Whisky

Whisky

Whiskey

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From
Encyclopedia of Food and Cookery

Whisky, or Scotch, is, of course, the national drink of Scotland, and it is hardly surprising that it should find its way into many of the traditional dishes of that country. Scottish grouse might be cooked with whisky; atholl brose is a drink made of honey, oatmeal and whisky; the same basic ingredients, with cream, make a dessert know as Cranachan; whisky is sprinkled over strawberries before serving; and whisky can flavour little afterdinner biscuits.

Apart from Scottish fare, whisky can be used for almost any chafing dish recipe. It can replace brandy in fruit cakes, giving a delightfully different flavour; a Christmas pudding can even be served with a whisky butter sauce.

There is also the differently spelt ‘whiskey’ of Ireland and the bourbon whiskey of the USA. These can be used in the same way as Scotch or other whiskies for many culinary purposes.

See also Irish Coffee; Coffee: Ice Cream, Coffee and Scotch.

Ingredients

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