Irish – FoodWatcher

Individual Irish Coffee Chocolate Pudding Cakes

These Irish Coffee Chocolate Pudding Cakes are inspired by Irish coffee, a classic coffee drink made with whipped cream and Irish whiskey. The coffee drink will warm you up on a cold night and this dessert, served warm, will do the same.

Chocolate pudding cakes are wonderful desserts that are …

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Individual Irish Coffee Chocolate Pudding Cakes

Chocolate pudding cakes are wonderful desserts that are perfect for treating yourself on a lazy night in. They’re delicious and easy to make, with a two-part batter that bakes into a separate cake and sauce in one dish in the oven. Pudding cakes are often baked in large casserole dishes and are simply spooned out to serve. This casual presentation means that, while they’re certainly indulgent, they’re rarely anyone’s top choice for an elegant dinner party dessert. One way to give your pudding cakes a visual upgrade is to bake them in ramekins and turn one large casserole into decadent individual portions.

The Irish Coffee Chocolate Pudding Cakes start with a chocolate batter that uses cocoa powder for a deep, bittersweet chocolate flavor and a generous dose of instant espresso. The cake batter comes together very easily and is portioned into ramekins. Next, each portion if batter is topped with a topping that sinks beneath the cake and turns into a saucy “pudding” during baking. I describe the sauce ingredients as a “topping” in the recipe below because the ingredients are not mixed together before they are added to the ramekins. Instead, they are simply added to the top of each cake (like a “topping”) and become a sauce as the cake bakes. The sauce includes a dose of Irish whiskey for each dessert and you’ll get a subtle hint of it in each serving, though this has much, much less alcohol per serving than the coffee cocktail does. Serve the pudding cakes warm for best results.

The pudding cakes will be nicely puffed when they come out of the oven but, like a souffle, they will fall as they cool. The steam in the airy cake keeps the cake rising high while it is in the oven, however the whole dessert is so moist (there is a pudding layer under there!) that it simply sinks slightly as it cools. You’ll still get the lovely layers of cake and sauce in every bite, however. I like to serve mine plain, but you can use the sunken cake to your advantage by filling the depression with a dollop of whipped cream or a small scoop of ice cream before serving.

Individual Irish Coffee Chocolate Pudding Cakes

Individual Irish Coffee Chocolate Pudding Cakes
Cake
3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter, room temperature
2/3 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp instant espresso powder
or 1 tbsp instant coffee powder
1/2 tsp vanilla extract
1/2 cup milk

Topping
6 tbsp brown sugar
6 tsp (3 tbsp) unsweetened cocoa powder
6 tbsp Irish whiskey
3/4 cup hot coffee

Preheat oven to 350F. Place 6 8-oz ramekins on a baking sheet.
In a small bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar. Beat in cocoa powder, instant espresso powder and vanilla extract until ingredients are well-combined. Stir in half of the flour mixture, followed by the milk. Stir in remaining flour mixture. Divide mixture evenly into prepared ramekins.
Top each ramekin with 1 tbsp brown sugar, 1 tsp cocoa powder, 1 tbsp Irish whisky and 2 tbsp hot coffee. Do not mix.
Place tray with ramekins in the oven and bake for about 20 minutes, until the tops of the puddings are set and the sauce is bubbling slightly around the edges of the ramekins.
Allow puddings to cool for at least 5-10 minutes before serving.

Serves 6.

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Our Favorite Recipes for a Cozy Sunday Roast

The origins of the British Sunday roast reportedly date back as far as the 15th century, but the ritual—which is enjoyed across the United Kingdom and Ireland—became popular in the 19th century. During that era of rapid industrialization, meat (and fuel for cooking it) became widely affordable for the first time. At its core, the Sunday roast is a family-centered event, though the food is important, too: There will typically be a roast beef on the table, along with Yorkshire pudding, gravy, potatoes, and a range of roasted vegetables.

