"Coole" Cream






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We first tasted Coole Swan Irish Liqueur last year when we attended Fare Plate in New York City. It is a beautiful creamy white with a slightly lighter taste than Bailey’s. While I still love Bailey’s, try out a bottle of Coole Swan for a change up.

Our new ice cream maker has been an inspiration: I have made peppermint chip, “healthy” avocado dark chocolate, and now my own Coole Swan Ice Cream. This ice cream goes fast in our house, so be warned: it is highly addictive stuff!

Recipe
Note: recipe is formulated for a 1 ½ quart ice cream maker. We bought the inexpensive Cuisinart ICE-21, which we are pleased with so far.

Ingredients
• 1 cup of whole milk
• 2/3 cup of granulated sugar
• A scant 2 cups of heavy cream
• ½ cup chilled Irish cream liqueur (preferably Coole Swan)

Whisk the milk and sugar together in a medium sized bowl until the sugar dissolves. Add in the heavy cream and whisk gently (you do not want to thicken the cream at all). Cover and chill in the fridge for 2 hours or more.

After at least 2 hours, set up and turn on the ice cream maker (look at your ice cream maker instructions/ ours must be running before pouring in the mixture).

Gently pour in the milk, sugar, heavy cream mixture. Run the maker for 15-20 minutes. Add in the chilled Coole Swan during the last two minutes. Alcohol impedes the freezing process, so you need to add it towards the end. My ice cream was fairly soft and some of the liqueur did not mix in, so I poured it into a chilled glass container, stirred it and popped it quickly into the freezer for a few more hours. It was perfect!

Easy to eat on its own or try in one of the recipes below!


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Swan Sundae

• 2 scoops of Coole Swan Ice cream
• A dollop of hot fudge sauce
• A dollop of whipped cream (Using a handheld mixer, I whipped up the leftover heavy cream from the recipe and it worked great.)
• Sprinkle of chopped pistachio nuts

Arrange all of the ingredients in a bowl and serve immediately.



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Coole Swan Affogato

• Strong ice coffee (I made espresso, added cold filtered water and then chilled it. Cold brew would also work well)
• A scoop of Coole Swan Ice cream
• A dollop of whipped cream
• Generous sprinkle of cinnamon (delicious with the Coole Swan- amazing together!)

Scoop the ice cream into a glass and pour the coffee over it (works with hot espresso too). Put the whip cream on and sprinkle the cinnamon over it.


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Ploughman's lunch

Ploughman's lunch


Seeking an easy, filling lunch without sparking up the stove on a warm summer day—maybe a perfect option for a picnic? Look no further than the Ploughman’s. There’s a reason the classics stick around. Hearty, simple and delicious, the Ploughman’s lunch was just a formalization of a meal enjoyed by working folks and a marketing ploy by the Cheese Bureau to push their product in the UK during the 1950s. Essentially the Cheese Board took the tradition of scavenging around the home for whatever bits a farmer could throw together for sustenance, gave it a name and ensured cheese was in the definition (after the World War’s rationing of the delectable stuff). And it stuck.

There are arguments back and forth about what exactly is entailed in a traditional Ploughman’s, but the basics often include cheese, rustic crusty bread, pickles and an apple. At Irish Food Revolution, we figure it doesn’t matter all that much. After all, our focus is on the changing culinary landscape in Ireland. So we like to play loose with this meal, with no apologies to the few stubborn traditionalists. We figure, if you like it, throw it on the plate and if you don’t, leave it off.

For our sample, we’ve combined a lot of the traditional Ploughman’s offerings, but feel free to toss in whatever you have lying around. One of the reasons this meal works so well is that there’s sweet, salty and sour. Plus, items like pickles, fruit, greens and berries cleanse the palate after a bite of the fatty offerings. (It also helps to clear out the fridge.)

Some people will insist that you eat the meal with your hands, that the only cutlery needed is a knife for the cheese and condiments, but if you want a fork, have at it.

