“Erin Go Bragh.” (Ireland Forever) - A brief history into Saint Patrick's Day, or the Feast of Saint Patrick. A cultural and religious celebration held on March 17th the traditional death of Saint Patrick (c. AD 385-461) the foremost patron saint of Ireland. Saint Patrick's day was made an official Christian feasts day in the early 17th century. The day commemorates Saint Patrick and the arrival of Christianity in Ireland. It also celebrated the heritage and culture of the Irish. Celebrations involve parades, festivals and the wearing of green attire of shamrocks. Saint Patrick's day is a public holiday in Ireland and the Canadian province of Newfoundland and Labrador and Montserrat.
Patrick was a 5th century Romano-British Christian missionary and bishop in Ireland. His father was a deacon and his grandfather was a priest in the Christian church. At the age of 16 he was kidnapped by Irish raiders and taken as a slave to Gaelic Ireland. He spent six years there working as a shepherd and during this time found God. It says, God told Patrick to flee to the coast where a ship would be waiting to take him home. After making his way home Patrick went on to become a priest. Patrick returned to Ireland to convert the pagan Irish to Christianity. He spent many years evangelizing in the northern half of Ireland and converted thousands. He died on March 17 and was buried in Downpatrick.
The wearing of the green; On St. Patrick's day is is customary to wear a shamrock and green clothing or accessories. St. Patrick is said to have used the shamrock to explain the Holy Trinity to the pagan Irish. The color green has been associated with Ireland since the 1640's when the green harp flag was used by the Irish Catholic Confederation. Green ribbons and shamrocks have been worn on St. Patrick's day since at least the 1680s. The phrase "wearing of the green" comes from a song of the same name, which laments United Irishmen supporters being persecuted for wearing green. Throughout the 19th and 20th centuries the color green and its association with St. Patrick's day grew. In addition, the wearing of the St. Patrick's day cross was also a popular custom in Ireland until the early 20th century. There was a Celtic Christian cross made of paper that was covered with silk in different colors and a bunch of green silk in the center.
In the United States, St. Patrick's day was first celebrated in Boston, MA in 1737. Irish stout is the drink of choice on St. Patrick's day. On St. Patrick's day in the United States about 3 million pints of Guinness's are downed, now that is a lot of beer consumption.
I hope you enjoy the Irish recipes listed below and all eggs will be large unless otherwise noted.
May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.
~Irish Blessing
Green Smoothies with Rum
6 kiwi fruit, peeled and quartered
1 cup seedless green grapes
1 banana, peeled and cut into 1-inch pieces
1 (6 oz.) carton key lime yogurt
1 cup orange juice, chilled
3 Tbl. honey
3 Tbl. rum
1 - 2 drops green food coloring
Fresh kiwifruit slices
Place kiwi fruit and banana on baking pan. Place in freezer and freeze, uncovered, for 2 hours or until frozen. Into a blender, combine grapes, yogurt, orange juice, honey, rum and about 1/3 of the frozen fruit. Cover and blend until almost smooth. Gradually add remaining fruit, blending after each addition until almost smooth. Add food coloring. Pour into glasses and garnish with kiwi slices.
1/2 lb. sharp cheddar cheese, cut into pieces
2 oz. blue cheese (good quality), cut into pieces
3 oz. creme cheese, cut into pieces
1 tsp. caraway seed
1 tsp. paprika
1/2 cup Guinness stout
Combine cut up cheddar, blue cheese, and cream cheese in the bowl of a food processor. Add caraway seeds, paprika and beer. Process until smooth, taste and adjust flavorings and transfer to a serving bowl. Serve at room temperature with crackers and veggies. Or you can also spread on buns with your grilled burgers.
“If you’re lucky enough to be Irish, then you’re lucky enough.”
River Moy Smoked Salmon Hash
1 1/2 lbs. Yukon Gold potatoes, peeled and cut into 1/2-inch dice
olive oil
1 onion, chopped
8 oz. smoked salmon, flaked
2 tsp. prepared horseradish
4 Tbl. sour cream
1 tsp. Dijon
2 scallions, chopped including green part
2 Tbl. fresh parsley, minced
salt and freshly ground black pepper
Potatoes: into a large heavy bottomed frying pan, heat some oil and fry potatoes on medium, season with salt and pepper. Add onions and fry, scraping up bottom of pan and turning potatoes and onions every 3 or so minutes until potatoes are brown and cooked through. Into a bowl, gently mix the salmon, sour cream, horseradish, mustard, chives and parsley. Turn off heat and carefully fold salmon mixture into cooked potatoes/onions to combine. Taste and adjust seasonings. If desired fry up some eggs or poach eggs to serve alongside or on top of hash.
