Irish Coffee

Caffeine and Whisky! Woo hoo!

Hot coffee, Irish Cream, Irish whisky, sugar and heavy cream...come on y'all. It can't get much better than that. Unless of course you have a couple, and then you start calling it Caife Gaelach,which just sounds like it's awesome. It originated in Ireland, where there are a variety of claimants for the crown of inventor. But it's generally agreed that nearly frozen American tourists were given a nice friendly jot of Irish Whisky in a cup of coffee to warm them up. Can we give a big hurrah for Irish hospitality?



Unless...and here's the kicker with this lovely little adult beverage - you use cheap ingredients. This is one of those times when there are so few ingredients, that each one needs to be the best you can obtain. I personally like this with a heavy French Roast coffee, homemade Irish cream, brown sugar and a layer of nice heavy cream. One trick to this? Make sure you use sugar in the coffee - otherwise the cream won't float on top. And when adding the cream, pour it carefully over the back of a spoon so it will layer correctly on top of the coffee. If you don't, the cream will just mix into the coffee, and then you've messed it up. The penalty is to drink it yourself and start over. Uh...yeah.

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Caffeine and Whisky! Woo hoo!

Hot coffee, Irish Cream, Irish whisky, sugar and heavy cream...come on y'all. It can't get much better than that. Unless of course you have a couple, and then you start calling it Caife Gaelach,which just sounds like it's awesome. It originated in Ireland, where there are a variety of claimants for the crown of inventor. But it's generally agreed that nearly frozen American tourists were given a nice friendly jot of Irish Whisky in a cup of coffee to warm them up. Can we give a big hurrah for Irish hospitality?



Unless...and here's the kicker with this lovely little adult beverage - you use cheap ingredients. This is one of those times when there are so few ingredients, that each one needs to be the best you can obtain. I personally like this with a heavy French Roast coffee, homemade Irish cream, brown sugar and a layer of nice heavy cream. One trick to this? Make sure you use sugar in the coffee - otherwise the cream won't float on top. And when adding the cream, pour it carefully over the back of a spoon so it will layer correctly on top of the coffee. If you don't, the cream will just mix into the coffee, and then you've messed it up. The penalty is to drink it yourself and start over. Uh...yeah.





Ingredients

Might as well brew a whole pot of coffee. No telling how many times you'll have to do this to get it right.



You'll need:



•1 (1 1/2 ounces) jigger Irish cream liqueur

•1 (1 1/2 ounces) jigger Irish whiskey

•1 cup (6-8 ounces) hot brewed coffee

•1 teaspoon heavy cream

•1 tablespoon heavy cream

•1 dash ground nutmeg

1.In a coffee mug, combine Irish cream and Irish whiskey.

2.Fill mug with coffee. Add sugar and stir well.

3.Carefully, using the back of a spoon as a break, pour cream on top of the coffee.

4.Top with a dash of freshly grated nutmeg.

Corned Beef and Cabbage

The American way to Celebrate St. Patrick's Day!


The Irish of a hundred years ago wouldn't recognize this dish - it's an American adaptation. That doesn't mean it's not delicious - and it consistently hits "Top Ten" lists of comfort foods. But when the Irish arrived on American shores, they were looking to recreate a more traditional, truly Irish dish - Irish Boiled Bacon and Cabbage. Because American bacon was far different from what was known on the Emerald Isle, they turned to a close equivalent. That was corned beef - and therefore Americans came to associate this dish with the Irish.



Now - if you want the best Corned Beef ever - brine it yourself. It really doesn't take much effort, and you'll be amply rewarded for the bit of extra effort with the payoff in flavor. You really will be delighted. If not, of course you can use commercial corned beef. Either way, this dish is hearty and comforting, and the flavors pop - you'll be proud to share this one!

Ingredients


You'll Need:



•3 pounds corned beef brisket, rinsed

•2 bay leaves

•2 teaspoons peppercorns

•4 whole allspice

•2 whole cloves

•8 small red potatoes, halved

•4 large carrots, cut 1" thick pieces

•2 pounds cabbage, cut into wedges

•2 quarts water (more or less, just to cover corned beef)

Directions


1. Preheat oven to 300F.

2.Place the corned beef in a large Dutch oven, and add the bay leaves, peppercorns, allspice berries and cloves. Cover with water.

3.Bring pot to a boil, and reduce to a simmer, skimming off any scum that rises to the surface. Cover the pot, and place it into the preheated oven.

