Best Whisky Sauce Recipes

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WHISKY CREAM SAUCE



Whisky cream sauce image

This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes

Provided by Good Food team

Categories     Condiment

Time 30m

Number Of Ingredients 8

2 tsp soft butter
2 tsp olive oil
2 shallots , finely chopped
1 bay leaf
2 garlic cloves , crushed
120ml Scotch whisky
200ml beef stock or chicken stock
200ml double cream

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.

Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.39 milligram of sodium

STEAK BALMORAL AND WHISKY SAUCE FROM THE WITCHERY BY THE CASTLE



Steak Balmoral and Whisky Sauce from the Witchery by the Castle image

This recipe hails from one of my favourite restaurants, "The Witchery - By The Castle" in Edinburgh, Scotland, which is towards the top up the hill near the gates of Edinburgh Castle. The restaurant is located in a very old and atmospheric building where the "Old Hell Fire Club" used to hold their meetings. The Witchery serves this delicious steak there, called Steak Balmoral, which has the most divine whisky sauce I have ever tasted! Serve this steak with chips (French fries), boiled, jacket or steamed new potatoes and seasonal greens or a tossed salad. The sauce is uniquely famous for its stunning simplicity - no need for onions or garlic, the cream, mustard, mushrooms and whisky tick all the taste boxes! More information from the restaurant's web-site: Located in an historic sixteenth-century building at the gates of Edinburgh Castle, James Thomson's Witchery is the most atmospheric and spectacular dining destination in the city. A unique location,stunning interiors and superlative food, wine and service create memorable and magical dining experiences for locals, visitors and celebrities alike. Ewan MacGregor, Michael Douglas, Catherine Zeta Jones, Jack Nicholson and Clarissa Dickson Wright have all succumbed to its charms, with Andrew Lloyd Webber calling it the prettiest restaurant ever! Originally built for an Edinburgh merchant in 1595, this historic building on the Royal Mile now includes the jewel-like Witchery diningroom, the spectacular Secret Garden and a collection of totally indulgent and opulent suites on the floors above and in an adjacent historic building. (This recipe is the authentic recipe from the restaurant's web-site.)

Provided by French Tart

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

2 (200 g) aberdeen angus steaks or 2 (200 g) sirloin steaks
25 g salted butter
5 green peppercorns, lightly crushed
60 ml Scotch whisky (a good blend such as Bells, Teachers or Famous Grouse)
1 teaspoon scottish heather honey (optional)
125 ml double cream
125 ml beef stock
50 g cleaned sliced fresh wild field mushrooms or 50 g button mushrooms
2 teaspoons coarse grain mustard
salt
fresh ground black pepper

Steps:

  • Heat a skillet or frying pan over medium heat, then add the butter and green peppercorns and cook until the peppercorns release their aroma, about 1 to 2 minutes. Add the steaks to the pan and cook to taste, then remove them and keep them warm.
  • Add the whisky to the buttery steak juices in the pan and carefully set it alight, flambe it until the flames die down; then add the honey (if using), cream, stock and mushrooms and bring to a boil, reducing the heat to a gentle simmer.
  • Simmer gently until the sauce has reduced by half, stirring from time to time to ensure that the mushrooms do not stick. Add the mustard, stirring well and season to taste with salt and freshly ground black pepper.
  • Serve the steaks with the sauce poured over the top and a selection of seasonal greens or a salad with chips (French fries) or a baked jacket potato.
  • NB: The honey is optional, it adds a mellow flavour to the sauce if you feel the whisky makes the sauce a little too bitter - it does not add a vast amount of sweetness, so you can add it as an option.

WHISKY CARAMEL SAUCE



Whisky Caramel Sauce image

Provided by Ruth Cousineau

Categories     Condiment/Spread     Sauce     Scotch     Dairy     Dessert     Valentine's Day     Spirit     Whiskey     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 cup

Number Of Ingredients 4

1 cup granulated sugar
1/3 cup Scotch whisky
3 tablespoons unsalted butter, softened
Pinch of salt

Steps:

  • Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
  • Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
  • Remove from heat and carefully add Scotch, butter, and salt (caramel will steam vigorously and harden). Cook over moderately low heat, stirring, until caramel is dissolved.
  • Cool sauce to warm.

