Featured Discussions - The Wild Geese2024-03-28T11:00:43Zhttps://thewildgeese.irish/forum/topic/list?groupUrl=the-irish-kitchen&feed=yes&xn_auth=no&featured=1Christmas Flavors Cookbook Challengetag:thewildgeese.irish,2014-10-22:6442157:Topic:1240232014-10-22T09:44:17.018ZKelly O'Rourkehttps://thewildgeese.irish/profile/KellyORourke
<p>Hello, Irish Kitchen Group. <a href="http://storage.ning.com/topology/rest/1.0/file/get/122496888?profile=original" target="_self"><img class="align-right" src="http://storage.ning.com/topology/rest/1.0/file/get/122496888?profile=RESIZE_320x320" width="300"></img></a></p>
<p>Thanks to the generous and talented <a href="http://thewildgeese.com/profile/MargaretMJohnson?xg_source=profiles_memberList" target="_self"><strong>Margaret Johnson</strong></a>, you all have an opportunity to win a free cookbook, full of Irish Christmas recipes! </p>
<p>We are looking for 6 Wild Geese members to participate. The first 6…</p>
<p>Hello, Irish Kitchen Group. <a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/122496888?profile=original"><img width="300" class="align-right" src="http://storage.ning.com/topology/rest/1.0/file/get/122496888?profile=RESIZE_320x320" width="300"/></a></p>
<p>Thanks to the generous and talented <a href="http://thewildgeese.com/profile/MargaretMJohnson?xg_source=profiles_memberList" target="_self"><strong>Margaret Johnson</strong></a>, you all have an opportunity to win a free cookbook, full of Irish Christmas recipes! </p>
<p>We are looking for 6 Wild Geese members to participate. The first 6 people to respond to this message by <a href="mailto:kelly@thewildgeese.com" target="_blank"><strong>emailing me</strong></a> <em>OR</em> by commenting below, will be our contestants. Each contestant will receive two recipes. Choose one to try, then post a description of the dish and a photo on The Wild Geese Blog page. Margaret will select one of the six to receive a <span style="text-decoration: underline;"><em>FREE</em></span> copy of her beautiful book, <strong>"Christmas Flavors of Ireland."</strong> The other five contestants will receive a voucher for a discounted copy of the book, so everyone benefits.</p>
<p>Contact me today to get started!</p>
<p>Here is the Amazon listing for "Christmas Flavors of Ireland": <br/> <a href="http://www.amazon.com/Christmas-Flavors-Ireland-Celebrating-Festive/dp/1620202077">http://www.amazon.com/Christmas-Flavors-Ireland-Celebrating-Festive/dp/1620202077</a></p>
<p><em>Kelly O.</em><br/> <em>The Wild Geese</em></p>
<p></p> Countdown to Christmas with Sticky Toffee Puddingtag:thewildgeese.irish,2014-07-26:6442157:Topic:1077022014-07-26T19:43:34.482ZMargaret M. Johnsonhttps://thewildgeese.irish/profile/MargaretMJohnson
<p><strong><span class="font-size-7" style="font-family: 'book antiqua', palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/122496918?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/122496918?profile=RESIZE_1024x1024" width="750"></img></a> B</span>oth the English and the Irish</strong> love this sweet, which is actually more like a cake than a pudding. The beauty of it is that it can be made in any number of shapes to suit your serving needs: in a springform pan and cut into slices; in a muffin pan or ramekins and served as…</p>
<p><strong><span class="font-size-7" style="font-family: 'book antiqua', palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/122496918?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/122496918?profile=RESIZE_1024x1024" width="750" class="align-full"/></a>B</span>oth the English and the Irish</strong> love this sweet, which is actually more like a cake than a pudding. The beauty of it is that it can be made in any number of shapes to suit your serving needs: in a springform pan and cut into slices; in a muffin pan or ramekins and served as individual cakes; or in a rectangular pan and cut into squares. Regardless of the shape, the flavor of the pudding and the richness of the sauce is what make this “pudding” special. While not a traditional Christmas dessert, it’s often served during the holidays as children and adults alike enjoy it equally.</p>
