Whisky Butter (Whiskey Butter)*

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

This is actually more sauce-like than butter-like. It would be excellent on ham, sweet breads, cheesecakes, loaf cakes, etc.

2 oz. whiskey

2 oz. butter @ room temperature

2 oz. powdered sugar

½ orange

½ tsp. ground coriander

Peel orange & finely chop the rind.

Put orange peel & whiskey in saucepan. Flambé.

Beat together the butter, sugar, & coriander; then beat in whiskey & any orange peel residue that's left until a smooth sauce is formed.

Put in sealed container & refrigerate

*The First spelling of the name is the British/Australian version; the one in parentheses is the American spelling.

SOURCE: ""The Complete Galloping Gourmet Cookbook" (1977 ed.) - Mother was a huge fan of Graham Kerr back in the day when he had the often zany daily cooking show. He would cook extravagant dishes while imbibing quite a bit of wine; then inviting a lucky guest onstage to taste the usually magnificent results. It was therefore a no-brainer to get this cookbook for her as a Christmas present as soon as it came out. SOURCE: ""The Complete Galloping Gourmet Cookbook" (1977 ed.) - Mother was a huge fan of Graham Kerr back in the day when he had the often zany daily cooking show. He would cook extravagant dishes while imbibing quite a bit of wine; then inviting a lucky guest onstage to taste the usually magnificent results. It was therefore a no-brainer to get this cookbook for her as a Christmas present as soon as it came out.

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