How to Cook With Crown Royal

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Whiskey is an acquired taste for drinking, but you don't need a sophisticated palate to appreciate its versatility in cooking. Canadian whisky, like Crown Royal, has a lighter, sweeter taste than most American or Scotch whiskeys, which makes it a tasty addition to almost any dish. It's easy to cook with Crown Royal once you have an idea of where to start. Just keep in mind that a few recipes call for whiskey to be added after the dish is cooked, which means the alcohol is still as potent as it would be in a glass, over ice. These simple ideas for Crown Royal recipes will get you started.

Things You'll Need

  • Crown Royal
  • Vanilla
  • White pepper
  • 4 Chicken breasts
  • 4 steaks
  • 3 to 4 tablespoons chopped green onions
  • 2 tablespoons soy sauce
  • Sprinkle of ginger
  • 1 bag of semi-sweet chocolate morsels
  • 1/2 cup sugar
  • 3 tbsp. light corn syrup
  • 1/3 cup whiskey
  • 1 cup pecans, finely chopped
  • Semi-sweet cocoa powder
  • Waxed paper
  • Airtight container
  • Optional:
  • French onion soup
  • Butternut squash soup
  • Add Crown Royal to vegetable-based soups like French onion or butternut squash. As long as the soup boils for about a minute, the alcohol should burn off, leaving only the light, smoky flavor.

  • Use Crown Royal as a marinade for chicken. For example, marinate chicken breasts in 1/2 cup of Crown Royal and 1/2 teaspoon of vanilla for at least an hour, turning them frequently. Sprinkle with white pepper and broil or grill them for 8 to 10 minutes per side, or until they are cooked through.

  • Soak beef in Crown Royal to make it tender and add flavor. Try marinating steaks in 1/2 cup of Crown Royal, 3 to 4 tablespoons of chopped green onions, 1 tablespoon of soy sauce and a sprinkle of ginger for at least two hours, turning once to soak both sides. Grill, broil or pan fry them until they are done to your taste.

  • Add Crown Royal to desserts. Put a tablespoon into vanilla pudding as it cooks (do not serve this to children or alcoholics) or make chocolate whiskey balls by melting a bag of chocolate morsels in the top half of a double boiler. Add 1/2 cup of sugar and 3 tablespoons of light corn syrup to the melted chocolate. Stir it well and remove it from the heat. Blend in 1 cup of finely chopped pecans, and then scoop it out in spoonfuls and shape it into balls, about an inch in diameter. Roll the balls in semi-sweet cocoa powder and place them between layers of waxed paper in an airtight container. Let them sit for at least a week before you serve them.

Tips & Warnings

  • If you don't drink Crown Royal, you can learn to cook with it by using your sense of smell to see which dishes can benefit from its smoky sweetness.
  • Do not add Crown Royal--or any other alcohol--to chocolate before it melts. All of the water will evaporate, and you will be left with a grainy mess.

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