Bailey's Pots de Creme with Caramel Squiggles

St. Patrick's Day is quickly approaching.  In honor of all my Irish friends and anyone who is an Irish Wannabe on St. Patrick's Day, these Bailey's Irish Cream Pots are the perfect grand finale to any meal.  Made with Bailey's Irish cream, espresso coffee and decorated with caramel squiggles and chocolate shavings, they are so delicious!

I found this recipe in Kevin Dundon's cookbook Full On Irish, which you can find very reasonably priced on Amazon if you buy a used copy.  You can find the link below.

Bailey's Cream Pots with Caramel Squiggles and Chocolate Curls

Adapted form Full On Irish by Kevin Dundon

Printable Recipe

1-1/3 cups heavy cream
5 tablespoons Baileys Irish cream
1/4 freshly brewed espresso, cooled
9-oz mascarpone cheese
2-1/2 tablespoons sifted confectioners sugar, plus extra for dusting
Cocoa powder for dusting

Whip the cream in a bowl until soft peaks have formed. Place the Baileys Irish cream in a bowl with the espresso, mascarpone cheese and icing sugar. Beat until well combined, then fold in the cream. Divide between 4, 1-cup ramekins or cups and chill for at least 2 hours, or overnight.

To serve, decorate with chocolate curls and caramel squiggles.

Caramel Squiggles

Also adapted from  Full On Irish by Kevin Dundon

(Please be careful handling liquid caramel - it can leave a nasty burn if it touches your skin).

1/2 cup bakers or caster sugar (extra fine sugar)
Parchment or Waxed paper

Have a large piece of parchment or waxed paper ready on the kitchen counter.

Place the sugar in a heavy-based pan over low heat and heat gently to dissolve. Bring to a boil and boil until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking. When the caramel is a rich, golden brown, dip the base of the pan into a sink of cool water to prevent further cooking for a couple of moments.

To make the squiggles, use a clean, small metal spoon, dip the spoon into the warm caramel and drizzle decoratively onto the parchment or waxed paper. Allow to cool and harden before using.

These are best used the day they are made.

Papparadelle with Mushroom Ragu

Papparadelle with Mushroom Ragu, a delightful pasta dish for the fungi lovers out there. Flavored with Marsala wine and fresh thyme, it has a wonderful, earthy flavor.

BACON AND WILD MUSHROOM PASTA
Printable Recipe


Serves 4

2 pounds of mushrooms (can be combination of dried porcini, shitake, crimini,button and portobello)
1 c. hot chicken broth
5 strips of lean bacon
2 shallots, finely diced
½ cup marsala wine
1/2 tsp. thyme
½ stick butter
1/2 c. whipping cream - optional
8-16 oz. papparadelle or other pasta

Soak any dried mushrooms in 1/4 cup hot broth until soft. Drain, reserving liquid. Cut mushrooms into bite-sized pieces.

Cook bacon, discarding all but 3 teaspoons fat. Remove bacon, dice and set aside.

In frying pan with reserved bacon fat, add shallot sauté 5 minutes or until translucent. Add mushrooms and sauté until they are soft and brown. Add marsala and cook until it is mostly evaporated. Add the reserved mushroom soaking liquid, if any, avoiding any sediment at the bottom. Add remaining broth and thyme. Simmer 10 minutes or until reduced by 1/2. Add butter, 1 T at a time, and then cream (if using) and simmer over very low heat until warm. Toss with pasta and reserved bacon. Add freshly grated parmesiana-reggiano, if desired.