Time 25m Yield 2 servings Number Of Ingredients 7 Steps:
Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won’t ignite your kitchen. Or yourself. Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half. Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes. Serve with beef, baby!
Time 50m Number Of Ingredients 3 Steps:
Pour the cream into a large bowl and the whisky and icing sugar. Whip until the cream just holds its shape. Serve alongside the your pudding.
Time P1DT5m Yield 8 Number Of Ingredients 6 Steps:
Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.
Time 35m Yield 4-5 serving(s) Number Of Ingredients 8 Steps:
Soak the mushrooms in the whiskey for at least 1 hr (longer if possible). Melt butter in a saucepan. When bubbly, add chopped parsley & garlic. Cook for 1-2 min (no more or the garlic will burn). Drain mushrooms & reserve the whiskey. Cut mushrooms in sml pieces & add to the simmering parsley & garlic. Add salt & pepper to taste. Allow the mushrooms to cook for 1-2 min & then add the reserved whiskey. Reduce heat & simmer uncovered till most of the whiskey has evaporated. Cook spaghettini al dente (cooked, but still firm). Drain well, but reserve 2 tbsp of the cooking liquid. Put spaghettini in a heated bowl w/the reserved cooking liquid. Add cream to mushroom mixture, stir to combine & allow just to heat through. Pour sauce over spaghettini & toss well. Sprinkle w/grated Parmesan as desired & serve immediately.
Time 1h20m Yield 1 loaf (12 slices). Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a large bowl, whisk flour, brown sugar and baking soda. In another bowl, whisk eggs, sour cream, oil and whiskey until blended. Add to flour mixture; stir just until moistened. Fold in peaches and pecans. , Transfer to a greased 8x4-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled bread. Let stand until set., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.
Time 2m Yield 1 Number Of Ingredients 2 Steps:
Fill a short glass with ice, and pour in the Irish cream liqueur, and Irish whiskey. Stir and serve.
Time 30m Number Of Ingredients 8 Steps:
Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins. Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated. Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.
Time 45m Yield 2 serving(s) Number Of Ingredients 13 Steps:
Press steaks into a neat shape; cut bread into rounds about the same size as the steaks. Heat butter in pan, add mustard, mix well. Brush bread on both sides with mustard butter, place on oven tray, bake in moderate oven 20 minutes or until golden brown. Heat remaining butter in pan, add steaks, cook until done as desired; remove from pan, keep warm. Drain off pan dripings, leaving 1 Tbsp in pan. Add flour and shallot, stir over medium heat a few seconds. Stir in water, stir until sauce boils, add cream, parsley, buillon cube, whiskey and lemon juice. Reduce heat, simmer 2 minutes. Put steaks on bread, serve with sauce over. This is best served with new potatoes and green beans.
