Auld Man's Milk
6 eggs - separated
1 cup sugar - fine sugar, if you have it
1 quart whole milk or for the adventurous - 1/2 and 1/2
1/2 pint of your finest whiskey or more if you like
Beat egg yolks then add the sugar and milk. Stir until dissolved. Add whiskey, rum or brandy; a little at a time. Beat the whites to a froth. Pour the liquor into a punch bowl and very gently add and mix-in the egg whites. Grated nutmeg on top, if you like. Serve in punch glasses.
Clan Recipes
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Use the Ancestral Search forum for discussion of researching ancestors or family relationships and the General Discussion forum for other topics.
Use the Ancestral Search forum for discussion of researching ancestors or family relationships and the General Discussion forum for other topics.
Re: Clan Recipes
Scotch Salmon Mousse
http://365.azillionrecipes.com/index.ph ... mon_Mousse
The scotch salmon mousse came about when I was trying to make a topping for the Scotch Salmon Fish Cakes.
It came out so well it got it's on spot on the hit parade.
This is a great party starter! (Along with some sipping scotch of course!)
So easy you could make it half drunk… (Opps my secret is out.)
Scotch Salmon Mousse
2 pz smoked salmon
2 oz scotch
4 oz cream cheese
1 tbsp lemon juice
1 tsp lemon zest
salt & pepper to taste
*****
Take everything listed above, put it in a food processor and blend it up. Stick it in a bowl and refrigerate if you have the time. If not just serve it.
Serve with crackers or on bits of toasted bagels, bread, whatever!
http://365.azillionrecipes.com/index.ph ... mon_Mousse
The scotch salmon mousse came about when I was trying to make a topping for the Scotch Salmon Fish Cakes.
It came out so well it got it's on spot on the hit parade.
This is a great party starter! (Along with some sipping scotch of course!)
So easy you could make it half drunk… (Opps my secret is out.)
Scotch Salmon Mousse
2 pz smoked salmon
2 oz scotch
4 oz cream cheese
1 tbsp lemon juice
1 tsp lemon zest
salt & pepper to taste
*****
Take everything listed above, put it in a food processor and blend it up. Stick it in a bowl and refrigerate if you have the time. If not just serve it.
Serve with crackers or on bits of toasted bagels, bread, whatever!
Re: Clan Recipes
Stuffed Scotch Mushrooms
http://www.azillionrecipes.com/alcohol/ ... ping-local
INGREDIENTS:
1 stick butter
1/2 onion, minced
3 tablespoons Parmesan cheese
3 tbsp scotch
1 cup plain or Italian seasoned bread crumbs
1 lb. mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
DIRECTIONS:
I'm going to start by BOLDY stating a cooking no-no. WASH YOUR MUSHROOMS. This brushing them off carefully with a towel is BS...Literally have you seen where they grow? If you have livestock you know...YEP in the BS! Now I'm not talking as a chef person here, I'm talking as a mother and person who likes my life not to be interrupted by massive sickness. WASH YOUR MUSHROOMS.
...and from straighdope.com "There are people out there who soak wild mushrooms in salt water to get the worms out that sometimes infest them" ...now that should be enough to freak you out!
Alton Brown (You know, the GURU and KNOW ALL of cooking so you should believe him if you don't believe me because he is a chef person...http://www.goodeatsfanpage.com/Season2/ ... script.htm) and a few others have done some tests and the mushrooms did not absorb enough water when flat out SOAKED for an hour to make a difference, so with all this Salmonella flying around and the like just lightly wash the dang things and pat them dry.
Thanks, I feel better.
Carefully remove the stems from the mushrooms leaving a nice spot in the middle of the cap for filling. Chop up the stems we’re going to use them.
Melt butter in skillet toss in the minced onions and cook until translucent.
Now add in the chopped mushroom stems. (I like this because you use the stems!)
Mix in bread crumbs, seasonings, and cheese and let it all get cooking together for a few minutes. (The recipe I started with said "brown" but since it’s all brown already...how do you know?)
Add Scotch. Toss lightly to combine well.
Stuff mushroom caps with mixture.
