ALL THINGS IRISH

The next few posts will be all things Irish, starting with a wee bit o history about Irish Whiskey!
Of all whiskey, Irish alone is triple distilled. The raw spirit  goes into oak casks-sherry casks from Spain, rum and bourbon casks or cask of new American oak, all of which give a different shade of flavor ...there to lie and age until time and the wood have softened and matured it to a round mellowness. Age is as important to whiskey as to brandy. Most Irish whiskey is anywhere from five to twelve years old, some fifteen! Long aging is expensive but it makes a whiskey smooth, gives it a distinctive lightness and grace. True aficionados of Irish whiskey know the nuance of each and state their preferences for Jameson's, Power's, Paddy or Tullamore Dew, the Big Four of Irish whiskeys. The well tempered gentleness of Irish whiskey, it's been claimed leaves no hangover. the Elizabethan writer Richard Stanihurst further adds, "it is a sovereign liquor if it be orderlie taken"
here then are some "orederlie ways to take Irish whiskey as food and drink!

IRISH PUNCH
to restoke the inner fires after a day of skiing or skating, a football game or any other cold weather pastime.
2 slices of lemon
4 whole cloves
2 1/2 ounce Irish whiskey
hot water
sugar
Heat a good sized glass, add lemon, cloves and whiskey, fill with hot water, add sugar to taste, stir and drink!
IRISH COW
one glass hot milk slightly sweetened with sugar, spiked with Irish whiskey

THE LEPRECHAUN
one part Irish whiskey
one part tonic water over ice with a lemon

IRISH CRESTA
for days when you positively have to have a new kind of drink-
1/2 Irish whiskey,
1/4 Irish Mist liqueur,
1/4 fresh orange juice
and the white of an egg,
all shaken together

CHILLED IRISH COFFEE
is indecently rich and delicious invention of James Beard
4 cups freshly brewed coffee,
1 cup heavy cream
4 tsp sugar
1 tbs whipped gcream
ice cubes
1 1/2 - 2 ounces Irish whiskey
combine coffee, heavy cream and sugar then chill
put 1 tbs of whipped cream in the bottom of each 4 highball glasses
add 3 ice cubes
add whiskey
fill with coffee mixture
top off with another spoonful of whipped cream and dust with nutmeg or cinnamon

IRISH WHISKEY TRIFLE
a sinfully luscious dessert
sponge cake
raspberry preserves
2 ounces Irish whiskey
pureed or crushed fruit
custard
whipped cream
cut the top off of sponge cake, sandwich it back together with raspberry preserves, sprinkle with whiskey, cover with fruit, custard and whipped cream.

HAM ROSNAREE
sauted ham steaks, flamed with whiskey, served with brown sauce mixed with sauteed diced apples , 2 tbs  honey and 1/2 cup of cream.

DUBLIN LAWYER
remove the meat from a live lobster cut up
saute in butter
add seasonings to taste
flame with Irish whiskey
bathe in heavy cream
heated through but not allowed to boil
Lobsters and sauce go back into shell for serving.

FLAMING ORANGE PEEL

there are many drinks in which you can drop one of these into, impress your guests, it has a dramatic festive effect for this time of year!

CAFE BRULOT
please forgive the absence of measurements for this recipe
Into a thick bowl or chafing dish pour enough cognac to allow a liqueur glass for each cup of coffee, and of course for the bowl. Mull sugar with cinnamon stick, cloves, orange, and lemon rind in chafing dish. Pour coffee into mulled mixture. Peel an orange corkscrew fashion, holding over bowl,, pour cognac down peel, light, drop peel into the bowl, flames will flicker!

I'd say this was a bit more than a flicker...YIKES!

