Auld Alliance Potted Blue Cheese Scotch Whisky Recipes

AULD ALLIANCE: POTTED FRENCH BLUE CHEESE AND SCOTCH WHISKY PATE

Steps:

• Add the blue cheese to a pestle and mortar or a large bowl and pound to a smooth paste.
• Now add the whisky drop by drop, and stir into the creamed blue cheese.
• Continue adding whisky for as long as it is still incorporated into the cheese (or as much as the blue cheese can drink!) and it makes a firm cream.
• Season with freshly ground black pepper to taste and pack into ramekins.
• Chill well before serving and serve either as an unusual pâté for a starter or as a savoury dish to end a meal.
• Serve with toast, crackers, water biscuits or oatcakes, and fresh watercress.

AULD ALLIANCE: FRENCH ROQUEFORT CHEESE AND SCOTCH WHISKY PATE

Steps:

• Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream.
• Pack into small earthenware pots or ramekins and chill in the fridge for 3 to 4 hours.
• Serve the pâté with hot buttered toast, water crackers, or oatcakes, and seasonal fresh fruits or vegetables. Also a great appetizer filling, and a delicious topping for steak!

TOMATO AND WHISKY SAUCE

Steps:

• Chop the tomatoes and place in a saucepan with the other ingredients.
• Simmer for 20 minutes.
• Store refrigerated.

RASPBERRY AND WHISKY CHEESECAKE

Steps:

• Melt the butter in a non-stick pan, add the tablespoon of whisky, crush the digestive biscuits (Graham crackers) and add to the pan.
• Mix well and then press into a greased, loose-bottomed 8-inch cake tin and chill for about half an hour in the refrigerator.
• Beat the cream cheese and sugar together.
• Whip the double cream and whisky until softly stiff and fold into the cream mixture.
• Spread over the biscuit base and chill.
• Soak the raspberries in the honey and whisky for about 30 minutes.
• Strain the raspberries.
• You will need about 4 fluid ounces of juice and you may have to top it up with whisky if necessary.
• Take two ounces of juice and the arrowroot and mix to form a paste.
• Heat the rest of the juice with the sugar until almost boiling and then stir in the arrowroot paste and continue stirring over a low heat until the glaze is thick.
• Then stir the raspberries into the glaze and leave until cool.
• Spread the raspberries and glaze over the base.
• Whip the cream mixed with a tablespoon of whisky until softly stiff and then decorate the cheesecake.
• Finally, sprinkle a tablespoon of malt whisky over the top just before serving.