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Archive for St. Patrick’s Day

TIP OF THE DAY: Bake Irish Soda Bread

Having published a recipe for Irish soda muffins for St. Patrick’s Day, we hadn’t planned to feature Irish soda bread this year.

Then, we received this recipe from The Baker Chick and realized how much we wanted to tear into a warm loaf of soda bread and slather it with Kerrygold butter from Ireland.

So we bumped our previously scheduled Tip Of The Day for this suggestion: Bake a loaf of Irish soda bread. If you’re already at work, bake it when you get home. It’s delicious with dinner—or in our case, instead of dinner. (We can make a joyous meal of great bread and butter.)

Traditional Irish soda bread, the recipe below, has just four ingredients: flour, baking soda, salt and buttermilk. Other recipes add butter, caraway seeds, chocolate, eggs, orange peel or zest, raisins and/or sugar.

The style of soda bread we enjoy in the U.S. is American-style, developed by Irish immigrants with butter, sugar and raisins.

We adapted the recipe to meet in the middle: no butter or egg, but a bit of raisins and caraway.

RECIPE: TRADITIONAL IRISH SODA BREAD

Ingredients For 1 Loaf

   

irish-soda-bread-thebakerchick-230

Traditional Irish soda bread has no raisins or caraway. Photo courtesy The Baker Chick.

  • 1 pound (3-1/2 cups) unbleached all-purpose flour; more as needed
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 to 1-3/4 cups buttermilk
  •  
    We couldn’t help ourselves: We added these optional, non-traditional ingredients:

  • 1/2 cup raisins, sultanas or dried cherries, currants or cranberries
  • 1 tablespoon caraway seeds
  •  
    But in the name of tradition, we held back on the butter, egg and sugar.
     
    Preparation

    1. PREHEAT the oven to 450°F.

    2. STIR together the flour, salt and baking soda in a large mixing bowl. Make a well in the middle of the mixture and pour in 1 1/2 cups of the buttermilk. Use a wooden spoon or your hand to combine the ingredients. You want the dough to be soft, so don’t over-mix it. Add more buttermilk if needed to get the dough to come together.

    3. TURN the dough onto a floured surface and give it just a few kneads (more will result in a tougher crumb). Shape it into a 6-inch diameter disk, about 2 inches high. Use a sharp knife to score a shallow X on the top of the loaf. Transfer to a cookie sheet or pizza stone and bake for 15 minutes.

    4. REDUCE the heat to 400°F and bake for another 20-25 minutes, or until the crust is golden, and the bread sounds hollow when you tap it.

     

    kerrygold-brick-230

    For St. Patrick’s Day, spring for Kerrygold butter, made with milk from cows who graze
    on the green grass of the Emerald Isle. Photo
    courtesy Kerrygold.

     

    THE HISTORY OF IRISH SODA BREAD

    Baking soda, called bread soda in Ireland, was invented in the early 1800s. In those days most people didn’t have an oven—they cooked in a fireplace over coals or a peat fire (called turf fire in Ireland). They placed the dough in a lidded cast-iron pot which went right on top of the fire.

    In County Donegal and County Leitrim, there was a tradition of adding caraway seeds to bread. Immigrants brought that recipe to the U.S. In America, the recipe evolved to include butter, eggs, raisins and sugar—ingredients which frugal housewives in Ireland wouldn’t have thought to add to the dough.

    Today, the soda bread recipe options include:

  • White soda bread: all-purpose flour, baking soda, salt, buttermilk and optional caraway seeds.
  • Brown soda bread, also a traditional recipe that substitutes whole wheat flour for part or all or all of the white flour.
  • Irish soda bread with raisins and caraway, the classic Irish-American version also made with sugar, butter, and eggs.
  • Numerous modern recipes, from healthier variations of whole grains, flax and sunflower seeds to walnut soda bread to oat soda bread with browned butter, rosemary and black pepper.
  •  
    Check out these and other recipes here.

    FOOD TRIVIA: The cross cut into the top of the loaf before baking allows the heat to penetrate into the thickest part of the bread. As a bonus, in a Catholic country it adds the symbolic note of giving thanks.

      

    Comments

    COCKTAIL: Green Drink For St. Patrick’s Day

    From the Owl’s Brew, specialists in tea crafted for cocktails: artisanal, fresh-brewed and ready-to-pour tea.

