We’ve put together a twist on charcuterie – maybe we’ll call it sucruterie – we have paired our Irish Coffee Shortbread with some thinly sliced handmade fudge and of course, Irish Coffee, for a sophisticated dessert on St. Patrick’s Day.
And here is Lots and Lots of Shortbread!
This is our shortbread selection displayed at Portobello West last summer.
This weekend, March 19 and 20, we’ll be at Portobello West Market with lots and lots and lots of cookies! And, to celebrate that venerable spring holiday – St. Patrick’s Day – we’re going to be featuring Irish Coffee Shortbread.
We start with a crispy espresso shortbread cookie made with brown sugar, add a wee bit of Irish Whisky, and bake it all up. Then, we top it with a creamy vanilla glaze. And there you have it – Irish Coffee Shortbread.
I can’t give you the cookie recipe, but if you’d like stop by Portobello West for this limited edition treat, you can pick some up to take home. And, if you’d like to try your hand at having some Irish Coffee shortbread with an Irish Coffee for dessert this weekend – here’s the original recipe for that sweet drink, courtesy of the Food Network. If you’re looking for more fun facts and recipes for Irish Coffee, check out the New York Times. Plus, there’s nice step by step recipe at Start Cooking. And here’s how we make it at our house.
- Freshly brewed hot coffee
- 1 tablespoon Demerara sugar
- 1½ ounces Irish whisky (we like Bushmills)
- Whipping cream, whipped slightly
- Warm the mug with hot water before starting.
- Pour coffee into mug to about 1 1/2 inches from the top and dissolve the sugar in the coffee.
- Stir in the whisky.
- Add a layer of cream to the coffee by carefully pouring it over the back of a spoon. You should have a layer about 1/4 to 1/2 inch thick sitting on top of the coffee.