Marcia Abramson
This internationally acclaimed drink was a concoction made by a Foynes based chef named Joe Sheridan. He mixed coffee, cream and Irish whiskey for the cold and weary flying boat passengers from the United States.
In the 1940s these flying boats were used in the wide waterway of the Shannon Estuary and landed at Foynes, County Limerick. Today there is the Foynes Flying Boat Museum representing that era and Joe Sheridan will be remembered forever more by the Movie stars, Presidents, Kings, Queens and Politicians who passed through the Airport at Foynes, the stepping stone between Europe and North America and imbibed that warming drink.
In 1945 after World War II, the Flying Boats were replaced by land planes, airport operations moved across the estuary to Rineanna (Shannon) and Joe Sheridan continued serving Irish Coffee to passengers arriving from around the world. Then in the early 1950Õs an American journalist Stan Delaplane, of the ÔSan Francisco ChronicleÕ had an Irish Coffee at Shannon. Fascinated by the unusual taste, he acquired the Irish Coffee recipe back to the Buena Vista bar on FishermanÕs Wharf in San Francisco. This was the beginning of the Irish Coffee story in America. As a matter of fact I was told that more Irish Whiskey was consumed in San Francisco than in all Ireland.
Today, Irish Coffee is a world-renowned beverage enjoyed all across the globe. You can prepare it according to Joe SheridanÕs original recipe as follows:
Ingredients:
n Cream rich as an Irish brogue
n Coffee strong as a friendly hand
n Sugar sweet as the tongue of a rogue
n Whiskey smooth as the wit of the land
Preparation
n Heat a stemmed whiskey goblet.
n Pour in one jigger of whiskey.
n Add three cubes of sugar.
n Fill the goblet with strong black coffee to within one inch of brim.
n Stir to dissolve sugar.
n Top off with whipped cream slightly aerated so that it floats.
n Do not stir after adding cream, as the true flavor is obtained by drinking the hot coffee and Irish Whiskey through the cream.
Additionally, the village of Foynes celebrates the famous drink with an Irish Coffee Festival every July for three days. There is free family entertainment and lots of Irish Coffee. The Festival culminates with a competition for the World Irish Coffee Championship. Competitors from around the world participate to find the best Irish Coffee Maker and are judged by personality, technique, presentation and taste. Everybody has a great time and feels marvelous with no pain whatsoever.
There is no question in my mind that Ireland has become a must-visit destination for food lovers from all over the world.
The famous shades of green throughout the country have some of the worldÕs greatest golf fairways as well as charming country house hotels, elegant and stately guesthouses, opulent five-star hotels, charming hostels, cozy B&Bs, camping and caravan spots set amidst stunning scenery. There are also wonderfully remote farmhouses where you can walk and talk to the animals.
The choice of accommodations have never been better in the west of Ireland and the famous pastures have a wide range of awesome products like beef and lamb and the lakes and seas provide a wealth of fresh fish and seafood. You will see an abundance of kitchen gardens with organic vegetables and fruit that are also sold at local farmer's markets.
I took particular notice of the foreigners standing at the piers in Killybegs, County Down and Dunmore, County Donegal and County Waterford trying to outbid each other for the dayÕs catch of Irish fish and seafood. Another recipe that I will share with you is for Donegal Fish Pie that should serve six people.
Ingredients:
n 2 lbs peeled potatoes
n 1 lb cod
n 1 lb smoked haddock
n 1 1/2 pints milk
n 6 oz butter
n 3 leeks, thinly sliced
n 1 tablespoon mustard
n 2 oz plain flour
n 1 1/2 pint dry cider or white wine
n 1 tablespoon parsley
n 2 tablespoons lemon juice
n 8 oz baby spinach
n 3 hard-boiled eggs
n 2 oz chopped dill (Keep a little salt and pepper for garnish)
n Put cod and haddock in large saucepan and cover 1 1/3 pints milk. Bring slowly to a boil. Simmer for 8 to 10 minutes until flesh is just cooked. Remove fish carefully and reserve milk.
n In the meantime, cook potatoes until tender, drain well, mash or puree. Add 3 oz of butter, salt and pepper to taste. Beat in 1 1/4 pint of warm milk. Set aside and keep warm.
n Preheat oven to 375 degrees.
n Melt butter in large saucepan and add leeks. Cook gently for 5 minutes until soft, then add flour. Cook for 1 minute, stir in cider or wine and then add reserved milk.
Add lemon juice, mustard and parsley. Season to taste. Set aside.
n Flake the fish, removing skin and bones. Cut eggs into quarters, saute' spinach in a little butter until just wilted. Put the fish in an ovenproof dish and add the spinach and eggs and dill. Pour over the sauce. Top with mashed potatoes.
n To glaze pie, Beat egg with 1 teaspoon water, using a pastry brush.
n Brush egg wash evenly over potatoes and bake for 30 minutes, until topping is crisp and golden. Garnish with dill.
Bon Appetite!
Copyright by Marcia Abramson
mascribe@verizon.net
