Celtic Apple Crumble W Irish Whiskey Cream Sauce Food

CELTIC APPLE CRUMBLE W/ IRISH WHISKEY CREAM SAUCE

Steps:

• 1. To make the filling, in a small saucepan over medium heat, bring the water and whiskey to a boil. Stir in the raisins and vanilla. Remove from the heat, cover, and let stand for 1 hour, or until the raisins have absorbed most of the liquid.
• 2. Preheat the oven to 375°F. Butter an 8- or 9-inch square glass baking dish.
• 3. In a large bowl, toss the apples with the sugar, cinnamon and ginger. Stir in the raisins and cooking liquid and arrange in the prepared pan.
• 4. To make the crumble, combine the flour, brown sugar and butter in a food processor. Pulse 4-5 times to form coarse crumbs. Stir in the oats. Sprinkle the mixture over the fruit and bake for about 40 minutes, or until the topping is golden and the apples are tender. Serve warm or at room temperature.
• 5. Irish Whiskey Cream Sauce In a deep bowl, beat the cream with an electric mixer on high until soft peaks form. Dissolve the honey in the whiskey. Fold the honey mixture into the whipped cream and spoon over the crumble.

WHISKEY CREAM SAUCE

Steps:

• Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
• Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
• Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
• Serve with beef, baby!

HOMEMADE IRISH (WHISKEY) CREAM

Steps:

• Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.

IRISH WHISKEY CREAM SAUCE

Steps:

• 1. In a small sauce pan add 1 stick of butter,and place over low heat till melted.
• 2. When butter has melted, add sugar, whipping cream & whiskey. Whisk together to blend. Then bring to a simmer, lower heat and let simmer for about 5 minutes, till mixture becomes slightly thickened.
• 3. Remove from heat add chopped pecans and butter flavoring. Stir to blend, then serve with Bread pudding.

WHISKY CREAM SAUCE

Steps:

• Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
• Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
• Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.

IRISH APPLE CRUMBLE

Steps:

• Preheat the oven to 350°F.
• Line an 8-inch pie pan or heatproof baking dish with the pie dough; prick the dough with the tines of a fork.
• In a bowl, mix together the apples, ¼ cup of the sugar, and ¼ teaspoon of the cinnamon.
• In a second bowl, mix together the flour, ½ cup of the sugar, and the unsalted butter; work these ingredients together with a fork until you have a crumbly mixture.
• Fill the pie crust with the apple mixture and smooth over the surface.
• Spoon the crumble over the apple mixture so that the apples are completely covered.
• Sprinkle the remaining tablespoon of sugar and ¼ teaspoon of cinnamon over the crumble.
• Bake for 25 minutes.

FILET MIGNON WITH WHISKEY CREAM SAUCE

Steps:

• Bring filets to room temperature.
• On a plate combine the pepper and rosemary.
• Salt both sides of filets, then press one side into pepper mixture to form a crust.
• In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
• Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
• Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
• For the sauce, combine broth and pepper. Reduce to half.
• Add whiskey, cream and mustard; reduce to desired amount.
• Remove from heat and swirl in butter. Allow to cool slightly to thicken.
• Serve steaks whole or slice thinly and top with sauce.