For all you green blooded Americans and lovers of leprechauns, St. Patrick's Day is just a few short days and you know what that means. Green beer and Irish whiskey all around! It doesn’t take being Irish to enjoy a good drink alongside some beef stew and colcannon. Besides who wants to drink on an empty stomach? That's why you need some good food to go with your Irish inspired drinks to make for a good old Irish time.
To begin with you need some great Irish recipes and not just your typical corned beef and cabbage. Stray away from the norm and serve up something more traditional like the aforementioned colcannon which is more typical to an Irish meal. Since it's served more as a rustic side dish make sure you have something to accompany it like lamb stew or poached salmon and Irish soda bread? If you're not sure where to start and want to stray away from the typical fare of corned beef and cabbage (which is more NY/American Irish than homeland Irish) and green beer and impress your friends then click on through the list for some great Irish recipes. Don't forget to pick up some genuine Irish whiskey along the way like 2 Gingers Whiskey to make your get together a true Irish one!
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Fill a Collins glass with ice.
Pour 2 parts 2 GINGERS® Irish Whiskey.
Top up with ginger ale.
Wedge with both lemon & lime.
* For a Skinny Ginger® use diet ginger ale.*
Big Ginger® is the signature cocktail of 2 GINGERS Whiskey. Genderless and good for all seasons, this is the cocktail that converts many skeptics into lovers of Irish Whiskey.
An Bodhran (The Drum)
An Bodhran (The Drum)
1.25 oz Bushmills Irish Whiskey
.5 oz Port
1 tsp Maple sugar
Mint bitters for garnish
Add all the ingredients to a shaker and fill with ice.
Shake heavily for about a minute and strain into a chilled coupe glass.
Garnish with three drops of mint bitters.
For the cake:
175g/6oz softened butter, plus extra for greasing
175g/6oz golden caster sugar
3 free-range eggs
175g/6oz self-raising flour
½ tsp vanilla extract
red food colouring paste
For the covering:
6 tbsp apricot jam
500g/1lb 2oz ready-made marzipan
2–3 tbsp icing sugar, for rolling.
1. Preheat the oven to 190C/375F/Gas 5.
2. Grease a 20cm/8in square, loose-based cake tin with butter.
3. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time.
4. Line the tin with the baking parchment, keeping the division in the centre.
5. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined.
6. Transfer the batter to a bowl set on scales, remove half of the batter
and put it in a different bowl.
7. Add a small dab of red food colouring to one bowl and fold it into the batter until it is well blended.
8. Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon.
9. Bake in the centre of the oven for about 25 minutes, or until the sponges have risen. Cool in the tin for five minutes, then slide a knife around the outside of each sponge and turn them out onto a wire rack. If the sponges have risen unevenly, press the surface gently until level. Leave until completely cold.
10. To assemble the cake, first place one sponge on top of the other and trim off the crusty edges so they are both the same size. Cut the sponges in half lengthways to make four long rectangles.
11. Warm the apricot jam in a saucepan then press through a fine sieve. Brush the long side of one of the sponges with jam and sandwich together with a sponge of a contrasting colour. Do the same with the other two sponges.
13. Sandwich the two pairs of sponges together like a checker board and brush the top and sides with jam.
14. Place the marzipan on a surface dusted with icing sugar and roll into a rectangle of about 40cm x 20cm/16in x 10in; it should be large enough to wrap the cake completely, leaving the ends exposed, and be about 5mm/¼in thick.
15. Turn the cake upside down on the marzipan and brush the underside of the sponges with jam.
16. Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join.
17. Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate.
Beer Mug Cupcakes with Baileys Filling
Beer Mug Cupcakes with Baileys Filling
1 box (15.25 ounce) Betty Crocker Triple Chocolate Fudge cake mix
1 1/8 cups water
½ cup vegetable oil
Bailey's Irish Cream Chocolate Ganache:
5 ounces semi-sweet chocolate, finely chopped
½ cup heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons Baileys Irish Cream
Beer Mug Cake Wrappers and Foam:
30 ounces white modeling chocolate
Golden yellow gel or paste food coloring
1 (8 ounce) tub frozen whipped topping, thawed
10 half-pint (8 ounce) Mason jars
Non-stick cooking spray (with flour)
Cupcake plunger/corer or knife
Pre-heat oven to 350ºF.
Make cake mix using water, oil and eggs according to package instructions.
Spray Mason jars with non-stick cooking spray, then set on a baking sheet.
Equally divide batter among jars.
Bake for 18-20 minutes until a toothpick inserted into the center of a cake comes out clean.
Cool cakes for 10 minutes. Turn jars upside down and remove cakes. Cool completely.
