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Creamy Whiskey Mustard Sauce
Pantry American

Creamy Whiskey Mustard Sauce

Prep
2 min
Cook
5 min
Total
7 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Add chopped pecans and stir until fragrant, about 2 minutes. Remove saucepan from heat and transfer buttered pecans to a small dish.
  2. 2 Return saucepan to heat, pour in whiskey and allow the heat to burn off the alcohol. Add cream, Dijon mustard, and maple syrup; stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Add the chopped pecans back to the sauce, and serve immediately.

By thedailygourmet

Warm Apple Compote
Pantry American

Warm Apple Compote

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar.
  2. 2 Stir water, raisins, and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add whiskey, vanilla extract, and toasted pecans.

By theinnerlight

Peach-Habanero Jam
Pantry American

Peach-Habanero Jam

4.0

Prep
10 min
Cook
25 min
Total
95 min

Instructions

  1. 1 Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
  2. 2 Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
  3. 3 Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.

By Brad Jones

Smokin' Jack BBQ Sauce
Pantry American

Smokin' Jack BBQ Sauce

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine the ketchup, chipotle peppers in their sauce, apple cider vinegar, molasses, onion powder, garlic powder, ground mustard, smoked paprika, coriander, salt, black pepper, brown sugar, whiskey, and liquid smoke flavoring in a large pot, and bring to a gentle boil over medium heat, stirring frequently.
  3. 3 Cook the sauce for 15 minutes, then reduce heat to low and simmer 15 more minutes, stirring often. Use immediately or refrigerate.

By BIG CHAD

Drunken Pumpkin Seeds
Appetizer American

Drunken Pumpkin Seeds

4.6

Prep
5 min
Cook
75 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Combine pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat; bring to a simmer and cook until seeds begin to turn gray in the middle, 15 to 20 minutes. Drain.
  3. 3 Spread pumpkin seeds on a baking sheet in a single layer; season with salt.
  4. 4 Roast in the preheated oven until crisp and golden brown, 1 to 1 ½ hours.

By Guinevere

Tipsy Peaches
Dessert American

Tipsy Peaches

4.5

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add peaches; cook, stirring occasionally, for about 10 minutes.
  2. 2 Stir whiskey, brown sugar, and vanilla extract into peaches; simmer over medium heat until peaches are soft and sauce darkened, about 20 minutes.

By MAGIRITARZ

Whiskey Cake I
Dessert American

Whiskey Cake I

4.5

Prep
Cook
Total

Instructions

  1. 1 Mix cake batter as directed on box. Stir in nuts.
  2. 2 Bake cake as directed on box in a bundt pan.
  3. 3 Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.

By jamie

Justin's Honey Buffalo Chicken Wraps
American

Justin's Honey Buffalo Chicken Wraps

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir whiskey, brown sugar, ketchup, hot sauce, butter, vinegar, cayenne pepper, red pepper flakes and garlic powder together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble, about 5 minutes. Reduce heat to low and cook sauce at a gentle simmer until thickened to the consistency of syrup, about 15 minutes more. Remove from heat to cool.
  2. 2 Heat olive oil in a large skillet over medium heat. Cook chicken breasts in the hot oil, turning occasionally, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Remove chicken to a cutting board. Use two forks to pull the chicken into shreds.
  4. 4 Drain and discard oil from skillet, but do not otherwise clean. Return shredded chicken to the skillet. Place skillet over low heat and pour sauce over the chicken; cook and stir until the chicken is coated in sauce and the sauce sticks to the chicken strands, 1 to 2 minutes.
  5. 5 Heat a clean skillet over low heat. Toast a tortilla in the skillet until warmed, about 1 minute. Flip tortilla and top with 2 slices provolone cheese. Cook until the cheese melts slightly, about 1 minute more. Spoon about one-quarter of the chicken mixture into the tortilla and wrap tortilla around the filling. Repeat with remaining tortillas, cheese, and chicken mixture.

By Justin Will

Jack Daniel's Fudge
Dessert American

Jack Daniel's Fudge

5.0

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Line a 5x7-inch baking dish with aluminum foil, leaving an overhang for easy removal.
  2. 2 Place chocolate chips in a microwave-safe glass bowl; microwave in 15-second intervals until melted, stirring after each interval, 1 to 3 minutes. Stir in sweetened condensed milk, whiskey, vanilla, and salt until completely incorporated; stir in pecans.
  3. 3 Pour fudge into the prepared baking dish; let set for 2 to 3 hours. Remove fudge from dish using foil overhang; cut into 24 squares.

