Top it Off with Irish Coffee

Since this is National Corned Beef & Cabbage Day, what better beverage to end an Irish meal with than an Irish Coffee. Here is a recipe that I use at home when we want a little something special in the evening.

Irish Coffee

Irish Coffee

Ingredients:

  • 1 cup strong coffee
  • 2 teaspoons brown sugar
  • 3/4 oz. Irish Cream liqueur
  • 3/4 oz. Irish whiskey
  • Whipped cream
  • Dash of nutmeg

Directions:

Pour coffee into a footed glass mug, or really any mug will do, this one just looks prettier. Add in brown sugar and stir until dissolved. Pour in Irish whiskey & Irish Cream liqueur, stir slightly, then top with lots of whipped cream and a dash of nutmeg. Drink it while it’s hot!

Linda's Signature

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For all my Irish friends

Traditionally an Easter Sunday dinner in Ireland – Corned Beef and Cabbage is today’s national food holiday.  Try pairing this recipe with a Merlot from California, such as San Simeon Merlot Paso Robles 2006 or Robert Hall Merlot 2009, as they are soft and fruity which compliments this meal perfectly.

cornedbeefandcabbageCorned Beef with Cabbage

Epicurious  | February 2008

by Darina Allen – Irish Traditional Cooking

photo by Michelle Garrett and Kevin Dunne

INGREDIENTS:

  • 4 lb corned brisket of beef
  • 3 large carrots, cut into large chunks
  • 6 to 8 small onions
  • 1 teaspoon dry English mustard
  • large sprig fresh thyme and some parsley stalks, tied together
  • 1 cabbage
  • salt and freshly ground pepper

PREPARATION:

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.

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