I don't really like Whiskey. However, I like it in baked goods. I like it in Bourbon Balls at Christmas. I can't remember a Christmas that my mother didn't make them. I also like it in other cookie recipes, breads and desserts. I recently bought an expensive bottle of Irish Whiskey just to use in baking.Here are a few of my favorite recipes using Irish Whiskey.
We recently visited England and had a great time. I've been thinking about Irish and Scotch Whiskey. I'm not really a Whiskey drinker, but I understand that if you get a really good Whiskey, you can sip it slowly, and it's incredible, like an aged Brandy!
I decided to create a recipe for a Whiskey Cake using the best Irish Whiskey.
I already have my "Best of the Best " recipe for what I call, The Queen's Whiskey Sauce, as if I know whether the Queen drinks Whiskey!
I did get a chance to see her when we were in England..... maybe that was my opportunity to find out!
I didn't want to wait until Christmas to create this, so I thought I'd post it ahead of time so you all can plan to serve it, as I will, for Christmas dinner!
Here's what you'll need:
1 - 10" Bundt pan ( I like the classic Kugelhopf Pan) , brushed well with my Pan Release Mixture that's posted under Tips, Hints and More. It's fool proof for release!
1 C of Chopped Pecans
1 18.25 box of Yellow Cake Mix
1 5 oz. box of Jello Cheesecake Instant Pudding Mix
1/2 C Water
4 Eggs
1/2 C Vegetable Oil
1/2 C Irish Whiskey, the best that you can afford! As I researched Irish Whiskey, I discovered that there are some incredibly expensive brands.
The following is a list of some of the best "affordable" Irish Whiskies for this cake:
Concannon
Jameson 12 yr. Old Blend
Black Bush
Powers
Redbreast
Green Spot
Connemara Cask Strength
Sprinkle the Pecans on the bottom of the pan
Mix together in a stand mixer or in a bowl with an electric mixer:
Cake Mix
Pudding Mix
Water
Eggs
Vegetable Oil
Whiskey
Beat well
Pour the batter into the pan.
Bake at 325 degrees for 1 hour
Place on a cooling rack until completely cooled.
Invert onto a serving platter
Serve with the following recipe for the Queen's Whiskey Sauce:
1 Pint of Heavy Cream
3 Eggs
1/2 C Sugar
1/2 tsp Vanilla
1 C Irish Whiskey ( the same brand of Whiskey you used in the cake batter)
In a Double Boiler over simmering water.
Cook Cream and Eggs , whisking constantly
Add Sugar
Add Vanilla
Whisking constantly for about 10 minutes
Slowly whisk in the Whiskey until fully incorporated
Drizzle it over slices of the Whiskey Cake. ( Be generous, you paid dearly for the Whiskey)
Enjoy!
Peace in the Kitchen!
Irish Whiskey Cake with Whiskey Icing:
I've been fortunate enough to travel to many countries and experience the food and culture. My wife and I have friends in France, Switzerland, Morocco, Hong Kong, Sweden .....! We were in Great Britain recently during Christmas and loved everything about it. Our son travels a lot and he and his wife have both been to the British Isles, England, Scotland and Ireland. He came home from a trip once with some really good Whiskey and we sat around and had a tasting. I'm not much of a Whiskey drinker but I eventually bought a bottle of good Irish Whiskey. I decided that I would use it to make a cake. Here's the recipe for an Irish Whiskey Cake and Whiskey Icing. What a great way to enjoy good Irish Whiskey.
1/2 C + 2 C of the best Irish Whiskey you can afford.
6 oz. (70%cocoa) of the best Bittersweet chocolate you can find, Scharffen Berger, Valhrona, Lindt, etc., chopped.
2 tsp Medaglio D'Oro instant Espresso Coffee, in 6 TBS of water.
1/3 C skinless whole almonds, toasted , approximately 2 oz.
6 TBS flour, divided.
3/4 C (1/1/2 sticks) butter, toom temperature, divided.
7 TBS vanilla sugar, divided.
3 large eggs, separated. ( when baking, it's important to use large eggs if the recipe calls for them)
A pinch of fine sea salt
2 oz. semi sweet chocolate, chopped. Again, buy the best, it makes a difference.
Preheat the oven to 350 degrees.
Grease a 10" Springform Pan with my Pan Release Recipe. (equal parts of Vegetable Oil, Flour and Crisco), mixed well and applied with a pastry brush.
Boil 1/2 C Whiskey in a saucepan and reduce it to 1/4 C, about 2 minutes.