CARAMEL & WHISKY SAUCE



Caramel & whisky sauce image

This thick and boozy toffee sauce can be put into jars and given as a gift, or serve a dollop with warming desserts

Provided by Good Food team

Categories     Treat

Time 20m

Yield Makes 3 x 330ml jars

Number Of Ingredients 6

200g butter
140g soft brown sugar
397g can condensed milk
397g can caramel (we used Carnation)
1 tsp ground ginger
150ml whisky

Steps:

  • Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts - make sure you don't boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.

Nutrition Facts : Calories 63 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.08 milligram of sodium

BURNS NIGHT BAKED HIGHLAND HAGGIS WITH WHISKY CUMBERLAND SAUCE



Burns Night Baked Highland Haggis With Whisky Cumberland Sauce image

First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect and cook it well for the Burns Night Tribute Supper! That is why my haggis is baked instead of boiled - and it is served with Lindseylcw's special Cumberland sauce with lashings of good Scotch whisky! Other traditional accompaniments are: clapshot, bashed neeps and tatties, rumbledethumps, buttered leeks, skirlie mash, champit tatties and buttered cabbage. Don't forget the "correct" format for a Burns Night Supper: Chairperson's opening address. A few welcoming words start the evening and the meal commences with the Selkirk Grace. The company are asked to stand to receive the haggis. A piper then leads the chef, carrying the haggis to the top table, while the guests accompany them with a slow handclap. The chairman or invited guest then recites Burns' famous poem To A Haggis, with great enthusiasm. When he reaches the line 'an cut you up wi' ready slight', he cuts open the haggis with a sharp knife. It's customary for the company to applaud the speaker then stand and toast the haggis with a glass of whisky. The Immortal Memory: One of the central features of the evening; an invited guest is asked to give a short speech on Burns. There are many different types of Immortal Memory speeches, from light-hearted to literary, but the aim is the same - to outline the greatness and relevance of the poet today. Toast To The Lasses: The main speech is followed by a more light-hearted address to the women in the audience. Originally this was a thank you to the ladies for preparing the food and a time to toast the 'lasses' in Burns' life. The tone should be witty, but never offensive, and should always end on a concilliatory note. Response: The turn of the lasses to detail men's foibles. Again, should be humorous but not insulting. Poem and Songs: Once the speeches are complete the evening continues with songs and poems. These should be a good variety to fully show the different moods of Burns muse. Favourites for recitations are Tam O' Shanter, Address to the Unco Guid, To A Mouse and Holy Willie's Prayer. The evening will culminate with the company standing, linking hands and singing Auld Lang Syne to conclude the programme.

Provided by French Tart

Categories     Sauces

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 7

650 g fresh haggis
1 cup Scotch whisky
1/2 cup fresh orange juice
2 tablespoons grated orange zest
1 cup red currant jelly
1/4 teaspoon salt
1 pinch cayenne

Steps:

  • CUMBERLAND WHISKY SAUCE:.
  • In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil.
  • Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup.
  • Add the redcurrant jelly, salt, and cayenne, and stir well.
  • Cook until thickened, about 2 to 3 minutes.
  • Remove from the heat and pour into an attractive serving bowl. Cool slightly before serving with your baked haggis.
  • HAGGIS:.
  • Preheat the oven to 200C/400F/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 and a half hours.
  • To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately with other traditional accompaniments - see the introduction.

