Irish Whisper Recipes

IRISH WHISKEY BROWNIES WITH STICKY TOFFEE & THICK CREAM

Steps:

• Lightly butter a 9-inch square pan.
• Preheat oven to 350°F.
• Place the whiskey in a small saucepan and bring to a boil over high heat.
• Remove from the heat as soon as it has come to a boil and add the chocolate chips, stirring to melt them completely.
• In the bowl of an electric mixer (or by hand), cream together the sugar and butter until smooth.
• Add the eggs and continue to blend ingredients together well.
• Sift together the flour, cocoa, baking powder and salt, and add gradually to the egg mixture.
• Add the whiskey and chocolate mixture and beat at low speed just until combined.
• Scrape the batter into the prepared pan and smooth over the surface.
• Bake for exactly 25 minutes.
• Cool in the pan.
• For the sauce, combine all the ingredients in a medium-sized saucepan and bring to a boil over medium heat, stirring all the while, until thick.
• Reduce heat to a simmer and cook, stirring frequently, for 6-7 minutes or until the mixture has reduced and is quite thick.
• Keep warm; set to one side.
• To serve:.
• Place a brownie on a dessert plate, drizzle with the warm sticky toffee sauce, top with whipped cream or ice cream and drizzle again with the sauce.
• Serve immediately.

THE LITTLE IRISH WHISKEY CAKE

Steps:

• Place lemon zest and the raisins in a small bowl and cover with 1/4 cup of whiskey.
• Cover with plastic wrap and leave to soak overnight.
• When ready to prepare the cake, lightly butter a 7-inch square cake pan.
• Line the base with parchment paper.
• Preheat the oven to 350°F.
• Place the butter in the bowl of an electric mixer (or mix by hand).
• Beat the butter until creamy.
• Add the sugar and continue beating until the mixture is light and creamy.
• Add the egg yolks and beat them into the mixture one at a time.
• Remove the lemon zest from the raisin and whiskey mixture.
• Chop some of the zest very finely, about 1 Tbsp, and add to the egg and sugar mixture along with the raisins and whiskey.
• Gently stir into the mixture.
• In another bowl, whisk the egg whites until stiff.
• Fold them into the egg and sugar mixture alternately with the flour.
• Don't overmix.
• Transfer the batter to the prepared pan and smooth the surface.
• Sprinkle with the sugar and bake in the oven for about 20-25 minutes or until it springs back gently when touched and a tester emerges clean.
• Remove from the oven and let sit for about 10 minutes.
• Turn out onto a cake rack set over a plate so that the cake is upside down.
• Use a skewer to make about 6 or 8 little holes in the cake's base (don't go all the way through) and pour the remaining bit of whiskey into the holes.
• Let sit for another 15 minutes, then invert and let cool completely before cutting into thick fingers and serving.

IRISH WHISPER

Steps:

• Fill a glass with ice, and pour in the whiskey, coffee liqueur, peppermint schnapps, and soda; stir to mix.