br>Soak the raisins in whiskey or water for 30 minutes
oven for 45 minutes.
Irish Whiskey Toffee Sauce: Meanwhile, in saucepan
ime. Stir in apricots and whiskey. Stir in flour mixture until
ake is baking, make Irish Whiskey Glaze:
Combine whiskey, sugar and butter
bowl.
Mix Irish cream liqueur and Irish whiskey in a 1
Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.
With mallet or back of meat chopper, flatten out steaks until they are very thin.
Melt butter and allow to get very hot. Season steaks with salt and pepper.
Place in pan and cook 1 minute.
Turn steaks and cook for another minute.
Add onions and mushrooms, finely sliced, and cook for 30 seconds.
Add Irish whiskey.
Place steaks and vegetables on a platter and set aflame. Garnish with chopped parsley after flames are blown out (about 30 seconds).
Serves 2.
br>Boil 1/2 cup whiskey in small saucepan until reduced
up measure, and add enough Irish whiskey to total 1 1/3
pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs and
Put the whiskey into a small bowl.
ool slightly, and stir in whiskey and milk.
Pudding: Preheat
In a large bowl, combine the cookie crumbs, pecans and 1 cup of sugar.
Dissolve coffee granules in the Irish Whiskey in a small cup.
Add the coffee/whiskey mixture and the corn syrup to the dry ingredients, mixing until blended.
Shape mixture into 1-inch balls and roll in the remaining 1/2 cup of sugar.
Store in an air tight container.
Prepare the tea.
Note about tea: Use what you like and experiment. I use regular tea, but my grandmother always used Irish tea.
Add the whiskey to the mug, then the honey, then the lemon.
Stir thoroughly, add the cinnamon stick (let sit a few minutes - about 2 minutes - stir again), then drink.
Hot drinks are great for a dry cough.
ilk and 1/4 cup whiskey; stir in coffee crystals.
Beat egg yolks in mixer bowl, gradually adding granulated sugar, and continue beatint until thick and pale, about 5 minutes. Beat in whiskey gradually. Transfer to large bowl.
Beat cream, confectioner's sugar, and vanilla together in mixer bowl until stiff. Gently fold whipped cream, a third at a time, into egg yolks.
Spoon cream mixture, alternating with thin layers of preserves, into 8 parfait glasses. Freeze at least 4 hours or overnight.
as thickened.
Add the whiskey & liqueur and chill until thickened
br>Add remaining butter, the whiskey and broth. Bring to boil
ith 1/4 cup of whiskey.
Cover with plastic wrap
confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl