A NewTwist On An Old DramRecipes TI o Bring Out TheIrish In All Peppered River Bush Salmon (NAPSA)—There’s nothing better than hearty foods to chase away With Bushmills Whiskey winter chills, and as a young man Cream Sauce in Northern Ireland, Colum Egan relished the warming effect of his Mother’s homemade soup. Today, as the masterdistiller of Old Bushmills Distillery in County Antrim— the world’s oldest Irish whiskey— Egan still enjoys “heating his bones” with a big bowl of soup. “IT think soup was bred into me by my mother. She says that there is both eating and drinking init,” says Egan. Another of Egan’s favorite dishes is salmon. “I love the thought of eating wild salmon from the very river that is the source of waterfor our Irish whiskey.” Chefs around the globe have long turned to spirits to add levels of complexity and flavor to their favorite recipes, so it should come as no surprise that Irish whiskey has a place in modernrecipes that will delight the palate long after St. Patrick’s Day. But for those seeking tradition, Egan shares his favorite recipe for Irish coffee. Pour 1% ounces of Bushmills Original Irish Whiskey into a warm glass. Fill with strong black coffee and top with whipped cream. Bushmills Wild Mushroom Soup 1 oz. dried porcini mushrooms (soaked in warm water and finely chopped) 1 cup warm water olive oil 2 2 1 8 butter leeks—finely sliced shallots—chopped clove garlic—chopped ozs. fresh wild mushrooms —chopped 4 cups beef stock % tsp. dried thyme % cup double cream Salt & freshly ground black pepper Sprigs of fresh thyme to garnish 3 capfuls Bushmills Original Irish Whiskey Serves four In large saucepan, saut leeks, shallots and garlic in butter and oil until soft, stirring frequently (about 5 minutes). Add wild mushrooms and stir over a medium heat until they begin to soften. Add beef stock and bring to a boil. Add the porcini, soaking liquid, thyme and salt and pepper. Lowerthe heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally. Pour about % of the soup into a food processor and blend until smooth. Combine with remaining soup, add heavy cream andheat through. Check the consistency, adding more stock or waterif the soup is too thick. Add 3 caps of Bushmills Original Irish Whiskey. Season to taste. Serve hot, garnished with sprigs of fresh thyme. 1 Tablespoon black peppercorns, crushed % Tablespoon white peppercorns, crushed 2 6-oz. salmon steaks 1 teaspoon Dijon mustard freshly groundseasalt butter 1 Tablespoon Bushmills Original Irish Whiskey % cup heavy cream 1 tablespoon chopped fresh chives, plus extra to garnish Serves two Combine crushed peppercorns. Cover salmon steaks with mustard and press peppercorns into the cut sides of the salmon to form thin coating. Season with salt. Melt butter in a hot pan. Add salmon steaks. Reduce the heat to medium and cook on one side, until browned, about 3 minutes. Increase heat to medium high, turn over salmon. Add whiskey. Cook rapidly until the whiskey has been re- duced. Add the cream and stir quickly, scraping up any bits that are sticking to the bottom of the pan. Bring to a boil. Cook until the sauce starts to thicken (1-2 minutes), then season to taste with salt and pepper. Stir in the chopped chives and serve immediately, garnished with the extra chives.