In a small stainless steel bowl:
bittersweet chocolate
espresso coffee mixture
boiled whiskey
Place the bowl over a saucepan of simmering water and stir until smooth.
Remove the bowl and set aside.
Finely grind the almonds in a food processor with 2 TBS of flour.
In a bowl:
1/2 C butter
6 TBS of vanilla sugar
Beat well with a hand mixer until fluffy.
Add egg yolks, one at a time until incorporated.
Add sea salt.
Fold in the chocolate mixture.
Fold in the almond / flour mixture.
With clean beaters, beat the egg whites to soft peak, gradually add 2 TBS of vanilla sugar and continue beating to stiff peak.
Fold egg whites into the batter alternately with remaining 4 TBS of flour.
Pour batter into the prepared pan.
Bake at 350 degrees for 40 minutes, until a toothpick comes out clean in the center of the cake.
Remove from oven and cool in the pan for 30 minutes.
Invert onto a cooling rack and cool completely.
Icing:
In a small stainless steel bowl:
semisweet chocolate.
remaining 2 TBS of Irish Whiskey.
Place over a saucepan of simmering water and stir until smooth.
Remove the bowl and add remaining 1/4 C of butter, 1 small piece at a time until each piece is fully incorporated before adding the next piece.
Place the bowl over a larger bowl of ice water and beat with a an electric hand mixer until smooth, about 1 minute.
Ice the entire cake.
Enjoy!
Peace in the Kitchen!
Bourbon Pumpkin Pie:
2 TBS butter
3/4 C sugar
3 eggs
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp cinnamon
1 C canned pumpkin
1 C evaporated milk or heavy cream
1/4 C Irish Whiskey
1-9" unbaked pie shell
Cream butter & sugar
Add eggs, one at a time, beating after each addition
Add remaining ingredients, beating well
Pour into the shell
Bake 450 degrees for 10 minutes
Reduce heat to 325 degrees and continue baking for another 45 minutes
Enjoy!
Peace in the Kitchen!
Holiday Whiskey Balls!
This one packs a punch ...... Oh, why not!
I would also make these with Irish Whiskey or Rum.
Make at least a week in advance so the Bourbon has a chance to...... mellow!
They're No Bake so they are less time consuming.
3 C crushed Vanilla Wafers.
1 C finely chopped Pecans ...... roasted if you prefer and have the time.
1 C Powdered Sugar
1 1/2 TBS Cocoa Powder .... You know what I say about the Cocoa Powder, don't skimp on this ingredient, nothing but the best. I now use Hershey's Special Dark.
2 TBS Corn Syrup ( sorry about this one, but it's necessary)
1/2 C Bourbon, Irish Whiskey or Rum ... again, the best you can afford.
Powdered Sugar for rolling the cookies at the end.
Combine, in a medium bowl:
Wafers
Pecans
Powdered Sugar
Cocoa Powder
Stir in the Corn Syrup and Irish Whiskey
Use a small cookie scoop to form 1" balls.
Roll them in Powdered Sugar
Enjoy!
Peace in the Kitchen!
Rum Balls:
Another recipe from my mother's collection. I like the simplicity of this recipe. We'll make these for Thanksgiving or Christmas.
1 1/2 C Coconut
4 C Crushed Vanilla Wafers
1 1/2 C Chopped Pecans
Place in a large mixing bowl and mix well.
Add 1 C Sweetened Condensed Milk
1/2 C Rum
Mix well.
Use a cookie 1 1/2" Cookie Scoop to form each cookie. Roll in the palm of your hand.
Roll in Confectioner's Sugar, cover and refrigerate.
Roll in Sugar again just prior to serving.
Enjoy!
Peace in the Kitchen!
Holiday Rum or Irish Whiskey Balls:
This one packs a punch ...... Oh, why not!
I would also make these with Irish Whiskey or Rum.
Make at least a week in advance so the Irish Whiskey has a chance to...... mellow!
They're No Bake so they are less time consuming.
3 C crushed Vanilla Wafers.
1 C finely chopped Pecans ...... roasted if you prefer and have the time.
1 C Powdered Sugar
1 1/2 TBS Cocoa Powder .... You know what I say about the Cocoa Powder, don't skimp on this ingredient, nothing but the best. I now use Hershey's Special Dark.
2 TBS Corn Syrup ( sorry about this one, but it's necessary)
1/2 C Irish Whiskey ... again, the best you can afford.
Powdered Sugar for rolling the cookies at the end.
