/ck/ - Food & Cooking

>>14212520
Whisky caramel sauce is what I mostly use it for...to be quite honest. If I have some delicious ice cream on hand or some fresh baked pastry, I want a warm hard sauce for the top. To go caramel or creamy caramel is the only difference. Unsweetned, a whisky cream sauce is a great pan gravy too, gracing a nice steak or pork chop.
Very easy to do, melt butter til foamy (or melt with sugar for desserts), hit the pan with some whisky to deglaze and burn off a bit of the alcohol a moment (or none of all, your choice), then hit it with cream, reduce til desired thickness.

Or soak some pound cake with a drizzle before serving. Poke holes in any fresh from the oven cake or muffin and add a sugary whisky syrup, aka rum cake style. My favorite? Whisky balls, ie christmastime fun from a tin. There's an easy food processor recipe that blitzes equal parts vanilla wafers, pecans, powdered sugar, moisten with whisky, roll in cocoa or more nuts/sugar. The longer they steep, the stronger they get. I enjoy plucking out a couple balls late at night, with a decaf coffee or tea, a bit of a snack with a movie that gets you buzzed. After a couple of weeks in a tin (nest them in powdered sugar and nuts), they get STRONGER each day.