<p></p>
<p><b><span class="font-size-3">Sticky Toffee Pudding</span><br/></b><em>Serves 10-12</em></p>
<p>1 1/2 cups/ 350 ml water</p>
<p>1 1/4 cups/ 225 g chopped dates</p>
<p>2 tsp. baking soda</p>
<p>2 1/2 cups/350 g all-purpose flour</p>
<p>2 tsp. baking powder</p>
<p>16 tbsp. butter at room temperature</p>
<p>2/3 cup/175 g granulated sugar</p>
<p>4 large eggs, beaten</p>
<p>2 tsp. vanilla extract</p>
<p> </p>
<p><b>Toffee Sauce</b></p>
<p>2 cups/500 ml heavy cream</p>
<p>1 cup/225 g (packed) dark brown sugar</p>
<p>4 tbsp. butter</p>
<p> </p>
<p>Whipped cream or fresh strawberries for serving</p>
<p> </p>
<p>1. Preheat the oven to 350°F. Grease a 10-inch springform pan or the wells of a standard muffin pan and dust with flour; tap out excess.</p>
<p>2. In a medium saucepan, combine the water, dates, and baking soda. Bring to a boil, and then remove from the heat and set aside to cool completely.</p>
<p>3. Combine the flour and baking powder in a medium bowl. Set aside.</p>
<p>4. Beat the butter and sugar with an electric mixer on medium speed for 3-4 minutes, or until light and fluffy. Beat in the eggs, one at a time, and then alternately fold in the flour, dates, and vanilla.</p>
<p>5. Transfer to the prepared pan(s) and bake the large cake for 45 minutes, and the muffins for 20 minutes, or until a skewer inserted into the center comes out clean.</p>
<p>6. To make the sauce, combine the cream, brown sugar, and butter in a medium saucepan. Bring to a boil, and then reduce heat to low and simmer for 5-7 minutes, stirring once or twice, or until the sauce thickens.</p>
<p>7. Remove the cake(s) from the oven and let cool on a wire rack for about 10 minutes. Spoon some of the sauce over the top of the large cake and then release the sides of the pan. Remove the muffins from the pan and invert onto the rack.</p>
<p>8. To serve, cut the large cake into slices and serve with additional sauce cake. Put 1 small cake in the center of each of 12 dessert plates and spoon the sauce over the top. Garnish with some whipped cream or fresh strawberries. (Pudding and sauce can be made a day ahead; reheat the sauce on stovetop or microwave for a few minutes.)</p>
<p> </p> Seeking Individuals of Scots-Irish Descent for Cooking Road Showtag:thewildgeese.irish,2014-04-15:6442157:Topic:886082014-04-15T22:46:59.983ZGerry Reganhttps://thewildgeese.irish/profile/ger_regan
<p><a href="http://www.u.tv/images/bigfoodtrip/paul_nick.png" target="_blank"><img class="align-left" src="http://www.u.tv/images/bigfoodtrip/paul_nick.png?width=250" style="padding: 2px;" width="250"></img></a> The series is called <a href="http://shows.stv.tv/topics/paul-and-nicks-big-food-trip/" target="_blank">Paul & Nick’s Big USA Food Trip</a>. The series stars celebrity chefs Ulster native Paul Rankin and Scot Nick Nairn.</p>
<p>Previous episodes were filmed around Scotland and Northern Ireland but the show is broadening its location to America, specifically the east coast from Maine to Washington. It…</p>
<p><a href="http://www.u.tv/images/bigfoodtrip/paul_nick.png" target="_blank"><img src="http://www.u.tv/images/bigfoodtrip/paul_nick.png?width=250" width="250" class="align-left" style="padding: 2px;"/></a>The series is called <a href="http://shows.stv.tv/topics/paul-and-nicks-big-food-trip/" target="_blank">Paul & Nick’s Big USA Food Trip</a>. The series stars celebrity chefs Ulster native Paul Rankin and Scot Nick Nairn.</p>
<p>Previous episodes were filmed around Scotland and Northern Ireland but the show is broadening its location to America, specifically the east coast from Maine to Washington. It will follow the two chefs as they travel along the east coast of America meeting and cooking for people of Scotch-Irish descendancy.</p>
<p>Rankin, from <span>Ballywalter, County Down, and Nairn </span>will set out to discover how the settlers brought food traditions that have become mainstays of American food culture. They will also cook for family of Scots-Irish descent, using locally sourced produce and creating modern dishes that celebrate the Scotch-Irish heritage.</p>
