Archive for the ‘SCOTCH RECIPES’ Category
So if you’re anything like me, you see the holidays as not only an excuse to wear ties and vests that would be viewed as fashion travesties any other time of year, but to re-establish your certification as a functioning alcoholic. The holidays present us with many opportunities for not just social drinking but social drinking of whimsical holiday cocktails that, much like singing Santa ties and white socks, celebrate a finite calendar period of acceptance.
“What the hell is he rambling about?” you’re probably thinking. “He must be drunk right now!”. Well there’s a point here, I promise you. Sure, candy canes are the quintessential Christmas tree decoration alongside those shiny balls that shatter if you so much as look at them funny, but did you know that they’re edible? No, seriously. Even better, you can use them in cocktails like…
The Merry Irishman
2 parts Tullamore Dew (or other full-bodied Irish whiskey)
1 part Kahlua
1/2 part peppermint schnapps
(Bacon) candy cane for garnish
Combined and served in a rocks glass over ice.
Ok, the original recipe calls for a ho-hum standard candy cane but that doesn’t play into my preceding ramblings very well. Whether you choose to try them in a drink, eat them on their own or just hand them on the tree, you can find bacon candy canes at Archie McPhee and Co. They taste like bacon (allegedly) and come 6 to a box for under $5.
Fantastic Article from This Little Piggy – & Right up our alley!
one, 5-pound chunk of pork belly
½ cup golden raisins, puréed in the food processor
½ cup Hogshead blended Scotch Whiskey
½ cup Lyle’s Golden Syrup
40 g salt
5 g cure #1
60 g turbinado sugar
2 g mace
5 g long pepper
For ‘assembly’ instructions, visit: http://thislittlepiggy.us/2010/01/hogshead-scotch-bacon/
Lamb Chops with Fresh Figs and Whisky
Serves 2 – serve on a bed of barley with winter cherries
4-6 baby lamb chops
1½ tbs olive oil, 1tsp butter
1 tbs chopped shallot
1 clove garlic chopped
1½ tsp coarsely ground black pepper
½ tsp red peppercorns
1¼ quart cups very rich veal stock ( you can substitute a low sodium beef broth and chicken broth in equal measures for the veal stock)
¼ cup single malt
4 fresh figs (carefully peeled and quartered at room temperature)
4 rosemary stalks
½ cup dried cherries (soaked in 6 tbs of slightly warmed whisky for 1 hour)
1/3 cup medium scotch barley
1½ cups water
- Bring 1½ cups of water to boil, add barley and ½ cup veal stock, cover and simmer 45 mins/until all liquid is absorbed.
- Stir in soaked cherries and peppercorns, reserving 15 cherries for lamb dish, cover.
- Saute shallot and garlic in oil and butter over low heat. When soft, remove half. Raise heat to medium, add chops and cook for 3 mins on each side.
- Lower heat, add ¾ cup veal stock, black pepper and whisky.
- Remove chops and cover, simmer sauce, add salt to taste, add 15 dried cherries and reduce sauce by about 1/3rd.
- Season barley, arrange on plates, arrange chops and figs on barley bed, spoon sauce over, garnish with rosemary stalks.
Thank you to scotchwhisky.net (http://www.scotchwhisky.net/cooking/index.htm) for the wonderful recipe.
We Love BaconScotch!
What a great blog! Let’s all keep an eye on this one!
BACON SOUR INGREDIENTS:
1 1/4 parts Basil Hayden’s Bourbon
1 part St-Germain Liqueur Infused with Applewood Smoked Bacon (recipe included below)
1 part Freshly Squeezed and Strained Lemon Juice
1/2 part Diluted Maple Syrup (1:1 ratio of Vermont Grade A Medium Amber Syrup to water)
1 dash Peychaud’s® Bitters
1/4 part Pasteurized Egg White
* Combine bourbon, bacon-infused St-Germain, lemon juice, diluted maple syrup, bitters and
egg white into a mixing glass and shake vigorously with ice.
* Strain over fresh ice into a double-old fashioned glass.
* Garnish with an orange slice and a piece of the St-Germain infused Applewood smoked bacon.
* 9 Thick Slices of Applewood Smoked Bacon
* Two 750 ml bottle of St-Germain Liqueur
We Love BaconScotch!
Chef Cora has some incredible dishes as only she can and tonight was no exception. Her starter was a cocktail with an appetizer dish. Not so sure about the appetizer itself because I was so intrigued by the drink she served with it.
So here it goes…
A healthy shot of bourbon (substitute your favorite scotch) in a glass coated with a vanilla salt (easy to do – dip the glass in vanilla and then into a salt, such as used for Margaritas). Instead of a stir stick, the drink included a rasher of brown sugar coated bacon skewered on a wooden kebak type stick.
That is quite an interesting and original use of both bacon and scotch…..
Try it. Let us know what you think. BTW, she won the challenge so Food Network might have more information on the drink and appetizer dish soon.