irish

Irish Cream Espresso Martini

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Irish Cream Espresso Martini! Coffee is one of those aromas that has a way of lifting my mood, even if I’m already feeling pretty upbeat. Recently, while discovering a new coffee shop on a weekend getaway, I perused the café shelves until it was time to place my order. Then I saw it…a homemade coffee-scented candle, referred to as Java Nut. It seemed to radiate with the appealing fragrance of roasted coffee beans, generating the hypnotic response of an impulse-buy. What a powerful aroma. I immediately bought two candles, along with a double shot espresso. I guess you could say I have a love affair with coffee. Now I can “light” my coffee and drink it, too. 

IRISH CREAM ESPRESSO MARTINI 

Ingredients:

2 ounces Irish Whiskey 

2 ounces Irish Cream Liqueur 

2 ounces prepared cold espresso 

1 ounce coffee liqueur 

1 ounce vodka

Instructions:

In a martini shaker, combine Irish Whiskey, Irish Cream Liqueur, cold espresso, coffee liqueur, and vodka. Add ice cubes. Shake well until chilled. Strain cocktail into two martini glasses. Garnish with a dusting of nutmeg. Serve immediately. 

Irish Morning Porridge

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Irish Morning Porridge! Depending on where you live, porridge can be the correct terminology for this dish versus its familiar counterpart known as oatmeal. Both are grain-based meals yet porridge allows the chef to substitute cornmeal, quinoa, and polenta, if the craving nudges you in that direction. Oatmeal, on the other hand, consists of rolled oats, old-fashioned, steel-cut, whole, and instant oats. Just oats. Yet here we are. They each have health benefits and do the body good, so I say use the terms interchangeably. 

IRISH MORNING PORRIDGE 

Ingredients:

1 1/2 cups water

1/3 cup steel-cut oats

1/8 teaspoon sea salt

.5 ounces box of raisins

Dash cinnamon, to taste

Fresh strawberry, for garnish

Raw honey, to drizzle

Instructions:

Bring the water to a boil in a small saucepan over medium-high heat. Gently add the steel-cut oats, sea salt, and raisins into the water; bring back to boil. Reduce heat to low; simmer for 30 minutes without stirring. Remove from heat. Sprinkle with cinnamon and garnish with a fresh strawberry. Drizzle with raw honey. Serve immediately. 

Irish Apple Cake

What’s Cooking in Gail’s Kitchen? Bright Ideas: Irish Apple Cake! I can practically hear your first question: How is this cake different from a traditional one? Well, as you mix the ingredients, you may notice the batter is pretty thick and dense. It’s not pourable like a cake mix, that’s for sure. I guess you could compare it somewhat to a sponge cake…..with apples. Plus topping. Streusel is what makes it extra-special, if you know what I mean. When it’s all said and done, you can definitely justify eating it as an early breakfast, a midday brunch, an afternoon pick-me-up, or a late night dessert. If you were at my house, you’d see my husband keeps a spoon propped inside the cake dome. Because, sometimes…you know, you just can’t resist one bite.

IRISH APPLE CAKE

Ingredients for Streusel Topping:

3/4 cup flour

1/4 cup rolled oats

1/2 cup sugar

1/8 teaspoon sea salt

6 tablespoons butter, cold

Instructions for Streusel Topping:

In a medium bowl, combine flour, rolled oats, sugar, and sea salt. Mix well. Add the cold butter, using a fork. Blend the butter into the flour mixture until it resembles coarse breadcrumbs. Set bowl aside in the refrigerator.

Ingredients for Irish Apple Cake

1/2 cup butter, room temperature

1/2 cup sugar

2 teaspoons vanilla extract

2 eggs

1 1/4 cup flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/8 teaspoon sea salt

3 tablespoons milk

3 Granny Smith apples, peeled, cored, and sliced thin

Instructions for Irish Apple Cake:

Preheat oven to 350°. Butter and line a 9” round baking dish. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla extract. Beat eggs, one at a time, and add to creamed mixture. In a separate bowl, whisk together flour, baking powder, cinnamon, and sea salt. Fold the dry ingredients into the wet ingredients. Gradually add milk while mixing as the batter forms. Transfer batter to the prepared baking dish. Arrange a single layer of sliced apples over batter. Cover the apples with the streusel topping. Bake 60-65 minutes, or until a cake tester comes out clean. Cool 10 minutes before slicing. Serve warm or at room temperature.

