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Featured Cookbook
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Tap Room Restaurant Beef in Ale with Cheese Cobbler
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Guineess Applesauce Cake with Lemon Icing
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Apple Cake with Toffee Sauce
Book Description
The Irish Spirit combines the Emerald Isle's favorite recipes with a touch of ale, stout, cider, or whiskey, creating terrific new flavor combinations. Whether scallops and shrimp are poached in single-malt whiskey, tender brisket is simmered in ale and topped with a golden cheese cobbler, or old-time pineapple upside-down cake is updated with a buttery, toffee liqueur topping, each recipe is enhanced by Ireland's famous spirits.
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The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland
Authors: Margaret M. Johnson
Date: August 2006
ISBN: 0811850420
Publisher: Chronicle Books
Paperback
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This three-part dessert, from a collection of cider-influenced recipes from Belfast chefs Jeanne and Paul Rankin, starts with roasted apples and ends with a luscious caramel cream topping. In between is a chunky, old-fashioned apple-butter cake, one of the most popular cakes in Irish cookery.
Serves 8 to 10
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FOR THE ROASTED APPLES:
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8 Granny Smith apples, peeled, cored, and quartered
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Juice of 2 lemons
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2/3 cup sugar
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4 tablespoons unsalted Kerrygold Irish butter
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FOR THE CAKE:
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1/2 cup slivered almonds
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1 1/2 cups all-purpose flour
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1 teaspoon ground cinnamon
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1 teaspoon baking soda
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Pinch of salt
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1/2 cup (1 stick) unsalted Kerrygold Irish butter, at room temperature
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1 cup sugar
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3 large eggs
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1 teaspoon vanilla extract
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1/2 cup sour cream or creme fraiche
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1/4 cup Irish cider
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FOR THE TOFFEE SAUCE:
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3/4 cup water
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3/4 cup sugar
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1 tablespoon fresh lemon juice
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3/4 cup heavy (whipping) cream
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To make the roasted apples: Preheat the oven to 375 degrees F. Butter a large casserole dish. Cut the apple quarters into 2 to 3 wedges each and place in the prepared dish. Sprinkle with the lemon juice and sugar, and dot with the butter.
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Bake, turning frequently, for 15 to 20 minutes, or until the apples are tender when pierced with the tip of a knife, Remove from the oven, drain off the juices, and set the apples aside to cool. Maintain the oven temperature.
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To make the cake: Butter a 9- or 10-inch springform pan and sprinkle the bottom with the almonds.
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In a medium bowl, sift together the flour, cinnamon, baking soda, and salt. Set aside.
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In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, and continue to beat until the mixture is smooth. With a wooden spoon, fold in the dry ingredients, the vanilla, sour cream or creme fraiche, and cider.
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Starting in the center, decoratively arrange half of the apples in the bottom of the prepared pan. Roughly chop the remaining apples and stir into the cake batter.
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Pour the batter into the pan and bake for 70 to 80 minutes, or until a skewer inserted in the center comes out clean, Remove the cake from the oven and let cool on a wire rack for 10 minutes. Release the sides of the pan, invert the cake onto a plate, and remove the base.
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To make the toffee sauce: In a medium saucepan, bring the water and sugar to a boil. Stir in the lemon juice. Cook for 10 to 15 minutes, or until the mixture begins to turn a light caramel color. Remove from the heat and slowly whisk in the cream.
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To serve, cut the cake into slices and drizzle with the toffee sauce.
More From This Book:
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Tap Room Restaurant Beef in Ale with Cheese Cobbler
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Guineess Applesauce Cake with Lemon Icing
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Apple Cake with Toffee Sauce
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