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Five Farms Irish Cream Liqueur At The Milwaukee and Kansas City Irish Festivals

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Five Farms, the makers of a a new Irish cream liqueur are thrilled to announce their partnerships with two of the largest Irish festivals in the world, Kansas City Irish Fest and Milwaukee Irish Fest.

I love to support Irish businesses and help spread the word about their products whenever I can, so when the good folks at Five Farms contacted me to let me know about their plans for expansion throughout the United States, I thought you too might be interested.

 

Introducing Five Farms Irish Cream Liqueur From County Cork:

 

Five Farms is the highest-scoring Irish cream in history and will be the exclusive Irish cream at both of these celebrated Irish festivals this summer.

Five Farms is a single-batch Irish cream liqueur from County Cork, Ireland, that derives its name from the five family-owned farms in the region that provide the product’s rich dairy cream.

 

It contains ten-year-old, triple-distilled Irish whiskey, providing an intensity of whiskey flavor that sets it apart from every Irish cream in the world.

Five Farms contains 10% Irish Whiskey while most brands use less than 1%. This difference is significant, especially if you are a fan of Irish Cream.

Five Farms is a true farm-to-table product, crafted from single batches of fresh cream that are combined with Irish Whiskey within 48 hours to become authentic Irish Cream Liqueur.

Five Farms is made with rich, smooth and sweet Irish dairy cream. The mild climate and abundant rainfall in County Cork make it the ideal place for raising dairy cattle on fertile farms of lush green fields. These happy cows spend their days basking in the fresh sea air and grazing on sweet, succulent green grass. Ireland’s cows produce the highest quality milk and cream which is very evident to the taste buds when sipping this delicious drink.

County Cork is also home to the centuries-old tradition of distilling authentic Irish Whiskey. Premium triple-distilled Irish Whiskey has a smoothness and complexity that add depth to the sweetness of this Irish Cream.

Five Farms sent me a lovely gift set of their Single Batch Irish Cream Liqueur.  The moment I opened the box, I fell in love with their quirky milk churn bottle, plus it came with two perfectly sized glasses for sipping Irish cream.

This gift box is beautifully designed, and after falling in love with the presentation, I was equally bowled over by the flavor of this delicious liqueur. It’s rich and creamy, with a satisfying whiskey flavor. 

This liqueur has a lovely nutty brown color. This Irish cream is luxuriously smooth, and then the best part of all, is the boozy warmth of the Irish whiskey balanced to perfection with notes of caramel.

I definitely give it two thumbs up, and my husband quickly raised his glass for a top up after enjoying his first taste of this distinctive Irish cream.

 

Five Farms At The Kansas City Irish Fest:

 

Five Farms is imported to the United States by Holladay Distillery in Weston, MO, the oldest business in the Kansas City area.

The brand launched in Missouri in December and was immediately embraced by the local Irish community.

“Five Farms has been enormously popular with our guests,” said Nancy Wormington, Executive Director, Kansas City Irish Center. “The product itself is superior, but supporting family-owned farms in Ireland as well as a local Kansas City business is also right in line with our mission.”

A partnership with Kansas City Irish Fest was a natural extension of this relationship.

“We’re always excited to introduce new products to our guests, especially when they have a connection to Ireland and Kansas City! It’s absolutely a winning combination for our festival,” said Keli O’Neill Wenzel, Executive Director, Kansas City Irish Fest.

This celebration of Celtic pride brings the soul of Ireland to the heart of the Midwest with the best blend of Irish music, education, and “great craic.”

The Kansas City Irish Fest is scheduled from August 31st to September 2nd, 2018.  Tickets are available on the Kansas City Irish Fest website.

 

Five Farms At The Milwaukee Irish Fest:

 

Five Farms launched in Wisconsin in February and has been equally well-received there. The state is home to Milwaukee Irish Fest, the world’s largest celebration of Celtic music and culture.

Now in its 38th year, this four-day festival will showcase more than 100 entertainment acts on Milwaukee’s lakefront.

“Milwaukee Irish Fest is excited to launch our partnership with Five Farms and exclusively provide it on the festival grounds,” said Mike Mitchell, Executive Director, Celtic MKE.

“Many of our staff tried this Irish cream and were unanimously impressed with the flavor. We look forward to sharing it with over 100,000 guests at this year’s Milwaukee Irish Fest.”

