Drink of the Weekend – Irish Mist

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- Irish Mist -

 

They say the Irish are lucky, but anyone who has had the misfortune of drinking a St Patrick’s Day cocktail might disagree. Usually lurid green in color and decked with a plastic shamrock, they’re the kind of drink which makes you nervous about the ingredients.

This St Patrick’s Day, however, you can avoid drinking food coloring by drinking the tipple of choice of the Old Tom & English, a stylish Sixties-style bar in London’s Sohis. It’s the Irish Mist – an ingenious cold twist on the traditional Irish coffee. The drink uses just three ingredients – whisky, a honey whisky liqueur and coffee essence – and is topped with a fluffy pile of whisky cream. Truly elegant: unless you happen to be wearing a leprechaun hat while drinking it, that is.

 

 

 

INGREDIENTS

.5 oz coffee essence (usually available in the bakery section of supermarkets – or use very strong espresso coffee mixed with and/or Tia Maria, to your taste)
1 oz Irish Mist honey liqueur
1 oz Jameson Irish whisky

PREPARATION

Shake all ingredients with ice and strain into a sherry glass.

Top with a dollop of whisky cream and grate some dark chocolate on top.

To make the whisky cream, simply splash some good quality whisky into some freshly whipped cream and add icing sugar to taste.

 

 

 

 

 

ST. PATRICK’S DAY

 

This year St. Patrick’s Day falls on a Tuesday, and as always is March 17th.

Corned beef and cabbage seems to be the American favorite for St. Patricks Day parties, but the Irish still don’t understand how that came about.

Let’s just say that in the great 19th century melting pot of America something was lost in translation!

Today, there’s no doubt that corn beef and cabbage is the quintessential Irish-American dish.

Whether you’re celebrating St. Patrick’s Day in New York, Boston or Dublin, you’re sure to find other familiar recipes like Irish stew or homemade Irish soda bread to honor the Irish and to celebrate the day.

Of course, what would St. Patrick’s Day be without the green beer? Simply add blue food dye (just remember the magic number 7 – six drops of blue dye per 1 pint of yellow beer) to create your own batch of the holiday’s signature drink.

For the college crowd – don’t forget the lime green jello shots! For everyone else? Guaranteed that nobody doesn’t like a Nutty Irishman cocktail.

Around the Web, take a virtual tour of Irish cooking, featuring an in-depth exploration of the very best of traditional St. Patrick’s Day dinners, along with traditional Irish foods (stews, breads, scones, high teas and other treats) offering complete ingredients and instructions…

 

Stout-Braised Short Ribs

 

INGREDIENTS

2 tablespoons canola oil
6 boneless short ribs (10 to 12 ounces each)
Kosher salt
Freshly ground pepper
1 onion, thinly sliced
1 large carrot, thinly sliced
3 cups beef stock or low-sodium broth
2 cups chocolate stout or other dark beer
Creamy Grits, for serving

 

PREPARATION

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil until shimmering.

Season the short ribs with salt and pepper and add 3 of them to the casserole.

Cook over moderate heat, turning, until well browned all over, about 10 minutes.

Transfer to a plate and repeat with the remaining ribs.

Pour off all but 2 tablespoons of the fat from the casserole.

Add the onion and carrot and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.

Add the beef stock and beer and bring to a boil.

Return the ribs to the casserole, cover and braise in the oven for about 2 hours, until the meat is very tender.

Transfer the ribs to a platter and tent with foil.

Using a slotted spoon, transfer the vegetables to a blender.

Strain the sauce into a heatproof measuring cup and skim off the fat.

Add the sauce to the blender and puree until smooth.

Return the sauce to the casserole and boil until reduced to 3 cups, about 8 minutes.

Season with salt and pepper.

Return the short ribs to the sauce and simmer over low heat until they are warmed through.

Serve the ribs with the grits.

 

Corned Beef & Cabbage

 

INGREDIENTS

1 (4- to 5-pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
4 cups low-sodium chicken broth
4 cups water
12 carrots, peeled (3 chopped, 9 halved crosswise)
2 celery ribs, chopped
1 onion, peeled and quartered
3 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon minced fresh thyme
1 teaspoon whole allspice
3 tablespoons unsalted butter
1 1/2 pounds small red potatoes
1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
Pepper to tasts

 

PREPARATION

 

Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4½ to 5 hours.

