Sweet St. Paddy’s Day Recipes
You can find a great corned beef recipe for St. Pat’s Day just about anywhere, but here are my favorite Irish-inspired sweets that work for everyday of the year.
Port Wine Poached Pear with Cashel Blue Cheese
3 cups Zinfandel wine
3 cups port wine
3 cups sugar
2 cups water
1 split vanilla bean
2 cups fresh squeezed orange juice
2 cinnamon sticks
12 firm ripe, tall slender pears
Combine all the ingredients except the pears in a large sauce pan.
Bring to a boil and reduce heat to maintain a slow boil.
Peel the pears.
Working carefully from the bottom, core with a small melon baller.
Place them in the poaching liquid and poach for @ 20 minutes until tender but not breaking.
Remove pears and refrigerate until cool.
Wrap and store.
Use within 24 hours.
Reduce the poaching liquid until the syrup thickens, Strain and cool for service.
To serve, plate the pear with an ounce or so of the cheese, spoon sauce over the pear just to glaze and add a few drizzles of the syrup on the plate.
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Bread Pudding with Irish Whisky Sauce
2T sugar mixed with 1t cinnamon
4 eggs plus one yolk
¾ cups sugar
2 and ½ cups milk
2 and 1/2 cups heavy cream
1/3 cup bourbon
¾ cup raisins
¾ cup toasted sliced almonds
1T vanill extract
¼ t salt
1 pound pullman style white bread, sliced ½ inch thick and cut in 1 inch squares.
2T melted butter plus extra for greasing the pan.
Plump the raisins in the bourbon for 30 minutes.
Grease a 13×9 baking dish
Whisk eggs, yolks and sugar together, adding the milk, cream, bourbon-raisins, almonds, vanilla, nutmeg and salt. Stir 4/5’s of the bread cubes, mixing to moisten.
Let stand 15 minutes.
Pour into baking dish.
Scatter remaining cubes on top.
Push down on the pudding.
Brush top with the melted butter.
Sprinkle with the cinnamon sugar.
Bake at 325 for 45-50 minutes or so until browned and rising up the side of the pan.
Let cool for 90 minutes, racked.
Serve warm with Irish Whiskey Sauce.
Irish Whisky Sauce
8 egg yolks
2 and ½ cups milk
1 half of a split vanilla bean
Whisk together the egg yolks, sugar and salt.
Combine the milk and vanilla over medium-high heat in a sauce pan and scald.
Slowly whisk it into the egg mix.
Return to a clean pan and cook over medium heat, stirring gently until sauce coats the back of a spoon, @ 5 minutes.
Pour custard immediately into a stainless bowl and place bowl into an ice bath.
Stir until cold, and strain.
Season to taste with the best Irish whiskey you can lay your hands on.