Milwaukee Irish Fest takes place August 16 – 19, 2018 and tickets are available at the Milwaukee Irish Fest website.

 

Distribution Throughout The United States By 2019:

 

The brand has enjoyed a successful early launch in Missouri and Wisconsin, and was awarded the Chairman’s Trophy at the 2018 Ultimate Spirits Challenge with a score of 97, the highest score ever awarded to an Irish Cream at this prestigious competition.

“The response to this brand has been remarkable,” said Mick Harris, president of Holladay Distillery. “Both retailers and consumers have been excited by the authenticity, the quality, and the taste of Five Farms. Demand is high and we’re working hard to get it into as many hands as possible.”

Five Farms Irish Cream Liqueur has announced the next nine states in its rollout plan. Starting in June 2018 the product is shipping to:

Iowa
Oregon
Washington

 

Five Farms will then start shipping to these six states by the end of July:

 

Alabama
California
Maryland
Massachusetts
New York
North Carolina

 

Additional states will launch in August and September, with availability in 30 total states by October and full national distribution by early 2019.

But in the meantime, if you’re going to be around Milwaukee or Kansas City, you can stop by the Irish Festivals to taste a little of this delicious Irish Cream Liqueur.

And if you like to create delicious desserts with Irish Cream Liqueur, then I highly recommend Five Farms.  This distinctive mellow whiskey blend is perfect for Irish Cream Cheesecakes, or any dessert creations that call for an Irish Cream liqueur.

I developed a delicious Berry Irish Cream Mousse recipe using Five Farms.  The mellow whiskey of Five Farms Irish Cream blended magnificently with this no-egg, cream based berry mousse.  It’s a perfect summertime, no bake, easy dessert.

Wishing the Irish families whose five farms in West Cork, Ireland supply the cream for this Irish Cream Liqueur, every success with their new business venture.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Note:  Five Farms Irish Cream Liqueur – 17% alcohol by volume – Product of Ireland – Imported by Holladay Distillery, Weston, MO

Disclosure Notice:  I received a free gift box of Five Farms Irish Cream liqueur to try and I used it to create a Berry Irish Cream Mousse.  I did not receive any sponsorship payment for this post. The views expressed are my own.

Berry Irish Cream Mousse

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Easy desserts are perfect for summer entertaining. This Berry Irish Cream Mousse is an excellent make-ahead dessert with a delicious taste of Irish Cream Liqueur blended through the berries and cream.

Irish cream is a world renowned whiskey and cream liqueur blend that has gained enormous popularity over the past few decades.

Baileys is the most famous of all the brands on the market. However, for today’s recipe I used a new brand of Irish Cream Liqueur from Five Farms in County Cork.

This is smooth, creamy, deliciousness in a glass with a perfect hit of whiskey in every sip.

The good folks at Five Farms sent me a bottle of their wonderful liqueur to try and it was so smooth and creamy I thought it would be the perfect addition to a summertime berry mousse.

Five Farms Irish Cream has a distinctively smooth and creamy base, with mellow whiskey in every sip. It’s subtly sweet with hints of lightly toasted caramel and warming vanilla.

Let me just tell you, I love this Irish Cream, and I really mean that.  It is truly delicious if, like me, you’re a lover of Irish Cream.

And take a quick peek at the lovely gift set I received from Five Farms featuring their adorable milk churn bottle.  Their presentation gift set is beautifully designed and a perfect gift for anyone who loves to share a little taste of Ireland.

This year, 2018, Five Farms has been named the official Irish Cream of the Milwaukee and Kansas City Irish Festivals.  You can read all about these popular August Irish Festivals and how Five Farms will be available at both, by checking out my post Five Farms Irish Cream Liqueur At The Milwaukee and Kansas City Irish Festivals.

You’ll find all the details about where you can purchase Five Farms in the United States, plus their roll out plan to go nationwide by 2019.

And so, let’s move on and make some Berry Irish Cream Mousse. Please note, this is an adult only dessert since it contains alcohol.

 

Ingredients for Berry Irish Cream Mousse:

 

This mousse recipe is an egg-free mousse, using heavy whipping cream and gelatine to create this lightly textured, airy dessert.

