DRAMBUIE-FLAVORED CRèME ANGLAISE
Provided by Mary Bergin
Categories Sauce Dessert Vegetarian Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups.
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.
- 2. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half this mixture into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture coats the back of the spoon. (It is very important to stir constantly. Do not overcook; cooking too long will result in scrambled eggs.)
- 3. Pour through a fine-mesh strainer into a clean bowl and immediately set the bowl over a larger bowl filled with ice cubes and cold water until chilled, stirring occasionally, about 30 minutes. Stir in the liqueur. Refrigerate, covered, until needed.
DRAMBUIE SAUCE
A smooth and creamy Drambuie Sauce to accompany haggis on Burns Night
Provided by minkx1
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add 100mml of drambuie to a hot saucepan, bring it to the boil and allow it to reduce by half.
- Reduce the heat then stir in 150ml of double cream and season with salt & pepper. If you want a slightly sweeter sauce add 2-3tsp of clear Scottish honey at this point. Allow this mixture to reduce by half to a nice thick consistency.
- Once reduced, take the sauce of the heat and serve it over the haggis.
DRAMBUIE ICE CREAM
Another delicious taste of Scotland from Christopher Trotter's "Scottish Cookery". Note:This ice cream is similar to a parfait.
Provided by Amanda in Aberdeen
Categories Frozen Desserts
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan add the water and sugar and bring to the boil for a few seconds, remove from heat.
- Over a bain marie whisk egg yolks until pale and light in texture.
- Add the hot sugar and water mix.
- Whisk together until it forms a ribbon.
- Remove from heat and continue to whisk until the mixture is cool.
- Add the Drambuie and whipped cream.
- Freeze for 6 hours or overnight.
Nutrition Facts : Calories 363.5, Fat 25.4, SaturatedFat 14.2, Cholesterol 354.6, Sodium 31.3, Carbohydrate 30.6, Sugar 28.5, Protein 4.7
CHICKEN DRAMBUIE
Make and share this Chicken Drambuie recipe from Food.com.
Provided by rozeiscool
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dip the chicken in flour and brown it in butter.
- Remove from pan.
- Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour.
- When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce.
- Once thickish return chicken to pan to heat then serve.
Nutrition Facts : Calories 483.3, Fat 37.2, SaturatedFat 18.7, Cholesterol 178.2, Sodium 985.3, Carbohydrate 3.9, Fiber 0.1, Sugar 0.1, Protein 32.6
HOMEMADE DRAMBUIE
An unusual liqueur recipe from an online source. The serving size listed is approximately one ounce. The steeping time is not included in the preparation time.
Provided by Molly53
Categories Beverages
Time 5m
Yield 26 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a tightly covered container.
- Shake several times for the first 24 hours.
- After 24 hours, remove lemon zest.
- Cover and let stand for 2 weeks in a cool, dark place shaking gently every other day.
- Strain through a sieve to remove the angelica and fennel seeds.
- cover and let stand in a cool dark place for several months (preferably 6 months).
- Pour clear liquid into carafe for drinking enjoyment.
- Cloudy dregs may be saved for cooking.
CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)
Make and share this Chicken Bonnie Prince Charlie (Chicken with Drambuie Sauce) recipe from Food.com.
Provided by Molly53
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Flour and season the chicken breasts and saute in hot butter in both sides.
- When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
- While the chicken is cooking, peel and core the apples.
- Cut them into thick slices and cook gently until tender in butter- avoid mashing.
- Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
- Heat just until hot (not boiling).
- Add the roasted flaked almonds.
- Cover the chicken with sauce and garnish with the sliced apple.
Nutrition Facts : Calories 611.2, Fat 44.9, SaturatedFat 25.4, Cholesterol 196.6, Sodium 266.2, Carbohydrate 23.2, Fiber 4.2, Sugar 15.2, Protein 31.3
DRAMBUIE CREAM WITH FRESH RASPBERRIES
I think this is a Julia Aitken recipe. So easy to make and perfect for a summer dessert. If you do not have fresh raspberries you can substitute fresh sliced strawberries or blueberries. Also, the amount of sweet can be adjusted to taste. Enjoy........
Provided by waynejohn1234
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put a large bowl plus beaters in the freezer and chill about 15 minutes.
- In a small bowl, whisk together marmalade, Drambuie and sugar until most of the sugar is dissolved.
- Pour cream into chilled bowl and beat on high speed just until it starts to thicken. Grandually beat in marmalade mixture continuing to beat until soft peaks form.
- Reserve 12 raspberries for garnish.
- Divide remaining raspberries between 6 pretty serving dishes.
- Spoon cream mixture over raspberries.
- Serve garnished with mint.
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