Irish Puddings, Tarts, Crumbles and Fools
By Margaret M. Johnson
if no Liams, Grennans or Quigleys populate your family tree and you have no particular nostalgia for Ireland, Irish Puddings, Tarts, Crumbles and Fools will make a nice addition to your cookbook
shelf if you love sweets.
A quick scan will reveal gorgeous photographs of mouth-watering
treats like Pear Tart, Baileys Blueberry Mousse and Strawberry–Rhubarb
Crumble, as well as tea loafs, cakes, galettes, scones,
soda breads and more.
Push aside any stereotypes about Irish cuisine as being
heavy and unsophisticated and delve into these traditional
recipes that will delight dinner guests, brunch buddies
or high tea aficionados. In fact, compared to a lot of American
sweets, European desserts and those of Ireland are traditionally
far less sugary and lower in calories.
about serving a Wexford Strawberry Tea Loaf at your next
tea party or surprise guests with some of the book's
more "exotic" treats like Lemon Syllabub, Fraughan
Fool or Strawberry Flummery. A "fool" derives
from the French fouler as in "to crush"
fruit with beaten eggs and sugar for a "foolproof"
dessert. A "syllabub" uses juice instead of puréed
fruit, and a "flummery" is also known as "cranachan" (i.e. a sweet,
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