zest only freshly ground black pepper 1 tablespoon fresh tarragon; chopped 1/2 oz plain flour 1/2 cup chicken stock 3/4 cup milk 4-5 tablespoons whisky 3 tablespoons whipping cream Saute the chicken in the butter for 10 minutes. Add the apples, lemon zest, pepper and tarragon. Cook for 15 minutes until the apple softens. Stir in the flour and cook for 1 minute, gradually add the stock and milk, stirring until the sauce thickens, boils and is smooth. Fold in the whisky and cream. Heat through. Serve with leeks, broccoli and brown rice. 
PORK/HAM:PORK/HAM:Bourbon glazed ribs: Sauce 1 tablespoon vegetable oil 2 bunches green onions, chopped 2 cups chopped onion 8 large garlic cloves, chopped 2 cups (packed) golden brown sugar 1 cup ketchup 1 cup tomato paste (about 9 ounces) 1 cup whole grain Dijon mustard 1 cup water 1/2 cup Worcestershire sauce 1/2 cup apple cider vinegar 1/2 cup apple juice 1 large dried ancho chili, stemmed, seeded, cut into small pieces 1 tablespoon ground cumin 1 1/2 cups bourbon Spice rub 2 tablespoons ground cumin 1 tablespoon chili powder 1 tablespoon dry mustard 1 tablespoon coarse salt 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground cinnamon 3 whole racks of baby back pork ribs Make sauce Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.) Make spice rub and ribs Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight. Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface. Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl. Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce. Bourbon spiral sliced ham: /2 cup apple juice 1/3 cup bourbon (premium brand like Maker’s Mark or Knob Creek) 2 cups (packed) dark brown sugar 1 cup pecans, toasted, cooled, finely ground 1/4 cup mild-flavored molasses 3 tablespoons dry mustard 1 spiral sliced bone-in ham Boil apple juice and bourbon in small saucepan until reduced to 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. Preheat oven to 325. Place ham, fat side up, in prepared pan. Roast ham 10 minutes per pound. Remove ham from oven; increase oven temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Using a sharp knife, cut around the bone to loosen slices and serve. Peppered pork: 4 servings 1 lb pork fillet; cut into strips freshly ground black pepper 1 oz butter 1/2lb carrots; peeled, cut into strips 1 large onion; chopped 1/4 lb mushrooms; sliced 3 tablespoons whisky 2/3 cup soured cream fresh parsley; chopped, to garnish Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan, add the pork and carrots, stir-fry for 5 minutes. Add the onions and mushrooms and cook until soft. Stir in the whisky and soured cream and heat through, do not boil. Serve garnished with chopped parsley. 
STEAK/BEEF/GAME:STEAK/BEEF:(cattle/venison/reindeer/game) Beef with whisky and mushroom cream, wilted spinach and crushed tatties: For the beef 3 tbsp black peppercorns, coarsely ground, sieved, dust discarded 4 x 175g/6oz fillet steaks, cut in half 4 tsp Dijon mustard freshly ground sea salt and freshly ground pepper 2 tbsp sunflower oil 50g/2oz butter 200g/7oz fresh cep (porcini) mushrooms, thickly sliced For the tatties 450g/1lb new potatoes, scrubbed, boiled until tender 50g/2oz butter salt and freshly ground white pepper 3 tbsp chopped flatleaf parsley For the spinach 25g/1oz butter 500g/1lb 2oz baby leaf spinach 3 tbsp water salt and freshly ground white pepper For the whisky sauce 50ml/2fl oz whisky 50ml/2fl oz beef stock 50ml/2fl oz double cream Method 1. For the steaks, spread the coarse black pepper pieces over a small plate. Coat all sides of the steaks with the Dijon mustard and then press them into the crushed peppercorns to coat. 2. Heat a large frying pan until very hot and add the sunflower oil. Season the steaks with salt, then add to the pan to cook for 1-2 minutes. Turn once to brown both sides (don't move the steaks around once they are in the pan or the peppercorn crust will fall off - cook to achieve a good crusty coating on each side.) 3. Add the butter and allow it melt and turn nut-brown in colour, but don't let it burn. 4. Add the mushrooms and stir in the butter. As the mushrooms start to absorb the pan juices, turn the steaks again and allow them to cook for 3-4 minutes on each side, or until cooked to your liking. 5. Remove the steaks and place onto a baking tray and leave to rest in a warm place. 6. For the tatties, place the potatoes into a large mixing bowl. Add the butter and gently crush each potato with a fork until it just splits. Season, to taste, with salt and freshly ground white pepper, and add the parsley. Mix until all the butter has been absorbed, but don't over-mash the potatoes. 7. For the spinach, heat a medium frying pan or wok until hot. Add the butter and the spinach and stir-fry for one minute, then add the water. Continue to stir until the spinach has wilted. Remove from the heat, season, to taste, with salt and freshly ground white pepper and set aside until ready to serve. 