A New Twist On An Old Dram-Recipes To Bring Out The Irish In All:
There’s nothing superior to authentic foods to chase away winter chills, so when a young man in Northern Ireland, Colum Egan relished the warming effect of his Mother’s homemade soup. Today, because the master distiller of Old Bushmills Distillery in County Antrim-the world’s oldest Irish whiskey-Egan still enjoys “eating his bones” having a big bowl of soup.
“I think soup was bred into me by my mother. She says that there are both meals in it,” says Egan.
Another of Egan’s favorite dishes is salmon. “I love thinking about eating wild salmon in the very river which is the source of water for the Irish whiskey.”Dram Recipes is too good.
Chefs worldwide have long looked to spirits to include levels of complexity and flavor on their favorite recipes so that it should come as no surprise that Irish whiskey has a place in modern recipes that could delight the palate for a while following St. Patrick’s Day.
But for the people seeking tradition, Egan shares his favorite recipe for Irish coffee. Pour 11/2 ounces of Bushmills Original Irish Whiskey in a warm glass. Fill with strong black coffee and top with whipped cream.
1 oz. dried porcini mushrooms (soaked in domestic hot water and finely chopped)
1 cup tepid to warm water
Two leeks finely sliced
One clove garlic chopped
Eight ozs. Fresh wild mushrooms -chopped
4 cups beef stock
1/2 tsp. dried thyme
1/2 cup double cream
Salt & freshly ground black pepper
Sprigs of fresh thyme to garnish
Three capfuls Bushmills Original Irish Whiskey
In the large saucepan, sauté leeks, shallots and garlic in butter and oil until soft, frequently stirring (about 5 minutes).
Add wild mushrooms and stir more than a medium heat until they understand soften. Add beef stock and produce to a boil. Add the porcini, soaking liquid, thyme and salt and pepper. Lower heat, half cover the pan and simmer gently for the half-hour, stirring occasionally.
Pour about 3/4 from the soup to a food processor and blend until smooth. Combine with remaining soup, add heavy cream and warm through. Check the consistency, adding more stock or water should the soup is just too big thick. Add three cups of Bushmills Original Irish Whiskey. Season to taste. Serve hot, garnished with sprigs of fresh thyme.
Peppered River Bush Salmon With Bushmills Whiskey Cream Sauce
1 Tablespoon black peppercorns, crushed
1/2 Tablespoon white peppercorns, crushed
Two 6-oz. Salmon steaks
One teaspoon Dijon mustard
freshly ground sea salt
1 Tablespoon Bushmills Original Irish Whiskey
1/2 cup heavy cream
One tablespoon chopped fresh chives, plus extra to garnish
Combine crushed peppercorns. Cover salmon steaks with mustard and press peppercorns into the cut sides of the salmon to create the thin coating. Season with salt.
Melt butter in the hot pan. Add salmon steaks. Reduce the high temperature to medium and cook on the one hand, until browned, about 3 minutes.
Increase heat to medium-high, sell salmon. Add whiskey. Cook rapidly before the corn is reduced. Add the cream and stir quickly, scraping up any bits which can be sticking to the bottom from the pan. Bring to your boil.
Cook before the sauce sets out to thicken (1-2 minutes), then season to taste with salt and pepper. Stir from the chopped chives and serve immediately, garnished while using extra chives.So hope you try it and give comment about dram recipes.
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