THE CHRISTIANS BROTHERS BRANDY

I found this great little bar guide with some fantastic holiday drinks....the Christian Brothers Brandy "straight" or "on the rocks" makes a magnificent beverage. But the beauty of brandy is that it mixes well in any company. For your greater enjoyment we've selected several classic recipes plus some exciting new ones, sure to enchance your reputation as a host. In the following recipes the glass traditionally used, is show. More and more people every day are finding it's great to entertain with the Christian Brothers Brandy!
BRANDY PUNCH
6 fifths of California Claret, or California Burgandy wine
1 1/2 fifth of Brandy
2 fifths Brut Champagne
2 quarts of carbonated water
1 can sliced pineapple
12 oranges sliced
juice of 12 lemons
2 tbs of granulated sugar
dissolve sugar in fruit juices. Add wine and brandy in a 2 gallon bowl and let stand in refrigerator until guests arrive. Just before serving, put a large piece of ice into a large punch bowl of three to four gallon size. Pour over it the fruit juice-wine mixture and add Champagne and carbonated water. Stir very lightly. Serve in punch glasses

YIELDS: 40-50

JACK FROST
a refreshing drink which everybody likes...
1 oz brandy
juice of 1/2 lemon and 1/4 lime
small amount of sugar
put all ingredients into blender with crushed ice or shaved ice. Mix until foamy. Strain into champange glasses. Allow for a few shavings of ice in the drink.

BRANDY N COFFEE
what a delightful way to end any day...
pour a tsp of brandy into piping hot black coffee. Add sugar to taste, stir well.

CHERRIES JUBILEE
exotic yet easy to make and unequaled as a festive holiday dessert...
1 qt firm black cherries
1 cup sugar
1 cup water
1/2 gallon vanilla ice cream
mix water and sugar to create syrup, in saucepan, stem and simmer cherries in syrup. Heat brandy slightly then add to mixture and set ablaze. Arrange ice cream in 6-8 deep dishes. Over each ice cream serving pour with a large serving spoon some of the flaming cherries. (timing is of extreme importance)

START CHILLIN THOSE TALL GLASSES

THE FROST IS ON THE GLASS
I have to admit I have been putting off publishing these next three recipes as this particular magazine cut out is in extremely small print and I knew I would have to use a magnifier to see it. But it will be well worth the wait!  An excellent choice of fruit combinations and one power house coffee drink! In any case all call for TALL CHILLED GLASSES!

RASPBERRY FRUIT PUNCH
3 envelopes raspberry flavor drink powder (kool aid)
3 envelopes of grape flavor drink mix
2 1/4 cup sugar
6 quarts water
3- 6 oz cans of frozen pineapple-orange juice (do not reconstitute)
1/2 tsp almond extract
1 1/2 tsp red food color
12- 7 oz lemon lime carbonated beverage
mix drink powders and sugar in large bowl. Add water gradually, stirring until dissolved. Add pineapple-orange juice concentarate, food color and extract. Stir well and chill. Before serving pour into the chilled lemon lime beverage and mix.
YIELDS: 8 quarts punch

LEMON-CRANBERRY NECTAR
1 cup chilled cranberry juice cocktail
3/4 cup apricot nectar
3/4 cup water
1 -6oz can frozen lemonade concentrate (do not reconstitute)
Mix cranberry, apricot and water.Stir in frozen lemonade concentrate until melted. Pour into tall glasses. Garnish with fresh toothpick impaled strawberries.
YIELDS:4 servings

DOUBLE COFFEE COOLER
1 cup chocolate flavor nonfat dry milk
2 tsps instant coffee
1 tsp cinnamon
1/4 tsp nutmeg
2 cups cold water
2 ripe bananas
1 cup cream
4 tsps vanilla
*frozen coffee ice cubes
Blend together ALL ingredients. Chill. Pour over frozen coffee ice cubes in tall chilled glasses. Garnish with chocolate shavings.
*frozen coffee ice cubes. blend thoroughly 1 1/2 cup chocolate flavored non fat dry milk,1 tbs instant coffee, 2 1/4 cups water, pour into ice cube trays. Freeze.
YIELDS: 4 servings

VIENNESE COFFEE

1/4 cup freeze dried instant coffee
6 cups water
whipped cream
shredded orange rind.
in large sauce pan dissolve coffee in boiling water, pour into demitasse cups, add sugar to taste,top with whipped cream and sprinkle with orange rind.
* a recent visit to my favorite cafe and bakery, MACRINA they topped their whipped cream with a candied orange rind! Which would do nicely here!


TAHITIAN COFFEE
here is an interesting coffee drink that is perfect for a lazy weekend morning.
2 cups milk
1 cupflaked coconut
2 tbs sugar
2 cups very strong hot coffee
Heat milk in saucepan until a film forms on top , add coconut and sugar, remove from heat,cover and allow to stand in refrigerator overnight. In morning strain milk mixture and reheat slowly. Combine with the hot coffee and serve with a topping of toasted coconut.
YIELD: 6

CAFE AU LAIT
to make this traditional breakfast milk drink, use a pot of hot coffee and equal amount of hot, rich milk. Pour simultaneously into large cups.

