HOMEMADE DRAMBUIE
An unusual liqueur recipe from an online source. The serving size listed is approximately one ounce. The steeping time is not included in the preparation time.
Provided by Molly53
Categories Beverages
Time 5m
Yield 26 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a tightly covered container.
- Shake several times for the first 24 hours.
- After 24 hours, remove lemon zest.
- Cover and let stand for 2 weeks in a cool, dark place shaking gently every other day.
- Strain through a sieve to remove the angelica and fennel seeds.
- cover and let stand in a cool dark place for several months (preferably 6 months).
- Pour clear liquid into carafe for drinking enjoyment.
- Cloudy dregs may be saved for cooking.
CHICKEN DRAMBUIE
Make and share this Chicken Drambuie recipe from Food.com.
Provided by rozeiscool
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dip the chicken in flour and brown it in butter.
- Remove from pan.
- Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour.
- When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce.
- Once thickish return chicken to pan to heat then serve.
Nutrition Facts : Calories 483.3, Fat 37.2, SaturatedFat 18.7, Cholesterol 178.2, Sodium 985.3, Carbohydrate 3.9, Fiber 0.1, Sugar 0.1, Protein 32.6
CHICKEN DRAMBUIE
Chicken flavored with the honey-sweetened Scotch-based liqueur Drambuie. Good served with pilaf and asparagus with lemon juice and butter.
Provided by echo echo
Categories Chicken Breast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the chicken breasts, seasoned with salt and pepper, in butter in a skillet; remove to a plate with a slotted spoon.
- Sauté the onion, garlic and parsley in the same pan.
- Add the tarragon and 2 Tbs Drambuie to the pan and simmer 2 minutes more.
- Lay each chicken breast on a square of foil.
- Coat each breast with the Drambuie sauce and sprinkle with thyme.
- Seal and bake 1 hr at 300°.
- Remove and open each foil pack.
- Pour the rest of Drambuie over chicken, reseal the foil and leave to cook another 5 minutes.
POOR MAN'S DRAMBUIE
This was a very popular liqueur years ago. Great served with coffee at the end of a great meal.
Provided by Marsha Gardner
Categories Cocktails
Number Of Ingredients 5
Steps:
- 1. Using an apple peeler, carefully peel just the rind of the lemon, discarding the white pith. Combine all ingredients in a tightly sealed container.
- 2. Shake several times for the first 24 hours. After 24 hours, remove lemon zest.
- 3. Seal and let stand for 2 weeks in a cool, dark place shaking gently every other day.
- 4. Strain through a sieve to remove the angelica and fennel seeds. Seal and let stand in a cool dark place for several months (preferable 6 months).
HOME MADE DRAMBUIE
Make and share this Home Made Drambuie recipe from Food.com.
Provided by Dienia B.
Categories Beverages
Time P24D
Yield 1 bottle
Number Of Ingredients 8
Steps:
- Combine scotch, honey, angelica, fennel, lemon zest, cloves, cinnamon and mace.
- Shake several times first day.
- Secon day take out lemon peel.
- Shake once a day for a week; keep in cool dark place.
- Strain through a cheesecloth.
- Cover and age for 6 months in a cool dark place.
Nutrition Facts : Calories 3312.1, Fat 0.2, Sodium 21.1, Carbohydrate 420.2, Fiber 1.3, Sugar 418.3, Protein 1.6
DRAMBUIE SAUCE
A smooth and creamy Drambuie Sauce to accompany haggis on Burns Night
Provided by minkx1
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add 100mml of drambuie to a hot saucepan, bring it to the boil and allow it to reduce by half.
- Reduce the heat then stir in 150ml of double cream and season with salt & pepper. If you want a slightly sweeter sauce add 2-3tsp of clear Scottish honey at this point. Allow this mixture to reduce by half to a nice thick consistency.
- Once reduced, take the sauce of the heat and serve it over the haggis.
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