Recipes from The Irish Spirit

The Irish Spirit by by Margaret M. Johnson

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. In addition to the terrific recipes is the fascinating history of Irish whiskey, stories of classic events like Belfast’s popular Pub Crawl, and the origins of the infamous “black and tan,” making this spirited cookbook a delight for all with a touch of the Irish.

A blue and white tea cup filled with yellow pumpkin-cider soup

Pumpkin-Cider Soup

This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.

  • Quick Glance
  • 40 M
  • 1 H, 40 M
  • 2
Copper pot filled with four pears poached in mead and cinnamon, a bottle, and platter of cheese

Pears Poached in Mead

Meaty pears are sweeter when poached in mead infused with cinnamon and orange zest. The perfect accompaniment: mascarpone and a good stinky blue cheese.

  • Quick Glance
  • 15 M
  • 1 H
  • 0
Bowl of apple cobbler made with brown bread, topped with vanilla ice cream, pitcher of cream on a platter

Brown Bread Apple Cobbler

This apple cobbler substitutes brown soda bread crumbs for the usual oatmeal topping and offers a snappy sauce: a whiskey-flavored creme anglaise.

  • Quick Glance
  • 1 H
  • 3 H, 45 M
  • 0