EMERALD ISLE TREATS

COOK & EAT indulgence treatsEmerald Isle

RECIPES THE TEST KITCHEN PHOTOGRAPHY MAYA VISNYEI FOOD STYLING CLAIRE STUBBS PROP STYLING CATHERINE DOHERTY

In honour of St. Patrick’s Day, Irish spirits grace these festive treats. Sip Irish coffee, swoon over homemade ice cream and, for those feeling especially celebratory, whip up a decadent chocolate tart. Sláinte!

CLASSIC IRISH COFFEE

MAKES 2 SERVINGS HANDS-ON TIME 5 MINUTES TOTAL TIME 5 MINUTES

⅓ cup 35% cream 2 oz Irish whiskey (about ¼ cup) 2 tbsp maple syrup 1½ cups hot brewed coffee

Topping (optional)

chocolate shavings or cocoa powder

Fill 2 glasses with boiling water; set aside. In bowl, whisk cream just until soft peaks form. Discard water from glasses; add whiskey and maple syrup. Pour co ee over maple mixture; stir to combine.

Spoon whipped cream over top; sprinkle with chocolate shavings (if using). Serve immediately.

PER SERVING about 273 cal, 1 g pro, 14 g total fat (9 g sat. fat), 27 g carb (trace dietary fibre, 23 g sugar), 51 mg chol, 22 mg sodium, 203 mg potassium. % RDI: 5% calcium, 4% iron, 13% vit A, 2% folate.

To create a layered effect, rest a metal spoon facedown over the surface of the coffee and slowly pour the cream over the spoon.

TEST KITCHEN TIP

If you don’t have a kitchen blowtorch to toast the meringue, transfer the tart to the freezer during the last 30 minutes of chilling time. Then, broil the tart until golden brown, 30 seconds to 2 minutes. Be sure to keep an eye on it!

CHOCOLATE WHISKEY TART WITH MERINGUE

MAKES 10 TO 12 SERVINGS HANDS-ON TIME 20 MINUTES REFRIGERATION TIME 1½ HOURS TOTAL TIME 2 HOURS

Chocolate Crust

2 cups chocolate wafer crumbs ½ cup unsalted butter, melted

Filling

170 g dark chocolate, finely chopped (about 6 oz) 115 g milk chocolate, finely chopped (about 4 oz) ½ cup 35% cream ¼ cup unsalted butter, cubed 6 oz Irish whiskey (about ¾ cup) ¼ tsp salt

Meringue

¾ cup granulated sugar 3 egg whites ½ tsp cream of tartar pinch salt

Chocolate Crust Preheat oven to 350°F. In bowl, stir wafer crumbs with butter; press into bottom and up side of 9-inch fluted tart pan with removable bottom. Place pan on baking sheet; bake until firm, 10 to 12 minutes. Let cool on rack.

Filling Meanwhile, place dark chocolate and milk chocolate in heatproof bowl. In small saucepan, heat cream with butter over medium-high heat until butter is melted and mixture just begins to boil. Pour cream mixture over chocolate; let stand for 1 minute. Whisk until smooth. Whisk in whiskey and salt; spread over cooled crust. Refrigerate until cooled, 1½ to 2 hours.

Meringue In large metal bowl set over saucepan of gently simmering water, combine sugar, egg whites, cream of tartar and salt. Using hand mixer, beat on medium-high speed until stiff peaks form, 5 to 6 minutes; remove from heat. Spoon meringue onto centre of filling; using spatula, spread to edge, making peaks and swirls with back of spoon. Using kitchen blowtorch, toast meringue until golden brown. Serve immediately.

PER EACH OF 12 SERVINGS about 411 cal, 4 g pro, 26 g total fat (15 g sat. fat), 39 g carb (3 g dietary fibre, 28 g sugar), 46 mg chol, 209 mg sodium, 220 mg potassium. % RDI: 4% calcium, 19% iron, 14% vit A, 5% folate.

