+(2).jpg)
Welcome to the March 14 Foodie Friday, where great food is always on the menu.
I've been cooking Irish goodies this week. If you are looking for recipes and tablescape ideas,
pop over to Cuisine Kathleen's 6th Annual St. Patrick's Day Blog Crawl.
First, I'm sharing Bailey's Irish Cream Fudge with Pistachios.
I saw the recipe on my friend Butteryum's blog. Patricia's photos went viral, and you can still find them pinned like crazy on Pinterest. That's how much people love this recipe.
Since my kitchen is overflowing with pistachios, I just had to try Butteryum's recipe.
+(2).jpg)
.jpg)
You can find the original recipe at the fabulous Butteryum's blog. Patricia
adapted her recipe from Eat Good 4 Life.
Ingredients:
36 oz white chocolate chips, Ghirardelli brand, 3 bags
1 14 oz can sweetened condense milk, unsweetened is best
1/2 cup Irish cream liquor, more if you like
1/2 cup raw pistachios, chopped, more if you like
1 14 oz can sweetened condense milk, unsweetened is best
1/2 cup Irish cream liquor, more if you like
1/2 cup raw pistachios, chopped, more if you like
Read more at http://www.eatgood4life.com/irish-cream-and-pistachio-fudge/#KLdLdlmphKKOgvJf.99
Bailey's Irish Cream Fudge with Pistachios
36 oz white chocolate chips
1- 14 oz can Eagle Brand sweetened condensed milk
6 Tablespoons Bailey's Irish Cream
1/4 cup pistachios, chopped
1/4 teaspoon sea salt plus a few pinches of sea salt
Spread aluminum foil on the bottom and sides of a 9" x 9" pan, then grease the foil (I used Pam).
Into a double boiler add white chocolate chips, sweetened condensed milk, Irish cream, and salt. Stir over medium flame until the chocolate has melted and ingredients is blended. Remove pan from heat and add pistachios. Place mixture in the foil-lined pan and chill until set. Sprinkle the top with sea salt, if desired.
Next . . .
Irish Whiskey-Pistachio Crusted Corned Beef
Irish Whiskey-Pistachio Crusted Corned Beef
I don't have a recipe, just a procedure: braise the corned beef according to the directions on the package. Place brisket in a baking pan. Reserve 1/4 cup "braising" liquid.
In a separate bowl, make a glaze.
36 oz white chocolate chips, Ghirardelli brand, 3 bags
1 14 oz can sweetened condense milk, unsweetened is best
1/2 cup Irish cream liquor, more if you like
1/2 cup raw pistachios, chopped, more if you like
1 14 oz can sweetened condense milk, unsweetened is best
1/2 cup Irish cream liquor, more if you like
1/2 cup raw pistachios, chopped, more if you like
Directions:
Lined a square pan, I used an 8x8 square baking pan, with foil paper and lightly grease it.
In a sauce pan, at low heat, pour all of the ingredients except pistachios. Stir constantly until chocolate has almost melted.
Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and pour evenly onto prepared pan. Let cool until set. Remove fudge from pan and peal off the foil paper. Cut fudge into small squares.
Store fudge in a airtight glass container.
In a sauce pan, at low heat, pour all of the ingredients except pistachios. Stir constantly until chocolate has almost melted.
Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and pour evenly onto prepared pan. Let cool until set. Remove fudge from pan and peal off the foil paper. Cut fudge into small squares.
Store fudge in a airtight glass container.
Read more at http://www.eatgood4life.com/irish-cream-and-pistachio-fudge/#SY1b4ydhErcLWKFU.99
36 oz white chocolate chips, Ghirardelli brand, 3 bags
1 14 oz can sweetened condense milk, unsweetened is best
1/2 cup Irish cream liquor, more if you like
1/2 cup raw pistachios, chopped, more if you like
1 14 oz can sweetened condense milk, unsweetened is best
1/2 cup Irish cream liquor, more if you like
1/2 cup raw pistachios, chopped, more if you like
Directions:
Lined a square pan, I used an 8x8 square baking pan, with foil paper and lightly grease it.
In a sauce pan, at low heat, pour all of the ingredients except pistachios. Stir constantly until chocolate has almost melted.
Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and pour evenly onto prepared pan. Let cool until set. Remove fudge from pan and peal off the foil paper. Cut fudge into small squares.
Store fudge in a airtight glass container.
In a sauce pan, at low heat, pour all of the ingredients except pistachios. Stir constantly until chocolate has almost melted.
Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and pour evenly onto prepared pan. Let cool until set. Remove fudge from pan and peal off the foil paper. Cut fudge into small squares.
Store fudge in a airtight glass container.
Read more at http://www.eatgood4life.com/irish-cream-and-pistachio-fudge/#SY1b4ydhErcLWKFU.99
Irish Whiskey Glaze
1 cup firmly packed dark brown sugar
1 tablespoon dry mustard or Dijon mustard
¼ cup light molasses
1/3 cup Jamison's whiskey
1/4 cup "braising water"
1/4 cup shelled, chopped pistachios
salt and pepper
Mix ingredients and spread onto the brisket.
Bake at 350 degrees for 15 - 20 minutes (or until glaze has thickened).
Remove brisket from oven. Cool slightly, then sprinkle
top of corned beef with pistachios.
Leftovers make an out of this world sandwich.
Finally, the easiest recipe I know:
Sea Salt Irish Cream Donuts
What You Need:
1 box store-bought donuts, plain--no icing
Bailey's Irish Cream
Confectioner's Sugar
Sea Salt
Whisk together the Irish cream and sugar. I don't have a recipe. I just
"eyeball" the sugar and cream, working with the ingredients until the mixture
is neither too runny nor too thick. Place the donuts on a rack and drizzle the icing over the tops
and sides. Sprinkle with French sea salt (to cut the sweetness a bit).
Here's a peek at last week's most popular recipes at Foodie Friday.
Talk about fabulousness.
Note: If you are visiting from Pinterest, do not pin the following photos from Foodie Friday. Click on the links and pin from the featured blogs.
If you are a fan of the PBS series, Downton Abbey, you will adore The Quintessential Magpie's Downton Abbey Dinner Party.
To pin this photo, click HERE.
You'll find a tablescape and a recipe at Fabby's Living's Spring Luncheon.
To pin this photo, visit Fabby's Living's Spring Luncheon.
Enjoy a chopped taco salad at What's Cooking in the Burbs.
To pin this photo, click HERE.
If you are contributing a recipe to this week's Foodie Friday, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.
You can read a complete guide to this linky party HERE. It's pretty simple. You don't need to "like" our Facebook page or be a follower of this blog to participate. Nor do you need to include a backlink or Foodie Friday button in your post. Add as many recipes as you wish, old or new. If you love food, we love you.
Pretty please do not pin images from the FF thumbnails. Visit the source blogs. Thanks.
If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.
Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary. We are food people. And that's a marvelous thing.
Until next time,
No comments:
Post a Comment