Admittedly, I didn’t grow up eating a traditional Sunday roast—there were never Yorkshire puddings or peas on our table, and we usually preferred oniony, fall-apart-tender brisket to a bone-in rib roast—but the custom of a weekly meal shared with family is definitely one I can get behind. Every Sunday, my parents, sister, and I would go to my grandparents’ house for dinner, where we’d eat red sauce spaghetti with Italian sausage and mushrooms, barbecued hamburgers and hot dogs in the summer, and (if it was one of our birthdays) fried fish followed by pie or lemon cake.

Skip the Hurricane—Frozen Irish Coffee Is a New Orleans Staple Worth Sipping

If you ever find yourself in New Orleans’ French Quarter, perched on a stool inside Molly’s at the Market, a frozen Irish Coffee sloshing in your gut and feeling that kind of inner glow that translates to “Man, I wish I could stay here forever,” you wo…

If you ever find yourself in New Orleans’ French Quarter, perched on a stool inside Molly's at the Market, a frozen Irish Coffee sloshing in your gut and feeling that kind of inner glow that translates to "Man, I wish I could stay here forever," you would not be the first.

In fact, you'd be next in a long line of bar patrons, many of whom have had that exact wish granted while seated inside. As its name implies, Molly’s sits on Decatur Street near the French Market, and on busy days, customers can either head inside the doors or be served sidewalk-side from a window facing the street. But inside, behind the bar, urns contain the remains of longtime customers (yes, you read that right); they’re interspersed between top-shelf liquors, dangling patches, and baseball caps from first responders, years-old photos of patrons and bartenders, drawings, and satirical bumper stickers.

castle breakfast

Every Saturday morning, which is blissfully later each year that my children have grown old enough to fend for themselves for a couple hours, we stumble out of bed and do these exact things in this exact order: Make Americanos in the Moka pot. Hard-boil several eggs and plunge them in very ice water so they’re not warm-centered (shudder) by the time we sit down. And then I mix up a simple wholegrain soda bread but bake it as scones, so it can be done in 15 minutes. We use these minutes to pull out all the fruit left in the fridge and cut it up; fanning it out on a platter makes us feel fancy, and not like it’s the dregs that were left at the bottom of the produce drawer. If we’re feeling ambitious, we juice a couple oranges. If we have grapefruits, I loosen the sections of a few (I’m team grapefruit knife, not spoon, not that you asked) halves. I’ve been known to slice up pears and blue cheese with walnuts when the craving hits in the winter, and or apples with sharp cheddar in the fall. In the summer, it’s an abundance of berries or stone fruit or melon, sometimes with homemade ricotta if I have it. If we have avocados, I like to slice them.* Then we nudge the kids to set the table, which always includes salted butter and apricot jam (my favorite), and, because I do not have any argument left in me by Saturday, Nutella and raspberry jam (everyone else’s).

We call it Castle Breakfast and we started this weekend ritual a few years ago when we stayed at a couple castles-turned-hotels in Ireland. I love fancy hotel breakfasts; the teapots and civility, the sunny rooms, the little jars of jam, the fresh fruit, so ideal for grazers like me. And I realized I wanted this very much to be part of every weekend, something to look forward to after the cold cereal and rushed mornings during the week. But only if I could do it in, like, 30 minutes tops. I’m neither a domestic goddess nor a morning person, although I bet they often come in the same package.

Dill and Potato Irish Soda Bread

Irish soda bread – often simply described as “soda bread” – is the sort of recipe that everyone should know how to make. The savory, quick-rising bread gets its lift from baking soda, not from yeast, and it can be mixed up in less than 5 minutes. You read that right: homemade …

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Dill and Potato Irish Soda Bread

Not only does it come together quickly, soda bread can be flavored in any number of different ways, so that one bread recipe can yield dozens of different loaves. I’ve made sweet versions and savory versions before, so you really can take it in any direction you want to go. This Dill and Potato Irish Soda Bread is a savory herbed soda bread that uses plenty of dill, making it a great choice for springtime dining.