8. For the whisky sauce, add the whisky to the pan used to cook the steaks, and cook over a very high heat for one minute to boil off the alcohol. (CAUTION: the whisky may catch fire, which is perfectly acceptable, but if this worries you, have a large lid handy to place onto the pan to prevent the flames. And make sure you have your extractor fan turned off.) 9. Add the stock and boil to reduce the liquid volume, until thickened, then add the cream. Boil to reduce the liquid volume again, scraping and stirring to loosen the stuck bits from the bottom of the pan. 10. Pour any juices released by the resting steaks into the sauce and stir well. 11. To serve, place a chefs' ring into the centre of each of four plates. Fill with the crushed potatoes and carefully remove the ring. Place a small pile of spinach onto the potatoes, and arrange two medallions of steak on top of each pile. Spoon the sauce and the mushrooms over the steak, and serve. Collops of Venison: 4 servings 1 oz butter 4 6 oz venison steaks; (or sirloin steaks) 2 small eating apples; cored and sliced 2 tablespoons whisky 1 teaspoon honey 2/3 cup double cream 5 juniper berries; crushed sprigs parsley; to garnish Melt the butter in a large frying pan and cook the steaks. Remove when cooked and keep warm. Fry the apple slices until heated through. Mix together the whisky, honey, cream and juniper berries. add to the pan and heat until warm. Pour the sauce over the steaks and serve garnished with parsley. Single Malt Steak: 2 sirloin steaks (sauce can be used with any cut that is grilled) 1 tablespoons olive oil 1 tablespoon shallots 1/4 cup Scotch whiskey (use a blend or a smooth Speyside or Highland) 1/2 cup beef broth 1/4 cup whipping or heavy cream 1 tablespoon butter Salt/Pepper Sprinkle steaks with sea salt and freshly group pepper. Grill steaks over medium heat until desired doneness. Make Sauce Heat oil in medium sauce pan and add shallots and cook for 1 to 2 minutes. Add whiskey and cook on low heat until the whiskey is almost evaporated. Add both and bring to a boil, and continue to boil until the sauce is reduced, about 4 to 5 minutes. Turn off heat and add cream and butter, stir until melted. Pour sauce over steak and serve. Strips of Beef in Whisky Sauce: 4 servings 1 1/2 lbs sirloin steak; preferably Aberdeen Angus 1 oz butter 1 large onion; chopped 3 tablespoons whisky or whisky liqueur; such as Drambuie 1/4 cup double cream salt and pepper Cut the beef up into thin strips. Melt the butter in a medium frying pan. Add the beef strips and onion and cook for 5-10 minutes, until the beef is brown and cooked to taste. Stir in the liqueur and cream. Heat gently to reduce slightly. Serve at once with vegetables 
DESSERTS:DESSERTS:Chocolate and whisky bread and butter pudding: Ingredients 150ml/¼pt double cream 150ml/¼pt milk 55g/2oz dark chocolate splash whisky 2 free-range eggs 1 free-range egg yolk 55g/2oz caster sugar 4 slices white bread, cut in half Method 1. Preheat the oven to 220C/425F/Gas 7. 2. Place the cream, milk, chocolate and whisky in a pan and heat until the chocolate has melted. Stir gently to combine. 3. Place the eggs, egg yolk and sugar in a bowl and whisk until pale and fluffy. 4. Pouring gradually while whisking, add the hot chocolate milk mixture to the whisked eggs. 5. Transfer the chocolate milk and eggs mixture back to the pan. Heat gently, whisking constantly, until the custard has thickened. 6. Arrange the bread slices in an ovenproof dish and pour the chocolate custard evenly over. Allow to sit for a few minutes to absorb, then place in the oven to bake for 10-12 minutes, or until set. 7. Remove from the oven and serve. Lemon bourbon cake: 1 store bought package of yellow cake mix 1 package instant lemon pudding 4 eggs 1 cup whole milk 3/4 cup Bourbon 1/2 cup vegetable oil 1 tablespoon grated lemon peel 1 cup chopped pecans 2 teaspoons all purpose flour 1/2 cup sugar 1/4 cup (1/2 stick) unsalted butter Preheat oven to 350°F. Butter 10- to 12-cup Bundt pan and dust with flour. Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan. Bake cake 45 to 50 minutes or until knife inserted in center comes out clean. Cool with cake in pan on rack. Make glaze Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out of pan. Peaches in whisky: The national drink of Scotland, whisky, is used in many recipes. 8 ripe peaches 2 lb. very fine sugar 2-1/4 cups water 3 Tbsp. malt whisky 1 cup heavy or whipping cream Peel and cut peaches in half. Dissolve sugar in water and boil. Add peaches and heat gently for 15 minutes. Remove peaches. Add whisky to the syrup and boil for five minutes. Cool and pour over peaches. Chill and serve with whipped cream. Whisky and apple jelly: 6 lb Cooking apples Granulated sugar Water Whisky Wash the apples, cut away any bad bits and quarter them. Place in a large preserving pan and just cover with water. Boil until cluite soft but not pulpy. Put into a jelly bag and allow to drip overnight. Do not try to hur ry the dripping process or the jelly will be cloudy. Measure the juice and allow one pound of sugar to each pint of liquid. Put t:he juice and sugar into the pan and stir over a moderate heat until the sugar dissolves. Bring to the boil, stirring continu ously, skimming off the scum fi~om time to time. To test if the ;jelly will set drop a little on to a cold plate. When setting point is reached, remove from the heat and allow to rest for a few mlnutes. Add about a tablespoonful of whisky to the juice (ciuantity according to taste). Pour immediately into warm jars and seal. Do not use for at least 3 months. |
The Legless Scotsman's Whisky Guide - since 2006