<p>The producers are looking for people who may be interested in taking part in the series, specifically, American families, groups or organisations who are passionate and knowledgeable about their ancestry and connections with Ulster and Scotland. The company aims to be filming in the USA in May/June 2014.</p>
<p>Please contact Michael Conlon, from Invest NI (and a founding member of The Wild Geese), via <a href="http://mailto:michael.conlon@investni.com" target="_blank">michael.conlon@investni.com</a>, or via <strong>The Wild Geese</strong>, at <a href="http://thenewwildgeese.com/profile/MichaelConlon" target="_self">http://thenewwildgeese.com/profile/MichaelConlon</a>.</p> Traditional Bacon & Cabbagetag:thewildgeese.irish,2014-03-03:6442157:Topic:808642014-03-03T13:23:51.190ZRyan O'Rourkehttps://thewildgeese.irish/profile/RyanORourke
<p><span><a href="http://storage.ning.com/topology/rest/1.0/file/get/122488473?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/122488473?profile=RESIZE_1024x1024" width="750"></img></a></span></p>
<p><span><strong><span class="font-size-7" style="font-family: 'book antiqua', palatino;">T</span>his is possibly the most Irish of all dinners</strong>, and definitely one to opt for instead of corned beef and cabbage (which is scarcely known within the confines of Ireland itself). This particular recipe amends the tradition ever so slightly with the…</span></p>
<p><span><a href="http://storage.ning.com/topology/rest/1.0/file/get/122488473?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/122488473?profile=RESIZE_1024x1024" width="750" class="align-full"/></a></span></p>
<p><span><strong><span class="font-size-7" style="font-family: 'book antiqua', palatino;">T</span>his is possibly the most Irish of all dinners</strong>, and definitely one to opt for instead of corned beef and cabbage (which is scarcely known within the confines of Ireland itself). This particular recipe amends the tradition ever so slightly with the mustard sauce – but it is definitely worth the extra effort involved and much better then just scooping mustard out of a jar!</span></p>
<h2><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Ingredients</span></h2>
<ul>
<li>1½ kg (3 lbs) loin of bacon (whole, not sliced)<a href="http://www.jameswhelanbutchers.com/proddetail.php?prod=6405"><br/></a></li>
<li>1 carrot</li>
<li>2 celery sticks</li>
<li>2 leeks</li>
<li>1 tsp. peppercorns</li>
</ul>
<p><strong>For the topping:</strong></p>
<ul>
<li>1 tablesp. Irish or wholegrain mustard</li>
<li>1 tablesp. oven-dried breadcrumbs</li>
<li>½ tablesp. brown sugar</li>
<li>Knob of butter</li>
</ul>
<p><strong>For the Mustard Sauce:</strong></p>
<ul>
<li>50g (2 oz) butter</li>
<li>25g (1 oz) flour</li>
<li>1 tablesp. mustard</li>
<li>250ml (½ pt) mixture cooking liquid and cream (½ & ½)</li>
<li>1 kg (2 lbs) cabbage, finely sliced</li>
</ul>
<h2><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">To Cook</span></h2>
<p>Place the joint in a large saucepan. Add chopped vegetables and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approx. 20 minutes per ½ kg (1 lb).</p>
<p>Set oven to Gas Mark 6, 200°C (400°F). Remove the joint from the saucepan. Reserve liquid.</p>
<p>Remove the rind and score the fat. Place the joint on a roasting dish. Spread with mustard and bread-crumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes.</p>
<p><strong>To Make the Sauce</strong><br/> Melt the butter, add the flour and mustard. Cook for a minute or two. Whisk in the cooking liquid and cream. Bring to the boil. Reduce the heat and simmer for 3-4 minutes. Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm.</p>
<p><strong>To Cook the Cabbage</strong><br/> In another saucepan cook the cabbage lightly with some of the cooking liquid. Drain well and toss in butter. Season to taste.</p>
<p>Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and, of course, floury potatoes.</p>