Bake at 350°F for 15 minutes
http://www.azillionrecipes.com/alcohol/ ... ping-local
INGREDIENTS:
1 stick butter
1/2 onion, minced
3 tablespoons Parmesan cheese
3 tbsp scotch
1 cup plain or Italian seasoned bread crumbs
1 lb. mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
DIRECTIONS:
I'm going to start by BOLDY stating a cooking no-no. WASH YOUR MUSHROOMS. This brushing them off carefully with a towel is BS...Literally have you seen where they grow? If you have livestock you know...YEP in the BS! Now I'm not talking as a chef person here, I'm talking as a mother and person who likes my life not to be interrupted by massive sickness. WASH YOUR MUSHROOMS.
...and from straighdope.com "There are people out there who soak wild mushrooms in salt water to get the worms out that sometimes infest them" ...now that should be enough to freak you out!
Alton Brown (You know, the GURU and KNOW ALL of cooking so you should believe him if you don't believe me because he is a chef person...http://www.goodeatsfanpage.com/Season2/ ... script.htm) and a few others have done some tests and the mushrooms did not absorb enough water when flat out SOAKED for an hour to make a difference, so with all this Salmonella flying around and the like just lightly wash the dang things and pat them dry.
Thanks, I feel better.
Carefully remove the stems from the mushrooms leaving a nice spot in the middle of the cap for filling. Chop up the stems we’re going to use them.
Melt butter in skillet toss in the minced onions and cook until translucent.
Now add in the chopped mushroom stems. (I like this because you use the stems!)
Mix in bread crumbs, seasonings, and cheese and let it all get cooking together for a few minutes. (The recipe I started with said "brown" but since it’s all brown already...how do you know?)
Add Scotch. Toss lightly to combine well.
Stuff mushroom caps with mixture.
Bake at 350°F for 15 minutes
Re: Clan Recipes
Whiskey Apple Tart
http://www.azillionrecipes.com/alcohol/ ... rent-tarts
INGREDIENTS:
1 sheet frozen puff pastry -Thawed
Flour, for work surface
3 Granny Smith or Gala apples
1/2 cup sugar
½ cup whiskey
1 large egg yolk, beaten with
1 teaspoon water
2 tablespoons unsalted butter
½ tsp cinnamon
½ tsp mace
DIRECTIONS:
Preheat oven to 375 degrees.
Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. You can trim the edges and make them neat if you like, I leave mine alone.
Line a baking sheet with aluminum foil, move the dough to baking sheet and stick it in the freezer while you do the apples.
Core, and slice apples 1/4 inch thick. (You can peel them if you want. I don’t.) Toss in a large bowl with ¼ cup sugar, cinnamon, mace and ¼ cup of whiskey.
Mix the egg and the water together really well in a small bowl for a wash.
Take the pastry out of the freezer and brush with egg wash.
Use a sharp paring knife to score a 3/4-inch border around pastry DO NOT CUT THROUGH.
Put your apples inside the border and dot with bits of the butter.
Bake until pastry is gold and apples are tender (approx 30 min.)
In a small saucepan, heat the other ¼ cup whiskey with ¼ cup sugar until the sugar is dissolved.
Brush apples with glaze.
Serve warm tart with vanilla ice cream, or fresh whipped cream.
http://www.azillionrecipes.com/alcohol/ ... rent-tarts
INGREDIENTS:
1 sheet frozen puff pastry -Thawed
Flour, for work surface
3 Granny Smith or Gala apples
1/2 cup sugar
½ cup whiskey
1 large egg yolk, beaten with
1 teaspoon water
2 tablespoons unsalted butter
½ tsp cinnamon
½ tsp mace
DIRECTIONS:
Preheat oven to 375 degrees.
Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. You can trim the edges and make them neat if you like, I leave mine alone.
Line a baking sheet with aluminum foil, move the dough to baking sheet and stick it in the freezer while you do the apples.
Core, and slice apples 1/4 inch thick. (You can peel them if you want. I don’t.) Toss in a large bowl with ¼ cup sugar, cinnamon, mace and ¼ cup of whiskey.
Mix the egg and the water together really well in a small bowl for a wash.
Take the pastry out of the freezer and brush with egg wash.
Use a sharp paring knife to score a 3/4-inch border around pastry DO NOT CUT THROUGH.
Put your apples inside the border and dot with bits of the butter.
Bake until pastry is gold and apples are tender (approx 30 min.)
