Top 7 foods to pair with whisky

  • Dark Chocolate: Chocolate and whisky really compliment each other. Instead of opting for sweet sugary chocolate go for good quality dark chocolate bars. Experiment with chocolates and its recipes here, mix and match till you find the perfect match for your spirit. Dark orange flavored chocolate is a good choice to experiment with Scotch as the citrus note in Scotch will really enhance the orange flavor of the chocolate.Plain dark chocolates go well with strong whiskies. Milk chocolates, plain or with a hint of ginger or chili, works well with rye whiskies. Salted hazelnut chocolates go well with Single malt Scotch whisky. Whereas America’s favorite bourbon goes well with almost all kind of chocolates.

  • Cheese: Whisky and cheese share so many things in common. Both are aged and both come in so many different flavors. This is the reason why cheese makes such a good pairing with Whisky. Aged cheddar goes well with Whiskies having a smoky flavor. While strong blue cheese goes well with spicer Whiskies. Soft cheese such as brie or goat cheese goes well with light fragrant whiskies with a touch of sweetness.

  • Dried Fruits and nuts: You can’t ever go wrong with dried fruits and nuts. Just be a little innovative to mix and match. Although you need to be careful in mixing the flavors. Keep in mind what flavor of nuts and whisky compliment each other. For example, sweeter nuts will go well with strong peaty whiskys, whereas sweeter whiskies go well with bitter ones. Smoky flavored whiskies go well with heavily roasted nuts. You can go in for a premix pack of party nuts as well.

  • Grilled Steaks: If it’s a dinner party and you are unsure what to serve with Whisky go for grilled steaks. This pairing can never go wrong. Steaks go very well with medium bodied rich whiskies. Whiskies having rich deep and smoky flavor really works well with beef. Though you need to experiment a bit according to the flavors that you are putting in your steak and it’s fat content. For instance, if you are going in for a leaner steak bourbon goes well with that.

  • Meatloaf: Meatloaf goes well with strong peaty whiskies. The high alcohol content and spiciness of full-bodied whiskies, like a flavorful single malt whisky or rye whisky, goes well with rich, fatty dishes like meatloaf. Healthy meatloaf served with barbecue sauce goes well with strong whiskies.

  • Smoked Salmon: Smoked Salmon marries well with whiskies with high rye content. The smokey flavor of the Salmon gives the bourbon a spicy fruity taste. These two flavors complement each other really well.

  • Apple Crumble or Apple pie: This dessert goes amazingly well with light fragrant whiskies having a touch of sweetness. It can be served with American whiskys such as bourbon and whiskies having high rye content. The caramel flavors in the bourbon complement the apple pie exceptionally well.

Sweet Dessert Whiskey Sauce

Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.

TOTAL TIME

10min

INGREDIENTS

  • 4 tablespoons butter
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons whiskey 

DIRECTIONS

Cream butter and sugar together; blend in the beaten egg. Put mixture in top of a double boiler over gently boiling water and stir until thickened. Remove from heat and stir in whiskey, Bourbon, or brandy. Spoon warm sauce over pudding and serve.

Appletini

Vodka is a clear distilled alcoholic beverage with different varieties originating in Poland and Russia. It is composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings.

TOTAL TIME

5min

INGREDIENTS

  • 50ml vodka
  • 50ml cloudy apple juice
  • 1 tsp lemon juice
  • 1 tsp maple syrup

DIRECTIONS

Shake 50ml vodka, 50ml cloudy apple juice, 1 tsp lemon juice and 1 tsp maple syrup in an ice-filled shaker until the outside of the shaker feels very cold. Strain into a martini glass and garnish with a slice of apple.

Darkest Chocolate Cake With Red Wine Glaze

Red wine is a type of wine made from dark-colored grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines.

TOTAL TIME

3hr 30min

INGREDIENTS

CAKE

  • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
  • 1/3 cup all-purpose flour, plus more for pan
  • 8 ounces bittersweet chocolate (at least 70% cacao), chopped
  • 1 cup sugar
  • 4 large eggs
  • 3/4 teaspoons salt

GLAZE

  • 8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/2 cup red wine (such as Pinot Noir)

DIRECTIONS

Recipe for cake:Preheat the oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.Bake cake until top is firm and edges are slightly darkened, 55–65 minutes (rely on visual cues; a tester inserted into cake’s center will come out clean before the cake is truly done). Transfer the pan to a wire rack and let the cake cool completely in the pan before turning out.Recipe for glaze and assembly:Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.Meanwhile, bring wine just to a boil in a small saucepan.Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let the cake stand at room temperature until glaze is set, 2–3 hours.

Red Wine Caramel Apples

Red wine is a type of wine made from dark-colored grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines.

TOTAL TIME

1hr

INGREDIENTS

  • 8 small McIntosh apples, stemmed, washed well and dried
  • 1 1/2 cups red wine
  • 2 cups sugar
  • 1/2 cup water
  • 6 tablespoons heavy cream
  • 8 wooden ice-pop sticks; a candy thermometer

DIRECTIONS

Insert a wooden stick halfway into each apple at the stem end. Line a tray with wax paper and lightly grease paper.Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.Bring sugar and water to a boil in a 2 1/2-to 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from the side of the pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until the thermometer registers 238°F. Remove from heat and cool to 200°F.Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold the apples up (stick end down) for about 15 seconds to allow more caramel to set on the apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.

Bacardi Rum Cake

Bacardi is now more affordable than ever before so it goes with out saying that a Rum cake would be ideal for you to prepare for your Christmas parties! Its guaranteed to be a tingler!

This Bacardi rum cake is lovely and moist. We usually make it around Christmas and New Year’s, makes a nice looking dessert for a buffet and the taste is rich and wonderful.

TOTAL TIME

1hr 24mins

INGREDIENTS

YELLOW CAKE MIX (850 G)

  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 2 whole vanilla beans

VANILLA PUDDING MIX (850 G)

  • 1 cup granulated sugar
  • ¾ cup cornstarch
  • ¾ cup nonfat dry milk powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda

CAKE

  • 1 cup chopped pecans or 1 cup chopped walnuts
  • 1 (520 g) yellow cake mix
  • 1 (92 g) package vanilla instant pudding mix
  • 4 eggs
  • 1⁄2 cup cold water
  • 1⁄2 cup cooking oil
  • 1⁄2 cup dark rum or rum

GLAZE

  • 1⁄2 cup butter
  • 1⁄4 cup water
  • 1 cup sugar
  • 1⁄2 cup Rum

DIRECTIONS

Preparation of Yellow cake mix:Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl or airtight container.Store cake mix in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.

Preparation of pudding mix:In a medium bowl, whisk together the sugar, cornstarch, milk powder, and salt; set aside.Split open the vanilla beans and use the back of a knife to scrape out the seeds. Add the seeds to the sugar mixture, and again whisk well to evenly combine, using a fork or the back of the spoon to break up any chunks of vanilla bean seeds. Cut the empty vanilla bean pods into two or three pieces each.Place the vanilla bean pieces into an airtight container or jar, and add the sugar mixture. Seal it, and then give it a few good shakes to distribute the vanilla bean pieces evenly. Store in a cool, dry place.

  • Sprinkle nuts over bottom of greased 10-inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and rum.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.

GLAZE

  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.

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