I had trouble finding pasteurized eggs in my local grocery store, so I decided to keep this recipe simple for summer cooking and only use heavy whipping cream to create this taste of summer with an Irish kick.

Here are the ingredient details…

  • 8 ounces of fresh raspberries (plus an extra 4 ounces for decorating)
  • 8 ounces of fresh blackberries (plus an extra 4 ounces for decorating)
  • 1/3 to 1/2 cup of sugar (use the extra sugar if the berries are a little sour)
  • 2 and 1/2 teaspoons of gelatine (one packet)
  • 1/4 cup of boiling water
  • 1/3 cup of Irish Cream Liqueur
  • 2 cups of heavy whipping cream (plus 1 cup for decorating)

 

Directions for Berry Irish Cream Mousse:

 

This is a simple, no-bake, raspberry and blackberry mousse.

These photo directions are easy to follow and a fool-proof way to make an impressive dessert for entertaining.

Taste the berries first to determine how sweet they are.  Blackberries can be a little tart and it’s important to ensure the blended berry flavor base for this mousse is adequately sweet.  I usually only use 1/3 cup of sugar, but I tend to like less sweet desserts than most Americans, having grown up in Ireland.

I would recommend using 1/2 cup of sugar if you like your desserts extra sweet.

Next place the raspberries and blackberries, together with the sugar into a blender and blitz for 2 to 3 minutes in spurts, as your blender requires for correct operation.

It takes a few spritzes before the berries start breaking down.  I try to avoid adding water to this blitzing step, since extra liquid creates a watery base and can affect the final texture of the mousse.

The berry syrup is ready when the fruit is blended smooth, except for the seeds.  If you have a very strong blender like a Vitamix you could probably blend the berries completely smooth, seeds and all.  However, my old reliable is not up to the job of blitzing berry seeds. You can take care of this problem by passing the syrup through a very fine sieve.

Pass the syrup through a very fine sieve or cheesecloth to remove seeds and any lumps. Discard the seeds.  Collect the berry syrup in a large bowl.

Next it’s time to melt the gelatine.  Add the boiling water to a heat-proof bowl or pitcher.  Sprinkle the gelatine on top and whisk it through the boiling water until completely dissolved. 

Add the melted gelatine to the sieved berry syrup. 

Next, add the Irish Cream Liqueur and mix the berry base until all the ingredients are completely blended.

In a separate bowl beat the heavy whipping cream until thick and soft peaks form.  

Do not over whip the cream or you’ll make butter.

Add the whipped cream to the berry base and use a spatula to gently blend the cream and berries together. 

This takes a gentle touch and patience to create a smooth blend.

As you work the cream through the berry syrup make sure you scrape the base of the bowl with the spatula to fully combine the heavier syrup which falls to the bottom of the bowl.

Use a spoon to add the mousse to glass serving dishes.  I like to use stemless wine glasses for presentation.

Smooth the top of each mousse. 

This recipe yields six good sized servings.  The stemless wineglasses should be about 1/2 full with mousse.

Now I can never fill the glasses without hitting the edges and sides.  Be sure to clean the mousse off the sides of the glass with paper towel before refrigerating.  Alternatively you can use a piping bag to fill the glasses with mousse.

Place the glasses in the refrigerator for about 2 hours to set.

Finally, it’s time to beat the last cup of heavy whipping cream.  As before, don’t overbeat it.  I like the topping cream to still be at a pouring consistency to achieve a lovely, even, smooth cream layer on top of each mousse.

I don’t add sugar to the whipped cream, but if you like a hint of sweetness in your cream, then whip the cream with two tablespoons of confectioner’s sugar.

Divide the whipped cream between each serving of mousse.  Decorate with the additional berries.  

A sprig of mint is another lovely touch for presentation, but this time I had no fresh mint on hand.

And there you have it.  My recipe for Berry Irish Cream Mousse using Five Farms Irish Cream Liqueur, raspberries, blackberries and heavy whipping cream.

Here’s the printable recipe.

Print
Berry Irish Cream Mousse

Prep Time: 2 hours, 30 minutes

Yield: 6 servings

Serving Size: 1 glass of mousse

Berry Irish Cream Mousse

An easy summertime no bake dessert, combining berries and Irish Cream Liqueur for a smooth and creamy mousse.