Instant potatoes may seem like an unusual ingredient here, but they’re a surprisingly handy ingredient to have when you bake a lot of breads, whether yeast breads or quick breads. The potatoes dissolve into the bread, so you don’t get any potato flavor at all, and create a softer crumb than wheat flour alone. That is why you’ll often see soft “potato bread” in the sandwich bread section of the grocery store.

Instant potatoes keep very well in the cupboard, so you can have them on hand for baking projects without needing to cook up whole potatoes. If you happen to have leftover mashed potatoes, they can be substituted by using 1/3 cup instead of 1/2 cup of instant. Leftover potatoes have more moisture than dried potato flakes, so your final loaf may need ever-so-slightly less buttermilk to come together.

I used dried dill, but fresh dill can be used if you happen to have some. Fresh dill is more potent than dried, so use slightly less than the amount I suggest below. If you’re a big dill fan, feel free to use a bit more! The bread is herbacious and savory, with a great flavor. It’s delicious when served warm and spread with butter, or when paired with a great spring soup or salad. The loaf can be eaten almost as soon as it comes out of the oven and is at its best when its fresh, so try to make it as soon before serving as possible. Leftovers can be stored at room temperature and taste great toasted when served alongside a soup or salad.

Dill and Potato Irish Soda Bread
2 cups all purpose flour
1/2 cup instant potato flakes
1 1/2 tsp baking soda
3/4 tsp salt
2 tsp sugar
1 tbsp dried dill
approx 1 cup buttermilk

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking soda, salt, sugar and dried dill. Stir in buttermilk, mixing until the dough pulls together into a ball. If the dough is too sticky, add in an additional 1-2 tablespoons of flour. Dough will be sticky, but you should be able to shape it into a ball.
Shape dough into a ball and place on parchment paper. Cut two deep slashes (to form a +) on the top of the loaf.
Bake for 30-35 minutes, until golden brown and set.
Allow loaf to cool on a wire rack for at least 15 minutes before slicing.

Makes 1 loaf; Serves 6-8.

*Note: Lots of soda breads include raisins or currants, regardless of whether the bread is sweet or savory. If you like raisins in your soda bread, , stir in 1/2 cup along with the buttermilk and continue with the directions as written.

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Irish Stout Beef Stew with Herbed Dumplings.

I’m cruising into the week with a hearty irish beef stew! That has DUMPLINGS. Omg. Before spring hits us in full force, I must sneak in one more serious comfort food. Because it’s everything. And that’s what we have here. Serious comfort food. Cue all the exclamation points! You guys LOVE my guinness short ribs […]

The post Irish Stout Beef Stew with Herbed Dumplings. appeared first on How Sweet Eats.

I’m cruising into the week with a hearty irish beef stew! That has DUMPLINGS. Omg.

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

Before spring hits us in full force, I must sneak in one more serious comfort food. Because it’s everything. And that’s what we have here.

Serious

comfort

food.

Cue all the exclamation points!

irish stew ingredients

You guys LOVE my guinness short ribs and guinness pot pie with beer bread biscuits. I knew I wanted to make one more delicious stout infused recipe for saint patrick’s day – and why not do a play on one of theeee most popular recipes on the blog: chicken and dumplings! Also one of my personal favorites.

P.S. this might just be the last soup of the season?! Kind of makes me sad but oh man am I ready for SUNSHINE and spring.

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

But let’s take a back a minute. To some cool and chilly weather that will no doubt rear its ugly head here. And to a delish recipe for Saint Patrick’s Day. Frankly, it can work anytime of year, but it will be super good next week.

Just sayin’.

stew dumplings

So the base of this stew is ridiculously flavorful. Onions, potatoes, carrots – the works, hit with a bunch of seasonings and cooked with tomato paste until deep and rich and caramely in flavor. And color. This might be the best base for any stew I’ve ever made.

Next up, we use a bit of beer and a lot of beef stock, the beef itself and a few more herbs.

The result is a silky, rich, decadent stew. And to make it even more rich? Let’s just go ahead and add some bread right there in our stew. Oops!

