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Iron Chef Whiskey Battle?

Written by Lyn
Tuesday, 31 March 2009
Whiskey Theme Dinner Inspiration Whiskey and Low Sodium Get Along for a Whole Meal I'm not sure exactly what my inspiration was, probably a recipe I saw or the salmon with whiskey glaze I ate at a local Irish restaurant several years ago, but I was thinking that it would be fantastic if the Food Network show, "Iron Chef," had whiskey as one of their theme ingredients. There are many ways to prepare food using whiskey and the chef gets to taste test as she goes! In lieu of a dramatic whiskey battle on TV, I decided to hold my own with husband Leo as sous chef. It is true that while I wasn't battling anyone but myself, I think that for a first time whiskey culinary adventure, I was victorious. The first dish I approved for my menu was found in the April 2009 edition of Gourmet magazine - their Hot Toddy Pudding Cake. Really a whiskey infused souffle, this dessert piqued my interest in using whiskey as an ingredient and encouraged my late afternoon whiskey tasting episode from my own liquor cabinet. Tullamore Dew, Dewar's White Label, Jameson blend, Jameson 12-Year and Cutty Sark 18-year. I had no idea I had that many varieties of whiskey and scotch on hand. In the end, Tullamore Dew was my favorite. I had never tasted it neat before favoring it in my Irish coffee instead. No wonder me da chastised me so when he saw me do that. So now that I enjoyed the different flavors and nuances of Irish whiskey and scotch and had decided on a dessert, I had the rest of the meal to plan. Some dishes came out of thin air, others like the Hot Toddy Pudding Cake were borrowed. The final meal plan: Whiskey Theme Dinner Entree Whiskey Onion Dinner Rolls Whiskey Poached Salmon with Whiskey Hollondaise Sauce Whiskey Battered Green Beans New Red Potatoes Steamed with Fresh Thyme and Dressed with Whiskey Glaze Hot Toddy Pudding Cake The salmon was grabbed from an online recipe I found which also provided enough Hollondaise to drizzle on the potatoes. The bread and green beans were of the "out of thin air" variety. I am a big fan of home-baked bread since I can make it with no sodium whatsoever so adding whiskey to my standard dinner rolls was only a light stretch of the imagination. The green beans were loosely inspired from a deep fried green bean I have had at a Chinese restaurant - but in theme only. Theirs was lighter using baking soda and no alcohol. I was going for more of a continental theme. Whiskey & Onion Dinner Rolls The prep work, cooking and baking went off without a relative hitch. A shout out to GE for creating ranges with warming drawers (which keeps the peace between man and wife when preparing multiple dishes simultaneously.) Each dish was delicious and paring the main course with a 2007 Hob Nob Burgundy from France was perfect. The dessert, of course, was pared with a nip of 12-Year Glenlivet. In sum, whiskey theme night was a great success. We even had one more Hot Toddy Pudding Cake left over that reheated fairly well in the oven the following night. Salut!
Last Updated ( Tuesday, 07 April 2009 )