Category irish

baked irish style parsnips

Baked Irish-Style Parsnips

2 1/2 pounds parsnips
2 ounces butter or bacon fat
3 tablespoons stock
Salt and pepper to taste
Pinch of nutmeg

Serves 6 to 8.

Preheat oven to 375 degrees F.

Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg...

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killarney cake

Killarney Cake

1 (18.25 ounce) box chocolate fudge cake mix
1/4 cup cr?me de menthe or 1 teaspoon peppermint extract
1/2 cup chopped green maraschino cherries
1 1/2 cups heavy cream
3 tablespoons cr?me de menthe or 1/2 teaspoon peppermint
    extract and 2 tablespoons confectioners’ sugar
1/4 cup whole green maraschino cherries
Chocolate curls

Prepare cake mix following package directions, substitu...

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bailey’s irish cream bundt cake

Bailey’s Irish Cream Bundt Cake

1 (18.25 ounce) box yellow or chocolate cake mix
1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix
4 eggs
1/2 cup vegetable oil
3/4 cup Bailey’s Irish Cream liqueur
Sifted confectioners’ sugar or Bailey’s Irish Cream
    Glaze or Bailey’s Cream Cheese Frosting
Small St. Patrick’s Day cake decorations (optional)

In a large bowl, combine cake mix, pu...

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sticky toffee pudding

Sticky Toffee Pudding

Source: Beginish Restaurant, Dingle, Ireland

12 servings

8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup unsalted butter, at room temperature
1 cup packed golden brown sugar
4 large eggs
1 3/4 cups self-rising flour, divided
2 tablespoons instant coffee granules
1 teaspoon baking soda
Confectioners’ sugar
Whipped cream or vanilla ice cream
Car...

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popover pudding with irish bacon

Popover Pudding with Irish Bacon

Source: Gourmet – December 1998

This recipe is a variation on the classic English dish toad in the hole, which combines Yorkshire pudding batter with English sausage. If desired, you may substitute Canadian bacon for the Irish bacon called for...

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