To pick up where I left off yesterday, we did not really have a dinner that first night in Dublin. We were so tired we had slept right through dinner and just went downstairs to the bar in the hotel to see if we could just get a drink and relax. When we arrived there, we found out that we could still order things off the var menu. Neither of us was tremendously hungry, but we did want to have a little something. We each decided to order the lemon tart with raspberry sorbet and an Irish coffee. I can tell you, all three things tasted fantastic. While I did not get the exact recipes for the lemon tart and the raspberry sorbet, I did find some recipes that I think will bring you the same tastes that we had that night.
1 fully baked warm tart shell, 9- to 9 1/2-inch (you can buy a store-bought shell if you want, or I will post the recipe for the pastry shell following)
7 large egg yolks
2 large eggs
1 cup granulated sugar
2 tablespoons granulated sugar
2/3 cup lemon juice from 4 to 5 medium lemons
1/4 cup grated lemon zest
Pinch table salt
4 tablespoons butter, cut into 4 pieces
3 tablespoons heavy cream
Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the tart pan with the shell on a cookie sheet.
In a medium non-reactive bowl, whisk together yolks and whole eggs until combined, about 5 seconds. Add the sugar and whisk until just combined, about 5 seconds. Add lemon juice, zest, and salt; whisk until combined, about 5 seconds. Transfer the mixture to a medium non-reactive saucepan and add the butter pieces, and cook over medium-low heat, stirring constantly with a wooden spoon, until curd thickens to a thin sauce-like consistency and registers 170 degrees on an instant-read thermometer, about 5 minutes. Immediately pour the curd through a single-mesh stainless steel strainer set over clean non-reactive bowl. Stir in the heavy cream; pour the curd into the warm tart shell immediately.
Bake until the filling is shiny and opaque and until the center 3 inches jiggle slightly when shaken, 10 to 15 minutes. Cool on a wire rack to room temperature, about 45 minutes. Remove the outer metal ring, slide a thin metal spatula between the bottom crust and the tart pan bottom to release, then slip the tart onto a cardboard round or serving plate. Cut into wedges and serve.
1 large egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 1/4 cups unbleached all-purpose flour
2/3 cup confectioners’ sugar
1/4 teaspoon table salt
8 tablespoons butter (1 stick, very cold), cut into twenty-four 3/4-inch cubes
1 tablespoon unbleached all-purpose flour for dusting
Whisk together the yolk, cream, and vanilla in a small bowl; set aside. Pulse to combine 1 1/4 cups flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Scatter butter pieces over the flour mixture; pulse to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 25 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap in plastic and refrigerate at least 2 hours.
Unwrap the dough; lightly flour a large sheet of parchment paper or plastic wrap and place the dough in the center. Roll out the dough and line the tart pan. Freeze the dough 30 minutes.
Meanwhile, adjust one oven rack to the upper-middle position and the other rack to the lower-middle position; heat the oven to 375 degrees. Place the chilled tart shell on a cookie sheet; press a 12-inch square of foil inside the tart shell and fill with metal or ceramic pie weights. Bake on the lower rack for 30 minutes, rotating halfway through the baking time. Carefully remove the foil and weights by gathering edges of foil and pulling up and out. Transfer the cookie sheet with the tart shell to the upper rack and continue to bake until the shell is golden brown, about 5 minutes longer.
Both of these recipes come from America’s Test Kitchen, but of the ones I looked at, these seemed to be the ones that would produce the results closest to what we had. For the raspberry sorbet, I looked around all over the place to try to find one that I thought would be close to what we had when I came across this one.
1 pint fresh raspberries
1/2 cup sugar
1/2 cup water
Wash the raspberries well. Dissolve the 1/2 cup of sugar into the 1/2 cup of water. Combine the sugar-water mix and the raspberries in a blender (optional you could strain out the raspberry seeds at this point if they bother you. A lot of people don’t like them). Pour the mixture into an ice cream maker. Freeze as for making ice cream. It takes about 30 minutes in a 1 quart gel canister ice cream maker. Let the sorbet harden for an additional 30 minutes in the freezer. (Don’t leave the sorbet in the freezer too long, or it will be hard to scoop and have the texture of a popsicle.)
That’s all there is to it. It’s a pretty simple recipe that I think will produce results just like what we had. Here’s a picture of what we had at the Brooks Hotel;
The Irish coffee we had I thought would be similar to what I make but it did taste different. I have posted my recipe before if you want to see how I make it, but I watched the bartender make hers and she did it somewhat differently.
1 teaspoon light brown sugar
1 1/2 ounces Irish Whiskey
6 ounces fresh brewed coffee
Pour hot water into your coffee glass. Allow the glass to get warm and then dispose of the hot water. Add the sugar and whiskey to the glass. Pour the hot coffee over the whiskey and sugar. Top with clotted cream and serve.
Now I add extras to my Irish coffee, but I have to say it tasted great this way.You could get a good taste of the Irish whiskey and the clotted cream, which we don’t really do, tasted great. We each had Irish coffees on several nights and noticed that different bartenders make it different ways at the same bar. The first bartender we had mixed the whiskey and sugar before putting the coffee in. She also topped the cream with a single coffee bean, which I thought was a nice touch. The second bartender told us when he served it that he did not mix the sugar into the whiskey and gave us spoons to do it. He said some people don’t like the sugar mixed in, so he leaves it up to the customer. You could certainly taste the whiskey more in the second bartender’s version, but both were pretty good. Here is a picture of the one we had on the first night.
Michelle liked that served each one with a piece of Irish chocolate too . They also left a piece of chocolate on our pillows every night.
I was going to include the Irish breakfast in tonight’s post, but this one is already running long so I think I will include it in tomorrow’s post instead. It was quite a full breakfast, and unfortunately I forgot to take a picture of that one, but it was good and I’ll fill you in on all the contents tomorrow. We’ll see how long tomorrow’s post goes and what I’ll include or maybe I’ll just wait until the next day. Keep checking back to see what shows up. until then, enjoy the rest of your evening and enjoy your meal!