Well, the reason for this is a little experiment I conducted yesterday. I was curious if it was possible to marry Islay Single Malt Whisky, chocolate and shortbread. Obviously you can eat and drink each of the three ingredients at the same time, but I was thinking of it all in one. So I set out to bake the combined shortbread. Here is my improvised recipe:
The ingredients, you need:
- 200g/8oz plain flour
- 100g/4oz cornflour
- 200g/8oz butter
- 100g/4oz icing sugar
- 100g/4oz plain chocolate chips
- A few generous measures of Islay Single Malt, I used Laphroaig Quarter Cask because of its strong flavour
Here’s how you do it, excluding the ‘chilling time’ you’ll probably need about 45min:
Pulse the butter until creamy, add the icing sugar together with the first generous measure of Islay Single Malt. Mix gently until the sugar and the butter have bonded nicely. Add plain flour soon followed by more whisky. Add the cornflour and make sure everything is mixed well. Finally add the chocolate chips and knead the dough until everything is well distributed. Because of the liquid it will get a bit sticky and gooey, but it’s still managable. Form the dough into two cyclinder shaped rolls and chill. I put mine into the freezer for about an hour followed by another hour in the fridge. On a chopping board cut into a thin slices and put on baking trays. I used non-sticking baking paper to make it easier to handle. Then bake at 170°C/325°F/Gas 3 for approximately 10-15 min until an even golden brown.
Italy meets Scotland! A main dish for 2 people. We will need to have the next ingredients:
- 150 gram pasta
– 70 gram smoked salmon
– 3dl cream
– 2 cloves of garlic
– 15 gr butter
– 1 small chopped onion
– salt and pepper
– Parmesan cheese
– malt whisky
Heat the garlic with the cream until they are soft. Remove the garlic, and put the cream on a low fire. Fruit the onions and add the cream. Let the cream thicken in and add a bit salt and pepper. Finally add a bit malt whisky, preferably a smoky one to match the salmon.
Meanwhile, cook the pasta with a bit of salt. When the pasta is done add the sliced salmon to the sauce, and put the sauce over the pasta. Sprinkle the Parmesan cheese over the pasta, bon appetite!
special thanks to : http://www.peatfreak.com
This is a very interesting recipe from a very organized and “tastefull” Web Site, with rich content.
The only thing about this Web Site is that it is only in Greek Language…
So, follow this link : http://www.sintagespareas.gr/sintages/keik-sokolata-me-ouiski-kai-lemoni.html
This is a recipe which some may refer to as Whisky Tablet (similar to fudge but more brittle).
1 Kilo white sugar
300 grammes butter
1 tin Nestles sweet condensed milk
1 tea cup of whisky
2 pints of freshly made, hot, milkless tea
Melt butter in a large saucepan, then add the tea. Add all sugar stir continuously until all the sugar has melted. Stir in the milk and whisky and stir continuously until the correct consistency is reached (about 10 to 15 min.)
To get the correct consistency have a cup of cold water handy and add a teaspoon of the mixture to it from time to time until it sets firm in the water.
Pour the fudge into a large buttered tray and when partly set cut into bite sized squares.
Scottish Recipes – Whisky Punch
This is a recipe which clearly contains alcohol namely scotch whisky. The Punch can be made either hot or cold.Ingredients for Hot Punch:
1 bottle of whisky (Blended is better-don’t waste good malt!!)
1 pound of lump/cube sugar
2 pints of freshly made, hot, milkless tea
One thinly sliced lemon
Method for Hot Punch Heat but do not boil the whisky (Dangerous and stupid). Pour the hot tea over the sugar and lemon and stir with a silver spoon until all the sugar has dissolved. Add the warm (but not boiling) whisky. Flame and serve.
Ingredients for Cold Punch:
2 pints boiling water
Half a pound of lump/cube sugar
1 bottle of whisky (again use blended)
A few leaves of mint
Method for Cold Punch:
Use a sharp knife to remove the yellow rind (not the white pith) from the lemons before squeezing out the juice. Place the peel, juice, mint and sugar in a large jug and add the boiling water. Stir until the sugar has dissolved. When it is cold, remove the lemon peel and mint and add the whisky. Chill before use. Add some thinly sliced soft fruit before serving from a punch bowl.
