Recipe: Whiskey recipes

Dublin Caramel Apple Cake

Caramel:

1/2 cup firmly packed brown sugar
1/4 cup butter
1 8-0z carton heavy whipped cream ,divided
1/2 cup chopped pecans

Cake:

1 package apple cinnamon quick bread mix
1 cup chopped, peeled apple
3/4 cup water
3 tablespoons water (may use Irish whiskey)
1/4 cup oil
1 egg

Topping:

remaining heavy whipping cream
2 tablespoons powdered sugar
2 tsps Irish whiskey if desired
cinnamon

Heat oven to 350 degrees. In small saucepan over low heat,
combine brown sugar, butter, and 2 tablespoons whipping
cream.

Cook and stir just until butter is melted. Remove from heat;
stir in pecans. Pour mixture into bottom of ungreased 9-inch
round cake pan or 9-inch square pan. Set aside.

In large bowl, combine all cake ingredients. Stir 50-75
strokes by hand until mix is moistened. Carefully spoon
batter over the caramel mixture, making sure caramel is
completely covered. Bake at 350 degrees for 40-50 minutes
or until toothpick inserted in center comes out clean. Cool 1
minute; invert onto serving plate. Cool.

Just before serving, in small bowl beat remaining whipping
cream until soft peaks form. Add powdered sugar and
whiskey.

Beat until smooth peaks form. Spread whipped cream
mixture on top of cake. Sprinkle lightly with cinnamon.
Store in refrigerator.

Serves 8

Bourbon Balls

Recipe By :Serving Size : 60Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Powdered Sugar
1/4 pound Margarine
1 cup Pecan pieces -- Broken
6 Tablespoons Whiskey
1/2 pound Bitter chocolate squares
1/4 block Paraffin
Pour whiskey over nuts and let stand 2 hours or overnight.
Cream sugar
and margarine together in food processor until consistency
of corn meal.
(Or you can use a fork to combine these.) Add whiskey and
nuts and
mix well. Chill several hours. Mold chilled candy into balls
and return to
the refrigerator to re-chill. Melt chocolate and paraffin in a
double boiler
stirring to combine. (Or position a pan in a skillet of water.)
Dip balls in
melted chocolate and place on waxed paper.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Best stored covered in the refrigerator.
NOTES : If you used toothpics for dipping - remove and fill
in the hole
with chocolate from a spoon.

IRISH CREAM CHOCOLATE MOUSSE CAKE

For Mousse:
4 large eggs
1/3 cup sugar

12 ounces semisweet chocolate, chopped

1 1/2 cups chilled whipping cream
1/4 cup Irish cream liqueur

For Syrup:
2/3 cup sugar
5 tablespoons water
5 tablespoons Irish whiskey

For Cake:
6 large eggs
3/4 cup plus 2 tablespoons sugar
2 tablespoons instant espresso powder or coffee powder
Pinch of salt
1 cup all purpose flour

For Chocolate Bands:
2 14 1/2 x 3-inch waxed paper strips
4 ounces semisweet chocolate, chopped
1 tablespoon plus 1 teaspoon solid vegetable shortening

For Chocolate curls:
12 1-ounce squares semisweet baking chocolate

Powdered sugar

Mousse:
Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not
allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers
160 F., about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture
until cool and very thick, about 10 minutes.

Place chocolate in top of double boiler over simmering water; stir until melted and smooth.
Remove chocolate from over water. Cool to luke warm.

Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour luke warm
melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until
set, at least 4 hours or overnight.

Syrup:
Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat
and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover
and let stand at room temperature.)

Cake:
Preheat oven to 350 F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line
bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in
large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted,
about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do
not overmix or batter may deflate.)

Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35
minutes. Cool cake completely in pan on rack.

Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove
pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.)

Assembly:
Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush
with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3
tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush
with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake
while preparing chocolate bands.

Chocolate Bands:
Line large baking sheet with foil and set aside. Place another large sheet of foil on work surface;
top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable
shortening in heavy small saucepan over low heat until melted and smooth. Pour half of melted
chocolate down center of each waxed paper strip. Using metal icing spatula, spread chocolate to
cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper
strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until
chocolate begins to set but is still very flexible, about 2 minutes.

Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate
side next to cake, place band around side of cake; press gently to adhere (band will be higher than
cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of
chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate).
Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake.

Chocolate curls:
Line baking sheet with foil. Unwrap 1 square of chocolate. Place chocolate on its paper wrapper
in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time
will vary depending on power of microwave). Turn chocolate square onto 1 side and hold in
hand. Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing
chocolate curls to fall gently onto foil. Form as many curls as possible. Repeat process with
remaining chocolate squares. Place curls decoratively atop cake, mounding slightly. (Can be
prepared 1 day ahead. Refrigerate cake.)