Nutrition Facts : Calories 253.1, Fat 0.1, Sodium 114, Carbohydrate 41.9, Fiber 0.8, Sugar 30.5, Protein 0.3

CORNISH HEN WITH WHISKY AND CREAM PAN SAUCE



CORNISH HEN WITH WHISKY AND CREAM PAN SAUCE image

Categories     Chicken     Roast     Kid-Friendly     Quick & Easy     Dinner     Fall     Winter

Yield 4 4

Number Of Ingredients 12

2 large Cornish game hens, 1 ½ to 2 pounds each
2 tablespoons butter
Olive oil
Salt and pepper
Herbs de Province
2 tablespoons unsalted butter
2 medium shallots, finely sliced
¼ to ½ cup of whisky (I used Jack Daniel's)
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
½ cup heavy cream
2 teaspoons fresh lemon juice

Steps:

  • For the Cornish hen: Preheat the oven at 450º and position the rack in the middle of the oven. Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or large sharp knife. Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen. Place on a heavy baking dish and spread on each half, ¼ of a teaspoon of butter, Herbs de Province, salt and pepper and a drop of olive oil. Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices. When done, remove from the oven, place the hen in a dish and cover awith aluminum foil and let rest. To make the sauce: Place the unwashed cooking pan over the stove and add the remaining 2 tablespoon of butter and let it melt. Lower the heat and add the whisky, very slowly. With a wooden spoon scrape up any bit on the pan. Add the shallots and cook until tender, 1 minutes. Add the Worcestershire sauce, mustard and raise the heat to medium high. Bring to a boil stirring constantly. Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper. Serve hot over the Cornish hen.

SCOTTISH BEEF IN WHISKY SAUCE



Scottish Beef in Whisky Sauce image

This quick-cooking dish requires prime meat. The whisky liqueur will reduce to a sweet glistening glaze. The creamy sauce has a delicious boozy flavour.

Provided by Millereg

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs sirloin steaks, preferably aberdeen angus
1/2 ounce butter
1 large onion, chopped
3 tablespoons Scotch whisky (or whisky liqueur such as Drambuie)
5 tablespoons double cream (heavy whipping cream)
salt and pepper

Steps:

  • Cut the beef up into thin strips.
  • Melt the butter in a medium frying pan.
  • Add the beef strips and onion and cook for 5-10 minutes, until the beef is brown and cooked to taste.
  • Stir in the liqueur and cream.
  • Heat gently to reduce liquid slightly.
  • Serve at once with vegetables.

IRISH SALMON WITH WHISKY CREAM SAUCE



IRISH SALMON WITH WHISKY CREAM SAUCE image

Categories     Fish     Quick & Easy     Dinner

Yield 2 people

Number Of Ingredients 11

1 tablespoon black peppercorns,
crushed
½ tablespoon white peppercorns,
crushed
2 x 175g (6oz) salmon steaks
1 level teaspoon Dijon mustard
freshly ground sea salt
15g (½ oz ) butter
2 1/2 tablespoons Irish whisky
150ml (¼ pint) double cream
1 tablespoon chopped fresh chives, plus extra to garnish

Steps:

  • Mix together the crushed peppercorns. Smear the salmon steaks all over with the mustard and then press the peppercorns into the cut sides of the salmon - just enough to give it a nice thin coating. Season with salt. 2 Heat a frying pan until hot. Add the butter and, as soon as it starts to foam, lay in the salmon steaks. Reduce the heat to medium and fry the steaks for about 3 minutes on one side to brown them. 3 Turn up the heat, flip the steaks over, then splash in the whisky. Boil fast until the whisky has almost disappeared, then pour in the cream. Carefully scraping up any bits that are sticking to the bottom of the pan around the steaks, bring to a fast bubble. 4 Boil for 1 - 2 minutes until the sauce starts to thicken, then taste and season with more black pepper if necessary, and some salt. By this time the salmon should be just cooked - test with the tip of a knife; if it is still a wee bit pink, simmer over a low heat for a further minute. Stir in the chopped chives and serve immediately, garnished with the extra chives.

HIGHLAND MEATBALLS WITH MUSTARD AND WHISKY SAUCE



Highland Meatballs With Mustard and Whisky Sauce image

Make and share this Highland Meatballs With Mustard and Whisky Sauce recipe from Food.com.

