Creamy Irish Coffee

4 cups Strong fresh coffee
1/4 cup Sugar
1/2 cup Irish whiskey
1 cup Whipping cream
2 tablespoons Sugar
2 tablespoons Irish whiskey

1. Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste.

2. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil.(Scotch, Bourbon or other whiskeys could be used.)

3. Meanwhile whip 1 cup whipping cream until light.

4. Beat in 2 tb each of sugar and Irish whiskey.

5. Pour coffee into mugs or goblets and pipe or spoon flavoured cream on top.

Flaming Irish Coffee

3/4 cup Irish mist liqueur - divided
6 cups hot coffee - divided
2 tablespoons sugar - divided
1/2 cup - whipping cream - whipped
Ground nutmeg

Rinse glass with hot water; dry. Pour 2 tablespoons Irish Mist into glass. Rotate over flame of Irish coffee burner or alcohol burner until liqueur ignites.Fill with coffee; stir in 1 teaspoon sugar. Top with whipped cream; dust with nutmeg. Repeat for each serving. Yield: 6 servings.NOTE: When you make Flaming Irish Coffee or other beverages in which liqueur is heated in the container, select containers that are strong enough to withstand the heat. You'll find several styles made specifically for Irish coffee; many include burners as well.

Irish Shillelagh

1/2 lemon juice
1 teaspoon powdered sugar
1 1/2 ounces Irish whiskey
1/2 ounce Old Mr. Boston sloe gin
1/2 ounce Old Mr. Boston imported rum
2 slices peach
raspberries - garnish
strawberries - garnish
cherry - garnish

Shake well with cracked ice and strain into 5 ounce punch glass. Decorate with fresh raspberries, strawberries and a cherry.

Aran Spiosrai (Irish Spice Bread)

10 ounces Flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 teaspoon Mixed spice *
1/2 teaspoon Ginger - ground
4 ounces Sugar, brown - light
2 ounces Citron, candied - chopped
6 ounces Raisins - plain or golden
4 ounces Butter
6 ounces Golden syrup
1 large Egg - beaten
4 tablespoons Milk

Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins:
mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done. This bread will keep moist for several days, and actually improves somewhat during this period.

Irish Soda Bread

4 Cups All-purpose flour
1/4 Cup Granulated sugar
1 Teaspoon Salt - or less
2 Tablespoons Caraway seeds
1/4 Cup Butter
1 Teaspoon Baking powder
1/4 Cup Raisins
1 1/3 Cups Buttermilk OR Sour milk
1 Egg - unbeaten
1 Teaspoon Baking soda
1 Egg yolk

Make in 2 qt. round casserole (or 1 1/2 qt.) Preheat oven to 375. Grease casserole. Sift flour, sugar, salt, and baking powder into mixing bowl; stir in caraway seed. With fingers, cut in butter until coarse like corn meal. Stir in raisins. Combine buttermilk, egg, baking soda and stir into flour mixture, until just moistened. Turn dough onto slightly floured surface; knead lightly until smooth, shape into ball. Place in casserole. With sharp knife make a 4 inch cross 1/4 inch deep in center. Brush with egg yolk beaten with fork. Bake 1 hour 10 minutes or until done.

Bubble and Squeak

5 medium Potatoes; boil, peel - dice
1/2 pound Bacon - 1" pcs
1 Head cabbage -- cut 1/4" slice
1/2 cup Water
Salt to taste
Extra water

In large iron skillet brown bacon. remove bacon. Pour off all grease except 2-3 tb. Add cabbage and 1/2 c water. Cover and cook over low heat about 20 minutes. Add potatoes cabbage along with the bacon. Salt to taste. Cook another 10 minutes. Extra water may be added while cabbage is cooking, but during last few minutes let mixture brown.