St. Patrick's Day Green Salad
1 envelope unflavored gelatin
1/2 cup cold water
1/4 cup green Creme de Menthe
1/4 cup white Creme de Cocoa
1/2 cup sugar, divided
1/8 tsp.salt
3 eggs, separated
1 cup heavy whipping cream, whipped
1/2 tsp.pure vanilla extract
Sprinkle the gelatin over water in a medium saucepan. Add 1/4 cup of the sugar, along with the salt, and the beaten egg yolks, Stir until thoroughly blended. Place over low heat and stir constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the liqueurs. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff but not dry. Gradually add the remaining 1/4 cup of sugar and beat until very stiff. Fold in gelatin mixture. Beat the cream stiff and fold in the vanilla. Fold into the mixture and pour into a six cup mold. Chill. Unmold onto a pretty green glass plate if you have one.
Irish Soda Bread
2 cups all purpose flour
2 Tbl. sugar
1 tsp. baking powder
1/2 tsp. baking soda
3 Tbl. butter
1/2 tsp. salt
1 Tbl. orange zest
1/3 cup currants
1 egg, lightly beaten
3/4 cup buttermilk
Preheat oven to 375 degrees. Grease a baking sheet. Into a large mixing bowl add flour, sugar, baking powder, baking powder, salt and orange zest. Cut in butter until mixture resembles coarse crumbs. Stir in currants. Into a bowl add the buttermilk and egg mixing to combine. Make a well in the flour mixture and add buttermilk mixture just stirring to combine. Onto a lightly floured work surface knead about 5 times and shape into a 7-inch round loaf. Transfer to baking sheet, and with a sharp knife make to slashes into an X and bake about 30 minutes to golden brown.
“Here’s to me, and here’s to you. And here’s to love and laughter.
I’ll be true as long as you. And not one moment after.”
Irish Smoked Salmon Benedict - one of my favorites
1 teaspoon vinegar
8 eggs
4 English muffins or croissants
8 oz smoked salmon
Hollandaise Sauce
4 egg yolks1/3 cup butter melted
2 Tbl. fresh lemon juice
1/4 tsp. salt
1 good pinch cayenne pepper
3 Tbl. fresh dill, chopped
Poached Eggs; into a saute pan pour enough boiling water into pan to come 3-inches up side and return to boil. Add vinegar, reduce heat to gentle simmer. Break each egg into small dish and gently slip into simmering water. Cook until desired doneness, about 3 to 4 minutes for soft yolks. Remove with slotted spoon and drain well, patting bottom of spoon with paper towel to dry egg. Hollandaise Sauce: into heatproof bowl over saucepan of simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes. Remove from heat. Whisk in butter, 2 Tbl. at a time, until thickened, whisk in lemon juice, salt, cayenne and dill, taste and adjust flavorings. Keep warm over hot water. Next, toast English Muffins or warm croissants (I personally like using croissants). Top each side with smoked salmon, poached egg and good drizzle of hollandaise sauce. Garnish with fresh dill.
Delicious Cheddar and Apple Bread
2 cups all purpose flour
1 Tbl. baking powder
1 tsp. salt
1/2 tsp. ground sage
3/4 cup medium-dice Irish cheddar cheese, such as Dubliner
3/4 cup grated Irish cheddar cheese
3 eggs
2/3 cup whole milk
1/2 stick unsalted butter, melted, plus more for coating the pan
1 1/2 cups grated Granny Smith apples (about 2 medium), grated
Heat the oven to 350 degrees and arrange a rack in the middle. Generously coat a metal 9x5-inch loaf pan with butter. Whisk the flour, baking powder, salt, and sage together in a large bowl until aerated and any large lumps are broken up. Add the diced and shredded cheese and toss until the pieces are separated and evenly coated with the flour mixture, set aside. Place the eggs, milk, and melted butter in a medium bowl and whisk until smooth. Add the apples and stir until combined. Add the egg mixture to the flour/cheese mixture and stir until the flour is just incorporated, being careful not to overmix. The batter will be very thick. Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top. Bake until the bread is golden brown all over and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of cheese), about 45 to 50 minutes. Place the pan on a wire rack to cool for 15 minutes. Run a knife around the edge of pan and turn out onto cooling rack. Let it cool for at least 30 minutes more before slicing.
