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”