St. Patty’s Day Switcheroo: A Drink and Dessert Recipe Reversal
Tired of the same old St. Patrick’s Day drinks, desserts and traditions year after year? You’re not alone. Most of us can admit that the green beer was fun back in college, but now we’re typically looking for more stylish options and creative recipes to get us through the year’s most social holidays. And while online websites offer some cute ideas that can be enjoyable to try at home, nothing beats an exclusive recipe crafted from scratch by a passionate chef with a knack for pastry making and mixology.
Tempt and tease your taste buds with this fun recipe reversal – a St. Patty’s dessert that tastes like a favorite drink and a St. Patty’s cocktail modeled after a popular dessert. Executive Chef Eben Copple of the Yardley Inn Restaurant & Bar created a unique and festive taste experience – a dessert featuring the flavors of the Irish Car Bomb and a cocktail that pays tribute to the beloved Irish Potatoes. Create these recipes in the comforts of home with the following steps
by Chef Eben.
Irish Car Bomb Panna Cotta
This recipe blends the best of the Irish and the Italian, making it a flavorful choice for your St. Patrick’s Day festivities. Panna Cotta is a traditional Italian custard dessert and the Irish Car Bomb typically features Guinness Stout, Baileys Irish Cream and Jameson Irish Whiskey. The flavors and textures work blissfully well together in this St. Pat’s dessert-based-on-a-drink recipe that you can try at home.
Makes 10, 4-ounce servings
INGREDIENTS:
For the stout portion
• 1 packet powdered gelatin
• 1 cup whole milk
• ½ cup granulated sugar
• 3 cups heavy cream
• ½ can Irish dry stout
• ¼ cup molasses
For the Irish whisky & Irish Cream portion
• 1 packet powdered gelatin
• ½ cup whole milk
• ½ cup Irish cream liquor
• ½ cup granulated sugar
• 3 cups heavy cream
• 2 shots Irish whisky
INSTRUCTIONS:
1. First prepare your ramekins (small glass or ceramic bowls) by cleaning them well and oiling them very lightly.
2. Make the Guinness portion first.
–1. Bloom (soften) the packet of gelatin in a small amount of the milk in a small bowl for about 10 minutes.
–2. Add the rest of the milk, sugar and 2 cups of cream to a medium saucepan and bring to a simmer over medium heat.
–3. Bring the stout and molasses to a simmer in a separate saucepan.
–4. Pour some of the hot milk into the gelatin to dissolve it completely.
–5. Add the gelatin back into the milk and stir in the stout mixture.
–6. Allow this mixture to cool to room temperature.
–7. Whip the remaining 1 cup heavy cream until soft peaks form.
–8. Whisk the whipped cream into the cooled milk mixture.
–9. Pour this mixture into the ramekins to fill them halfway.
–10. Place the ramekins in the refrigerator to cool and solidify.
3. Make the whisky and Irish cream portion in a similar fashion, substituting the Irish cream for half the milk.
Note: Do not cook the Irish whisky before adding it to the mixture.
–1. Use this mixture to fill the ramekins the rest of the way.
–2. You may want to scrape off any foamy bits from the top of the stout portion before adding the whisky portion to ensure a good seal between the layers.
–3. After the ramekins are full, refrigerate until set (overnight is best).
–4. To unmold the ramekins, run a toothpick or skewer around the inside edge of the ramekins and give them a stiff shake on their side to release them.
–5. Turn them out onto a serving dish and garnish as desired.
This Irish Potato Cocktail captures the flavors of the popular St. Patty’s Day treat, making it the perfect libation for any St. Patrick’s occasion, especially as a signature cocktail for a night of fun with your closest friends.
Irish Potato Cocktail
Pulling its roots from Philadelphia area rather than Ireland, Irish Potatoes are a popular type of candy resembling miniature potatoes. Each Irish Potato offers a sweet center of coconut cream and a generous coating of cinnamon on the outside, creating the look of a potato, even though no potato products are needed to create these confections. This drink recipe takes the Irish Potato candy a step further with a delicious blend of spirits.
INGREDIENTS:
• 2 oz coconut rum
• ½ oz cinnamon schnapps
• ½ oz cream of coconut
• ½ oz white chocolate liquor
• 1 oz heavy cream
• 1 tsp superfine sugar
• Shaved coconut
INSTRUCTIONS:
1. Add all ingredients to a cocktail shaker with a generous amount of ice.
2. Shake well.
3. Strain into a chilled cocktail glass rimmed with shaved coconut.
4. Sprinkle the top with powdered cinnamon.
You can enjoy mixing up these festive treats and drinks for your St. Patrick’s Day soiree or simply to enjoy during a relaxing evening at home. Whether you are planning a full Irish feast or a nightcap and a sweet dessert for two, consider these yummy recipes from Chef Eben to put the exclamation point on your Erin Go Bragh!
