Traditional Irish Breakfast
| Lemon-Irish Whiskey Cake Recipe | Conemarra Tart |
Irish Flag Cookies |
Irish Jig Dessert | Sausage & Potato Coddle |
Corned Beef Brisket Recipe | Irish Boiled Dinner
Chocolate Potato Candy | Irish Scones | Pavlova |
Irish Cream Pudding Parfaits with Oatmeal-Walnut Crunch
3 Large egg whites
1/4 Teaspoon cream of tartar
1/4 Teaspoon salt
3/4 Cup sugar
1 1/2 Cups heavy cream
3/4 Teaspoon vanilla extract
Kiwifruit or any kind of sliced fresh fruit or berries
Line cookie sheet with foil. Using a 9 inch round plate or cake pan as guide, with toothpick, outline a
circle on foil on cookie sheet. Preheat oven to 275. In small bowl, with mixer at high speed, beat egg
whites, cream of tartar and salt until soft peaks form. Beating at high speed, gradually sprinkle in
sugar, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved and
whites stand in stiff, glossy peaks.
Inside circle on cookie sheet, spoon meringue mixture, shaping meringue into a “nest” about 1 1/2 inches
high around the edge. Bake 1 1/4 hours or until meringue is lightly browned and crisp. Cool meringue on
cookie sheet on wire rack for 10 minutes. With metal spatula, carefully loosen and remove meringue from
foil to wire rack to cool completely. When meringue is cool, place on serving plate and store in a cool
In small bowl, with mixer at medium speed, beat heavy cream and vanilla extract until stiff peaks form.
Fill meringue with cream and top with fruit just before serving. Do not store the meringue in the
refrigerator, as it will absorb moisture and become soft. You may also use this recipe to make 6
Irish Cream Pudding Parfaits
with Oatmeal-Walnut Crunch
Ingredients for Crunch:
1 c. old-fashioned oats
3/4 c. all purpose flour
1/2 c. packed brown sugar
2 tsp. instant coffee crystals
1/4 tsp. ground allspice
1/4 tsp. salt
1/2 c. (1 stick) chilled unsalted butter, cut into 1/2 inch pieces
3/4 c. coarsely chopped walnuts
Ingredients for Pudding:
1-1/4 c. chilled whipping cream
12 tbsp. Irish Cream
3/4 c. packed brown sugar
6 large egg yolks
1/4 tsp. ground nutmeg
12 tbsp. dried currants
Preheat oven to 350°F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips
until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until
golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes.
Cool completely. (Can be made 2 days ahead. Store airtight.)
Combine 3/4 cup cream, 6 tablespoons Irish cream, sugar, yolks and nutmeg in large metal bowl. Place over
saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat
until custard thickens and thermometer registers 160°F, about 8 minutes. Remove from over water and beat
until cool, about 8 minutes. Mix in remaining 6 tablespoons Irish cream. Beat remaining 1/2 cup cream in
medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.
Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12 ounce goblets;
repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.
Traditional Irish Breakfast
8 slices of Shannon Traditional Irish Bacon (Premium)
4 Shannon Traditional Irish Sausages (Bangers)
4 slices of Shannon Traditional White Breakfast Pudding
4 slices of Shannon Traditional Black Breakfast Pudding
4 Medium size tomatoes
Freshly ground pepper
Saute bacon over low heat, by turning frequently until done to taste. Remove from pan and drain on paper towels. Keep hot. It is important to keep in mind that Irish bacon is not cooked crisp hard. Place sausages in pan and cook until brown on all sides. Cut the tomatoes in half and fry with slices of pudding in the bacon fat. Remove and keep hot. All the above items can also be boiled instead of being fried. Cook eggs to order.
Lemon-Irish Whiskey Cake Recipe
Ideally this recipe should be started the day before baking.
1 lemon, zest of, cut into julienne
3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor)
3 eggs, beaten
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
2 cups flour
3/4 cup almonds, ground
1 pinch salt
Place julienned lemon zest in a small bowl. Let it soak in whiskey
overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake
pan. Cream the butter and sugar together until light and fluffy and then
whisk in the eggs. Sift the flour and add to the butter mixture together
with the salt. Stir to blend. Fold in the ground almonds. Strain the
whiskey, discarding the zest, and stir the whiskey into the batter. Pour
into the prepared pan, and bake for about one hour, until golden brown,
and a toothpick inserted in the center comes out clean.
1 cup self rising flour
1 beaten Egg
1/4 cup sugar
2 large apples
1/4 cup milk
2 oz. butter
pinch of salt
1/2 teaspoon ground ginger
For the top: 1/4 teaspoon cinnamon,1/4 teaspoon nutmeg.
