Chocolate Whiskey Cake

This rich, almost flourless, one layer chocolate cake is flavoured with whiskey. I strongly recommend a none peated, slightly strong, sweet whiskey such as: Jack Daniels; Jameson; Grace O’Malley; Slane; or the one I used, Glenmorangie Coffee. Almost a sin, I know, but the whiskey/coffee flavour was amazing. For those of you who cook, youContinue reading “Chocolate Whiskey Cake”

Whiskey Flambé Candied Blood Oranges

I have a thing for fire, as my family and friends already know. The grill is my friend (and it’s always grilling season, even in snow), if a dish can be flambéd, I will do it. Creme Brulee was a dish I learned early in life and my brandy fired sweet potatoes even made itContinue reading “Whiskey Flambé Candied Blood Oranges”

Suntory Yamazaki Distillery, Japan

Overlooking the small town of Shimamoto, Osaka, the Suntory Yamazaki distillery was started in 1923 by one of the 2 fathers of Japanese whisky, Shinjiro Torii. The other Father of Whisky was Masataka Taketsuru who went on to found Nikka whisky. Taketsuru was originally trained in Glasgow and studied whisky distilling under Scottish masters. HeContinue reading “Suntory Yamazaki Distillery, Japan”

Whiskey Apple Tarts – with a bonus of Whiskey Apple Snow

Whiskey Apple Tarts were one of the first things I thought of when I thought of adding Whiskey to food. Irish, Speyside or an American Tennessee Whiskey goes so well with apples. I tried 3 different styles of whiskey in the apple tarts: Grace O’Malley, Glenmorangie Signet and Slane. I also experimented with Brandy asContinue reading “Whiskey Apple Tarts – with a bonus of Whiskey Apple Snow”

Whiskey Caesar Salad

Well, the whiskey recipe challenge has begun. In all my years as an amateur chef and whiskey aficionado, I had never thought to marry the two together. Sure I have glanced at the Bourbon BBQ sauces on the selves and I had a generous hand adding wine, sherry, port and brandy to various dishes  (OKContinue reading “Whiskey Caesar Salad”

Without Wood, There Would be No Whiskey

In the Beginning Without the marriage of charred wood with Poitín, there would be no whiskey as we know it. Back in the depths of time, the raw material distilled from alembic or pot stills, was most likely stored in whatever barrel happened to be available. Back then, there were not a lot of storageContinue reading “Without Wood, There Would be No Whiskey”