Whiskey Cream

Posted On November 27th, 2013 Author Lia Rinaldo

Whiskey Cream (or in my case, a version of clotted butter that keeps on giving)
From a recipe for Watercress Soup with Whiskey Cream from the Food Network Magazine.

1 cup heavy cream
3 tbsp Irish whiskey... I used Maker's Mark Kentucky Stright Bourbon Whiskey (maybe that was my problem, probably not)

1. Follow instructions.

2. Bring the cream and 2 tablespoons of whiskey to a simmer in a medium skillet over medium heat; cook until reduced to about 3/4 cup, about 10 minutes. Stir in the remaining tablespoon of whiskey. Transfer to bowl and refridgerate until cold (a step I also ignored).

3. Whisk the chilled whiskey cream until soft peaks form. Add to soup, steak, coffee, bread or your face.

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