Ingredients

  • 12 ounces of fresh raspberries (8 oz for mousse plus an extra 4 ounces for decorating)
  • 12 ounces of fresh blackberries (8 oz for mousse plus an extra 4 ounces for decorating)
  • 1/3 to 1/2 cup of sugar (use the extra sugar if the berries are a little sour)
  • 2 and 1/2 teaspoons of gelatine (one packet)
  • 1/4 cup of boiling water
  • 1/3 cup of Irish Cream Liqueur
  • 3 cups of heavy whipping cream (2 cups for mousse plus 1 cup for decorating)

Instructions

  1. Place the raspberries and blackberries, together with the sugar into a blender and blitz for 2 to 3 minutes.
  2. Pass the berry syrup through a very fine sieve to remove the seeds and collect the syrup in a large mixing bowl. Discard the seeds.
  3. Add the boiling water to a heat proof bowl. Sprinkle the gelatine on top of the water then stir to blend completely.
  4. Add the melted gelatine and Irish Cream Liqueur to the berry syrup and mix together.
  5. In a separate bowl, beat the heavy whipping cream until stiff peaks form.
  6. Blend the cream and berry syrup mixture together. Use gentle, smooth strokes of a spatula to blend completely.
  7. Use a spoon to drop the mousse into six stemless wine glasses.
  8. Smooth the top of each mousse. Clean any excess mousse from the rim or sides of the glasses using a paper towel. Place the glasses in the refrigerator for about 2 hours to set the mousse.
  9. When ready to serve, whip one cup of heavy cream until thick, but still pourable.
  10. Divide the cream over the top of each mousse.
  11. Decorate with additional berries and serve immediately.
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Many thanks to the folks at Five Farms for sharing their delicious Irish Cream with me and for introducing it to the United States.

 

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

 

Note:  Five Farms Irish Cream Liqueur – 17% alcohol by volume – Product of Ireland – Imported by Holladay Distillery, Weston, MO

Disclosure Notice:  I received a free gift box of Five Farms Irish Cream liqueur to try and I used it to create this Berry Irish Cream Mousse.  I did not receive any sponsorship payment for this post. The views expressed are my own.

Ice Cream Sandwiches

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An ice cream sandwich consists of a slice of ice cream between two rectangular wafers and is a favorite summertime treat in Ireland. 

The ice cream layer for these little slabs of summer is sliced from a pint block of ice cream.

Now here comes the golden Irish nugget for this blog post.

Believe it or not, blocks of ice cream were first created in Ireland way back in the 1930’s.  

Who knew the ice cream block was an Irish creation?   

 

A Little Irish Ice Cream History:

 

Way back in the 1920’s in Ireland, ice cream was a pricey, luxurious treat, few were lucky enough to sample. 

As my granny would say …. “‘Twas far from ice cream your ancestors were reared.”

Ice cream was only available in Italian parlors or large Woolworths stores in Dublin, Cork and Belfast.

But everything changed in the 1930’s when the Hughes Brothers of Hazelbrook Farm in Rathfarnham built an ice cream factory to use up their excess milk. Ireland’s famous HB ice cream brand was born, and continues to this very day.

Image Credit

However, the Hughes brothers could produce far more ice cream than the few shops capable of selling this frozen treat were able to handle. Now, the electricity grid was under construction in Ireland right at this time and the shrewd Hughes brothers targeted the expanding Dublin suburbs to promote their growing business.

They agreed to purchase state-of-the art American fridges for retailers if they agreed to only stock HB ice cream in their new freezers. They also purchased cold storage trucks to transport the ice cream to the shops.

To maximize storage and make this whole process as efficient as possible, they created the block of ice cream.  Perfectly regular rectangles were designed for stacking with no empty air pockets between the blocks. Ice cream was soon shipped in truck fulls all around Dublin.

Women could purchase an ice cream block, wrap it in newspaper to keep it cool and bring it home as a special creamy treat for all the family.

 

Ice Cream Sandwiches:

 

Now! Not everyone could afford a whole block of ice cream, so it was time for shrewd shop keepers to come up with a solution for selling single servings of ice cream.  The ice cream sandwich was quickly embraced.

