Below you will find a variety of mouth watering Whiskey recipes.
Whiskey has inspired a number of the worlds great chefs to create Whisky recipes that all offer food with a delightful Whiskey twist..........Enjoy!
What I've attempted to do on this and a number of other pages which are detailed at the bottom, is to give you recipes and information on food where Whiskey is the base.
All these I've tried and are without doubt superb, especially Bourbon balls. Give them a go.
This is one of my favourite Whiskey recipes for a tasty starter to a meal. Combining whisky and cream makes for a very rich sauce ans is glorious. Quantities are sufficient for six people.
12 ounces (375g) shelled prawns
5 fluid ounces (150ml or generous half cup) double cream
2 tablespoons whisky
1 small onion, finely chopped
2 ounces (60g or half stick) grated cheese
1 ounce (30g 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.
3 tbsp cream (or crème fraîche)
2 tbsp olive oil
3 tbsp whiskey
Salt and freshly ground black pepper
Wash the leeks and slice into thin rounds. Fry gently in a pan for 10 minutes, until soft. Remove and set aside. In the frying pan, heat 2tbsp olive oil. Cook the scallops for 2 minutes of each side (N.B. Do not overcrowd the pan, you can do a few at a time and set aside to keep warm). Once all the scallops have been cooked, remove them from the pan and set aside. Pour 3 tbsp of whiskey into the frying pan and stir over the heat. Remove the pan from the hob and stir in the cream. Season to taste.
Arrange the scallops and leeks on a plate and drizzle with the sauce.
1 cup beer
1 cup flour
seasoning -salt/pepper and a little paprika (mainly for colour)
1 tablespoon whisky
oil for frying
mustard (arran grain if possible)
a little cream or thick milk
Mix the beer, the flour a little black pepper and paprika to make a light batter. Form the haggis into balls the approximate size of small walnuts.
Place oil into a heavy pan or wok and heat (a deep fat fryer MAY do the job). When the oil is hot, roll haggis balls one by one in the batter until fully coated and drop into the hot oil.(be careful as they may "spit".
Cook until the batter is golden brown and remove with draining spoon and place on on kitchen paper or paper towels. Mix the whiskey, milk (or cream) and mustard in a little bowl to make a thin dipping or pouring sauce according to taste. Either pour sauce lightly over the haggis or serve haggis balls on a platter with the dipping sauce bowl in the middle.
One medium cauliflower
6 ounces (185g) finely chopped mushrooms
Half of a finely chopped green pepper
Half UK pint (10 fluid ounces or 300ml or one and a quarter cups double cream). Note that UK and US pints differ.
4 ounces grated cheese. Use cheese with a good flavour.
3 fluid ounces (80 ml or six tablespoons or less than half a US cup) Scotch whisky
1 ounce fine oatmeal
Pinch of nutmeg
Salt and pepper
2 ounces (60g or half a US cup) chopped, mixed nuts
Remove the cauliflower stalks and cook the florets in hot water for five minutes. Drain and put into an ovenproof dish with the chopped mushrooms and green peppers mixed in.
Heat the cream gently in a small pan, add the cheese, stirring frequently. When the cheese has melted, remove from the heat and mix in the whisky and oatmeal.
Add salt and pepper to taste and the pinch of nutmeg. Pour over the cauliflower and sprinkle the chopped nuts on top. Bake in a pre-heated oven at 180C/350F/Gas Mark 4 for 45 minutes. Serve immediately.
This whiskey recipe for sauce is just lovely and goes with any meat.
4 Steaks - rump, sirloin or fillet (according to personal preference)
2 oz Butter
1 small finely chopped onion
2 teaspoons of worcestershire sauce
1 oz mushrooms (finely chopped)
6 tablespoons of whisky
Season the steaks with a little salt and pepper. Melt the butter in a frying pan and fry the steaks until cooked through(both sides), according to personal taste. Set aside and keep warm.
Fry the onion and mushrooms in the steak juice for about 3-4 minutes. Reduce heat SLIGHTLY and add the whisky and worcestershire sauce (pan juices may "spit" at this point).
Return the steaks to the heat and bring the sauce to the boil. Add further seasoning if required.
Serve warm/hot with a potato dish of yoru choice (boiled new potatoes would be customary)
Now this Whiskey recipe is probably my all time favourite (because I've got a really "sweet tooth")
What a deadly combination - whisky and chocolate! Who could resist? In the ingredients, chocolate digestive biscuits are known as Chocolate Graham Crackers in North America.