Transfer meat to 13 by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.

Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste. (Reserve cooking liquid for making Creamed Chipped Beef using leftover corned beef; recipe at right.)

Transfer beef to carving board and slice against grain into ¼-inch-thick slices. Serve with vegetables.

TO MAKE AHEAD: Prepare corned beef through step 2. Refrigerate moistened beef and cooking liquid separately for up to 24 hours. To serve, adjust oven rack to middle position and heat oven to 350 degrees. Transfer meat to carving board and slice against grain into ¼-inch-thick slices and return to baking dish. Cover dish tightly with foil and bake until meat is heated through, about 25 minutes. While meat is heating, proceed with step 3.

 

Other St. Patrick’s Day Recipes and Cooking - Direct from the Food Network, with star chef’s favorites plus ideas for complete menu planning, recipes for classic Irish grub, tips on cooking with beer, plus top Irish drink recipes.

St Patrick’s Day
 - Crubeens (pig’s trotters), Smoked Cod Pie and Dublin Lawyer (lobster) are some of the Irish foods to be found at this site. Plus side dishes, desserts and tea recipes…

St. Patrick’s Day Recipes and Menus from Teri’s Kitchen - Corned Beef and Cabbage makes an appearance in one menu here, but the rest cover more traditional Irish fare. There’s a bonus in the form of recipes for leftover corned beef and more favorite Irish dishes from visitors.

 

 

 

The real St. Patrick:

The Patron Saint of Ireland was born into either a Scottish or English family in the fourth century. He was captured as a teenager by Niall of the Nine Hostages who was to become a King of all Ireland.

Patrick was later sold into slavery in Ireland and put to work as a shepherd. He worked in terrible conditions for six years drawing comfort in the Christian faith that so many of his people had abandoned under Roman rule.

Patrick had a dream that encouraged him to flee his captivity and to head South where a ship was to be waiting for him. He travelled over 200 miles from his Northern captivity to Wexford town where, sure enough, a ship was waiting to enable his escape.

Upon arrival in England, he was captured by brigands and returned to slavery. He escaped after two months and spent the next seven years travelling Europe seeking his destiny. During this time he furthered his education and studied Christianity in the Lerin Monastery in France.

He returned to England as a priest. Again a dream greatly influenced him when he became convinced that the Irish people were calling out to him to return to the land of his servitude. He went to the Monastery in Auxerre where it was decided that a mission should be sent to Ireland. Patrick was not selected for this task to his great disappointment. The monk that was selected was called Paladius, but he died before he could reach Ireland and a second mission was decided upon.

Patrick was made a Bishop by Pope Celestine in the year 432 and, together with a small band of followers, traveled to Ireland to commence the conversion. Patrick confronted the most powerful man in Ireland Laoghaire, The High King of Tara as he knew that if he could gain his support that he would be safe to spread the word throughout Ireland.

To get his attention Patrick and his followers lit a huge fire to mark the commencement of Spring. Tradition had it that no fire was to be lit until the Kings fire was complete, but Patrick defied this rule and courted the confrontation with the King. The King rushed into action and travelled with the intention of making war on the holy delegation. Patrick calmed the King and with quiet composure impressed the King that he had no other intention than that of spreading the word of the Gospel.

The King accepted the missionary, much to the dismay of the Druids who feared for their own power and position in the face of this new threat. They commanded that he make snow fall. Patrick declined to do so stating that this was Gods work. Immediately it began to snow, only stopping when Patrick blessed himself.

Still trying to convince the King of his religion, Patrick grasped at a shamrock growing on the ground. He explained that there was but one stem on the plant, but three branches of the leaf, representing the Belssed Trinity. The King was impressed with his sincerity and granted him permission to spread the word of his faith, although he did not convert to Christianity himself. Patrick and his followers were free to spread their faith throughout Ireland and did so to great effect. He drove paganism (symbolised by the snake) from the lands of Eireann.

Patrick died on March 17th in the year 461 at the age of 76. It is not known for sure where his remains were laid although Downpatrick in County Down in the North of Ireland is thought to be his final resting place. His influence is still felt to this day as Nations the world over commemorate him on March 17th of every year.

More about St. Patrick around the Web:

Catholic Encyclopedia – St. Patrick

St. Patrick of Ireland

St. Patrick – Wikipedia

 

 

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