BETTER COFFEE EVERYTIME!

Brewing Methods Recommended by the National Coffee association
adapted from S&W Coffee pamphlet:
tips:
1. Measure coffee and water accurately
2. For best results start with freshly drawn water.*
3. Serve coffee as soon as possible after brewing
4. For best reslults always brew coffee at full capacity of the coffee maker
5. Consistent timing is important
6. Never boil coffee
7. Never allow cloth filters to become dry. Keep immersed in cold water. Never use soap in washing cloth filters
8. Keep coffee maker immaculately clean.
10. Always scold coffee maker before using.


THE FOUR COFFEE BREWING METHODS:
VACUUM/STEEPING/DRIP/PERCOLATOR
  DUTCH COFFEE
cinnamon sticks
hot coffee
whipped cream
butter
For each serving put a cinnamon stick in a cup. Fill with hot coffee. Stir in 1 tbs whipped cream and float a pat of butter on top.
 MEXICAN COFFEE
hot coffee
ground cinnamon
whipped cream
nutmeg
for each serving fill cup with hot coffee. Stir in 1 tsp ground cinnamon. top with a dollop of whipped cream and sprinkle lightly with cinnamon and nutmeg.

ARTIC COOLER
make double strength coffee and chill.To 4 cups of coffee add 1 cup sifted confectioners sugar and 2 1/2 tsp vanilla. Stir. In a separate bow, add 1.3 tsp  cinnamon and a dash of nutmeg to 1/2 cup whipping cream. Just before serving whip until stiff. Pour coffee into tall chilled glasses filled with coffee ice cubes. Top with the whipped cream.
YIELDS: 6 servings

COFFEE COOLERS

Tall, cool, always a favorite, that's iced coffee. And here's how!

DO AHEAD KIND: Make hot coffee regular strength using 2 level measuring tbs of coffee to each 3/4 measuring cupful of freshly drawn water*. Pour into pitcher or other warm container. Cool not more that 3 hours, serve with ice cubes in tall glasses. Or to avoid dilution of coffee flavor, use coffee ice cubes made by freezing extra coffee in freezing tray.
HOT FROM THE POT:Make hot coffee, double strenght using half as much water to your ususal quantity of coffee (that is 4TBS, coffee to each 3/4 cup water) Pour hot into ice-filled tall glasses.
IN NO TIME: For pitcher or glass of truely delicious iced coffee, use instant coffee or instant decaffeinated coffee as label directs.
THE SERVING:Pass cream and sugar or small pitcher of white corn syrup around.
VARIATIONS YOU WILL ADOPT AS FAVORITES
SNOW-CAPPED; In each glass blend 1 cup cool regular-strength coffee with 2 TBS chocolate syrup. Add ice and cream. Top with whipped cream.
TOPKNOT: To 1/2 cup cup heavy cream add 1 tsp sugar and 1/2 tsp cinnamon or few drops mint extract. Beat till stiff. Use to top iced coffee.
FLOATS: Into each tall glass, put 1 or 2 scoops coffee or chocolate ice cream. Fll with cool regular strength coffee. Stir;sweeten
SPICED: To 3 cups hot double strength coffee, add 2 cinnamon sticks, 4 cloves, 4 allspice berries. Let stand 1 hour;strain, serve over ice.
*I'm just not sure even in the 50's where one would get fresh drawn water, unless of course you lived on the land and pumped your own water!

A Hot European Drink

I thought this one sounded appropriate for tonights snowy weather...enjoy!

CHERRY MOCHA COFFEE


place 1/4 cup General Foods International Coffee Suisse Mocha in a saucepan.  Add 3 cups boiling water, stir. Add 2 tbs cherry liqueur or 3 tbs of grenadine. stir over heat until thoroughly heated. serve Hot. top it off with a dollop of whipped cream and some grated chocolate!
Yields: 3-4 servings

One lump or ...20?

Here are a couple of drinks made with sugar cubes!

Champagne Cocktail

place one cube of sugar in chilled Champagne glass and add dash of bitters.  Fill with chilled Champagne and serve without stirring. Garnish with a slice of orange.

