The Food of Ireland
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Irish
Jig Dessert
2 tablespoons
whiskey
2 tablespoons
sugar
1 teaspoon
confectioner's sugar
2 cups
heavy whipping cream
1/2 teaspoon
vanilla extract
1 cup
coconut macaroons
Crush the macaroons
and set aside. Be sure the whipping cream is thoroughly chilled, as well
as the bowl and beater attachments.
Mix all ingredients except the macaroons.
Beat until stiff peaks form. Fold in 3/4 cup crushed macaroons. Spoon into
6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately.
This recipe can be made with Scotch and called Edinburgh Fog
Honey-Rhubarb Crumble
5 1/2 Cups (1/2-Inch Sliced Rhubarb, about 1 1/2 lbs.
1lb of frosen rhubarb can be substituted if needed
1/4 Cup Honey
Vegetable Cooking Spray
1/3 Cup Regular Oats
1/3 Cup All-Purpose Flour
1/4 Cup Brown Sugar, Packed
3 T. Chilled Stick Margarine -- cut into small piece
1 1/2 Cups Vanilla Nonfat Frozen Yogurt
Combine the first 3 ingredients in a bow, and toss well. Spoon into a 8-inch
square baking dish coated with cooking spray. Place oats, flour and sugar
in food process, and pulse 2 to 3 times. Add chilled margarine, and process
until mixture resembles coarse meal; sprinkle over rhubarb mixture. Bake
at 375 degrees for 40 minutes or until rhubarb is tender. Serve with frozen
yogurt. Yield: 6 servings.
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