Whiskey is a type of liquor made from fermented grains, including rye, wheat, corn and barley, that is aged in oak barrels. Including it in dishes adds a warm, smoky flavor to the meal and an added dimension of interest for the diner because liquor is not a frequently used ingredient. The best whiskeys for cooking are from Scotland, also known as scotch, due to their smoky flavor, according to Cook's Illustrated. Other whiskey types include Irish whiskey, bourbon and Tennessee whiskey.
French Toast Croissants with Whisky
Step 1
Combine the egg yolks, whiskey, cinnamon and heavy whipping cream in a mixing bowl, and pour the mixture into the casserole dish.
Step 2
Soak the halved croissants in the egg yolk mixture for about one minute on the first side and two minutes on the second side.
Step 3
Melt the butter in a skillet set over medium-low heat.
Step 4
Add the croissant halves and cook on each side for approximately three to four minutes until golden brown.
Step 5
Place the cooked French toast on a serving dish and tent with aluminum foil until served.
Whisky-Marinated Ribs
Step 1
Combine the brown sugar, butter, whiskey, vinegar, apple cider and Dijon mustard in a bowl.
Step 2
Reserve about 1/2 cup of the marinade and pour the rest into a zippered plastic bag.
Step 3
Rinse the ribs, place them in the bag and turn until the meat's surface is completely covered in the marinade.
Step 4
Marinate the meat in the refrigerator for approximately six hours.
Step 5
Preheat a grill approximately 30 minutes before you begin cooking. Add the meat and cook each side for approximately five minutes. Apply the reserved marinade with a basting brush on each side of the ribs and cook for an additional three minutes on each side until the sauce appears like a glaze.
Whisky-Soaked Peaches
Step 1
Heat the dried peaches, 2 cups water and honey in a saucepan on medium.
Step 2
Reduce the temperature to low and simmer the mixture for approximately 20 minutes or until the peaches reconstitute and the sauce reduces and thickens.
Step 3
Add the mint and whiskey and simmer the dessert for an additional three minutes.
Step 4
Cool the dessert and serve at room temperature in stemmed goblets.
Things You'll Need
- 4 egg yolks
- 1 cup heavy whipping cream
- 1 tsp. cinnamon
- 1 oz. whiskey
- Medium mixing bowl
- Rectangular casserole dish
- 2 day-old croissants, sliced in half lengthwise
- 3 tbsp. butter
- 12-inch skillet
- Spatula
- Serving dish
- Aluminum foil
- 1/4 cup brown sugar
- 1/4 cup apple butter
- 1/2 cup whiskey
- 1/8 cup vinegar
- 2 tbsp. apple cider
- 1 tbsp. stoneground mustard
- 1 tbsp. Hungarian paprika
- Gallon-size zippered plastic bag
- 2 cups dried peaches, sliced into thin strips
- 3 tbsp. honey
- 2-qt. saucepan
- 1 cup mint leaves, finely chopped
- 1/3 cup whiskey
- 2 stemmed goblets
References
- "Food Lover's Companion"; Sharon Tyler Herbst and Ron Herbst; 2007
- "Cooking Light": Essential Ingredient: Whiskey
- "Cook's Illustrated"; Roasted Rack of Lamb with Whiskey Sauce; December 2007
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