ry to track down smoked wild Irish salmon, delicious though it may
Fill an old-fashioned glass 3/4 full of ice.
Pour the whiskey, lemon juice, and grenadine over the ice.
Top off with sparkling soda water.
Stir & serve garnished with a lemon slice or maraschino cherry.
For the irish moss mixture:
Combine the
Put sugar and water into a pan and stir over medium heat until dissolved.
Bring to a boil and add lemon juice.
Boil without stirring, for 10 minutes, skimming when necessary.
Add colouring to syrup to achieve a deep pink - it will be lighter when diluted later.
Add rose water and boil 3 minutes longer. Remove from heat, cool, bottle and seal.
To serve, put 2-3 tbs syrup or to taste, in a glass (I use more but maybe my glasses are big) then fill with iced water.
efore serving.
To prepare Irish Cream Sauce:
In a
Prepare rice as directed on box. Saute onion in butter or oil Fry bacon until crisp and crumble Put all ingredients in the crockpot on low setting and heat through. Stir occasionally. This recipe makes about 3 quarts of soup.
Pour ingredients into a stainless steel shaker over ice.
Shake until completely cold then strain into a chilled stemmed glass or rocks glass filled with ice.
f you want a stronger drink add the tequila.
Blend
1. Rinse the rose hips thoroughly. Cut off the
Place wild rose petals in a pot with cold water.
Bring to boil and boil for
18
minutes.
Strain the mixture and add 1/4 cup of strained strawberry\tjuice and enough water to make 2 quarts in all.
Then add
sugar
and stir and bring to boil. Pour in\tfruit
pectin,\tstirring while pouring.
Boil for 1/2 minute. Pack in sterilized jars and put in fruit closet after cooling.
br>To serve, remove the wild boar from the pan and
he drink a stir before pouring.
To serve, sprinkle some rose
Fill a tall glass with chipped ice.
Add the chocolate milk and the cold coffee and mix gently.
Top the mocha mix with your favorite whipped cream.
Sprinkle the top with your shaved chocolate and you are ready to serve.
This recipe makes one serving.
For a little bit of a kick, add one ounce of either Kahlua or Bailey's Irish Cream.
Enjoy!
atches (you can double this recipe and add different flavors, but
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.
Place a few tablespoons of milk in a small bowl and add the saffron threads. Gently stir with a wooden spoon and set aside. The saffron will infuse the milk and turn it into a golden color.
Pour the remaining milk in a pitcher and stir in sugar until dissolved. Add two drops of rosewater (too much rosewater makes the drink bitter). Lastly, add the saffron-infused milk into the pitcher and stir.
Refrigerate until ready to serve. Garnish with chopped pistachios before serving.
Cream sugar and butter together.
Add the eggs; beat well.
Add grated lemon peel.
Sift together the flour, baking powder& salt.
Add the dry ingredients to the creamed mixture alternately with milk.
Cut the rose petals into bits.
Add petals and lemon juice, stirring just enough to blend nicely.
Fill each of the paper baking cups half full of cake batter.
Bake at 375\u00b0F for 12-15 minutes.
Cool then frost and/or decorate (tiny roses, real or frosted, would be beautiful).
Prepare the tea.
Note about tea: Use what you like and experiment. I use regular tea, but my grandmother always used Irish tea.
Add the whiskey to the mug, then the honey, then the lemon.
Stir thoroughly, add the cinnamon stick (let sit a few minutes - about 2 minutes - stir again), then drink.
Hot drinks are great for a dry cough.
In large saucepan, combine sugar, cranberry-raspberry drink, cinnamon and cloves.
Bring to a boil, stirring to dissolve sugar. Boil 1 minute, stirring constantly.
Remove from heat; stir in wine and pectin.
Skim off foam with metal spoon.
Spoon into clean 8 ounce jars or moisture, vapor-proof freezer containers. Cover with tight fitting lids.
Lasts 3 weeks in refrigerator or 3 months in freezer.
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.