In a small saucepan, heat the other ¼ cup whiskey with ¼ cup sugar until the sugar is dissolved.
Brush apples with glaze.
Serve warm tart with vanilla ice cream, or fresh whipped cream.
Re: Clan Recipes
You can read the full blog here: 
http://www.azillionrecipes.com/alcohol/ ... t-internet
Scotch Pumpkin Pie
INGREDIENTS:
1 can pumpkin (15 oz)
¾ cup brown sugar
1 can sweetened condensed milk (14 oz)
½ tsp salt
½ tsp ground ginger
½ tsp cinnamon
½ tsp mace
1/2 tsp nutmeg
¼ cup scotch
2 eggs
9” graham cracker crust
DIRECTIONS:
Mix the brown sugar, salt, ginger, cinnamon and mace together in a small bowl.
In a large bowl, beat the eggs well and add the pumpkin then the spices, next the scotch. Test the scotch to make sure it's not gone bad. Does scotch go bad? I think you have to let it sit around a lot longer than it ever would at my house.
Slowly add in the evaporated milk. Mix well.
Pour into pie crust.
Bake at 425 (f) for 15 minutes then reduce to 350 and cook for 40 minutes more.
Take it out and let it sit until it settles.
Dollop with whip cream.
http://www.azillionrecipes.com/alcohol/ ... t-internet
Scotch Pumpkin Pie
INGREDIENTS:
1 can pumpkin (15 oz)
¾ cup brown sugar
1 can sweetened condensed milk (14 oz)
½ tsp salt
½ tsp ground ginger
½ tsp cinnamon
½ tsp mace
1/2 tsp nutmeg
¼ cup scotch
2 eggs
9” graham cracker crust
DIRECTIONS:
Mix the brown sugar, salt, ginger, cinnamon and mace together in a small bowl.
In a large bowl, beat the eggs well and add the pumpkin then the spices, next the scotch. Test the scotch to make sure it's not gone bad. Does scotch go bad? I think you have to let it sit around a lot longer than it ever would at my house.
Slowly add in the evaporated milk. Mix well.
Pour into pie crust.
Bake at 425 (f) for 15 minutes then reduce to 350 and cook for 40 minutes more.
Take it out and let it sit until it settles.
Dollop with whip cream.
Re: Clan Recipes
You can read the full blog here:
http://www.azillionrecipes.com/alcohol/ ... e-saturday
Whisky Butternut Apple Bake
INGREDIENTS:
1 butternut squash, peeled, seeded and cut into chunks
3 medium apples, cored, peeled and cut into chunks
2 tbsp lemon juice
1 tsp ground cinnamon
½ tsp mace
2 tbsp brown sugar
1 tsp salt
3 tbsp whisky (I used Drambuie. I also think white wine would do well.)
2 tbsp butter
1/2 cup apple juice
DIRECTIONS:
Preheat oven to 350°F.
Coat the inside of a 8 x 11 baking dish or a 2 quart casserole with cooking spray or butter.
Combine squash and apples with lemon juice, apple juice, cinnamon, mace and whisky in a large bowl.
Toss to coat well.
Place in covered baking dish.
Dot the top with bits of butter.
Sprinkle with brown sugar.
Cover baking dish with lid or foil and bake 1 hour, or until squash is tender.
Take the cover off and bake for 10 more minutes.
http://www.azillionrecipes.com/alcohol/ ... e-saturday
Whisky Butternut Apple Bake
INGREDIENTS:
1 butternut squash, peeled, seeded and cut into chunks
3 medium apples, cored, peeled and cut into chunks
2 tbsp lemon juice
1 tsp ground cinnamon
½ tsp mace
2 tbsp brown sugar
1 tsp salt
3 tbsp whisky (I used Drambuie. I also think white wine would do well.)
2 tbsp butter
1/2 cup apple juice
DIRECTIONS:
Preheat oven to 350°F.
Coat the inside of a 8 x 11 baking dish or a 2 quart casserole with cooking spray or butter.
Combine squash and apples with lemon juice, apple juice, cinnamon, mace and whisky in a large bowl.
Toss to coat well.
Place in covered baking dish.
Dot the top with bits of butter.
Sprinkle with brown sugar.
Cover baking dish with lid or foil and bake 1 hour, or until squash is tender.
Take the cover off and bake for 10 more minutes.