Irish Carrots and Parsnips
8 oz. carrots
8 oz. parsnips
1 tablespoon vegetable broth
1 tablespoon parsley, chopped
salt and pepper
In a medium saucepan, simmer carrots and parsnips until tender.
Drain.
Combine carrots, broth, parsley, salt and pepper in a mixing bowl.
Mash together.
Serve.
Homemade Bailey's Irish Cream
Ingredients: 1 pint half and half 2 eggs
1 1/2 cup Irish whiskey (Canadian Club works too)
2 tblsp. chocolate syrup
dash cinnamon 1 tsp. vanilla
In blender, combine all the ingredients. Blend until mixed well,
serve cold. Stores up to two weeks in the fridge.
Irish Coffee
Ingredients:
strong black coffee
brown sugar
Irish Whiskey
unsweetened (or slightly sweetened) whipped cream
Preparation:
Pour coffee in a cup leaving room for other ingredients.
Add other ingredients to taste.
Irish Soda Bread
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
1-1/2 cups buttermilk
1/2 cup raisins
2 eggs
1 tablespoon caraway seed
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, salt, and sugar.
Beat eggs with buttermilk.
Add the eggs and buttermilk into the flour mixture; stir in raisins.
Pour dough onto lightly floured board.
Shape into a round loaf, adding flour if necessary.
Place in a lightly greased springform pan.
Sprinkle top with caraway seeds if desired.
Bake at 350 degrees F (175 degrees C) for 1 hour or until the
bottom of the loaf sounds hollow when tapped.
IRISH APPLE FRITTERS
5 ounces Flour
5 fluid ounces Water
1/4 teaspoon Salt
2 each Eggs (separated)
1 tablespoon Melted butter
2 each Large cooking apples
4 ounces Sugar
Lemon juice
Oil for deep frying
Make batter at least an hour before required, using following method.
Sift together flour and salt.
Make a well in the center.
Add the cooled melted butter and some of the water and egg yolks.
Work in the flour and beat until smooth.
Add remaining water.
Leave to stand.
Just before using, beat the egg whites until stiff but not dry.
Fold into batter mix.
Peel, core and slice apples (slices about 1/4-1/2 inch thick).
Dip into batter and deep fry in very hot oil (175-180C) until golden.
Drain and serve dredged with sugar and sprinkled with lemon juice.
Brownies with Irish Cream Icing Recipe
Ingredients:
Brownies
4 oz. bittersweet chocolate
1 oz. unsweetened chocolate
1/2 C butter
3/4 C sugar
2 tsp. vanilla extract
1/4 tsp. salt
3 large eggs
1 C flour
Topping
1/3 C Irish Cream liqueur (such as Bailey's)
8 oz. white chocolate, chopped
Instructions:
Pre-heat oven to 325° F.
Line a 8" x 8" baking pan with aluminum foil , leaving at least 2
inches of foil overhanging on all sides (this will help you life
the finished brownies out of the pan and eliminate messy pan
clean-up). Set aside.
Melt chocolate and butter together in a heavy saucepan over medium
heat, stirring constantly. Remove from heat and cool slightly.
Whisk sugar, vanilla and salt into chocolate mixture, followed by
the eggs, one at a time. Continue whisking mixture until it is shiny
and smooth. Add flour and whisk just until blended. Pour batter into
prepared pan and level top.
Bake for about 35 minutes, or until cake tester comes out with a few
moist crumbs clinging to it. Cool completely in pan.
Topping: Heat liqueur to a boil, remove from heat and whisk in white
chocolate until it is completely melted and mixture is smooth.
Refrigerate until mixture becomes thick enough to spread, stirring
occasionally, about 30 minutes. Spread topping over brownies and
refrigerate until cold. Let stand at room temperature for 30 minutes
before serving. To cut, simply lift brownies, foil and all out of pan,
peel off foil and cut!
