A New Twist On An Old Dram-Recipes To Bring Out The Irish In All
Below is a MRR and PLR article in category Food Beverage -> subcategory Recipes.
A Fresh Twist on Classic Irish Flavors: Recipes to Warm Your Winter
When winter chills set in, nothing comforts quite like hearty food. Growing up in Northern Ireland, Colum Egan found solace in the warmth of his mother's homemade soup. Now, as the master distiller at the historic Old Bushmills Distillery in County Antrim, Egan still cherishes a bowl of soup to "warm his bones."
Egan fondly recollects, "Soup was a staple in my home, thanks to my mother. She always said it was both a meal and a drink.” Another favorite of his is salmon, particularly wild salmon from the river that provides water for their renowned Irish whiskey.
Chefs worldwide have long embraced spirits to enhance complexity and flavor in their recipes. It's no surprise that Irish whiskey also finds its place in modern dishes, delighting palates beyond St. Patrick's Day. For a touch of tradition, Egan shares his favorite Irish coffee recipe: pour 1.5 ounces of Bushmills Original Irish Whiskey into a warm glass, fill with strong black coffee, and top with whipped cream.
Bushmills Wild Mushroom Soup
Ingredients:
- 1 oz. dried porcini mushrooms (soaked in warm water and finely chopped)- 1 cup warm water
- Olive oil
- Butter
- 2 leeks, finely sliced
- 2 shallots, chopped
- 1 clove garlic, chopped
- 8 oz. 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 for garnish
- 3 capfuls Bushmills Original Irish Whiskey
Serves Four
Instructions:
1. In a large saucepan, sauté leeks, shallots, and garlic in butter and oil until soft (about 5 minutes).2. Add wild mushrooms and stir over medium heat until they soften.
3. Pour in beef stock and bring to a boil.
4. Add porcini mushrooms with soaking liquid, thyme, salt, and pepper. Lower heat, partially cover, and simmer for 30 minutes, stirring occasionally.
5. Blend about 3/4 of the soup until smooth, then combine with the remaining soup. Stir in double cream and heat through.
6. Adjust consistency with more stock or water if needed. Add Bushmills Irish Whiskey and season to taste.
7. Serve hot, garnished with sprigs of fresh thyme.
Peppered River Bush Salmon with Bushmills Whiskey Cream Sauce
Ingredients:
- 1 tablespoon black peppercorns, crushed- 1/2 tablespoon white peppercorns, crushed
- 2 6-oz. salmon steaks
- 1 teaspoon Dijon mustard
- Freshly ground sea salt
- Butter
- 1 tablespoon Bushmills Original Irish Whiskey
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh chives, plus extra for garnish
Serves Two
Instructions:
1. Mix the crushed peppercorns and coat the salmon steaks with mustard, pressing the peppercorns into the cut sides. Season with salt.2. Melt butter in a hot pan. Add salmon steaks and cook on one side until browned, about 3 minutes.
3. Turn the heat to medium-high, flip the salmon, and add whiskey. Let it reduce quickly.
4. Add cream, stirring to scrape up any stuck bits. Bring to a boil and cook until the sauce thickens (1-2 minutes). Season with salt and pepper.
5. Stir in chopped chives and serve immediately, garnished with extra chives.
Enjoy these Irish-inspired recipes to warm your heart and home this winter!
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