Irish Whiskey Cake

Last month I told you that I was searching for the perfect Irish whiskey cake to serve with my St. Patrick’s Day dinner. At that point I gave you a recipe that was good, but it wasn’t blow your skirt up, punch you in the face, clear your sinuses fantastic. This one is. It contains a good bit of whiskey, but do not cut back on any of it. It is the perfect blend of chocolate and whiskey that will make you more than aware that you are seriously enjoying both. I found that I liked it best the first day when the base of it was super moist from all of the whiskey. My son, and zealous recipe tester, liked it a couple of days hence, when the cake wasn’t quite as moist, but the whiskey had infused every morsel. Honestly, you cannot go wrong with this. Your guests will love you for it.

Irish Whiskey Cake

 Cake

1 c. unsalted butter, softened

2 c. flour

5 oz. unsweetened chocolate

¼ c. instant espresso powder

2 T. unsweetened cocoa powder

1 c. Irish whiskey

½ t. kosher salt

2 c. sugar

3 large eggs

1 T. vanilla extract

1 t. baking soda

 Syrup

8 T. unsalted butter

¼ c. water

1 c. sugar

¼ t. kosher salt

½ c. Irish whiskey

 Preheat oven to 325ºF. Spray the heck out of a 10-cup Bundt pan with Baker’s Joy; set aside.

  In a double boiler over simmering water, melt chocolate. Let cool.

 Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.

 Using an electric mixer, beat butter until fluffy. Add sugar and beat until well combined. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract, baking soda, and melted chocolate, scraping down sides of bowl with a rubber spatula.

 On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan. Bake until cake tests done, about 1 hour 10 minutes.

 While the cake is baking, make the syrup.

  Transfer cake to a rack. Use a long skewer to poke holes all over the cake. Keep the cake in the pan and slowly drizzle the syrup over the cake (still in the pan). Do this in increments in order to allow the syrup to soak in.

 Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to soak in all of that luscious syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. Remove the cake from the oven, and tip it onto the serving plate.

 To make the syrup:

In a medium-sized saucepan combine the syrup ingredients, except almond extract. Bring to a rapid boil then reduce to a simmer and cook, without stirring, for about 5 to 8 minutes, until the syrup thickens slightly. Remove from heat.

Store at room temperature, covered, for several days. Freezes well.

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Celtic Apple Crumble with Irish Whiskey Cream Sauce

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A week from today is St. Patrick’s Day, and if you are looking for a luscious, Irish dessert to accompany your equally luscious corned beef meal, have I got a dessert for you! This Celtic Crumble, from well-known Irish cookbook author, Margaret Johnson, is simple to prepare, but will wow your guests with its Irish whiskey goodness. You may just want to hide this one and keep it all to yourself. Enjoy it with a cup of Irish coffee for the complete experience.

Celtic Apple Crumble with Irish Whiskey Cream Sauce

Adapted from Irish Puddings, Tarts, Crumbles, and Fools by Margaret Johnson

Filling

½ c. water
3 T. Irish whiskey
½ c. golden raisins

¼ c. currants
1 t. vanilla extract
4 lg. Melissa’s Granny Smith apples, peeled, cored, and sliced
1/3 c. granulated sugar
½ t. ground cinnamon
½ t. ground ginger

1/8 t. nutmeg

1/8 t. allspice

1/8 t. cardamom

Pinch kosher salt

Crumble

1 c. flour
½ c. (packed) brown sugar
6 T. butter
1 c. quick-cooking Irish oatmeal

Irish Whiskey Cream Sauce

1 c. heavy cream
2 T. dark brown sugar, packed
2 T. Irish whiskey

Filling

To make the filling, in a small saucepan over medium heat, bring the water and whiskey to a boil. Stir in the raisins and vanilla. Remove from the heat, cover, and let stand for 1 hour, or until the raisins have absorbed most of the liquid.

Preheat the oven to 375°F. Butter an 8- or 9-inch square glass baking dish. In a large bowl, toss the apples with the sugar, cinnamon, and ginger. Stir in the raisins and cooking liquid and arrange in the prepared pan.

