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Chinese Cuisine What's In A Name?
There's more to Chinese cuisine than meets the taste buds. There is also what meets the eye, the ear and the imagination. Chinese culture demands attention to the entire presentation of a meal, and that includes the blend of flavors, the subtlety of...
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Katherine Tallmadge, spokesperson for the American Dietetic Association, says, in the February 9, 2005, WASHINGTON POST, that “cacao, or cocoa beans,...
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As Thanksgiving approaches, newspapers, mega-stores, and food producers have recently begun their annual advertising assault to get your turkey dollars. Yet I suspect that huge numbers of people are living in dread and anxiety because they're...
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The Original Irish Coffee
There are a number of Irish Coffee recipes available on the web
and elsewhere. Most of them are close to the original, but I
have yet to see one that is true to the original.
What makes me such an expert? A branch of my family invented
this wonderful mix of black coffee, Irish whiskey and cream
which was always intended to resemble a glass of Guinness.
It was created by my distant relative Joe Sheridan in the
earlier part of the last century while he was employed as a
steward at Shannon Airport, Ireland.
He would have been an uncle some four times removed.
These days there are special glasses made for serving it, and
there is even a commercial version called Sheridan's which I
like to think was named in his honour.
This is the original, traditional, mix as passed on to me
through my part of the family:
Put one teaspoon of demerara sugar in the bottom of a stemmed
glass that is large enough to hold a cup of
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As a correspondent for <em>Day to Day</em>, Karen Grigsby Bates often reported on books and their writers. She offers an essay musing on her time with the show, including some of her best moments with brilliant authors. Karen Grigsby Bates
coffee.
Add a measure of Irish whiskey, which could be Paddy, Bushmills
or Jamesons. The original is believed to have been Paddy from
the County Cork distillery.
Pour in one cup of hot coffee, over the back of a spoon to avoid
ending up with a cracked glass, and stir.
Now cool the spoon (or use a fresh one) and pour enough very
cold double (heavy) cream over the back of it to come to the top
of the glass. Do this carefully and you will have crystal clear
coffee topped with ice cool cream.
Do not whip the cream, simply stir it a little, or shake the
carton before opening, to ensure it pours evenly.
The effect will be just as if you had Guinness in your glass.
Serve it with pride, it has a long and honorable tradition
behind it.
About the author:
Michael Sheridan is a published writer and recognized authority
on cooking matters. A former head chef, he runs several websites
on cooking, including http://www.thecoolcook.com
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