What is Whisky? Whisky or whiskey is a spirit made from fermented grains, typically corn, rye, wheat, and barley, and is always aged, predominantly in oak barrels. The story of its discovery provokes heated debates, since both Irish and Scots claim whisky as their invention
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The water was not fit to drink. To make it palatable, we had to add whisky. By diligent effort, I learned to like it. #whisky #whiskey #whiskyquotes #whiskeyquotes #whiskyporn #whiskeyporn
How to make a delicious creamy whisky sauce, perfect for pouring over Steak, Chicken, Vegetables or as a pasta sauce. Traditionally served with Haggis, Neeps and Tatties on Burns Night. This Whisky Cream Sauce recipe is so easy to prepare, we give you a step by step for how to make this sauce with flambé whisky, double cream, wholegrain mustard and stock cube. Can be adjusted to your desired thickness, prepare fresh or in advance and reheat.
This whisky sauce is the perfect dessert sauce to drizzle over everything and anything. Try it over: Honey Cake Pound Cake Irish Apple Cake Chocolate Loaf Cake New York Cheesecake
Jack Daniels vs Johnnie Walker are two whiskey pioneers that deserve being tried. Read here all about these brands and their top bottles!
One of the best ways to explore Scotch is to goto a bar that specializes in it, offering a chanceto try different styles.
Hello there!Hamish here. Let me ask you a wee question – have you ever been at a dinner party or simply with friends, sat around the cheese board, wondering what cheese (if...
This creamy whisky sauce is perfect to serve over haggis, neeps, and tatties, or Balmoral Chicken. You can serve it with whatever else you like to of course! We recommend it with steak and chicken, or even nut roast too.
If you have the determination to find it and the cash to afford it, that is.
Zoveel whisky soorten, zoveel smaken. Dit overzicht is voor échte fijnproevers. Wat is jouw favoriet? Klik voor een vergroting Meer weten over whisky?
This creamy whisky sauce is perfect to serve over haggis, neeps, and tatties, or Balmoral Chicken. You can serve it with whatever else you like to of course! We recommend it with steak and chicken, or even nut roast too.
Maple-Whisky Cake
“I love a Basque cheesecake with its darkly burnished exterior, but I also love a crumb-crusted cheesecake. This is a way to get the best of both worlds, without too much fuss. A subtle spike of whisky in the cheesecake is matched with a boozy orange syrup inspired by the classic whisky cocktail, the Old Fashioned.” – Emma Knowles
Balmoral Chicken is chicken stuffed with haggis and wrapped in bacon. It's a great way to serve haggis, especially for those who might be a little unsure about it! This recipe can be served alongside whatever vegetables you like, but we recommend you also make our whisky sauce to accompany it too.
Why not treat yourself to a whisky-laced dessert? And maybe put on an episode.
Chocolate Cinnamon Whisky Cake, let that sink in just a minute. Oh my goodness! Dark, decadent, delicious, rich and moist, it is an amazing cake. This cake received amazing reviews from all my taste testers! It's definitely a "keeper" recipe in our house. The coffee, black pepper, cloves, and chocolate work well together, then the cinnamon whisky compliments those flavors, elevating it all to a whole new level. This deeply rich and moist chocolate cake makes it an excellent choice to serve to guests, or simply enjoy with your family. RECIPE Ingredients 1 1/2 cups unsalted butter, cut into 1-inch pieces 3/4 cup unsweetened cocoa powder (plus 2 tablespoons for dusting pan) 1 1/2 cups brewed strong coffee 1/2 cup Cinnamon whiskey 1 cup granulated sugar 1 cup light brown sugar 2 cups all-purpose flour 1 1/2 tsp baking soda 3/4 tsp salt 1/4 tsp black pepper 1/8 tsp ground cloves 3 large eggs 2 tsp vanilla extract 1 cup mini dark chocolate chips Powdered sugar for dusting over top (optional) Method Heat oven to 325 degrees. Butter or spray with baking spray a 10-inch springform pan and dust with 2 tablespoons cocoa powder. In a medium saucepan over low heat, warm coffee, Irish whiskey, 1 1/2 cups butter and remaining 3/4 cup cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely. In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into cooled chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips. Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if desired. Also seen on Meal Plan Monday Enjoy, Mary © Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Debbie Major’s take on the traditional Easter simnel cake is wonderfully light, laced with whisky and topped with a pistachio marzipan. Or, for another twist on Easter tradition, try this rich and decadent sour cherry and chocolate simnel cake by John Whaite.
