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Thursday, March 13, 2014

Foodie Friday--March 14th

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.

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

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

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.

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.

Directions:

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.

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If you are a fan of the PBS series, Downton Abbey, you will adore The Quintessential Magpie's Downton Abbey Dinner Party.

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You'll find a tablescape and a recipe at Fabby's Living's Spring Luncheon.

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Enjoy a chopped taco salad at What's Cooking in the Burbs.

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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,

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Thursday, March 6, 2014

Foodie Friday -- March 7th

Spring is finally in the air. I've spent the week baking for St. Patrick's Day,

and so has Bandwidth. He made a Bailey's Irish Cream Bread Pudding that is out of this world.

The flavors are perfectly balanced--not too sweet--and the Bailey's adds a delicate touch of Ireland.

Bailey's Irish Cream Bread Pudding

by Bandwidth

Preheat oven to 350 degrees F.

Spray Pam on the sides and bottom of a 9" x 13" pan.

Into the pan, add 4 cups cubed bread (he used a fresh French baguette).

In a separate bowl, mix:

2 cups white sugar

5 large eggs

1 cup whole milk

1/2 cup heavy cream

1/2 cup Bailey's Irish Cream

2 teaspoons cinnamon

2 vanilla pods (split in half and scraped)

Pour mixture over the bread cubes and let it sit for ten minutes.

Make the topping:

1/2 cup brown sugar

1/2 stick unsalted butter

1 cup white chocolate chips

Mix and sprinkle over the top of the pudding.

Bake 35 minutes.

Serve with a powdered sugar/Bailey's glaze. Or get into a cupcake mode and throw caution to the wind: top the pudding with a huge, decadent poof of mascarpone.

Whipped cream is also a nice touch.

We're Sharing Last Week's Popular Recipes at Foodie Friday:

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We loved the Irish recipes at Cuisine Kathleen's St. Patrick's Day Food Ideas.

It's like a mini-cookbook--you'll be sure to find a recipe.

(To "pin," please go to Cuisine Kathleen's St. Patrick's Day Food Ideas.)

Cuisine Kathleen's St. Patrick's Day Food Ideas

Don't miss Cuisine Kathleen's Annual Pub Crawl.

Mark your calendars for March 12th,

6th Annual St. Patrick’s Day Blog Crawl

I'm delighted to participate in Cuisine Kathleen's 6th Annual St. Patrick's Day Blog Crawl!

Few people could resist this Divine Irish Apple Cake by Mary at Home Is Where the Boat Is.

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Home Is Where the Boat Is.

We were charmed by Festive Chocolate Covered Pretzels by Upstate Ramblings.

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Upstate Ramblings.

You'll love this Heartwarming Reuben Sandwich by Pat at Back Porch Musings.

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Back Porch Musings.

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Until next time,

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Tuesday, January 28, 2014

Homemade Irish Cream Liqueur: The Novel Bakers

The Novel Bakers are in Ireland again, this time we're looking at Home Made Winter,

a charming cookbook by Yvette Van Boven. I love all things Irish and go all out for St. Patrick's Day, so it isn't surprising that one recipe stood out:

Homemade Irish cream liqueur.

Homemade Irish Cream Liqueur

Yield: approximately 4 1/2 cups

3/4 cup heavy cream

1- 14oz can sweetened condensed milk

1 1/4 cups Irish whiskey * adjust to your preference

1 tablespoon instant coffee granules

2 tablespoons chocolate syrup

Place ingredients in a blender. Don't over mix--just blend everything.

Pour liqueur into clean bottles and cap. Will keep 2 months in the

fridge--if it lasts that long.

There's so much mystique around liqueurs, I never dreamed of making it. But it was

a snap. The taste will put you over the moon.

We love Bailey's Irish cream over vanilla ice cream, but I wanted to try something different and served the liqueur over double brownie chocolate chip ice cream. It was ambrosial.