Frank Sinatra said, "Alcohol may be man's worst enemy, but the Bible says love your enemy." The Irish certainly love their drink. Is it any wonder then that even their coffee has alcohol?
This week I will be posting some fun recipes for your St. Patrick's Day feast, which falls on Saturday. And, some ideas for your table. so, even if you are not Irish, let's have some fun and plan a party or a special dinner for your family. After all, if you can't beat the "Winter Blues", let's join them with a hot alcoholic beverage, comfort food and some fun with friends and relatives!
Wee Bear loves his coffee, so, today I am offering a spin on Irish coffee, that he enjoys, not only on St. Patrick's Day, but, during the Christmas Holiday as well.
Irish Coffee Eggnog
1 quart commercial eggnog or homemade (recipe follows)
1 1/1/3 c. your favorite brewed coffee
2/3c. Irish cream liquor
1/2 c. brandy
1/2 c. sugar
* Combine all ingredients, stirring to dissolve sugar. Chill overnight.
Recipe: Classic Eggnog
- 5 egg yolks
- 2/3 cup sugar
- 1 cup heavy cream
- 2 cups whole milk
- 1 1/3 cups good quality bourbon or whiskey
- 1/3 cup spiced rum
- Pinch of salt
- 1 tsp vanilla
- 1/2 tsp nutmeg plus more for garnish
2. Add cream, milk, bourbon and rum and stir to combine.
3. Stir in nutmeg and vanilla and chill well.
Start with some fun dinnerware!
These beautiful handcrafted bowls are made in Africa, I chose to mix and match the different patterns to create a fun and colorful table. You could also use teacups and saucers, that your Mom or Grandmother may have given you.
My favorite Asparagus Leek Soup
Adapted from Eva Kenly
2 1/2 c. thinly sliced leeks, white and light green part
1 1/2 lb. asparagus, peeled and cut into 1/4" rounds
3 T. butter
1 c. parsley leaves
6 c. chicken stock
1 c. frozen peas, thawed
1 c. heavy cream, or half and half
In a large, heavy saucepan, over low heat, melt the butter and cook leeks for 3-4 minutes. Stir often.
Add the asparagus and cook, stirring, for another 4 minutes. Then, add parsley leaves and chicken stock. Partially cover pot and cook for 20 minutes, or until asparagus is almost tender. Add peas and cook for 10 minutes.
Puree in batches in a food processor or blender. Strain into a clean saucepan, add the cream and heat through. Season to taste.
*I have served this soup in hollowed out small pumpkins for Halloween or hollowed out red peppers for Christmas. For St. Patrick's you could pick green peppers. Make sure to pick round ones, that will stand on a plate.