Can you substitute jameson whiskey for the scotch in this recipe? It is from this week's dining and wine section of the NY Times.
Scotch Peanut Truffles
Time: 40 minutes, plus 4 hours’ chilling
1 pound 12 ounces semisweet chocolate
2/3 cup heavy cream
1 1/2 teaspoons floral honey, preferably heather
3 tablespoons Scotch
6 tablespoons salted peanuts, coarsely chopped
1/2 teaspoon vanilla extract.
1. Break 8 ounces chocolate into small pieces and place in a metal bowl. Heat cream to a simmer and pour over chocolate. Stir until chocolate has melted and is smooth. If necessary, place bowl briefly over low heat to finish melting.
2. Stir in honey, Scotch, peanuts and vanilla. Chill until firm, 2 hours.
3. Scoop small amounts of chocolate mixture, a scant teaspoon, and quickly roll into balls about 1 inch in diameter. Place on a platter or baking sheet lined with parchment. Place in freezer to firm up, about 30 minutes.
4. Break up remaining chocolate and place 16 ounces in a microwave-safe bowl. Microwave on full power 2 to 3 minutes, stirring a few times, until melted. Remove from oven. Stir in remaining chocolate until melted. Skewer truffles on a small fork, dip in melted chocolate to coat and place on a parchment-lined baking sheet at room temperature 15 minutes. Refrigerate until ready to serve.
Yield: About 50 small truffles.
No reason why not - despite all the hype over differences between "Scotch" and "Irish", the terms themselves are extremely vague when flavour comes into the equation.
Personally I hate when anyone orders a "Scotch", it meant nothing other than country of origin. "I'll have a Scotch, Grouse if you have it?" "Sorry no, would Ardbeg 10 year be okay?" "Sure, as long as it is Scotch!"
"Scotch" actually does mean more than the country of origin. To be "Scotch" it must not only be from Scotland but also be made only from barley and aged a minimum of three years. While there's enormous variation in flavor between Scotches, they're distinctly different from Irish - though some Lowland Scotches are pretty close to Irish. You don't have to be at it very long to be able to distinguish Scotch from Irish from Bourbon...