A block of ice cream and thin rectangular wafers were the two simple ingredients required.  Soon children around Dublin were enjoying cool wafers of sandwiched ice cream.  For those with a little bit of money, an after-Mass ice cream sandwich on a Sunday became a status symbol.

These treats were still very popular in Ireland in the 1970’s. In Dublin these sandwiches were often called “ice cream sliders.”

I remember paying about 3 or 4 pence for a slider back when I was a chisler in Dublin and I enjoyed many an ice cream sandwich after mass or a trip to the beach.  Of course, by the 1970’s the 99 ice cream cone had grown in popularity so there was a little bit of competition for the trusty slider.  But 99 ice cream cones are a topic for another day.

Some shopkeepers even had a special slicer for creating perfectly equal ice cream portions out of each block of ice cream.

 

Ice Cream Sandwiches At Home:

 

But the best and tastiest ice cream sandwiches were the ones our mothers made.  Irish mammies know exactly how thick a good ice cream sandwich should be.

Who remembers ice cream wafer sandwiches like our Irish mammies used to make?

If you were born in Ireland in the 1960’s or 1970’s you’ll immediately think of ice cream when you hear the question ….

 

Will you have that in a bowl or in a wafer?

 

Irish ice cream sandwiches differ from their American cousins, in that plain and crispy vanilla wafers are used, not the thick and soft chocolate variety preferred in the USA.

American Style Ice Cream Sandwich – Ice Berger in Ireland

Image Credit

Ever so simple, but tantalizingly delicious, ice cream sandwiches continue to be a summer time favorite. I fondly remember the joy when my mother would appear at the front door on a hot summer evening with a plate of ice cream sandwiches for every kid playing on the street.

In the summer months she always seemed to have a block of HB ice cream at the ready, and an endless supply of crispy vanilla wafers. I have no idea where she hid those little treats, because if I had known her secret hiding place, there might have been a severe wafer shortage whenever an ice cream sandwich was on the menu.

But if my mom inevitably ran into a “no wafer” scenario, two Rich Tea or Marietta biscuits were called into action to sandwich that slice of ice cream.

 

The Art Of Eating An Ice Cream Sandwich:

 

Eating an ice cream sandwich was an art form skillfully learned over years of childhood practice.

My technique involved licking around the sides of the ice cream, taking care not to scrape my tongue on the sharp edges of the wafers. As the ice cream reduced in size, a gentle squeeze of the wafers pushed more ice cream out to the edges.

Once the wafers started to meet it was time to take a bite.  I liked to eat all the ice cream before the wafers went soggy. Ice cream sandwich eating was pretty intense work to avoid a soggy scenario, especially if you were lucky enough to get an extra thick slice of vanilla goodness between your two wafers.

Now my mother tended to be a vanilla ice cream wafer sandwich maker, but some of my friends’ moms preferred raspberry ripple or Neapolitan ice cream blocks.

Image Credit

Remember Daniel Day Lewis as Christy Brown in the film “My Left Foot” asking his mam for “neapolitan” when she was off to pick up a block of ice cream.

 

Ice Cream Sandwiches – An Irish Treat:

 

But no matter which flavor your family preferred, I think one thing everyone can agree upon is that you can’t beat a good ice cream on a sunny summer’s day.

 

And ice cream sandwiches were, and still are, one of the very best ice cream treats in the whole wide world, especially for anyone born and raised in Ireland.

I hope everyone has a wonderful summer.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

 

Disclosure Notice:  This is an affiliate link below which means I will earn a small commission should you choose to make a purchase through this link.

I learned all about the history of the ice cream block in a little book of Irish history and stories called “From Clerys Clock to Wanderly Wagon – Irish History You Weren’t Taught At School” by Damian Corless. Here’s a link if you would like to check it out.

Chocolate Easter Nests

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Chocolate Easter Nests are a favorite treat in Ireland. Made with shredded wheat to create realistically twiggy looking nests, these are a simple, no-bake treat for Easter.

If you are in search of a tasty Easter cooking project for children that involves absolutely no baking, then these easy chocolate crispy nests are the perfect answer.

These nests have great texture and an authentic twiggy look, and all made possible by coating the extra fine strands of crumbled shredded wheat in chocolate.

Crispy rice cereal or cornflakes are often used by Irish cooks, but I simply adore the nest like appearance when shredded wheat is used. 

