3/4 cup of hot, strong coffee
1 teaspoon brown sugar
3 tablespoons Irish whiskey
1/4 cup heavy cream or whipping cream, lightly beaten with a whisk but still pourable (a little stiffer than a milk froth but not quite as stiff as whipped cream)
Pour boiling water in an 8 ounce coffee cup or glass to preheat it. Let it sit for at least a minute, then pour the water out.
Pour hot coffee in coffee cup or glass.
Stir in brown sugar until dissolved. Stir in Irish Whiskey.
Using a tablespoon, gently spoon heavy or whipping cream on top of the coffee. Do not stir. The trick is for the cream to float on top of the coffee, allowing you to sip the coffee through the cream.
Ice cream floats usually come in big, guilty serving sizes but I like to prepare them in a small glass or a tea cup.
4 rounded scoops of vanilla ice cream
1 12-15 ounce bottle or can of Guinness stout
Place 1 scoop of vanilla ice cream in each of the 4 small glasses or tea cups.
Slowly pour Guinness stout over them.
*Feel free to make this treat your own! Some ideas… Substitute chocolate ice cream for vanilla. Add whipped cream, cocoa powder or hot fudge on the top. Serve with chocolates, malt balls or shortbreads on the side. And of course, for your UNDER-21 friends, use Root Beer or Ginger Beer over the ice cream.
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter cut into cubes
1/4 cup sugar
the zest of half a lemon
1/4 cup currants
1 cup heavy cream, plus a little for brushing
sugar to sprinkle on top
Preheat oven to 350 degrees.
In a large bowl, combine flour, baking powder and salt.
Add cold butter cubes to flour mixture and pinch cubes into the flour until you have a crumbly mixture.
In a small bowl, combine sugar, lemon zest and currants. Toss sugar to coat zest and currants and then add to the flour mixture and mix well.
Make a well in the middle of the bowl and slowly add the cream, while tossing the flour with a fork until moistened. Knead dough a few times just to bring the dough completely together. Dough will be sticky. Pat into a round disk about 1 1/2 thick. Don’t work the dough too much.
Cut dough into 8 wedges and place on a baking sheet lined with parchment paper about 1 inch apart.
Brush top of scones with cream and sprinkle a pinch of sugar on top.
Bake for about 30 minutes (rotating baking sheet halfway through for even baking) until scones are a light golden brown in color.
Serve warm with clotted cream and your favorite flavor of fruit jam.
2 sticks (1 cup) unsalted butter cut into pieces, plus additional for greasing pan
9 ounces fine-quality bittersweet chocolate (not more than 60%) chopped
6 large eggs, separated
1/3 + 1/3 cup granulated white sugar
1/2 teaspoon salt
Place a small roasting or baking pan filled halfway with hot tap water in bottom third of the oven (to provide moisture during baking.) Position another rack in the middle of oven, then preheat oven to 325 degrees.
Butter springform pan and line bottom with a round of parchment or wax paper. Butter paper.
Melt butter and chocolate together in a 2 quart heavy saucepan over low heat, stirring, then remove from heat.
Beat together yolks, 1/3 cup sugar and salt in a large mixing bowl with an electric mixer at medium-high speed until thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 6-8 minutes in a stand mixer or 10-14 minutes with a handheld mixer.
Transfer beaten yolks to a separate large bowl and stir in chocolate mixture until well combined.
Beat whites with now cleaned mixing bowl and beaters and whisk at medium speed just until the hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir 1/4 of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly until well combined.
Pour batter into springform pan and bake in middle of oven (do not place springform pan in hot water) until a toothpick or skewer inserted in the center comes out with crumbs adhering, about 50 minutes (a crust will form and crack on top of cake as it bakes.)
Transfer cake to a rack and cool 10 minutes (cake will deflate as it cools.)
Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes. Invert a rack over cake and invert cake onto rack, then remove bottom of pan and carefully peel off paper. Invert a serving plate over cake, then invert cake onto plate.
Recommend making this cake 1 day ahead to allow flavors to develop. Cool completely, then chill, covered in plastic wrap. Bring to room temperature and dust top with powdered sugar before serving.
Serve cake with freshly whipped cream.
1 bag of the best quality potato chips at your grocer. (I like Kettle chips- either sea salt or black pepper flavor)
1 package of smoked trout cut into small pieces(to place on chips)
fresh chives, finely chopped
Sort chips in a single file on a platter or plate. Top with a small piece of trout. Place a tiny dollop (about a 1/2 teaspoon) of crème fraîche on top of trout. Finish with a pinch of chopped chives on top. Serve immediately.