IRISH CREAM ICE CREAM WITH TOFFEE SAUCE

MAKES 6 SERVINGS HANDS-ON TIME 30 MINUTES REFRIGERATION TIME 30 MINUTES FREEZING TIME 1½ HOURS TOTAL TIME 2½ HOURS

1½ cups 35% cream 1½ cups 2% milk 6 egg yolks ⅔ cup granulated sugar 1 tsp vanilla ½ tsp salt 2 oz Irish cream liqueur (such as Baileys) (about ¼ cup)

Toffee Sauce

⅓ cup unsalted butter, cubed ⅔ cup packed brown sugar ½ cup 35% cream, warmed pinch salt

In saucepan, heat cream and milk over medium heat until bubbles form around edge. In large bowl, whisk egg yolks with sugar until combined; slowly whisk in cream mixture. Return mixture to pan; cook over medium heat, stirring frequently, until thick enough to coat back of wooden spoon, about 10 minutes.

Strain through ne-mesh sieve into bowl; stir in vanilla and salt. Place over bowl of ice water; let cool, stirring frequently, 10 to 15 minutes. Stir in liqueur.

Place plastic wrap directly on surface; refrigerate until chilled, about 30 minutes. Freeze in ice cream machine according to manufacturer’s directions.

Meanwhile, in saucepan, melt butter over medium heat; whisk in brown sugar. Cook, whisking frequently, until sugar is dissolved, about 3 minutes.

Standing back and averting face, whisk in cream and salt; bring to boil. Cook, whisking, until thickened, about 2 minutes. Transfer to heatproof bowl; let cool, stirring occasionally. Drizzle over ice cream.

PER SERVING about 653 cal, 7 g pro, 46 g total fat (27 g sat. fat), 54 g carb (0 g dietary fibre, 51 g sugar), 328 mg chol, 273 mg sodium, 206 mg potassium. % RDI: 16% calcium, 6% iron, 49% vit A, 15% folate.

TEST KITCHEN MAKEAHEAD

Refrigerate the ice cream base in an airtight container for up to three days.

RECIPE INDEX March 2018

BEVERAGES

Classic Irish Coffee 107 Homemade Almond Milk 65 Vanilla & Almond Coffee Creamer 65

BREAKFAST

Squash Waffles With Candied Bacon 97

DESSERTS

Chocolate Whiskey Tart With Meringue 109 Irish Cream Ice Cream With Toffee Sauce 110 Mini Carrot Cake Loaves 114

DRESSINGS & SAUCES

Five-Ingredient Pizza Sauce 99 Fresh Thyme Vinaigrette 93 No-Cook Pizza Sauce 15 Pepper Sauce 88 Spicy Puttanesca Pizza Sauce 104 Toffee Sauce 110 Zesty Basil Vinaigrette 87

ICINGS & TOPPINGS

Candied Bacon 97 Cream Cheese Icing 114 Meringue 109

PASTA & PIZZA

Artisanal Pizza Dough 15 The Best Pizza Margherita 15 Deluxe Pizza 103 Meat Lover’s Pizza 103 Spicy Puttanesca Pizza 105 Three-Pepper Linguine 88 The Ultimate Pizza Dough 12 Veggie Delight Pizza 103

PORK

Candied Bacon 97 Deluxe Pizza 103 Meat Lover’s Pizza 103 Pork With Mushroom Sauce 89 Spicy Puttanesca Pizza 105

POULTRY

Roasted Chicken & Broccoli Salad 87

SALADS & SOUP

Hot & Sour Soup 91 Roasted Chicken & Broccoli Salad 87 Veggie-Stuffed Squash Bowls 96

VEGETARIAN MAINS & SIDES

The Best Pizza Margherita 15 Butternut Squash Vegetarian Cottage Pie 96 Hot & Sour Soup 91 Spicy Sweet Potato Nachos 90 Three-Pepper Linguine 88 Veggie Delight Pizza 103 Veggie-Stuffed Squash Bowls 96

To find out more about our recipes’ nutritional information, go to canadianliving.com/nutritioninfo.

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