    For St. Patrick’s Day, they sent us this appropriately green cocktail that uses one of their brews (here’s a store locator); or you can brew your own.

    They call the cocktail The Green Garden, but you can call it The Emerald Isle.

    RECIPE: THE GREEN GARDEN

    Ingredients For 1 Drink

  • 2 parts The Classic brewed tea*
  • 2 parts cold pressed green juice (recommended: cucumber & mint or mixed greens with apple & lemon)
  • 1 part vodka
  • 1 part saké
  •  
    *The Classic is a blend of English Breakfast Tea and lemon peel, with a bit of tartness from lemon juice and lime juice. If you can’t find the product locally, you can brew your own.

     

    green-garden-owlsbrew-230

    As green as the Emerald Isle. Photo courtesy Owl’s Brew.

     
    Preparation

    1. COMBINE the ingredients and stir or shake.

    2. POUR over ice into a mason jar or strain into a martini glass.

      

    Comments

    TIP OF THE DAY: Chocolate Chip Mint Cupcakes

    chocolate-mint-cupcakes-zulkasugarFB-230

    St. Patrick’s Day cupcakes. Photo courtesy
    Zulka.

     

    Family-owned Zulka manufacturers premium-quality sugars/ They’re dedicated to producing more natural sugar through responsible, environmentally friendly cane production. The sugars are minimally processed, which helps to preserve the fresh flavor of the sugar cane and more of the nutrition that is stripped away when cane is processed. The result: better tasting sugar!

    The company provides lots of recipes for how to use the sugars. Here’s their suggestion for the perfect St. Patrick’s Day cupcakes. Get out your muffin tins!

    RECIPE: CHOCOLATE MINT CUPCAKES

    Ingredients For 18 Cupcakes

    For The Cupcakes

  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 4 tablespoons unsalted butter, room temperature
  • 3/4 cup cane sugar
  • 1/4 cup brown sugar
  • 4 oz dark or semi-sweet chocolate, melted and slightly cooled
  • 2 large eggs plus 2 egg yolks
  • 1/2 cup canola oil*
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon mint extract
  • 1/3 cup full fat sour cream or Greek yogurt
  • 1/4 cup milk
  • 1-1/2 cups mini chocolate chips, divided
  • For the Frosting:

  • 6 ounces full fat cream cheese, room temperature
  • 10 tablespoons butter, room temperature
  • 1/4 teaspoon sea salt
  • 4 cups powdered sugar, sifted
  • 1/2 to 1 teaspoon mint extract (use more for a stronger flavor)
  • 6-10 drops green food coloring
  •  
    *Mild virgin olive oil, sunflower or grapeseed oil can be substituted.

     

    Preparation

    1. PREHEAT the oven to 350°F. Prepare the muffin tins with 18 cupcake liners.

    2. COMBINE the flour, baking soda, cocoa powder and salt in a small bowl, whisking well. Set aside.

    3. MIX the butter and sugars until in a large bowl with an electric or stand mixer until light and fluffy, about 2-3 minutes. Add the eggs and yolks one at a time, mixing well after each addition.

    4. ADD the melted and cooled cocoa mixture, mixing well until fully combined. Add the oil and extracts and mix again, stopping to scrape down the sides as needed.

    5. ADD the sour cream and then the flour mixture and mix slowly until just combined. Add the milk and mix for another 20 seconds. Fold in 1 cup of the mini chocolate chips.

    6. FILL the cupcake liners 2/3 of the way full. Bake for 16-18 minutes or until the tops of the cupcakes bounce back slightly when lightly pressed. Let them cool in the pan for 3 minutes, then carefully remove to a wire rack to cool completely before frosting.

     

    zulka-morena-cane-sugar-2-230

    Cane sugar, one of the three different types used in this recipe. Check out the different types of sugar in our sugar glossary. Photo courtesy Zulka Morena.

     

    7. MAKE the frosting. In a large bowl, use an electric mixer to blend the cream cheese, butter and salt until lightened and fluffy. Add the powdered sugar 1/2 cup at a time, mixing well in between each addition.

    8. ADD the vanilla extract and food coloring, starting with small amounts until you reach the desired flavor and color. It will darken more as it sits.

