THE BEST CARAMEL SAUCE RECIPE (WITH WHISKEY)
This is the very best caramel sauce recipe - and the secret ingredient is a touch of whiskey. I use this sauce in recipes, over ice cream, and on top of desserts.
Provided by Kit
Time 30m
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over medium heat. Then add the sugar and whisk until melted.
- Add the whiskey, salt, and vanilla. Let simmer steadily for 5 minutes, stirring frequently.
- Add the cream and let the sauce slowly simmer and reduce for 20-25 minutes, until it has thickened. Stir every few minutes. You want the caramel to be thick enough to for a thick layer to stick on the back of a spoon.
- Pour the sauce into mason jars and store in the fridge for up to a week, or use it in a recipe.
WHISKEY-GLAZED CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Melt 1/2 stick (4 tablespoons) of the butter in a large skillet (with a lid) over high heat. Add half the carrots and stir them around to brown them quickly, about 1 minute. Remove to a plate and repeat with the remaining carrots.
- Pour the whiskey into the skillet, taking care if you're cooking over an open flame. Let the whiskey bubble up and cook until slightly reduced, about 3 minutes. Reduce the heat to medium low, add the other 1/2 stick of butter and stir it around until it's melted. Stir in the brown sugar and some salt and pepper. Add the leaves from 1 of the sprigs of thyme, then add the carrots. Reduce the heat to low, place the lid on the skillet and cook for 5 minutes. Remove the lid and cook for another 5 minutes.
- Serve garnished with the remaining thyme sprig.
CARAMEL WHISKEY GLAZE
Yield 1 cup
Number Of Ingredients 4
Steps:
- In small sauce pan, heat butter and brown sugar over med/low. Stir until sugar is completely dissolved and starting to caramelize. Turn heat to low and carefully add whiskey to the pan. If flaming occurs, remove from heat, stir, and slowly return to burner. Gradually add heavy cream and increase to medium heat until sauce starts to simmer. Allow simmer over controlled heat for 8-10 minutes until thickened. Pour and enjoy!
WHISKEY-GLAZED HAM
Juicy whiskey-glazed ham.
Provided by Brian Genest
Categories Main Dish Recipes Pork Ham Whole
Time 2h30m
Yield 20
Number Of Ingredients 6
Steps:
- Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.
- Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.
- Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.
- Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.
- Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.
- Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.
Nutrition Facts : Calories 410.1 calories, Carbohydrate 8.4 g, Cholesterol 75.8 mg, Fat 25.7 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 10.4 g, Sodium 1497 mg, Sugar 7.1 g
WHISKY CARAMEL SAUCE
Provided by Ruth Cousineau
Categories Condiment/Spread Sauce Scotch Dairy Dessert Valentine's Day Spirit Whiskey Butter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
- Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
- Remove from heat and carefully add Scotch, butter, and salt (caramel will steam vigorously and harden). Cook over moderately low heat, stirring, until caramel is dissolved.
- Cool sauce to warm.
MOUTHWATERING WHISKEY GRILL GLAZE
With a flavor made famous by a popular restaurant chain, this glaze is perfect with steak, ribs, chicken, pork or fish! It's so good, I could almost drink it!
Provided by KELLY GASPARINI
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium saucepan, place onion powder, garlic powder, hot pepper sauce, pineapple juice, whiskey, brown sugar, beef bouillon and Worcestershire sauce. Bring the mixture to a boil. Reduce heat and simmer 15 minutes.
- Remove from heat and pour over grilled meats as desired.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 61.2 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.6 g, Sodium 327.2 mg, Sugar 58 g
WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES
The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish's glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.
Provided by Genevieve Ko
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the potatoes: The potatoes should all be the same small size, about 1 inch in diameter, so cut any larger ones in halves or quarters. Place in a large saucepan with 4 cups water and add the salt. Bring to boil over high heat, then continue boiling until a paring knife slides through a potato easily, about 15 minutes.
- About 5 minutes before the potatoes are tender, start the salmon: Combine the sugar, whiskey and Worcestershire sauce in a large skillet, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Season the salmon with salt and pepper, then add to the skillet skin side down (or the flat side if the fillets are skinless). Reduce the heat to medium-low and simmer until the salmon becomes opaque about halfway up the sides, about 5 minutes.
- Meanwhile, carefully tip the saucepan into the sink to pour out all but about 1/4 cup cooking water, keeping the potatoes in the pan. Return the saucepan to the stove with the potatoes and a thin layer of cooking water at the bottom, and set over high heat. Cook, shaking the pan often, until the liquid evaporates and the potatoes are crusted in a fine film of salt, about 5 minutes. The pan should be extremely dry and coated in salt and the potatoes will sound crackly when shaken.
- Flip the salmon and continue cooking until just opaque from top to bottom and a paring knife slides through with almost no resistance, about 5 minutes longer. If you started with a 1-inch-thick fillet, this will be medium-rare. The timing will vary depending on the thickness of your fish and your preferred doneness. If you'd like, use tongs to peel off and discard the skin if there is any. The glaze should have thickened and be syrupy.
- Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.
WHISKEY-GLAZED PECANS
I call these my Jack Daniels Pecans. The subtlety spiked buttery coating makes them an addictive little nosh during a holiday cocktail hour. -Jennifer Schoonover, Trimble, Missouri
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Preheat oven to 300°. In a microwave-safe bowl, combine butter, brown sugar and whiskey; microwave, covered, on high for 30-60 seconds or until butter is melted; stir until smooth., Place pecans in a small bowl; drizzle with butter mixture and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 30-35 minutes or lightly browned, stirring occasionally. Sprinkle with salt. Cool completely. Store in an airtight container.
Nutrition Facts :
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