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.

References

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