Ideas for Irish dessert after Corned Beef dinner?
so I am going to do a CB&C diner next week for 8
I wondered what I could make for our sweet tooth after dinner?
I am stumped...
anyone have a great recipe or idea??
I like the previous poster's idea, and was also going to recommend something with creme de menthe...maybe grasshopper pie?
An Irish oatmeal cookie! ... no idea if Irish oats are Irish or not, but it was the first thing I thought of.
Somewhere around my house I've got a recipe for an Irish whiskey sheet cake. It has whiskey in the batter that bakes off and is topped with an icing that is basically whiskey, butter and sugar. Any more than one piece and you have to turn in your car keys. Let me know if you want the recipe and I'll go digging.
1 C raisins ** 2 t baking powder
1/2 C Crisco ** 1 t baking soda
1/2 C sugar ** 3/4 t cloves
1 egg ** 3/4 t nutmeg
1 1/2 C flour ** 1/2 t allspice
1/2 C irish whiskey ** 1/2 C water
Soak raisins in 1/2 C water-save the liquid. Combine shortening, sugar & egg. Add dry ingredients. Add raisins, water & whiskey. Bake in a greased 8" pan at 350F for 30-35 minutes.
Frosting--1/2 stick butter (melted), 3 1/2C powdered sugar, 1 egg (beaten) & 1/4 C irish whiskey.
*Note the presence of uncooked egg in the frosting.
This looks like a square yellow cake with simple frosting (think of a drunken Spongebob), so you may want to pretty it up. We only have it around St. Patty's Day and after a 5-6 hour party the presentation of the dessert doesn't seem to be much of a factor.
maybe a sherry trifle with green jello and use kiwis for the fruit and green cherries for the topping. I suppose you could colour the custard green too.
For 8 years now our family has had "14 carat cake" with cream cheese frosting. I'm almost not allowed to go if I don't provide the cake. There are several recipies out there with that name, and I add extra nuts, carrots and pineapple. Tastes great, sweet and my cousin-in-law from "the old country" scoffs it up. Yum!
Here's some recipes I picked up from folks I stayed with while traveling around Ireland:
Crannachan 2 servings
4 tbsp pinhead oatmeal
½ pint double cream
2 tbsp irish whisky
Place the oatmeal on a baking sheet and toast in a medium oven until crisp this will take 5-10 minutes.
Whip the cream until it is thick but not stiff.
In a blender, blend all the raspberries (except 2 which are for decoration) until they form a smooth purée.
Combine the oatmeal, whisky, sugar and cream.
In tall glasses layer the ingredients, starting with the raspberries then follow with cream. Continue until you reach the top of the glasses.
Finish with a raspberry and serve immediately.
Apple and Jameson Tart
4 individual tarts
8 oz shortcrust pastry
2 oz ground almonds
4 large Bramley apples, peeled and diced
2 tablesp. sugar
½ pt cream
3 egg yolks
2 oz sugar
Dash of whisky
Set oven 400°F
Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25-35 minutes.
Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside - keep warm.
Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries etc. are optional.
Two Armagh Apples with a Cooley Mountain Whiskey Sauce
1 red apple (John o'Gold)
1 green apple (Bramley)
½ oz butter
½ oz sugar
1 teasp. honey
3 egg yolks
1½ oz sugar
3 tablesp. Irish whisky
First poach the red apple: Put whole into a pan of simmering water and poach gently for 6 minutes; remove and leave until cool enough to handle.
Meanwhile, prepare the the whiskey sauce: Place the egg yolks, sugar and whiskey in a bowl set over a pan of hot water and whisk until pale and fluffy. (Take care not to overheat or the sauce will curdle.) When it is thick and creamy, remove from the heat and keep warm until required.
To complete cooking the apples:
Slice off and reserve the top of the red apple, then carefully scoop out and chop the flesh; remove the core and discard. Peel, quarter and core the green apple and cut into slices like orange segments. Melt the butter in a heated pan and sauté the apple segments in it briefly with the cinnamon, cloves, sugar and honey. Remove apple as it is cooked, discard the spices and reduce remaining liquid if necessary. (Alternatively, if there is not enough juice, work in a little cold butter and cream over low heat to make a sauce).
Arrange the chopped red apple flesh in the bottom of its hollowed-out skin and arrange the segments neatly on top. Using a small melon baller, remove small balls from the reserved top of the red apple and arrange around the edge of the plate. Place the apple in the centre of a warm serving plate, pour the sauce from the pan around the edge. Finally, spoon over the reserved whiskey sauce, replace the top of the red apple to decorate, and serve
Clare Porter Pudding
4 oz seedless raisins
4 oz sultanas
3 oz currants
4 oz minced candied peel
grated rind of 1 lemon
1 pint porter
9 oz sieved breadcrumbs
6 oz flour
9 oz shredded suet
6 oz brown sugar
1 tsp cinnamon
2 oz whisky
Place all the fruits, candied peel and lemon rind in a basin. Sprinkle with the porter. Stir until blended. Cover and stand for 12 hours.
In another basin, mix the crumbs with the flour, suet, sugar and cinnamon. Beat in the eggs and stir into mixture. When blended, stir in the fruit mixture mixed with the whiskey and the juice of the orange. Place in a well greased pudding basin or mold, filling it ¾ full, or in individual molds allowing about ¼ pint for each mold. They should also be only ¾ full to allow for rising. Cover with grease proof paper, then tie on a pudding cloth securely.
Steam whole pudding for 2 ½ hours, individual puddings for 1 hour. Unmold. Serve with hot custard sauce flavored with whiskey.
while not terribly authentic, the Irish soda bread I make every year is on the sweeter side, and I serve it with lemon curd.