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Special Dinners Celebrate Whiskey, Chocolate and Wine


Three special dinners in the area are putting the spotlight on whiskey, chocolate and wine, respectively.

Myron’s is hosting a whiskey dinner.

Myron’s Prime Steakhouse,  10003 N.W. Military Hwy., is hosting a whiskey tasting dinner at 7 p.m. Oct. 17 with  Adam Harris, distillery specialist for Beam Global Spirits as the guest speaker.

The Whiskeys of the World Dinner menu begins with  Canadian Club Manhattan, followed by Maple Glazed Cedar Planked Salmon over Butternut Squash Puree with Haricot Verts and a Blood Orange Reduction served with Kentucky’s Maker’s Mark 46. Irish Lamb Stew with Potatoes, Carrots, Onions and Cabbage over traditional soda bread is presented with Kilbeggan of Westmeath, Ireland. Jerked Pork Chops over Coconut and Mango Rice with Sautéed Brussels Sprout Leaves is partnered with Knob Creek Rye of Kentucky. Finally, Cold Smoked Beef Tenderloin with Blue Cheese Butter over Parmesan Crusted Potatoes and White Asparagus is served with Laphroaig from the Isle of Islay, Scotland.

The cost of dinner is $74.95 plus tax and tip. For reservations, call (210) 493-3031.

Little Gretel is going chocolate crazy.

Little Gretel, 518 River Road, Boerne, is having a chocolate dinner as part of the second annual Dine & Wine BoerneFest. It begins at 6:30 p.m. Oct. 19.

The menu, presented with the Chocolate & Wine Festival of Texas, includes Coquilles St. Jacques with a Chocolate and Cranberry Sauce, Chocolate Soup a la Goethe’s Mum, Arugula-Strawberry Salad with Chocolate-Balsamic Vinaigrette, Pepper-crusted Beef Tenderloin or Chicken Breast with Chocolate-Port Sauce and Black Forest Kirsch Cake.

The price is $69 a person plus tax and tip. Call (830) 331-1368 for reservations.

Oro is pairing wine with a special dinner.

Oro at the Emily Morgan Hotel, 705 E. Houston St., is hosting a Halloween party and Deutsch Family Estate portfolio wine dinner with guest speaker Brian Windham. It begins at 6:30 p.m. Oct. 19.

Diners are encouraged to dress in costume for the dinner with the winner of the best costume winning a complimentary dinner and a room for a night.

Chef Chris Cook’s menu begins with Ghostly Smoked Chicken Wonton with Girard Chardonnay 2000. Beaten and Blackened Hawaiian Opah with Sweet Potato and Pear Hash will be paired with The Crossings Sauvignon Blanc 2011, followed by Horrific Canadian Lobster Mac and Cheese with Swiss Chard and Cranberries paired with Baron Fini Pinot Grigio 2011. Spooky Citrus Pan Seared Pork Tenderloin and Ramon Bilbao Albariño Rias Biaxes 2010 preceded To Die For Anise Scented Braised Short Rib with Girard Petite Sirah 2009. Dessert will be the chef’s devilish choice.

The price is $69.95 a person plus tax and tip. Call (210) 225-5100 for reservations.

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Dress Up Leftover Ham with a Whiskey Sauce


Have you ever wondered what to do with leftover ham? Here’s an Irish recipe with a stunning sauce.

Ham in Whiskey Sauce

2 tablespoons butter
4 ham steaks, about 1-inch thick
1 onion, thinly sliced
1 tablespoon white flour
1 tablespoon brown sugar
1/4 cup Irish whiskey
1/2 cup beef stock
1/4 cup heavy cream
Salt, to taste
Pepper, to taste

Melt 1 tablespoon of the butter in a large skillet over medium-high heat, then brown the ham steaks, in batches, if necessary, for 2 to 3 minutes per side. Remove the ham from the skillet when done and set aside, covering the steaks with foil to keep them warm.

[amazon-product]081186670X[/amazon-product]Melt the remaining tablespoon of butter in the same pan, then add the onions. Cook for 10 to 12 minutes, or until golden brown. Remove the onions from the skillet with a slotted spoon and drain on paper towels.

Reduce the heat to low and sprinkle the flour into the pan, mixing it into the butter and pan juices. Repeat the process with the brown sugar, then add the whiskey and the beef stock and stir it in well. Whisk in the cream, then season to taste with salt and pepper.

To serve, put 1 ham steak on each of 4 plates, spoon a quarter of the onions over each steak, then gently pour sauce over the onions and ham.

Makes 4 servings.

From “The Country Cooking of Ireland” by Colman Andrews

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Mistology Makes Its Mark on Mixology


The following cocktails are updated versions of old favorites using whiskey, specifically Canadian Mist.

Mistopolitan

2 ounces Canadian Mist
3 ounces cranberry juice
1 ounce triple sec
Splash of lime juice
Lime slice

Combine whiskey, cranberry juice, triple sec and lime juice with ice in a shaker. Shake well and strain into chilled martini glass. Garnish with lime.

Makes 1 cocktail.

From Canadian Mist

Mist Fizz

1 ½ ounces Canadian Mist
5 ounces ginger ale
Lemon twist or cherry for garnish

Pour whiskey and ginger ale into tall glass of ice. Garnish with lemon twist or cherry.

Makes 1 cocktail.

From Canadian Mist

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