    9. FROST the tops of each cupcake using either a spatula or a frosting bag fitted with an open star tip, and sprinkle the remaining mini chocolate chips on top. Serve at room temperature.

      

    Comments

    ST. PATRICK’S DAY: Apple Leprechaun Snack

    apple-leprechaun-kitchenfunwithmy3sons-230

    Have fun with your food. Photo courtesy Kitchen Fun With My 3 Sons.

     

    Even adults can have fun with this apple leprechaun. It was created by Jill of Kitchen Fun With My 3 Sons. Yes, the kids help.

    RECIPE: LEPRECHAUN FRUIT SNACK

    Ingredients Per Serving

  • 1 green apple
  • 1 clementine or other mandarin
  • 1 strawberry
  • 2 edible candy eyes
  • 4 mini heart or shamrock sprinkles
  • Peanut butter or toothpicks
  •  
    Preparation

    1. CUT the front off of the apple and cut out a hat from that slice. Attach it on the top using half of a toothpick. Save the apple scraps to cut out a nose.

     

    2. CUT a slice of strawberry to make the mouth. Press on the edible eyes; they will stick. (Everything should stick, but you can also use peanut butter to secure the pieces.)

    3. CUT the clementine slices in half to make the beard. Break toothpicks in half to secure them, if needed.

    4. PRESS the heart sprinkles on the hat to make a shamrock.

    Here’s the full article.
     
    WHAT’S A LEPRECHAUN?

    The leprechauns of Irish folklore are not sweet and loving pixies. These fairies are full of mischief!

    Leprechauns are usually depicted as a little old man wearing breeches, a coat and hat. When not up to practical jokes, they are solitary creatures who spend their time making and mending shoes.

    And of course, they have a hidden pot of gold at the end of the rainbow.

    If he is captured by a human, a leprechaun has the magical power to grant three wishes in exchange for their freedom.

    As for female leprechauns: No one has ever seen one!

     
      

    Comments

    TIP OF THE DAY DAY: Cook With Beer For St. Patrick’s Day

    Beer lovers know the fun of cooking with beer.

    A quick look at TasteOfHome.com revealed 30 recipes with beer, including beer battered fish, bread, dip, braised ribs, cheese soup, chili, glazed steaks, green beans, fondue, mac and cheese, mustard, potato wedges, pot roast, roast chicken and beef stew. Whew!

    Our suggestion is for a breakfast treat, Irish soda muffins and jam, both made with Irish Red ale.

    Boston beer king Samuel Adams asked two local artisan food producers, both members of their Brewing the American Dream Program, to make St. Patrick’s Day recipes with its beer. The result is yummy. We could start every day with the Irish soda muffins!

    If today is a good baking day for you, whip up a batch of muffins. Enjoy some warm out of the oven, and stick the rest in the freezer for St. Patrick’s Day breakfast.

    The muffin recipe is by Sandy Russo of LuLu’s Sweet Shoppe in Boston’s North End. They taste just like Irish soda bread, but with the denser texture of muffins.

    RECIPE: IRISH SODA MUFFINS

    Ingredients

  • 2¼ cups sugar
  • 2 sticks unsalted butter
  • 2 tablespoons barley malt* (optional)
  • 1 teaspoon pure vanilla extract
  • 6 eggs
  • 3 cups unbleached all purpose flour
  • ½ teaspoon salt
  • ½ cup Samuel Adams Irish Red†
  • ½ cup sour cream
  • 1 tablespoon caraway seeds
  • 1 cup raisins
  • Garnish: sanding sugar (substitute table sugar)
  •    

    irish-soda-muffins-kingarthur-230

    Bites of heaven: Irish soda muffins. Photo courtesy King Arthur Flour.

     

    *Look for barley malt powder, also called diastatic malt powder or barley flour, at health food or brewing supplies shops; or buy it online. It keeps well in the freezer in a tightly sealed container, and can be used to make bagels and other bread doughs.

    †If you can’t find Irish Red, substitute Boston Lager.
     
    Preparation

    1. POSITION the rack in the middle of oven and preheat to 350°F. Spray the top of a muffin pan with non-stick coating and line with paper liners.

    2. CREAM together in a large bowl the butter, sugar and barley malt until light and fluffy. Beat in the eggs one at a time. Add the vanilla.