These shredded wheat cakes may be a little less sweet and a little more crispy than a cornflake nest, but shredded wheat is always my choice for making Easter nests.

And believe me when I say these are easy to make.  No fuss, just shredded wheat mixed with melted chocolate, golden syrup and butter.

Here’s how I make them…..

 

Ingredients for Chocolate Easter Nests:

 

  • 12 ounces of chocolate chips (plain or milk chocolate based upon your liking)
  • 2 tablespoons of golden syrup (King’s syrup in America)
  • 2 ounces of butter
  • 4 ounces of  shredded wheat biscuits (4 large biscuits)
  • 36 mini chocolate eggs.

 

Golden syrup is a thick, amber-colored syrup that was first canned and sold in England in 1885.  It is different to corn syrup.  King syrup would be the closest American substitute.

Lyle’s Golden syrup is available in places likes World Market, and in Kentucky I can purchase it at Meijers.

 

Directions For Making Chocolate Easter Nests:

 

Cover a baking sheet with parchment paper.

Crumble the shredded wheat biscuits into fine thread-like pieces. These provide realistic structure to your nests.

Next place the chocolate chips, butter and golden syrup in a heat proof bowl.

Place the bowl over a saucepan of water.

This is called a bain marie.  The water in the saucepan should not touch the bottom of the bowl.

Bring the water to a boil, then reduce the heat and simmer until the chocolate and butter melt and combine with the syrup.

Carefully remove the hot bowl from the saucepan protecting your fingers with a towel or silicon heat gloves.

Add the shredded wheat to the hot chocolate sauce.  Mix them together thoroughly to completely coat the shredded wheat strands in chocolate.

Next it’s time to build your nests.

Spoon the chocolate wheat mixture into twelve mounds on the parchment paper.

Use the back of a spoon or a melon baller to create a small hollow in the center of each nest.

Some cooks like to use a muffin tray with paper liners to help shape these nests.  However, I prefer less perfect, more free-form nests made by piling the shredded wheat on the baking tray.

Allow the nests to cool completely so that the chocolate hardens and binds your nests together.

Then they’re ready for a little birdie to lay a few eggs in each.

Place three mini eggs in each nest.  

If you plan on taking these nests to a pot luck or family party, it’s best to place the eggs in the nests before the chocolate hardens.  This way the eggs stick to the chocolate as it chills and they won’t shift when transporting these treats.  You can speed up the cooling process by chilling the nests in the refrigerator for about one hour.

And that’s just how simple these cute chocolate nests are to make.

Simple, delicious and festively perfect for the Easter holidays.

You can use chocolate eggs, or jelly beans, but I simply love how the pastel shades of mini-eggs look in these brown, twiggy nests. 

Cadbury mini eggs are available in some stores in America.  They are quite a bit more expensive than in Ireland or the UK.  They also don’t taste quite as nice as the Irish version, but they still look extra cute in these chocolate nests.

I hope you enjoy these no bake Easter cakes, that are ever so popular in Ireland.

My kids love these nests.  Try them if you’re planning an Easter get together with family or friends.

Here’s the printable recipe.

Print
Chocolate Easter Nests

Prep Time: 20 minutes

Cook Time: 8 minutes

Yield: 12

Serving Size: 1 chocolate nest with 3 mini chocolate eggs

Chocolate Easter Nests

Chocolate Easter Nests are a favorite treat in Ireland. Made with shredded wheat to create realistically twiggy looking nests, these are a simple, no-bake treat for Easter.

Ingredients

  • 12 ounces of chocolate chips (plain or milk chocolate based upon your liking)
  • 2 tablespoons of golden syrup (King’s syrup in America)
  • 2 ounces of butter
  • 4 ounces of shredded wheat biscuits (4 large biscuits crumbled)
  • 36 mini chocolate eggs.

Instructions

  1. Crumble the shredded wheat biscuits into fine thread-like pieces.
  2. Add the chocolate chips, butter and golden syrup to a heat proof bowl. Place the bowl over a saucepan of water. The water should not touch the bottom of the bowl. Bring the water to a boil, then reduce the heat and simmer until the chocolate and butter melt and combine with the syrup.
  3. Add the shredded wheat to the hot chocolate sauce. Mix them together to completely coat the shredded wheat in chocolate.
  4. Cover a baking sheet with parchment paper. Spoon the chocolate wheat mixture into twelve mounds on the parchment paper. Use the back of a spoon or a melon baller to create a small hollow in the center of each nest.
  5. Allow the nests to cool completely and the chocolate to set.
  6. Place three mini chocolate eggs in each nest before serving.
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Wishing everyone a very happy Easter.