4.Braise until the corned beef is very tender, about 4 hours. Alternately, you can transfer the corned beef brisket and liquid to a slow cooker and cook for about 8 hours.

5.Place the corned beef on a cutting board, and cover tightyly with foil to allow it to rest, and to keep it warm. Place Dutch oven with cooking liquid onto the stovetop. Add cabbage, potaotes and carrots and bring to a boil. Reduce heat to a simmer, and simmer for about 20 minutes or until vegetables are tender.

6.Transfer the vegetables to a serving platter. Thinly slice the corned beef across the grain. Ladle some of the cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard, parsley or horseradish sauce.



Nutritional Information

507.5 Calories, 33.7g Total Fat, 11.0g Saturated Fat, 58.1% Calories from Fat, 166.7g Cholesterol, 1,977.5mg Sodium, 294.9 Calories from Fat, 19.2g Carbohydrate, 5.47g Dietary Fiber, 33.8g Protein

Parsley Sauce


You'll need:



•4 tablespoons unsalted butter, Irish Butter if you can find it!

•4 tablespoons all-purpose flour

•1/4 cup of the cooking liquid from the corned beef

•1 1/4 cups milk, heated

•Salt and freshly ground pepper to taste

•1/2 cup minced fresh flat-leaf parsley

1.In a small saucepan over medium heat, melt the butter and whisk in the flour. Cook for about three minutes, whisking well to form a smooth paste.

2.Whisk in the cooking liquid from the bacon, stirring constantly. Whisk in the milk, stirring constantly.

3.Bring to a boil, reduce to a simmer, and cook for five minutes, or until thickened.

4.Taste, and adjust for salt and pepper. Remove from heat, and stir in parsley. Serve hot with boiled bacon or corned beef and cabbage.

Nutritional Information

89.7 Calories, 7.1g Total Fat, 4.4g Saturated Fat, 70.3% Calories from Fat, 20.9g Cholesterol, 62.0mg Sodium, 63.1 Calories from Fat, 18.3g Carbohydrate, 0.11g Dietary Fiber, 1.8g Protein


Mustard Sauce


You'll Need:



•3 tablespoons butter



•1 small onion, diced



•2 cloves garlic, minced



•1 tablespoon whole-grain mustard



•1 cup dry white wine, I use a Chardonney



•1 cup corned beef cooking liquid, plus more as needed



•1 1/2 cups half-and-half, plus more as needed



•Kosher salt and freshly ground pepper to taste

1.In a medium sauce pan over medium heat, melt butter, and saute the onion and garlic for five to seven minutes, or until onion is translucent.

2.Stir in mustard and wine, and bring to a boil. Whisk in bacon cooking liquid and half and half and bring back to a boil. Reduce to a simmer, and cook whisking constantly, for 7 to 10 minutes, or until sauce is reduced by half.

3.Taste, and adjust for salt and pepper. If you wish to adjust texture, add a touch more half and half. Serve with the Irish Boiled Bacon or Corned Beef and Cabbage.

Nutritional Information

126.1 Calories, 9.6g Total Fat, 5.9g Saturated Fat, 67.0% Calories from Fat, 28.4g Cholesterol, 65.8mg Sodium, 84.5 Calories from Fat, 3.8g Carbohydrate, 0.23g Dietary Fiber, 1.7g Protein

Horseradish Sauce


You'll Need



•1 cup mayonnaise

•1 cup sour cream

•1/3 cup horseradish, grated

•1/2 teaspoon lemon zest

•2 1/2 teaspoons kosher salt

•1 teaspoon pepper





Instructions

Mix all ingredients together in a small bowl. Taste, and adjust for salt and pepper. Refrigerate for at least an hour before serving.



Nutritional Information

176.8 Calories, 15.9g Total Fat, 5.2g Saturated Fat, 79.3% Calories from Fat, 20.3g Cholesterol, 1,003.0mg Sodium, 140.2 Calories from Fat, 8.4g Carbohydrate, 0.08g Dietary Fiber, 1.2g Protein

St. Patrick's Day Cake, Guinness Cake or the Car Bomb Cake

You may be familiar with the cocktail known as an Irish Car Bomb - Guinness with Irish Cream and Irish Whisky. This cake is based on the same flavors, but is much easier to deal with the next morning.