Make Baileys Irish Cream ganache:
Pour chopped chocolate, heaving whipping cream and powdered sugar into a microwave-safe bowl. Heat on high power for 30 seconds. Let bowl sit in microwave for 3 minutes. Remove and stir until smooth. If all chocolate is not melted, heat for 10 second increments, stirring after each. Stir in Baileys Irish Cream. Cut each cake to be 3 inches tall. Use a cupcake plunger, apple corer or knife to create a well in each cake.
Pour Baileys Irish Cream ganache into each well.
Color 20 ounces of white modeling chocolate golden yellow with food coloring.
Roll out to about 1/8 inch thickness on a non-stick mat (or on a cutting board that has been lightly dusted with powdered sugar). Cut 3 1/4 inch wide by 8-inch long strips.
Press wooden dowel at 1/2 inch intervals across each strip, creating the indentations in the beer mugs and leaving a 1/2 inch border along one edge. That will be the bottom of each beer mug.
Wrap one yellow strip around each cake, cutting the seams to match up. Brush seam edges with water and press together.
Pinch off pieces of white modeling chocolate and roll into mug handles. Attach with water.
Just before serving, spoon whipped topping into mugs.
1 pint fresh blueberries
2 cups whipping cream
1 cup plus 2 Tbsp. sugar
1 tsp. Vanilla
Put the blueberries and 1/4 cup sugar in a saucepan over medium heat and cook just until the berries release their juice and some start to burst, 3 to 4 minutes. Remove from the heat and cool completely.
Whip the cream with the 2 tablespoons sugar until soft peaks form. Stir in the vanilla.
Pour the cooled blueberries and their juice over the whipped cream and fold the fruit in lightly, allowing streaks to remain. Cover the bowl with plastic wrap and chill for 2 hours.
Spoon into serving bowls or glasses.
Carrigaline Whiskey Pie
Carrigaline Whiskey Pie
1/2 lb boiled potatoes (approximately 1 1/4 cups)
1/4 lb butter, melted
3/4 lb sugar
3 pounded almonds
1 tablespoon orange extract or two tablespoons fresh bitter Seville orange juice
6 eggs, separated
4 fluid ounces Irish whiskey
Butter and flour a 21-cm springform pan. Cut a piece of greaseproof paper / baking parchment to fit the bottom of the pan, butter it well, and put it in the pan. Alternately, if you don't have a springform pan, or just prefer to do it this way, prepare two 9-inch pie pans with a bottom crust only.
Preheat the oven to 375° F.
Mash the potatoes until smooth and lump-free. Separate the yolks and whites of the eggs. Beat the egg yolks until lemon-colored. Then beat in the sugar, adding it a little at a time until the mixture becomes fluffy.
Now beat in the potatoes. Once they're completely combined with the egg and sugar mixture, add the melted butter, pounded almonds, orange extract or orange juice, and finally the whiskey. Mix well: then pour into a large bowl and set aside.
Beat the egg whites until stiff, Carefully fold them into the egg mixture in the large bowl until they're completely incorporated. Make sure your oven is up to heat when you start this procedure.
When the egg whites are completely folded into the yolk mixture, pour immediately into the springform pan (or pie crusts) and put the pie(s) carefully into the oven. Close the oven door with as little vibration as possible, as any soufflé is vulnerable at this point.
Bake at 375° F for 40-45 minutes. Remove carefully from the oven and set aside to cool. The soufflés / pies will immediately fall at this point. This is normal, so don't panic! The pie can be eaten while warm if you like, though (if you've made it in a springform pan, without crusts) it's somewhat fragile at this point and will tend to fall apart. You may prefer to let it cool to at least room temperature, or (better still) chill in the refrigerator overnight, after which it will slice a lot more easily. Serve with unsweetened whipped cream or double cream, and perhaps with a grind of nutmeg on top. Serves approximately six.
4 lbs (1.8kg) potatoes, or about 7-8 large potatoes (‘old’ potatoes or russet potatoes are best, waxy potatoes won’t do)
1 head of green cabbage or Kale
1 cup ( 7 fl oz, 240 ml) milk (or cream)
1 stick (4oz, 120g) butter, divided into three parts
4-5 scallions (green onions), chopped*
Salt and Pepper
Fresh Parsley or chives
*Not everyone adds scallions to colcannon, but they do add something, in my opinion.*
Peel and put them in a pot to boil.
While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly, and put into a large saucepan. Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. This can take anything from 3-5 minutes, depending on the cabbage. Test it and don’t let it overcook - if anything it should be slightly undercooked.
When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one third of the butter and cover. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue.
