Hi, I love to flambee with Brandy. I love it with Thanksgiving dinner, used for everything from stuffing (veggie component - hard to flambee bread crumbs) to main couse, also with virtually any bird, as well as pork and pate. I've done Steak Diane. All these with Brandy.
Tried a few things with whiskey. Emeril's peach dessert. Almost burned down the house :-) Classic Christmas moment. A whiskey butter pork deal, also compliments of Emeril (way too rich) and of course, the underrated always a hit bread pudding with whiskey sauce.
I wanted to expand my horizons and see what ideas there are out there to take whiskey and make into cuisine. Any favorites?
I'll take suggestions for any whiskey, but I tend to actually have on hand Irish and Scots whiskies.
Hi, I love to flambee with Brandy. I love it with Thanksgiving dinner, used for everything from stuffing (veggie component - hard to flambee bread crumbs) to main couse, also with virtually any bird, as well as pork and pate. I've done Steak Diane. All these with Brandy.
Tried a few things with whiskey. Emeril's peach dessert. Almost burned down the house :-) Classic Christmas moment. A whiskey butter pork deal, also compliments of Emeril (way too rich) and of course, the underrated always a hit bread pudding with whiskey sauce.
I wanted to expand my horizons and see what ideas there are out there to take whiskey and make into cuisine. Any favorites?
I'll take suggestions for any whiskey, but I tend to actually have on hand Irish and Scots whiskies.
Whiskey steaks. Mix up some Dijon mustard and whiskey and marinate steaks in it for a few hours. Exact proportions don't matter to much,