 

Slán agus beannacht.

(Goodbye and blessings)

 

Irish American Mom

Cod and Parsley Sauce

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Cod and parsley sauce is a simple, traditional Irish meal, often eaten on Fridays in years gone by when fish was off limits for Catholics.  This is a taste of my childhood, and when made with really fresh fish it’s truly satisfying.

The cod is dredged in seasoned flour before frying, then smothered in a creamy white sauce infused with parsley and a hint of onion. Simply delicious.

Parsley sauce is a white sauce made form a roux with chopped fresh parsley added.  It’s often used in Irish dinners and is perfect for topping ham, bacon or corned beef especially when served with cabbage.

I served this cod and parsley sauce with a side of champ, a delicious mixture of mashed potatoes with milk and green onions.  A few steamed carrots gave this dinner a real Irish taste and look, with it’s green, white and orange color theme.  An Irish flag dinner if you don’t mind, just in time for St. Patrick’s Day.

Anyway, without further ado, here’s my recipe for this traditional Irish lunch or dinner favorite.

 

Ingredients for Cod and Parsley Sauce:

For the fish:  

4 cod fillets

1/4 cup of all-purpose flour

salt and pepper to season

2 tablespoons of canola or vegetable oil

1 tablespoon of butter

 

For the parsley sauce:

2 and 1/4 cups of whole milk (500 mls / 16 fluid ounces)

1/2 onion – peeled and sliced

1 bay leaf

8 whole peppercorns

pinch of nutmeg

2 ounces of butter (1/2 stick or 50 grams)

1/4 cup of all purpose flour (2 ounces or 50 grams)

salt to season if desired

 

Directions for Cod and Parsley Sauce:

 

The first step is to infuse the milk you are going to use to make the sauce with a lovely variety of flavors.  Onions provide the first flavor layer.

Peel the onion and slice half of it. 

A rough chop is fine. Don’t worry about presentation since the onion will be discarded after it has infused the milk.

I only use half an onion since I like a subtle hint rather than a bold blast of onion in my sauce.

Next add the sliced onion, peppercorns, bay leaf and nutmeg to the milk in a saucepan.

Bring it to simmering point over medium heat, then turn off the burner and let it stand for about 10 minutes.

Do not boil the milk, since the flavor will change slightly if it is boiled for a while.  The purpose of this step is to infuse the milk for the parsley sauce with the subtle flavors of onion, bay, pepper and nutmeg, taking your sauce from bland to something extra special.

Be sure to use whole milk for the best sauce.  Low fat milks just make thin sauces, so I must recommend whole milk.


While the milk is infusing with those lovely flavors you can get started cooking the cod.

Season the flour with salt and pepper and mix it through in a flat bowl or on a plate.  Then dredge each of the cod fillets in the flour.

No need to dip the cod in an egg wash before coating in flour.  The flour just helps to give the fish a nice brown color when it is fried.

Add the oil and butter to a pre-heated skillet over medium heat.  When the pan is hot and the butter is melted add the fish pieces to the skillet.

Fry the cod for 3 to 4 minutes on each side, turning when the first side is a lovely golden brown.

Once the fish is nearly cooked it’s time to finish the parsley sauce.

Strain the infused milk and discard the onion, peppercorns, and bay leaf.  Keep the hot milk ready for making the sauce.

Melt the butter in the bottom of a saucepan. Then add the flour.

Stir the butter and flour together over the heat for at least one minute.

This step is extremely important so that you won’t get a taste of uncooked flour from your parsley sauce.

Gradually add the hot milk to the roux whisking all the time over medium heat.

Bring to simmering point while whisking to avoid any lumps forming.

The sauce should be a relatively thick, yet pourable consistency.

If the sauce is too thick for your liking just add some more milk and stir it through.

Finely chop the fresh parsley.

Add the parsley to the white sauce and stir it through.