When the potatoes are soft, drain the water and return the potatoes to the saucepan. With the drained potatoes in, set the burner to low, leaving the lid off so that any excess moisture can evaporate. When they are perfectly dry, add the milk to the saucepan, along with a third of the butter and the chopped scallions (if you are using them). Allow the milk to warm but not boil – it is about right when the butter has fully melted and the pot is starting to steam.
With a potato masher or a fork, mash the potatoes thoroughly into the butter/milk mixture. Do NOT pass through a ricer or, worse, beat in a mixer as it will make the potatoes gluey and disgusting.
Mix the cabbage thoroughly through the mashed potato.
Before serving, season with a little salt and sprinkle with fresh parsley or chives. Most importantly, make a well in the centre of the mound of potato and put the last third of the butter in there to melt.
Donegal Oatmeal Sweet Cream
Donegal Oatmeal Sweet Cream
15 fluid ounces milk
1/2 cup pinhead oatmeal
1 pinch salt
1 large egg, beaten
Grated rind and juice of 1 orange: a bitter Seville orange is best if you can get one
2 tablespoons sugar
1/2 ounce gelatine
2 tablespoons water
8 ounces heavy cream, whipped
The fruit sauce of your choice (any slightly thinned fruit jam works well)
The night before: Scald the milk (i.e., heat it to just before boiling but do not let it boil) and remove from heat. Add the oatmeal and the pinch of salt: stir, cover, and soak the oatmeal overnight in the milk.
The next day, reheat the oatmeal and milk mixture just until it boils. Simmer for another 3-4 minutes: then remove from heat.
Pour the mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve the gelatine in the orange juice and water. Add this to the mixture when it's cooled, and then carefully fold in the whipped cream.
Pour the whole mixture into a single glass bowl, or into individual parfait glasses, and leave to set. (You may want to stir the contents gently once or twice while they're setting, to keep the oats from sinking to the bottom.) Serve with more whipped cream and 3-4 tablespoons of your chosen fruit sauce on top.
Another more parfait-like approach to this dessert: allow the whole recipe's worth of oatmeal cream to set in a single bowl. Stir gently as above, so that the oatmeal is evenly distributed through the mixture when it's set. Then spoon it into parfait glasses, alternating layers of oatmeal cream with more whipped cream and drizzles of fruit sauce. If you want to cut back on the calories a little, you could also substitute creme fraiche or beaten low-fat sour cream for the whipped cream.
Green Leprechaun Cocktail
Green Leprechaun Cocktail
1 oz Midori melon liqueur
1 oz Pineapple flavored vodka
3 oz Sprite
Combine over ice and strain into martini glass.
TIP: Garnish with a sprinkling of gold edible glitter so it looks like little flecks of gold inside.
1 cup Demerara sugar
Heavy cream, preferably Trickling Springs or another high-quality brand
1 1/2 ounces Irish whiskey, preferably Powers Gold Label
4 ounces hot, freshly made coffee
Dash of ground nutmeg
Warm an Irish coffee glass or mug by filling with hot water, then draining.
Make Demerara syrup: Put the sugar and 1/2 cup water into a small saucepan; place over low heat, stirring until sugar dissolves. Let cool.
Whip the cream in a cold mixing bowl until it acquires a ropy consistency. Quickly place in refrigerator until needed.
Build the drink in the warmed glass: put in 1/2 ounce of syrup (store the rest in refrigerator for future drinks), then the whiskey, then the coffee. Gently spoon cream onto the top until cream is at least 3/4 -inch thick; if whipped properly, it should float. Dust with nutmeg.
Yields: 1 drink
Homemade Irish Cream
Homemade Irish Cream
250g Milk Chocolate (I used Lindt) coarsely chopped, melted
600ml Thickened Cream
1 Tins Condensed Milk
1 Tin Evaporated Milk (skim or original)
2 Teaspoons Instant Coffee Granules ( I dissolved coffee in a little boiled water)
1 Teaspoon Vanilla Extract
1 Btl. 750ml Whiskey (I used Jamieson’s)
This recipe makes 2-1/2 Litres
You could halve.
Melt chocolate in heatproof glass bowl, add coffee, add cream gradually, stirring briskly with whisk. Strain, just in case there are pieces of chocolate left, and pour into a large bowl.
Add condensed milk, evaporated milk, vanilla extract, and whiskey, (add 1/2 btl and taste. Depends on how strong you like. I added 1- 750ml btl to mine.
Stir with metal spoon. I used a stick blender to blend all ingredients together.