Irish Cream Espresso Martini

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Irish Cream Espresso Martini! Coffee is one of those aromas that has a way of lifting my mood, even if I’m already feeling pretty upbeat. Recently, while discovering a new coffee shop on a weekend getaway, I perused the café shelves until it was time to place my order. Then I saw it…a homemade coffee-scented candle, referred to as Java Nut. It seemed to radiate with the appealing fragrance of roasted coffee beans, generating the hypnotic response of an impulse-buy. What a powerful aroma. I immediately bought two candles, along with a double shot espresso. I guess you could say I have a love affair with coffee. Now I can “light” my coffee and drink it, too.

IRISH CREAM ESPRESSO MARTINI

Ingredients:

2 ounces Irish Whiskey

2 ounces Irish Cream Liqueur

2 ounces prepared cold espresso

1 ounce coffee liqueur

1 ounce vodka

Instructions:

In a martini shaker, combine Irish Whiskey, Irish Cream Liqueur, cold espresso, coffee liqueur, and vodka. Add ice cubes. Shake well until chilled. Strain cocktail into two martini glasses. Garnish with a dusting of nutmeg. Serve immediately.

Irish Cream Espresso Martini

What’s Cooking in Gail’s Kitchen? Irish Cream Espresso Martini! Head out for “Date Night” that begins with Happy Hour Specials and you’ll notice one of the most popular crafted cocktails these days. It continues to bring raves from bartenders as well as patrons. It’s called the Espresso Martini, which is simply an iced coffee concoction created for adults. It is a sipping cocktail made with alcohol, espresso, and coffee liqueur, with a cream liqueur option. Shaken, not stirred. Recently I overheard a customer tell the bartender she wanted the martini shaken 27 times before he poured it into the classic v-shaped martini glass. By the serious expression on her face, I’m sure she was counting. For this at-home version, I chilled the ingredients overnight to make crafting a breeze.

IRISH CREAM ESPRESSO MARTINI

Ingredients:

1 ounce vodka

1 ounce coffee liqueur

2 ounces Irish Cream liqueur

2 ounces Irish Whiskey

2 ounces prepared cold espresso

Instructions:

In a 16-ounce cocktail shaker, combine vodka, coffee liqueur, Irish Cream liqueur, Irish Whiskey, and prepared espresso. Add approximately six ice cubes. Tighten lid and shake until well combined and chilled. Strain crafted cocktail into two martini glasses. Serve immediately.

Irish Apple Cake

What’s Cooking in Gail’s Kitchen? Bright Ideas: Irish Apple Cake! I can practically hear your first question: How is this cake different from a traditional one? Well, as you mix the ingredients, you may notice the batter is pretty thick and dense. It’s not pourable like a cake mix, that’s for sure. I guess you could compare it somewhat to a sponge cake…..with apples. Plus topping. Streusel is what makes it extra-special, if you know what I mean. When it’s all said and done, you can definitely justify eating it as an early breakfast, a midday brunch, an afternoon pick-me-up, or a late night dessert. If you were at my house, you’d see my husband keeps a spoon propped inside the cake dome. Because, sometimes…you know, you just can’t resist one bite.

IRISH APPLE CAKE

Ingredients for Streusel Topping:

3/4 cup flour

1/4 cup rolled oats

1/2 cup sugar

1/8 teaspoon sea salt

6 tablespoons butter, cold

Instructions for Streusel Topping:

In a medium bowl, combine flour, rolled oats, sugar, and sea salt. Mix well. Add the cold butter, using a fork. Blend the butter into the flour mixture until it resembles coarse breadcrumbs. Set bowl aside in the refrigerator.

Ingredients for Irish Apple Cake

1/2 cup butter, room temperature

1/2 cup sugar

2 teaspoons vanilla extract

2 eggs

1 1/4 cup flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/8 teaspoon sea salt

3 tablespoons milk

3 Granny Smith apples, peeled, cored, and sliced thin

Instructions for Irish Apple Cake:

Preheat oven to 350°. Butter and line a 9” round baking dish. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla extract. Beat eggs, one at a time, and add to creamed mixture. In a separate bowl, whisk together flour, baking powder, cinnamon, and sea salt. Fold the dry ingredients into the wet ingredients. Gradually add milk while mixing as the batter forms. Transfer batter to the prepared baking dish. Arrange a single layer of sliced apples over batter. Cover the apples with the streusel topping. Bake 60-65 minutes, or until a cake tester comes out clean. Cool 10 minutes before slicing. Serve warm or at room temperature.

