|
|
 |
| |
Drambuie Oranges
6 to 8 small thin skinned juicy oranges
4 tablespoons Drambuie
Slice the top and the bottom off each orange and sit each one on a board. Cut away the outer skin so that there is no white pith left behind and then slice each orange across into thin slices. Arrange the slices overlapping in the centres of 4 large dessert plates, drizzle over the Drambuie and serve straight away.
Alternatively, place the orange slices in a shallow dish with the Drambuie, cover and leave to chill in the fridge for 3 to 4 hours, during which time the juice from the oranges will develop a wonderful tasting sauce with the Drambuie. Arrange on serving plates as before and serve while the slices are still chilled end.
Honey and Whisky Cake
6 oz SR Flour 6 oz Butter
6 oz Soft Brown Sugar 3 Eggs,Beaten
4 tb Whisky Grated rind of a small Orange
-----BUTTER ICING-----
6 oz Icing Sugar 2 oz Butter
2 tb Clear Honey Juice from the Orange
-----DECORATION-----
Toasted Flaked Almonds
Set oven to 375F/Gas 5. Grease two 7 inch sandwich tins. Cream the butter and sugar together in a bowl. Add the orange rind. Beat in the eggs one at a time and whisk until the mixture is pale and fluffy. Sift in about half the flour and add the wiskey. Fold into the mixture. Sift in the remaining flour and fold in. Divide the mixture equally between the two tins and smooth the tops. Bake for 20-25 minutes until light golden. Turn out on to a wire rack to cool.
To make the icing, put the butter into a mixing bowl. Add the honey and one tablespoon of the orange juice. Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined. Sandwich the cakes together with half of the buttercream. Smooth the remainder over the top of the cake and decorate with the toasted almonds.
|
Scotch Barbecue Sauce
2 cups ketchup
1/2 cup mild flavored (light) molasses
1/3 cup Scotch (highland park 15 yr. old works great!)
1/4 cup Dijon mustard
3 tablespoons hot pepper sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all ingredients in heavy saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover, chill)
Makes about 2 1/2 cups.
adapted by Julie Johnson from a recipe in Bon Appetit magazine July 2000
|
Veal Scallops with Scotch Whisky Pan Sauce
TOTAL TIME: 30 MIN
SERVES: 4
Ingredients
- 1 large garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon, crumbled
- 1/2 teaspoon sweet paprika
- Kosher salt and freshly ground pepper
- 1 1/2 pounds thin veal scallops
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 pound white mushrooms, thinly sliced
- 1 scallion, white and tender green parts, finely chopped
- 1/4 cup Scotch whisky
- 3/4 cup chicken stock or canned low-sodium broth
- 2 tablespoons heavy cream
Directions
- In a small bowl, mix the garlic with the thyme, tarragon, paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper. Rub the mixture all over the veal.
- In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of olive oil in the skillet. Add half of the veal and cook over high heat until lightly browned and nearly cooked through, about 1 1/2 minutes per side. Transfer to a large platter. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of olive oil and veal. Lower the heat if the pan juices start to darken.
- Add the mushrooms and scallion to the skillet and cook over high heat, stirring occasionally, until just softened and beginning to brown, about 3 minutes. Carefully add the whisky and ignite with a long match. Cook until the flames subside. Add the stock and cook until reduced by half, scraping up any browned bits from the bottom of the pan, about 5 minutes. Add the cream and simmer just until slightly thickened, 1 to 2 minutes longer; season with salt and pepper. Add the veal, turning to coat. Transfer to the platter and serve.
Adapted from Food & Wine Magazine
|
|
| |
|
|
