Free Shipping Over $49 with code: COCO

Recipes and Ideas

Irish Whiskey Soda Bread

Irish Whiskey Soda Bread

Ingredients:
1 cup golden raisins (sultanas)
1/4 cup Irish whiskey
4 cups plain all-purpose flour
2 teaspoon bicarbonate of soda
1 teaspoon of salt
2 cups buttermilk
1 extra large egg
2 tablespoons Coco Fine Food’s Orange Blossom Honey
2 teaspoons orange zest
Method:
  1. Preheat over to 425F. Butter a cast iron skillet or alternatively use a baking sheet dusted with flour or lined with parchment paper.
  2. Place golden raisins and Irish Whiskey in Pyrex jug, cover with plastic wrap, and microwave for 1 minute. Set aside.
  3. Sift dry ingredients into large bowl; flour, salt and baking soda. Stir to combine.
  4. In another bowl, whisk together buttermilk, egg, orange zest and Coco Fine Foods Orange Blossom Honey.
  5. Make well in center of dry ingredients bowl and slowly add 2/3 of wet ingredients.
  6. With a dry, clean light hand, make a circular motion bringing ingredients together until just combined and no dry patches. Do not over mix or bread will become dense. Dough should be sticky wet, If still dry, gradually add more of buttermilk mixture holding 2 tablespoons aside to brush top.
  7. Gently mix in raisins.
  8. Wash and dry hands, dust them with flour and shape the dough into 8in round, transferring to skillet or baking sheet.
  9. Cut a cross on top of the bread (to let the fairies out) .
  10. Brush top with remaining buttermilk mixture and a sprinkling of sugar.
  11. Place in center of oven and bake at 425F for 10minutes, then reduce to 400F and bake for another 20minutes until golden, clean toothpick and hollow when tapped.
  12. Cool on wire rack and enjoy, ideally with Irish butter, Cashel Blue Cheese and Coco Fine Foods jam.


Leave a comment

Comments will be approved before showing up.

Also in Recipes and Ideas

Italian Pomodoro Bloody Mary
Italian Pomodoro Bloody Mary

Continue Reading

Blueberry Violet Jam Cocktail. Blueberry Violet Jam swirled into a glass of prosecco
Blueberry Violet Jam Bellinis

🌿🥂 Elevate your entertaining with a subtle twist on a classic favorite. Try our whimsical Blueberry Violet Jam Bellini, a delicate blend of flavors that's perfect for a brunch or cocktail hour, . 💜✨


Ingredients:

- 1 tsp Coco Fine Foods Blueberry Violet Jam

- 1/2 tsp fresh lemon juice (optional)

- 4-5 oz chilled Prosecco

- Garnish: 3 fresh blueberries and/ or lemon twist


Instructions:

1. Place our Blueberry Violet Jam at the bottom of a chilled coupe glass.

2. Carefully pour the chilled Prosecco over the jam.

3. Gently swirl with a spoon to combine and create a soft purple hue.

4. Add fresh blueberries and a lemon twist for a simple, elegant touch.


Cheers to good company and delightful sips! 🥂

Continue Reading

Pea and Mint Soup in shot glasses on a pale yellow tray to serve as a hot or cold canapé to guests
Pea and Mint Veloute (soup)

Using our new perfectly balance garlic, salt and pepper spice  is a great way to give this Pea and Mint Velouté a burst of flavor while keeping it simple.

This recipe is an elegant and easy way to start off Spring entertaining by either serving it hot or cold as a canapé in a shot glass, or as a first four soup.


Ingredients:

- 1 tablespoon olive oil or butter

- 1 medium onion, finely chopped

- 4 cups fresh or frozen peas

- 4 cups vegetable stock or chicken stock

- 1-2 teaspoons garlic salt and pepper blend (adjust to taste)

- 1/4 cup fresh mint leaves, plus extra for garnish

- 1/2 cup heavy cream or half-and-half (optional, for creaminess)

- Lemon juice, to taste


Instructions:

1. Sauté the Aromatics:

   - Heat the olive oil or butter in a large pot over medium heat.

   - Add the chopped onion and sauté until translucent, about 5 minutes.


2. Add the Peas and Stock:

   - Add the peas to the pot and stir to combine with the onions.

   - Pour in the vegetable or chicken stock.

   - Bring to a boil over high heat, then reduce to a simmer.

   - Cook until the peas are tender, about 5-7 minutes.


3. Season with Garlic Salt and Pepper Blend:

   - Remove the pot from the heat and stir in the garlic salt and pepper blend.

   - Add the fresh mint leaves.


4. Blend the Soup:

   - Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a countertop blender.


5. Finish the Soup:

   - Return the blended soup to low heat.

   - Stir in the heavy cream or half-and-half for added creaminess, if desired.

   - Taste and adjust seasoning with more garlic salt and pepper blend or lemon juice according to your preference.


6. Serve:

   - Ladle the velouté into shot glasses or bowls and garnish with extra mint leaves.

   - Serve hot or cold,

and enjoy!


Feel free to adjust the amount of garlic salt and pepper blend to achieve your desired level of seasoning, keeping in mind that the blend already contains salt.

Serves 4 as first course or 12 as a canapé.

Continue Reading