St Patricks Day is almost upon us. I am already in the mood. I have been cooking Irish food for the last 3 days ! What fun. On friday Morning March 6th,I appeared on "Showcase Minnesota" preparing Celtic Crossing Ice Cream Cake. I spent Friday & Saturday cooking in the culinary school in Byerly's,St Louis Park. Its official .....I have groupies !!!!!!
One in particular stands out, Mary O'Shea. She sits at the front of the class. Good student! Interestingly enough, Mary told me during class that she had the dilema as a child to decide to be a nun or a Vegas Dancing girl....she decided on neither !!!!
My intent was to dispel the myth about Irish Food. I wanted to bring the Ireland I know to people. Before the class begun,I made my mums Irish Soda Bread. On arrival,it was piping hot and ready to be served with some KERRYGOLD butter. As I have already mentioned,I have spent quite some time perfecting the RACHEL GAFFNEY SHORTBREAD recipe. Its flavor is so unique that we made an Ice Cream Cake from it.
I took 4 cups of RACHEL GAFFNEYS SHORTBREAD crumbs and added 2 tablespoons of melted butter. This was packed tightly into a 9" springform pan. The oven was preheated at 325 degrees and baked for approx 7 mins. Meanwhile I took 1 gallon of Vanilla Ice Cream and mixed 3/4 pint of raspberries,and 3 tablespoons of CELTIC CROSSING LIQUEUR adn mixed together. Next,this mixture was poured in to the springform pan and placed in the freezer until ready to serve.
The rich buttery taste of the RACHEL GAFFNEY shortbread combined with the tart of the raspberries and the sweet of the ice cream and liqueur was something to be savored............
