call of the Irish … Guinness Pretzel Toffee

Today is St. Patrick’s Day and I have to admit, I’m well beyond drinking cheap green beer from plastic cups. I never much enjoyed crap beer anyway. In college, my friends and I would save our pennies for a pint of two of Guinness. Sure the corner bar had $1.50 pitchers of Coors Light every night but when we could, we’d spring for $4 pints of the good stuff. Really. These days my festivities turn more to good beer or Irish whiskey, old friends and delicious food. It is still just as fun if different in tone and I still enjoy a nice pint of Guinness. Which is, believe it or not, is a lot easier on your system than cheap, skunky, questionably colored beer. True story (in my inexpert but experienced opinion).

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something different … Brown Bread Ice Cream with Irish Whiskey Raisins

I’ve often wondered about Brown Bread Ice Cream. What was it? Who puts bread in ice cream? In my mind, it was a major disconnect. Bread + Ice Cream = Huh? During my research into Irish recipes, this one came up several times yet I’ve never tasted, much less made it. Why would you do such a thing? Cookies yes, but bread? Brown wheat bread? But you know I was intrigued. My friend Meg once made an amazing ice cream with popcorn so how different could this be? I recalled a post David Lebovitz, the ice cream king, did a few years ago so I thought I’d start there. And you know what? It was really good and what better time than around St. Patrick’s Day to try this one out?

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boozing up your afternoon … Irish Whiskey Cake

It’s that time of the year again.  The time when Chicago dyes its river bright green and the drunks come out to play by the droves.  When everyone is suddenly Irish and people think a green tutu is acceptable day wear.  It’s the time I develop insatiable cravings for corned beef, pints of Guinness and pretty much anything soaked in whiskey.  Which is why I’ve been baking Whiskey Cakes like a maniac.

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split personalities … Soda Bread Tarte Tatin

I learned long ago to never be 100% set in my ideas because you never know what is going to change them. I have great love and respect for the culinary classics but I have seen so many successful riffs off those ideals that I’ve accepted not to rule anything out. Sometimes it works, sometimes it doesn’t but it’s always an interesting journey. Failures sometimes lead to the best success stories. If you routinely hit something out of the part on the first try, well then you’re probably not trying hard enough.

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