Crumble

To make the crumble, combine the flour, brown sugar and butter in a food processor. Pulse 4-5 times to form coarse crumbs. Stir in the oats. Sprinkle the mixture over the fruit and bake for about 40 minutes, or until the topping is golden and the apples are tender. Serve warm or at room temperature.

Irish Whiskey Cream Sauce

In a deep bowl, beat the cream with an electric mixer on high until soft peaks form. Dissolve the honey in the whiskey. Fold the honey mixture into the whipped cream and spoon over the crumble.

American Hot Toddy

Happy National Hot Toddy Day!

I don't know about you, but this is one holiday that I can really embrace, particularly with cold temps and freezing rain coming down.  The Hot Toddy has is origins in Ireland, I believe, undoubtedly when some poor sap suffering with a cold decided to have shot of whiskey and added water and spices in order to pass it off as therapeutic, bless him. This version includes a shot of Irish whiskey, brown sugar, a lemon slice studded with cloves, and hot water.

There is also a Scottish version that involves whiskey, honey, cloves, a lemon slice, a cinnamon stick, and hot water.

Americans tend to make their toddies with hot tea, something that I find appalling as it totally negates the deliciousness of the whiskey.

Whichever version you decide is for you, here is the basic, American recipe. Add, subtract, or alter in any way that you see fit. I like mine spicy so use lemon juice, cloves, a cinnamon stick, sometimes a shot of applejack in place of the whiskey, and hot water – I never use tea. I imagine a shot of Fireball Cinnamon Whiskey would be mighty warming on a cold winter night as well. After a couple of these in front of a roaring fire, you really won't care which combination is used. So have fun with the recipe, make it your own, celebrate this fun holiday, and stave off the winter weather and a potential cold.

To your health!

American Hot Toddy

1 1/2 ounces brandy, whiskey, or rum

1 Tablespoon honey

1 Tablespoon freshly squeezed lemon juice

Lemon slice

4-5 whole cloves

1 cup hot water

1 tea bag

In the bottom of a mug or an Irish coffee glass, pour honey, liquor of choice, and the juice of the lemon.  Set aside.  Meanwhile, boil water and add the tea bag to make a weak tea.  Remove bag and pour steaming tea into the glass and serve immediately.

This post is linked to:

Metamorphosis Monday 

Amaze Me Monday

Teach Me Tuesday

Inspire Me Tuesday

Bread Pudding with Irish Whiskey Sauce

 

About once a month I make a loaf of challah bread.  From this one loaf we get a delicious, ample slice of toast for breakfast, amazing croutons for our salad, a tasty grilled cheese sandwich, French toast for breakfast the following morning, and bread pudding for dessert.  All of that from one loaf.

Bread pudding used to be something from which I would recoil.  I mean bread, and (gulp) pudding?!  It sounds like some cruel joke.  Come to find out the joke was on me.  It is tasty, comforting, and with the addition of my favorite Irish whiskey, ever so warming and relaxing.

Bread Pudding with Irish Whiskey Sauce

2/3 cup raisins

1/3 cup brandy

4 large eggs
1 cup whole milk
1 cup whipping cream
1/2 cup sugar
1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon
Pinch of salt

4 cups day-old challah* with crusts, cut into 1/2-inch pieces
1/2 cup pecans, toasted, chopped

1 Tablespoon Irish whiskey

Irish Whiskey Sauce (see below)

Combine raisins and 1/3 cup brandy (or bourbon, or rum) in small bowl. Soak for 30 minutes. Drain and save liquid.

Butter an 8-inch square glass baking dish.  In a medium bowl whisk together eggs, milk, cream, sugar, vanilla, cinnamon, salt, and raisin soaking liquid. Place bread, raisins, and pecans in prepared dish. Toss lightly with fingers until mixed.  Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate at least 2 hours, smashing bread down into the custard occasionally.

Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough hot water to come up the side of the bread pudding dish about an inch. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Brush top with the tablespoon of whiskey.  Cut into rounds using a 3” biscuit cutter. Serve warm with sauce.

