A recipe for "Strawberry Whiskey" made with plenty of seasonal strawberries, and "Strawberry Jam with Prosciutto and Cheese Appetizer" using the infused strawberries. The sweet and fruity aroma dissolves into the whiskey, making it an adult beverage that can be enjoyed on the rocks or with different mixers. The jam made from leftover strawberries is also perfect as an appetizer.
Ingredients
Main Ingredients (1 bottle of whiskey, 1 plate of appetizer)
- Strawberries 120g
- Whiskey 150ml
- Thinly sliced bread (1-inch thick slice) 1
- Cheese, to taste (Cream cheese or Camembert cheese recommended)
- Prosciutto, to taste
Seasonings
- [A] Sugar 40g (for whiskey infusion)
- [B] Sugar 3 tbsp (for jam)
- Black pepper, to taste (coarsely ground)
- Dried parsley, to taste
Steps
- Remove the stems from 120g of strawberries.
- Rinse the strawberries under water and pat them dry with paper towels.
- Cut the dried strawberries in half lengthwise.
- Place the cut strawberries into a sterilized jar.
- Add 40g of sugar to the jar.
- Add 150ml of whiskey to the jar.
- Close the lid and shake the jar to combine everything.
- Infuse in the refrigerator for about 4 days. (Key Tip!) Shake the jar once a day during the infusion period to ensure everything is well mixed.
- Transfer the infused strawberries to a pot.
- Add 3 tbsp of sugar to the pot and mash the strawberries with a fork or similar utensil.
- Place the mashed strawberries over low heat and simmer, being careful not to burn, until thickened.
- Generously spread the cooked strawberry jam onto toasted thinly sliced bread.
- Place cheese on top of the jam. (Key Tip!) Cream cheese or Camembert cheese is recommended.
- Add more strawberry jam on top of the cheese.
- Sprinkle with coarsely ground black pepper and dried parsley.
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