Provided by Dave5003

Categories     Meat

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 27

4 slices white bread, crustless and crumbled
1/2 cup milk, for soaking
1 large egg
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
1/2 teaspoon coriander, ground
1/2 cup onion, cooked in 1 tablespoon oil until soft, finely diced
1 3/4 lbs ground turkey or 1 3/4 lbs ground chicken
salt and black pepper, freshly ground
1/3 cup dry breadcrumbs, for coating
4 tablespoons vegetable oil
5 tablespoons unsalted butter
1/4 cup shallot, minced
1 garlic clove, minced
20 ounces white mushrooms, stems removed and cut into 1/2-inch pieces
1/4 cup Scotch whisky
1/4 cup grainy mustard
2 tablespoons flour
2 1/4 cups beef broth
1 bay leaf
6 medium carrots, peeled and cut into 3/4-inch rounds
2 teaspoons sugar
3 leeks, white parts only, cut into 3/4-inch rounds (1/2 pound)
3 stalks celery, peeled and cut into 3/4-inch lengths (6 ounces)
3 parsnips, peeled and cut into 3/4-inch lengths (1/2 pound)
1/3 cup parsley, minced, for garnish
potatoes, Boiled (for serving) or rice, cooked (for serving)

Steps:

  • * If you substitute ground turkey or chicken, then season the poultry mix with thyme and sage and omit the coriander.
  • TO MAKE THE MEATBALLS: Soak the crumbled bread in the milk for 15 minutes or until softened. Squeeze out the excess moisture and transfer the soaked bread to a food processor al ong with the egg, thyme, rosemary and coriander.
  • Process until combined, then add the cooked onions, 2/3's of the meat, salt and pepper to taste, and process until blended.
  • Transfer the mixture to a bowl, add the remaining meat and mix with your hands.
  • Roll the meat into thirty two 1 1/2-inch meatballs, then roll the meatballs in the dry bread crumbs, coating all sides.
  • TO COOK THE MEATBALLS AND MAKE THE SAUCE: In a 6- to 7-quart casserole, over moderate heat, heat the vegetable oil and 2 tablespoons of the butter.
  • In two batches, brown the meatballs making sure they are crisp on all sides. When they are brown, remove them with a slotted spoon to a plate.
  • Add the shallots to the remaining fat in the casserole and saute for a couple of minutes or until tender.
  • Add the garlic and mushrooms and saute for 2 to 3 minutes or until tender.
  • Add the whiskey and boil, scraping up the juices on the bottom of the casserole into the whiskey and simmer for a minute or so or until the whiskey has almost evaporated.
  • Add the mustard and the flour and cook for a minute. Add 2 cups of the beef broth and bring it to a simmer, whisking all the while. Add the bay leaf and simmer for a couple of minutes.
  • Adjust the seasoning and return the meatballs to the sauce (the dish can be made a day or two in advance up to this point). Simmer the meatballs, uncovered, to heat them and finish cooking them while you make the vegetable garnish.
  • TO MAKE THE VEGETABLE GARNISH: In a separate 12-inch skillet over moderate heat, heat 2 tablespoons of the remaining butter.
  • Add the carrots, sugar and the remaining 1/4 cup of beef broth. Cover and simmer for 3 to 4 minutes or until partially cooked.
  • Add the leeks, celery and parsnips and 3/4 cup of water. Cover and simmer for 10 minutes longer or until the vegetables are tender.
  • Uncover the skillet, evaporate the liquid over high heat until the vegetables are glazed. Add the remaining tablespoon of butter and season with salt and pepper to taste.
  • TO SERVE THE DISH: Discard the bay leaf. Spoon the meatballs onto a plate and top with mushrooms and gravy.
  • Scatter glazed vegetables over the meatballs and garnish with the parsley.
  • Serve with boiled potatoes or rice.

