Cooking with spirits is a tradition that was once indigenous to the places or regions they were developed, but today with spirits and liquors from around the world at our doorstep, we can enjoy spirited culinary traditions from Europe, Australia, Asia and the rest of North America whenever we want.

But why go that far when those in Niagara have the best right here on their doorstep – Forty Creek Whisky. John Hall is a winemaker by trade, but in 1992, in a bold move, he decided to start his own distillery in Grimsby. At Kittling Ridge Distillery Hall makes a variety of spirits from vodka, to brandy and coffee liqueur, but the most impressive spirit of them all is Forty Creek Whisky.

Forty Creek is distilled in small batches in a copper pot still and patiently aged in white oak barrels, strategically picked for the unique characteristics they impart to the whisky. A selection of light, medium and heavy char barrels create a richness and toasted earthiness in the spirit. Then vintage sherry casks impart a subtle complexity. This unique barrel selection process results in a whisky where aromas of honey, vanilla and apricot fuse with toasty oak, black walnut and spice.

The flavour is rich and bold. The process differentiates itself as a hand-crafted, artisan whisky, made in a unique style. Each of the 3 grains – rye, corn and malted barley are distilled and aged separately, then blended and rounded off in sherry casks. This unique process is borrowed from the wine industry where wines are fermented first and blended second.

Whisky has existed for a long time and its once again coming into fashion, particularly for whisky lovers who relish in new products from a local whisky maker. Many dinner parties are organized around drinking whisky. Dishes such as soups, main courses, beef, lamb and a variety of desserts can be cooked with whisky and then served with it.

Right now is maple syrup season and my favourite whisky recipe is Whisky Potted Maple Brioche. An overly large drizzle of whisky and maple syrup is stirred into a rich egg and cream mixture, soaked for hours and baked into a rich, decadent dessert – oh it was to die for!! And of course, it was served with a small glass of Forty Creek Whisky. Forty Creek is also great accompanied with Colombian coffee and black chocolate.

Even if you’re not a straight whisky drinker, no good cook is complete without a bottle of Forty Creek Whisky.

Whisky Potted Maple Brioche

Spend a little bit of time over 3 days to make this luscious dessert. You won’t be disappointed.

Praline

Nonstick vegetable oil spray

1 cup (250 mL) sugar

2 tablespoons (30 mL) water

1/2 cup (125 mL) pecans, toasted and chopped

Maple Whisky Sauce

1/2 cup (125 mL) sugar

2 tablespoons (30 mL) water

1/2 cup (125 mL) Niagara maple syrup

4 tablespoons (60 mL) Kittling Ridge Forty Creek Whisky

1/2 cup (125 mL) toasted pecans, chopped

Bread pudding

4 large eggs

2 cups (500 mL) whipping cream

1/2 cup (125 mL) sugar

1/2 cup (125 mL) maple whisky sauce

1 teaspoon (5 mL) pure vanilla extract

1 loaf brioche, torn into bite-size pieces

To make the praline: Spray a sheet of waxed paper with nonstick spray. Stir sugar and water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber colour, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Stir in nuts. Quickly spread on waxed paper. Cool. Chop praline into small pieces. Store in airtight container at room temperature.

To make maple whisky sauce: In a small saucepan bring sugar and water to a boil. Add maple syrup and bring back to a boil. Stir in whisky and toasted pecans. Remove from heat and allow to cool.

To make bread pudding: Whisk eggs, cream, sugar, maple whisky sauce and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.

Preheat oven to 375°F (190C). Butter 13 x 9 x 2-inch baking dish or 8 ramekins. Transfer brioche mixture to prepared dish or individual ramekins. Bake until golden and toothpick inserted into centre comes out clean, about 40 minutes. Cool slightly. To serve, garnish with praline and drizzle with maple whisky sauce. Serves 8.