DRAMBUIE-FLAVORED CRèME ANGLAISE
Provided by Mary Bergin
Categories Sauce Dessert Vegetarian Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups.
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.
- 2. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half this mixture into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture coats the back of the spoon. (It is very important to stir constantly. Do not overcook; cooking too long will result in scrambled eggs.)
- 3. Pour through a fine-mesh strainer into a clean bowl and immediately set the bowl over a larger bowl filled with ice cubes and cold water until chilled, stirring occasionally, about 30 minutes. Stir in the liqueur. Refrigerate, covered, until needed.
HOMEMADE DRAMBUIE
An unusual liqueur recipe from an online source. The serving size listed is approximately one ounce. The steeping time is not included in the preparation time.
Provided by Molly53
Categories Beverages
Time 5m
Yield 26 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a tightly covered container.
- Shake several times for the first 24 hours.
- After 24 hours, remove lemon zest.
- Cover and let stand for 2 weeks in a cool, dark place shaking gently every other day.
- Strain through a sieve to remove the angelica and fennel seeds.
- cover and let stand in a cool dark place for several months (preferably 6 months).
- Pour clear liquid into carafe for drinking enjoyment.
- Cloudy dregs may be saved for cooking.
DRAMBUIE SAUCE
A smooth and creamy Drambuie Sauce to accompany haggis on Burns Night
Provided by minkx1
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add 100mml of drambuie to a hot saucepan, bring it to the boil and allow it to reduce by half.
- Reduce the heat then stir in 150ml of double cream and season with salt & pepper. If you want a slightly sweeter sauce add 2-3tsp of clear Scottish honey at this point. Allow this mixture to reduce by half to a nice thick consistency.
- Once reduced, take the sauce of the heat and serve it over the haggis.
CHICKEN DRAMBUIE
Make and share this Chicken Drambuie recipe from Food.com.
Provided by rozeiscool
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dip the chicken in flour and brown it in butter.
- Remove from pan.
- Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour.
- When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce.
- Once thickish return chicken to pan to heat then serve.
Nutrition Facts : Calories 483.3, Fat 37.2, SaturatedFat 18.7, Cholesterol 178.2, Sodium 985.3, Carbohydrate 3.9, Fiber 0.1, Sugar 0.1, Protein 32.6
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