'SPIRITED' CELEBRATION ~ IRISH COFFEE / BAILEYS CHOCOLATE CREAM CAKE / IRISH COFFEE ICE CREAM

"Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat."

~ Alex Levin

MURPHY'S IRISH COFFEE

~ a healthy jigger of Brandy

(Brian's claim to smoothness instead of Irish whiskey)

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freshly brewed rich black coffee

1 healthy tsp. brown sugar

1 healthy jigger Brandy (or Irish whiskey)

fresh whipping cream
1 Tbsp. powdered sugar
1 tsp. vanilla
freshly grated nutmeg, chocolate or cinnamon

In chilled bowl, whip cream until soft peaks form. Add powdered sugar & vanilla. Continue whipping until medium-firm peaks forms.
Warm Irish coffee glass in hot water. Wipe dry. Pour brandy (or Irish whiskey) & brown sugar into the glass and stir. Slowly pour fresh coffee filling the glass to within half an inch or so from top of glass. Carefully top with whipped cream. Garnish with grated fresh nutmeg, chocolate shavings or cinnamon. Toast loved ones and enjoy sipping through the rich cream. (Thanks Brian!)

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BAILEYS CHOCOLATE CREAM CAKE

~ Feisty combination of chocolate, whipped cream and Baileys Irish Cream from tattered Bon Appetit (March 1984)

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1 12-oz. package semisweet chocolate chips

1/2 cup unsalted butter

6 separated room temperature eggs

1 cup sugar

1/2 cup finely chopped pecans

1 Tbsp. Baileys Irish Cream

1/2 tsp. vanilla

pinch of cream of tartar

2 cups whipping cream

1/4 cup powdered sugar

2 Tbsp. Baileys Irish Cream

2 oz. chocolate curls

Preheat oven to 350-degrees.
Grease and flour 10-inch springform pan. Melt chocolate chips and butter in top of double boiler over hot (not boiling) water. Beat yolks in large bowl until very thick, about 5 minutes. Beat in 1/2 cup sugar, one tablespoon at a time. Stir in melted chocolate, pecans, liqueur and vanilla.
Beat whites with cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold 1/4 of whites into chocolate mixture, then fold chocolate mixture back into remaining whites. Pour into prepared pan. Bake 30 minutes. Reduce oven temperature to 275-degrees and continue baking 30 minutes. Turn off oven; let cake stand i oven for 30 minutes with door ajar.
Remove cake from oven. Dampen paper towel and place on top of cake for 5 minutes; remove towel (top of cake will crack and fall). Cool cake in pan.
Remove springform. Transfer cake to platter. Beat whipping cream in large bowl until soft peaks form. Beat in powdered sugar and liqueur. Soon whipped cream onto top of cake and smooth evenly. Sprinkle with chocolate curls. Refrigerate 6 hours. Let stand at room temperature 30 minutes before serving. (12 servings)
Note: Delicious served with Irish Coffee Ice Cream (minus the whipped cream)

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IRISH COFFEE ICE CREAM

~ Rather then traditional 'hot' Irish coffee, try this easy spirited 'cold' novelty ... or you could choose both!

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1 quart coffee ice cream

6 Tbsp. instant espresso coffee

6 Tbsp. Irish whiskey

1 cup whipped cream

chocolate curls

Dissolve coffee in Irish whiskey and stir into soften coffee ice cream. Refreeze. Serve in glass parfaits topped with whipped cream and chocolate curls.

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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