Everybody loves a foolaespecially made fluffy with ripe strawberries or tangy apple. From the author of The New Irish Table comes this celebration of the Emerald Isle's classic desserts. From lemony puddings and marmalade-slathered scones to fruit-filled tarts and berry-laden crumbles, these contemporary renditions of the traditional desserts of Ireland make perfect use of common staples such as oatmeal, fruit, dairy products, and, of course, whiskey. Steel-Cut Oat Pudding is enhanced with orange zest, nutmeg, and plump golden raisins. A chocolate, walnut, and caramel tart becomes a treat for grownups with a splash of the hard stuff. A final chapter offers the most memorable of holiday delectables including mincemeat tarts, Christmas pudding, and a really good fruitcake. A glossary and source list define and locate unusual ingredients. With gorgeous painterly photographs depicting the food and countryside, this wonderful cookbook serves as a sweet reminder of the people and cuisine of Ireland.Queen of Puddings 2 cups milk 1 tablespoon unsalted Kerrygold Irish butter 3/4 cup fresh white bread crumbs (see Note) 1/2 cup superfine sugar Preheat the oven to ... Put in a blender or a food processor fitted with a grating attachment.
|Title||:||Irish Puddings, Tarts, Crumbles, and Fools|
|Publisher||:||Chronicle Books - 2013-02-08|