Irish Spiced Beef
(serves 6-12)
2-2.75 kg. /4-6 lb. Beef, topside or silverside
selection of flavourings, such as onions, parsnips, turnips, carrots,
celery and
a bunch of herbs
300 ml / 1/2 pint Guinness (optional)
For the pickle:
5 teaspoons ground bay leaves
2 teaspoons ground cloves
3 teaspoons ground ginger
3 teaspoons ground mace
1 teaspoon pepper
1/2 teaspoon ground allspice
4 cloves garlic, crushed
6 tablespoons brown sugar
250 g / 8 oz spiced pickling mixture or 25 g / 1 oz saltpetre or 500
g / 1 lb
coarse salt
3.35-3.95 litres/ 6-7 pints cold water
Tie the meat into a neat shape. Combine all the spicing ingredients in a large
glass bowl, mix well and add the meat. Make sure there is enough liquid to
cover. Cover and refrigerate for 1 week, turning daily. When pickled,
put into a large pot with the flavourings. Cover with water, bring to the boil,
and simmer for 2- 2 1/2 hours. During the last 30 minutes of cooking the
Guinness can be added for extra flavour, if liked. When cooked, remove the meat from
the cooking liquor, wrap tightly in greaseproof paper and foil to set the shape
and leave to go cold. Refrigerate overnight before serving carved in slices with
pickles.
Boned and rolled brisket of beef, also knows in Ireland as top breast
of beef, can be used. It cuts into very neat circular slices, but takes 4-5
hours to cook.
Traditionally saltpetre was used for spicing beef, but, it is not
always easy to obtain nowadays. Spiced pickling mixture however, which should have
the saltpetre already added, can be obtained from your butcher.
Irish Tea Bread
Servings: 4
12 T Strong tea
1 lb. Mixed dried fruit
6 oz Soft brown sugar
1 ea Egg, lightly beaten
1 oz Butter (melted)
9 oz All-purpose flour
1/2 t Bicarbonate of soda
The mixed fruit can include raisins, currants, and any other
kind of dried fruit you like; chop any larger pieces down to
about raisin size. Place the tea, mixed fruit and sugar in a bowl;
cover and leave overnight. Stir in the egg and melted
butter. Sieve the flour and the bicarb together and fold
them in. Line the bottom of a large loaf pan with baking parchment,
Pour the mixture in and smooth the top. Bake in a preheated
oven (360 F) on the middle shelf for 1 1/2 hours.
After removing from the oven, leave
in the pan for 2-3 minutes; then turn out of pan
and cool on a wire rack.
Irish Shamrock Cookies
Ingredients
1/2 cup butter, softened
1 (3 ounce) package instant pistachio pudding mix
1 1/3 cups baking mix
1 egg
1 tablespoon white sugar
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease
baking sheet.
2 Cream together the butter or margarine and the pudding mix. Blend
in the baking mix, egg and sugar and mix well.
3 On a lightly floured surface roll out the dough to 3/8 inch
thickness and cut into cookies with a shamrock cookie cutter.
4 Place cookies on the prepared baking sheet and bake at 350 degrees
F (175 degrees C) for 9 to 10 minutes or until lightly browned on the
edges. Let cookies cool on rack. Frost with green colored icing if
desired.
Irish Cream Bundt Cake
Ingredients
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
Directions
1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a
10 inch Bundt pan. Sprinkle chopped nuts evenly over botttom of pan.
2 In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4
cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5
minutes at high speed. Pour batter over nuts in pan.
3 Bake in the preheated oven for 60 minutes, or until a toothpick
inserted into the cake comes out clean. Cool for 10 minutes in the
pan, then invert onto the serving dish. Prick top and sides of cake.
Spoon glaze over top and brush onto sides of cake. Allow to absorb
glaze repeat until all glaze is used up.
4 To make the glaze: In a saucepan, combine butter, 1/4 cup water and
1 cup sugar. Bring to a boil and continue boiling for 5 minutes,
stirring constantly. Remove from heat and stir in 1/4 cup Irish
cream.
Tipsy Cake (Irish)
1 pound Stale cake (pound -- angel)
3 tablespoons Jam
Measure whisky
5 fluid ounces Sherry
1 pint Warm custard
10 fluid ounces Whipped cream
Break up the cake or cakes and gently mix the jam through -- the
mixture does not have to be completely even. Place in a glass bowl.
Mix sherry and whisky and sprinkle over cake. Press down lightly.
Pour custard over the cake, and chill. Then spoon whipped cream over
top and serve.
Irish Whiskey Pie
1 baked graham cracker crumb crust
cooled--10 inch size
5 egg yolks
3/4 Cup sugar
1 Envelope gelatin
1/4 Cup cold water
1/2 Cup Irish whiskey
1 1/2 Cups heavy cream
2 Tb Shaved Chocolate -- (optional)
Beat egg yolks until they are thick and lemon colored.