Sift powdered sugar over chocolate curls before serving cake.

12 servings

Bon App tit
March 1995

LEMON-WHISKEY BUNDT CAKE

Here's a quick, modern version of an old-fashioned favorite.

1 18.5-ounce package yellow cake mix
1 3.4-ounce package instant lemon pudding mix
4 large eggs
1 cup milk (do not use low-fat or nonfat)
3/4 cup whiskey
1/2 cup vegetable oil
1 tablespoon grated lemon peel
1 cup chopped pecans
2 teaspoons all purpose flour

1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter

Preheat oven to 350 F. Generously butter 10- to 12-cup Bundt pan; dust with flour.

Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup whiskey, oil
and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on
rack while preparing glaze.

Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat
until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake.
Cool cake completely in pan. Turn cake out of pan. (Can be made 2 days ahead. Cover and store
airtight at room temperature.)

Serves 12.

Bon App tit
January 1998

IRISH COFFEE MERINGUES

This lovely treat is usually filled with simple whipped cream and presented at teatime. Inspired by
a dessert from Ballymaloe Cookery School, this one is dressed up with luscious coffee-whiskey
cream and coffee-flavored meringues.

Meringues
7 tablespoons sugar
3 tablespoons (packed) dark brown sugar
1 teaspoon instant espresso powder or instant coffee powder
2 large egg whites

Filling
1 1/4 cups chilled whipping cream
2 tablespoons sugar
2 tablespoons Irish whiskey
2 teaspoons instant espresso powder or instant coffee powder

Chocolate-covered coffee beans (optional)

For meringues:
Preheat oven to 250 F. Line 2 heavy baking sheets with parchment paper. Stir 3 tablespoons
sugar, 1 tablespoon brown sugar and 1 teaspoon instant espresso powder in small bowl to blend
well. Using handheld electric mixer, beat egg whites in medium bowl until medium-stiff peaks
form. Add remaining 4 tablespoons sugar and 2 tablespoons dark brown sugar to egg whites by
tablespoonfuls and beat until stiff peaks form. Fold coffee-sugar mixture into meringue.

Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly. Using
knife, gently spread meringues 2 1/2- to 3-inch rounds. Bake until meringues are dry and can be
easily be lifted from parchment, about 45 minutes. Transfer meringues to racks and cool
completely. (Can be prepared 2 days ahead. Store in airtight containers at room temperature.)

For filling:
Beat 1 cup whipping cream in medium bowl to medium-firm peaks. Add sugar, Irish whiskey and
instant espresso powder and beat until firm peaks form.

Place 1 meringue on plate, flat side down. Spoon 1 generous tablespoon of espresso cream filling
over. Top with another meringue, flat side down, and press gently until filling spreads to edge.
Repeat with remaining meringues and filling. (Can be prepared 1 hour ahead. Cover with plastic
wrap and refrigerate.)

Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form. Spoon small dollop
of cream atop each meringue. Garnish each with chocolate-covered coffee beans, if desired.

6 servings.

Bon App tit
May 1996



RIZ A L'IMPERATRICE

2/3 cup rice
2 cups milk
4 egg yolks
1/2 cup sugar
1 tablespoon gelatin soaked in 2 tablespoons cold water
1 teaspoon vanilla essence
3/4 cup candied or preserved fruit
Rum or whiskey
1 cup heavy cream
Red glac cherries or candied citron and candied pineapple

Wash rice. Cover with cold water and bring to a boil. Boil for 2 minutes. Drain and transfer to a
saucepan containing 1 1/4 cups milk and simmer until the rice is very tender. Heat remaining
milk.

In the top of a double boiler, combine the egg yolks and sugar. Gradually stir in the hot milk and
continue stirring until smooth and thick. Add softened gelatin and vanilla. Strain. Mix into the rice
and cool until the mixture begins to set.

Soak the 3/4 cup candied or preserved fruit in a little rum or whiskey for 1/2 hour. Whip the
heavy cream and fold in the soaked fruit. Mix into the rice mixture. Turn into a decorative ring
mold and chill. Before serving, unmold on a platter and decorate with glac cherries or candied
citron and candied pineapple.

Serves 6-8

House & Garden
January 1965
James A. Beard

ASIAN PEARS WITH GINGER-MAPLE SYRUP

1/4 cup water
1 tablespoon matchstick-size pieces peeled fresh ginger
1 cup pure maple syrup
2 tablespoons whiskey or brandy
1 teaspoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg

4 7-ounce chilled Asian pears
2 tablespoons finely chopped crystallized ginger
1 tablespoon finely chopped fresh mint leaves

Combine 1/4 cup water and fresh ginger in heavy medium saucepan. Cover; simmer until ginger
is tender, about 5 minutes. Stir in syrup, whiskey, lemon juice, lemon peel and nutmeg. Simmer
10 minutes to blend flavors, stirring occasionally. (Can be made 2 days ahead. Cover; chill. Bring
to simmer before continuing.)

