Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.
My Irish Coffee
Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.
If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
Ingredients (for 2 drinks)
300ml of strong, hot coffee
40ml of Jameson Irish Whiskey
150ml of 30% sweet cream
4 teaspoons of coarse brown sugar
1 teaspoon of caster sugar
4 drops of vanilla essence
Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.
Enjoy your drink!
Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.
Ingredients (8 cookies)
1 pack of chilled French pastry
1 big pear
1 flat teaspoon of cinnamon
1 teaspoon of fresh grated ginger
2 tablespoons of brown sugar
1 teaspoon of vanilla sugar
2 tablespoons of milk
Heat the oven up to 190C. Cover a baking sheet with some baking paper.
Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.
Enjoy your meal!
I had a request for a coffee flavored bon bon. I am not a coffee fan, so I've never made anything with it. I've seen two types of recipes - one that infuses the cream with the beans and one that uses brewed coffee. I'm curious which type of recipe is used by most people here. If you infuse the cream, are you straining the beans out or are you using a fine enough grind to not create textural problems in the ganache? If you use brewed coffee, are you reducing the cream by the amount of the coffee liquid on a one to one basis? Thanks!
Recently Browsing 0 members
No registered users viewing this page.