ed-high heat, combine butter, honey, whisky, and sugar. Bring to simmer
f the fryer. Serve with honey mustard sauce.
To make
eat to cool, and add whisky.
Peel the oranges, ensuring
an, add the tablespoon of whisky, crush the digestive biscuits (Graham
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.
n another saucepan, heat the whisky until reduced by half. Strain
eek Fondue with Maille(R) Honey Dijon mustard: Slice the leek
Whip the cream until it is thick adding the whisky gradually.
Put the honey in a small pan and heat it.
At the same time beat the yolks in a bowl.
Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it's pale and thick.
Gently fold in the cream and whisky mixture.
Put the mixture in a freezerproof container and freeze for three hours minimum.
Toast the oatmeal under a broiler, turning occasionally with a spoon or spatula, until it is golden brown.
Allow the oatmeal to cool.
Whip the cream until it is very stiff and then mix in the honey, whisky and oatmeal.
Layer the raspberries with the cream mixture in four tall glasses, cover with Kling or Saran wrap and refrigerate.
Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.
emove chicken from skillet; add whisky, scraping the fond (brown bits
Serves 4-6.
Speyside Whisky Festival: Held each year at
ay need to add more honey with a larger pumpkin (taste
ivid pink.
Add the whisky and heat for about 15
mixing bowl; add the honey and one tablespoon of the
aste.
Now add the whisky drop by drop, and stir
medium saucepan, combine the whisky, orange juice, and orange zest
ith the 3 tablespoons of whisky. Mix well, cover and leave
whisk together warm water and honey until honey is dissolved. Add yeast
gg yolks until thick. Add whisky very slowly. Beat in the