Slowly beat in the sugar Soften gelatin in water and then
add 1/4 cup Irish Whiskey Heat over boiling water until
gelatin dessolves. Add gelatin mixture into the egg yolks
stirring quickly. Pour in the remaining Irish Whiskey. Mix
Well Whip cream and add 1 cup to mixture. Pour filling into
pie shell and chill.
When the filling is set, decorate with a border of the
remaining whipped cream and sprinkle shaved chocolate over
the center. Tint the whipped cream a little green
Irish Stew
2 pounds Beef -- cut in 1" cubes
3 tablespoons Vegetable oil
14 ounces Beef broth -- canned
1 cup Water
2 tablespoons Parsley -- chopped
1 1/2 teaspoons Salt
1/4 teaspoon White pepper
1 Bay leaf
6 Med carrots -- cut in thirds
6 Med onions -- cut in thirds
1/2 cup Frozen peas -- thawed
Parmesan cheese
Holiday Potatoes recipe
Brown beef in oil. Add beef broth, water, parsley, salt and bay leaf.
Cover and simmer 1 hour, stiriing occaisionally. Add onions and
carrots;
simmer 30 minutes additional, or until beef is tender. Meanwhile,
prepare
Holiday Potatoes. Place stew in oven-proof serving dish. S
poon potatoes over stew, sprinkle with peas and Parmesan to taste.
Run under broiler until potatoes are lightly browned.
Basic Irish Sausages
1 1/2 pounds Lean pork
8 ounces Pork fat -- without gristle
1/2 teaspoon Ground allspice
1 teaspoon Salt
Fresh-ground pepper
Pinch dried sage or marjoram
1 ounce White breadcrumbs (optional)
Ground ginger, mace -- nutmeg
Cloves -- cayenne pepper
Mince the meat and fat twice, then mix very well and season.
(Fry a teaspoon or so each time to check the flavor until you get it
the way you like it.)
Add the herbs and breadcrumbs and any spices used. Fill skins as
usual
Bailey's Irish Crème Cake
1 package Duncan Hines yellow cake mix
1 package instant chocolate pudding
3/4 cup vegetable oil
1/2 cup Bailey's Irish Creme
1/4 cup vodka
1/8 cup water
4 large eggs
For The Glaze:
1/4 cup Bailey's Irish Creme
1 cup powdered sugar
Preheat oven to 350 degrees F.
Ignore directions on cake box. Combine all ingredients in a mixing
bowl and beat until smooth.
Pour into a greased and floured 10 inch bundt pan.
Bake at 350 degrees 40 to 50 minutes until a knife inserted comes out
clean. Remove from bundt pan and allow to cool completely.
Starting with about 1/4 cup of Bailey's in a small pan, add sugar and
stir until completely combined. Simmer the mixture over low heat
until a thick glaze is formed. If necessary add additional sugar to
get the proper consistency. When ready, pour over the cooled cake.
Repeat if more glaze is desired.
Irish Cream Chocolates
12 oz Semisweet chocolate chips
1/2 c Irish cream liqueur, such as
-Bailey's
1/4 c Whipping cream
2 c Pecan pieces
Heat chocolate, Irish Cream, and whipping cream in a double boiler
over medium heat, stirring constantly, until chocolate is melted and
mixture is smooth. Remove from heat and stir in pecans.
Drop by teaspoonfuls onto wax paper; cool for an hour.
Remove from wax paper and store in airtight container.
Irish Potato Pancakes
1 c Mashed potato
2 c Flour
1 ts Salt
1 Tbpp baking powder
2 Beaten eggs
1 c Milk
4 tb Light corn syrup
1 tb Nutmeg
Mix all ingredients. Beat well. Bake on a greased griddle until
brown on both sides. Makes 8-10.
BAILEY'S IRISH CREAM ICE CREAM
1 qt. half-and-half
1 C. granulated sugar
1/2 C. brown sugar
1/4 C. Bailey's Irish Cream Liqueur
3 eggs, beaten
Enough milk to bring to 1/2 gallon
Blend ingredients together. Freeze in ice cream freezer according to
manufacturer's instructions. Serve with fresh strawberries and
brownies.
