Best Drambuie Recipes

HOMEMADE DRAMBUIE

Steps:

• Combine all ingredients in a tightly covered container.
• Shake several times for the first 24 hours.
• After 24 hours, remove lemon zest.
• Cover and let stand for 2 weeks in a cool, dark place shaking gently every other day.
• Strain through a sieve to remove the angelica and fennel seeds.
• cover and let stand in a cool dark place for several months (preferably 6 months).
• Pour clear liquid into carafe for drinking enjoyment.
• Cloudy dregs may be saved for cooking.

HOMEMADE DRAMBUIE

Steps:

• Combine all ingredients in a tightly covered container. Shake several times for the first 24 hours. After 24 hours, remove lemon zest. Cover and let stand for 2 weeks in a cool, dark place shaking gently every other day. Strain through a sieve to remove the angelica and fennel seeds. cover and let stand in a cool dark place for several months (preferably 6 months). Pour clear liquid into carafe for drinking enjoyment. Cloudy dregs may be saved for cooking.

CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)

Steps:

• Flour and season the chicken breasts and saute in hot butter in both sides.
• When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
• While the chicken is cooking, peel and core the apples.
• Cut them into thick slices and cook gently until tender in butter- avoid mashing.
• Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
• Heat just until hot (not boiling).
• Add the roasted flaked almonds.
• Cover the chicken with sauce and garnish with the sliced apple.

CHICKEN DRAMBUIE

Steps:

• Dip the chicken in flour and brown it in butter.
• Remove from pan.
• Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour.
• When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce.
• Once thickish return chicken to pan to heat then serve.

CHICKEN DRAMBUIE

Steps:

• Brown the chicken breasts, seasoned with salt and pepper, in butter in a skillet; remove to a plate with a slotted spoon.
• Sauté the onion, garlic and parsley in the same pan.
• Add the tarragon and 2 Tbs Drambuie to the pan and simmer 2 minutes more.
• Lay each chicken breast on a square of foil.
• Coat each breast with the Drambuie sauce and sprinkle with thyme.
• Seal and bake 1 hr at 300°.
• Remove and open each foil pack.
• Pour the rest of Drambuie over chicken, reseal the foil and leave to cook another 5 minutes.

DRAMBUIE-FLAVORED CRèME ANGLAISE

Steps:

• 1. In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.
• 2. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half this mixture into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture coats the back of the spoon. (It is very important to stir constantly. Do not overcook; cooking too long will result in scrambled eggs.)
• 3. Pour through a fine-mesh strainer into a clean bowl and immediately set the bowl over a larger bowl filled with ice cubes and cold water until chilled, stirring occasionally, about 30 minutes. Stir in the liqueur. Refrigerate, covered, until needed.

BAKED RASPBERRY & BRAMBLE TRIFLE WITH DRAMBUIE

Steps:

• The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
• Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
• Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
• Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
• To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.

DRAMBUIE SAUCE

Steps:

• Add 100mml of drambuie to a hot saucepan, bring it to the boil and allow it to reduce by half.
• Reduce the heat then stir in 150ml of double cream and season with salt & pepper. If you want a slightly sweeter sauce add 2-3tsp of clear Scottish honey at this point. Allow this mixture to reduce by half to a nice thick consistency.
• Once reduced, take the sauce of the heat and serve it over the haggis.

DRAMBUIE ORANGES

Steps:

• Slice the top and the bottom off each orange and sit each one on a board.
• Cut away the outer skin so that there is no white pith left behind and then slice each orange across into thin slices.
• Place the orange slices in a shallow dish with the Drambuie, and then cover and leave to chill in the fridge for 3 to 4 hours, during which time the juice from the oranges will develop a wonderful tasting sauce with the Drambuie.
• Arrange on serving plates and serve while the slices are still chilled.

DRAMBUIE SPICED PEACHES

Steps:

• Combine water, sugar, nutmeg and cinnamon stick in a pan and cook over very low heat until sugar dissolves.
• Increase heat and bring mixture to a boil.
• Boil rapidly one minute.
• Remove pan from heat.
• Put peaches in syrup and return to heat.
• Poach peaches over low heat for 3 minutes.
• Let fruit cool in syrup.
• Stir in Drambuie.
• Refrigerate at least 4 hours before serving.

CHICKEN WITH ROSEMARY & DRAMBUIE LIQUEUR

Steps:

• Preheat the oven to 180C Wash and clean the chicken. Season well with salt and pepper inside and out.
• Heat some oil in a saucepan and saute the bacon until slightly browned.
• Add the onion and celery to the pan and saute for 2-3 minutes.
• Next add the apple and 1 tbsp of the butter. As soon as the butter has melted, add the chopped giblets, bread, egg, rosemary, salt and pepper. Stir to combine for about a minute.
• Finish by adding the Drambuie and heat for a few seconds.
• Stuff the chicken with the mixture and cook in the oven for approximately 1 1/2 hours or until chicken is cooked through (depending on size).

DRAMBUIE CREAM WITH FRESH RASPBERRIES

Steps:

• Put a large bowl plus beaters in the freezer and chill about 15 minutes.
• In a small bowl, whisk together marmalade, Drambuie and sugar until most of the sugar is dissolved.
• Pour cream into chilled bowl and beat on high speed just until it starts to thicken. Grandually beat in marmalade mixture continuing to beat until soft peaks form.
• Reserve 12 raspberries for garnish.
• Divide remaining raspberries between 6 pretty serving dishes.
• Spoon cream mixture over raspberries.
• Serve garnished with mint.