By Yoly

Maple Leaf Cocktail
Drink American

Maple Leaf Cocktail

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine blueberries, maple syrup, and juice of 1 lime wedge in a cocktail shaker. Use a muddler to crush the fruit. Fill shaker with ice cubes and whiskey. Cover and shake until chilled, 15 to 20 seconds.
  2. 2 Fill a rocks glass with ice and strain cocktail over the ice. Top with club soda. Garnish with remaining lime wedge.

By France Cevallos

Whiskey Sidecar
Drink American

Whiskey Sidecar

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place sugar in a shallow bowl. Run a lemon wedge around the rim of a cocktail glass; dip the rim into sugar.
  2. 2 Combine whiskey, orange liqueur, and lemon juice in a cocktail shaker; add ice. Cover and shake until the outside of the shaker has frosted, about 20 seconds. Strain into the prepared cocktail glass.

By Cally

Whiskey Hamburgers
Lunch American

Whiskey Hamburgers

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  2. 2 Combine ground beef, beer, Worcestershire sauce, whiskey, garlic powder, onion powder, salt, and pepper in a large bowl; mix until evenly combined. Shape mixture into 6 patties.
  3. 3 Cook on the preheated grill until meat is cooked to your desired degree of doneness, 5 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By twilightprincess

Whiskey Slush
Drink American

Whiskey Slush

4.9

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Combine water, tea, whiskey, lemonade concentrate, sugar, and orange juice concentrate in a large plastic container; stir well. Freeze for 24 hours.
  2. 2 Scoop slush into a tall glass, filling 3/4 full. Add ginger ale to fill glass; stir. Garnish with lemon wedges.

By Bea Gassman

Spicy Roast Turkey
Dinner American

Spicy Roast Turkey

4.6

Prep
25 min
Cook
210 min
Total
245 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Stir onion, roasted red peppers, whiskey, and garlic together in a bowl. Place mixture inside turkey cavity. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub 1/2 of the chipotles on the outside of the turkey, and place the rest inside the cavity. Place turkey into a roasting bag, close the bag according to the directions, and place into a roasting pan.
  3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest in a warm area for 10 to 15 minutes before slicing.

By Dreamthief

Old Fashioned Cocktail
Drink American

Old Fashioned Cocktail

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Muddle sugar cube, water, and bitters in an old fashioned glass for 1 minute. Pour in whiskey; stir for 1 minute.
  3. 3 Squeeze lemon twist over the glass and drop it in. Add ice cubes. Garnish with orange slice and maraschino cherry; serve with a swizzle stick.

By Allrecipes

Sweet Potato and Fennel Hash Recipe
Breakfast American

Sweet Potato and Fennel Hash Recipe

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from the skillet with a slotted spoon to a plate lined with paper towels, leaving drippings in the skillet.
  2. 2 Reduce heat to medium. Cook and stir onion and fennel in hot bacon fat until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
  3. 3 Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping browned bits of food off the bottom of the pan with a wooden spoon. Add bacon to vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until whiskey has been absorbed and liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

By littlewummer

Early American Eggnog
Drink American

Early American Eggnog

4.8

Prep
30 min
Cook
Total
7230 min

Instructions

  1. 1 Add brandy, sherry, rum, and whiskey to a bowl; set aside.
  2. 2 Place egg yolks and egg whites into two separate, large bowls; set egg whites aside. Beat egg yolks with an electric mixer until light and frothy; gradually beat in sugar until light colored. Slowly beat in brandy mixture; beat in milk and heavy cream, with the mixer running, until thoroughly blended. Beat egg whites using a clean beater until soft peaks form; gently fold into milk mixture.
  3. 3 Pour eggnog into two clean, gallon-sized plastic milk containers. Refrigerate 5 to 10 days (10 for a smoother taste). Shake containers occasionally to keep alcohol from separating.
  4. 4 Pour eggnog into a punch bowl; whisk to blend. Add vanilla ice cream; garnish with nutmeg.

By cutiemoose

Penny's Whiskey Cake
Dessert American

Penny's Whiskey Cake

4.6

Prep
20 min
Cook
70 min
Total
150 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
  2. 2 Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
  3. 3 Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
  4. 4 To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.

By Penny

Oolong, Orange, and Whiskey Punch
Drink American

Oolong, Orange, and Whiskey Punch

5.0

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Bring water to a boil in a saucepan over high heat. Stir in sugar, cinnamon stick, and star anise. Remove from heat and add tea bags. Let steep for 3 minutes (or according to package directions for strongest tea). Remove tea bags. Let cool to room temperature, about 1 hour. Remove and discard cinnamon stick and star anise.
  2. 2 Stir together tea mixture, orange juice, whiskey, and lemon juice in a punch bowl or pitcher. Chill until cold, about 2 hours or up to overnight.
  3. 3 Garnish with tangerine slices and additional star anise. Ladle into ice-filled glasses. Top each with a tangerine slice.

By Corey Williams