evanstonwhisky wrote:Doesn't whisky go great with food?
ClubSmed wrote:I know that this is probably a complete no no but had anyone ever tried making Whisky jelly (jello)?
Liechtenstein wrote:ClubSmed wrote:I know that this is probably a complete no no but had anyone ever tried making Whisky jelly (jello)?
Interesting...do you put the whisky jelly onto crackers?
I'm just thinking: a good cracker, a smear of a favourite pÃ¢te, topped with a dab of whisky jelly. Sounds like great finger food at cocktail hour...
ClubSmed wrote:Sorry, I mean Whisky Jello for those across the pond
ClubSmed wrote:I have had some very nice whisky marmalade though....
Liechtenstein wrote:ClubSmed wrote:I have had some very nice whisky marmalade though....
I do remember seeing some whisky-flavoured orange marmalade in a speciality store. It was a product from the UK. I didn't buy it at the time...
ClubSmed wrote:On that note maybe an orange jello (jelly) made with whisky (a blend to experiment) would go well? I think I may try this later
ClubSmed wrote:I have had quite a few Orange Marmalades made with whisky (they are quite readily available over here) and the best I have had to date is the one from the Edradour distillery shop.
On that note maybe an orange jello (jelly) made with whisky (a blend to experiment) would go well? I think I may try this later
Holysinner wrote:I also bought a couple of quality cheeses which I plan to try with different drams, though I have no idea what would make for a good pairing.
ClubSmed wrote:Holysinner wrote:I also bought a couple of quality cheeses which I plan to try with different drams, though I have no idea what would make for a good pairing.
I think that there are some very nice whisky/ cheese combinations, I look forward to hearing about your views and recommendations on this.
Holysinner wrote:The only pairing I've tried so far really didn't work for me. A delicious (on it's own) creamy havarti with Glenmorangie The Original. The cheese became overly salty, and the whisky became very wine-y, and somewhat bitter. I'm not going to try another whisky with this havarti, I just can't imagine it working with anything, really.
The other cheese I got is a fine aged asiago...I'm thinking a sherried whisky, so that means Macallan 12. I'll probably give it a try tomorrow, though I'm not terribly optimistic after today's experiment.
scotchdrinker wrote:You could also try a blue cheese with either a sherried whisky or if you have at your disposal a Glenmorangie Quinta Ruban. A nice Parmesan will go with certain whiskies also.
pkt77242 wrote:Now this sounds good Liechtenstein. I might have to get a bottle of Crown Royal after all.
johan brugge wrote:I joined a whisky dinner once, wich was really good. But in general I drink my whisky a few hours before or after a meal so my taste buds are not 'infected' and I drink water in between sips.
Liechtenstein wrote:After my third try, I have a whisky jelly that is good! Here is the recipe:
-2 ounces Crown Royal (+/- 30ml)
-Â½ teaspoon gelatine powder (2.5ml)
-pinch of salt
-maple syrup (approx 2 oz.)
I heated the Crown Royal 21 seconds in my microwave, added the salt and the gelatine powder. I blended this with a whisk. To this mixture, I added enough maple syrup to get 4 oz of liquid. I blended this with a whisk, covered the mixture and put it in the refrigerator.
Whisky cookbook wins world award
The cookbook suggests uses for various whisky flavours
Two restaurant owners from Grantown on Spey have won an international award for a book - on cooking with whisky.
Sheila McConachie and Graham Harvey run the Craggan Mill restaurant. The Whisky Kitchen - 100 ways with whisky and food, is their first book.
It was judged best book on cooking with beer, wine or spirits at the Gourmand World Cookbook Awards in Paris.
Ms McConachie said different whiskies could be used for cooking fish and meat.
She said: "The main thing is whisky isn't just whisky because they have different tastes.
"They vary tremendously from the peaty, smoky ones from the islands through to the sweeter ones on Speyside."
The restaurateur added: "You have to cook the whisky. If you just pour it on it is actually quite hideous and ruins whatever it is you are cooking."