6 oz chocolate digestive biscuits (Graham Crackers)
1 pint whipped cream
3 tablespoons whisky (vary to suit your taste)
1 oz caster sugar (granulated sugar)
2 egg whites
2 drops vanilla essence (extract)
1 oz toasted split almonds
Grated chocolate for decoration
Finely crush the chocolate digestive biscuits and spread equally in the bottom of six sundae dishes. Whip together the cream, whisky, sugar and vanilla until stiff.
Separately, whip the egg whites until they are also stiff and then fold into the cream mixture. Spoon equal quantities into the dishes over the biscuits. Chill and finally decorate with the toasted almonds and grated chocolate.
Here is another Whiskey recipe that is Scottish amd so uses Scotch whisky - combined with apples to make a delicious tasting jelly.
Six pounds of cooking apples
Granulated sugar (quantity depends on amount of juice extracted)
Whisky (quantity depends on personal taste)
After washing the apples and removing any over-ripe brown elements, quarter them and just cover in a large preserving pan.
Boil the apples until they are soft (but not pulpy). Scald a jelly bag (layers of cheesecloth), suspend it over a bowl and pour in the fruit and liquid. Allow to drip overnight.
Don't be tempted to squeeze the bag as this will produce a cloudy jelly.
Allow one pound of sugar for every pint of juice (2 cups of sugar for ever 2½ cups of liquid).
Put both the juice into a pan and stir in the sugar over a moderate heat until all the sugar dissolves.
Then, stirring continuously, bring to the boil, and boil rapidly for about ten minutes. Remove any scum which forms. You can check to see if the jelly will set by dropping a little on a cold plate.
Once the setting point has been reached, remove from the heat and allow it to rest/cool for a few minutes.
Add about a tablespoon of blended whisky (vary the amount according to taste).
Then pour the jelly into warm, clean jars, cover, label and store.
It is best not to use the jelly for at least three months.
8 oz self-raising flour
6 oz butter
3 beaten eggs
Measure(to own taste) of Whisky
6 oz soft brown sugar (light brown sugar)
Rind of a small orange, grated
Ingredients for butter icing
6 oz icing (frosting) sugar
2 oz butter
2 tablespoons clear honey
Juice from a small orange
Toasted flaked almonds as decoration (if desired)
Cream the butter and sugar together, adding the orange rind. Beat in the eggs, one at a time into the mixture. Whisk until the mixture is pale and fluffy. Sift in half of the self-raising flour and pour in the whisky. Fold into the mixture and sift in the remaining flour, folding this also.
Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops. Bake for 20/25 minutes in an oven at 375F/ until the cake is a light golden brown colour.
Turn onto a wire rack to allow it to cool.
For the icing
Put the butter, honey and one tablespoon of orange juice in a mixing bowl. Slowly sift in the icing (frosting) sugar and work the mixture till they are all combined.
Use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top.
150ml/5fl oz single malt whisky
1 lemon, juice only
30ml/1fl oz ginger cordial
honey syrup, to sweeten (can be made from equal measures of honey and hot water)
apple juice, to taste
apple slices, to finish
Pour the whisky into a jug full of ice.
Add the lemon juice and cordial and honey syrup to taste.
Top up with apple juice. Stir well, then pour into three whisky tumblers.
Finish with the apple slices, and serve.
55g plain flour
pinch of Salt
2 tsp groundnut oil
300ml orange juice
2 tbsp Honey
3 tbsp whisky
170g fresh raspberries
icing sugar, to dust
cream or Greek yogurt, to serve
Sift the flour and salt into a large bowl. Make a well in the centre and break in the egg. Gradually whisk in the milk to form a smooth batter.
Heat a non-stick frying pan. Add the oil and wipe out with kitchen paper. Pour enough batter into the pan to just coat the base and cook for approximately 1 minute.
Loosen the edges, turn over (or toss!) the pancake and cook the other side. Do the same with the remaining batter, making 4 pancakes. Put to one side.
Pour the orange juice into the frying pan and add the honey and butter. Bring to the boil and simmer for 5 minutes. Stir in the whisky.
Carefully fold each pancake in half, then half again to make a triangle and slide into the simmering sauce. Heat for 30 seconds to warm through.
Sprinkle the raspberries over the pancakes and dust lightly with icing sugar. Take the pan to the table and serve straight away with cream or Greek yogurt.
This is a Whiskey 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.