The theme proposed for this week was "Jameson" - of course, the rest of us quickly amended this to be "Whiskey" because if we were going to be using Jameson it would be to drink, not to cook with. So with that settled we headed to the liquor store and got a bottles of Jameson, Merry's Irish Whiskey, Bourbon, and Scotch. The dinner that we produced was lovely. Because of the nature of whiskey, being a liquid and all, we ended up with a lot of sauces, but they were all delicious. My favorite dish was probably the pork tenderloin, it was amazingly tender and the sauce for it fit perfectly. The one dish I would not recommend would be the soup, the flavor just wasn't right...it was too fishy and too alcoholic, and with both flavors fighting for each other it was just too overwhelming. With that said, here is the full menu.

• Bourbon Drunken Pork Tenderloin
  with sour cream bourbon sauce
  
• Drunken Scotch Whisky Crab Soup
  
• Toasted Baguettes with Whiskey Basil Pesto
  
• Drunken Irishman Baked Potato Wedges
  with whiskey kethcup
  (because nothing's funnier than a drunken irishman!)
  
• Chicken marinated in White Whiskey BBQ Sauce, smoked with Jack Daniels Woodchips from Whisky Oak Barrels
  served with White Whiskey BBQ Sauce
  
• Cinnamon Bread Pudding with Whiskey Sauce
  
• Scotch Whisky Fudge
  
• Whiskey Caramel Pecan Sauce with Vanilla Ice Cream
  
• Drink: Jameson Sours
  

My contribution was another dessert, the whiskey caramel pecan sauce. I've never made caramel before, so it was definitely an experience. I was a bit disappointed because it didn't end up quite as thick as I had wanted, but once I tasted it I didn't care anymore. It was delicious (as caramel always is) but he pecans were the best part. I would have liked to put in more whiskey, but it was already too thin, so I stuck with the 2 tablespoons.

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Whiskey Caramel Pecan Sauce

• 3/4 cup sugar
• 3 tablespoons water
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons whiskey
• 2 teaspoons unsalted butter
• 1/3 cup (or more) chopped pecans
  

COMBINE sugar and water in a small saucepan and bring to a boil on MEDIUM heat. Cook to dissolve the sugar, stirring and brushing down any crystals on the sides of the pan with a brush dipped in hot water. When the sugar dissolves, raise the heat to HIGH and bring to a boil. Boil without stirring until the mixture caramelizes to a medium-dark amber color, 5-8 minutes.

REMOVE pan from the heat and slowly add the cream (the mixture will bubble up violently). Return pan to medium heat and boil gently another 5-7 minutes, until thick and smooth. Be very careful, DO NOT BOIL OVER

REMOVE from heat. Add vanilla, butter, whiskey and pecans. Stir until combined.

SERVE warm over ice cream. Sauce will keep refrigerated for 3 weeks. Reheat in the microwave, uncovered. Makes 1 3/4 c

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This sauce was pretty simple to make (as simple as caramel can be), but tasted much more complex. I would definitely make it again.

Labels: Caramel, Dessert, Ice Cream, Monday Mania, Pecans, Recipes, Whiskey