<p></p>
<p><a href="http://thenewwildgeese.com/group/the-irish-kitchen" target="_self">Find more recipes in The Wild Geese Irish Kitchen</a></p>
<p></p> Guinness Applesauce Bars with Lemon Drizzletag:thewildgeese.irish,2014-02-24:6442157:Topic:795252014-02-24T22:03:37.523ZMargaret M. Johnsonhttps://thewildgeese.irish/profile/MargaretMJohnson
<p><em><a href="http://storage.ning.com/topology/rest/1.0/file/get/122488366?profile=original" target="_self"><img class="align-right" src="http://storage.ning.com/topology/rest/1.0/file/get/122488366?profile=RESIZE_480x480" width="375"></img></a></em></p>
<p><strong><span class="font-size-7" style="font-family: 'book antiqua', palatino;">N</span>o one was more surprised than I</strong> to learn that desserts could be made with Irish stouts, beers, and ales. Drinking them was a no-brainer, and using them for marinades and flavoring stews was a great idea, but I thought desserts were another matter. That was before…</p>
<p><em><a href="http://storage.ning.com/topology/rest/1.0/file/get/122488366?profile=original" target="_self"><img width="375" src="http://storage.ning.com/topology/rest/1.0/file/get/122488366?profile=RESIZE_480x480" width="375" class="align-right"/></a></em></p>
<p><strong><span style="font-family: 'book antiqua', palatino;" class="font-size-7">N</span>o one was more surprised than I</strong> to learn that desserts could be made with Irish stouts, beers, and ales. Drinking them was a no-brainer, and using them for marinades and flavoring stews was a great idea, but I thought desserts were another matter. That was before I realized that the sweet flavor produced by yeast and hops could easily translate to cakes, breads, and bars like these. This recipe originated with the brewers of Guinness more than three decades ago and remains a moist and delicious dessert or brunch dish.</p>
<p><b> </b></p>
<p></p>
<p><em>Makes 27 bars</em></p>
<p></p>
<p><b>Bars</b></p>
<p>1 3/4 cups all-purpose flour</p>
<p>1 tsp. baking soda</p>
<p>1/2 tsp. salt</p>
<p>1/2 tsp. ground cloves</p>
<p>1 tsp. ground cinnamon</p>
<p>1 cup unsweetened applesauce</p>
<p>3/4 cup (packed) light brown sugar</p>
<p>1/2 cup vegetable oil</p>
<p>1/3 cup Guinness stout</p>
<p>1/2 cup golden raisins</p>
<p>1/2 cup chopped dates</p>
<p>1/2 cup chopped walnuts</p>
<p> </p>
<p><b>Lemon Drizzle Icing</b></p>
<p>1 1/4 cup confectioners’ sugar</p>
<p>3 tbsp. milk</p>
<p>1/2 tsp. fresh lemon juice</p>
<p> <span style="font-size: 0.75em;"> </span></p>
<p>1. To make the bars, preheat the oven to 350º F. Grease a 9 x 13 in. baking pan and dust with flour; tap out excess.</p>
<p>2. In a large bowl, sift together the flour, baking soda, salt, cloves, and cinnamon. Set aside.</p>
<p>3. In another large bowl, stir together the applesauce, brown sugar, oil, and Guinness. Mix thoroughly. Add the flour mixture, a little at a time, beating well after each addition. Stir in the raisins, dates, and walnuts.</p>
<p>4. Transfer the batter to the prepared pan and bake for 30 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and cool in the pan for 20 minutes. Turn out onto on a wire rack and let cool completely. </p>
<p>5. Cut the bars into 9 rows by 3 rows and drizzle with the lemon icing.</p>
<p>6. To make the drizzle, in a small bowl, whisk together the sugar, milk, and lemon juice.</p>
<p>Drizzle the mixture over the bars.</p>
<p> </p>
<p><a href="http://thenewwildgeese.com/group/the-irish-kitchen" target="_self">Find more recipes in The Wild Geese Irish Kitchen</a></p>
<p></p> Norah's Dream Sconestag:thewildgeese.irish,2014-02-22:6442157:Topic:789832014-02-22T16:33:52.869ZCynthia Nealehttps://thewildgeese.irish/profile/CynthiaNeale
<p>This is a recipe from a collection of dessert recipes and essays in my book, <em>Pavlova in a Hat Box</em>, <em>Sweet Memories and Desserts</em>. I once had a Victorian tea catering business and over the years I developed many of my own recipes. As a writer of historical fiction, I take breaks and go to the kitchen to bake. While I stir and knead, scenes and stories rise in my mind while the sweets are rising in the oven. I created this scone to accompany my novel, <em>Norah: The Making of…</em></p>