Sift flour, salt, ginger and sugar. Rub in the fat. Add eggs and milk to bake a soft dough. Roll out on a floured board. Cover the base of a greased pie dish with the pastry. Grate the apples and sprinkle onto the pastry. Dot with butter. Sprinkle cinnamon and nutmeg over top. Bake in a moderate oven for 1/2 hour. Serve hot with custard.
Irish Flag Cookies
1 cup butter
1 1/2 cups confectioners' sugar
2 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tartar
Cream together butter and confectioners' sugar in a large bowl. Beat in vanilla and egg extract. Mix well.
In a medium sized bowl, stir together the flour, baking soda and cream of
tartar. Blend into the butter mixture. Divide dough into thirds and shape them into
balls. Taking 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface. With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm).
Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350 degree F (175 degrees C) oven until they turn light brown. Cool completely on a wire rack.
Frost cookies with Irish Flag Frosting. Make a 1 inch green stripe on the left side of the rectangles and a 1 inch orange strip on the right side, leaving the middle one inch unfrosted.
Irish Jig Dessert
2 tablespoons sugar
2 tablespoons whiskey
2 cups heavy whipping cream
1 teaspoon confectioner's sugar
1 cup coconut macaroons
1/2 teaspoon vanilla extract
Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, along with the bowl and beater attachments. Mix all ingredients other than the macaroons. Beat until stiff peaks are formed. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately.
Sausage & Potato Coddle
1 pound pork sausage links
1/2 pound thick-sliced bacon, cut in 2" pieces
4 large potatoes, (2 pounds)
2 large onions, sliced
1/4 cup chopped fresh parsley
salt and pepper, to taste
2 cups water
In a skillet cook the bacon pieces until they turn golden, and then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and
pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 degrees for 45
minutes. Remove the cover and cook for an additional 15 minutes, until the top is browned and potatoes become tender.
Corned Beef Brisket Recipe
1 (8-10 lb) beef brisket
4 garlic cloves, peeled and cut in thirds
1/2 cup white vinegar
4 tablespoons sugar
2 quarts water
1 cup kosher salt
3 bay leaves
1/2 teaspoon mustard seeds
1 pinch ground cloves
1 teaspoon peppercorns
The Simmering Liquid
water, to come up 3/4 to side of brisket
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
1 teaspoon peppercorns
1/2 teaspoon mustard seeds
4 garlic cloves, sliced
Combine all of the brine ingredients and bring to a boil, then cool.
Place the beef brisket, the cooled brine, and the 4 garlic cloves in a
huge plastic roasting bag. Make sure that all of the meat is covered by
the brine, tie off tightly, place in a pot large enough to hold it all,
and refrigerate for 6 to 7 days, turning occasionally.
After the 6 to 7 days, discard the brine after removing the brisket from
the brine. The meat should be thoroughly rinsed and then placed in a
Dutch oven or other large pot. Add enough water to come up 2/3 to 3/4 of
the way up the side of the meat.
Add the rest of the Simmering Liquid ingredients (peppercorns, mustard
seeds, allspice, cloves and garlic), bring to a boil and skim off any
foam. Reduce heat to a low simmer and cook, covered, for at least 3
Irish Boiled Dinner
4 pounds brisket corned beef
1 clove garlic, minced
1 bay leaf
1 can onion soup
4 whole peppercorns
6 medium potatoes, quartered
1/2 cup celery cut into 1" pieces
1/4 teaspoon rosemary, crushed
6 medium carrots, cut into 1" pieces
1 medium green cabbage, cut into wedges
3 tablespoons flour
3 tablespoons water
Rinse corned beef and place in large heavy pan. Add soup and seasonings. Cover and cook over low heat for 3-1/2 hours. Add potatoes, carrots and celery. Place cabbage on top and cover. Cook for about 1 hour or until everything is tender. Remove meat, vegetables and bay leaf. Gradually blend water into flour until smooth. Slowly stir into sauce. Stir and cook until thickened.
Chocolate Potato Candy
4 cups powdered sugar
4 cups flaked coconut
1 1/2 tsp. vanilla
3/4 cup cold mashed potatoes (without added milk or butter)
1 pound chocolate or candy coating
Combine sugar, potatoes, coconut, vanilla, and salt and mix well. Line a 9-inch pan with foil covered with a non-stick spray (or use butter or shortening on the foil). Spread the mixture evenly into the pan, cover and refrigerate overnight. Cut into rectangles. Cover and freeze. Melt the chocolate and dip the bars into the coating. Place on waxed paper to harden. Store in an airtight container.
1 cup white flour
1/4 pound butter -- softened
1/2 teaspoon baking powder
1 egg -- slightly beaten
2 ounces sugar
2 ounces milk Sultanas (white raisins) optional
Walnut halves (optional)
Mix flour and baking powder. Add butter, and blend until the mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead for at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for about 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot . Place scones in pan and cook for 7 to 8 minutes. Turn and cook for another 7 to 8 minutes.
Makes 6 scones.
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