Scottish Cream As Opposed To Irish Cream Recipes

SCOTTISH CREAM (AS OPPOSED TO IRISH CREAM)

Scottish Cream (as opposed to Irish Cream) image

I started making our own supply of Irish Cream a few years ago, but noticed that we never use Irish whiskey, we only have the Scottish stuff in our house, thanks to good friends and Duty Free shopping.

Provided by Mirj2338

Categories Beverages

Time 1m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 7

Ingredients

1 cup light cream (don't use heavy or whipping cream)
1 (14 ounce) can sweetened condensed milk
1 2/3 cups single malt Scotch whisky
1 teaspoon instant coffee
2 tablespoons chocolate syrup (we use Hershey's)
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

Dump all the ingredients in a blender and whizz on high for 30 seconds.
Bottle in a tightly sealed container and keep in the fridge.
Be sure the shake the bottle well before serving.
This will keep for up to two months in the fridge.
Note: Don't use heavy cream, it tends to separate.
If you can't find light cream, use half and half, or whole milk.

IRISH SHEPHERD'S PIE

Irish Shepherd's Pie image

This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.

Provided by Chef John

Categories World Cuisine Recipes European UK and Ireland Irish

Time 1h35m

Yield 8

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 pounds lean ground lamb
⅓ cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
⅛ teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2 ½ cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2 ½ pounds Yukon Gold potatoes, peeled and halved
1 tablespoon butter
1 pinch ground cayenne pepper
¼ cup cream cheese
¼ pound Irish cheese (such as Dubliner®), shredded
salt and ground black pepper to taste
1 egg yolk
2 tablespoons milk

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
Remove lamb mixture from heat and stir in peas and carrots until combined.
Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Nutrition Facts : Calories 516.5 calories, Carbohydrate 37.2 g, Cholesterol 132.3 mg, Fat 28.3 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 13.3 g, Sodium 301 mg, Sugar 1.3 g

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