Combine, in a medium bowl:
Wafers
Pecans
Powdered Sugar
Cocoa Powder
Stir in the Corn Syrup and Irish Whiskey
Use a small cookie scoop to form 1" balls.
Roll them in Powdered Sugar
Enjoy!
Peace in the Kitchen!
This favorite Egg Nog Recipes comes from Southern Living Magazine.
We were editing our vast collection of magazines so I went through them and cut out my favorite recipes.
Egg Nog Coffee Punch:
1 Quart of Coffee Ice Cream
1 Quart of Vanilla Ice Cream
1 Quart of Egg Nog
2 C Hot Brewed Coffee
1/2 C Coffee Liqueur (Kahlua)
1/2 C Irish Whiskey
1 container of Frozen Whipped Topping, thawed
Ground Nutmeg
Scoop all of the Ice Cream in a large Punch Bowl
Add Egg Nog, Coffee, Coffee Liqueur and Irish Whiskey.
Stir until the Ice Cream just begins to melt.
Serve in mugs topped with thawed Whipped Topping and a sprinkle of ground Nutmeg.
Enjoy!
The Holidays!
This bread makes a great gift for the holidays.
This is another one of Aunt Faye's original recipes.
Here's what you'll need:
3 - 9"X 5" Loaf Pans brushed well with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and keep it in a jar in the refrigerator. I always have it available for all of my baking needs. It's the best pan release. It's incredible when baking in Bundt Pans that have intricate designs.
I serve it with my Bourbon Sauce. (recipe to follow)
8 eggs, separated
3 C Granulated Sugar
4 sticks of Butter (1 pound)
3 C sifted Flour
1/2 C Bourbon
2 tsp Vanilla Extract
2 tsp Almond Extract
1 C chopped Pecans
Is a large mixing bowl:
Egg Whites
Beat until soft peaks form.
Add 1 C of the Sugar and continue beating until stiff peak stage.
Set aside.
In a Stand Mixer with a paddle attachment:
Butter
Remaining Sugar
Beat until creamy smooth, about 3 minutes.
Add Egg Yolks one at a time, beating well after each yolk.
Add Flour in thirds with the Bourbon, alternating and mix well.
Add:
Vanilla Extract
Almond Extract
Pecans
Mix well.
Gently fold in Egg Whites.
Pour into the loaf pans.
Bake at 350 degrees for 1 hour.
Remove pans from the oven, cool on a rack for 10 minutes .
Invert onto a cooling rack covered with Parchment Paper and cool completely.
Serve with my Bourbon Sauce:
1 C Granulated Sugar
1/2 C Butter, melted
1 Egg, beaten
1/4 C Irish Whiskey
1 tsp Vanilla
Heat Sugar and Butter in a saucepan
Add Egg, whisk well
Remove from heat
Add Irish Whiskey
Whisk well and return to heat until it thickens, whisking
Remove from heat and add Vanilla.
Transfer to a jar and keep refrigerated.
It can be served cold or reheated.
Enjoy!
Peace in the Kitchen!
This recipe is what I would call an American version of the famous French Tarte Tatin.
It comes from Betty Crocker. I've adapted it and added recipes for Sugared Fruit.
I will make this for Thanksgiving or Christmas.
This would be a great cake to share at a Fall Block Party, at a Church Supper, at a Holiday Party.
Parts of this recipe may seem complicated, but I believe that in the end it will make an impressive dessert.
Here's what you'll need:
2 - 8" round cake pans brushed well with my Pan Release Mix. ( equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and store it in a jar in the refrigerator. I always have it available for all of my baking needs. If you're baking a cake in an intricately designed Bundt Pan, this is the only mix that I recommend for perfect release.
Line the bottom of the pans with a piece of round parchment paper and brush with Pan Release Mix.
Make the sugared Cranberries and Sugared Oranges ahead of time and keep in an airtight container, at room temperature, for up to 2 days. I recommend this step.
Preheat the oven to 350 degrees.
1/2 C sweetened dried cranberries
1/2 C shopped dried apricots
2 tsp grated orange peel
3 TBS Irish Whiskey
3 red apples, unpeeled, quartered and sliced 1/4" thin.
1 box of Betty Crocker Super Moist yellow cake mix.
1 C water
3/4 C slivered almonds, finely ground.
