simmer brown sugar, syrup, butter, cinnamon, nutmeg, and salt over medium
an, add the tablespoon of whisky, crush the digestive biscuits (Graham
Serves 4-6.
Speyside Whisky Festival: Held each year at
ivid pink.
Add the whisky and heat for about 15
n the refrigerator.
Some recipes call for the dough to
aste.
Now add the whisky drop by drop, and stir
eat to cool, and add whisky.
Peel the oranges, ensuring
medium saucepan, combine the whisky, orange juice, and orange zest
ith the 3 tablespoons of whisky. Mix well, cover and leave
hem warm.
Add the whisky to the buttery steak juices
Crumble the first 4 shortbread biscuits into smallish crumbs and sprinkle the crumbs into the bottom of a glass bowl.
Spoon the warmed jam over the shortbread crumbs.
Mix the cream cheese, creme fraiche, whisky and heather honey together, beating well to make a smooth cream.
Divide the cream over the top of the jam and shortbread crumbs, and then scatter the raspberries over the cream.
Garnish with the shortbread biscuit quarters and serve with double cream and a shot of whisky on the side.
gg yolks until thick. Add whisky very slowly. Beat in the
mins. Stir in the whisky.
Pour hot marmalade into
hen moved.) Stir in the whisky.
Pour hot marmalade into
igh heat, combine butter, honey, whisky, and sugar. Bring to simmer
Cook the spaghetti according to the pack instructions.
Drain and quickly add the creme fraiche, smoked salmon pieces and whisky to the hot spaghetti.
Stir quickly to coat the pasta, then serve garnished with the dill sprigs.
Place the salmon on a plate and freeze for 1 hour.
Using a very sharp knife slice the fish as finely as possible across the grain. Lay the slices in a single layer on a plate.
Drizzle over the lemon juice and whisky and then season with salt and pepper. Sprinkle on the sugar and then the herbs.
Allow to marinate for at least 1 hour (overnight if possible), basting with the juices two or three times before serving with lemon wedges, thinly sliced brown bread and butter.
Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream.
Pack into small earthenware pots or ramekins and chill in the fridge for 3 to 4 hours.
Serve the pate with hot buttered toast, water crackers, or oatcakes, and seasonal fresh fruits or vegetables. Also a great appetizer filling, and a delicious topping for steak!
efrigerate if preparing ahead.
Whisky Barbecue Sauce: In a small
emaining cheese mixture.
Add whisky and caramelized onions,. Stir to