“May your thoughts be as glad as the shamrocks. May your heart be as light as a song. May each day bring you bright, happy hours. That stay with you all the year long.”
Irish Potato Soup
7 slices thick cut smoked bacon, sliced thinly
1 large onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
7 large Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
3 Tbl. all purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
6 cups chicken stock (rich quality)
salt and freshly ground black pepper
2 cups sharp cheddar cheese, grated
Garnish; pesto, fresh chopped parsley or fresh snipped chives
Into a large Dutch oven add bacon and cook to browned, remove to paper towels and discard most of the bacon fat. Add onions, carrots and celery and cook to softened. Add potatoes, season with salt and pepper and pour in stock, bring to a boil and cook about 20 minutes. Into a bowl add the flour and whisk in the milk to combine. Whisk this mixture into soup and simmer about 7 minutes. With an immersion blender blend soup to either a smooth or slightly chunky texture, your choice. Taste and adjust flavorings. Bring back to a boil and stir in cream cooking about 10 minutes. Reduce heat to low and stir in cheese to melt. Stir in cooked bacon, pour into bowls and garnish with dollop of pesto, fresh parsley or chives.
Irish Glazed Salmon
Glaze
2 Tbl. honey
salt and freshly ground black pepper
1/4 cup cider vinegar
1/4 cup Irish whiskey
2 tsp. fresh thyme, chopped
1 1/2 tsp. fresh lemon zest
2 Tbl. vegetable oil
4 (6 to 8 oz.) salmon fillets
Into a bowl add honey, vinegar, whiskey, thyme, lemon zest, salt, pepper and oil mixing to combine. Place salmon fillets into a large baking dish and pour over glaze. Cover and marinate in refrigerator about 2 hours. Preheat oven to 450 degrees. Remove salmon from marinade and place onto baking sheet and bake about 12 minutes, basting with glaze halfway through cooking time. You can also grill salmon on outdoor grill.
When Irish eyes are smiling, sure 'tis like a morn in spring.
In the lilt of Irish laughter you can hear the angels sing,
When Irish hearts are happy all the world seems bright and gay,
And when Irish eyes are smiling, sure, they steal your heart away.
~Chauncey Olcott and George Graff, Jr. (lyrics), Ernest R. Ball (music)
Irish Glazed Salmon
Glaze
2 Tbl. honey
salt and freshly ground black pepper
1/4 cup cider vinegar
1/4 cup Irish whiskey
2 tsp. fresh thyme, chopped
1 1/2 tsp. fresh lemon zest
2 Tbl. vegetable oil
4 (6 to 8 oz.) salmon fillets
Into a bowl add honey, vinegar, whiskey, thyme, lemon zest, salt, pepper and oil mixing to combine. Place salmon fillets into a large baking dish and pour over glaze. Cover and marinate in refrigerator about 2 hours. Preheat oven to 450 degrees. Remove salmon from marinade and place onto baking sheet and bake about 12 minutes, basting with glaze halfway through cooking time. You can also grill salmon on outdoor grill.
Luck of the Irish Stew
2 lbs. boneless lamb, cut into 1-inch pieces
All purpose flour
oil
6 cups rich beef stock
2 onions, quartered
salt and freshly ground black pepper
1 bay leaf
8 potatoes, peeled and quartered
6 medium carrots, peeled and slice 1/2-inch thick
1 tsp. dried thyme
2 Tbl. pearl barley
1/4 cup fresh parsley, chopped
Pat the meat pieces dry with paper towels. Season with salt and pepper and coat in all purpose flour shaking off excess. Heat a large Dutch oven with some oil and add meat in batches, cooking to brown on all sides, remove to a plate and continue browning meat. Add more oil if needed and add carrots, potatoes and onions cooking for a few minutes. Stir in pearl barley, stock, bay leaf, thyme and browned meat. Bring to a boil, reduce heat and cook covered about 45 minutes, skimming off any fat. Uncover and taste, seasoning if needed. Continue simmering about 30 more minutes. Stir in parsley and serve.
May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.