<p>This is a recipe from a collection of dessert recipes and essays in my book, <em>Pavlova in a Hat Box</em>, <em>Sweet Memories and Desserts</em>. I once had a Victorian tea catering business and over the years I developed many of my own recipes. As a writer of historical fiction, I take breaks and go to the kitchen to bake. While I stir and knead, scenes and stories rise in my mind while the sweets are rising in the oven. I created this scone to accompany my novel, <em>Norah: The Making of an Irish-American Woman in 19th-Century New York (</em>Fireship Press). It is a cross between a traditional scone and a cookie. The scone has become a favorite amongst friends and readers here in New England and I hope you take the time to make these your own dreaming scones (for good scones do take time with a lot of gentle love pats).</p>
<p style="text-align: center;"><strong>Norah's Dream Scones</strong></p>
<p></p>
<p></p>
<p><strong><span style="font-size: 10pt;">2 1/4 cups King Arthur unbleached all-purpose flour (wee bit more for handling)<br/> ¼ cup brown sugar<br/> 2 tsp. baking powder<br/> ½ tsp. baking soda<br/> 1/2 tsp. salt</span></strong></p>
<p><strong><span style="font-size: 10pt;">1 stick cold un-salted butter<br/> ½ cup buttermilk<br/> 2 medium eggs<br/> {zest of 1 orange)<br/> drop or two of juice of the orange} – only for marmalade scones</span></strong></p>
<p><strong><span style="font-size: 10pt;">½ cup or more of marmalade (or other jams) – if making ginger scones use candied ginger slices minced and ginger jam (be creative and add what you like, such as dried cranberries with cranberry jam; dried blueberries with blueberry jam; dried cherries with cherry jam</span></strong></p>
<p><strong><span style="font-size: 10pt;"><br/> melted butter<br/> sanding sugar</span></strong></p>
<p><strong><span style="font-size: 10pt;">1) Set oven at 350 degrees; put parchment paper on cookie trays<br/> Mix dry ingredients into a large bowl; cut butter into small pieces and add to dry mixture; mix with pastry cutter (I couldn’t bake without this gadget) or use fingers to break up into small pea-sized pieces; butter should remain solid.</span></strong></p>
<p><strong><span style="font-size: 10pt;">2) In a small bowl, whisk together buttermilk, eggs, orange zest and drops thoroughly; add to dry mixture and barely combine.</span></strong></p>
<p><strong><span style="font-size: 10pt;">3) On a well-floured surface, divide dough into two pieces (if sticky, add a little flour, but not too much); don’t knead, but gently pat into two disks about ¾ inch thick and 7 inches in diameter.</span></strong></p>
<p><strong><span style="font-size: 10pt;">4) Spread marmalade or jam over one disk and top with other disk, pinching sides and pressing down; brush with melted butter and sprinkle with sugar; use a sharp knife to slice circle into 8 triangular wedges on baking sheet, leaving some space between them; chill until firm (20 min)</span></strong></p>
<p><strong><span style="font-size: 10pt;">5) Bake for 20 to 25 minutes, rotating sheets halfway; scones should be golden and it’s fine to have some bubbling marmalade peeking out.</span></strong></p>
<p><strong><span style="font-size: 10pt;"> </span></strong></p>
<p class="MsoNormal"><strong><span style="font-size: 10pt; line-height: 107%;"> </span></strong></p>
<p style="text-align: left;"><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/122488228?profile=original"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/122488228?profile=original" width="500"/></a>This is not a photo of Norah's Dream Scones! It is a photo of a lemon cranberry version, slightly different recipe, and not made into disks.</p> Brady's Celtic Honey Apple Tarttag:thewildgeese.irish,2014-02-16:6442157:Topic:780572014-02-16T15:46:58.086ZRuthie Colcombehttps://thewildgeese.irish/profile/RuthieColcombe