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

Finally, the dumplings.

The herbed dumplings are so good. What I love about these are that you can truly make them any size you wish. Do super mini dumpling dough balls or big ones that you can split in half.

Melts in your mouth!

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

Actually this entire bowl will melt in your mouth. The veggies are soft, the beef is tender. The broth is silky and smooth. It’s obviously a complete meal already, but adding in those dumplings? It’s the epitome of comfort and satiety.

The perfect bowl of love for your Monday!

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

Irish Beef Stew with Herbed Dumplings

Irish Stout Beef Stew with Herbed Dumplings

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

Course Soup

Cuisine American

Prep Time 45 minutes

Cook Time 1 hour

Total Time 1 hour 45 minutes

Servings people

Author How Sweet Eats

Ingredients

1 tablespoon vegetable or canola oil
2 pounds beef chuck roast, cut into pieces
kosher salt
freshly cracked black pepper
2 tablespoons flour
1 tablespoon unsalted butter
1 sweet onion, diced
3 garlic cloves, minced
8 baby yukon gold potatoes, halved
2 carrots peeled and sliced
3 tablespoons tomato paste
8 ounces stout beer, like guinness
4 cups beef stock

herb dumplings

1 1/2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon dried parsley
½ teaspoon dried rosemary or thyme
1/2 teaspoon salt
1 large eggs, lightly beaten
1/2 cup buttermilk

Instructions

Heat a large stock pot over medium heat and add the oil. Toss the beef piece with a sprinkle of salt and pepper, then toss them with the flour so all the pieces are coated.
Add the beef to the pot and sear until each side is golden brown, about 1 to 2 minutes per side. You may need to do this in batches. Remove the beef pieces with a slotted spoon and place them on a plate until ready to use.
To the same pot, toss in the butter, onions and garlic. Stir and toss, scraping the bottom so you remove some of the brown bits of flavor from the beef. Cook for 5 minutes, until softened.
Stir in the potatoes and carrots with a pinch of salt and pepper. Cook for another 5 minutes. Stir in the tomato paste and make sure all the pieces are coated. Cook for another 5 to 10 minutes to develop the flavor, stirring often so the tomato paste doesn’t burn on the bottom. Add the beef back to the pot.
Pour in the stout to deglaze the pan. Stir to release any more bits of flavor from the bottom. Stir in the beef stock. Add a sprig of thyme or rosemary to the pot. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook for 30 to 60 minutes, until the beef is tender and falling apart. You can simmer it for even longer as long as it’s covered! I like to taste it here and see if it needs any additional salt and pepper. If so, add it!
To make the dumplings, whisk together the flour, baking powder, herbs and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set the mixture aside for 10 minutes.
Once the beef is tender, uncover the soup and add spoonfuls of the dumpling dough directly to the broth. I don’t worry about crowding the pot and usually cover the entire top of the stew mixture. You want the mixture to be bubbling for 10 to 15 minutes so it cooks the dumplings – after 10 minutes I usually gently flip the dumplings over and cook for another 5 to 10 minutes.
Serve the stew immediately with chopped parsley or rosemary, or both!

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

Dumpling pillows for life.

The post Irish Stout Beef Stew with Herbed Dumplings. appeared first on How Sweet Eats.

31 St. Patrick’s Day Treats We’d Be Lucky to Feast On

While everyone celebrates St. Patrick’s Day differently (parades, family dinners, you name it), come March 17 you’ll be most likely to find me in the kitchen, with a few friends, cooking up something special (corned beef and cabbage is always a go-to)….

While everyone celebrates St. Patrick's Day differently (parades, family dinners, you name it), come March 17 you'll be most likely to find me in the kitchen, with a few friends, cooking up something special (corned beef and cabbage is always a go-to). Oh, and something sweet, too.

From classic favorites (hello there, crumbly shortbread and fluffy bread pudding) to some not-so-traditional ideas (like creamy Guinness ice cream and bright-green cheesecake), here are 31 of our best St. Patrick's Day treats and dessert recipes.