WHO SPIKED MY POPCORN? WHISKEY GINGER CARAMEL CORN

Transform regular popcorn into a gourmet delight in under 15 minutes with this ridiculously simple recipe for whiskey ginger caramel corn. This boozy, adult-version of the traditional movie theater snack is nothing like the stale bags of over-salted, overpriced gravel sold at the cinema. Plain air-popped corn is dressed in a generous coat of rich, buttery caramel infused with liquor and spice to create a complex, unexpected burst of flavors on the palate. (The alcohol in the whiskey is cooked off, leaving behind its malty, smoky essence.)

The combination of sweet and salt in a single mouthful is already a match made in heaven (think salted caramel, peanut butter and jelly). Toss a pinch of ginger for zing, and a splash of whiskey into the mix, and you’re left with a treat that is truly exalted and versatile. Not only does it make a unique tidbit and after-dinner dessert option, but also a gift option for you loved ones, packed in dainty sealed mason jars. Store in an airtight container for up to three weeks, although to be honest, you’ll be lucky if they last that long.

These crunchy golden clusters of goodness add a touch of sophistication to plain ol’ popcorn, and takes the banality right out of it.

Ingredients

  • 12 cups plain popped corn (with nothing added to it)
  • 1 cup packed dark brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup honey
  • 1/4 cup molasses
  • 1/2 tablespoon fresh ginger
  • 1 teaspoon ground dried ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 tablespoons whiskey (Bourbon works wonderfully but any smoky dram will do just as well)

The Process

Line two large baking sheets with parchment paper sprayed with cooking spray, and set aside. Also coat the largest bowl you can find with cooking spray, and place the popcorn in it. Set aside. In a saucepan, add the brown sugar, butter, honey, molasses, both dried and fresh ginger, cinnamon and salt. Bring to a boil over medium heat, whisking constantly. Allow the caramel to boil for five minutes without stirring. Remove from the heat; stir in the baking soda, at which point the mixture will froth. Stir in the vanilla and whiskey. Pour over the popcorn quickly, and mix well. Transfer the caramel-coated popcorn to the prepared baking sheet and spread out, working swiftly as the caramel tends to harden fast. Allow to set for an hour. (This is an almost impossible feat, so try to wait at least 20 minutes if not 60.)

Put on your favorite movie, kick back and enjoy!


A RUSTIC ROAST: GROUSE WITH BLACK CURRANT

August ushers in game season. Pheasants, rabbits, and partridge starts finding its way to the pot. The red grouse, in particular, is a delicacy. The rich texture is perfect for roasting and makes a great addition to stews and casseroles.  A native of the Scottish moorlands, the bird should essentially be cooked with juniper and thyme stuffed into its cavity. This rustic roast will soak in more delicate flavors if you layer on top a portion of streaky beacon tied with sprig of heather washed with some good scotch. Just in case you are craving the fresh kick of summer freshness, you might want to add some crushed berries, lemon juice, butter and seasoning before you place the thyme-juniper bouquet-garni into the dressed bird’s cavity.

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Baileys Eggnog Cocktail

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Irish Potato Candies Never Tasted So Heavenly Without Whiskey

Shamrocks, leprechauns and celebrations galore—St Patrick’s Day is upon us!Even if you don’t have an ounce of Irish blood in your body, several delicious confectionaries can set your gastronomic juices flowing. We give you the ‘Boozy Irish Potato Candy’—a delectable concoction that brings together all those leftover bottles (with just a finger of golden goodness remaining) and some sweet enchantment, to create a perfect culinary delight!Said to bring you a nice helping of the traditional luck o’ the Irish, this notoriously deceptive dish didn’t originate in Ireland. Irish potato candies are a 100-year-old Philadelphia tradition commemorating the Irish potato famine.This spiked concoction is aptly named for its petite potato shape. Interestingly, there are no real potatoes in these, merely a dusting of cinnamon coating, perfectly rolled into balls.And what’s inside these delicious balls?A rich and decadent combination of coconut and cinnamon, perfectly balanced by a generous drip of whiskey and a thick layer of cream cheese.For the whiskey, we’d recommend the warming honey and vanilla notes of the Bushmills Original—a blend of triple distilled single malt with a lighter Irish grain whiskey.So come indulge in some good old Irish magic and bring home the euphoric celebrations of St. Patrick’s Day.

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