La Belle Cuisine - More Lagniappe Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Irish Treats

Irish Beer
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Audrey, Charlene
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Irish Music Pub Crawl, The Auld Dubliner, Temple Bar, Ireland
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Leue, Holger
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La Belle Cuisine

Guinness Stout Ice Cream
Gourmet August 1993

1 cup water
2 tablespoons cornstarch
1/2 cup sweetened condensed milk
1 1/2 cups evaporated milk
1/4 teaspoon salt
1/2 cup sugar
1/2 cup Guinness stout

In a heavy saucepan whisk together the water and cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, salt and sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice cream maker according to the manufacturer's directions. Makes about 1 quart.

Bailey's Irish Cream Ice Cream
Bon Appetit Archives

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2 cups heavy cream
2 cups half and half
1 cup sugar
1/2 cup Bailey's Irish Cream Liqueur

Combine all ingredients in large bowl, stirring until sugar dissolves. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze in covered container until ready
to serve.

Irish Coffee Cake

1 package Double Fudge Cake Mix
4 eggs
1 small package instant chocolate pudding
1/2 cup light vegetable oil
1/2 cup strong brewed coffee
1/4 cup Irish whiskey
1/4 cup Bailey's Irish Cream

Mix ingredients together and beat 4 minutes at high speed. Pour into a well-greased Bundt pan. Bake approximately 45 minutes at 350 degrees F. or until cake tests done. Allow to cool in pan 10 minutes, then
remove from pan.
(If desired, make a glaze of 2 tablespoons each brewed coffee, Irish whiskey and Bailey's Irish Cream and 1 cup powdered sugar. When removing cake from oven, pierce top surface with a fork and spoon
glaze over the cake.)

Porter Cake
A Little Irish Cookbook
by John Murphy, 1986, Chronicle Books

"Porter is a type of dark Irish beer, not now as widely available as it
once was. It is not as strong as stout, but Guinness, Murphy's or other
Irish stout can be substituted in this recipe if mixed fifty-fifty with
water. This cake is quickly and easily made and, though it tastes good
fresh from the oven, it is best kept for about a week in an airtight tin."

1 cup butter
1 cup brown sugar
1 cup porter
6 cups mixed dried fruit (equal
quantities currants, raisins, sultanas
with about half as much mixed peel)
4 cups plain flour
1/2 teaspoon baking soda
Pinch each of ground cinnamon, nutmeg,
cloves and ginger
Grated rind [zest] from 1 small
lemon (optional)
3 medium eggs

Preheat oven to 325 degrees F. Melt the butter and sugar in the porter in a saucepan. Add the fruit and simmer 10 minutes. Allow to go cold and add the sieved flour, baking soda, spices and lemon rind. Beat the eggs and mix them in with a wooden spoon. Pour into a greased and lined 9-inch cake pan [this would have to be a pan with high sides, so I use either a large Bundt pan or tube pan] and bake on the middle shelf of the oven for about 1 3/4 hours. To test the cake, push a skewer into the center; if ready, the skewer will come out clean. Allow the cake to cool in the pan.

Irish Coffee
A Little Irish Cookbook
by John Murphy, 1986, Chronicle Books

3/4 cup hot, strong, black coffee
1 to 2 teaspoons sugar
1 large measure Irish whiskey
1 to 2 tablespoons heavy cream

Fill a stemmed whiskey glass with hot water, then throw out, refilling
it with boiling water. Throw this out, fill the glass somewhat more than
half full with coffee, and add sugar to taste. Stir to dissolve, then add
the whiskey. Pour the cream over the back of a spoon to float on top.
Drink the hot liquid through the cool cream.

Hot Whiskey
A Little Irish Cookbook
by John Murphy, 1986, Chronicle Books

"…also known as "hot Irish" or just "punch",
is a favorite winter drink in Irish pubs."

Boiling water
1 to 2 teaspoons sugar
1 large measure Irish whiskey
Slice of lemon
2 or 3 cloves

Heat a stemmed whiskey glass as above. Pour in fresh boiling water
to more than half full, dissolve sugar to taste, add the whiskey, a slice
of lemon and the cloves. Serve at once.

Featured Archive Recipes:
Sláinte! (St. Patrick's Day Libations)
Bailey's Pudding Parfaits with
Oatmeal-Walnut Crunch
Baked Fruit with Irish Whiskey
Banana Bliss (with Irish Cream liqueur)
Irish Coffee Chocolate Mousse
Irish Tarte Tatin
 

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Irish Coffee
Art Print
Gorham, Gregory
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A Pint of Dark...
Jim Richardson
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Jameson Irish Whiskey
Art Print
Campbell, Raymond
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O'Connor's Pub
Giclee Print
Etienne, Suzanne
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