Pour into sterilised bottles. I used 1 Litre bottles with clip to seal. Place in fridge for 24hrs (if you can wait that long). Will last in fridge for about 4 weeks. That is if hasn’t gone before then.
Irish Soda Bread
Irish Soda Bread
3 1/4 cups bread flour, plus extra for dusting
1 tsp salt
2 tsp baking soda
4 tbsp butter or lard, diced
2 tsp cream of tartar
1 1/4 cups buttermilk or 1 1/4 cups whole milk mixed with
1 tsp cider vinegar
Preheat the oven to 425°F (220°C). Dust a baking sheet with flour. Sift the flour, baking soda, cream of tartar, and salt together into a bowl. Add the butter and rub in with your fingertips to form fine crumbs.
Make a well in the center. Pour in the buttermilk and then mix to form a soft dough. Knead briefly on a lightly floured work surface. Shape into a ball, then roll on the work surface to smooth the surface.
Place on the baking sheet, and lightly flatten the top. Using a floured knife, cut into 6 equal wedges, without completely cutting all the way through the dough.
Bake for 30–35 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom. Transfer to a wire rack and let cool.
1.5 kg / 3 pounds best end of neck of lamb (on the bone if you prefer it that way: otherwise removed from the bone and cut into large chunks)
900g / 2 pounds floury potatoes, peeled and sliced
900g / 2 pounds of onions, peeled and sliced
Salt and pepper to taste
3 cloves garlic, crushed
1 large bouquet garni, including celery tops if possible
12 small new potatoes (you can peel these if you like, but leaving the skins on is OK too)
12 small onions (around ping-pong ball size)
This recipe can be done either on the stovetop or in the oven. If in the oven, preheat the oven to 150° C / 300° F.
In a large heavy pot, place one third of the sliced onions and the sliced potatoes. Place half the lamb on this layer: season it with salt and pepper. Add half the remaining onions and the sliced potatoes.
Season again and add the garlic, the bouquet garni, and the rest of the meat. Finish with a layer of the sliced onions and potatoes, and season with more salt and pepper.
Add water to the pot until it just covers the meat and vegetables. Bring to the boil and then cover with waxed paper and a lid. Cook slowly on the stovetop or in the oven for an hour.
While this stage of the cooking is going on, peel the small onions and (if you want to) the new potatoes.
Remove the stew from the oven or take it off the heat after an hours. The potatoes will be falling apart... which is what you want. Use a potato masher to mash most of them up, as their purpose in the stew is to thicken the gravy. Add the new potatoes and whole small onions to the stew.
If you've left your meat on the bone, you can remove it at this point -- it should be cooked through -- and set it aside: when the stew is done you can return the meat to the pot just before serving. If the stew is too thick for you, add a little water. Cover the pot again and cook for another hour.
Then if you've removed meat on the bone, put it back in and let it heat through. Serve in hot bowls garnished with parsley. Soda bread on the side works really well to soak up the gravy.
Poached Salmon with Irish Butter Sauce
Poached Salmon with Irish Butter Sauce
1.1kg (2½lb) centre cut of fresh salmon
For the Irish butter sauce:
2 egg yolks
1 dessertspoon cold water
110g (4oz) butter, diced
1 teaspoon approx. lemon juice
Sprigs of flat parsley or watercress
The proportion of salt to water is very important. We use one rounded tablespoon of salt to every 1.2 litres (40fl oz) of water. Although the fish or piece of fish should be just covered with water, the aim is to use the minimum amount of water to preserve the maximum flavour, so therefore one should use a saucepan that will fit the fish exactly. An oval cast-iron saucepan is usually perfect. Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15–20 minutes. Meanwhile make the Irish butter sauce. Put the egg yolks into a heavy-bottomed stainless-steel saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or "scrambling" slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water. To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the skin gently. Garnish with sprigs of parsley or watercress. Serve with the Irish butter sauce.
Makes 6 large pancakes
2 cups mashed potato
2 cups grated raw potato*
1 cup white flour – sifted
2 organic eggs
2 cups organic fat-free milk
chopped chives (optional)
* NOTE: Place the grated potato in a clean kitchen towel and over a bowl squeeze the excess water from the spuds to get them as dry as you can.
Mix all the ingredients EXCEPT the milk together in a large mixing bowl. Pour in half the milk and whisk together. Add enough milk to attain the batter consistency you want. The thinner the batter the thinner the pancake…obviously. Let batter rest for 15 minutes before cooking.
Preheat non-stick skillet on medium heat, drizzle 2 tbsp canola oil and add ladle of batter. Cook for 3-4 minutes until browned and flip over. Give it another few minutes to cook through. A bit crispy on the outside and fluffy on the inside.