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Post by Chrisnstar on Mar 17, 2006 12:02:04 GMT -5
IRISH CREAM LIQUOR
Irish Cream Liqueur
Note from Cheri:
Yumm Irish Cream Liqueur! If you've ever had Bailey's, you already know how delicious a treat it is, but think how impressed your friends will be when you make your own Irish Cream liqueur for your St. Patrick's Day party (hint, it's just as good on days other than March 17 as well). This recipe takes advantage of one of the Emerald Isle's best exports: Irish Whiskey.
1/2 C honey
1 C heavy cream
1 1/2 C Irish whiskey
1/2 teaspoon instant coffee
Combine all ingredients, mix well and store in the refrigerator. Make at least 3-4 days before serving, giving the container a shake a couple of times a day. Consume within 2 weeks.
BLACK VELVET
Black Velvet
Note from Cheri:
Here's a unique Potent Potable for your next St. Patrick's Day party, or anytime.
Follow this link for our Fabulous St. Patrick's Day stories recipes, toasts and more!
1/2 qt Guinness
1/2 qt Champagne
Makes 1 quart
Combine Guinness and champagne in a tall chilled glass. Stir and serve.
LOL, and I don't even drink!
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Post by Chrisnstar on Mar 17, 2006 12:15:08 GMT -5
Beer Cheese Bread  4 T sugar 2 T yeast 1 C warm beer or ale (105° - 115° F) 5 C flour 8 oz. extra sharp cheddar cheese, grated 2/3 C non-fat instant dry milk powder 1 1/2 tsp. salt 1 1/2 tsp. dry mustard powder 2 eggs, beaten 1 egg white 1 T sesame seeds Makes 2 Large or 4 Small Loaves In a large bowl, dissolve sugar and yeast in warm beer, let stand for 5 minutes. Mix 4 1/2 cups flour, cheese, milk powder, salt and mustard powder and eggs in a separate bowl. Stir this into yeast mixture and keep mixing until you have a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Add remaining flour, as needed, to prevent dough from sticking. Divide dough into desired number of portions (usually 2 large or 4 small), and shape each portion into a round loaf. Place loaves on greased baking sheets, about 4-5 inches apart. Brush tops of loaves with egg white and sprinkle with sesame seeds. Take a sharp knife and cut criss-cross cuts, 1/8" deep, into top of bread. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled, about 1 1/2 hours. In the meantime, pre-heat oven to 375° F. Bake for about 20 minutes, or until golden brown and hollow sounding when thumped. Cool on wire racks. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> IRISH BREAD 3 C flour 1/4 C sugar 3 tsp. baking powder 1/4 C butter, softened 1 1/3 C buttermilk zest of 1 orange and 1 lemon 1 tsp. baking soda 1 whole egg 1 egg, separated 1 C raisins 1/2 C currants 2 T caraway seeds Pre-heat oven to 400°F. Soak currants for 3 min in tap water and drain well. Sift first 3 ingredients in large bowl. Work butter in with hands. Set aside. In a separate bowl, mix remaining ingredients except one egg yolk, then add to dry ingredients. Grease an oven proof skillet with vegetable shortening. Spread dough in pan and top with beaten egg yolk. Bake for 35-45 min or until nicely browned. Remove immediately from pan when finished baking. Serve day old bread sliced and fried in butter. |
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Post by Chrisnstar on Mar 17, 2006 12:19:00 GMT -5
one more...an Irish quick bread
SPOTTED DOG
4 C plain white flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 C raisins, currants or sultanas
1 1/2 C milk or buttermilk
1 egg (optional, you will not need all the milk if you use the egg)
1. Sift the dry ingredients, add the fruit and mix well.
2. Make a well in the center and add the egg if you are using it, and most of the milk. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish but not too wet and sticky. When it all comes together, turn it out onto a floured board and knead lightly for a few seconds - just long to tidy it up.
3. Pat the dough into a round about 1 1/2 inches deep and cut a deep cross in it (to let the faeries out!). Let the cuts go over the sides of the bread.
4. Bake in a preheated 450 degree F oven for 15 minutes, then turn the oven down to 400 degrees F and bake for another 30 minutes or until cooked. If you are in doubt, tap the bottom: it will sound hollow when cooked.
5. Serve freshly baked, cut into thick slices and spread with butter.
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Post by Mary Ann on Mar 18, 2006 8:09:25 GMT -5
MMMM! I have some currants plumped in rum....
