Best of Both Worlds: Hot and Cold Whisky Chili Granita

This preparation is one that I’ve adapted over the years from my aunt and I often turn to it when cooking for friends. Haven’t heard of whisky chili granita before? Well, gastronomers describe it as being one between a drink and a dessert. Yes, you can have it as either. My aunt always served it as a little something to "cheer up" guests after a sumptuous meal.

The flavour of the whisky chili granita quite obviously depends on the kind of chili pepper and whisky you’re using. Premium malts generally lend a nice smoky flavour to this dish but obviously increases the cost too.I

personally prefer using bird's-eye chili peppers or piri piri, but you can experiment with jalapeno too. If you plan on using a cheaper whisky, add chipotle pepper, which lends a wonderful smoky note to the recipe. I recommend scotch, but this dish turns out just as good with bourbon.

Ingredients

  • 1/3 cup of sugar
  • ¼ cup of water
  • 2 to 4 small fresh or dried chili peppers
  • crumbled or chopped
  • 1/3 cup of scotch
  • 20 to 30 ice cubes

The Process

Then you’ll have to…

Place 10 or more whisky tumblers in the freezer along with the canister of a blender. In case you are using a food processor, put the bowl and blade in the freezer.

Put water and sugar in a small saucepan and then bring to a boil over high heat. Keep stirring until the sugar dissolves completely. Add two dried or chopped chili peppers. Stir to mix well. Turn off the heat and let it cool at room temperature.

Add Scotch to the syrup when it cools down and pour the blend in a metal pan and place in the freezer for an hour. Then just before serving, combine ice cubes and syrup in the chilled food processor bowl or canister (depending on what you have used) and pulse to form granular texture. Add some of the remaining chili pepper to taste. You can add ice cubes for texture.

Divide among the chilled tumblers and serve immediately.


Irish Whiskey-Infused Bread & Butter Pudding

Nobody needs an occasion to eat pudding. Most of us have grown up making several memories over pudding even before coffee came into our lives. With another year nearly gone by and leaving us hopefully wiser than just older, we think you should raise a toast to life for it’s not always unkind. And while you are at it, how about you make some pudding and put a little Jameson in it to perk up your day!

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Epicurean Delight: Pair Zestful Salads With Whiskey

A the weather warm up, it i tempting to take cooking and dining outdoor. Summer trigger the urge to pend time outdoor, eat and drink on the patio and oak in the golden unray. The two word which bet decribe ummer are bright and bold. With the bounty of freh produce in thi eaon, a alad can be pure atifaction. The fruit and vegetable are both juicy and ripe, adding a dah of refrehing zet to our palate. Salad are amazing round the year, but come ummer, they are a different ball-game.Unophiticated and natural food are a good bet a we embrace the ummer month. Salad are a refrehing change from the meat-baed dihe. Apart from helping you detox, they are flavorful and atifying. A you add a dah of color to your meal with an appetizing alad, did it ever occur to you that you can pair it with whikey?Let’ get innovative and allow our imagination to run wild a we invite guet over. Combine your alad with ummery whikey which are known for their intenity and depth. Full-bodied, they exude a warm and cheerful character which complement the crunchy vegetable. A few diplay honeyed and fruity aroma which go well with the frehne of alad.The Bulleit Rye Whikey which come with minty vegetal note pair exotically with leafy green. The twiggy, nutty finih and rich oaky aroma perfectly accompany your favorite green alad. The Glengoyne 17 i an abolute companion to a alad made from caramelized walnut, meclun, freh pear baton, Kikorangi blue cheee and dreed with rapberry vinaigrette. The complex and ophiticated malt with hint of Brazil nut and a creamy finih add to the “nuttine” of the caramelized walnut. Both vibrant and veratile, thi gourmet pairing i a pure delight!The deliciou Caear alad with real anchovie pair well with Scotch. A with mot of the alad, Caear alad i all about the dreing. By the time you have whizzed up an egg yolk and parmean, you have a creamy dreing which work well with a gla of cotch.Another intereting way to combine the flavor of whikey with alad i to ue it a an ingredient. How doe a broccoli, butternut, bacon and Ballentine’ alad ound? Colorful and light, it i a perfect blend of flavor and frehne. For a healthier choice, you can replace the bacon with chickpea. The mooth and full-bodied Ballantine’ Finet can be ued a a dreing for thi alad. It i a brilliant idea to pair a dram of rich and complex Ballantine Whiky with thi alad. The rich and complex note accentuate the grilled flavor of bacon and butternut. When crumbled feta cheee in the alad meet the robut note of the whikey, you will vouch that it’ a marriage made in heaven. The flavor will linger and meld beautifully, making it a winning pair.

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Celtic Apple Crumble with Irish Whiskey Cream Sauce

Apples have been long associated with the Irish tradition, and when it comes to desserts, their presence cannot be ruled out. Celtic Apple Crumble is one such dessert that is flavoured with a respectable dose of Irish whiskey and topped with a buttery oatmeal crumble. The dessert tastes best when served with the rich Irish whiskey Cream Sauce.

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