Posts

Whiskey, triple sec and fleur de sel salted butterscotch

/0 Comments/in , , , /by

(Plated here with a chocolate cashew and white miso frozen dessert, dark cherries in agave and a little coconut oil, and a ‘cup’ of melted bittersweet, fair trade chocolate).

1T of coconut oil
1T of agave nectar
3/4 cup of whiskey* (scotch is traditional)
1/4 cup of triple sec*
1t of black strap molasses
1t of lemon juice
1/2 cup of unsweetened soy milk
1t of corn starch dissolved with 2t of water
1 good pinch of fleur de sel

In a pot with a lid, warm the coconut oil and add the agave for 3 minutes.
Add the whiskey, triple sec and lemon juice.
Bring to a light boil and let simmer for 2 minutes.
CAREFULLY light the pan (this produces a lot of fire).
Let the alcohol burn off, and use the pot lid to put the fire out if necessary.
Simmer on low until reduced to syrup (about 1/4 cup).
Add the soy milk and molasses.
Simmer on low until reduced to about 1/2 cup.
Add the dissolved corn starch, stirring continuously until the sauce thickens.
Add fleur de sel to taste.

If your soymilk curdles or separate, reduce and then puree before thickening with corn starch.

*It’s rare, but not all whiskey or triple sec is produced without using animal products at various stages of production.

Apple crumble with whiskey and white miso

/0 Comments/in , , /by
The whiskey adds nuanced sweetness and the white miso, a little salt and extra depth of flavour to this simple, seasonal dessert.

Ingredients

For the apples
4 large apples, cored, seeded and thinly sliced
1/3 cup of hard wheat flour
1T of lemon juice
1T of white miso (use a sweet style)
1t of dried ground cinnamon
1/4t of dried ground cloves
1T of coconut oil
1/4 cup of sugar*
3T of whiskey*
A pinch of sea salt

For the streusel

1 cup of rolled oats
1/2 cup of hard wheat flour
3/4 cup of sugar*
1/3 of a cup of coconut oil
A pinch of sea salt

Directions

Preheat the over to 350F.
Blend the liquid ingredients and the spices for the apples.
Toss the sliced apples in the flour.
Add the mixture to the apples and flour.
Toss until the apple are well coated.
Blend the ingredients for the streusel until coarse.
Add the apple mixture to a 9″ pie plate.
Distribute the streusel evenly over the apples.
Bake for 40-50 minutes or until the streusul is starting to brown lightly and the apples are turning golden.
Let cool for 1 hour and serve warm or refrigerate.

*It’s rare, but some whiskeys are still made with the use of animal products. Cane sugar is also bleached in some cases with animal bone charcoal. Agave nectar makes a reasonable substitute for the whiskey (use 1T). A growing number of table sugars are not refined using animal bone charcoal; organic sugar and beet sugar typically are not.