Category irish

lemon-irish whiskey cake

Lemon-Irish Whiskey Cake

Source: Irish Heritage Cookbook – Margaret M. Johnson

Makes 10 servings.

This recipe should be started the day before baking.

Zest of 1 lemon, cut into julienne
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
3/4 cup superfine sugar (regular sugar can be processed in a
    blender or food processor)
3 eggs, beaten
2 cups all-purpose flour
1 pinch salt
3/4 cup gro...

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sticky toffee pudding

Sticky Toffee Pudding

Source: Beginish Restaurant, Dingle, Ireland

12 servings

8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup unsalted butter, at room temperature
1 cup packed golden brown sugar
4 large eggs
1 3/4 cups self-rising flour, divided
2 tablespoons instant coffee granules
1 teaspoon baking soda
Confectioners’ sugar
Whipped cream or vanilla ice cream
Car...

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popover pudding with irish bacon

Popover Pudding with Irish Bacon

Source: Gourmet – December 1998

This recipe is a variation on the classic English dish toad in the hole, which combines Yorkshire pudding batter with English sausage. If desired, you may substitute Canadian bacon for the Irish bacon called for...

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dutch oven corned beef brisket

Dutch Oven Corned Beef Brisket

4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer

1. Preheat oven to 300 degrees F (150 degrees C).

Rinse the beef completely and pat dry. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom...

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killarney cake

Killarney Cake

1 (18.25 ounce) box chocolate fudge cake mix
1/4 cup cr?me de menthe or 1 teaspoon peppermint extract
1/2 cup chopped green maraschino cherries
1 1/2 cups heavy cream
3 tablespoons cr?me de menthe or 1/2 teaspoon peppermint
    extract and 2 tablespoons confectioners’ sugar
1/4 cup whole green maraschino cherries
Chocolate curls

Prepare cake mix following package directions, substitu...

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