A delicious way to end an autumnal meal with this crispy cheese recipe. Almost a sweet! This recipe can be found in my book “à table, whisky from glass to plate”. photo credit: John Paul
Summer is the season for fresh fish and seafood, here with an Italian touch. Monkfish has a firm flesh that allows it to be cooked as a roast. This recipe can be found in my book “à table, whisky from glass to plate”.
(photo credit: John Paul). That delicious springtime starter made the cover of “à table, whisky from glass to plate”. With the photographer and the chef, …
Venison is often a favorite option on festive tables. That dish was presented in 2011 at The Aberlour Whisky Dinner during The Spirit of Speyside Whisky Festival and cooked by Eric Obry, the French chef of la Faisanderie in Dufftown (he now runs the Old Pantry in Aberlour).
The misty and wet Autumn evenings call for warmers up. There is nothing more appealing than a creamy soup. When it features the most emblematic ingredient of the Autumn season, mushrooms, it becomes a sophisticated starter for a refined dinner.
Red fruit are the star of the Summer season. Here is a delicious and refreshing recipe, easy to prepare and which will give you a wee taste of your childhood with the marshmallows. Enjoy!
I gave a few pairing whisky with food gigs at Wild about Whisky, the famous Dullstroom whisky bar. The star was the rainbow trout which abounds in the Scotland-looking lakes around Dullstroom. Delicately smoked, tasty, a winner with single malt.
Spring is not on its way yet. We are longing for fresh fruit. Although I am not very keen on using tinned fruit, I think pears work well. Here is a delicate sweet which enhances a fruity and light single malt profile. Walkers ginger shortbreads give a vibrant kick to ricotta.
When I was in Fredericton (New-Brunswick), I hosted a cooking demonstration, selecting a family recipe. My grandmother who hated wasting food used to treat us with her scrumptious “Pain perdu” (lost or wasted bread). A wonderful way to salvage stale bread.
When come the stormy days, there is nothing more comforting than a bowl of soup. In the South of France, the old folks used to add a small glass of red wine in their soup. It was called “faire chabrot”… Let’s do it with whisky!