While both the cake and the frosting contains alcohol, you'll be surprised at the finished result. The Guinness in the cake batter provides for a moist and tender crumb in the finished product, and the cocoa really shines through. The Irish Cream frosting is the perfect compliment to the cocoa cake - with just the merest hints of caramel and whisky coming out. Matter of fact - you won't want to save this for the once a year St. Patrick's Day thing. Whip this out anytime you want something absolutely delicious and beautiful to look at - and you'll be Bombshell! Pun intended this time...

Ingredients

•1 cup Guinness

•1 cup (2 sticks) butter

•3/4 cup unsweetened cocoa

•2 eggs

•2/3 cup sour cream

•1 teaspoon vanilla

•2 cups all-purpose flour

•2 cups sugar

•1 1/2 teaspoons baking soda

•3/4 teaspoon salt
Directions


1.Preheat oven to 350F. Butter and flour 2 nine inch cake pans, and line with parchment paper.

2.In a medium saucepan over medium heat, bring the Guinness and butter to a simmer. Once all butter is melted, remove from heat and whisk in cocoa powder until smooth. Set aside and allow to cool.

3.In the bowl of an electric mixer, beat eggs and sour cream together until fully combined. Add the Guinness misture and beat until smooth. Stir in vanilla.

4.In a mixing bowl, whisk together the flour, sugar, baking soda and salt. Pour the Guinness mixture into the dry ingredients and fold together gently with a rubber spatula. Divide the mixture among the prepared pans.

5.Bake in preheated oven for about 30 minutes, or until a cake tester inserted into the center of the cakes comes out clean and the tops are slightly springy to the touch. Allow cakes to cool in their pans for ten minutes, then turn out onto wire cooling racks. Allow to cool completely before frosting.

6.Frost with Irish Cream Frosting, and garnish with Chocolate Ganache Glaze (recipes following).

Irish Cream Frosting

You'll Need



•3 cups powdered sugar

•1/2 cup butter, room temperature

•3 tablespoons Irish Cream liqueur (such as Baileys)

1.In the bowl of an electric mixer, cream butter until light and fluffy. Add powdered sugar, scraping down sides of bowl until fully incorporated.

2.One tablespoon at a time, beat in Irish Cream Liqueur until the frosting is the desired consistency, spreadable but not too thin.

Chocolate Ganache Glaze

You'll Need:



•8 ounces semisweet chocolate, coarsely chopped

•2/3 cup heavy cream

•2 tablespoons butter at room temperature

1.Place the chopped chocolate into a heatproof bowl.

2.In a small saucepan, bring cream to a full boil. Pour cream over the chopped chocolate, and stir in the butter.

3.Stir the mixture until the chocolate and butter are fully melted, and the chocolate is smooth and glossy.

4.Allow to cool until the mixture is just a bit over room temperature. Pour in drizzles over the frosted cake.

Jam Muffins

There isn't anything very much better than freshly made, warm muffins. Unless it's a freshly made, warm muffin with a center of sweet jam. That's what these are - lovely little treats with a hidden surprise inside.



Pick any type of jam you wish for these little beauties - at our house the Precious Darlings love strawberry jam, and it's usually what I have on hand. But you can choose anything you like. Raspberry, blackberry or apricot work wonderfully too - so feel free to choose whatever your own favorite it.



As with any muffins, the trick to these is to not over mix the batter - that will toughen up the muffins and ruin the texture. Stir the dry ingredients in just until they are moistened, but no more. They'll be lumpy - but that's a good thing. And when you pull these out of the oven, make sure you let them rest for a couple of minutes before you pull them from the pan, or the jam will run out all over instead of staying put inside. That's all there is to it!

Ingredients

You'll need:



•2 cups all-purpose flour

•1/2 cup white sugar

•1 tablespoon baking powder

•1/2 teaspoon salt

•3/4 cup buttermilk

•1/3 cup vegetable oil

•1 egg

•6 tablespoons any flavor fruit jam, divided

•1 teaspoon vanilla

•1/4 cup chopped walnuts (optional)

•½ cup sweetened flaked coconut (optional)

Directions


1.Preheat oven to 400F. Grease the bottoms only of a 12 cup muffin pan or line the pan with muffin cups.

2.In a medium bowl, whisk together flour, sugar, baking powder and salt.

3.In a small mixing bowl, combine buttermilk, oil, egg and four tablespoons of the jam. Blend well. Add dry ingredients all at once, and fold together just until moistened. Batter will be lumpy, but don't over mix or muffins will be tough.