<p><span class="st">.</span></p>
<p><span class="st"><span class="st"><a href="http://storage.ning.com/topology/rest/1.0/file/get/122488033?profile=original" target="_self"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/122488033?profile=RESIZE_1024x1024" width="750"></img></a></span></span></p>
<p><span class="st"><span class="st">This lovely sweet is an Irish version of <span class="st">a classic French dessert, Normandy Tart</span></span></span></p>
<p><span class="st"><span class="st">It </span>is best served warm with Whipped Cream or a French vanilla ice…</span></p>
<p><span class="st">.</span></p>
<p><span class="st"><span class="st"><a href="http://storage.ning.com/topology/rest/1.0/file/get/122488033?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/122488033?profile=RESIZE_1024x1024" width="750" class="align-center"/></a></span></span></p>
<p><span class="st"><span class="st">This lovely sweet is an Irish version of <span class="st">a classic French dessert, Normandy Tart</span></span></span></p>
<p><span class="st"><span class="st">It </span>is best served warm with Whipped Cream or a French vanilla ice cream.</span></p>
<p><strong><span style="color: #000000;">Ingredients</span></strong></p>
<p>2 lb cooking apples<br/> 2 tbsp Brady's Celtic Honey<br/> 3 tbsp Liquid/runny Honey<br/> 1 small lemon<br/> 1 oz butter<br/> 2 level tsp ground cinnamon<br/> ½ tsp ground cloves<br/> 6 oz shortcrust pastry<br/> 3 dessert apples</p>
<p><strong>Directions</strong></p>
<p>Peel and core cooking apples and slice into a shallow saucepan. Cover and simmer gently until soft.</p>
<p>Mix the honey and Celtic honey together</p>
<p>Add three teaspoons of honey mixture, the grated rind of the lemon, butter and spices.</p>
<p>Simmer without covering until reduced to a thick puree, stirring occasionally.</p>
<p>If preferred stir in 2 extra tablespoons Celtic Honey.</p>
<p>Remove from heat and leave to cool.</p>
<p>Roll out the pastry to fit 8" flan case and prick base with fork.</p>
<p>Pour in the apple puree.</p>
<p>Core the dessert apples but don't peel.</p>
<p>Slice and arrange slices to overlap on top of the puree.</p>
<p>Bake at 400°F for about 30 mins.</p>
<p>Mix remainder of honey mixture and lemon juice and spread on top.</p>
<p>Bake until shiny and serve hot or cold.</p>
<p></p>
<p><a href="http://thenewwildgeese.com/group/the-irish-kitchen" target="_self">Check out more great recipes in The Wild Geese Irish Kitchen group</a></p>
<p></p> Brady's Irish Cream Chocolate Cheesecaketag:thewildgeese.irish,2014-02-16:6442157:Topic:781162014-02-16T14:02:43.491ZRuthie Colcombehttps://thewildgeese.irish/profile/RuthieColcombe
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/122487989?profile=original" target="_self"><br></br></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/122496994?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/122496994?profile=original" width="750"></img></a> <em>This cheesecake contains the best of two worlds, Brady's Irish Cream and the taste of good quality chocolate. </em><em>The texture of the filling turns out a little like mousse that melts in your mouth..and is a perfect combination with the crunchy chocolate…</em></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/122487989?profile=original" target="_self"><br/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/122496994?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/122496994?profile=original" width="750" class="align-full"/></a><em>This cheesecake contains the best of two worlds, Brady's Irish Cream and the taste of good quality chocolate. </em><em>The texture of the filling turns out a little like mousse that melts in your mouth..and is a perfect combination with the crunchy chocolate base. </em>It'a sweet that is always popular in our house on High days and Holidays.</p>
<p></p>