Included in our pictured sample:

  • Thick cut ham
  • Boiled eggs (cover uncooked eggs in cold water, bring to a boil, remove from heat and cover for 12 minutes, then soak in cold water to stop the cooking)
  • Buttered brown soda bread
  • Pickles
  • Pea shoots
  • Bleu cheese
  • Cheddar
  • Dijon mustard
  • Chutney (pictured is cranberry apple)
  • Gooseberries (also called Golden Berries)
  • Perhaps most importantly, a pint of ale or stout

Other possibilities? Try any combination of an apple, pickled onions, cold sausages, just about any type of greens, olives, prosciutto, turkey or chicken, pork pie, hard cider instead of beer, cole slaw, tomato, beet root, any type of berry, celery, carrots or cucumber. And if you’re a teetotaler, by all means substitute tea for the alcohol. It’s all about making a quick meal you’ll really appreciate.

Summer Strawberry Salad

Summer Strawberry Salad

When I think of summer, my mind immediately turns to thoughts of fresh vegetables and fruit, farmer’s markets in full swing and hazy humid weather where all you want is something light and refreshing to eat. And who wants to cook in the kitchen when that time could be so much better spent outside enjoying the sun? Enter our Summer Strawberry Salad: quick, easy, nutritious and delicious. Plus there’s something about these classic salad ingredients that play so well together.

Ingredients

  • Spring mix
  • Strawberries
  • Feta cheese
  • Cashews
  • Extra Virgin Olive Oil
  • Balsamic vinegar

Okay, so there’s not really a recipe to follow here… throw the first four ingredients on a plate and top with the olive oil and vinegar. Did we mention that it was easy?


IngredientsSummer Strawberry Salad sans dressing

Stone Wall

The ingredients you'll need

With spring well underway, we thought it was appropriate to celebrate with a refreshing, easily-made cocktail. This is a slightly different version than the classic Stone Fence, a colonial-era drink noted for being a favorite of Ethan Allen. Word has it that he and “the Green Mountain Boys” filled up on a mix of rum and hard cider the night before attacking the British-controlled Fort Ticonderoga.

We’ve added some orange bitters and a nice helping of cinnamon sugar around the rim of the glass, which makes it a sweet and tart treat. We also changed the name to Stone Wall in recognition of a song that Conor’s Uncle Jack used to sing, “the Old Stone Wall.”

Ingredients

  • Good quality rum
  • Hard cider
  • Orange bitters
  • Cinnamon sugar

Directions

Rim a rocks glass with cinnamon sugar by wetting the rim with water and dipping the glass rim into the cinnamon sugar. Drop in a few cubes of ice.

The ratio of cider to rum is 3-1. For a single glass, for example, use 2 ounces of rum and 6 ounces of cider. Add one or two dashes of orange bitters, stir and enjoy.

A Stone Wall cocktail

Cinnamon Cream Martini

Cinnamon Cream Martini

Nothing beats Irish Cream Liqueur and milk. However, we were looking for something that cut down on the milk (since it does not always agree with Libby), and we also wanted a bit of a twist on this classic combination. So we came up with the idea of using almond milk and some cinnamon. Turned out absolutely delicious we are happy to report.

Ingredients

  • 2 ounces of Irish Creme Liqueur (Baileys works, of course. I love Kerrygold Irish Creme and Coole Swan, but they are not as easy to come by).
  • 2 ounces of Vanilla Almond Cinnamon Milk (see instructions below)
  • 2 tsps of sugar
  • 1 1/2 Tbs of cinnamon
  • Splash of Irish Whiskey

Directions

1. You need to make the cinnamon milk about an hour ahead. Pour 2 cups of unsweetened vanilla almond milk into a small saucepan on medium heat. Stir in the cinnamon and sugar. As you heat, stir often and make sure not to boil. When the cinnamon has mostly dissolved and it is steaming, strain into a container using a fine sieve. Put in the fridge for 30-45 minutes to cool. Store the unused milk in an airtight container for up to 10 days.


2. In a shaker with ice, combine the Irish creme, 2 ounces of the cinnamon milk mixture, and the splash of whiskey. Shake and strain into a martini glass. Another way of enjoying is to keep the cinnamon milk warm and add in the other ingredients for a hot drink. The cinnamon milk is also great as a non-alcoholic beverage.