~Irish Blessing
Shepherd's Pie
2 1/2 lbs. butternut squash, peeled, seeded and cut into 1-inch chunks
1/2 stick butter, soft
1/4 cup heavy whipping cream
salt and freshly ground black pepper
1 1/2 lbs. ground beef (good quality)
1 onion, diced
1 (8 oz.) package fresh mushrooms, sliced
3 garlic cloves, minced
1 cup rich beef stock
1 1/2 cups crushed tomatoes
1 tsp. Worcestershire sauce
1 Tbl. fresh rosemary, chopped
1 1/4 cups frozen peas/carrots
3 scallions, thinly sliced including green part
1/4 cup fresh Parmesan cheese, grated
Preheat oven to 425 degrees. Spray nonstick cooking spray onto 6 (12 oz.) ramekins. Into a large Dutch oven add squash and cover with cold water, bring to a boil and cook about 15 minutes, until tender. Drain well and return to Dutch oven, mash adding butter, whipping cream and Parmesan cheese seasoning with salt and pepper to taste. Into a large deep sided saute pan, add a drizzle of oil along with ground beef, onions, and garlic cooking until meat is browned. Transfer to a colander and drain well. Add another drizzle oil oil to pan and add mushrooms, cooking to brown, stir in tomatoes, Worcestershire sauce, rosemary, stock and bring to a boil, reduce and simmer about 7 minutes. Stir in drained meat mixture, along with peas/carrots. Taste and adjust flavorings. Divide mixture evenly into ramekins and top with mashed squash mixture. Place onto baking sheets and bake for about 20 minutes. Top with extra Parmesan and scallions.
“May the roof above us never fall in, and may we friends beneath it never fall out.”
Minty Irish Pork Chops with Creamy Peas
1/2 cup fresh mint leaves, snipped
2 Tbl. lemon zest
2 garlic cloves, minced
salt and freshly ground black pepper
8 lamb chops about 1-inch thick
2 Tbl. olive oil
1 (10 oz.) package frozen peas
1/4 cup whipping cream, warmed
salt and freshly ground black pepper
2 Tbl. fresh tarragon, snipped
Preheat oven to 450 degrees. Into a bowl add the mint, zest, garlic and some salt and pepper. Place chops on a rack in shallow roasting pan. Brush both sides of chops with olive oil and press the mint mixture on both sides of chops. Roast chops uncovered about 20 minutes. Into a small saucepan add peas and some water, cook a couple of minutes to heat through. Drain well and place into a blender. Add cream, salt and pepper cover and process to smooth. Pour into a bowl and stir in tarragon. Drizzle with a touch of melted butter. Serve chops with creamy peas.
Colcannon - love this
6 large Russet potatoes, peeled and quartered
5 cups white cabbage, chopped
1/2 cup whipping cream
milk as needed
1 bunch scallions, sliced including green part
1/2 cup fresh parsley, chopped
salt and freshly ground pepper
1 stick butter
Into a pot of boiling salted water add potatoes and cook to tender about 25 minutes, drain well. Add potatoes back to pot. In another pot add cabbage, salt and water to cover, bring to a boil and and cook about 8 minutes. Drain well and pat dry with paper towels. Mash the potatoes with butter, salt, pepper, cream and just enough milk as needed. Don't make them too wet. Stir in parsley, scallions and cabbage. Taste and adjust flavorings.
Potato Pancakes (Boxy)
4 large potatoes, peeled
1/2 cup all purpose flour
salt and freshly ground black pepper
1/4 tsp. baking powder
1/2 cup buttermilk
Accompaniments; sour cream, applesauce, snipped fresh chives
Finely shred the potatoes and place into a bowl of ice water. Into a bowl mix the flour, salt, pepper and baking powder. Drain potatoes well and place onto a clean kitchen towel wring out any excess moisture. Add potatoes and buttermilk to the flour mixture, mixing well. Into a large saute pan add about 1 Tbl. butter to melt. Scoop about 1/4 cup of potato mixture into patties, don't overcrowd the pan. Fry about 5 minutes on each side to golden crispy brown. Remove to paper towel lined plate to remove any excess oil and repeat with remaining mixture, adding more butter. To serve; place on serving platter and accompany with sour cream, applesauce and fresh chives.
