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Brazilian Cuisine
It began as most 'ethnic food movements' do - with small restaurants in the neighborhoods where immigrants settled, diners and lunchrooms and tea rooms opened by those who wanted to offer a taste of home to their fellow émigrés. Chinese, Italian,...
crockpot tips - don't forget the slow cooker!
Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few...
Fresh Fruit Pico de Gallo with Cayenne Whipped Cream
Fresh fruit desserts can be more than just diced fruit in a bowl. By mixing fresh fruit with lime and making a fresh fruit Pico de Gallo dessert goes from the hum drum ordinary to a spicy sweet treat. The cayenne whipped cream is a zesty way...
How to Host Thanksgiving Dinner and Enjoy it Anyway
You've been nominated; or perhaps your family has issued a decree; or perhaps it's simply your turn. No matter what the reason, you're hosting Thanksgiving dinner this year. This need not be a burden. In fact is can be a pleasure, given the...
Tips for Cookie baking
When deciding to bake cookies, a lot of questions come to mind. How to use baking powder. What is corn starch? What do I have to do if I don't find some ingredients? Etc. In this article I will approach a few problems and give some easy answers...
 
The Original Irish Coffee

There are a number of Irish Coffee recipes available on the web and elsewhere. Most of them are close to the original, but I have yet to see one that is true to the original.

What makes me such an expert? A branch of my family invented this wonderful mix of black coffee, Irish whiskey and cream which was always intended to resemble a glass of Guinness.

It was created by my distant relative Joe Sheridan in the earlier part of the last century while he was employed as a steward at Shannon Airport, Ireland.

He would have been an uncle some four times removed.

These days there are special glasses made for serving it, and there is even a commercial version called Sheridan's which I like to think was named in his honour.

This is the original, traditional, mix as passed on to me through my part of the family:

Put one teaspoon of demerara sugar in the bottom of a stemmed glass that is large enough to hold a cup of


coffee.

Add a measure of Irish whiskey, which could be Paddy, Bushmills or Jamesons. The original is believed to have been Paddy from the County Cork distillery.

Pour in one cup of hot coffee, over the back of a spoon to avoid ending up with a cracked glass, and stir.

Now cool the spoon (or use a fresh one) and pour enough very cold double (heavy) cream over the back of it to come to the top of the glass. Do this carefully and you will have crystal clear coffee topped with ice cool cream.

Do not whip the cream, simply stir it a little, or shake the carton before opening, to ensure it pours evenly.

The effect will be just as if you had Guinness in your glass. Serve it with pride, it has a long and honorable tradition behind it.

About the author:

Michael Sheridan is a published writer and recognized authority on cooking matters. A former head chef, he runs several websites on cooking, including http://www.thecoolcook.com

 

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