Bushmills Sauce Recipes

Steps:

• FOR THE CUSTARD SAUCE: Bring milk to a simmer in a heavy 1 1/2 quart saucepan. Whisk sugar and yolks in large metal bowl to blend. Gradually whisk in hot milk. Returm mixture to saucepan and stir constantly over medium-low heat until custard thickens and covers back of spoon, about 6 minutes (do not allow custard to simmer). Transfer custard to clean bowl. Wisk in whiskey and vanilla. Cool slightly. Cover and refrigerate until cold, about 2 hours. makes about 2 cups.
• FOR THE CAKE: Preheat oven to 350°F Butter 10-inch sprinform pan. Line pan with parchment paper; butter paper. Using electric stand mixer and paddle attachment, beat butter and sugar in large bowl, until light and fluffy. Beat in eggs on high speed one at a tine, Add flour alternately with milk, beating just until blended. Stir in diced apples. Fold in blackberries. Transfer batter to prepared pan. Arrange apple slices over top of cake, overlapping neatly.
• Bake cake untl light browned and skewer inserted near center of cake comes out clean, about 1 hour, 15 minutes. Cool in pan 10 minutes.
• Melt jam in heavy small pan saucepan over medium heat. Strain jam; discard solids. Bush jam over top of cake.
• DO-AHEAD TIP; Sauce and cake can be made 1 day ahead. Keep sauce refrigerated. Cover cake with foil and store at room temperature.
• Spoon custard sauce onto plates. Cut cake into wedges. Transfer wedges to plates and serve.

Steps:

• Slowly fry the shallots and mushrooms in a frying pan with a dash of olive oil, and the half of stock cube until they are cooked.
• Turn up the heat and add the whiskey and boil to reduce.
• Turn down the heat and add the cream and warm through.
• Add 1/2 tsp of Worcestershire sauce a sprinkle of paprika and a grind of black pepper and taste, add more seasoning if needed.
• Serve.

Steps:

• Over medium heat, warm up your skillet and pour in the oil. Place the steaks in the pan and sprinkle with salt and pepper. Fry steaks until the desired level of cooking is reached. Once steaks are done, pour in the cup of whiskey and set alight. Let flames die down and then pour in double cream. Serve immediately.
• To plate: Place steak on a warm plate and spoon some sauce on top of it. Serve with a fresh salad and potatoes.

Steps:

• Drain pineapple, reserving juice in a 2-cup glass measure.
• Add enough water to reserved liquid to yield 3/4 cup.
• Add cornstarch and honey; stir with a wire whisk until smooth.
• Microwave cornstarch mixture, uncovered, at HIGH for 2 1/2 to 3 minutes or until thickened and bubbly, stirring after 1 1/2 minutes.
• Stir in whiskey, and microwave at HIGH for 30 seconds. Stir in pineapple, and microwave at HIGH for 30 seconds.
• Serve 1/4 cup sauce over 1/2 cup frozen yogurt.