Ingredients:
very hot strong black coffee
1 tbsp. whipped cream
2-3 tsp sugar
a measure of Irish Whiskey
Methods
Heat whiskey and poor into a heated, whiskey glass, fill with very hot black coffee in
which the sugar has been dissolved. Float the cream on top.
Irish Omelet
Ingredients:
6 Small eggs (separate the yolks from the egg whites)
4 medium sized, cooked potatoes (mashed)
Squeezed lemon juice
1 T Chopped chives or scallions
Salt and pepper to taste
1 Tbsp. Butter
Methods
To the mashed potato, add the beaten egg yolks. Mix the two ingredients thoroughly and then add the lemon juice, chives, salt and pepper to the mixture.
Heat the butter in the omelet pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until
it turns golden, then run under the broiler to finish.
Potato and Leek Soup
Ingredients:
1/4 cup butter
1 whole leek, chopped
3 medium onions, chopped
1 ½ pounds potatoes, cubed
½ cup oats
2 cloves garlic, crushed
2 cups chicken stock
2 cups milk
salt and pepper to taste
fresh chives, chopped (for garnish)
Methods
Melt butter in a large pan. Saute onions and leek until tender. Add potatoes. Cook until potatoes are golden brown. Add oats and garlic. Cook one more minute. Reduce heat to low. Stir in chicken stock and milk. Simmer 30 minutes, or until vegetables are tender and soup thickens. Season to taste with salt and pepper.
Serve garnished with chopped chives.
Apple Scones
Ingredients:
2 cups flour
1 tsp. baking powder
3/4 tsp. salt
3 tbsp. butter
1/4 cup sugar
1 cup minced apples
1 egg, beaten
2/3 cup milk
2 tbsp. butter (reserve for topping)
2 tbsp. sugar (reserve for topping)
Methods
Sift together flour, salt and baking powder.
Cut in the butter. Add sugar and apples.
Mix in the egg and milk to make a soft dough. Knead until ingredients are well-mixed.
Spread in 8" x 12" greased pan, and bake 25 minutes at 450 degrees (Fahrenheit).
Cut into 2" x 2" squares when done. Split each square diagonally. Butter. Dust the
tops thickly with granulated sugar. Serve warm.
