”
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.
“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 husband 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. We knew exactly how to make and drink Irish coffees, and, I dare say, we were experts ourselves. 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.
The main course
This easy preparation for corned beef comes from Peter Kamp, former writer of “The Practical Cook” in the Chicago Tribune. The garlic fits with our Gilroy taste. If you want less fat in your meal, cook small red potatoes and cabbage in a separate pot. I like to put them in the same pot as the corned beef, so they soak up some of the wonderful flavor.
If you don’t have a lot of time, put all the ingredients in a crock pot, cover with water, and cook on low for eight hours. The result is delicious.
Basic Corned Beef
1 corned beef (4 to 6 lbs.)
2 tsp. black peppercorns
2 cloves garlic, unpeeled
1 onion, quartered
1 bay leaf
Put corned beef, peppercorns, garlic, onion and bay leaf in a Dutch oven. Add cold water to cover by 2 to 3 inches. Heat to boil over high heat; reduce heat to low. Simmer until fork pierces meat easily, about 3 hours.
Allow corned beef to sit on a cutting board at least 10 minutes before carving; slice meat thin and serve with steamed cabbage and small red potatoes.
Simple bread
Irish soda bread is considered a quick bread, which makes it appealing to busy bakers. There’s no yeast or rising time, so this bread has a dense texture. It’s wonderful with a smear of creamy butter. You can leave the raisins out, if you want; sometimes I do when I’m making this for dinner.
Irish Soda Bread
4 cups all-purpose flour
2/3 cup sugar
1 T. baking powder
1 tsp. baking soda
1 tsp. salt
1-1/2 cups raisins
1-3/4 cups buttermilk
2 large eggs, beaten well
2 T. butter, melted
Heat oven to 350 degrees. Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins. Add buttermilk, eggs and butter; mix just to moisten dry ingredients (dough will be sticky. Do not overmix.
Divide dough in half. Lightly flour the work surface. Shape each half into round loaves. Grease baking sheets; put loaves onto baking sheets. Cut an X on top of each loaf; sprinkle with flour. Bake until a wooden pick inserted in the center comes out clean, about 1 hour. Cool completely on a wire rack.
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.”
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.
Happy cooking and have a wonderful St. Patrick’s Day!