Note: Any kind of smoked fish will work on this really. As will substituting another kind of herb instead of chives.
2 pounds large shrimp, peeled, deveined with tails still on
2 tablespoons olive oil
salt and pepper
1 cup ketchup
3 tablespoons prepared horseradish (more or less to taste- I like mine spicy)
squeeze of a lemon (about a tablespoon)
5 drops Worcestershire sauce
5 drops Tabasco sauce (optional for an added kick)
Preheat oven to 400 degrees.
Place raw shrimp in a large bowl. Add olive oil, salt and pepper to season, and toss until shrimp is evenly coated.
Line a baking sheet with foil and place shrimp on pan in a single layer.
Roast for about 7-10 minutes just until shrimp turn pink and are cooked throughout. Do not over cook!
Set aside to fully cool.
Make cocktail sauce by adding all of the sauce ingredients and mixing well to combine. Feel free to add or subtract amounts ingredients to your liking.
Arrange shrimp on a platter (I added some lemon zest over mine in the photo as an alternative to serving with actual lemon wedges which would also be nice) and serve with cocktail sauce.
- All-Clad Deluxe Slow Cooker
- Breville Panini Press
- Citrus Juicer
- Kitchen Aid Artisan Stand Mixer
- KitchenAid Blender
- KitchenAid Ice Cream Maker Bowl Attachment
- Le Creuset Classic 10” Square Grill Pan
- Le Creuset Signature Round French Oven
- Microplane Zester
- Nespresso Espresso Machine
- Nespresso Milk Frother
- Silicone Whisk
- Thermopen thermometer
- Wine Aerator
- Bon Appétit
- Cannelle et Vanille
- Chocolate and Zucchini
- David Lebowitz
- Dorie Greenspan
- Eat Well, Eat Cheap
- Mark Bittman
- Poor Man’s Feast
- Smitten Kitchen
- The Foodinista
- Auntie Kate’s Cream Cheese Cherry Cookies
- Blueberry Lemon Goat Cheese Cheesecake
- Bourbon Apple Crisp
- Bourbon Cranberry Sauce
- Braised Brussels Sprouts
- Buttermilk Ice Cream
- Candy Corn & Peanuts
- Chocolate Ice Cream
- Chocolate Pots De Crème
- Chocolate Soufflé Cake
- Cocoa Brownies with Browned Butter and Walnuts
- Cream Scones with Currants
- Grilled Caesar Salad
- Grilled Rib Eye Steak & Cauliflower-Bacon Gratin
- Guinness Ice Cream Float
- Holiday Gumbo!
- Irish Scones with Currants
- Leftover Day: Pilgrim’s Pie
- One Bowl Blondies
- Oven Roasted Turkey:
The “Judy Bird” Technique
- Peanut Butter Buckeyes
- Perfect Mashed Potatoes
- Pizza Alla Ollie
- Pumpkin Bread Pudding with Sea Salt Caramel Sauce
- Pumpkin Ice Cream
- Rainy Day Banana Bread
- Red Beans and Rice
- Red Velvet Birthday Cake For Sam!
- Red Velvet Skillet Cake
- Roasted Sweet Potatoes with Lime and Maple Syrup
- Russell Cakes
- Salad with Carrot Ginger Miso Dressing
- Soft & Chewy Gingersnap Cookies
- Spaghetti All’Amatriciana
- The Best Pumpkin Pie!!!
- The Ultimate Chocolate Chip Cookie
- Traditional Irish Coffee
- Turtle Soup
- White Chocolate Oatmeal Cookies with Sea Salt
- Wild Mushroom and Spinach Bread Stuffing
- Amy’s Ice Creams (Austin, TX)
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- Animal (Los Angeles)
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- August (New Orleans)
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- Barley Swine (Austin, TX)
- Beast (Portland, OR)
- Brennan’s (New Orleans, LA)
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- Dicks (Seattle)
- E’s Oven (Anguilla)
- Gary Danko (San Francisco)
- Girl and the Goat (Chicago, IL)
- Gott’s Roadside Tray Gourmet (St. Helena, CA)
- Gramercy Tavern (New York City)
- Hector’s (Antigua, Guatemala)
- Herbsaint (New Orleans)
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- Next (Chicago, IL)
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- Street (Los Angeles)
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