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There's nothing better than hearty foods to chase away winter chills, and as a young man in Northern Ireland, Colum Egan relished the warming impact of his Mother's homemade soup. Right now, as the master distiller of Old Bushmills Distillery in County Antrim-the world's oldest Irish whiskey-Egan nevertheless enjoys "heating his bones" with a huge bowl of soup.

"I feel soup was bred into me by my mother. She says that there is each consuming and drinking in it," says Egan.

One more of Egan's favorite dishes is salmon. "I love the believed of consuming wild salmon from the extremely river that is the supply of water for our Irish whiskey."

Chefs around the globe have long turned to spirits to add levels of complexity and flavor to their favorite recipes, so it need to come as no surprise that Irish whiskey has a place in contemporary recipes that will delight the palate extended following St. Patrick's Day.

But for those searching for tradition, Egan shares his preferred recipe for Irish coffee. Pour 11/2 ounces of Bushmills Original Irish Whiskey into a warm glass. Fill with robust black coffee and best with whipped cream.

Bushmills Wild

Mushroom Soup

1 oz. dried porcini mushrooms (soaked in warm water and finely chopped)

1 cup warm water

olive oil

butter

two leeks-finely sliced

2 shallots-chopped

1 clove garlic-chopped

eight ozs. fresh wild mushrooms -chopped

4 cups beef stock

1/2 tsp. dried thyme

1/2 cup double cream

Salt & freshly ground black pepper

Sprigs of fresh thyme to garnish

3 capfuls Bushmills Original Irish Whiskey

Serves four

In massive saucepan, saut leeks, shallots and garlic in butter and oil until soft, stirring frequently (about five minutes).

Add wild mushrooms and stir over a medium heat until they begin to soften. Add beef stock and bring to a boil. Add the porcini, soaking liquid, thyme and salt and pepper. Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally.

Pour about three/4 of the soup into a meals processor and blend until smooth. Combine with remaining soup, add heavy cream and heat by way of. Check the consistency, adding a lot more stock or water if the soup is too thick. Add three caps of Bushmills Original Irish Whiskey. Season to taste. Serve hot, garnished with sprigs of fresh thyme.

Peppered River Bush Salmon With Bushmills Whiskey Cream Sauce

1 Tablespoon black peppercorns, crushed

1/2 Tablespoon white peppercorns, crushed

2 6-oz. salmon steaks

1 teaspoon Dijon mustard

freshly ground sea salt

butter

1 Tablespoon Bushmills Original Irish Whiskey

1/2 cup heavy cream

1 tablespoon chopped fresh chives, plus extra to garnish

Serves two

Combine crushed peppercorns. Cover salmon steaks with mustard and press peppercorns into the reduce sides of the salmon to kind thin coating. Season with salt.

Melt butter in a hot pan. Add salmon steaks. Reduce the heat to medium and cook on 1 side, till browned, about 3 minutes.

Increase heat to medium higher, turn over salmon. Add whiskey. Cook swiftly until the whiskey has been reduced. Add the cream and stir quickly, scraping up any bits that are sticking to the bottom of the pan. Bring to a boil.

Cook till the sauce starts to thicken (1-2 minutes), then season to taste with salt and pepper. Stir in the chopped chives and serve instantly, garnished with the extra chives. advertisers