Irish Potato Rolls
1 1/2 cups buttermilk
2/3 cup water
1/2 cup sugar
2 Tbl. butter
1 1/2 tsp. salt
3/4 cup instant mashed potato flakes
2 Tbl. fresh sage, snipped
4 1/4 cups all purpose flour (possibly a little more)
2 packages active dry yeast
Into a medium saucepan bring buttermilk, water, sugar, butter, and salt just to boiling. (mixture may appear curdled.) Remove from heat. Stir in potato flakes; let stand until temperature is 120 degrees to 130 degrees (about 15 minutes). Stir in snipped sage. Into a large mixing bowl stir together 1-1/2 cups of the all-purpose flour and the yeast. Add potato mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn out dough onto a lightly floured work surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface of dough. Cover and let rise in a warm place until double in size about 45 to 60 minutes. Punch down dough. Turn out onto a lightly floured work surface. Divide in half. Cover and let rest for 10 minutes. Grease 2 large baking sheets; set aside. Divide each half of the dough into 12 pieces. Shape pieces into balls. Arrange on baking sheets about 2-inches apart. Loosely cover; let rise until nearly double in size about 30 minutes. Bake rolls in a 350 degree oven about 12 minutes or until golden. Remove rolls from baking sheets; cool slightly on wire racks.
Top of the Morning Corn Beef and Cabbage
2 1/2 lbs. corn beef
1 tsp. whole black peppercorns
2 bay leaves
4 medium carrots, quartered lengthwise
2 large parsnips, peeled and cut into chunks
2 red onions, cut into wedges
1 lb. new potatoes, rinsed and halved
1 medium cabbage, cut into wedges
Trim fat from meat. Place in a Dutch oven; add juices and spices from package of beef. Add enough cold water to cover meat. Add pepper and bay leaves. Bring to boil, reduce heat. Simmer, covered, about 2 hours or until meat is almost tender. Add carrots, parsnips and onions to pot. Return to boil, reduce heat. Simmer, covered, for 10 minutes. Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Arrange meat and vegetables on a serving platter and garnish with sprigs of fresh parsley.
Irish Cream Cheesecake
1 1/2 cups chocolate wafers, finely crushed
6 Tbl. butter, melted
3 (8 oz.) packages cream cheese, soft
1 (8 oz.) container of sour cream
3/4 cup sugar
3 eggs
1/2 cup Bailey's Irish cream liqueur
2 Tbl. whipping cream
2 tsp. pure vanilla extract
Preheat oven to 325 degrees. Crust; into a bowl combine the crushed wafers and butter mixing to combine. Press mixture onto bottom and up sides of a 9-inch springform pan and bake in oven for about 10 minutes, remove to cooling rack. Filling; into a large bowl of electric mixer beat the cream cheese to fluffy, beat in sugar and sour cream, then melted chocolate until smooth. Stir in eggs to just combined, along with Irish cream, whipping cream and vanilla. Pour into pan and bake about 60 minutes or until center appears nearly set when lightly shaken. Cool in pan on wire rack for 15 minutes. Refrigerate covered to cool completely. When ready to serve, run a sharp thin bladed knife around edge of pan to loosed, the release springform.
Gingerbread with Stout
3/4 cup Irish stout
Let the stout stand for a full hour at room temperature, stirring occasionally, to allow it to go flat. Heat the oven to 350 degrees (325 degrees if you are using a dark metal pan). Coat a 12-cup Bundt cake pan with butter and then dust with flour, tapping out the excess. Place the flour, spices, baking powder, baking soda, and salt in a large bowl and whisk to combine, set aside. Place the butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes. With the mixer still on medium speed, add the eggs and egg yolk and beat until combined, about 30 seconds. Add the molasses and beat on low speed until just combined. On low speed, add the flour mixture in three additions, alternating with the stout, and mixing for 30 seconds on medium speed after each addition. After the last addition, beat on low speed until just evenly incorporated, about 1 minute. Do not overmix. Scrape the batter into the prepared pan and smooth the top. Bake about 50 to 60 minutes or until the top springs back when touched. Place the cake in the pan on a wire rack for 15 minutes. Invert onto the rack to finish cooling completely. Transfer to a serving platter, dust with powdered sugar. Hard sauce; into a bowl add ingredients and blend together. Serve alongside gingerbread if desired
Dublin Whiskey Raisin Cake
2 1/2 cups whole buttermilk
Preheat oven to 325 degrees. Grease a Dutch Oven. Into a bowl of electric mixer cream sugar and butter. Add in eggs one at a time. Add spices. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hours in covered Dutch Oven. Remove to cool and immediately pour whiskey over cake. Note; you can wait until cake cools and drizzle with a glaze if desired. To serve; spoon out into bowls.