1/3 C vegetable oil
4 eggs
3 TBS chopped crystalized ginger
Glaze:
1/4 C apple jelly
2 oz. (from an 8oz. container) Mascarpone Cheese, softened
1/2 C heavy cream
1 TBS sugar
Fresh sugared cranberries and sugared orange slices for garnish ( recipes to follow)
Whiskey Soaked Fruit:
In a medium mixing bowl:
Dried Cranberries
Apricots
Orange Peel
Irish Whiskey
Mix well and let stand at room temperature overnight.
Line the bottom and sides of each cake pan with overlapping apple slices. Trim slices as necessary to line the sides.
In a large mixing bowl:
Cake Mix
Water
Almonds
Oil
Eggs
Beat with an electric mixer, on low, until moistened.
Increase speed to medium and beat 2 minutes, scraping bowl as needed.
Fold in Whiskey soaked fruit by hand.
Gently pour batter , divided equally, into each pan.
Bake for 40 - 45 minutes.
Immediately release and invert the cakes onto wire cooling racks over a parchment paper lined sheet pan. Remove the parchment paper from the cake top.
Brush top and sides of the warm cakes with the glaze.
Glaze
In a small bowl:
Microwave the Apple Jelly for about 30 seconds, stirring half way through.
Brush top and sides of each cake with the glaze.
Cool completely, at least 1 hour.
In a small bowl:
Mascarpone Cheese
Heavy Cream
Sugar
Beat with an electric mixer on high until stiff peaks form.
Transfer each cake to individual serving platters and frost the tops only, with the whipped cream
Garnish with Sugared Cranberries and Sugared Oranges. Decorate the top and the base of the cakes with the fruit.
Sugared Cranberries:
1 C Granulated Sugar
1 C Water
1 C Fresh Cranberries
6 TBS Super Fine Sugar
Cook Sugar and water on low until sugar is dissolved.
Remove from heat, do not boil.
Fold in berries and pour into a bowl.
Cover and refrigerate overnight.
Drain berries in a colander over a bowl.
Place super fine sugar in a shallow dish.
Add berries, roll to coat.
Spread on a parchment paper lined sheet pan in a single layer.
Let stand at room temperature for at least 1 hour.
Sugared Oranges:
1 Navel Orange (leave peel on)
1/2 C Sugar
Slice 1/4" and cut each slice in half to create a crescent.
Bring water to a boil in a large saucepan.
Stir until sugar dissolves.
Wash down the sides of the pan with a wet pastry brush to prevent crystals.
Add Oranges and reduce heat.
Gently simmer until Oranges are soft and glazed, about 1 1/2 hours. The larger the saucepan the easier it is to avoid splattering.
Use a slotted spoon and transfer to a wire rack over a parchment paper lined sheet pan.
Dry overnight at room temperature.
Note:
The berries and oranges can be made ahead of time. Stored in an airtight container at room temperature for up to 2 days.
I recommend doing this to speed up the preparation of the cakes.
Enjoy!
Peace in the Kitchen!
Irish Whiskey Cookies:
4 C Flour
1 C Granulated Sugar
8 TBS Butter. melted
3/4 C Heavy Cream
1/4 tsp Ground Cloves
A Pinch of Black Pepper
1/2 C + 1/2 TBS Hershey's Special Dark Cocoa Powder
1/4 tsp Baking Soda
1 tsp Baking Powder
1/2 C Chopped Pecans
2 oz. Irish Whiskey
Preheat the oven to 350 degrees.
In a large mixing bowl:
Flour
Sugar
Cloves
Pepper
Cocoa
Baking Soda
Baking Powder
Pecans
Mix well, by hand to combine.
Add:
Whiskey
Melted Butter
Cream
Mix well, by hand.
Refrigerate overnight.
Use a 1 1/2" cookie scoop and drop dough 2 " apart on a Parchment Paper lined Sheet Pan.
Bake until the edges are golden brown, about 8 - 10 minutes.
Remove sheet pan to a rack and cool slightly.
Ice the warm cookies with the following icing and transfer them to a rack to cool completely.
Irish Whiskey Icing:
1 C Confectioner's Sugar
A few drops of Irish Whiskey.
Mix in a small bowl until smooth enough to create a spreadable Icing.
Enjoy!
Peace in the Kitchen!
Homemade Irish Bream Liqueur:
1 (14oz.) can of Sweetened Condensed Milk
1 C Irish Whiskey
1/2 C Heavy Cream
1/2 C Half and Half
2 TBS Chocolate Syrup
2 tsp Medaglia d'Oro Instant Espresso Coffee Granules
1 tsp Vanilla
Put all ingredients in a large jar.
Cover
Shake
Refrigerate
Shake again before serving.
Enjoy!
Peace in the Kitchen!
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