Whiskey – the water of life as some call it. It’s been with us for centuries, with the first recorded reference to it appearing back in 1494.
In those 500-odd years, cultures worldwide have cultivated love affairs with the venerable spirit. And not always by drinking it.
Cooking with whiskey is a practice thought to be almost as old as the drink itself. After all, food is good and fine whiskey even better, so it makes sense to combine the two. For some ideas on how to cook with whiskey, check out these three whiskey recipes to get a glimpse of how versatile an amendment it can be.
- Whiskey Steak
You’ve heard some variation of the phrase “this thing is as American as baseball and apple pie”. Well, the same saying could go “this thing is as American as steak and whiskey”.
Yes, these two culinary delights make fine fellows when paired together. But why not take it a step further by combining the two?
For cooking steak with whiskey, only the finest of American selections will do. For this recipe, we recommend Hooten Young Whiskey.
Ingredients
- 2 pounds beef round steak, 1 inch thick
- salt and pepper to taste
- 2 cloves garlic, crushed
- ⅓ cup sweet-hot mustard, divided
- 4 slices bacon
- 1 tablespoon olive oil, or as needed
- 3 tablespoons chopped fresh rosemary
- ⅔ cup American whiskey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
The following recipe serves four.
Preparation
Start by seasoning the steaks on each side with salt and pepper. In a small bowl, mix the garlic and all but two tablespoons of the mustard. Put the steaks flat on a plate and spread about half of the mixture on them, and let sit for 30 minutes.
Set a large skillet over medium-high heat. Fry the bacon until it’s crisp and remove, leaving the grease in the skillet. Crumble and set aside the bacon.
Heat the grease in the skillet over medium-high heat, adding olive oil as necessary to fully cover the bottom of the pan. Fry the steaks, mustard-side down for about five minutes or until golden brown.
While the steaks are frying, spread the remaining garlic and mustard over them. Flip them over and fry for another 2 minutes until browned. Move them to a serving platter and keep them warm.
Keeping the skillet over medium-high heat, stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer the sauce for about two minutes, then top the steak with the resulting sauce and bacon crumbles. Serve and enjoy!
- Whisky Cheese Fondue
This appetizer is as savory as it is to prepare. And if you’re entertaining guests, it’s sure to become a party favorite.
Ingredients
- 1 pound extra-sharp cheddar cheese, shredded
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoons cornstarch
- 2 garlic cloves, halved
- 1 cup dry white wine
- 3 tablespoons whiskey
- Salt and freshly ground pepper
This recipe should serve 8. Adjust accordingly depending on the size of your gathering
Preparation
In a bowl, toss the cheeses together with the cornstarch. Rub the garlic cloves over the inside of a saucepan and discard them. Add the wine to the pan and simmer.
Add the cheese and cornstarch mix in four separate portions, being sure to whisk constantly over medium heat. Let each batch melt completely before adding the next one.
Add the whiskey and stir for about 3 minutes, or until the mixture starts to bubble. Season with salt and pepper and serve hot with crumbly bread or vegetables for dipping.
- Cranachan
It felt fitting to end the list with a traditional Scottish delight. If you’re unfamiliar, Cranachan is a dessert usually served on Robbie Burns Day.
It’s a parfait-like confection layered with oats, cream, whisky, and raspberries.
Ingredients
- 2 tbsp medium oatmeal
- 300g fresh British raspberries
- a little caster sugar
- 350ml double cream (we used Jersey double cream)
- 2 tbsp heather honey
- 2-3 tbsp whisky, to taste
This recipe serves four. Depending on your preference, you can use 2-3 tablespoons of whiskey.
Preparation
Spread the oatmeal on a baking sheet and grill it until it smells rich and nutty. Set aside to cool.
Purée half the raspberries and sweeten them by adding a little caster sugar. Whisk the double cream until set, and then stir in the honey and whiskey to taste, making sure not to overwhip the cream.
Stir in the oatmeal and whisk the mixture until slightly firm. Alternate between layers of the cream mixture and the remaining whole berries, and purée in individual serving dishes.
Elevate Your Next Meal by Cooking With Whiskey
Crafting fine whiskey is both an art and a science unto itself. There are hundreds, if not thousands, of whiskeys to sample from every corner of the earth. And cooking with whiskey is as much an experiment as the act of crafting the spirit itself.
Think of trying these recipes with whiskey as a jumping-off point. As you discover more varieties, new ideas will come to you. And of course, be sure to keep up with all of our latest guides and recipes to help spark your inspiration.