BACON-WRAPPED FILLET STEAK WITH SCOTCH WHISKY AND GINGER ALE SAUCE WITH HERBED MUSHROOMS



BACON-WRAPPED FILLET STEAK WITH SCOTCH WHISKY AND GINGER ALE SAUCE WITH HERBED MUSHROOMS image

Categories     Beef     Dinner

Yield 2 servings

Number Of Ingredients 14

2-5 oz. fillet steaks
2 slices of bacon
seasoned salt to taste
pepper to taste
cooking spray
½ tablespoon olive oil
2 tablespoons unsalted butter, divided
2 cups sliced mushrooms, sliced (white or baby portabella)
¼ teaspoon dried thyme
¼ cup Scotch whiskey
½ cup ginger ale (Recommendation: Zevia Ginger Ale)
1 tablespoon dark brown sugar
½ tablespoon soy sauce
pinch or two of dried rubbed sage

Steps:

  • Preheat Oven to 375. For the Steak: Sprinkle sea salt and pepper on both sides of steaks. Wrap with bacon and secure with a tooth pick. Treat and heat a cast iron or heavy oven safe skillet. Add bacon-wrapped fillet. Sear on one side, approximately 2-3 minutes. Turn steak. Place in oven. Cook for 10-12 minutes, until internal temperature is 125. For the Sauce: Add oil to a medium skillet and heat. Add one tablespoon of butter. Pop the other tablespoon into the freezer. Once butter is melted, add mushrooms and thyme to pan. Sauté five minutes until browned. Remove mushrooms from pan to a bowl. Remove pan from heat. Right before you're ready to serve your meal, return pan to high heat. Once pan is hot, add Scotch to deglaze, scraping the brown bits from the bottom of the pan. Add ginger ale, brown sugar, soy sauce and rubbed sage. Add the mushrooms back to the pan. Bring to boil and reduce to simmer; about three to five minutes until it reduces to half. Add cold butter. Turn heat to high, bring to boil and then immediately remove the pan from the heat. Stir until the butter is dissolved.

BALMORAL CHICKEN WITH CLAPSHOT AND CREAMY WHISKY SAUCE RECIPE - (4/5)



BALMORAL CHICKEN WITH CLAPSHOT AND CREAMY WHISKY SAUCE Recipe - (4/5) image

Provided by Rander9576

Number Of Ingredients 17

Clapshot - Ingredients:
2 large skinless chicken breasts (pref. organic)
85 g (approx) haggis
6 rashers back bacon, smoked or unsmoked
10 g melted butter
salt & pepper
250 g potatoes, preferably a dry and floury variety e.g. Kerrs Pink
250 g turnip, peeled and diced
50 g butter
1 tablespoon of fresh chives, finely chopped
salt & pepper
Whisky Sauce - Ingredients:
250 ml chicken stock
2 tbsp of whisky
100 ml double cream
1 tablespoon Dijon mustard
20 g butter

Steps:

  • For the Chicken: Place the chicken breasts on a board and with a sharp knife, slice along the length to make a pocket in each. Form two long sausages of haggis and tuck these inside the chicken breasts, then cover with the flap of meat. Wrap the chicken breasts in bacon, covering as much of the chicken as possible. Brush with melted butter and season. Wrap in tin foil and bake in the oven at 200C for 30 mins. After 20 mins open the tin foil parcel so the bacon can go crispy. For the Clapshot: Boil the potatoes and the turnips for about 20 minutes, or until they are soft and fully cooked. Drain, and return to the pan. Mash them together thoroughly. Add the butter and seasoning, fluff up with a fork and serve hot. Garnish with chives. For the Sauce: Mix the chicken stock and whisky together in a pan and bring to the boil, reducing the volume of liquid by half. Add the mustard and cream stirring all the time. Then add the butter so that it melts completely and thickens the sauce. Serve over the chicken.

TOMATO AND WHISKY SAUCE



Tomato and Whisky Sauce image

Make and share this Tomato and Whisky Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 30m

Yield 2 pounds, 16-20 serving(s)

Number Of Ingredients 4

2 lbs plum tomatoes or 2 lbs roma tomatoes
3 -4 ounces blended scotch whisky
3 -4 cloves garlic, crushed
salt and pepper

Steps:

  • Chop the tomatoes and place in a saucepan with the other ingredients.
  • Simmer for 20 minutes.
  • Store refrigerated.

