Already on page 7 of the book, you’ll find the recipe for Hokkaido soup with Fary Lochan – Sweet & Spicy Moscatel – Batch 01. A lovely whisky, but I found out that I didn’t have it on my shelf – ohh nooo…

So, what did I have on hand that could make a good soup? Yes, I had Sweet & Spicy Sauternes – Batch 01. Although they don’t taste the same, I thought it might come closest in terms of Sweet and Spicy nuances.

I won’t bore you with all the steps of preparation, but I must say that Fary Lochan’s uncompromisingly delicious whisky in Hokkaido soup has convinced me that it can indeed be enjoyed.

My wife sends a big thanks to Jan Ohrt, the creator of the recipe, Ulrik and Henrik from Whisky.dk for the opportunity to see Jan’s recipes, and especially Morten from Fary Lochan for giving me the challenge.

𝗝𝗮𝗻 𝗼𝗴 𝗪𝗵𝗶𝘀𝗸𝘆.𝗱𝗸’s 𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼𝘀𝘂𝗽𝗽𝗲 with 𝗙𝗮𝗿𝘆 𝗟𝗼𝗰𝗵𝗮𝗻 𝗪𝗵𝗶𝘀𝗸𝘆:

6 cl. Fary Lochan Whisky Sweet & Spicy Moscatel. (I used Sweet & Spicy Sauternes with great success)
1 Hokkaido pumpkin,
1 chopped onion,
4 cloves of chopped garlic,
2 carrots in cubes,
4 potatoes in cubes,
1 tsp. finely chopped red chili,
½ tsp. cumin,
1 tsp. finely grated ginger,
1 liter vegetable broth,
1 dl. whipping cream,
1 tbsp. olive oil,
1 tbsp. lemon juice,
salt and pepper.

𝗧𝗼𝗽𝗽𝗶𝗻𝗴:
1 dl. roasted pumpkin seeds,
2 dl. Greek yogurt (I used creme fraiche, and it works fine too)
2 apples in small cubes, juice from half a lemon,
1 tsp. salt, freshly ground pepper.

Garnish with pink pepper and fresh basil (I used parsley).

Thanks for the challenge Morten! Now I can enjoy a Hokkaido soup – The Whisky made me do it

𝗔𝗯𝗼𝘂𝘁 𝘁𝗵𝗲 𝗪𝗵𝗶𝘀𝗸𝘆:: Fary Lochan Sweet & Spicy Sauternes Batch 01
Aged for 7 years & 3 months.
First, 3 years & 6 months in a 1st Fill Bourbon Barrel.
Then, 3 years & 9 months in a 1st Fill Sauternes Barrique.

Barrels were filled on November 5, 2015, and May 14, 2019.
The whisky was bottled on February 7, 2023, at 57.2%.

🅼🆈 🆃🆂🆃🅸🅝🅶 🅽🆃🅴🆂

🅝🅞🅢🅔
Pleasant, fresh sweetness, soft peppermint, vanilla, sweet grapes, flowers, pineapple, a touch of strawberries.

🅣🅐🅢🅣🅔
Dry, spicy, caramel, vanilla, red berry jam, candied ginger, oak.

🅕🅘🅝🅘🅢🅗
Medium to long, soft notes of boysenberry jam, honey, and perhaps a bit of vanilla milkshake.

🆅🅴🆁 🅻🅻
It’s a delightful dram with sweetness, freshness, and just the right amount of spiciness to give it a kick and warm you up.

Brownies and Whisky sound quite appealing and Romkugler “Rum balls” is in my optics something I rarely pass on – But is this related?

I’m pretty crazy about Romkugler “Rum balls”, I’m also a big fan of brownies and I don’t think there is anyone who doubts I like whisky.

Romkugler “Rum balls” are made from danish pastry from the day before, added a little remonce, a little rum essence and jam in some cases. It gives this slightly sticky delicious and mega unhealthy ball which can be enjoyed at all times of the day

I have lived in the USA for a few years and have gotten quite a few delicious Brownies over time. A delicious spongy chocolate cake with pecan nuts and chunks of chocolate. Yummy

Whisky can also be written about a lot. It is available in different versions, strengths and flavors and whether it is Scottish, Irish or American can be just the same, they each have their own charm.

It’s great to set your teeth into an American cake or cookie. Tim is Danish-American and has “The American Touch” and I love Tim’s Chocolate Chip Cookies.