These chewy salted whisky caramels are such a special holiday treat! The best part about these rich confections is that kick of whisky in every bite. Make a double batch and give them away to friends and family as a thoughtful gift made from scratch :).
I use this when I have foreign guests. This is a traditional Scottish Sweet with a adult twist. I get lots of compliments as it just melts in the mouth.
A strong cheese needs an equally strong, Ron Swanson-approved scotch.
This creamy whisky sauce is perfect to serve over haggis, neeps, and tatties, or Balmoral Chicken. You can serve it with whatever else you like to of course! We recommend it with steak and chicken, or even nut roast too.
This vegan whisky cream sauce is the perfect dairy-free accompaniment to elevate the most sacred of Scottish meals – even if it does happen to be 100% plant-based.
More sophisticated and stylish than a retro pineapple upside-down cake, this dessert-bake celebrates the glories of winter citrus
This Whisky Fudge recipe is easy, inexpensive and makes for a brilliant gift around the Christmas period! Give it a try, you won't regret it!
This incredibly easy Japanese Yuzu whiskey sour is perfectly balanced and perfect for your next happy hour! This Japanese cocktail features Japanese whisky, yuzu juice, lemon juice, and an egg white for the tasteful white frothy layer.
My version of chicken Balmoral, a delicious breast of chook stuffed with haggis and then wrapped in bacon before being roasted to perfection and served with a whisky cream and mustard sauce.
S’il y a un fruit qui donne le sourire, c’est bien l’ananas! Et lorsqu’on le combine à de la lime, du gingembre et du whisky, c’est la fête. C’est sans parler de sa couleur, qui rappelle celle du soleil. En collaboration avec Canadian Club, on voyage à même notre mini bar maison avec ce cocktail doux et légèrement acidulé. Une boisson vivifiante qui fait penser aux vacances.
Indulge yourself and friends with this Homemade Whisky (whiskey) Fudge. Made using the traditional method, this fudge recipe is delicious carrying the flavour and aroma of whisky. It’s perfect for offering as a gift to loved ones, or even treating yourself.
My version of chicken Balmoral, a delicious breast of chook stuffed with haggis and then wrapped in bacon before being roasted to perfection and served with a whisky cream and mustard sauce.
What's the difference between bourbon and rye? What about scotch and Irish whiskey? We explain the differences between all the types of whiskey in our article!
Once a month I host cooking classes with themes ranging from Middle Eastern cuisines, Alternative Baking Styles to Healthful Salads and smart ways for Simple Suppers. Discussions around table are lively and diverse, including the latest food trends, must visit restaurants, food allergies, secret kitchen hacks and the ever useful….. nutrient content of a date! Each time without fail we end up at the same place …. Banting. I'm not even going to venture into this minefield, so I'll attempt to diplomatically negotiate my way around the topic. Some would call it fence sitting. I prefer to label it Balance. While I think it's beneficial and necessary to curb over-carbing, total elimination in my kitchen looks like - not possible. Should a recipe fall under the Banting banner, it's usually by chance or default. I do however know of many Banting supporters (specifically in my classes), that've followed Banting principles with much success. Tonight's supper is especially for them and the meat- eaters, who are apparently protein deprived due to my Meat-free Mondays! On the menu is this Fillet of beef whisky stroganoff with crème fraîche and lemon-parsley pesto. Served alongside wilted kale, courgette spirals and toasted pine nuts - luxurious twist on a classic South African favourite. Of course there's nothing stopping you from serving this beef stroganoff with butter-coated tagliatelle or fluffy mashed potatoes, but for today, it's coming to the table carb-less! Unfortunately I don't have an inherited stroganoff recipe as a reference, but I do recall my mum dusting tenderised beef strips in seasoned flour. To be frank, I'm not sure where the tenderised part came in, 'cause that 70's meat was clearly from a rare breed of well-toughened cattle. The good news is that we're using fillet of beef for this stroganoff. Rather pricey I know, but once you've had a taste of this buttery soft beef in my creamy paprika-spiced whiskey sauce, you should be easily swayed. In place of dusting the meat with flour, I've used almond meal which serves a thickening agent and lends a mild, nutty taste to the dish. A dash of whiskey adds great depth of flavour, but you can substitute with dry sherry of brandy if you prefer. I serve it with a dollop of sour cream and a zesty parsley pesto which cuts through the richness of the sauce.
Balmoral Chicken is chicken stuffed with haggis and wrapped in bacon. It's a great way to serve haggis, especially for those who might be a little unsure about it! This recipe can be served alongside whatever vegetables you like, but we recommend you also make our whisky sauce to accompany it too.
