Recipes with Whiskey?

Question

Does anyone know of a good recipe using whiskey? I am interested in a dessert but any will do. Planning on usiing Maker's.

Answer 1

Hazelnut Whiskey Cake
Ingredients
2
cups
All-Purpose Flour

1
teaspoon
Baking Soda

1
teaspoon
Ground Cinnamon

2
teaspoon
Nutmeg freshly grated

1/2
cup
Unsalted Butter room temperature

1/2
cup
Sugar granulated

6

Eggs separated

1
teaspoon
Organic Lemon juice (fresh)

1
cup
Currants (dried)

1
cup
Thompson Seedless Raisins or Flame Seedless Raisins

2
cups
Hazelnuts or Hickory Nuts coasely chopped

1/2
cup
Bourbon Whiskey

1/2
teaspoon
Salt

Preparation
Preheat the oven to 300 degrees. Butter 2 standard loaf pans. On a sheet of waxed paper, sift together the flour, baking soda, cinnamon and nutmeg, and set aside. Cream the butter until soft and then cream in the sugars, a little at a time, until smooth. Beat the egg yolks; add to the butter mixture. Stir in the lemon juice.

Mix the currants, raisins, and nuts with the dry ingredients. Add to the batter, alternativing with the whiskey. Beat the egg whites with the salt until they form peaks. Gently but thoroughly fold into the batter.

Divide the batter between the prepared loaf pans. Bake for 2 hours, or until the cakes pull away from the sides of the pans.

Answer 2

New Orleans Style Bread Pudding with Whiskey Sauce

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows

Preheat the oven to 350 degrees F.

Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.

Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.

Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.

Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.

Whiskey Sauce:
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.



Recipe: Emeril Lagasse

Answer 3

Whiskey Galore
1 1/2 teaspoons cocoa
1 1/2 teaspoons instant coffee
1 (1/2 ounce) packet gelatin
6-8 fluid ounces boiling water
1 (14 ounce) can condensed milk
1 (15 fluid ounce) can evaporated milk
6-8 fluid ounces whiskey


Mix the cocoa, instant coffee and gelatine together, then dissolve completely in the boiling water.
Combine the two tins of milk and stir in the whiskey and the gelatine mixture.
Pour into a bowl or mould and leave set in the fridge.
Turn out when ready and serve with crunchy sweet biscuits- brandy snaps would be excellent if available.

Answer 4

Kentucky Bourbon Cake

The dried fruit is soaked in bourbon overnight, so plan to begin this cake a day in advance.

INGREDIENTS:
8 ounces red candied cherries, halved
8 ounces green candied cherries, halved
8 ounces seedless raisins or chopped dates
2 cups bourbon
1 1/2 cups (3 sticks) butter, room temperature
2 cups granulated sugar
1 cup firmly packed light brown sugar
6 large eggs, separated
5 cups all-purpose flour
2 cups chopped pecans
2 teaspoons ground nutmeg
1 teaspoon baking powder

PREPARATION:
In a medium bowl, combine the cherries, raisins, and bourbon; cover and let soak overnight.
Preheat the oven to 275°F.
In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy; add the egg yolks and beat well.

Stir in the soaked fruit with bourbon. In a small bowl, combine 1/2 cup of the flour with the pecans; set aside. Add the remaining flour, nutmeg, and baking powder to the creamed mixture and blend well. In a bowl, beat the egg whites with an electric mixer until stiff peaks form; gently fold into the cake batter. Sprinkle the floured pecans over batter and fold in gently.
Grease and flour a 10-inch tube pan and line the bottom with greased waxed paper. Pour the batter into the pan; bake at 275° for 3 to 3 1/2 hours, or until a wooden pick or cake tester inserted in center comes out clean. Cool the cake. Turn cake out of the pan, peel off waxed paper, and store in a tightly covered container for several days.

Answer 5

"Bread Pudding" - 8 servings

3 eggs
3 cups milk
1/2 cup sugar
1 tbsp. vanilla extract
1/4 tsp. salt
4 cups soft white bread cubes
1/2 cup raisins or chopped, pitted dates
Whiskey Sauce

1) Preheat oven to 325*. Butter 1 1/2-quart casserole. In large bowl with wire whisk, beat eggs until frothy. Beat in milk, sugar, vanilla and salt until combined. Stir in bread cubes and raisins; let stand 5 minutes. Stir again; pour mixture into prepared casserole.
2) Set casserole in baking pan; place on oven rack. Add boiling water to baking pan to reach halfway up side of casserole. Bake 1 1/2 hours or until knife inserted near center comes out clean. Serve warm with Whiskey Sauce.
(TIP: Soft bread makes a creamier pudding; firm-textured bread yields a firmer pudding.)