    3. MIX in the flour, salt and baking powder with the paddle attachment on low speed, just until incorporated. Add the beer until incorporated. Next add the sour cream, caraway seeds and raisins. Scrape down the sides of bowl and beat until smooth, about 25 seconds.

    4. SCOOP into the muffin cups. Sprinkle the tops lightly with sugar. Bake for 25-30 minutes, or until the tops are golden brown and spring back when lightly tapped.

     

    irish-red-bottle-230

    Celebrate St. Patrick’s Day with a bottle of Irish Red. Photo courtesy Samuel Adams.

     

    RECIPE: ST. PADDY’S DAY JAM

    This recipe is by Allen Chrisholm of Al’s Backwoods Berrie Co. in Plymouth, Massachusetts. For a festive touch, add four drops of green food coloring to create a green jam—perfect for spreading on Irish soda bread muffins on St. Patrick’s Day!

    Ingredients For 7 Eight-Ounce Jars

  • 2 bottles Samuel Adams Irish Red* or Boston Lager
  • 2 tablespoons honey
  • Pinch of orange zest
  • 2/3 cup of dry, store bought pectin (2 full packages)
  • 5 cups sugar
  • Optional: 4 drops green food color
  •  
    Preparation

    1. PLACE the beer in a saucepan along with the honey and orange zest. Bring the mixture to a boil and add the pectin very slowly. Once the pectin is added, return the mixture to a boil for 1 minute, constantly stirring the mixture so it does not burn.

    2. ADD the sugar very slowly and bring the mixture back to a boil.

    3. BOIL the jars and the lids in a separate pan so that when you fill them, they are as hot as the jam. Fill and seal the jars and turn them upside down for 3 to 5 minutes; then return them upright. Let cool.

     

    WHAT IS IRISH RED ALE?

    Originally brewed in Kilkenny, Ireland in 1710, Irish red ales are known for their rich and smooth flavor plus balance, making them ideal for warmer days yet pleasant during the chilly ones.

    Deep russet in color, Samuel Adams Irish Red is inspired by the red ales of Ireland (just about every brewer there makes it).

    Full of hearty, roasty character and a backbone of malty sweetness, Samuel Adams Irish Red is “brewed to suit the cool rainy days,” according to the brewer.

    Irish Reds are easy to drink: well-rounded, a bit sweet, with a lightly hopped tea-like flavor and a pleasant toasted malt character. If you have a source for imports, look for Killian’s, Murphy’s, Smithwick’s and other Irish brands. Perhaps you can celebrate the day with an Irish Red tasting!

      

    Comments

    RECIPE: Kale, Bacon & Pistachio Pasta

    This recipe may not be Irish (kale and bacon work, but pistachio nuts are originally from Central Asia and the Middle East, and pasta is from Italy by way of China and Arabia).

    But it sure is green and right on trend, if you’d rather not have the conventional corned beef and cabbage or Irish stew on St. Patrick’s Day.

    The recipe is from McCormick: In this fresh pasta sauce, kale, avocado and pistachios are puréed with chicken stock, garlic and Italian seasoning for an easy dish that packed with flavor.

    And it uses a charming short cut of pasta, the campanelle (cahm-pah-NELL-lay), a delicate-looking but sturdy shape that looks like a bell-like flower. It is typically served with a thick sauce, or in a casserole, where its fluted shape and hollow center help catch the sauce.

    Barilla makes campanelle, and you may be able to find imported brands. If you can’t find them locally, you can order them online.

    By the way, although no market carries them all, there are hundreds of different pasta shapes. Check them out in our Pasta Glossary.

    Prep time is 20 minutes, cook time is 20 minutes.

    RECIPE: KALE, BACON & PISTACHIO PASTA

    Ingredients For 8 Servings

  • 1 package (16 ounces) pasta, such as campanelle or fusilli
  • 6 slices bacon
  • 6 cups chopped kale, divided
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 2 cups unsalted chicken stock
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon Italian seasoning*
  • 1/4 teaspoon crushed red pepper
  • 1 avocado, peeled and seeded
  • 1/4 cup shelled pistachios
  • 1/4 cup shaved Parmesan cheese, divided
  •    

    campanelle-kale-bacon-pistachio-mccormick-230

    A sauce of kale and bacon for St. Patrick’s Day pasta. Photo courtesy McCormick.