Dublin Coddle

1 pound bacon slices
2 pounds pork sausage links - bacon fat or vegetab
2 large onions - sliced
2 cloves garlic
4 large potatoes - thickly sliced
2 carrots - thickly sliced
1 large bunch of fresh herbs - tied with string
black pepper
hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish

Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage
in some bacon grease or vegetable oil. Remove and add to pot. Soften
sliced onions and whole garlic cloves in fat, then add to pot with
potatoes and carrots. Bury the bunch of herbs in the middle of the
mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley.

Steak & Guinness Pie

2 1/4 pounds Round steak
1 tablespoon Flour
1 teaspoon Brown sugar
1 tablespoon Raisins - (opt)
5 Onions
10 fluid ounces Guinness
8 slices Bacon
3 ounces Lard
Parsley - chopped
1 Recipe of short pastry

Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust, bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes. Variation: for the brown sugar, substitute 3 T honey.

Trout with Cream & Honey Sauce (Irish)

250 grams Trout
1 teaspoon Honey
50 grams Butter
50 grams Whole almonds - skinned
4 tablespoons Fresh heavy cream
1 tablespoon Lemon juice
100 grams Flour (seasoned to taste)
300 milliliters Milk (to soak trout in)

Chop the almonds finely. Prepare the fish, wash and dry and then soak in milk for 5-10 minutes. Toss in seasoned four. Melt half the butter in the frying pan, and fry the fish for 5-7 minutes on each side. Make the sauce by melting the rest of the butter, adding the chopped almonds. Saute for a few minutes. Then add the honey and lemon juice; bring carefully to simmering point, and add the cream last, making sure the temperature is fairly low so it won't curdle. Pour over the fried fish, and serve garnished with lemon.

Kale with Cream

1 3/4 pounds Kale
2 tablespoons Butter
2 tablespoons Double cream
Pn nutmeg, salt - pepper
2 tablespoons Stock

Wash the kale and strip the leaves from the stalks, then plunge into briskly boiling salted water and cook until tender, 20-30 minutes. Drain well and chop finely. In a saucepan combine the butter, cream and pinches of nutmeg, salt and pepper; then add the kale and the stock. Mix well and cook until well heated and the sauce is slightly reduced.

Slieve Na Mbam Carrots (Traditional Irish Dish)

12 Young carrots
3 tablespoons Butter
1/2 cup Milk
Salt & pepper to taste
1/2 cup Heavy cream
2 Egg yolks
1 teaspoon Chopped fresh parsley

Trim and wash the carrots and halve lengthwise. Melt butter over med.
heat. Add milk, season with salt and pepper. Add carrots and cook gently until just tender. Remove from heat and stir in cream and beaten egg yolks. Reheat but do not boil, stirring constantly until the eggs thicken. Correct seasoning and add parsley.

NOTE: The reddish crest of Sleieve na mBan (The Mountain of Women in Ireland) rising above the milk-white mist that forms there gives its name to this dish of cream-wreathed carrots.

Burnt Oranges (Irish)

150 milliliters Sweet white wine
1 tablespoon Butter
8 tablespoons Sugar
300 milliliters Fresh-squeezed orange juice
2 tablespoons Irish Whiskey (warmed)

Carefully peel the oranges thinly. Then with a sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact. Cut the thin peel into fine strips and cover with the wine. Put the oranges into an ovenproof dish. Put a little butter on top of each one, pressing it down gently, then sprinkle each one with a teaspoon of sugar. Put into a 400F oven for 10 minutes or until the sugar caramelizes.

Meanwhile, mix the orange juice with the sugar in a saucepan and bring to the boil. Lower the heat and let it get syrupy, without stirring. Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly. Take the oranges from the oven and if not fully browned, put under a moderate broiler for a few minutes. Pour the warmed whisky over them and set it alight, over heat.
As the flames die down, add the orange syrup and let it simmer for about 2 minutes. Serve at once; or it can be served cold.

Frozen Black Irish

1 Part Coffee Liqueur
1 Part Irish Cream
1 Part Vodka
1 To 2 Scoops Chocolate Ice Cream

Mix ingredients in a blender and then add ice. Blend until smooth. Yields a mocha milk shake that sneaks up on you. Very rich.