Drambuie Food

BAKED RASPBERRY & BRAMBLE TRIFLE WITH DRAMBUIE

Baked raspberry & bramble trifle with Drambuie image

A wonderful Scottish pudding based loosely on the traditional trifle, with the added twist of a layer of baked custard

Provided by Good Food team

Time 1h45m

Number Of Ingredients 11

Ingredients

350g raspberry , fresh or frozen, plus extra to decorate
225g/8oz madeira cake or any other light sponge, thinly sliced
5 tbsp Drambuie whisky
1large orange , grated zest and juice
1l double cream
4 eggs
85g golden caster sugar
few drops vanilla extract or essence
8 tbsp bramble jam or jelly
5 bought shortbread biscuits , coarsely crumbled and lightly toasted
icing sugar , to dust

Steps:

The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.

Nutrition Facts : Calories 873 calories, Fat 70 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.58 milligram of sodium

HOMEMADE DRAMBUIE

Homemade Drambuie image

An unusual liqueur recipe from an online source. The serving size listed is approximately one ounce. The steeping time is not included in the preparation time.

Provided by Molly53

Categories Beverages

Time 5m

Yield 26 serving(s)

Number Of Ingredients 5

Ingredients

1 (750 ml) bottle johnny walker black scotch
1 1/2 cups mild honey
2 teaspoons chopped dried angelica root
1/4 teaspoon fennel seed
1 slice lemon, zest of, 4 inches

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.

DRAMBUIE ORANGES

Drambuie Oranges image

Scottish celebrity chef Nick Nairn lists this as one of his all time favourite recipes. And he won't be alone in his enthusiasm for dishes served with Drambuie

Provided by Millereg

Categories Dessert

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 2

Ingredients

6 -8 small thin skinned juicy oranges
4 tablespoons drambuie

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.

DRAMBUIE SAUCE

Drambuie Sauce image

A smooth and creamy Drambuie Sauce to accompany haggis on Burns Night

Provided by minkx1

Time 15m

Yield Serves 4

Number Of Ingredients 0

Ingredients

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.

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Lochan Ora. Lochan Ora is produced by Chivas Brothers and its name can be translated to “Golden Loch Liqueur”. It is made from a blend of 100% Scotch whiskies and is our recommended substitute for Drambuie.
Grandtully. Grandtully is a less expensive bottle of liquor than Drambuie but we think it is no less delicious. This is an herbal liqueur that has a strong honey component.
Glayva. Glayva provides a unique sweet, smooth drink that is very popular. It is a deep golden color and is made from a blend of Scotch whiskies that have been aged.
Southern Comfort. Although Southern Comfort sits on the liquor store shelf next to whisky products, it isn’t a bourbon or scotch. It is made using a combination of spirit base (like vodka), spices, and fruit.
Bénédictine. Bénédictine is a smooth, sweet liqueur that is made from a variety of 27 different herbs, spices, and peels. It has a subtle taste of honey as well as licorice and sweet spice.
Triple Sec. We added Triple Sec to this list for those that are looking for an alternative flavor because they don’t enjoy the taste of Drambuie. Instead of providing sweet honey notes, you’ll find that Triple Sec has a strong orange flavor and is also very sweet.
Make your own. Ingredients. 1 bottle (fifth) blended scotch. 1 cinnamon stick. Peel of one orange. Peel of 1/2 lemon. 8 cloves. 1 Tbsp Angostura. ½ cup honey. Method. Add all the ingredients to a large bottle and allow to sit in a cool, dry place for 2 weeks.

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Bonnie Prince Charlie. The cocktail named after the Prince who uprose Scottish against English. The cocktail combines Drambuie liqueur with bubbles and garnished with a lemon peel that keeps the sparkling drink keep sparkling.
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