Irish Whiskey Sauce
 1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
3 tablespoons whipping cream

Pinch of salt
2 tablespoons Irish Whiskey (I use Jameson)
½ teaspoon tangerine zest (I use Melissa’s Ojai Pixie Tangerines)

Melt butter in small saucepan over medium heat. Whisk in sugar, whipping cream, salt, and whiskey. Simmer until thickened, whisking often, about 3 minutes. Cool slightly. Stir in tangerine rind.  Serve warm on top of bread pudding.

* If baking your own challah using the ABM (or other) recipe, don't bother to braid it, just bake it up in a standard sized loaf pan.

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One of the reasons that I just had to make this particular recipe was to test drive my new spoon from Kelly Galanos’ Etsy shop, Sycamore Hill, The Home of The ORIGINAL Hand Stamped Vintage Coffee & Espresso Spoons™.  Is this adorable, or what?  Click on over and check out her shop and tell her that I sent you.  And stay tuned.  I am crushing on that “Cereal Killer” spoon, so I’m going to have to come up with a killer recipe for cereal (okay, so it may be a challenge, I’m up to it), so that I can buy that spoon!

 This post is linked to:

The Scoop

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Wow Us Wednesday
What’s In The Kitchen 
Work It Wednesday
Miz Helen’s Country Cottage

Clever Chicks Blog Hop

IRISH COFFEE and a Good Book

The above collage features books from a list of St. Patrick's Day mysteries (complete list shown below) created by Janet Rudolph from her wonderful Mystery Fanfare blog.  I like seasonal reading and this group of St. Patty's murders certainly fills the bill.  What to imbibe while reading a St. Pat's mystery?  An Irish coffee, of course!

I always thought the making of an Irish Coffee to be pretty basic, so was rather stunned when I ordered one at a local pub and was delivered some horrid concoction of whiskey, Bailey's Irish Cream, with a stir-in of instant coffee.  I still shudder when I think of it, and have to shake my head at that waitress/bartender who delivered it with such aplomb, and then, upon seeing my rather horrified look, pulled it back and asked, "What's in an Irish coffee?" Well, coffee for one, Irish, for another, i.e. Irish whiskey, either Jameson or Old  Bushmill's if you want to be authentic (It's permissible to drop a sugar cube in first if you like your coffee sweet, but I'm a purist so omit it.), and, in the name of all things holy...whipped cream!!

 

I have a set of glassware that makes it easy, pour the whiskey to the first line, the coffee to the second, and top with real whipped cream (REAL WHIPPED CREAM - do NOT use Redi-Whip or heaven forbid, something non-dairy like Cool Whip.  Cows, people!  Cream comes from cows, not chemists!). (This set of Irish coffee mugs has similar markings, but run a bit on the pricey side.) Warming and wonderful, I guarantee no matter how bad your day started or may have become, Irish Coffee will make it all better.Here is a recipe for those of you without the appropriate glassware:

 

Traditional Irish Coffee

 1 c freshly brewed hot coffee

1 raw sugar cube

1 jigger Irish whiskey (1½ oz.)

Heavy cream, whipped to soft peaks

 Fill a footed mug with hot water to warm; empty. Place sugar cube into the bottom of the glass. Pour in whiskey. Pour in hot coffee into warmed glass until it is about ¾ full. Top with a dollop of the whipped heavy cream. Serve hot.Now...back to my book!

St. Patrick's Day Mysteries:

 Nelson Demille: Cathedral 

Andrew Greeley: Irish Gold 

Jane Haddam: A Great Day for the Deadly

Lyn Hamilton: The Celtic Riddle

Lee Harris: The St. Patrick's Day Murder  

Jonathan Harrington: A Great Day for Dying

Wendi Lee: The Good Daughter

Dan Mahoney: Once in, Never Out  

Leslie Meier: St. Patrick's Day Murder 

Sister Carol Anne O'Marie: Death Takes Up A Collection  

Ralph M. McInerny: Lack of the Irish

Janet Elaine Smith: In St. Patrick's Custody  

Kathy Hogan Trochek: Irish Eyes  

Noreen Wald: Death Never Takes a Holiday

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