The Register Citizen (Torrington, CT)
Into the Mist
Four recipes — soup, fish, dessert, drink — using Irish Mist
Although St. Patrick’s Day is officially Friday, Irish-themed celebrations of food and spirits, and of course parades, have already taken place, including New Haven’s St. Patrick’s Day parade this past Sunday.
Green bagels, Irish soda bread, corned beef and cabbage, Irish whiskey and beer, among other “green” foods, take center stage at many restaurants, bakeries and pubs.
The international celebration began as a religious holiday honoring the patron saint of Ireland, Saint Patrick. In many countries, it is still a religious holiday.
It was interesting to find out that the first parade was not held in Ireland, but in Boston in 1737. The parade in New York, held since 1762, is the largest in the United States. In Chicago, they really go way out, dying their river green with 45 pounds of vegetable dye.
A pamphlet from my collection, “The Legendary Liqueur: Irish Mist in Fine Food and Drink,” was published in 1979 by the nowdissolved, Hartford-based Heublein, which then held distribution rights of Irish Mist among many other alcoholic beverages in the U.S. According to the Irish Mist website, the roots of Irish Mist can be traced back to an ancient recipe for heather wine which originated over a thousand years ago.
The pamphlet where these recipes appear states: “Only three men alive share the knowledge of the liqueur’s subtle complexities. First comes the blending of four great spirits, each with distinct ancestry and personality. Then follows the exotic additions: honeys of foxglove, heather and cloves. Finally, a dozen herbs are added for their mystic tang. Blending the elusive essence of these herbs at their brief point of perfection ensures the distinct flavor.” Truly, a distiller’s art.
Celebrate St. Patrick’s Day with this menu using Irish Mist.
KILLARNEY CORN CLAM SOUP
1 can (12 ounces) whole kernel corn, undrained 2 cans (6½ ounces each) minced clams, undrained 1 cup heavy cream 1 cup milk 2 tablespoons fresh parsley, minced ½ teaspoon salt ¼ cup Irish Mist Freshly ground pepper to taste Paprika for garnish
In a blender or food processor, combine corn and clams until smooth. Pour into a saucepan. Stir in remaining ingredients. Heat to boiling. Garnish with paprika. Makes 6 servings.
FINNEGAN’S FLOUNDER
2 pounds flounder fillets 1 small onion, chopped 1 teaspoon salt Freshly ground pepper to taste ¼ cup apple juice ¼ cup Irish Mist ¼ cup lemon juice 2 tablespoons butter (or margarine) 2 tablespoons flour ¼ cup heavy cream ¼ cup (2 ounces) freshly shredded Parmesan cheese Finely minced parsley Boiled new potatoes
In a large baking dish, arrange fish. Sprinkle with onion, salt and pepper. Combine apple juice, Irish Mist and lemon juice. Pour over fish. Cover. Bake in a preheated 350-degree oven for 15 minutes. Strain liquid and reserve the liquid. Keep fish warm.
In a small saucepan, melt butter. Mix in flour. Cook 2 minutes. Stir in reserved fish liquid and cream. Cook until thickened. Pour over fish. Sprinkle with cheese. Place under broiler until browned. Sprinkle with parsley. Serve with potatoes. Makes 4-6 servings.
TRALEE TRIFLE
1 package (3 ounces) split lady fingers or 20 champagne wafers ½ cup Irish Mist, divided ¼ cup seedless red raspberry jam 2 16-ounce cans sliced Elberta peaches, drained 1 package (3¾ ounces) instant vanilla pudding mix 1 cup milk 2 cups heavy cream, divided 1 teaspoon sugar ¼ teaspoon vanilla
Garnish
1 tablespoon raspberry jam 1 teaspoon water
Drizzle lady fingers with ¼ cup Irish Mist. Line bottom and sides of a glass serving dish with lady fingers. Spread with jam. Cover with peach slices.
Beat pudding mix with milk, 1 cup heavy cream and remaining ¼ cup of Irish Mist, until thickened. Pour over peaches. Beat remaining cream with sugar and vanilla until stiff. Top pudding with whipped cream.
Chill several hours or overnight. To garnish, combine garnish ingredients. Drizzle over the whipped cream. Makes 8-10 servings.
IRISH MIST ALEXANDER
1 ounce Irish Mist 1 ounce light cream 1 ounce dark crème de Cacao
Shake ingredients with cracked ice. Strain into cocktail glass. Sprinkle with nutmeg.
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Which restaurant recipes or other recipes would you like to have? Which food products are you having difficulty finding? Do you have cooking questions? Send them to me.