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There's practically nothing greater than hearty foods to chase away winter chills, and as a young man in Northern Ireland, Colum Egan relished the warming effect of his Mother's homemade soup. These days, as the master distiller of Old Bushmills Distillery in County Antrim-the world's oldest Irish whiskey-Egan nevertheless enjoys "heating his bones" with a huge bowl of soup.

"I think soup was bred into me by my mother. She says that there is each consuming and drinking in it," says Egan.

An additional of Egan's favored dishes is salmon. "I adore the believed of consuming wild salmon from the quite river that is the supply of water for our Irish whiskey."

Chefs about the globe have extended turned to spirits to add levels of complexity and flavor to their favored recipes, so it must come as no surprise that Irish whiskey has a place in contemporary recipes that will delight the palate extended following St. Patrick's Day.

But for these in search of tradition, Egan shares his favorite recipe for Irish coffee. Pour 11/2 ounces of Bushmills Original Irish Whiskey into a warm glass. Fill with powerful black coffee and best 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

butter

two leeks-finely sliced

2 shallots-chopped

1 clove garlic-chopped

8 ozs. fresh wild mushrooms -chopped

four cups beef stock

1/2 tsp. dried thyme

1/2 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 regularly (about five minutes).

Add wild mushrooms and stir over a medium heat till they start to soften. Add beef stock and bring to a boil. Add the porcini, soaking liquid, thyme and salt and pepper. Reduced the heat, half cover the pan and simmer gently for 30 minutes, stirring sometimes.

Pour about 3/four of the soup into a meals processor and blend until smooth. Combine with remaining soup, add heavy cream and heat by way of. Verify the consistency, adding far more stock or water if the soup is also thick. Add 3 caps of Bushmills Original Irish Whiskey. Season to taste. Serve hot, garnished with sprigs of fresh thyme.

Peppered River Bush Salmon With Bushmills Whiskey Cream Sauce

1 Tablespoon black peppercorns, crushed

1/2 Tablespoon white peppercorns, crushed

two six-oz. salmon steaks

1 teaspoon Dijon mustard

freshly ground sea salt

butter

1 Tablespoon Bushmills Original Irish Whiskey

1/two cup heavy cream

1 tablespoon chopped fresh chives, plus additional to garnish

Serves two

Combine crushed peppercorns. Cover salmon steaks with mustard and press peppercorns into the cut sides of the salmon to type thin coating. Season with salt.

Melt butter in a hot pan. Add salmon steaks. Reduce the heat to medium and cook on one particular side, until browned, about three minutes.

Increase heat to medium high, turn more than salmon. Add whiskey. Cook quickly until the whiskey has been lowered. Add the cream and stir swiftly, scraping up any bits that are sticking to the bottom of the pan. Bring to a boil.

Cook till the sauce begins to thicken (1-2 minutes), then season to taste with salt and pepper. Stir in the chopped chives and serve quickly, garnished with the further chives. advertisers