RICH CHOCOLATE DRAMBUIE FRUITCAKE

Steps:

• Combine fruit and 1 cup(250 ml)of Drambuie,honey and lemon rind,mix well,cover and stand overnight(I left it for ten days!).
• Grease a 6 hole Texas muffin pan(3/4 cup capacity)AND line base and sides of a deep 25cm round OR 19 cm square pan with 2 layers of baking paper and bring the paper 5 cm above edges of pan.
• Cream butter and sugar in a large bowl with electric mixer until just combined,add eggs one at a time,beating until just combined.
• Stir in fruit mixture,chocolate,nuts,then sifted flours and cocoa in halves,mix well.
• Place level 3/4 cups of mixture into each hole of the pan.spread remainder into other pan,decorate tops with extra pecans or cherries if desired.
• Muffins take 1+1/2 hours in a very slow oven,cake slow oven 3 hours.
• Brush hot cakes with remainder of Drambuie and cover tightly with foil.

POOR MAN'S DRAMBUIE

Steps:

• 1. Using an apple peeler, carefully peel just the rind of the lemon, discarding the white pith. Combine all ingredients in a tightly sealed container.
• 2. Shake several times for the first 24 hours. After 24 hours, remove lemon zest.
• 3. Seal and let stand for 2 weeks in a cool, dark place shaking gently every other day.
• 4. Strain through a sieve to remove the angelica and fennel seeds. Seal and let stand in a cool dark place for several months (preferable 6 months).

HOME MADE DRAMBUIE

Steps:

• Combine scotch, honey, angelica, fennel, lemon zest, cloves, cinnamon and mace.
• Shake several times first day.
• Secon day take out lemon peel.
• Shake once a day for a week; keep in cool dark place.
• Strain through a cheesecloth.
• Cover and age for 6 months in a cool dark place.

CHOUX BUNS WITH COFFEE AND DRAMBUIE MOUSSE

Steps:

• Choux Buns 1. Combine milk, butter, salt & sugar in a heavy saucepan over low heat. Bring to a boil, then remove the pan from the heat. Stir in the flour all at once w/ a wooden spoon until smooth. 2. Return pan to medium heat about 1 minute, stirring constantly, to dry out the paste. Tip it into a bowl. 3. Add the eggs 1 by 1, beating w/ the wooden spoon until each egg is fully beaten in. Once they are all incorporated into the mixture, it should be smooth and shiny, & thick enough to pipe. The choux paste is now ready to use. (If you are not using it immediately, brush the surface with egg wash to prevent a crust forming.) 4. Pipe small mounds , about 2 teaspoons each, onto a baking sheet lined with parchment paper in staggered rows, using a pastry bag fitted with a half-inch round tip. 5. Brush the buns with egg wash. Bake 15 to 20 minutes, until dry and crisp, but soft inside. Cool on a wire rack. Coffee Mousse and Assembly 1. Heat the oven to 400 degrees. Whip the cream in a chilled bowl with the sugar to stiff peaks and fold into the chilled crème pâtissière. Dissolve the coffee in the Drambuie and fold into the mixture. 2. Make a small opening in the side of each bun with the tip of a knife or skewer. Using a pastry bag fitted with a plain eighth-inch tip, pipe a generous amount of coffee mousse into each bun. 3. To serve, dust half the filled buns with a little powdered sugar and the rest with cocoa. Arrange on individual plates or a platter. Each of 46 buns: 74 calories; 2 grams protein; 7 grams carbohydrates; 0 fiber; 4 grams fat; 2 grams saturated fat; 59 mg. cholesterol; 40 mg. sodium.

SHEILA'S NO-BAKE DRAMBUIE PUMPKIN PIE

Steps:

• Pie Crust:.
• Pre-bake your favorite 9" pie crust or a 10" tart crust and cool (heck, use a bought crust if you like).
• Filling:.
• In a small bowl sprinkle gelatin over Drambuie to soften for 5 minutes and stir the mixture over hot water (or in the microwave) just until gelatin is dissovled.
• In a heavy saucepan combine the rest of the ingredients (EXCEPT the chiffon ingredients) and cook over moderately low heat stirring constantly with a wooden spoon or spatula for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture and let cool.
• In a large bowl beat 4 egg whites with a pinch of cream of tartar and beat until they hold soft peaks. Beat in 1/3 cup sugar a little at a time, beating until the meringue holds stiff peaks and fold the meringue into the pumpkin mixture.
• Pour the filling in the pie shell and chill the pie, covered for at least 6 hours or overnight.
• Serve with lightly sweetned whipped cream.

DRAMBUIE

Steps:

• Combine all ingredients
• Let sit for a week or two, shaking every day or two
• Remove lemon zest after a week or two
• If it lasts a few months, strain it

SALAD WITH GOAT CHEESE AND DRAMBUIE-POACHED PEARS

Steps:

• FOR PEARS: Bring 1 cup water, Drambuie, sugar, and allspice to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Add pears. Reduce heat to low, cover, and simmer until pears are tender, turning pears twice, about 20 minutes. Remove from heat, uncover, and cool completely, turning pears occasionally in syrup. Cover, chill at least 3 hours and up to 2 days. Using slotted spoon, transfer pears to work surface. Cut pears lengthwise into quarters. Core and slice pears. FOR SALAD: Whisk oil and vinegar in large bowl to blend. Season dressing to taste with salt and pepper. Add greens to dressing and toss to coat. Divide greens among 8 plates. Top each salad with 1 round of goat cheese and pear slices. TEST-KITCHEN TIP: Save the pear-poaching liquid. Boil it until reduced to a thick syrup, then keep on hand for spooning over ice cream or pancakes.