Whisky Cream Recipes

HOMEMADE IRISH (WHISKEY) CREAM

Steps:

• Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.

CREAM WHISKEY

Steps:

• Combine all ingredients in a blender. Blend on high speed for 30 seconds. Pour into sterilized, tightly sealed bottles and refrigerate. Will keep refrigerated for 2 months if kept cool. Shake bottle well before serving.

WHISKY CREAM

Steps:

• Pour the cream into a large bowl and the whisky and icing sugar. Whip until the cream just holds its shape. Serve alongside the your pudding.

WHISKEY CREAM SAUCE

Steps:

• Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
• Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
• Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
• Serve with beef, baby!

IRISH WHISKY POTS DE CREME

Steps:

• In a heavy saute pan, mix the cream, sugar and powdered espresso. Bring to a boil and remove from heat. Add the cocoa mixture and stir until blended. Add the chocolate and stir until completely melted. Pour a small amount of the mixture into the egg yolks and blend in. Pour the egg yolks into the saute pan.
• Place the pan over medium heat and cook, stirring constantly, until the mixture thickens (about 15 minutes). Do not boil. Remove from heat and add the Irish whisky.
• Pour into eight one-half cup ramekins and chill in the refrigerator until set (about two hours).

WHISKY CREAM SAUCE

Steps:

• Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
• Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
• Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.

FILET MIGNON WITH WHISKEY CREAM SAUCE

Steps:

• Bring filets to room temperature.
• On a plate combine the pepper and rosemary.
• Salt both sides of filets, then press one side into pepper mixture to form a crust.
• In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
• Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
• Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
• For the sauce, combine broth and pepper. Reduce to half.
• Add whiskey, cream and mustard; reduce to desired amount.
• Remove from heat and swirl in butter. Allow to cool slightly to thicken.
• Serve steaks whole or slice thinly and top with sauce.

IRISH CREAM AND WHISKEY COCKTAIL

Steps:

• Fill a short glass with ice, and pour in the Irish cream liqueur, and Irish whiskey. Stir and serve.

WHISKY ORANGES WITH HONEY CREAM

Steps:

• Stir sugar and water together over low to medium heat until sugar is dissoved.
• Bring to the boil, then decrease heat and simmer for 2 minutes.
• Remove from heat to cool, and add whisky.
• Peel the oranges, ensuring that no white pith remains.
• Cut the oranges into segments, cutting between membranes- if you do this over a bowl you will catch all the juice.
• Place the segmented oranges in a bowl and carefully pour over the cooled syrup.
• Refrigerate, covered, for up to three days before serving.
• For the Honey Cream: Place the honey and whisky together in a small bowl and stir until well combined.
• In a separate bowl, beat the cream softly.
• Gradually add the honey mixture to the cream, beating until thick.
• Refrigerate covered until serving time.