SPARERIBS WITH SMOKY WHISKY BARBECUE SAUCE



Spareribs With Smoky Whisky Barbecue Sauce image

This recipe builds on the smoky smoothness of Scotch to create a barbecue sauce that works well with ribs, steaks and other meaty cuts

Provided by Abby Girl

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

4 teaspoons chili powder
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup ketchup
1/3 cup Scotch whisky
3 garlic, minced
1/4 cup brown sugar, packed
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons chipotle hot sauce (or other hot pepper sauce)
3 -4 lbs pork spareribs
2 tablespoons olive oil

Steps:

  • Spice Rub: In a bowl, combine all the ingredients. Cut ribs into serving size portions and place on a baking sheet; brush with oil on both sides and sprinkle evenly with spice rub.
  • Refrigerate if preparing ahead.
  • Whisky Barbecue Sauce: In a small saucepan, whisk together all the ingredients. Bring to a boil; reduce heat and simmer, stirring occasionally for 10 minutes or until slightly thickened. (can be down ahead of time).
  • Place ribs on preheated greased grill over medium low heat; grill for 20 - 25 minutes, turning ribs often until cooked thoroughly.
  • Brush ribs generously on both sides with barecue sauce. Grill for about 20 minutes, turning often and brushing with sauce until nicely glazed and tender.

Nutrition Facts : Calories 1278.5, Fat 88.3, SaturatedFat 31.5, Cholesterol 265.4, Sodium 1736.4, Carbohydrate 47.8, Fiber 2.7, Sugar 28.6, Protein 62.8

BIG JOHN'S BREAD PUDDING WITH WHISKY SAUCE



Big John's Bread Pudding With Whisky Sauce image

Bread pudding is the most popular classic New Orleans dessert. Every cook has their own recipe, this is mine.

Provided by Big John

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

3 loaves French bread, cubed
4 whole eggs, beaten
1 1/4 cups sugar
1/2 teaspoon vanilla
1 1/4 teaspoons nutmeg
1 1/4 teaspoons cinnamon
1/4 cup butter, melted
3 cups milk
1/2 cup pecans, chopped
1/2 cup canned pineapple, drained & chopped
1/2 cup coconut, shredded
2 egg yolks, beaten (save whites)
1 cup powdered sugar
1/2 cup butter
1/2 cup Canadian rye whisky
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Add sugar, vanilla and spices to eggs (mixed with egg whites from sauce) and beat.
  • Add milk and butter, beat again.
  • Stir in pineapple, coconut and pecans.
  • Place bread in a large buttered baking pan and pour beaten mixture over top.
  • Let stand for 15 minutes.
  • Bake until the center becomes firm.
  • SAUCE: Cream butter and sugar over medium heat until all butter is absorbed.
  • Remove from heat and blend in egg yolk and vanilla.
  • Pour in Whiskey while stirring constantly.
  • Sauce will thicken as it cools.
  • Serve over warm bread pudding.

PORK MEDALLIONS WITH WHISKY SAUCE



Pork Medallions with Whisky Sauce image

I usually get my pork tenderloins in a package that has two in them, so I'm usually looking for a way to cook it. This way is quick enough for a weeknight but feels special.

Provided by Lynette !

Categories     Pork

Time 20m

Number Of Ingredients 11

2 Tbsp shallots, finely chopped
2 Tbsp scotch whiskey or bourbon
2 Tbsp red currant jelly
1 Tbsp orange juice, fresh
1 Tbsp lemon juice, fresh
1/2 tsp dry mustard
1/4 tsp ground ginger
1 Tbsp olive oil
1/4 tsp kosher salt
1/4 tsp black pepper, freshly ground
1 lb pork tenderloin, trimmed and cut crosswise into 12 pieces

Steps:

  • 1. Combine first 7 ingredients in a microwave-safe bowl. Microwave at High for 1 minute or until thoroughly heated; set the mixture aside.
  • 2. Heat a large skillet over medium-high heat. Add oil to the pan; swirl to coat. Sprinkle salt and pepper evenly over both sides of the pork. Add the pork to the pan; cook 3 minutes on each side or until the desired degree of doneness. Remove from the pan; keep warm.
  • 3. Add whisky mixture to the pan; bring to a boil. Cook until reduced to 1/4 cup (about 1 minute). Serve pork with the sauce spooned over it.