Slice pears into rounds. Overlap 6 rounds on each plate. Drizzle sauce over. Top with crystallized
ginger and mint.

Makes 6 servings.

Bon App tit
March 1998

CHRISTMAS FRUIT PIES MASSAM

The non-stick mini-muffin tins required for this recipe are available at many supermarkets.

For filling
1 large Granny Smith apple
1/4 cup golden raisins
1/4 cup dark raisins
1/4 cup dried currants
1 tablespoon fresh lemon juice
2 tablespoons brandy or whiskey
1/3 cup granulated sugar

For dough
2 sticks (1 cup) unsalted butter, softened
2 cups all-purpose flour
1 cup confectioners' sugar

Make filling:
Peel and core apple and grate coarse. In a bowl stir together apple and dried fruits and stir in
remaining filling ingredients. Filling may be made 1 day ahead and chilled, covered.

Make dough:
Preheat oven to 350 F.

In a food processor blend together dough ingredients until a dough forms, about 1 minute.

Reserve one third dough, chilled, for tops of pies. With floured hands roll rounded teaspoonfuls
of remaining dough into 1-inch balls and press each ball evenly onto bottom and up side of each of
24 non-stick mini-muffin tins (1 3/4 by 1 inch). Chill shells 30 minutes.

On a floured surface roll out reserved dough into an 8-inch round (about 3/4 inch thick) and with
a 1 1/2-inch round cutter cut out 24 rounds, rerolling scraps as necessary. Fill each shell with
about 1 heaping teaspoon filling (fill level with top of tin), and top each pie with a round of
dough, pressing edges together to seal. Chill pies 20 minutes.

Bake pies in middle of oven 25 to 30 minutes, or until pale golden, and cool in tins on racks 20
minutes. Turn pies out onto racks and cool completely. Pies may be made 4 days ahead and kept in
an airtight container at room temperature.

Makes 24 miniature pies.

Gourmet
December 1996
Judy Massam: Wellington, New Zealand


Title: GRILLED BREAST OF CHICKEN W/MAPLE
WHISKEY GLAZE
Categories: Poultry, Sauces
Yield: 2 servings

1 t DRIED THYME
2 CHICKEN BREASTS* boned, skin
1/2 c PURE MAPLE SYRUP
3 T JACK DANIEL'S WHISKEY
1 T VEGETABLE OIL

*Note: Chicken breasts should be boned, skinned & split.
Rub thyme over
both sides of chicken breasts. Combine syrup, whiskey and
oil. Marinate
breasts in the refrigerator for several hours. Grill or broil
breasts,
basting frequently with marinade for a shiny brown glaze.
(Glaze burns
easily, so watch carefully.)

Title: Green Mountain Maple Barbequed Chicken
Categories: Barbeque, Poultry
Yield: 1 servings

3 tb Pure Maple Syrup
3 tb Chili Sauce, bottled
1 tb Cider vinegar
2 ts Dijon Mustard
4 ea Boneless Chicken thighs or breasts
1 tb Vegetable Oil

Prepare barbeque (medium-high heat). Stir maple syrup,
chili
sauce, vinegar and mustard in small saucepan until well
blended. Brush chicken with oil, season with salt and
pepper.
Arrange chicken on barbeque. Grill until cooked through,
turning occasionally and brushing generously with sauce,
about
10 minutes. Serve Immediately.

GINGERY-MAPLE CHICKEN

Categories : Main Course--Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chicken drumsticks or pieces
1/2 cup flour
1/4 cup vegetable oil -- (approx.)
1/2 cup maple syrup
2 tablespoons cider vinegar
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons ground ginger
2 cloves garlic -- minced
1/2 teaspoon pepper
minced green onions -- optional

In large bowl, combine chicken and flour. Toss to coat well,
shaking off
excess flour. In large skillet, heat 2 tablespoons of the oil
over
medium-high heat. Cook chicken in batches, about 5
minutes, turning
frequently and adding more oil as needed, until golden.

Arrange chicken in single layer in 11 X 7" baking dish. In
small bowl, whisk
together remaining engredients (except green onions) and
pour evenly over
chicken.

Bake, uncovered, in 325F degree oven for 30 minutes. Turn
the chicken over;
bake for 45 minutes or until the glaze has thickened.

Serve garnished with minced green onions.