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1. Cream of Watercress Soup with Warm Herbal Drop Scones

2. Roast Mount Juliet Pheasant with a Potato and Parsnip Puree and Apple and Grape Sauce

3. Colin's Fresh Fruit in a Paper Bag

Book Description

The dishes presented in Elegant Irish Cooking are served in Ireland's best restaurants and homes

... (more)

Elegant Irish Cooking : Hundreds of Recipes from the World's Foremost Irish Chefs

Authors: Noel C. Cullen

Date: March 2001

ISBN: 0867308397

Publisher: Lebhar-Friedman Books

Hardcover

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In this recipe, parchment paper is used to encase the delicate fruit, assuring flavor by sealing in the natural juices.

Serves: 4
Recipe by: Colin O'Daly, Chef, Roly's Bistro, Dublin

• Hazelnut Cookies:

• 1/2 pound plus 2 tablespoons unsalted butter

• 2 cups brown sugar

• 2 eggs

• 2 teaspoons baking soda

• 6 tablespoons chopped hazelnuts

• 1 cup whipped cream, for serving

• Fruit:

• 4 tablespoons butter

• 1 pear, cored, peeled, and quartered

• 2 bananas, peeled and halved

• 2 plums, cut in quarters

• 8 strawberries

• 1 orange, segmented, juice reserved

• 1/2 melon, peeled, seeded, and quartered

• 8 sprigs fresh mint

• 1/4 teaspoon honey

• 4 teaspoons Irish Mist

Hazelnut Cookies

1. Preheat oven to 350 degrees F.

2. Cream together butter and sugar.

3. Add eggs, one at a time.

4. Fold in dry baking soda and chopped hazelnuts

5. Drop spoonfuls of the mixture onto a lightly greased sheet pan.

6. Bake in a preheated oven at 350 degrees F for 10 minutes.

Fruit

1. Preheat oven to 400 degrees F.

2. Cut 4 sheets parchment paper into 4 x 12 inch circles. Butter edges of paper circles. Divide fruit among the four circles, placing on one side of the circle. Place sprig of mint on top of the fruit.

3. Mix honey, Irish Mist, and orange juice. Sprinkle over the fruit.

4. Fold paper in half, crimping edges.

5. Bake in preheated oven, 5-10 minutes, until well risen. (The parchment paper will puff up.)

Presentation
Place on hot plate and cut open from the top. Garnish with fresh mint, and serve with whipped cream and hazelnut cookies.

More From This Book:

1. Cream of Watercress Soup with Warm Herbal Drop Scones

2. Roast Mount Juliet Pheasant with a Potato and Parsnip Puree and Apple and Grape Sauce

3. Colin's Fresh Fruit in a Paper Bag

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