Does Irish Cream Count for Irish?

I don’t know why holidays often baffle me when it comes to food, but they do. You would think that someone who spends the kind of time thinking about food like I do would have no issue. But not so, in my case. I think the idea that I must deliver something extraordinary puts me into a tailspin.

I plan to serve up the obligatory corned beef. I may even get as pedestrian as serving it with cabbage, but not likely. More likely I will serve it up with some strong Stout Mustard (recipe below) and some roasted root veggies. Maybe a sandwich is in order. Maybe some roasted, smashed potatoes with an au jus or something. Who knows yet.

I am a converted Catholic, but shortly after completing my RCIA, my spouse decided to leave the church, so… I never really got a good stronghold on the religious holidays. The only certainty I have about this Irish-themed religious holiday is that we will be eating Chocolate-Irish Cream Cream Puffs. They are light and delicious. I would eat a dozen of them, but fortunately for me, the recipe only makes a dozen to begin with.

Phew! That was a close one!

Chocolate-Irish Cream Cream Puffs (choux pastry adapted from Joy of Baking

Choux Pastry:
1/2 cup AP flour
1/2 tsp. sugar
1/4 tsp. salt
1/4 cup (4 tablespoons) room temperature unsalted butter, cut into pieces
1/2 cup water
2 large eggs, thoroughly beaten

Preheat oven to 400 degrees F and place rack in center of oven. Line a baking sheet with parchment paper or silpat.

In a bowl whisk together the flour, sugar and salt.

Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your the bowl of your electric mixer and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm slowly start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches apart. With a wet finger, push down any bits of dough that are sticking up.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for a further 30 minutes or until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off, poke a hole in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out) in the oven.

Cream Filling:
1 cup heavy whipping cream
1 T. fine sugar or powdered sugar
1 T. Bailey’s Irish Cream Liquor
1/4 cup dark chocolate, coursely chopped

Place the cream into the bowl of your mixer and place in the refrigeratore for at least an hour. Place the whisk attachment in the freezer for the same time period. Over a simmering doubleboiler, melt the chocolate. Allow to cool slightly. With the mixer on high, blend the cream with the sugar and Bailey’s until peaks are starting to form. Slowly add the chocolate. Scrape down the sides and blend until the cream holds its shape. Using a pastry bag, insert the end into the cut made earlier in the pastry and fill with cream. Serve at room temperature.

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Stout Mustard from Bon Appetit
Ingredients

1/2 cup coarse-grained Dijon mustard
2 T. regular Dijon mustard
2 T. Guinness stout or other stout or porter
1 small shallot, minced
1 tsp. brown sugar

Combine all ingredients in a bowl. Cover and refrigerate for at least 2 hours. Best if made several days ahead.

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4 thoughts on “Does Irish Cream Count for Irish?

  1. If it’s any conciliation, I was brought up a Catholic but the behaviour of the church in relation to the appalling abuse her in Ireland has me, like so many Irish people now on the outside, looking in.
    Still, it’s great to see the influence of our little island spreading across the globe, even if it is only for one day a year. Happy St. Patrick’s Day from Dublin, Ireland.
    Best,
    Conor

    • American’s love a reason to throw a party 🙂 I like the food. I sometimes miss the church, but agree that the abuse the church has thrusted upon it’s flock is reprehensible. I won’t go back.

      Thanks for the comment. I am off to check out your site now!

  2. You’re not pinning that one on me! That was a team decision to leave the church. 😛

    And this might sound gross to you, but I was thinking about your extraordinary tailspin. What about a corned beef & cabbage calzone? You could put that awesome pesto in there and share the holiday with the Italians.

    Plus I’m willing to bet you’d like another shot at that crust. Or shall we say “Hot St. Patrick Pocket”? For those who don’t want the cheese, but still want the… well, you know.

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