4.Fill each muffin cup 2/3 full - the easiest way to do this is with an ice cream scoop or disher so each muffin is exactly the same size. Drop 1/2 teaspoon of the remaining jam on top of each muffin, pressing jam into batter. Sprinkle tops of the muffins with nuts or coconut if you wish.

5.Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes before removing from pan. Serve warm.

Store leftovers tightly covered. If you wish, you can microwave cold muffins for just a few seconds before serving.



 

Green Bean Casserole

My mother didn't make green bean casserole. There - that skeleton is finally out of the closet.

I never had this stuff until I was at least college age, and possibly older, so it wasn't part of the set of memories or beloved dishes that appeared on our holiday tables. I honestly can't remember exactly where I was when I first encountered it, but I do have to say I wasn't enamoured. The onions on top were ok, but tasted artifical (I think the canned ones might be), and while creamy mushroom sauce is usually terrific on anything, the beans had been frozen and the texure was just not lovely.



A few years ago I started experimenting with recipes that typically used canned or prepackaged ingredients, among them the cream of mushroom soup that really is rather indispensible in so many casseroles. I came up with a way to make a really quick and easy mushroom sauce that I started throwing in all kinds of dishes. It just tastes better. Don't get me wrong - I keep the canned soup in my own pantry. But if I have fresh mushrooms, and I usually do, than I much prefer making the quick sauce than popping the top on the canned stuff. And fresh vegetable are always better than frozen or canned ones. The result for this casserole is so much better tasting - so much creamier and satisfying, that the few extra steps are well worth it. Give this version a try - I'm pretty confident you'll decide this one is the new comfort food you want on your table!

Ingredients


You'll Need:



For the Onion Topping:



•1/2 cup very thinly sliced onion

•1/4 cup flour

•1/2 teaspoon kosher salt

•1/4 teaspoon freshly ground black pepper

•1/4 teaspoon garlic powder

•1 tablespoon vegetable oil

For the Casserole:

•1 pound green beans, ends trimmed and cut in half

•1 tablespoon vegetable oil

•1/2 cup onion, diced

•8 ounces cremini or button mushrooms, chopped

•2 teaspoons kosher salt

•½ teaspoon garlic powder

•1/2 teaspoon freshly ground black pepper

•1 cup chicken broth

•1 teaspoons fresh thyme leaves

•¼ cup half and half

•1 cup sour cream

•2-3 sprigs of fresh thyme, for garnish

Directions






1. Preheat oven to 350 degrees F.



2. To make the onions for the topping, combine the onion slices, flour, garlic powder and salt and pepper in a bowl. Toss to coat.



3. In a large skillet over medium heat, heat vegetable oil. Sauté onions until golden, about ten minutes. Remove onions from skillet and set aside.



4. While the onions are cooking, bring a large pot of water to a boil, and prepare an ice water bath. Season the water with salt, and add green beans. Cook beans until tender but still crispy, about five minutes. Drain beans and immediately place in ice water bath. Allow green beans to chill fully, then drain and set aside.



5. In a large skillet over medium high heat, add vegetable oil, and sauté onions, mushrooms, garlic, salt and pepper. Sauté onions for three minutes.



6. Add the chicken broth and thyme, and bring mixture up to a boil. Reduce heat and simmer until nearly all the liquid is gone, about ten minutes.



7. Turn off heat, and add half and half and sour cream. Whisk well to combine. Pour mushroom mixture over green beans.



8. Transfer green bean mixture to a 9x13 casserole dish. Bake in preheated oven for 15 minutes, or until heated through and beginning to bubble at the edges. Place onions on top of casserole, and cook an additional five minutes. Garnish with fresh thyme sprigs.

Beef Stew, Comfort Food Done Righ

I have to admit, most of the time when I make beef stew, it's from a leftover pot roast. It's just good - and a super easy way to produce a second meal from leftovers - especially when you plan on the leftovers. It's hard to get better than that.

Hard - but not impossible. If you want beef stew from scratch, without the intervening pot roast, then I can almost guarantee you'll be spoiled. This stew is just about perfect - rich and hearty, with juicy, succulent pieces of beef and tender vegetables, all cloaked in a phenomenally flavorful gravy. This stew shares some elements with some of the world's finest classic dishes - such as Irish Lamb Stew, Beef and Guinness and Boef Bourgignon - the long slow cooking with a touch of alcohol results in amazing flavors. Sure - the pot roast version is fast and easy - and tastes good. But this way is the ultimate comfort food way.



Serve this stew with just about any type of bread, but crusty Italian or sourdough is fabulous, as are either Cheddar or Buttermilk Biscuits. And with most stews, it gets even better the second day.



