| Atholl Brose Pudding
½ pint db cream, 3fl oz whisky, 3tbs runny heather honey, 2oz toasted pinhead oatmeal.
Whip cream until holds shape, stir in oatmeal & honey. Chill and just before serving, mix in whisky.
| Orange Whisky Cream
1 packet orange jelly, ¾ pint db cream, 5tbs thick orange marmalade, 2tbs whisky, 2tsp powdered gelatine.
Make up jelly with ¾ pint boiling water, pour ½ pint of jelly into bowl, add gelatine and stir, chill quickly until sloppy consistency, add whisky to remaining jelly and cool to room temperature, whip the cream but not stiffly, add marmalade, stir, add to half-set jelly, pour half of mixture into dish and set rapidly in freezer, when set pour on carefully the whisky jelly, set rapidly in freezer, pour on remaining cream and refrigerate
| Scottish Whisky Fruit Cake
175g currants, 175g sultanas, 110g glace cherries (rinsed, dried, cut into halves), 75g mixed candied peel (finely chopped), 3tbs whisky, 150g butter (room temperature), 150g soft brown sugar, 3 eggs (size 1), 225g plain flour, 1tsp baking powder, milk (if necessary), 2 level tbs ground almonds, grated rind of 1 small orange, grated rind of 1 small lemon, 110g whole blanched almonds, 3½tbs single malt whisky (for feeding !)
18cm square / 20cm round cake tin, greased and lined with greaseproof paper
The night before-mix fruit, peel and 3tbs whisky, cover and leave.
Pre-heat oven to gas mark 3, 325 F or 170 C.
Mix butter and sugar until light and fluffy, whisk in eggs slowly, fold in sifted flour and baking powder.
Mixture needs to be soft, dropping consistency, if too dry, add a tbs of milk.
Carefully fold in ground almonds, currants, sultanas, cherries, mixed peel, orange and lemon rinds.
Spoon mixture into cake tin, smooth out, arrange whole blanched almonds on top.
Place cake in centre of oven for 2-2½ hours.
Leave cake to cool in tin for 30 mins, finish cooling on wire rack.
To feed cake; weekly, make small holes in top and bottom of cake with darning needle and spoon tsps of whisky through holes.
To store cake; wrap in double greaseproof paper and store in foil or airtight container till needed.
| Orange Whisky Butter
125g unsalted soft butter, 125g light muscovado sugar, grated rind 1 small orange, ¼tsp mixed spice, pinch ground green cardamon, 45ml whisky, lemon juice
Cream butter and sugar until soft, add orange rind and spices.
Slowly beat in whisky and 1tsp lemon juice.
Spoon into small wide necked dishes.
Cover and store in fridge up to a week.
To freeze-use freezerproof pots, freeze upto 3 months, thaw at cool room temperature.
| Almond Whisky Mincemeat
Makes about 1.1kg
125g blanched almonds, 125g no-soak dried apricots, 50g dried figs, 50g stoned dried dates, 350g cooking apples, 225g sultanas, 150g seedless raisins, 175g shredded suet, 5ml ground cinnamon, 5ml grated nutmeg, pinch ground allspice, 125g dark muscovado sugar, 300ml whisky, grated rind and juice of 2 oranges, grated rind and juice of 1 small lemon
Finely chop almonds, apricots, figs and dates.
Peel, core and finely chop apples.
Place in nonmetallic bowl with dried fruit, suet, sugar and whisky.
Stir in grated rind and strained juice of oranges and lemon.
Stir mincemeat mixture, pack tightly in sterilised jars.
Store in cool, dry place for 6 weeks to 3 months
| Lamb Chops with Fresh Figs and Whisky
Serves 2 - serve on a bed of barley with winter cherries
4-6 baby lamb chops, 1½ tbs olive oil, 1tsp butter, 1tbs chopped shallot, 1 clove garlic chopped, 1½tsp coarsely ground black pepper, ½tsp red peppercorns, 1¼ quart cups very rich veal stock, ¼ cup single malt, 4 fresh figs (carefully peeled and quartered at room temperature), 4 rosemary stalks, ½ cup dried cherries (soaked in 6 tbs of slightly warmed whisky for 1 hour), 1/3 cup medium scotch barley, 1½ cups water
Bring 1½ cups of water to boil, add barley and ½ cup veal stock, cover and simmer 45 mins/until all liquid is absorbed.
Stir in soaked cherries and peppercorns, reserving 15 cherries for lamb dish, cover.
Saute shallot and garlic in oil and butter over low heat. When soft, remove half. Raise heat to medium, add chops and cook for 3 mins on each side.
Lower heat, add ¾ cup veal stock, black pepper and whisky.
Remove chops and cover, simmer sauce, add salt to taste, add 15 dried cherries and reduce sauce by about 1/3rd.
Season barley, arrange on plates, arrange chops and figs on barley bed, spoon sauce over, garnish with rosemary stalks.
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