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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

236.0. "St. Patrick's Day " by SPRITE::OBERLIN () Tue Mar 11 1986 08:21

From the Detroit Free Press  ca. March 1979 
  (Jennings is the owner of a Detroit pub who was 
  interviewed for the article.)

      Real Irish Coffee

    1 c. whipping cream 
4 1/4 c. hot black coffee
  1/4 c. sugar 
    2 c. Irish whisky 

In a blender, aerate cream until slightly 
thickened.  Into each of eight glasses or mugs, 
pour 3 1/2 ounces of coffee.  Stir in two teaspoons 
of sugar and 1 1/2 ounces of whisky.  Pour about 
one ounce of the cream gently over the back of a 
spoon, onto the surface of each glass of coffee.  
Makes eight servings.  


The glass in which the coffee is to be served 
should have a long stem that will remain cool to 
the touch while the the rest of the glass steams 
with the heat of the coffee.  (A mug is an 
acceptable substitute but doesn't showcase the 
drink as well.)  Fill the glass with very hot 
water, then empty it immediately.  After this 
``baptism,'' fill it three-quarters full of hot 
black coffee.  Into that stir two teaspoons of 
sugar (or sugar to taste) and a jigger if Irish 
whisky.  Now confer the Roman collar.  Regular 
supermarket whipping cream will work fine, says 
Jennings, if you ``hold'' it in the refrigerator 
for 24 hours to let it set, and then aerate it a 
bit in the blender to thicken it slightly.  It 
should still be pourable, but sturdy enough to 
float in a collar on top of the coffee, when it's 
slipped over the back of a spoon.  

One common, intolerable error committed by 
neophytes, says Jennings, is to stir the cream 
into the coffee.  That drink is no longer Irish 
coffee, which, by definition, means fortified hot 
coffee sipped through a ceiling of chilly cream.  
Should the cream bleed into the coffee, which 
happens when it's not properly thickened, one 
expert recommends downing it quickly and starting 
again.  Achieving a simultaneous hot-cold effect 
is essential.  In fact, Irish coffee is a study in 
contrasts.  It is black and white, sweet and 
bitter, and the caffeine exhilarates while the 
alcohol inebriates.

T.R	Title	User	Date	Lines
236.1	Irish Mist Coffee	SPRITE::OBERLIN	`Tue Mar 11 1986 08:26`	17
	Irish Mist, smooth as the wit of the land Coffee, strong as a friendly hand Cream, rich as an Irish brogue Heat a stemmed goblet. Pour in one shot of Irish Mist liqueur. Fill the goblet with strong hot coffee to within one inch of the brim. Top off to the brim with slightly whipped cream, adding it carefully so that it floats on the coffee. Do not stir after adding the cream, as the true flavor is obtained by drinking the hot coffee and the Irish Mist liqueur through the coolness of the cream. From the Boston Globe
236.2	Black Velvet	SPRITE::OBERLIN	`Tue Mar 11 1986 08:30`	13
	1 bottle champagne 2 bottles Guinness Pour the champagne and Guinness into a large pitcher and serve. Makes 12 servings. Good for a large celebratory group. This drink has its aficionados; it also has its detractors, who claim that no good is done to either the Guinness or the champagne. From the Boston Globe
236.3	Oatmeal Scone Bread	STAR::OBERLIN	`Mon Mar 09 1987 12:51`	27
	From the Boston Globe 1 stick melted butter 3/4 cup milk 1 egg 1 3/4 cups flour 1 cup dry quick-cooking oats 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt In a large bowl, combine the melted butter, milk, and egg. Mix lightly with a fork until the ingredients are blended. Next, using a separate bowl, combine the flour, oats, sugar, baking powder, and salt. Stir the dry ingredients into the liquid ingredients and stir just until the dry ingredients are well moistened. Put the batter into a greased and floured 8-inch pan. Bake at 425 for 20 to 25 minutes or until a wooden pick inserted into the center comes out clean. Serve warm or cooled with butter.
236.4	County Clare Brown Bread	STAR::OBERLIN	`Mon Mar 09 1987 12:53`	36
	From the Boston Globe 2 cups whole wheat flour 1 1/2 cups white flour 1/2 cup sugar 1 teaspoon soda 1/2 teaspoon salt 2 teaspoons baking powder 4 tablespoons softened butter 1/4 cup currants 1 egg 1 tablespoon vinegar plus enough milk to make 1 cup Combine flours, sugar, soda, salt, and baking powder in a large bowl. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in the currants. Beat the egg slightly and stir it into the milk and vinegar mixture. Add this to the dry ingredients and mix until well combined. With floured hands, knead the dough lightly and form into a ball. Place the dough in a greased and floured 8-inch round pan and pat it to within 1/2-inch of the edges. Using a knife, cut a cross 1/2-inch deep into the top. Bake in a preheated 375 oven for 45 minutes, covering loosely with foil during the last 10 minutes. Remove bread to a wire rack and allow to cool before cutting. (Cutting while warm will result in a doughy center.)
236.5	Breakfast Bannock	STAR::OBERLIN	`Mon Mar 09 1987 12:54`	25
	From the Boston Globe 1/2 cup white flour 1/4 cup whole wheat flour 3/4 cup dry quick-cooking oats 2 teaspoons baking powder 1/3 cup sugar 1/4 teaspoon salt 2 tablespoons softened butter 1 egg 1/3 cup milk In a large bowl, combine the flours, oats, baking powder, sugar and salt. Then quickly rub in the butter using your fingers until the mixture is the consistency of coarse meal. In a small bowl, beat together lightly the egg and milk and add it to the flour mixture. Stir just until the dry ingredients are well incorporated then place the mixture in a greased and floured 8-inch pan. Bake in a preheated 400-degree oven for 15 minutes.
236.6	Mom's Irish Soda Bread	STAR::OBERLIN	`Mon Mar 09 1987 12:55`	28
	From the Boston Globe 3 cups flour 3 teaspoons baking powder 1/4 teaspoon salt 1/2 cup sugar 2 tablespoons softened butter 1 cup raisins or currants 1 tablespoon caraway seeds (optional) 1 beaten egg 1 1/4 cups milk Into a large bowl, sift the flour, baking powder, salt, and sugar. With your fingertips lightly work in the butter until it is well incorporated. Add the raisins and caraway seeds being sure that the raisins are well distributed and separated. In a separate small bowl combine the egg and milk and stir it into the flour mixture until all flour has been well moistened. Place the batter in a 9-by-5-inch greased loaf pan and bake for 50 minutes at 375 degrees or until a wooden pick inserted into the center comes out clean. Remove loaf from pan and cool on a wire rack.