And then you’ll be ready to plate. Lay a piece of the cooked cod on a plate and smother it in this lovely creamy parsley sauce.

Here’s my Irish dinner complete with a side of champ and steamed carrot batons.

 

Printable Recipe for Cod and Parsley Sauce Using American Measurements:

 

Here’s the printable recipe for those who would like American measurements.

Print
Cod and Parsley Sauce

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4 Servings

Cod and Parsley Sauce

Cod and parsley sauce is a simple, traditional Irish meal. The cod is dredged in seasoned flour before frying, then smothered in a creamy white sauce infused with parsley and a hint of onion. Simply delicious.

Ingredients

  • For the fish:
  • 4 cod fillets
  • 1/4 cup of all-purpose flour
  • salt and pepper to season
  • 2 tablespoons of canola or vegetable oil
  • 1 tablespoon of butter
  • For the parsley sauce:
  • 2 and 1/4 cups of whole milk
  • 1/2 onion – peeled and sliced
  • 1 bay leaf
  • 8 whole peppercorns
  • pinch of nutmeg
  • 2 ounces of butter
  • 1/4 cup of all purpose flour
  • salt to season, if desired

Instructions

  1. Peel and slice half the onion.
  2. Add the sliced onion, peppercorns, bay leaf and nutmeg to the milk in a saucepan. Bring it to simmering point over medium heat, then turn off the burner and let it stand for 10 minutes.
  3. Season the flour with salt and pepper and mix it through in a flat bowl. Dredge each of the cod fillets in the flour.
  4. Add the oil and butter to a skillet heated over medium heat. Fry the fish for 3 to 4 minutes on each side until golden brown.
  5. Strain the infused milk and discard the onion, peppercorns, and bay leaf. Keep the hot milk ready for making the sauce.
  6. Melt the butter in a saucepan. Then add the flour. Stir the butter and flour together over the heat for at least one minute.
  7. Gradually add the hot milk to the roux whisking all the time over medium heat. Bring to simmering point while whisking.
  8. Finely chop the fresh parsley, then add to the sauce and stir it through.
  9. Place each piece fish on a serving plate and cover in parsley sauce.
  10. Serve with mashed potatoes or Irish champ.
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Printable Recipe Using Metric and Imperial Measurements:

Cod and Parsley Sauce

Print recipe
Cod and Parsley Sauce
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Allergy Fish, Milk, Wheat
Meal type Main Dish
Misc Serve Hot
Cod and parsley sauce is a simple, traditional Irish meal. The cod is dredged in seasoned flour before frying, then smothered in a creamy white sauce infused with parsley and a hint of onion.

Ingredients

For the Fish

  • 4 cod fillets (deboned and skinless)
  • 50g flour (2 ounces)
  • salt and pepper to season
  • 2 tablespoons vegetable oil
  • 1oz butter

For the Sauce

  • 500ml whole milk
  • 1/2 onion (peeled and sliced)
  • 1 bay leaf
  • 8 whole peppercorns
  • pinch nutmeg
  • 50g butter (2 ounces)
  • 50g flour (2 ounce)

Directions

Step 1 Peel and slice half the onion.
Step 2 Add the sliced onion, peppercorns, bay leaf and nutmeg to the milk in a saucepan. Bring it to simmering point over medium heat, then turn off the burner and let it stand for 10 minutes.
Step 3 Season the flour with salt and pepper and mix it through in a flat bowl. Dredge each of the cod fillets in the flour.
Step 4 Add the oil and butter to a skillet heated over medium heat. Fry the fish for 3 to 4 minutes on each side until golden brown.
Step 5 Strain the infused milk and discard the onion, peppercorns, and bay leaf. Keep the hot milk ready for making the sauce.
Step 6 Melt the butter in a saucepan. Then add the flour. Stir the butter and flour together over the heat for at least one minute.
Step 7 Gradually add the hot milk to the roux whisking all the time over medium heat. Bring to simmering point while whisking.
Step 8 Finely chop the fresh parsley, then add to the sauce and stir it through.
Step 9 Place each piece fish on a serving plate and cover in parsley sauce.
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If you would like to serve champ with your cod and parsley sauce just click here for my Irish champ recipe.

Happy Irish cooking to all.

 

Slán agus beannacht,

(Goodbye and blessings)

 

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