WHITE CHOCOLATE BREAD PUDDING WITH WHISKY SAUCE RECIPE - (5/5)



White Chocolate Bread Pudding with Whisky Sauce Recipe - (5/5) image

Provided by LLRedd

Number Of Ingredients 7

1 ½ cups whipping cream 1 cup sugar
¾ cup Irish whisky 6 eggs
9 T. sugar 2 large egg yolks
½ vanilla bean, split lengthwise 1 tsp. vanilla extract
3 T. cold water 8oz, day-old French bread (11 cups)
¾ tsp. cornstarch 1 cup semi-sweet chocolate chips
2 cups whole milk 3 oz. white chocolate chips

Steps:

  • For the sauce: Combine cream, whisky, and sugar in a heavy small saucepan. Scrape in seeds from the vanilla bean; add bean. Bring to a simmer over high heat, stirring constantly. Reduce heat to medium low. Mix 3 tablespoons of cold water and cornstarch in a bowl until smooth. Add to cream mixture; simmer until the sauce thickens slightly and leaves a path when the finger is drawn across the back of the spoon, stirring frequently, about 10 minutes. Strain the sauce into a small bowl. Cover and refrigerate until chilled, about 1 hour. Keep chilled. For pudding, preheat the oven to 400. Whisk milk, sugar, eggs, yolks and vanilla in a large bowl until well blended. Mix in bread. Let stand for 20 minutes. Stir both chocolates into the bread mixture. Transfer to an 8inch square baking dish. Place baking dish in a large baking pan. Add enough hot water to pan to come 1 inch up the sides of the baking dish. Bake pudding until set, 1 hour. Remove dish from the water. Cool pudding slightly and serve warm with the chilled sauce.

FILET STEAKS WITH AN IRISH WHISKY & CREAM PAN SAUCE - RECIPE - FINECOOKING



Filet Steaks with an Irish Whisky & Cream Pan Sauce - Recipe - FineCooking image

This is a take on Steak Diane, the famous tableside dish served for eons in fancy French and "Continental" restaurants. Instead of the traditional pounded steaks for Steak Diane, I prefer using 1-inch-thick butter-tender beef filet; its somewhat subtle flavor can use the boost of a zesty sauce.

Provided by @MakeItYours

Number Of Ingredients 11

4 1- to 1-1/4-inch-thick pieces beef tenderloin (about 7-1/2 oz. each)
Kosher salt and freshly ground black pepper
1 Tbs. vegetable oil (if not using a cast-iron pan)
1 Tbs. unsalted butter
3 Tbs. finely chopped shallots (from 1 large shallot)
1/4 cup Irish whisky, such as Jameson, or brandy
1/2 cup homemade or low-salt canned beef or chicken broth
1/2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/2 cup heavy cream
1/2 to 1 tsp. fresh lemon juice

Steps:

  • Season each steak generously with salt and pepper. Heat a heavy-based (preferably cast-iron) skillet that's large enough to hold the steaks over high heat until quite hot. (Add the 1 Tbs. vegetable oil if not using cast iron.) Test by touching the edge of one steak to the pan surface; it will sizzle briskly when ready. Immediately drop in the steaks and sear one side for 2 minutes. Sneak a peek to see if the first side is nicely browned. If not, continue to sear that side for another minute or so. Flip the steaks and sear the other side for 2 to 3 minutes. Reduce the heat to medium high, cook for another 2 minutes, flip, and cook until a digital instant-read thermometer in the center of the meat reads 120°F for rare or 125°F for medium rare, another 1 to 2 minutes. Transfer the steaks to the warm platter and let them rest, covered loosely with foil, while you make the sauce.
  • Return the unwashed pan to medium heat. Add the butter and let it melt. Add the shallots and cook, stirring, until fragrant and just tender, 1 to 2 minutes. Add the whisky or brandy and stir with a wooden spoon, scraping up any browned bits stuck to the pan. Add the broth and Worcestershire sauce, raise the heat to medium high, and bring to a boil. Whisk in the mustard and then the cream. Continue to cook at a boil, stirring, until reduced to a saucy consistency, 3 to 5 minutes. Taste the sauce and season with salt, pepper, and lemon juice. Serve the steaks with the sauce.