Cafe' Diablo

the peel of one orange (spiral)

the peel of one lemon (spiral)

20 small sugar cubes

10 whole cloves

2 cinnamon sticks

1 cup brandy

4 cups double strength coffee

In brulot bowl or chafing dish,over direct heat, combine peels with sugar cubes,cloves and cinnamon sticks. Heat gently.

Add 1 cup brandy and ignite carefully/while brandy is burning, pour in the coffee. serve in demitasse cups. Serves 6

Party Idea!

From what appears to be a recurring article in a food magazine, unknown magazine, unknown date:

There's something particularly hospitable about a spontaneous( or seemingly spontaneous) invitation.

Suppose next Sunday morning as you leave church you meet someone you like but seldom  have a chance to visit with. Instead of the inevitable...We should get together sometime....wouldn't it be more fun to say...It's an hour or so before dinner , why don't you come home with us for a cool drink? The invitation is not as spur of the moment as it sounds, because earlier you prepared ORANGE JUICE BOWL and frosted glasses with lemon juice and sugar, and puteverything in the refrigerator to chill.  The drink makes a perfect appetizer for a big Sunday dinner and at the same time contributes valuable vitamin C.

If your guest marvel at the lightnIng speed with which refreshments are produced, you can confess graciously... "We were hoping that you would accept our invitation!"

ORANGE JUICE BOWL

Fill punch bowl or pitcher with orange juice. 1 sliced lemon and sugar to taste.

Chill thoroughly in freezer and serve with sprig of mint or fruits.

   

      or

COFFEE PUNCH

Combine 1 1/2 cups light cream, 

two cups hot strong coffee, 

and two cups heavy cream. 

Spoon 1 1/2 pints of vanilla ice cream on top,
stir to blend.  

Yields 2 quarts

ADD THIS TO THE LIST TOO, FROM http://citromhab.blogspot.com/2011/03/narancsos-poharkrem.html

IRISH COFFEE

Although the thought of whiskey in coffee sounds really awful to me I thought I would post the ingredients of this well known drink along with a few other coffee drink recipes in celebration of All things Irish!

Irish Coffee
hot coffee
sugar
Irish whiskey
whipped cream
For each serving fill 1 coffee cup or mug with coffee ( leaving room for the following), add 2 teaspoons sugar and 2 tablespoons whiskey. Stir. Top with a large swirl of whipped cream

Italian Coffee
hot chocolate
hot coffee
whipped cream
grated semi-sweeet chocolate
For each serving pour equal amounts of hot chocolate and coffee in a cup. Top with a large dollop of whipped cream and sprinkle with grated chococlate.

Caffe Borgia
pour equal parts  hot chocolate (made with milk  and double strength coffee into heated cups. Top with heaping spoonful of lightly sweetened whipped cream. Sprinkle with grated orange peel and shaved bittersweet chocolate.

Sesame Honey Dematasse
Boil one cup of water, two tablespoons of sesame seeds and two tablespoons of honey. Cover and simmer for 5 minutes. Remove from heat and add 1&1/2 teaspoons of powdered instant coffee. Strain into demitasse cups......SaaaWeet!

recipe number 34

Mexican Mocha
3/4 cup instant cocoa mix
1/3 cup decaffeinated freeze-dried instant coffee
3 cups water
2 cups milk
1 cup light cream or table cream
1 tsp orange extract
blend cocoa mix, coffee, water and milk in a large saucepan. Heat, stirring often, to boiling; remove from heat. Stir in 1/2 cup of the cream pour into heated mugs . Stir orange extract into remaining 1/2 cream, float a thin layer of the cream on top of each serving.
Yield: 10 -1/2 cups servings

recipe number 1

Coffee Arawak
4 qts strong hot coffee
8 medium unpeeled oranges thinly sliced
sugar to taste
1 pint heavy cream
1/2 cup sugar
4 tbs grated orange peel
shaved unsweetened chocolate
pour hot coffee over sliced oranges.  Let stand 1/2 hour.  Strain.  Reheat coffee (do not boil).
Sweeten to taste if desired.  Pour into mugs.  Whip cream adding sugar a little at a time while whipping. Float on coffee.  Garnish with orange peel and chocolate shavings.  Yield:16 portions