Ingredients


You'll need:



•3 pounds cubed beef stew meat, or better, 3 pounds chuck roast, cut into one inch pieces

•1/2 cup flour

•2 teaspoons garlic powder

•2 teaspoons onion powder

•2 teaspoons kosher salt

•2 teaspoons black pepper

•3 tablespoons vegetable oil

•1/2 cup red wine (white will work in a pinch but red is better)

•4 cups beef broth

•1 teaspoon dried rosemary

•1 teaspoon dried parsley

•1 tablespoon tomato paste

•1 tablespoon Worchestershire sauce

•4 large waxy potatoes, peeled and cubed

•4 large carrots, cut into 1 inch pieces

•4 stalks celery, cut into 1 inch pieces

•2 large onions, chopped

•2 tablespoons cornstarch

•2 tablespoons cold water

•Optionals - garnish with fresh chopped parsley, or toss in a cup of frozen peas just at the very end so they just heat through - the bright fresh flavors of both just pop.

Directions


1.Place flour, garlic powder, onion powder, salt and pepper in a large bowl or gallon size baggie and whisk well. Add cubed stew meat or chuck roast pieces and toss to coat.

2.in a large Dutch oven, heat oil. Working in batches so as not to crowd the meat, brown beef on all sides. As each batch is done, set it aside.

3.Once all beef is browned, deglazed the pot with the red wine, stirring to scrape up the brown bits off the bottom of the pot. Add the beef broth, rosemary, parsley, tomato paste, and worchestershire sauce.

4.Bring to a boil, reduce heat to a simmer, cover and allow pot to simmer for one hour.

5.Add potatoes, carrots, celery, and onions to the pot. Stir well. In a small bowl, make a paste of the cornstarch and water. Add to the pot. Cover and simmer for one hour.

Blueberry Streusel Muffins

I start out to make muffins with the best of intentions - meaning to use applesauce in place of oil, and whole wheat flour. But somewhere along the way I begin to channel Julia Child, and before I know it I've not only doubled the sugar, but added stuff like extra berries and more sugar in a topping, and slathered the whole thing in butter.




That's what happend here. I actually had the applesauce sitting on the counter, next to the whole wheat flour. I just couldn't resist the whole 'semi-cupcake' thing - especially when my litte muffin-head Bladen started jumping up and down saying "you make the BEST muffins Mom!". Nobody could resist the attempt to go over the top in the face of that little pixie kid egging you on. I will say though - an entire double batch of 24 presented to the Precious Darlings and two of their friends disappeared within one half hour session at the breakfast table. That's four muffins per kid. Picky kids at that.



That's a good muffin, mon amis.

Ingredients:

You'll Need:



(Makes 12 - recipe doubles easily)



For the Muffin Batter:



•2 eggs

•2/3 cup sugar

•2/3 cup light brown sugar

•½ cup vegetable oil

•1 teaspoons vanilla extract

•2 cups all-purpose flour

•Several grates fresh nutmeg

•1/2 teaspoons cinnamon

•1/2 teaspoon salt

•1/2 teaspoon baking soda

•1 cup sour cream

•1 1/2 cups blueberries

For the Struesel Topping:



•1/4 cup brown sugar

•1/2 cup all purpose flour

•3 tablespoons cold butter cut into pieces

•1 tsps cinnamon

Directions

1.Preheat oven to 400F. Either grease and flour a 12 cup muffin pan or line with paper muffin liners.

2.In a large mixing bowl, beat eggs, then add sugar and beat well. Add oil and vanilla, stirring to combine well.

3.In a seperate bowl, sift together flour, salt, baking soda, nutmeg and cinnamon.

4.Add half the dry ingredients to the butter mixture, then half the sour cream, mixing after each addition. Mix only as much as necessary - overmixing will mean tough muffins. Repeat with the remainder of the flour mixture and sour cream.

5.Gently fold in blueberries.

6.Make streusel topping my combining flour, butter, sugar and flour in a small bowl. With a pastry cutter or your fingertips, pinch butter until the mixture resembles coarse crumbs.

7.Using a disher or ice cream scoop, scoop batter into prepared muffin cups. Top each muffin with a generous tablespoon of the struesel topping.

8.Bake in preheated oven for 20 minutes. A wooden pick or skewer inserted into the center of the muffins should come clean.

9.Allow muffins to cool for a minute on a wire rack - but serve warm!