Cooking with Cook: St. Patrick’s Day

3/13/08

Gwen Cook
Critic Staff

St. Patrick’s Day is a time for celebration and party’s. Here are a few traditional recipes to try and serve at your own celebration.


Tipsy Cake,
1 pound Stale cake (pound -- angel)
3 tablespoons Jam
5 fluid ounces Sherry
1 pint Warm custard
10 fluid ounces Whipped cream
Break up the cake or cakes and gently mix the jam through -- the mixture does not have to be completely even. Place in a glass bowl. Mix sherry and whisky and sprinkle over cake. Press down lightly. Pour custard over the cake, and chill. Then spoon whipped cream over top and serve.

Frozen Black Irish
1 Part Coffee Liqueur
1 Part Irish Cream
1 Part Vodka
1-2 Scoops Chocolate Ice Cream
Mix ingredients in a blender and then add ice. Blend until smooth.

Bubble and Squeak
5 Medium Potatoes; peeled, boiled, and diced
1/2 Pound Bacon; broken in to 1 inch pieces
1 Head cabbage -- cut 1/4" slice
1/2 Cup Water
Salt to taste
Extra water
In large iron skillet, brown bacon. Remove bacon. Pour off all grease except 2-3 tbsp. Add cabbage and 1/2 cup water. Cover and cook over low heat about 20 minutes.
Add potatoes and cabbage along with the bacon. Add salt to taste. Cook another 10 minutes. Extra water may be added while cabbage is cooking, but during last few minutes let mixture brown.