ntil fully incorporated. Remove bowl from double boiler and stir in
br>Gently lift the skin from each chicken breast and insert
Fill glass with very hot water to pre-heat, then empty.
Pour hot coffee into hot glass until it is about three-quarters full.
Drop in two cocktail sugar cubes.
Stir until the sugar is thoroughly dissolved.
Add full jigger of Irish Whiskey for proper taste and body.
Top with a collar of whipped cream by pouring gently over a spoon.
Enjoy it while piping hot.
n petrol stations in Ireland ) or with Irish brown bread . Add ketchup
o the touch.
Remove from oven and after a few
Trim excess fat from chops.
In a 10-inch skillet, brown chops in hot butter on both sides.
Sprinkle chops lightly with some salt and pepper.
Reduce heat.
Cover and simmer for 15 minutes, adding a little more butter, if necessary.
Remove chops to a heated serving platter; keep warm.
Spoon excess fat from pan juices.
Stir in whipping cream and whiskey.
Heat gently until hot, stirring up the brown bits in skillet.
Do not boil. Immediately pour the cream sauce over chops.
Garnish with parsley or watercress.
Mix Irish cream liqueur with bourbon liqueur in a small glass.
but not crisp.
In Ireland, potatoes are always boiled in
With mixer, beat butter and sugar until creamy. Add eggs, one at a time. Add Irish whiskey. Stir in lemon zest and diced apples. Sift together dry ingredients.
Fold into butter mixture. Blend well.
Pour into buttered 8 x 8 x 2-inch baking dish. Bake at 350\u00b0 for 35 minutes or until tested done in middle.
Cut into 9 squares.
Serve warm or cooled with pistachio or vanilla ice cream.
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.
egins to thicken.
Remove from the heat, and gradually drizzle
Mix all of the above Irish Pasty ingredients and add:
2 Tbls. chopped parsley.
1 medium size onion [Diced and sauteed].
Form the pasty into approx 3-inch diameter patties.
Dip into your favourite fish batter and cover all over.
Deep fry in 375F oil and remove when a golden.
brown.
Serve with chips (French Fries) cooked in same.
oil. Woo hooooooo! :)).
s smooth.
Remove bowl from over water.
Finely grind
up measure, and add enough Irish whiskey to total 1 1
ampantscotland.com, most pie crust recipes are made with half lard
pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs
o your taste.
Remove from heat. Grease an oven proof
arefully remove the dutch oven from the preheated oven and remove
about an hour.
Caramel Irish Cream Sauce: Pour sugar into
Place whiskey and sugar in a warm coffee mug. Stir the mixture until the sugar is dissolved. Pour hot coffee into the mug, the layer a dollop of soft whipped cream on top.
You can adjust the amount of sugar to your liking. To make soft whipped cream yourself, take heavy cream and whip it just until it thickens. You do not want to whip the cream to the point where it forms peaks. Slainte!