You actually get two recipes in one posting today, but they go together so well, I couldn’t resist. Chranachan is a unique dessert more commonly found in the North of Ireland, where there is a strong Scottish influence. This recipe does feature Irish whiskey, so I’m satisfied it is Irish enough to be included in my St. Patrick’s Day recipes. An interesting aside about the spelling of “whiskey”- I’m sure you’ve probably seen it spelled both “whisky” and “whiskey” in various places. “Whisky” without the “e” indicates that it is a product from Scotland, Wales, Canada or Japan. Whiskey, spelled with an “e” indicates that it is a product of Ireland or the United States. However, just having said that, the Bureau of Alcohol, Tobacco and Firearms decreed in 1968 that “whisky” would be spelled without an “e” in America. Many distilleries had been producing their whiskey for quite a while at that point and chose to keep spelling it with the “e”. So you’ll actually find both spellings in the US. While we are on the subject of whiskey, the word “whiskey” was borrowed by the English from the Irish Gaelic uisce beatha, which is pronounced like ish-ge bah-hah. It means “water of life”.
Back to the pudding-it really is quite yummy. You might want to keep it away from the young kids, the Irish Whiskey is pretty prominent! You can serve it in a cosmo glass, like I did, or I think it would look lovely in a tall glass as well. I drizzled a little Baileys over the top of the pudding (cause there just wasn’t enough alcohol in it!) and served it with some Irish Butter Shortbread. I painted a little Celtic design on the shortbread in white chocolate which I dyed green for St. Patrick’s Day. Enjoy!
2/3 Cup uncooked rolled oats
1/3 Cup slivered almonds
1 1/4 Cups heavy whipping cream
4 Tablespoons Honey
5 Tablespoons Irish Whiskey
2 Tablespoons lemon juice
Baileys Irish Cream-to drizzle on top
Strawberries or raspberries to garnish
On a baking sheet, toast the oatmeal and almonds at 300° F for 5-10 minutes, stirring frequently.
Whip the cream.
Stir in the honey and whisky. Gently fold in almonds and oatmeal. Stir in the lemon juice. Divide into individual glasses. Drizzle some Baileys over the top. Serve at room temperature or chilled. Garnish with berries and serve with Irish Shortbread.
Recipe from Celtic Folklore Cooking by Joanne Asala
Irish Butter Shortbread
1 Cup Irish unsalted butter, at room temperature
1/2 cup plus 1 Tablespoon sugar
2 1/2 Cups all-purpose flour, plus more for work surface
Preheat oven to 300° F. Line two baking sheets with parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
Transfer the dough to a lightly floured work surface; roll out dough to about 1/4 ” thickness, dusting rolling-pin with flour as necessary to prevent sticking. Using a 2″ cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1″ apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to over work dough.
Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.