Good whisky, also spelled whiskey, depending on the style, is most often sipped and savoured from a glass. But did you know it could also dazzle your palate when enjoyed from a bowl, plate or pie?
I’m, of course, talking about using whisky in recipes and I’ve done that three times today.
Scots are famous for many things, but when it comes to food and drink, smoked salmon and single malt whisky are at the top of the list.
I find the smoky fish and the often-smoky tasting whisky pair well and that was definitely the case in my bisque recipe. Bisque is a rich, creamy soup often made with shellfish, such as lobster, but in today’s version I used bits of silky, B.C. cold-smoked salmon. I also added some leeks for added flavour.
I flavoured the soup with The Glenlivet 12 year-old single malt Scotch whisky, which has a hint of a smoky taste and a touch of sweetness and citrus that made the bisque taste even more divine. But if you prefer a whisky with a more intense smoky taste, it, too, should work just fine in this soup.
Canadians are also famous for many things. On the Prairies, when it comes to food and drink juicy beef and Canadian whisky are at the top of the list. They also pair well on the plate.
In today’s second recipe, I’ve done that by searing and slicing a large and thick sirloin steak and serving it family-style with a mustardy sauce laced with Canadian whisky.
I used Crown Royal Canadian whisky, because it’s what I had on hand after buying some for the Christmas holidays. Included among its tastes are hints of butter and wood and when used to deglaze the skillet the steak was cooked in and the sauce was mixed in, you end up with something delicious to spoon over the meat.
You could, of course, try another type of Canadian whisky in the sauce. Before doing so, though, read the tasting notes for the particular whisky you want to try to determine if you think its flavour will match well with the other tastes in the sauce.
When I think of food and drink from the U.S. south, items that always come to mind are pecan pie and bourbon and other types of American whiskey, such as the Jack Daniel’s Tennessee Whiskey I used in today’s recipe. The two work well together, with the sweet, buttery, nutty taste of the pie marrying well with the almost sweet, golden coloured whiskey that has sharp tastes to balance the sweetness.
I mixed whiskey into the pie filling that also contains chocolate, and added some to the whipped cream on the pie. This dessert is definitely rich and wonderful!
Smoked Salmon and Leek Bisque with Single Malt Whisky
This luxurious soup is a grand way to start a meal.
Preparation: 20 minutes
Cooking time: 20 minutes
Makes: four servings
1/4 cup butter
1 small leek, white and pale green part only, halved lengthwise, washed, dried and finely chopped
1 medium garlic clove, minced
1/4 cup all-purpose flour
1 Tbsp tomato paste
1/4 tsp paprika
• pinch cayenne pepper
1/4 cup single malt Scotch whisky
3 1/2 cups low sodium chicken or fish stock or broth
75 grams thinly sliced cold-smoked salmon, finely chopped
• a few thin strips of cold-smoked salmon, for garnish
1 Tbsp chopped fresh dill
• small dill sprigs, for garnish
1/4 cup whipping or light cream
• salt and white pepper to taste
Melt the butter in a medium pot set over medium heat. Add the leek and garlic and cook three to four minutes. Mix in the flour, tomato paste, paprika and cayenne and cook two minutes more. While stirring, gradually pour in the whisky and 1/2 cup of the stock. When the mixture is thick, mix in the rest of the stock. Bring the bisque to a gentle simmer and cook 10 minutes.
Mix in the chopped salmon and dill and simmer five minutes more. Mix in the cream and season the bisque with salt and pepper. Ladle the bisque into heated bowls. If desired, garnish each bowl with a few thin slices of smoked salmon and a dill sprig or two, before serving.
Seared Sirloin Steak with Canadian Whisky Mustard Sauce
Thick and juicy steak served with a whisky-laced sauce spiced with mustard and rosemary.
Preparation: 20 minutes
Cooking time: 20 minutes
Makes: four servings
2 Tbsp butter
1/4 cup finely chopped shallot or red onion
1 large garlic clove, minced
2 cups low sodium beef stock or broth
2 Tbsp all purpose flour
1 tsp chopped fresh rosemary
1 (1 1/4 lb.) top sirloin steak, about 1 1/2 inches thick
• salt and freshly ground black pepper, to taste
2 Tbsp vegetable oil
1/3 cup Canadian whisky
2 Tbsp whole-grain Dijon mustard
Melt the butter in a small pot set over medium-high heat. Add the shallots (or onions) and garlic and cook until tender, about three minutes.
Mix in flour and rosemary and cook two minutes more. Slowly mix in 1/2 cup of the stock. Bring to a simmer and when mixture is thick, slowly mix in the rest of the stock. Simmer sauce two minutes, and then remove from the heat and set aside for now.
Pat the steak dry with paper towel, and then season with salt and pepper. Heat the oil in a cast iron or other sturdy skillet set over medium-high. When hot, sear the steak three to four minutes per side, until deeply seared and rare to medium-rare in the middle. (Cook the steak a little longer if you like it more well done.)
Remove the steak from the skillet, set on a plate and tent with foil. Drain any fat in the skillet. Pour in the whisky and simmer until reduced by half. Pour in the reserved sauce and bring to a simmer. Simmer sauce until lightly thickened, and then whisk in the mustard. Season the sauce with salt and pepper.
Slice the steak and serve from the board or a platter with the sauce alongside. Allow diners to help themselves to the steak and sauce.
Pecan Chocolate Pie with Tennessee Whiskey
Rich, nutty, chocolatey and buttery pie all enhanced with American whiskey, which has notes of caramel in its taste.
Preparation: 20 minutes
Cooking time: 35 minutes
Makes: eight servings
1 cup granulated sugar
2 large eggs
1/4 cup cornstarch
1/2 cup butter, melted
1/4 cup Tennessee whiskey, such as Jack Daniel's
1 cup pecans halves, coarsely chopped
1 cup semi-sweet chocolate chips
1 (9-inch) deep-dish store-bought or homemade pie shell
1 cup whipping cream
2 Tbsp icing sugar
1 tsp Tennessee whiskey
• ground cinnamon, for sprinkling
• mint sprigs, for garnish
Preheat the oven to 350 F.
Place the sugar, eggs, cornstarch, butter and 1/4 cup whiskey in a medium bowl and whisk well to combine. Stir in the pecans and chocolate chips.
Pour the mixture in the bowl into the pie shell. Bake pie in the middle of the oven for 35 minutes, or until filling is slightly puffed and set.
Set the pie on a baking rack and cool to room temperature. When cooled, tent with plastic wrap and set aside until ready to serve. (Pie can be made many hours before needed.)
When ready to serve, place the whipping cream in a clean bowl and whip until soft peaks form. Add the icing sugar and 2 tsp whiskey and whip until stiff peaks form.
Cut the pie into wedges and plate. Dollop some whipped cream on each slice, sprinkle with cinnamon, garnish with mint sprigs, and serve.
Eric Akis is the author of The Great Rotisserie Chicken Cookbook. His columns appear in the Life section Wednesday and Sunday.
