”
In the long, cold days of winter, nothing can thaw a chilled
disposition and frostbitten bones quite like a classic Irish
coffee.
”
“In the long, cold days of winter, nothing can thaw a chilled disposition and frostbitten bones quite like a classic Irish coffee.”
The press release might as well have been talking about me, and in honor of St. Patrick’s Day, I thought I’d share a rambling story with you.
Several years ago, my partner-in-chilly-weather and I biked across the Golden Gate bridge on a cold and clear day. We missed the afternoon ferry from Sausalito to San Francisco, and the day began to fade into late afternoon. The fog was coming in when we finally hopped the late ferry back to San Francisco. The wind whipped the dark bay as we shivered next to our bikes. It was dark and I was frozen by the time we pushed our bikes onto the dock.
We looked around quickly for somewhere to go. Aha. The Buena Vista’s light shone weakly through the creeping fog, just to the left of the Ghirardelli marquee. We found two free barstools and held up numb white fingers to order two Irish coffees. The man who poured them wore a black vest barely held on by a gold chain straining across his ample middle.
He was an expert, and we eagerly watched him splash Irish whiskey over two sugar cubes and drub them into oblivion with a teaspoon. Next came a hot, black dash of coffee and then, the finale, an inch-thick float of heavy cream – just so.
“My these are good,” we said. “Shall we have another?”
Hours later, our napkin was a field of hash marks – one for each cuppa – and the memory of our chilly ride across the bay had faded. Perched atop our comfortable barstools, we listened to our whiskered bartender tell the secrets of enjoying Irish coffee. The trick is in the drinking of it, he said modestly. Avoid the temptation to stir the cream into the drink.
Instead, sip the hot coffee through the cold cream. It’s the only way.
Aye, ’tis a good memory, that night at the Buena Vista! I wish I could remember our bartender’s name as well as I remember his advice. It’s probably written on that napkin, if only I could find it. But since I can’t honor him by name this St. Patrick’s Day, I’ll toast you with this old Irish prose and wish you the happiest St. Patrick’s Day:
“Let’s all put on our dancing shoes
And wear our shamrocks green
And toast our friends both here and there
And everywhere between.”
• Dessert in a cup: Here are two fun variations on the Irish coffee recipe above, both from the Bushmills Irish Whiskey folks.
Hot Kiss Goodnight
Combine in glass mug:
2 oz. Irish whiskey
2 tsp. crème de menthe
1/2 oz. crème de cacao
4 oz. freshly brewed, strong coffee
Stir thoroughly and then add a thick cap of whipped cream; place a Hershey’s kiss on top.
Saint & Cinn’r
Combine in glass mug:
2 oz. Irish whiskey
4 oz. hot chocolate
1/2 oz. cinnamon syrup *
Stir thoroughly and then add a thick cap of whipped cream; sprinkle with a bit of cinnamon and chocolate. You can buy cinnamon syrup or make your own: Bring one cup of sugar and one cup of water to a boil; add a cinnamon stick and let mixture cool. Store in refrigerator. For a “virgin” drink, leave out the whiskey; it will resemble Mexican hot chocolate.
• Simple Irish breakfast: Scones are a wonder; they’re simple but taste heavenly. These are simple Irish, from Ava Maloney McLaren in Capitola.
Irish Breakfast Scones
2 1/2 cups flour
1/2 tsp. salt
2 T. butter
2 T. sugar
2 tsp. baking powder
1/2 cup raisins
7/8 cup milk
Preheat oven to 400 degrees.
Sift flour and salt into a bowl. Rub in the butter with your fingers or a pastry blender. Add the sugar, baking powder and raisins and mix together well.
Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth (about 10 times). Roll out; cut the dough in half, then into quarters and then into eighths.
Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar. Bake for 15 to 20 minutes. When done, transfer to a wire rack to cool.
Note: For a fun St. Patrick’s Day breakfast, sprinkle with green decorating sugar.
• Easiest Corned Beef & Cabbage: There’s only one way Corned Beef could be easier than this – if you ate it somewhere else. This dinner is impressive because the kitchen looks so, well, clean … And then you turn out this delicious meal on a platter. Even my youngest loves the cabbage when it’s cooked this way.
Crock Pot Corned Beef
2 cups carrots
1 seasoned beef brisket
8 medium red potatoes per person
1 head cabbage
Put carrots in bottom of crock pot. Cut brisket in half and put all, with juices, into crock pot. (If there is a spice packet included with brisket, put it into the crock pot.) Cover with water. On top, pile halved potatoes and wedges of cabbage. Put lid on crock pot. Cook for 8 hours on low heat.
Slice meat. Arrange on platter and surround with vegetables. Serve jus on the side.
• End notes from the Irish:
“May those who love us, love us.
And for those who don’t love us,
May God turn their hearts.
And if he can not turn their hearts,
May he turn their ankles,
So we may know them by their limping.”
Happy cooking and have a wonderful St. Patrick’s Day!
Tip of the Week:
What is fines herbes? It is the perfectly balanced quartet of herbs: chives, chervil, parsley and tarragon. Long used in French cooking, it’s the perfect blend to season chicken, vegetables or fish.
Notes from Jenny’s Kitchen
• Purchase a pink KitchenAid Artisan Stand Mixer and KitchenAid will donate $50 to the Susan G. Komen Breast Cancer Foundation as part of their “Cook for the Cure” initiative. The mixer is light pink and available at www.williams-sonoma.com.
• When chopping dried fruit in a blender or food processor, add 1 tablespoon of sugar. It will prevent sticking.
• Want some more St. Patrick’s Day food ideas? Try www.Irishfood.com. If you have no one to share your meal with, try www.StPatricksDay.com to search for an Irish single.