Tim’s Original Whisky Balls is a Brownie ball with whisky added and dipped in dark Belgian chocolate – that was the short version, but it’s a fact.

I was a little high when I heard about Tim’s rum balls and especially the variant with whisky. They are talked well about, so my expectations were high when I found them. I had not heard or read that it was a brownie, so my expectation was a bit of a “classic Romkugle” a rum ball that just tasted of whisky – But it was a somewhat different experience that hit my mouth.

The feeling of the classic soft, sweet “Romkugle”, rum ball did not materialize and the feeling of whisky did not get me either – Were my expectations too high? or was I just too biased, yes, maybe. However, my mind is very open and the whisky balls should have a chance.
I looked at the back of the package to see what the balls contain and saw that it is a brownie – Okay, it makes sense and that feeling and a taste I could well reconcile with. Now I came to the whisky experience …

At first bite, I sit with the thought of having whisky been added at all, but then came a cautious appearance of alcohol. Not a distinctive whisky taste, but the feeling of alcohol added the cake. The cake is sweet and maybe that’s why the whisky is not really showing.
It does not say anything about which whisky has been used, so it does not really give any hint as to whether it is bourbon, Scotch whisky or something completely different. However, it says that there is also Irish Creme liquor in it – against that, is Irish whiskey used?

My wife also tasted a Whisky Ball and she think they taste pretty much of whisky. Hmm, she does not drink whisky, she thinks it is too strong. Later in the evening I got myself a whisky. It was cask strength and her comment was – “do not you think it is because you drink those strong whiskies that you can not taste it in the cakes?” Yes, maybe she has a point. Normally I don’t think I’m challenged to taste the aromas in whisky at lower percentages.

My conclusion on Tim’s Whisky Balls is that I would probably prefer to have whisky and brownies separately. They do not taste bad, but I’m not up touching the skies. If I think of a good use, my thoughts fall more on them as a desert with vanilla ice cream and a good whisky with a port wine finish on the side, than an afternoon snack.

But as with whisky, it’s also with these whisky balls that you have to taste them to evaluate them – So give them a shot

Find the Whisky Balls and other Tim cookies and cakes here: TIM’S World Famous Danish Bakery

It is not a Tiramisu in the classic sense as it is not made with cocoa on top. Here is Green Tea and it is also in the desert itself.

We had a fun experience of the desert. It did not turn out quite as nice as in the book, but it’s just something I have to practice.
I did as in the recipe and it was allowed to cool for the 3 hours it should, but our taste experience was not the same after 3 hours in the fridge and after well over 24 hours in the fridge. I think I would recommend letting it cool for a day before it is served.

It’s a really nice desert, but I’m just looking for something else. This may be because I think Matcha tea tastes a lot through and a lot of grass, and I want something a little different to end a good meal than to sit back with the feeling of grass.

Try it for yourself – Here is what you need for 4 people:

• 4 egg yolks
• 500 g Mascarpone
• 150 g sugar
• 2 tablespoons Sweet Ex-bourbon aged whiskey, I used a 12 year old Glenallachie Chinquapin oak finish
• 8 tablespoons Matcha Tea
• 100 g Ladyfingers or Sponge Cake

Make a syrup by dissolving 50 g of sugar in 150 g of water in a saucepan over low heat. Once the sugar is dissolved, add 4 tablespoons of Matcha Tea, stirring until well blended. Take it off the heat and let it cool.

In a bowl, mix the egg yolks with the rest of the sugar, using a hand mixer until fluffy (like eggnog).
Mix Mascarpone and whiskey together. Stir the Mascarpone and the whiskey mixture into the egg mass a little at a time. Put it in the fridge for approx. 20 minutes.

break the lady fingers into small pieces and wet them a little in the syrup

Now take 4 small bowls or e.g. Glencairn glass put some of the syrupy laden lady fingers in the glasses. Add a little Mascarpone cream and continue to make layers of ladyfingers and the cream until the jars are full.

Finally, sprinkle a little Matcha Tea over and put them in the fridge for at least 3 hours, but I would recommend that you leave them for 24 hours. Then the delicious soft and taste feeds nicely.

Before serving the dessert, in the glass of course, you can sprinkle a little more Matcha Tea over to give more of the fresh grass flavor.

Bon appetite.

In the original recipe, they use a 12-year-old Linkwood whiskey. I did not have it at hand, but what is important is that you use a whiskey that has good notes of vanilla.