Today is International Whisky Day!
International Whisky Day was first announced in 2008 and falls on the 27th of March each year.
The name is used with parenthesis to indicate support of Scottish, Canadian, and Japanese whiskies, as well as Irish and American whiskeys.
Speaking to Whisky Live Public Relations and Social Media Guru, Charlotte Kearsey, she said cooking with whisky is on the rise and for some people this may not be their go to ingredient.
“Whisky has a wide flavour spectrum which makes it perfect for adding flavour to your food. We’re talking about salty, smoky and sweet flavours that will enhance fish, meat, chicken, sauces and even desserts”, said Kearsey.
Kearsey has shared six ways for you to experiment with whisky in the kitchen.
Simply add a tablespoon of whisky while you cook your morning oats, along with some sugar and milk. Finish off with a drizzle of honey.
Easy marinade for chicken, pork or steak
Add about ½ a cup whisky to your marinade along with your other ingredients such as sugar, soy sauce, salt and pepper. Seal in an airtight container and shake and let it sit in the fridge for at least 3 hours.
Salad dressing (yes, you read that right!)
Mix the following together: 1/3 cup Whisky, 1/2 cup olive oil, 4-6 tablespoon, good quality balsamic vinegar, 1/2-1 teaspoon brown sugar, 1/2 salt, 1-2 tablespoon, chopped fresh thyme, 1/2 tsp fresh cracked pepper, dash of cayenne, 1/2 clove of garlic very finely chopped. Ideal over mixed leaves and hot chicken or fish strips.
Whisky cheese sauce
Whether it’s a fondue or a sauce for your pasta, stir in your whisky after your cheese has melted. Cook at a low heat for a few minutes and season with salt and pepper.
Bread pudding with Whisky Sauce
Use your favourite bread pudding recipe and use the following recipe for the sauce:
3 tablespoons unsalted butter, 1/4 cup sugar, 1/4 cup heavy cream, 2 tablespoons whisky. Melt the butter, sugar and heavy cream together in a small saucepan over low-heat. Once the sugar is dissolved, turn off the heat and stir in the whisky. Serve the sauce with the bread pudding while warm.
Pour a shot of espresso into a mug along with a shot of single malt Scotch whisky. Steam and froth the milk and pour over the coffee/whisky. Dust with your favourite topping.