3/4 ounce bailey irish cream
3/4 ounce Kahlua
4 ounces hot coffee
Pour Baileys and Kahlua into Irish coffee glass.
Fill glass with hot coffee.
Top with whipped cream and serve.
1 lb potato, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup milk
1 lb kale or 1 lb cabbage
1/2 teaspoon mace
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 bunch fresh parsley, chopped
Cook the potatoes and parsnips in water until tender.
While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
Next, cook the kale or cabbage and have warm and well chopped.
Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
Add the cooked leeks and milk (be careful not to break down the leeks too much).
Finally, blend in the kale or cabbage and butter.
The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
Garnish with parsley.
Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
Drain vegetables, blend with milk and margarine as above and garnish with parsley.
2 kg potatoes
2 large onions, peeled and sliced thickly
450 g good quality pork sausages
450 g bacon, piece thick cut
500 ml water
1 ham stock cube or 1 beef or 1 chicken stock cube, if ham stock isn’t available
3 -4 tablespoons fresh parsley, chopped
salt (to season)
coarse-ground pepper (to season)
Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
Put the covered pot in the oven and cook for at least three hours. (Four or five hours won’t hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn’t hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!
1/2 cup sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg yolk
1 1/2 cups flour
1/4 cup baking cocoa
1/4 cup butter, softened
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
2 drops green food coloring
1/4 cup semi-sweet chocolate chips
1/4 teaspoon shortening
Heat oven to 375. In large bowl, beat sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
Shape dough by rounded teaspoonfuls into 1 inch balls. On ungreased cookie sheet, place balls 1 inch apart. With inxes finger or thumb, make indentation in center of each ball.
Bake 7-9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 t. filling into each cookie.
Melt the chocolate chips and shortening, and drizzle over the tops of each cookie
10 tablespoons unsalted butter
1 cup Guinness stout
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup reduced-fat sour cream
2 large eggs
2 cups all-purpose flour
1 tablespoon vanilla extract
2 1/2 teaspoons baking soda
Pre-heat oven to 350 degrees.
Grease a 9-inch springform pan and line with parchment paper.
In a large saucepan, combine Guinness and butter.
Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well.
Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.
Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.