- 2 tablespoons olive oil
- 4 shallots, minced
- 2 cloves garlic, minced
- 1 (32 fluid ounce) container chicken broth
- 1 cup milk
- 3 1/2 tablespoons all-purpose flour
- 1/4 teaspoon ground cayenne pepper
- salt and pepper to taste
- 1 1/2 pounds cooked crabmeat, flaked
- 1/3 cup whiskey
- Heat the olive oil in a large pot over medium heat, and saute the shallots and garlic until tender. Pour in the chicken broth, and bring to a boil. In a small bowl, mix the milk and flour. Stir the mixture into the pot, and continue cooking until soup is slightly thickened.
- Season the soup with cayenne pepper, salt, and pepper. Mix in the crab and whiskey, and cook until heated through.
The “Auld Reekie” does not refer to the soup being “smokey” but to the origins of the recipe in Edinburgh which used to be called Auld Reekie in the days of coal fires. Cock-a-Leekie soup makes a regular appearance in Scottish kitchens but this variation has a special ingredient – Scotch whisky! It will, as the say, “stick to your ribs”.
3lb boiling chicken (giblets removed)
3 slices of streaky bacon
1lb shin of beef
2 lb leeks
1 large onion
5 fluid ounces Scotch whisky
4 pints water
1 level tablespoon dried tarragon
Salt and pepper
8 pre-soaked prunes (optional but traditional!)
Mix the whisky, tarragon and sugar in the water. Chop up the bacon and place the chicken, bacon and beef in a large bowl and pour over the whisky marinade. Leave to soak overnight. Place the chicken etc in a large soup pot. Chop up the leeks (reserve one) and onion and add to the pot. Salt and pepper to taste. Bring to the boil, cover and simmer for two hors, removing any scum as required. Remove the chicken from the pot, remove skin and bones. Chop the meat into small pieces and return to the pot. Cut up the shin of beef, if required. Add the prunes and the last chopped leek and simmer for 10 to 15 minutes. It will serve up to eight people.
- 2 (2 pound) slabs baby back pork ribs
- coarsely ground black pepper
- 1 tablespoon ground red chile pepper
- 2 1/4 tablespoons vegetable oil
- 1/2 cup minced onion
- 1 1/2 cups water
- 1/2 cup tomato paste
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 2 1/2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 1/4 teaspoon coarsely ground black pepper
- 1 1/4 teaspoons liquid smoke flavoring
- 2 teaspoons whiskey
- 2 teaspoons garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 tablespoon dark molasses
- 1/2 tablespoon ground red chile pepper
- Preheat oven to 300 degree F (150 degrees C).
- Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
- Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
- Preheat an outdoor grill for high heat.
- Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).
- 1 cup boiling water
- 1 tea bag
- 1 (1.5 fluid ounce) jigger Irish whiskey
- 1 tablespoon milk
- 1 teaspoon white sugar
- Pour boiling water into a mug, and place the tea bag in to steep for about 1 minute. Remove and discard the tea bag. Pour in the whiskey, milk and sugar as desired. Stir, drink, give me good rating, then relax.
There are a number of variations in making this drink which have been handed down over many generations. The brew is first recorded in 1475 when the Earl of Atholl was attempting to capture Iain MacDonald, Lord of the Isles who was leading a rebellion against the king. Hearing that MacDonald drank from a small well, the Earl ordered it to be filled with honey, whisky and oatmeal. MacDonald stayed sampling the concoction and was captured! Here is the traditional Atholl Brose, from a recipe made public by the Duke of Atholl some years ago.
3 rounded tablespoons of medium oatmeal
2 tablespoons heather honey
The oatmeal is prepared by putting it into a basin and mixing with cold water until the consistency is that of a thick paste. Leave for half an hour and then put through a fine strainer, pressing with a wooden spoon to extract as much liquid as possible. Throw away the oatmeal and use the creamy liquor from the oatmeal for the brose.
Mix four dessert spoonfuls of pure honey and four sherry glassfuls of the prepared oatmeal and stir well. (Purists insist on a silver spoon for stirring!) Put into a quart bottle and fill with malt whisky; shake before serving.