<p><span style="color: #000000;" class="font-size-3"><strong>Ingredients</strong></span><br/> <br/> 1 1/2 cups chocolate cookie crumbs<br/> 1/3 cup Icing/Confectioners' sugar<br/> 1/3 cup unsweetened good quality cocoa powder<br/> 1/4 cup butter<br/> 3 (8 ounce) packages cream cheese, softened<br/> 1 1/4 cups white sugar<br/> 1/4 cup unsweetened good quality cocoa powder<br/> 3 tablespoons all-purpose flour<br/> 3 eggs<br/> 1/2 cup sour cream<br/> 3 tbsp good quality grated chocolate<br/> 1/4 cup Brady's Irish Cream</p>
<p>Serves 12</p>
<p></p>
<p><span class="font-size-3"><strong>Directions</strong></span></p>
<p>Preheat oven to 350 degrees F (175 degrees C).</p>
<p>In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa.</p>
<p>Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan.</p>
<p>Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).</p>
<p>In a large bowl, combine cream cheese, grated chocolate, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth.</p>
<p>Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Bradys Irish Cream; mixing on low speed. Pour filling over baked crust.</p>
<p>Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.</p>
<p>With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving.</p>
<p>If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some plain chocolate wafer crumbs.</p>
<p>Serve with whipped heavy cream or clotted cream.</p>
<p></p>
<p><a href="http://thenewwildgeese.com/group/the-irish-kitchen" target="_self">Check out more great recipes in The Wild Geese Irish Kitchen group</a></p>
<p></p> Boxtytag:thewildgeese.irish,2014-02-01:6442157:Topic:753282014-02-01T16:43:11.622ZRyan O'Rourkehttps://thewildgeese.irish/profile/RyanORourke
<div class="ingredients"><b><span class="font-size-7" style="font-family: 'book antiqua', palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/122486944?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/122486944?profile=RESIZE_1024x1024" width="750"></img></a> B</span>oxty</b><span> (</span><i>bacstaí</i><span> or </span><i>arán bocht tí</i><span> </span><span>"poor-house bread"</span><span>) is a traditional Irish potato pancake. </span><span>The dish is mostly associated with the north midlands, north Connacht …</span></div>
<div class="ingredients"><b><span class="font-size-7" style="font-family: 'book antiqua', palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/122486944?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/122486944?profile=RESIZE_1024x1024" width="750" class="align-full"/></a>B</span>oxty</b><span> (</span><i>bacstaí</i><span> or </span><i>arán bocht tí</i><span> </span><span>"poor-house bread"</span><span>) is a traditional Irish potato pancake. </span><span>The dish is mostly associated with the north midlands, north Connacht </span><a href="http://en.wikipedia.org/wiki/Connacht" title="Connacht"></a><span>southern Ulster</span><span>, in particular the counties of Mayo, Sligo, Donegal (</span><a href="http://en.wikipedia.org/wiki/County_Mayo" title="County Mayo"></a><span>where it is known locally as poundy or poundies; also known as potato bread in Ulster), Fermanagh, Longford, Leitrim, and Cavan. </span><span>There are many recipes but all contain finely grated, raw potatoes </span><span>and all are served fried.</span></div>
<p> </p>
<div class="ingredients"></div>
<div class="ingredients"><span>Some recipes include onions, but I <em>hate</em> onions ... so I use a recipe without them.</span></div>
<p> </p>
<div class="ingredients"></div>
<div class="ingredients">50g Plain Flour<br/> 4 Large Potatoes (peeled and grated)<br/> 1 Egg (beaten)<br/> Pinch of Bread Soda (sieved)<br/> Salt and Pepper<br/> Oil for frying</div>
<p> </p>
<div class="method"><h3>Method:</h3>
<ol>
<li>Put grated potatoes, flour, bread soda, egg, salt and pepper into a bowl.</li>
<li>Mix well, until all ingredients are blended together.</li>
<li>Use as soon as mixture is mixed. Do not allow to stand as the mixture can discolour.</li>
<li>Heat a little oil on a frying pan, when hot drop spoonfuls of mixture onto pan and fry for about 3 to 4 minutes, then turn and repeat on the other side.</li>
<li>Boxty should be golden brown when cooked.</li>
<li>Serve hot.</li>
