National Scotch Day was on Thursday, July 27. How did you celebrate?

Michael’s Genuine celebrated the food holiday with a special pairing between one of the world’s top Scotch whiskies, The Macallan Single Malt Scotch Whisky, and Hedy Goldsmith’s exquisite desserts. Guests in attendance enjoyed three unique desserts with The Macallan 12 Years, 15 Years, and 18 Years, respectively. The sweet tasting was led by special guest Randy Adam, the spirit’s brand ambassador, who enriched all attendees on the nuances of the characteristic libation. A whisky connoisseur herself, Hedy incorporated the many distinct notes of each aged spirit into the dessert as well making for a glorious union.

Here’s a look at the sweet pairing:

- West Indian Ginger Spice Cake and The Macallan 12 Years

- Roasted White Chocolate Semifreddo and Chilled Apricot Soup and The Macallan 15 Years

- Milk Chocolate and Butterscotch Pie with Creme Fraiche and Roasted Peaches and The Macallan 18 Years

Because three desserts are never enough, Randy surprised all guests with a final stunner, the rare Macallan 25 Years and paired with an assortment of even more sweets including summer fruit gelees, chocolate-cinnamon marshmallows, and smoked chocolate truffles.

In honor of the tasting, diners can now enjoy all three desserts featured at the tasting at the restaurant during the month of August. And in case life gets in the way of you making it to Michael’s this month, here are the recipes to recreate your very own version of The Macallan 12 Years Old Toffee Sauce and Spiced Candied Pecans. Use both on top of homemade sundaes for a great end of summer treat.

The Macallan® 12 Years Old Sherry Oak Spiced Pecans
Executive Pastry Chef Hedy Goldsmith
Yields 1 quart

3 ounces The Macallan 12 years old Sherry Oak
1 pound pecan halves
½ cup granulated sugar
½ tablespoon Angostura Bitters
1 vanilla bean, split down the middle and seeds scraped
2 ½ tablespoons canola oil
¼ teaspoon ground coriander
½ teaspoon Kosher salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1/8 teaspoon ground black pepper

Method: Preheat oven to 325° F. Place the Scotch in a small pan and reduce by half over a high heat, about 3-5 minutes. Blanch the pecans in boiling water for 3 minutes. Drain well in a strainer. Place the hot nuts in a bowl with the Scotch, sugar, bitters, vanilla seeds and oil. Toss to completely coat. Cover with plastic wrap and let sit for 15 minutes. Place nuts on a sheet pan lined with a Silpat or parchment paper. Bake for 30-35 minutes. Set your timer every 10 minutes to stir nuts. While the nuts are toasting, add spices to a large bowl. Remove the nuts from oven and place them hot into the bowl of spices. Toss the nuts with the spice mixture until well coated. Spread the nuts on a sheet pan and allow to cool. Store in an airtight container. They will stay fresh for at least 1 week.

The Macallan® 12 Years Old Toffee Sauce
Executive Pastry Chef Hedy Goldsmith
Yields 1 cup

¾ cup dark brown sugar, packed
5 tablespoons unsalted butter, cut into 4 pieces
1/3 cup heavy cream
3 tablespoons The Macallan 12 Years Old Fine Oak
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt

Method: Combine the brown sugar and butter in a medium saucepan. Cook over low heat, stirring occasionally, until the butter is melted and the sugar is dissolved, about 3-4 minutes. Increase the heat to medium-high and bring to a full boil. Slide the pan from the heat, add the cream, Scotch, vanilla extract, and salt, and whisk until well blended. Give the sauce a taste and add a pinch or two more of salt, if needed. Use immediately or set aside until completely cool and cover and refrigerate up to 2 weeks. To serve, reheat gently in a double boiler. Do not overheat, or the sauce will separate.

Michael’s Genuine Food & Drink is located at 130 Northeast 40th Street Miami, FL 33137 and can be reached at 305.573.5550.

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