Greg Duncan

His previous columns are archived HERE.

GREG DUNCAN

A timely bit of Irish fun, for the season and all

Leprechaun stew, Leprechaun stew,
If I don't get some,
I don't know what I'll do.
Give away my pot of gold
Give away my shoe
But don't give away my Leprechaun Stew.

Blarney to lighten your day

Mike from Dublin lay dying on his bed when his wife Brigid came in to him and asked if there was anything he wanted.
Mike said "Brigid, what is that delicious smell coming from the kitchen?"
And Brigid replied "Oh Mike, that is a ham I am baking."
Mike thought, and said "Brigid, as my dying wish I would love to have some of that ham you're cooking."
Then Brigid said "Oh Mike, I'm saving that for the wake!"

Did you know?

Patrick, the patron saint of Ireland wasn't actually Irish, he was born around 373 A.D. in either Scotland, near the town of Dumbarton, or in Roman Britain. Patrick was kidnapped by pirates at the age of sixteen and sold into slavery in Ireland. During the six years he spent in captivity, he began to have religious visions, and found strength in his faith. He finally escaped and went to France, where he became a priest and later a bishop.

Put a jig in your step with these two recipes and all will be well.

Irish Cream Liqueur

½ cup honey
1-cup heavy cream
1 1/2 cup Irish whiskey
1/2-teaspoon instant coffee

Combine all ingredients, mix well and store in the refrigerator. Make at least 3-4 days before serving, giving the container a shake a couple of times a day. Consume within 2 weeks.
Once made, make this Irish toast and consume.
May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven half an hour before the devil knows you're dead.

Irish Cream Cheesecake

1-cup graham cracker crumbs
1 1/4 cup sugar, divided
1/4-cup butter, melted
1 envelope unflavored gelatin
1/2 cups cold water
3 eggs, separated
16 oz. cream cheese, softened
2 tablespoons cocoa
2 tablespoons Irish whiskey
1 cup whipping cream, whipped

Combine graham cracker crumbs, 1/4-cup sugar, and butter. Press onto bottom and slightly up the sides of a 9-inch spring form pan.

Soften gelatin in water by stirring over low heat until dissolved. Beat egg yolks in a separate bowl. Mix in 3/4-cup sugar and beaten egg yolks to gelatin mixture. Cook stirring constantly, over low heat until slightly thickened, about 3 minutes.

Beat cream cheese and cocoa; gradually mix in gelatin mixture and Irish whiskey, mixing until well blended. Chill until thickened, but not set, about 20-30 minutes.

Beat egg whites until foamy, gradually beat in the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into the chilled cheese mixture and pour over crust. Chill until firm, at least 3 hours. Garnish with chocolate curls or additional cocoa, if desired.