     

    *You can purchase an Italian seasoning blend or make your own. Combine two tablespoons each of, basil, marjoram, oregano, rosemary and thyme. Store in an airtight container away from light and heat.

     

    campanelle-barilla-230

    Instead of the same old same old, try a new
    pasta shape every time you buy short cuts.
    Photo courtesy Barilla.

     

    Preparation

    1. COOK the pasta as directed on the package. Drain well. Meanwhile…

    2. COOK the bacon in a large skillet over medium-high heat until crisp. Remove the bacon and drain it on paper towels; then crumble and set aside.

    3. ADD 2 cups of the kale to the bacon drippings in skillet; cook and stir 1 to 2 minutes or just until kale is tender-crisp. Remove the kale and set aside.

    4. ADD the onion to the skillet; cook and stir for 2 minutes (add oil if needed). Add the chicken stock and seasonings; bring to boil. Reduce the heat to low; simmer 5 minutes.

    5. PLACE the remaining 4 cups of kale in a blender. Add the avocado, pistachios, 2 tablespoons of the Parmesan cheese and 1/2 of the crumbled bacon. Add the hot stock mixture. Cover the blender with the lid, with center part removed. Cover the lid with a towel. Blend on low speed for 15 seconds. Blend on high speed until mixture is smooth.

    6. PLACE the pasta in a serving bowl. Top with the kale sauce, cooked kale, the remaining crumbled bacon and the remaining 2 tablespoons of Parmesan cheese. Sprinkle with additional chopped pistachios, if desired.

     

      

    Comments

    ST. PATRICK’S DAY: Irish Coffee Shots

    Each year we present Irish coffee recipes for St. Patrick’s Day. Here they are:

  • The history of Irish coffee and the original recipe
  • Irish coffee recipe variations
  •  
    But for something different this year, we like these Irish coffee “shots.”

    Traditional Irish coffee combines whiskey, brown sugar, black coffee and heavy cream. In these shots, coffee liqueur substitutes for the coffee and sugar, and Irish cream liqueur takes the place of the whiskey and cream.

    It looks like a tiny Guinness!

    RECIPE: IRISH COFFEE SHOTS

    Ingredients Per Drink

  • 2-1/2 ounces coffee liqueur
  • 1/2 ounces Irish cream liqueur
  •  

    irish-coffee-shot-goodcocktails-230

    Food fun: Irish coffee shots. Photo courtesy GoodCocktails.com.

     
    Preparation

    1. POUR the coffee liqueur into a shot glass. Layer the Irish cream on top.

    It’s that easy! You don’t even have to brew coffee!

      

    Comments

    ST. PATRICK’S DAY: Green Velvet Cupcakes

    Easy-Green-Velvet-Cupcakes-mccormick-ps-230

    St. Patrick’s Day cupcakes. Photo courtesy
    McCormick.

     

    The popularity of red velvet cake has opened the doors for other brightly-colored cakes. Duncan Hines even has a seasonal line of “Velvet” mixes: Spring Velvets (pink and yellow layers), Summer Velvets (blue and red layers with white frosting for July 4th), Autumn Velvets (orange and brown layers) and Holiday Velvets (red and green layers).

    But in this easy recipe for Green Velvet Cupcakes, German chocolate cake mix is used, along with an entire bottle of green food color. You can leave the frosting vanilla-flavored or add mint extract. You can leave the frosting white or tint it green.

    Prep time is 20 minutes, cook time is 20 minutes. Don’t forget that you’ll need two 12-well muffin tins and paper liners! These shamrock cupcake liners have free standard shipping.

    RECIPE: GREEN VELVET CUPCAKES

    A green twist on classic red velvet, these cupcakes are perfect for St. Patrick’s Day, with a delicious cream cheese frosting.

     
    Ingredients For 24 Servings

  • 1 package (2-layer size) German chocolate cake mix with pudding (e.g. Betty Crocker’s)
  • 1 cup sour cream
  • 1/2 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup vegetable oil
  • 1 bottle green food color
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  •  

    For The Frosting

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons pure vanilla extract
  • 1 box (16 ounces) confectioners’ sugar
  • Optional: 1/2 teaspoon pure peppermint extract
  • Optional: 1/2 teaspoon green food color
  • Decorations: green sprinkles, sanding sugar or confetti shamrocks
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Beat the cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with an electric mixer on low speed, just until moistened, scraping the sides of the bowl frequently. Beat on medium speed for 2 minutes.