The Luck ‘o the Irish: Corned Beef Brisket

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Corned Beef Brisket! Eating corned beef brisket isn’t just for St. Patrick’s Day anymore. However, it’s the best time to stock up when it’s popular and readily available at the nearby market. Go from the traditional favorite dinner one day to corned beef hash and eggs the next morning and Reuben sliders for a late night snack. Are you getting the idea? Be creative and tell me yours!

CORNED BEEF BRISKET

Ingredients:

3-pound corned beef brisket, boneless

1/8 teaspoon thyme

1/8 teaspoon garlic powder

1/8 teaspoon allspice

1 tablespoon peppercorns

1 tablespoon bay leaves

1 cup ginger beer or water

1-pound baby carrots, peeled

4 tablespoons butter

1/8 teaspoon paprika

Instructions:

Preheat oven to 300°. Place corned beef brisket, fat side up, in a covered roaster. Sprinkle spices on top. Add 1 cup of ginger beer or water. Cover and roast for three hours. The guideline is one hour per pound. After 2 hours add carrots to roaster. Cover and cook for 1 hour. At that time, the contents should be fork tender. Let the brisket rest for 15 minutes before slicing across the grain. Remove carrots and place in a bowl. Add butter to coat. Sprinkle with paprika.

BOILED CABBAGE

Ingredients:

1 head of cabbage

1/2 teaspoon salt

4 tablespoons butter

Instructions:

In a deep pan, add 2 inches of water. Bring to a boil. Add cabbage quarters and salt. Reduce heat; simmer 10 minutes. Turn cabbage with tongs. Simmer 5 minutes longer until tender. Drain well. Add butter to coat cabbage thoroughly.

PARSLEY BOILED POTATOES

Ingredients:

3 medium potatoes, peeled and cut into sections

1/2 teaspoon salt

4 tablespoons butter

1/4 teaspoon parsley

Instructions:

Place potatoes in 2 quart saucepan. Pour in enough water to cover. Add salt. Bring to a boil over medium heat. Cook potatoes 15-20 minutes, or until tender. Drain. Add butter to coat. Garnish with parsley.

McNamara’s Irish Pub and Restaurant in Nashville, Tennessee

Dining Outside the Home: McNamara’s Irish Pub and Restaurant in Nashville, Tennessee! For authentic Gaelic food in homey surroundings, McNamara’s friendly atmosphere feels as though you stepped into a local pub in Ireland. Inhale the aromas of savory shepherds pie, tender corned beef, buttery cabbage, or crispy fish and chips. Popular draft beers, aged Irish whiskeys, and after-dinner libations move the meal along toward Happy Hour and live entertainment. Prepare yourself for a great time where everyone is treated like family.

Irish Soda Bread with Whiskey Glaze

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Irish Soda Bread with Whiskey Sauce! In honor of an Irish tradition, this classic staple is made with simple ingredients. The hard crust and dense center is very filling and meant to be eaten often with meals. The sign of the cross on top symbolized protection of the family. Since yeast is not used, preparation comes easily and on short notice for unexpected guests who pop in. Make this bread today and the aromas linger to keep your home smelling nice in the days ahead.

IRISH SODA BREAD WITH WHISKEY GLAZE

Ingredients:

1 cup raisins

1/2 cup Irish Whiskey, or water

1/4 teaspoon cinnamon

2 1/2 cups flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons butter, softened

1/2 cup buttermilk

Irish Whiskey Glaze:

1 1/2 cups powdered sugar

1 teaspoon butter, softened

3 teaspoons Irish Whiskey*

*For nonalcoholic glaze, substitute with 1/4 teaspoon vanilla and 2 1/2 teaspoons milk.

Instructions:

Preheat oven to 375°. Grease baking sheet. In a small saucepan, combine raisins, Irish whiskey or water, and cinnamon. Bring to a boil, stirring occasionally, and then reduce to a simmer until the raisins are plump and the liquid is almost evaporated. Remove from heat. Do not drain. In a mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture until it resembles fine crumbs. Add raisins plus liquid. Stir to blend. Gradually stir in buttermilk until the dough pulls away from the side of the bowl. Turn onto a lightly floured surface and knead 2 minutes until smooth. Shape into a round loaf. Transfer to baking sheet. Cut an “X” in the top before baking. Bake 35 minutes or until golden brown. While the bread is is in the oven, combine powdered sugar, butter, and Irish whiskey. Stir until creamy. When the bread is finished, brush with glaze. Serve warm.