lavors to come together.
Colcannon:
Boil and mash the
le as needed to keep colcannon moist. (yes, you can drink
akes this rich chocolate cake \"Irish\" is not only to the
Boil the potatoes until tender (20-30 minutes).
Remove potatoes from water and save 1 cup of the liquid.
Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.
While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.
Add savoy cabbage and 1/2 cup water.
Cover and cook until the cabbage is tender.
Heat oven to 350F degrees.
In another skillet add 2 cups water and cook the kale until ...
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
oiled potatoes; mash well. Season colcannon with salt and pepper.
up measure, and add enough Irish whiskey to total 1 1
ell-blended.
Add the Irish cream and half-and-half
pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs
Add the whiskey and Irish cream to a mug; stir.
Fill mug with hot coffee; stir.
Top with whipped cream.
Fill a shot glass with half Irish whiskey and half Irish cream. Pour Irish stout beer into a pint glass. Drop in the shot glass and drink entire contents at once.
elt 2-tablespoons butter. Add Irish Bangers and cook 5 minutes
confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl
about an hour.
Caramel Irish Cream Sauce: Pour sugar into
oil, 2 tablespoons Bailey's Irish Cream and eggs.
Stir
ish.
Place cream, milk, Irish cream, honey, cinnamon stick, vanilla
ixture, then stir in the Irish cream whisky. Pour milk mixture
o set.
For the Irish coffee, pour coffee into 2
Whip cream and powdered sugar to soft peaks. Fold into mascarpone. Set aside.
Line bases of 4-6 serving dishes with 1/2 the sponge cake. Drizzle with 1/2 the Irish cream. Spread 1/2 the mascarpone mixture over top and sprinkle with grated chocolate. Arrange 3/4 of berries over top then add remaining sponge cake, liqueur and mascarpone. Cover and chill for 3 hours, or overnight.
Sprinkle with remaining berries and chocolate curls. Serve.
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.