    2. POUR the batter into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake for 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

     

    green-food-color_mccormick-230

    You’ll need one bottle for the cupcakes, plus more if you want to tint the frosting green. Photo courtesy McCormick.

     
    3. COOL in the pans for 10 minutes. Remove from the pans; cool completely on wire rack.

    4. MAKE the cream cheese frosting. Beat the cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Add optional mint extract and green food color. Gradually beat in confectioners’ sugar until smooth. Makes 2-1/2 cups.

    5. FROST the cooled cupcakes. Decorate with sprinkles.

      

    Comments

    ST. PATRICK’S DAY: Irish Cream Swirl Brownies

    Irish-Cream-Swirl-Brownies-mccormick-230

    Irish Cream Swirl Brownies. Photo courtesy McCormick.

     

    The zebra brownie takes on a seasonal twist with a splash of Irish cream liqueur and green food coloring. Prep time is 20 minutes, cook time is 35 minutes.

    RECIPE: IRISH CREAM SWIRL BROWNIES

    Ingredients For 16 Servings

  • 1 package fudge brownie mix (or adapt your own from-scratch recipe)
  • 1 teaspoon pure vanilla extract
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons flour
  • 1/4 cup Irish cream liqueur
  • 1 egg
  • 1/4 teaspoon green food color
  • Optional: vanilla ice cream
  •  
    Preparation

    1. PREPARE the brownie mix as directed on the package, adding the vanilla.

    2. RESERVE 1 cup of batter. Spread the remaining batter in greased 9-inch square baking pan. (Tip: For easy clean-up, line the pan with foil, with the ends of the foil extending over sides of pan. Use foil handles to remove brownie from pan.)

    3. BEAT the cream cheese, flour and sugar in medium bowl with electric mixer on medium speed until smooth. Add the Irish cream liqueur, egg and food color; beat until well blended. Pour over the brownie layer in pan. Drop the reserved 1 cup of batter by spoonfuls over the cream cheese layer. Cut through batter with knife several times for the marble effect.

    4. BAKE as directed on package for 9-inch square baking pan. Cool in the pan on a wire rack. Cut into squares. Serve with a small scoop of vanilla ice cream, if desired.

     
      

    Comments

    RECIPE: Cucumber Tequila Cocktail

    If your drink of choice isn’t beer or Irish whiskey, consider this green tequila drink with a green garnish for St. Patrick’s Day. It was sent to us by Milagro Tequila, titled “Cool as a Cucumber Margarita.”

    Ahem. Every drink made with tequila is not a Margarita; yet, each week we are sent a mis-named “Margarita” recipe that only serves to confuse consumers. Let us elaborate:

    A classic Margarita is a tequila and lime juice drink sweetened by Cointreau or other orange liqueur. While you can stretch the concept and substitute another fruit liqueur and/or fruit purée to call it, say, a Mango Margarita, you can’t call a cucumber drink that has no fruit/sweetness a Margarita of any kind.

    So, we renamed this cocktail. Feel free to submit your own name.

    RECIPE: THE MEXICAN LEPRECHAUN

    Ingredients Per Drink

  • 2 parts silver tequila
  • 1 part fresh lime juice
  • 3 cucumber slices
  • Garnish: lime wheel and cucumber stick
  • Rim garnish: course ground sea salt and black peppercorn mix
  • Ice cubes
  •  

    cucumber-paddy-milagro-230

    Green enough for St. Patrick’s Day. Photo courtesy Milagro Tequila.

     

    Preparation

    1. MAKE the rim garnish and coat half the rim: With your finger, wet half the outside rim of a rocks glass with water; then twist the rim into a plate of the salt and pepper mix. You can garnish the entire rim, but not everyone may want the salt and pepper.

    2. COMBINE the tequila, lime juice and cucumber slices in a blender. Blend and pour over fresh ice into the glass.

    3. GARNISH with the cucumber spear and lime wheel and serve.

      

    Comments

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