to simmer until golden, about 15 to 20 minutes. Remove saucepan from heat and stir in butter, cream cheese and salt, whisking constantly until thoroughly combined. Add whiskey and cream and continue to whisk, taking care as mixture may bubble up. If not all cream cheese incorporates into sauce, blend briefly with an immersion blender or in a blender until well combined. Transfer to a heatproof container and set aside to cool to room temperature. Whiskey Caramel Sauce may be made in advance and kept covered and refrigerated for up to 1 week. When ready to serve, warm gently in a small saucepan over low heat, stirring often. 6 To make Bread Pudding, place raisins in a small bowl and pour whiskey over top. Set aside for 30 minutes, stirring once or twice. Drain raisins in a fine mesh sieve, discarding remaining liquid, and set aside. 7 While raisins plump, preheat oven to 350 F (180 C). Grease six 12 oz (355 ml) mini casserole dishes with butter and set aside.
sea salt and black pepper. Serve immediately alongside slices of Irish soda bread. Serves 8 PAIRS WITH LOUIS JADOT COMBE AUX JACQUES BEAUJOLAIS-VILLAGES France $26.99 469924 INGREDIENT IN BUSHMILLS TRIPLE DISTILLED IRISH WHISKEY Ireland $33.99 14910
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WHISKEY & NUT BAKED CAMEMBERT oil, for greasing 1 x 16 oz (500 g) Camembert wheel 3 tbsp (45 ml) Irish whiskey 1 cup (250 ml) mixed nuts (such as pecans, almonds, cashews) 2 sprigs fresh rosemary, leaves removed from stem 3 sprigs fresh thyme, leaves removed from stem 3 tbsp (45 ml) maple syrup flaky sea salt, to taste freshly ground black pepper, to taste Irish soda bread, for serving 1 1 Preheat oven to 400 F (200 C). With a neutral oil, lightly grease a small baking dish or pie plate, preferably one that can also be used for serving. 2 Score top of Camembert cheese, cutting about ½-in (1 cm) deep. Place in prepared baking dish, scored-side up. Drizzle whiskey over top of cheese and set aside for 10 minutes. 3 Meanwhile, roughly chop nuts and add to a small bowl along with rosemary leaves and thyme leaves. Toss to combine. 4 Top cheese with nut and herb mixture. Drizzle maple syrup over top and bake in oven until cheese is warm and softened and nuts are fragrant, about 10 to 12 minutes. Check on cheese often while it bakes. If nuts start to brown too fast, cover loosely with foil. Season warm baked cheese with a sprinkle of flaky
GUINNESS DARK & WHITE CHOCOLATE MOUSSE 8 oz (250 g) bittersweet chocolate, chopped ½ cup (125 ml) unsalted butter ¾ cup (175 ml) Guinness Draught tsp (1 ml) fine salt 3 large eggs, yolks and whites separated cup (60 ml) granulated sugar 2 cups (560 ml) whipping cream, divided 6 oz (170 g) white chocolate, chopped chocolate shavings, for garnish 1 To make dark chocolate Guinness mousse, place bittersweet chocolate and butter in a large heatproof bowl. In a medium saucepan, bring about 1-in (2.5 cm) water to a simmer over medium heat. Place bowl containing chocolate over saucepan, making sure bottom of bowl does not touch water. Stir until chocolate has melted and is smooth, about 5 minutes. 2 In a medium bowl, whisk together Guinness, salt and egg yolks until well combined. Add mixture to hot melted chocolate and using a rubber spatula stir until combined. Remove bowl from heat and set aside. 3 In a medium bowl, using a hand mixer fitted with a whisk attachment, whip egg whites until frothy. Slowly add granulated sugar and continue to whip until stiff peaks form, about 5 minutes. Set aside.
8 In a small bowl, whisk together espresso powder and boiling water until powder has dissolved.
9 In a large bowl, whisk eggs and brown sugar until well combined. Add milk, coffee, vanilla and salt and whisk again. Whisk in espresso mixture until well incorporated. Cut loaf of soda bread into 1-in (2.5 cm) cubes, then add to coffee mixture and toss well. Divide among prepared baking dishes, pouring any remaining custard mixture over plated puddings. Let puddings soak for at least 30 minutes. 10 While puddings sit, preheat oven to 350 F (180 C). 11 Place bread puddings on a baking tray, cover baking dishes with tin foil and bake for 20 minutes. Uncover, sprinkle with demerara sugar and continue to bake until an instant read thermometer inserted in centre registers 165 F (74 C), about another 10 minutes. Let bread puddings cool for 10 minutes. 12 Serve warm bread puddings with Whiskey Caramel Sauce and whipped cream, if desired. Serves 6
1 Purchase store-bought or you can find this recipe with the Irish Coffee Soda Bread Pudding recipe.
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