Community Blog — Winter Events Calender
- 397g can condensed millk
- 150ml pint Irish Cream Liqeuer
- 450g/1lb Demerara sugar
- 4oz Butter
- 2 tbsp Irish Whisky
1. Grease a 7inch/8cm square tin.
2. Place all the ingredients, except the whisky, into a large non-stick saucepan and heat gently stirring ubtil the sugar had dissolved.
3. Bring the mixture to the boil and simmer for 1- minutes stirring continuously until the temperature reaches 116 - 240C on a sugar thermometer (make sure you stir continuously scraping into the sides of the saucepan or the cream and butter will burn and give you brown specks in your fudge) - don't worry if you dont have a sugar thermometer fill a small bowl with cold water - roll it between your fingers it should form a soft ball. If not simmer and stir for a little longer and try again until a soft ball is formed.
4. Remove the pan from the heat and beat for 5 minutes with a wooden spoon until thickened and slightly grainy. Stir in the whisky and pour into the prepared tin. Allow to cool. When cold cut into squares. Store in an airtight container for 1 month if it lasts that long.
Recipe adapted from Goodtoknow.com
NOTE: This recipe is also in print on our Winter Events Calendar on page 26.
- 30ml of Midori
- 25ml Irish Whisky
- Champagne or Sparkling Wine
Pour the fizz into a flute first, then add the Midori and Whisky to get a lovely Irish green colour.
NOTE: This recipe is also in print on our Winter Events Calendar on page 23.
Delicious Duck Confit
- 3 tbsp salt
- 4 cloves garlic, smashed
- 1 shallot, peeled and sliced
- 6 sprigs thyme
- Coarsely ground black pepper
- 4 duck legs with thighs
- 4 duck wings, trimmed
- 4 cups (approximately) duck fat
Sprinkle 1 tablespoon of salt in the bottom of the dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck skin-side up over the salt mixture, then sprinkle with the remaining salt, garlic, shallot and thyme and a little pepper. Cover and refridgerate for 1-2 days.
Preheat oven at 225F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer-just an an occasional bubble-until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove th econfit from the oven. Cool and store the duck in the fat overnight. (The duck confit will keep in the refridgerator for several weeks)
- 1 1/2 cup duck fat (reserved from duck confit)
- 4 tbsp Armagnac or Brandy
- 4 tbsp chopped parsley
- Ground black pepper and salt to tatse
Scrape the fat from the duck and reserve. Discard the bones and skin. Shread the meat into a bowl and add armangac or brandy, parsley, salt and pepper. This can be packed into jars and covered with melted reserved duck fat to store.
For Duck Rillette Crostini, scrape off th esolid duck fat and pile the meat lightly onto crostini. Top with radish slices, cornichons and chopped chives.
NOTE: This recipe is also in print on our Winter Events Calendar on page 29.
Basic Crepe Recipe
- 2 cups of all purpose flour
- 1/2 tsp of salt
- 2 cups of 2% reduced-fat milk
- 1 cup water
- 1 tsp butter, melted
- 1 tsp vanilla
- large eggs
- Cooking spray
Lightly sppon flour into dry measuring cups; level with a knife. Combine flour and salt in a medium bowl. Place milk, 1 cup water, butter, and eggs in a blender;process until combines. Add flour mixture to blender; process until smooth. Cover and refrigerate for 1 hour.
Heat a 10-inch crepe pan or nonstick skillet over medium-high heat. Coat pan lightly with cooking spray. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers the pan with a thin film. Cook about 1 minute.
Carefully lift edge of crpee with a spatula to test for doneness. the crepe is ready to turn when it can be shaken loose from the pan and the underside is slightl browned. Turn crepe over; cook 30 seconds.
**We recommend making a double batch as you play with the proper tempurature of the pan to get the crepe the perfect colour and consistency.
NOTE: This recipe is also in print on our Winter Events Calender on page 20.
Antebellum Mint Julep
- 2 tbsp of superfine sugar
- 1 tbsp of water
- 6-8 fresh mint leaves ( and a few more for garnish)
- 2oz. of Cognac
Stir the sugar and water in a highball glass until the sugar has fully disolved.
Add in the mintleaves; gently crush the leaves with a spoon.
Fill glass with crushed ice.
Pour cognac in more ice, let settle and then spoon in more ice.
Garnish your drink with mint leaves and a straw. Cheers!
NOTE: This recipe is also in print on our Winter Events Calender on page 17.
- 1.5oz. of lemon raspberry vodka
- 2oz. of lemonade
- 2 dashes of lemon or berry bitters
- 1 Lemon (cut into slices)
- Frozen raspberries on a pick for garnish (optional)
Shake all the ingredients together over ice, strain, and pour into martini glass!
Cut lemon slices for a decorative garnish on top and/ or grab a few frozen rasperries and place them on a pick and place them in your glass. Enjoy!
NOTE: This recipe is also in print on our Winter Events Calender on page 15.
Rum and Ginger Tea
- 2 1/2 cups of brewed orange pekoe tea
- 3 oz. of dark rum
- 2 teaspoons of honey (or agave nectar)
- 2 slices of orange
- 2 fresh ginger (thick, peeled slices)
- 1/4 teaspoon of ground nutmeg
In a small saucepan set over mediu, heat, combine tea, rum, honey (or agave), orange slices, ginger slices and nutmeg.
Heat the mixture over medium heat and simmer for 15 minutes. Remove from heat and let the mixture rest for about 5 minutes.
Remove the orange and ginger slices, and pour into 2 mugs and serve, garnished each mug with a piece of orange slice.
NOTE: This recipe is also in print on our Winter Events Calender on page 10.
- 1cube of sugar
- A few drops of Angostura bitters
- 2 oz of Cognac
- 8 oz of Champagne
- 1 slice of orange (optional)
Dip the sugar cube into the Angostura drops and place it into the champagne glass.
Next add the Cognac followed by the Champagne.
If desired, place one slice of an orange on top of your drink and serve!
NOTE: This recipe is also in print on our Winter Events Calender on page 9.
- 1 cup of chopped walnuts (optional)
- 1 (18.25 ounce) package of yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/2 cup dark rum
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil, 1/2 cup of rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glazed is used.
4. To make the glaze; in a saucepan, combine butter, 1/4 cup of water and 1 cup of sugar. Bring to boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
NOTE: This recipe is also in print on our Winter Events Calender on page 19.
SUGGESTED PAIRING: Hot Buttered Rum Cocktail - Visit our website for the cocktail recipe.
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