"Whiskey Sauce"

1/2 cup butter or margarine
1 cup packed brown sugar
1/3 cup bourbon
1/4 tsp. ground nutmeg

In 1-quart saucepan over medium-high heat, heat all ingredients to boiling. Serve warm over Bread Pudding. Yields 1 cup.

Answer 6

Irish whiskey cream cheesecake

Ingredients
40g/1¾oz unsalted butter
150g/5oz Oreo cookies, or similar
2 egg, yolks only
40g/1¾oz caster sugar
250g/9oz cream cheese
100g/3¾oz Irish whiskey cream liqueur
2 tsp leaf gelatine
30ml/1fl oz water
1 tsp zest of minneola (or normal orange if not in season)
225g/8oz double cream
50g/2oz dark chocolate, 70% cocoa solids

Method
1. Make the cheesecake base:melt the butter in a small saucepan on a low heat.
2. Crush the cookies in a bag using a rolling pin to a medium to fine crumb. Mix the butter with the cookie crumbs ensuring the crumbs are well coated.
3. Place a spring sided 20cm/8in ring mould or 6 individual shaped moulds of choice on a lined flat baking tray. Spoon the buttered crumbs into the mould(s) to form a base and place in the refrigerator to chill.
4. Make the cheesecake filling: place the egg yolks in a medium sized mixing bowl, add the sugar and using a hand whisk or electric whisk, mix to make a sabayon. The mixture should be at a thick ribbon stage to nearly hold its own shape, light coloured and smooth in texture.
5. In a separate bowl beat the cheese until just softened and smooth. Whisk into the egg mixture then add the Irish whiskey cream liqueur and mix until soft.
6. In a shallow dish, cover the gelatine with hot water. Leave to soak for a few minutes until softened, then drain and put into a pan with 2 tbsp/30ml/1fl oz of water. Heat gently, swirling until dissolved.
7. Cool, then whisk into the cheese mixture. Fold in the zest. Whip the double cream to soft peaks and fold in. Pour the mixture on top of the base in the tin and chill for at least 1½ hours.

or Sticky toffee puddings with a whiskey and butterscotch sauce
Ingredients
200g/7oz fresh dates, stoned and finely chopped
175g/6oz self-raising flour
1 tsp bicarbonate of soda
1 tsp vanilla essence
1 tsp coffee essence
100ml/3½fl oz milk
85g/3oz unsalted butter
140g/5oz sugar
2 eggs, beaten just to break the yolks
vegetable oil, for greasing
whipped cream, to serve
For Butterscotch Sauce
3 tbsp unsalted butter
8 tbsp golden brown sugar
200ml/7fl oz whipping cream
200ml/7fl oz Irish Whiskey
1 tbsp vanilla essence



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Pour 175ml of boiling water over the dates and set aside to soak and cool.
3. Sift the flour and soda together.
4. Add the essence to the milk.
5. Cream the butter and sugar together until light and fluffy.
6. Add the eggs slowly, waiting until each addition has been incorporated each time, before adding more.
7. Fold the flour and milk alternately into the egg mixture. Lastly, pour in the dates.
8. The mix will be rather light and runnier than a cake batter.
9. Ladle into 6-8 greased individuals moulds and place on a baking sheet in the centre of
the oven.
10. Bake for about 30 minutes, until the puddings are firm and starting to pull away from the side of the moulds.
11. Remove from the oven and turn out on to a wire rack to cool.
12. To make the butterscotch sauce, put the butter in a medium-sized pan over a medium-high heat.
13. When the butter is bubbling, add the sugar. Stir together for about three minutes, until the sugar has dissolved, and the whole mass is foaming, and bubbling.
14. Carefully pour in the cream, followed by the Irish Whiskey, and turn down the heat. Let it all come together and boil for another minute or two, and then remove from the heat. Add the vanilla.
15. Allow to cool slightly.
16. To serve, place the puddings on warm plates and ladle a generous spoonful
of the sauce over each one. Dollops of whipped cream will top them off perfectly.

If wrapped in cling film, the puddings keep well for a couple of days. They can be reheated in just a minute or two in the microwave or covered in some of the sauce in a medium oven.

Answer 7

Cherries Jubilee!!!

Answer 8

Three good glasses full and soon you won’t need any recipe!