I recently attended a Macallan tasting at the W Hotel, courtesy of my lovely friend Julie. While I certainly enjoy the occasional Scotch on the rocks, I have never been too discerning of my whisky.
That has all changed.
After sampling different varieties of Macallan single malt Highland Scotch I developed a true appreciation for the nuances of a finely crafted whisky. A few drinks and I was in love. I now recognize the value of the subtle notes of flavor, the depth and richness and the smooth texture of Macallan. After talk of my other love, dessert, Macallan’s ambassador Eden Algie urged me to experiment with Macallan in my dessert adventures.
Through playful experimentation and one too many drinks I discovered that Macallan is not only lovely as a drink to pair with desserts, but it also offers a sophisticated marriage with sweets.
Scotch is either single malt - meaning it comes from one distillery - or a blend of different whiskies. Scotch lovers usually favor single malts because of their smoothness. Macallan offers a variety of single malt Scotches. The Macallan 12 is matured in Spanish sherry oak casks. The Fine Oak varieties are triple aged in European sherry oak casks, American sherry oak casks and American bourbon oak casks. The difference between the two is found in their color and flavor composition.
I tested the Macallan Fine Oak 15 and the Macallan 12 in two different desserts. Tell me what you think.
Maple Macallan Glazed Donuts
Donuts are irresistible. Doughy, sweet, fried, they are all the things that comfort me. I decided to try my hand at making donuts at home. They were easier than I thought. I made both fried donut holes and baked donuts. I found that the maple Macallan glaze paired best with the donut holes. The dense cakey texture of the baked donuts overpowered the delicate flavor of the glaze. I used the Macallan 12 for the glaze because it is sweet and distinctive. This Macallan has big vanilla and toffee characteristics that complimented the maple and the donut.
The glaze was so fantastic I could eat it alone. Bursting with a syrupy rich flavor, the subtle Macallan essence washes over the tongue. This makes for a decadent breakfast with a nice cup of tea or a nice finish to a meal when accompanied by a glass of Macallan 12.
Traditional Scottish Honey Cake with Macallan
When researching Scottish desserts, I found that honey seemed to be a prominent ingredient. I decided to make a traditional Scottish honey cake. What came out of my oven was transcendent. The edges of the cake were slightly crisp and super buttery. The cake was studded with hints of refreshing citrus. It was nutty and luxurious with a faint woozy bite. With this recipe I used the Macallan Fine Oak 15, which is light, mellow, and subtly floral. This whisky has soft notes of spice and fresh zesty elements that balance nicely with the assertive honey glow of the cake. I dusted the cake with powdered sugar and light cascade of orange blossom honey rather than the citrus butter cream in the recipe. For added pleasure enjoy this cake with a glass of Macallan 15.
Did I mention there is a give away? I have a little present for you… leave me a comment telling me which recipe you liked best or leave me a recipe you think would pair well with some Macallan and I might send you a bottle of Macallan Fine Oak 10. For another chance to win, follow @EdenAlgie on twitter and leave me ANOTHER comment letting me know you are following him. Winners will be selected using random.org. Good luck!
Maple Macallan Glaze (adapted from Gourmet)
1/4 cup (1/2 stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons whipping cream
2 tablespoons Macallan 12
6 tablespoons powdered sugar, sifted
Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and and Macallan and whisk until mixture is smooth. Allow glaze to cool until slightly thickened, about 15 minutes. Dip doughnuts into glaze or drizzle glaze over doughnuts.
Scottish Honey Whisky Cake
Ingredients:
6 oz self-rising flour
6 oz butter
3 eggs
4 tablespoons Scotch
6oz light brown sugar
zest of 1 small orange
2 tsp honey
confectioners sugar and honey (topping to taste)
Using an electric mixer, cream butter and sugar until fluffy. Add the orange zest and honey and mix until incorporates. Beat in the eggs one at a time. Scrape down sides of bowl and add half of the flour and mix. Pour in Scotch and fold into mixture. Add remaining flour and fold together.
Grease 6 muffin tins or two mini loaf pans and pour in batter. For loaf pans bake of 20-25 minutes in oven at 375 or until cake is golden brown. For cupcakes bake at 275 for 18-20 minutes or until a light golden brown. Place on wire rack to cool.
