Now this is the way to have your Baileys and coffee! This delicious dessert comes from Clodagh's Irish Kitchen and is easy to prepare. It is also pleasing to the eye. If you are a fan of tiramisu or trifles, you will certainly enjoy this Irish-Italian dessert! You can make this treat in individual portions (as shown by the pictures) or if you prefer, one big beautiful bowl. Either way, friends and family will love this Irish take on an old Italian classic.
This recipe calls for raw egg yolks. If you are concerned about the safety of using raw eggs, please do not make this dessert.
The original recipe called for a 1/2 cup cocoa, I prefer to use about a 1/4 cup cocoa.
The stronger the coffee the better flavor the dessert will be.
This delicious meal is perfect for the month of March (or really anytime of the year as it really is tasty). With St. Patrick's Day being on March 17th, why not start the celebration early with this incredible slow cooker recipe? The recipe (which I found in the Irish Cooking Bible cookbook) calls for a bottle of Irish stout beer and is simple to make. It also is perfect with my garlic and herb mashed potatoes. These fall-off-the-bone ribs will be an instant hit with friends and family for many years to come!
I used a bottle of Guinness stout beer and the flavor came out fantastic!
You can chop up the raw bacon and cook according to the recipe, or you can cook the bacon whole, drain on paper towels, and crumble bacon once cooled.
This recipe only gets better if made ahead and refrigerated overnight. It is also easier to skim any fat from the surface. Transfer meat to a 9 by 13-inch baking dish cover with foil and place in a warm oven to reheat. I like to gentl...
This wonderful pie comes from Emeril Lagasse and is great for Saint Patrick's Day! This recipe has crème de menthe and crème de cocoa in the filling as these liqueurs enhance the flavors of the pie. The crème de menthe adds a subtle mint taste to the filling, while the crème de cocoa adds a hint of cocoa flavor. The filling compliments the Oreo cookie crust perfectly. This pie is great anytime of the year, but I specifically decided to post this recipe in March as the pie's lovely green color makes it a great dessert for any Saint Patrick's Day parties. I hope you enjoy this delightful pie!
Have the egg yolks and sugar ready in the bowl so you can begin drizzling the hot cream/gelatin mixture. This process will bring the egg yolks to a safe temperature for consumption.
If you prefer a stronger mint flavoring, omit the crème de cocoa and add an extra ounce of crème de menthe to the mixture
I think of March as "Irish Month" because of Saint Paddy's Day. I had a blast cooking up everything Irish last month. Clodagh's cookbook was one of the one's that helped me most during my endeavor. The book is beautiful with lots of lovely pictures of Ireland. There are also amazing food pictures that show you what you are making. It is an absolute joy to leisurely page through her book and dream of Ireland. I also dream of eating the delicious food pictured.
Most of the time I found the ingredients to be easily accessible. Last month one of her recipe's that I featured on the blog was Crispy Chicken with a Creamy Irish Whiskey and Mushroom Sauce. The recipe ingredients listed a cut of chicken that is not readily available here in the states. So I substituted the cut with skin on, bone in chicken breasts, and they worked well in the recipe. I also substituted the wild mushrooms with cremini mushrooms, because I love cremini mushrooms and prefer th...
I love good, buttery shortbread, and this recipe from King Arthur Flour, delivers just that! If you do not have a shortbread mold, you can still make this recipe by using an 8 inch cake pan. I found my shortbread mold at Amazon. They have a very nice selection of molds if you are interested. This Irish Cream Shortbread recipe is a perfect finish for my Irish themed month. It would make a lovely addition to an afternoon tea or coffee or as a quick sweet to brighten your day!
If you use salted butter, make sure to reduce the salt to a 1/8 teaspoon.
I like to use Kerrygold Irish butter for this recipe.
When mixing in the flours, the dough will not come together. It will be crumbly. Press the crumbly dough together firmly, and shape your dough into a disc for easy pressing into the mold.
Here is another great recipe from Clodagh's Irish Kitchen by Clodagh McKenna. I have been mashing potatoes for over twenty-five years, and I thought my potatoes were pretty good. That was until I tried these creamed potatoes! The ingredients are simple, but the procedure is what makes these potatoes "creamy". Check out this recipe and taste these creamy mashed potatoes for yourself!
2 1/4 pounds Yukon Gold potatoes
1/3 cup warm milk
1/4 teaspoon freshly grated nutmeg (optional)
3 1/2 tablespoons butter
sea salt and freshly ground black pepper
Place the potatoes, whole and unpeeled, in a saucepan with the largest ones at the bottom, and fill the pan halfway with water. Cover the pan and place over high heat. When the water begins to boil, drain off about half of it, leaving just enough for the potatoes to steam. When the potatoes are cooked, about 30 to 40 minutes depending on their size, drain and peel (hold them in a kitchen towel if...
Here is another great recipe from Clodagh's Irish Kitchen cookbook by Clodagh McKenna. This is one of the best chocolate cakes I have ever tasted. It is rich, dark, and sweet. I was not too sure about putting beer in my cake, but it really adds a beautiful depth to the chocolate. I love the cream cheese frosting in this recipe too! The frosting serves as a nice counterpoint to the cakes dark chocolatey richness. As Clodagh says in her cookbook, "Guinness adds a wonderful richness, making this the perfect Irish cake." I couldn't have said it any better!
When frosting your cake you can frost the side (as I did) if you desire.
I like to cool my cake for at least 2 hours before frosting it.
The Irish theme continues with this amazing recipe from Clodagh's Irish Kitchen cookbook. The recipe starts the cooking process on the stovetop (to ensure the chicken skin gets 'crisp') and finishes cooking in the oven. The sauce is lovely with a hint of tarragon and really compliments the chicken. This creamy Irish whiskey sauce is thin, but the mushrooms give the sauce more substance. I found this recipe easy to prepare and elegant to serve! Also, it goes great with the Irish creamed potatoes that I will be posting later this week.
I am not a fan of wild mushrooms, so I used about 10 ounces of cremini mushrooms for the sauce. I removed the stems and quartered them to keep a bit of 'chunk' in the recipe.
The original recipe calls for 'supreme' chicken filets (breast with wing bone attached). I did not find this cut in my local grocery store, and I did not request it from the meat department because of time constra...
I like making this bread, because it is quick, easy, and almost foolproof. This particular recipe is adapted from the Irish Cooking Bible, and I love the versatility of it. You can omit the spice and herb variations and just bake a basic loaf. You can also substitute these spices and herbs with your own combinations. The cross is cut into the top of the bread to help it rise, and according to Irish folklore, the cross will both ward away the devil and bring good luck or get rid of any mischievous fairies in your kitchen.
How deep you cut your cross in the dough will effect the outcome of the bread. There is no wrong or right way to cut your cross. If this bread becomes a favorite you will develop your own preference. I have two different loafs for examples of a minimum cut and a deeper cut.
Have you been looking for a good lamb stew? Look no further! You found it. I love the simplicity of this rustic dish. It also has amazing savory flavors that are hard to resist! Serve this classic stew with Irish soda bread (our next blog post), and you will have a hearty delicious meal that will get you warm in no time.
Plan ahead! Read through the recipe before you begin cooking. The directions call for an oven proof Dutch oven (6 quart). If you do not have an oven proof Dutch oven, you can transfer the meat and veggies to a baking dish after you are done cooking them on the stove top, and then continue as directed. Save the pot you cooked the meat and veggies in previously, because you will need it again to finish off the stew.
This stew can be made a day ahead. The flavor will get even better over time!