</ol>
<h4>Serving suggestions</h4>
<ol>
<li>Served as part of a hearty Irish Breakfast.</li>
<li>Place poached egg or scrambled egg on Boxty.</li>
<li>Serve with beef or chicken.</li>
</ol>
<p style="text-align: center;"><em>Boxty on the griddle,</em><br/> <em>boxty on the pan,</em><br/> <em>If you can't bake boxty</em><br/> <em>sure you'll never get a man</em></p>
<p style="text-align: center;"></p>
<p style="text-align: left;"><a href="http://thenewwildgeese.com/group/the-irish-kitchen" target="_self">Check out more great recipes in The Wild Geese Irish Kitchen group</a></p>
<p style="text-align: left;"></p>
</div> Honey and Whiskey Caketag:thewildgeese.irish,2013-12-03:6442157:Topic:660192013-12-03T18:23:38.045ZRuthie Colcombehttps://thewildgeese.irish/profile/RuthieColcombe
<div class="definition"><h5><a href="http://storage.ning.com/topology/rest/1.0/file/get/122484686?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/122484686?profile=RESIZE_1024x1024" width="750"></img></a></h5>
<h5><span class="font-size-2">This is a fairly new recipe to my collection but one that is very popular. The recipe produces a flavourful cake and is a perfect celebration/festive cake for those who don't like fruit cake. The Honey and Whiskey compliment each other beautifully creating a rather special cake suitable for any…</span></h5>
</div>
<div class="definition"><h5><a href="http://storage.ning.com/topology/rest/1.0/file/get/122484686?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/122484686?profile=RESIZE_1024x1024" width="750" class="align-full"/></a></h5>
<h5><span class="font-size-2">This is a fairly new recipe to my collection but one that is very popular. The recipe produces a flavourful cake and is a perfect celebration/festive cake for those who don't like fruit cake. The Honey and Whiskey compliment each other beautifully creating a rather special cake suitable for any occasion,,</span></h5>
<h5>PREP TIME</h5>
<br/> 20 min</div>
<div class="definition"><h5>TOTAL TIME</h5>
<br/> 45 min</div>
<div class="definition"><h5>SERVINGS 8</h5>
</div>
<div class="secondary"><div class="yummly-recipe-ingredients"><h3> Cake Ingredients</h3>
<ul>
<li class="ingredient"><span class="amount">6 ozs </span><strong class="name">self rising flour</strong></li>
<li class="ingredient"><span class="amount">6 ozs </span><strong class="name">butter</strong></li>
<li class="ingredient"><span class="amount">6 ozs </span><strong class="name">brown sugar</strong> (<span class="remainder">soft</span>)</li>
<li class="ingredient"><span class="amount">3 </span><strong class="name">beaten eggs</strong></li>
<li class="ingredient"><span class="amount">4 tbsps <strong>Good Irish </strong></span><strong class="name">whiskey</strong></li>
<li class="ingredient"><span class="amount">1 </span><strong class="name">orange zest</strong></li>
</ul>
<p><span class="font-size-3"><strong>Icing</strong></span></p>
<ul>
<li class="ingredient"><span class="amount">6 ozs </span><strong class="name">icing sugar/ /confectioners sugar</strong></li>
<li class="ingredient"><span class="amount">2 ozs </span><strong class="name">butter</strong></li>
<li class="ingredient"><span class="amount">1 tbsps </span><strong class="name">honey</strong> (<span class="remainder">clear</span>)</li>
<li class="ingredient">1 tbspn of Good <strong>mead or Honey liqueur</strong></li>
<li class="ingredient"><strong class="name">juice</strong> (<span class="remainder">orange</span>)</li>
<li class="ingredient"><strong class="name">sliced almonds</strong> (<span class="remainder">toasted, garnish)</span></li>
</ul>
</div>
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<p></p>
<div class="definition"><a href="http://thenewwildgeese.com/group/the-irish-kitchen" target="_self">Check out more great recipes in The Wild Geese Irish Kitchen group</a></div>
<p></p>
</div>
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<div class="tertiary light"><div class="yummly-prep-steps"></div>
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