FILET STEAKS WITH AN IRISH WHISKY & CREAM PAN SAUCE



Filet Steaks with an Irish Whisky & Cream Pan Sauce image

This is a take on Steak Diane, the famous tableside dish served for eons in fancy French and "Continental" restaurants. Instead of the traditional pounded steaks for Steak Diane, I prefer using 1-inch-thick butter-tender beef filet; its somewhat subtle flavor can use the boost of a zesty sauce.

Provided by @MakeItYours

Number Of Ingredients 11

4 1- to 1-1/4-inch-thick pieces beef tenderloin (about 7-1/2 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil (if not using a cast-iron pan)
1 tablespoon unsalted butter
3 tablespoons finely chopped shallots (from 1 large shallot)
1/4 cup Irish whisky, such as Jameson, or brandy
1/2 cup homemade or low-salt canned beef or chicken broth
1/2 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1/2 cup heavy cream
1/2- 1 teaspoon fresh lemon juice

Steps:

  • Season each steak generously with salt and pepper. Heat a heavy-based (preferably cast-iron) skillet that's large enough to hold the steaks over high heat until quite hot. (Add the 1 tablespoon vegetable oil if not using cast iron.) Test by touching the edge of one steak to the pan surface; it will sizzle briskly when ready. Immediately drop in the steaks and sear one side for 2 minutes. Sneak a peek to see if the first side is nicely browned. If not, continue to sear that side for another minute or so. Flip the steaks and sear the other side for 2 to 3 minutes. Reduce the heat to medium high, cook for another 2 minutes, flip, and cook until a digital instant-read thermometer in the center of the meat reads 120 degrees F for rare or 125 degrees F for medium rare, another 1 to 2 minutes. Transfer the steaks to the warm platter and let them rest, covered loosely with foil, while you make the sauce.
  • TO MAKE THE PAN SAUCE:
  • Return the unwashed pan to medium heat. Add the butter and let it melt. Add the shallots and cook, stirring, until fragrant and just tender, 1 to 2 minutes. Add the whisky or brandy and stir with a wooden spoon, scraping up any browned bits stuck to the pan. Add the broth and Worcestershire sauce, raise the heat to medium high, and bring to a boil. Whisk in the mustard and then the cream. Continue to cook at a boil, stirring, until reduced to a saucy consistency, 3 to 5 minutes. Taste the sauce and season with salt, pepper, and lemon juice. Serve the steaks with the sauce.

PORK IN A WHISKY CREAM SAUCE



Pork in a Whisky Cream Sauce image

This recipe uses low fat Philadelphia cream cheese which is a great way to add richness to a sauce without the guilt!

Provided by joolsmason

Time 40m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • In a frying pan heat the olive oil on a high heat and fry the pork steaks on both sides until brown. At this point add the butter and spoon over the steaks until cooked to your taste. Remove steaks to a plate and keep warm.
  • Drain the excess fat from the pan, lower the temperature to a medium heat and add the garlic,mushrooms and thyme. Fry for 3 or 4 mins then add the whisky. Cook for a couple of mins to cook off the alcohol.
  • Pour in chicken stock, whisk in the cream cheese and season.
  • Put the steaks back into the sauce to heat through for a few mins Turn up the heat to reduce the sauce. Serve.

THE FORT'S WHISKY BBQ SAUCE



The Fort's Whisky BBQ Sauce image

Provided by Food Network

Categories     condiment

Time 35m

Yield about 6 cups

Number Of Ingredients 8

2 cups chili sauce
2 cups fresh orange juice
1 cup molasses
1/2 cup honey
1/2 cup whiskey
1/4 cup steak sauce
1/8 cup Worcestershire sauce
1/8 cup brown sugar

Steps:

  • Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Use immediately or cool and refrigerate for up to 10 days.

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