Some include whisky as part of the recipe, while others are just fantastic with a dram or five of the stuff. Either way, all of these sound like they’d induce a party in your mouth.
All aboard the flavor train!
Veal Scallops in Whisky Sauce
- TOTAL TIME: 30 MIN
- SERVINGS: 4
1 large garlic clove, minced
½ teaspoon dried thyme
½ teaspoon dried tarragon, crumbled
½ teaspoon sweet paprika
Kosher salt and freshly ground pepper
1½ pounds thin veal scallops
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
½ pound white mushrooms, thinly sliced
1 scallion, white and tender green parts, finely chopped
¼ cup Scotch whisky
¾ cup chicken stock or canned low-sodium broth
2 tablespoons heavy cream
- In a small bowl, mix the garlic with the thyme, tarragon, paprika, 1 teaspoon of salt and ½ teaspoon of pepper. Rub the mixture all over the veal.
- In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of olive oil in the skillet. Add half of the veal and cook over high heat until lightly browned and nearly cooked through, about 1½ minutes per side. Transfer to a large platter. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of olive oil and veal. Lower the heat if the pan juices start to darken.
- Add the mushrooms and scallion to the skillet and cook over high heat, stirring occasionally, until just softened and beginning to brown, about 3 minutes. Carefully add the whisky and ignite with a long match. Cook until the flames subside. Add the stock and cook until reduced by half, scraping up any browned bits from the bottom of the pan, about 5 minutes. Add the cream and simmer just until slightly thickened, 1 to 2 minutes longer; season with salt and pepper. Add the veal, turning to coat. Transfer to the platter and serve.
Courtesy of Food & Wine Magazine
1 bunch watercress
1 oz extra virgin olive oil
6 oz garlic herb cheese
2 oz olive oil
6 oz sliced Shiitake mushrooms
½ tablespoon sliced garlic
½ cup sliced shallots
½ tablespoon minced ginger
½ teaspoon crushed juniper berries
1 teaspoon dark brown sugar
2 oz Scotch Whisky (mixed into brown sugar)
4 oz chicken stock
1 tablespoon fresh lemon juice
1 teaspoon salt
½ teaspoon black pepper
¼ cup red pepper strips
Dress the watercress with extra virgin olive oil and arrange on a plate. Spread cheese over croustades and arrange around the watercress. Heat 1 oz olive oil on a high heat in a 12″ frying pan. When the oil begins to lightly smoke add all of the mushrooms and cook for 2-3 minutes, add the remaining oil as needed. Saute until the mushrooms start to give off their liquid. Add the garlic, shallots, ginger and juniper, stirring quickly, and cook for two minutes, adjusting the heat if needed. Add the Scotch Whisky and brown sugar mixture and flame. Add the stock, bring to a fast boil and cook for about three minutes until the mixture glazes the mushrooms. Season with salt, pepper and lemon juice to taste. Pour the mushroom mixture over the watercress and garnish with red pepper strips.
Courtesy of the Scotch Whisky Association
- SERVINGS: 6
12 ounces (375 g) shelled prawns
5 fluid ounces (150 ml or generous half cup) double cream
2 tablespoons whisky
1 small onion, finely chopped
2 ounces (60 g or half stick) grated cheese
1 ounce (30 g or quarter stick) butter
Salt and pepper
Chopped parsley to garnish
Butter six ramekin dishes (moulded baking dishes).
Melt the butter in a pan and fry the chopped onions until soft. Then add the prawns and heat through. Then add the whisky and cook for another two minutes. Stir in the cream, heat, but remove before it reaches boiling point. Season to taste and pour into the ramekin (moulded baking) dishes. Sprinkle the grated cheese on top and brown under a hot grill.
Serve immediately, garnished with chopped parsley.
Courtesy of Whisky Wise
1½ lbs sirloin steak
1 oz butter
1 large onion, chopped
3 tablespoons Scotch Whisky
¼ cup double cream
salt and pepper (to taste)
Cut the beef into thin strips. Cook the beef strips and onion in the butter for 5-10 minutes, until the beef is brown and cooked to taste. Stir in the Scotch Whisky and cream. Heat gently to reduce slightly.