Another beginner whiskey question

Check in your area for whiskey tastings or whiskey-food pairings.

As an example:

We had one last night that cost $45 per person and included tax and tip. Featured at an Irish pub and restaurant, the selection was, naturally, Irish. It was a four course meal that began with a delightful whiskey cocktail called a "Soft Day" (equal parts of Clontarf and Celtic Crossing with a splash of ginger ale served on the rocks), served with cheese and crackers and a light spinach artichoke dip with thinly sliced and toasted bread, followed by potato soup with Tullamore Dew 12 yr. The entree was a choice of corned beef and cabbage, irish beef stew or shepherd's pie accompanied by Knappogue Castle Single Malt, and followed by cheesecake accompanied by a choice of Bushmill's Irish Coffee, Clontarf Single Malt, or an Irish Cream by a distiller I was not familiar with.

In your initial post, you mentioned after-dinner drinks as well. Consider looking for tastings involving brandy, cognac or port as well.

Some of the finer liquer retailers in our area (NE burbs of Denver), will host tastings frequently. You can usually sign up to be kept posted for your area of interest (i.e. whiskey, wine, cordials, etc). Look for or ask about these kinds of events where you purchase your liquer. Tastings are great social events and are a great way to learn, in bite size bits, more about your newly acquired taste.

HeidiK in Spirits

St Patty's/ March Madness Party

Seven layer dip is always a hit around here. Stew will require enough bowls and spoons for everyone. Maybe consider a coldcut tray with a few assorted rolls/breads?

HeidiK in Home Cooking

Need suggestions for chicken recipe

I forget what cookbook this came from years ago, but it is a family favorite made easier because it is a crockpot dish that meets the dietary restrictions of no milk and no leaven. The recipe serves 4-6 but easily adjusts to accomodate more. I haven't tried it yet, but I would imagine it would cook up nicely in a roaster pan if you don't have a crock pot or don't have one large enough to accomodate the amount you need to make. It also calls for whole chickens cut up, but like you, my husband does NOT like to mess with the bones, so I substitute boneless, skinless chicken breasts-one per person- as I use the largest I can find at the market.

Chicken Stew with Rosemary Dumplings
Serves 4-6
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1 whole chicken, cut into pieces
(about 3 pounds)
1 tablespoon vegetable oil
4 large carrots, peeled and sliced 1-inch thick
2 stalks celery, sliced ½-inch thick
1 onion, thinly sliced
1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
2 cups chicken stock
1 cup frozen peas

Dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon dried rosemary or 1 ½ teaspoons fresh rosemary
½ teaspoon salt
½ cup milk
1 egg, lightly beaten
Fresh rosemary sprigs

In a bowl of plastic bag, combine flour, salt, and pepper. In batches, add chicken pieces to flour mixture and toss to coat. In a large non-stick skillet, heat oil over medium-high heat. Add chicken pieces and cook for 8-10 minutes or until brown on all sides. Set aside.

To slow cooker, add celery, carrots, onions and rosemary. Set chicken pieces over vegetables. Pour ½ cup chicken stock into skillet and cook over medium-high heat, scrapping up brown bits from the bottom of the pan. Pour pan juices into slow cooker along with remaining stock. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine.

In a bowl, sift together flour, baking powder, rosemary and salt. In a measuring cup, combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make lumpy dough. (Do not over-mix;lumps are fine.)
Drop dumpling mixture over chicken pieces. Cover and cook for 25-30 minutes or until tester inserted in center of dumpling comes out clean. Serve garnished with fresh rosemary sprigs.

HeidiK in Home Cooking