Drambuie Sauce Food

DRAMBUIE-FLAVORED CRèME ANGLAISE

Steps:

• 1. In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.
• 2. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half this mixture into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture coats the back of the spoon. (It is very important to stir constantly. Do not overcook; cooking too long will result in scrambled eggs.)
• 3. Pour through a fine-mesh strainer into a clean bowl and immediately set the bowl over a larger bowl filled with ice cubes and cold water until chilled, stirring occasionally, about 30 minutes. Stir in the liqueur. Refrigerate, covered, until needed.

CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)

Steps:

• Flour and season the chicken breasts and saute in hot butter in both sides.
• When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
• While the chicken is cooking, peel and core the apples.
• Cut them into thick slices and cook gently until tender in butter- avoid mashing.
• Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
• Heat just until hot (not boiling).
• Add the roasted flaked almonds.
• Cover the chicken with sauce and garnish with the sliced apple.

CHICKEN DRAMBUIE

Steps:

• Dip the chicken in flour and brown it in butter.
• Remove from pan.
• Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour.
• When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce.
• Once thickish return chicken to pan to heat then serve.

DRAMBUIE SAUCE

Steps:

• Add 100mml of drambuie to a hot saucepan, bring it to the boil and allow it to reduce by half.
• Reduce the heat then stir in 150ml of double cream and season with salt & pepper. If you want a slightly sweeter sauce add 2-3tsp of clear Scottish honey at this point. Allow this mixture to reduce by half to a nice thick consistency.
• Once reduced, take the sauce of the heat and serve it over the haggis.

DRAMBUIE ORANGES

Steps:

• Slice the top and the bottom off each orange and sit each one on a board.
• Cut away the outer skin so that there is no white pith left behind and then slice each orange across into thin slices.
• Place the orange slices in a shallow dish with the Drambuie, and then cover and leave to chill in the fridge for 3 to 4 hours, during which time the juice from the oranges will develop a wonderful tasting sauce with the Drambuie.
• Arrange on serving plates and serve while the slices are still chilled.

HOMEMADE DRAMBUIE

Steps:

• Combine all ingredients in a tightly covered container.
• Shake several times for the first 24 hours.
• After 24 hours, remove lemon zest.
• Cover and let stand for 2 weeks in a cool, dark place shaking gently every other day.
• Strain through a sieve to remove the angelica and fennel seeds.
• cover and let stand in a cool dark place for several months (preferably 6 months).
• Pour clear liquid into carafe for drinking enjoyment.
• Cloudy dregs may be saved for cooking.

CHICKEN DRAMBUIE

Steps:

• Brown the chicken breasts, seasoned with salt and pepper, in butter in a skillet; remove to a plate with a slotted spoon.
• Sauté the onion, garlic and parsley in the same pan.
• Add the tarragon and 2 Tbs Drambuie to the pan and simmer 2 minutes more.
• Lay each chicken breast on a square of foil.
• Coat each breast with the Drambuie sauce and sprinkle with thyme.
• Seal and bake 1 hr at 300°.
• Remove and open each foil pack.
• Pour the rest of Drambuie over chicken, reseal the foil and leave to cook another 5 minutes.