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Post by ExLibris on Mar 18, 2006 13:52:08 GMT -5
This recipe is from a dear friend of mine who just happens to BE Irish...  Braised Steak in Guinness A lovely way to make "affordable" cuts of steak taste tender and scrumptious! Of course you already know that alcohol evaporates under cooking so it's safe for the wee ones. a little oil for frying 4 round steaks 1 cup button mushrooms, sliced if you like 1 cooking onion, chopped 8 ounces of Guinness (for the love of all things holy do not use weak American pi... er beer. If you can't find Guinness, or if you've accidentally drunk it all before dinner, Killian's is a passable substitute.) sprig of thyme a few strips of orange peel (optional but tasty!) salt & pepper Heat the oven to about 350 degrees F. Heat a little oil in a large frying pan and brown the steaks on both sides. Remove from pan & set aside. Add a bit more oil to the pan and toss the mushrooms & onion over low heat 'till they colour up a touch then spread the mixture over the bottom of a baking pan. Lay the steaks over the mushrooms & onions, barely cover with Guinness, add the thyme and orange peel & season well with salt & pepper. Cover the dish with lid or foil and braise in the preheated oven for 1 - 1 1/2 hours or until tender. Baked potatoes can be cooked in the oven at the same time, and of course you'll want those. Serves 4, increase at will! |
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Post by ExLibris on Mar 18, 2006 13:53:33 GMT -5
Also from the same lady...
Basic Irish Soda Bread
slices better if left to cool and "set" overnight, but yummier if eaten fresh and steamy hot
3 3/4 cups coarse whole-wheat flour
1 1/2 cups all purpose flour
1 rounded teaspoon baking soda
1 teaspoon salt
1 1/2 cups (or so) buttermilk
Preheat a hot oven (400 degrees F).
Mix the dry ingredients in a bowl then slosh in enough buttermilk to make a soft (but not wet) dough.
Turn onto a work surface dusted with wholemeal flour & knead lightly until smooth. form into a circle, about 1 1/2 inches thick, and plop onto a greased (floured if you prefer) baking sheet.
Mark a deep cross in the top with a floured knife.
Bake for 45 minutes, or until the bread is browned and sounds hollow when tapped on the base.
Cool on rack, wrapped in a clean linen towel, leave off the towel if you like a harder crust.
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Post by ExLibris on Mar 18, 2006 13:54:55 GMT -5
Yet more... Chocolate Truffle Cakes with Raspberry Sauce - By Margaret Johnson, from www.irishabroad.com Ingredients: Cakes • 6 ounces bittersweet (not unsweetened) or semi sweet chocolate • 3/4 cup (1 1/2 sticks) unsalted Kerrygold Irish butter • 1 tablespoon cornstarch • 1 cup superfine sugar • 4 large eggs • 4 large egg yolks • 1 teaspoon orange extract Raspberry Sauce • 2 cups fresh raspberries • 6 tablespoons sugar • 1 1/2 tablespoons cornstarch • 1 1 /2 tablespoons water Directions: Chocoholics will not be disappointed by these molten chocolate cakes with pudding-like centers surrounded by decadent sponge exteriors. Serve the cakes with Raspberry Sauce. To make the cakes: In a medium saucepan over medium-low heat, combine the chocolate and butter. Melt, stirring constantly, for 5 minutes, or until smooth. In a small bowl, combine the superfine sugar and cornstarch. Stir into the chocolate mixture. Remove from the heat and let cool. In a medium bowl, beat the eggs and egg yolks with an electric mixer for 4 to 5 minutes, or until pale and thickened. Stir in the orange extract. Combine the chocolate mixture with the egg mixture, transfer to a large bowl, cover, and refrigerate for 10 to 12 hours to let the batter thicken. To make the raspberry Sauce: Put the raspberries in a food processor or blender and process for 10 to 20 seconds, or until puréed. Pass through a fine mesh sieve to remove the seeds. Transfer to a small saucepan and cook over medium-low heat for 2 minutes, or until heated through. Stir in the sugar and cook for 5 minutes, or until the sugar dissolves completely. In a small bowl, whisk together the cornstarch and water. Stir into the raspberry mixture and cook for 2 to 3 minutes, or until slightly thickened. Let cool, then refrigerate for up to 2 days. Preheat the oven to 300°F. Butter six 6-ounce ramekins and dust with flour. Tap out excess. Spoon the batter into the prepared ramekins and bake for 15 minutes, or until the tops are crusty (the centers will still be runny). Remove from the oven and let cool on a wire rack for 5 minutes. To serve, run a knife around the inside of each ramekin. Lift out the cake and transfer to a dessert plate. Put a spoonful of sauce on each plate. Serves 6 |
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Post by ExLibris on Mar 18, 2006 13:57:09 GMT -5
Okay, last one...  Irish Coffee (oh stop, y'all knew I'd have to post this! ) 1 measure Irish whiskey Strong black coffee brown sugar, to taste lightly whipped heavy cream The thing about Irish coffee is that it really must be made into a glass mug. The sort with the little stem and the round base... I have no idea why, it just must, and it doesn't taste decent to me done any other way. Begin by warming your glass mug up a bit under some hot tap water if your kitchen tends on the chilly side, otherwise it may crack when the hot coffee hits. Pour the whiskey in, then pour in enough fresh strong black coffee to come up about 1/2 inch from the top. (If it's been a very rough day and you're making this in the evening I'd suggest doing those steps the other way around... ) Sweeten and stir vigorously. Top off with the cream. |
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Post by Chrisnstar on Mar 18, 2006 15:53:52 GMT -5
ooooh, sounds good. I'm going to forward the Guinness steak recipe to my sons who both love to cook for friends.
chris
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