Scotch in Cooking?

Although I am loath to waste any malt, I have a soft spot for a particular dish. Many folks believe that a proper spirit reduction of port or wine for a meat accompaniment is fantastic, and I agree. A few months ago I was cooking a peppered lamb crown roast with veggies and such. No port in the house!

I deglazed the pan drippings with some.... Bruichladdich 10! I was careful not to flame the pan. When it had reduced by 2 thirds, I added a pat of butter to shine it up and drizzled the mess on the roast, carved, and served. Hot damn! Even my wife (who is not a malt fan) waxed rhapsodic over the meal.

Anyone else try something similar?

Reply to
Jeff Folloder - (TES)
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No, but in Cancun we once had a pork that had clearly been marinated for a long time in mezcal (the more flavorful cousin of tequila). I think an Islay marinade would be really incredible. Maybe I'll try it with pork and some Bowmore Legend.

Reply to
Douglas W. Hoyt

Thanks for this recipe. It sounds good, and I will attempt to make it. I have also re-posted it, in its entirety, to alt.food.barbecue with the comment that BBQing it with (peat?!) smoke, instead of oven roasting it, might work well.

Reply to
n_cramer

[snip]

Thanks for this recipe. I'll have to try that sometime.

I've made Poppyseed Butter Scotch cookies, made with real butter and real scotch, but no "butterscotch".

One stick of butter is blended with about equal amounts of flour and sugar - say around a half cup each, maybe a little more flour. To this is added one whole egg beaten, around a half teaspoon of vanilla extract, a pinch of salt (especially if you use unsalted butter), and one and a half tablespoons of poppyseeds that have been soaked in and ounce and a half of your favorite scotch while you combined the other ingredients. You may need more flour, or more flour and sugar, if the dough is now too wet. It should be pretty sticky but can be formed into balls if you flour your hands.

Bake for 7 to 10 minutes at around 275F - 300F, till edges are turning brown. No need to grease or flour the pan - they wont stick because they contain so much butter.

If you use too much butter, the cookies will melt and make a thin mess - they wont hold together. You must add more flour. If you use too much flour they will be more like a shortbread. If you use too much sugar they will be more like a sugar cookie. They're very good topped with a little sugar and cinnamon. I've also topped them with a pecan half pushed into the dough, since I have so many now. Made two batches of these over the holidays...

You don't really taste the scotch much. The alcohol burns off in cooking. If you use something very sherried like Glendronach a little flavor may remain. It's mainly another way (along with the butter) to release the bitter and aromatic flavor of the poppyseeds.

Bart

Reply to
Bart

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