The Cuisine of Ireland
The new Irish cuisine is more than just the food…it is the experience of connecting community, good craic…(that’s Irish for fun, enjoyment, good conversation) and once under the spell of the Irish blarney, ordinary time disappears.The Irish say, “It is all about the food!"
Begin by raising your glass with a slowly poured pint of the ‘black stuff’ – Guinness, or a perfectly made hot Irish coffee. Or, are you more adventurous? Sip on a smooth glass of Irish whiskey and let's started!
Even if you are not a wee bit Irish, take note that all across the world this tiny Island called Eíre has been taking its place in the culinary world without much boasting or notice – yet! And, did you know that the Irish pride themselves in their favorite pastime… the total appreciation and creativity of rich, decadent desserts? Are you tempted?
Here is the perfect compliment to your favorite Corn Beef and Cabbage recipe. Sticky Toffee Pudding with Warm Butterscotch Sauce, a decadent, truly moist and decidedly gooey dessert. Just a sample of one of the many culinary sweets of Ireland.
STICKY TOFFEE PUDDING WITH WARM BUTTERSCOTCH SAUCE
In the middle of the charming town of Killarney, brothers Paddy & Johnny McGuire’s inviting country-style restaurant, Bricín, is a favorite restaurant of Traveling Matters. Paddy and Johnny provided Margarita wth this traditional Irish recipe.
Paddy and Johnny’s recipe calls for a specialty sugar, muscovado, a type of unrefined brown sugar with a strong molasses flavour. It is also known as “Barbados Sugar” or “moist sugar”. It is coarser and stickier than brown sugar. For this recipe, if you can’t find muscavado, high quality, dark brown sugar can be substituted.
STICKY TOFFEE PUDDING
| 20oz | softened, unsalted butter | 500g |
| 20oz | self-raising flour | 500g |
| 20oz | muscovado sugar (or dark brown sugar) | 500g |
| 2 oz | ground walnuts | 50g |
| 8 | eggs | 8 |
| ½ tsp | vanilla extract | ½ tsp |
| 2 tb | whole milk | 250ml |
| BUTTERSCOTCH SAUCE |
||
| 1lb | softened, unsalted butter | 450g |
| 1½ lbs | muscavado sugar (or dark brown sugar) | 675g |
| 4 cups | light corn syrup | 1000ml |
| 4 cups | heavy cream | 1000ml |
| 4tsp | vanilla extract | 4tsp |
For pudding, thoroughly combine flour and almonds together.
• Warm muscavado (or dark brown) sugar slightly in medium saucepan, breaking all lumps.
• As “all-in-one” method, combine above with butter, eggs, vanilla extract, and milk in large bowl.
• Pour ingredients in 12 inch, rectangular, greased baking pan (or glass baking dish).
• Bake at 350° F (180°C), approximately 20-25 minutes (or until top firm; testing with tooth pick).
For butterscotch sauce, as all-in-one method combine sauce ingredients.
• Simmer in large saucepan for 15 minutes.
• Before serving, reserve 1/3 cup for topping.
• For serving, place cake-like pudding squares, lightly soaked in butterscotch sauce, on slightly warm plate, swirled with touch of cream over the warm sauce.
• Swirl reserved butterscotch sauce on top of pudding cakes.
• As a special treat, add a generous dollop of fresh whipping cream on the side of the plate or fresh strawberries.
Serves 24 (note, recipe can be halved)
Stay tuned for more Irish recipes coming soon, or if you would like to share one with us, please send us an email! And watch for our upcoming 2009 journey to Ireland featuring the Foods of Ireland.