St. Patrick's Day dinner

E

e7sho20

New member
From what I read, I gather that Irish cooking depends very much on
high-quality butter. So the first thing I did for St. Patrick's Day was to
make butter (and buttermilk as a by-product).

The menu was:


Green pea soup with pea tendrils[1]

Parchment-wrapped salmon with butter, cabbage, and spring onions
Blanched asparagus with butter
Carrot salad with buttermilk-herb dressing

Coconut crepes with chocolate-whiskey sauce[2]


Pictures have been posted on Facebook because Sheldon can eat a bag of shit.

Bob
[1] Lin had made a fantastic vegetable broth (with lots of leek flavor). The
soup was made by whirling peas with that broth in the blender, then
straining it and garnishing with pea tendrils.

[2] The copycat recipe I have for Bailey's Irish Cream contains coconut
extract and chocolate, so the dessert was intended to mimic that flavor
profile.
 
sf wrote:



The crepes were improvised: I just mixed eggs, flour, milk, and Coco Lopez
coconut cream together and cooked in butter.




No, but here it is:


HOMEMADE BAILEY'S IRISH CREAM

3 eggs
1 pint whipping cream
1 1/2 to 2 cups Scotch
1/2 teaspoon coconut extract
2 to 4 tablespoon Hershey's chocolate syrup
1 can Eagle Brand sweetened condensed milk

Blend eggs in blender for 15 seconds, no longer. Add remaining ingredients
and blend until well mixed. Store in refrigerator.


I'm not sure where I got that recipe, so I can't give the appropriate
attribution for it. To me it seems odd to use Scotch rather than Irish
whiskey when making Irish Cream liqueur!

Bob
 
On Fri, 18 Mar 2011 22:05:56 -0700, "Bob Terwilliger"
wrote:

I have two different sizes of canned coconut milk in the cupboard.
Yay! Fold with some Nutella, maybe bananas and strawberries
(California strawberries are in the stores now) and it'll be divine.
Have you done a side by side taste test? I know home made kahlua
tastes way better than commercial, so I say "who cares" as long as it
tastes good. Here are the two Bailey's recipes I had on file -
they're pretty much alike. I'm adding yours to the list, because I
like that coconut twist. :)


Bailey's Irish Cream
CDKitchen http://www.cdkitchen.com
Serves/Makes: 4 | Difficulty Level: 2 | Ready In: < 30
minutes

Ingredients:
1 cup light cream
1 (14 oz.) can sweetened condensed milk
1 2/3 cup Irish Whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions:
Combine all ingredients in a blender and blend at high speed for 30
seconds. Place in a tightly sealed bottle and refrigerate.

Serving Ideas : Shake well before serving. NOTES : Liqueur will keep
for 2 months if refrigerated.

Recipe Location:
http://www.cdkitchen.com/recipes/recs/210/Baileys_Irish_Cream11737.shtml



Bailey's Original Irish Cream
SOAR

1 c light cream
1 can Eagle sweetened condensed milk (14 oz)
1 2/3 c Irish whiskey
1 tsp instant coffee
2 tbsp Hershey's chocolate syrup
1 tsp vanilla extract
1 tsp almond extract

Combine all ingredients in blender. Bled on high for 30 sec. Pour
into bottle and seal. Refrigerate. Will keep for 2 months if kept
cool.

Shake well before pouring.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 18 Mar 2011 22:39:01 -0700, "Bob Terwilliger"
wrote:

No problem. It wasn't embedded in the post.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 19 Mar 2011 18:25:31 -0700, "Bob Terwilliger"
wrote:

The canned coconut "stuff" I have is very thick and it says "milk" on
it. The thinner type comes frozen.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 19 Mar 2011 13:30:50 -0700, sf wrote:



WHY in the HELL would you put Scotch whisky into Irish Cream (creme)??

Use Jamesons, Kilbeggan, or a lesser Irish whiskey..
 
HumBug! wrote:

[just for the record - the recipe was posted by Bob T]

Maybe to replicate the flavor of Baileys? I'm not all *that*
familiar with Baileys-- and I haven't re-tasted scotch in decades--
but I wonder if it is the 'scotch' taste that keeps me from enjoying
Bailey's more.


I might try it with Bourbon and see if I like it better than the
original. I'll call it 'Evan's Kentucky Cream'--- but first I'm
making a Honey/Saffron/bourbon concoction.

So much to drink-- so little tolerance these days.
Jim
 
On 20/03/2011 10:10 AM, Jim Elbrecht wrote:


IMO, Irish whisky has some of the same qualities as single malt Scotch
whiskeys. The recipe that I used calls for Irishbut you can use Scotch,
and there is not much difference in the results. Never the less, the
coconut extrct is optional and AFAIAC unwanted, and that is way too much
chocolate. I use only one tablsepoons of home made chocolate sauce which
is made as per the Fryes cocoa powder recipe.


My recipe for Irish Cream:

4 eggs
1 pint cream
1 can sweetened condensed milk
1 Tablespoon chocolate syrup
8-12 oz. Irish Whisky.
 
On Sun, 20 Mar 2011 06:37:42 -0700, HumBug!
wrote:

Did you bother to read the original post that recipe was in?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article ,
sf wrote:


Well, of course not! It was more than 24 hours old, so it was dead!

:-)

Yours was more current, so he snipped everything you wrote, and replied
to the dead post.

:-(

--
Dan Abel
Petaluma, California USA
[email protected]
 
Dave Smith wrote:

-snip-

Maybe it is time to try that scotch again. I likes me Jameson's
every so often.

-snip-

I saved that one, too. One of these days. . . .

Jim
 
On Sun, 20 Mar 2011 11:32:14 -0700, Dan Abel wrote:


Scotch whiskey is CHEAPER than Irish whisky??

If you mean that MAKING Bailey's is cheaper than buying it,
then I can see why you'd use Scotch!

There are MANY brands of Irish Cream other than Bailey's,
all of which are cheaper and just as good.


No, I don't import my corned beef (mostly because it's Irish American,
and not definitively Irish) AND Irish soda bread, AND imported haggis,
because there are some things that NEED to be real, and not clones
 
The copycat recipe I have for Bailey's Irish Cream contains coconut
extract and chocolate, so the dessert was intended to mimic that flavor
profile. Blend eggs in blender for 15 seconds, no longer. Add remaining
ingredients
and blend until well mixed. Store in refrigerator.
I have for Bailey's Irish Cream contains coconut
extract and chocolate, I'm adding yours to the list, because I
like that coconut twist.




--
mian afi143
 
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