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18 FOUR SEASONS BREEZE | MARCH 2023 • Two sugar cubes, or 1 Tablespoon sugar-light brown or granulated • 4 to 6 ounces fresh brewed hot coffee • 1 ½ ounces Irish whiskey, about 3 Tablespoons • 1 to 2 ounces heavy cream, slightly whipped For the Graham Cracker Crust • 1 ½ cups graham cracker crumbs • 5 Tablespoons unsalted butter Sure and Begorrah! 'Tis time for Saint Paddy's Day! March 17 is when nearly everyone celebrates the wearing of the green. This month we have two recipes, one for drinking and one for eating. Have yourself a great St. Patrick's Day. INGREDIENTS INGREDIENTS DIRECTIONS DIRECTIONS Buena Vista Irish Coffee Irish Coffee Mousse Pie with Whiskey Whipped Cream I had my first Irish coffee at the Buena Vista Café in San Francisco. The only difference between their Irish coffee and the original version is substituting sugar cubes for brown sugar. Either version is heavenly. The Buena Vista sells over 2,000 Irish coffees every day. The link below will take you to a video showing a bartender at Buena Vista making Irish coffee: https://www.youtube.com/watch?v=QOSC5JunFpc. Makes one serving in less than 10 minutes. Feel free to double, triple, or quadruple the recipe. This spectacular dessert is easy to make, can be prepared a day ahead, and is the perfect end to any meal. Pair it with Irish Coffee and your worries will fade away. If you don't want to make the crust, buy a premade graham cracker pie crust. Makes one pie, serves 6 to 8; Approximate calories per slice: 525. Prep Time: 30 minutes; Cook Time: 5 minutes; Chill Time: 2 1/2 hours; Total Time: 3 hours, 5 minutes. Assemble all ingredients. Preheat a 6 to 8 ounce heatproof glass by filling it with hot water. When the glass is warm, discard the water. Add the sugar to the glass, then add coffee until the glass is 3/4 full. Stir until sugar is dissolved. Add the whiskey and stir gently to combine. Next float a layer of whipped cream over the coffee by pouring the cream gently and slowly over the back of a spoon. Serve immediately. For the Mousse Filling Pour 3/4 cup of the whipping cream into a medium microwave safe bowl, Microwave for about one minute. Check after 30 seconds, repeat at 10 second intervals until the cream is steaming, but not boiling; remove from microwave. Add the chocolate chips and stir until all the chocolate is melted and is thoroughly combined with the cream. Allow mixture to cool to room temperature. Stir in the whiskey. In a small bowl, whip the remaining 3/4 cup of cream with the powdered sugar until soft peaks form. Gently fold the whipped cream into the chocolate mixture until combined. Pour the filling over the graham cracker crumb base. Chill for 2 hours. For the Mousse Filling • 1 ½ cups heavy whipping cream, divided • 5 ounces semi-sweet chocolate chips • 2 Tablespoons Irish whiskey • 2 Tablespoons powdered sugar For the Whiskey Whipped Cream Topping • 1 cup heavy whipping cream • 2 Tablespoons granulated sugar • 1 ½ Tablespoons Irish whiskey • Optional decorations: decorating sugar, cocoa or espresso powder, chocolate curls For the Crust Melt the butter in the bottom of a 9-inch pie pan. Combine the graham cracker crumbs and butter until thoroughly mixed. Next, firmly press mixture into the base and up the sides of the pan. Chill for at least 30 minutes. For the Whiskey Whipped Cream Topping In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until stiff peaks form. Gently fold in whiskey. Carefully spread the topping evenly over the chilled pie. Chill until ready to serve. If desired, decorate pie with your choice of toppings.