Bon follain - as they say in Ireland
3 (8 oz.) packages cream cheese, soft
1 (8 oz.) container of sour cream
3/4 cup sugar
3 eggs
1/2 cup Bailey's Irish cream liqueur
2 Tbl. whipping cream
2 tsp. pure vanilla extract
Preheat oven to 325 degrees. Crust; into a bowl combine the crushed wafers and butter mixing to combine. Press mixture onto bottom and up sides of a 9-inch springform pan and bake in oven for about 10 minutes, remove to cooling rack. Filling; into a large bowl of electric mixer beat the cream cheese to fluffy, beat in sugar and sour cream, then melted chocolate until smooth. Stir in eggs to just combined, along with Irish cream, whipping cream and vanilla. Pour into pan and bake about 60 minutes or until center appears nearly set when lightly shaken. Cool in pan on wire rack for 15 minutes. Refrigerate covered to cool completely. When ready to serve, run a sharp thin bladed knife around edge of pan to loosed, the release springform.
Gingerbread with Stout
3/4 cup Irish stout
2 1/2 cups all purpose flour, plus more for coating the pan
1 Tbl. ground ginger
2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter, at room temperature, plus more for coating the pan
1 cup light brown sugar, packed
1/4 cup dark brown sugar, packed
2 eggs
1 egg yolk
1 cup light molasses
Powdered sugar, sifted, for dusting
Hard sauce
1 1/2 cups powdered sugar, sifted
1 stick unsalted butter, room temperature
2 Tbl. brandy
1 tsp. grated orange peel
Let the stout stand for a full hour at room temperature, stirring occasionally, to allow it to go flat. Heat the oven to 350 degrees (325 degrees if you are using a dark metal pan). Coat a 12-cup Bundt cake pan with butter and then dust with flour, tapping out the excess. Place the flour, spices, baking powder, baking soda, and salt in a large bowl and whisk to combine, set aside. Place the butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes. With the mixer still on medium speed, add the eggs and egg yolk and beat until combined, about 30 seconds. Add the molasses and beat on low speed until just combined. On low speed, add the flour mixture in three additions, alternating with the stout, and mixing for 30 seconds on medium speed after each addition. After the last addition, beat on low speed until just evenly incorporated, about 1 minute. Do not overmix. Scrape the batter into the prepared pan and smooth the top. Bake about 50 to 60 minutes or until the top springs back when touched. Place the cake in the pan on a wire rack for 15 minutes. Invert onto the rack to finish cooling completely. Transfer to a serving platter, dust with powdered sugar. Hard sauce; into a bowl add ingredients and blend together. Serve alongside gingerbread if desired
Dublin Whiskey Raisin Cake
2 1/2 cups whole buttermilk
2 cups of sugar
5 cups all purpose flour
2 sticks of butter
5 large eggs
1 tsp. cinnamon
1 tsp. freshly grated nutmeg
1 tsp. allspice
2 tsp. baking soda
1/4 tsp. salt
1 (16-ounce box) of dark raisins
1 (16-ounce) box of golden raisins
1/2 cup Irish whiskey
Preheat oven to 325 degrees. Grease a Dutch Oven. Into a bowl of electric mixer cream sugar and butter. Add in eggs one at a time. Add spices. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hours in covered Dutch Oven. Remove to cool and immediately pour whiskey over cake. Note; you can wait until cake cools and drizzle with a glaze if desired. To serve; spoon out into bowls.
Bon follain - as they say in Ireland
"do not merely look out for your own personal interests, but also for the interests of others." - Philippians 2:4
"Bear one another's burdens, and thereby fulfill the law of Christ" - Galatians 6:2
Be devoted to one another in brotherly love; give preference to one another in honor" - Romans 12:10
"But if anyone does not provide for his own, and especially for those of his household, he has denied the faith and is worse than an unbeliever." - 1 Timothy 5:8
"One who is gracious to a poor man lends to the LORD, and He will repay him for his good deed" - Proverbs 19:17
"Pure and undefiled religion in the sight of our God and Father is this; to visit orphans and widows in their distress and to keep oneself unstained by the world." - James 1:27
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