simmer, until the flavors have melded well, 8 to 10 minutes. (The cider can be prepared 2 days ahead; cool, cover and refrigerate. Reheat over medium heat, stirring often.)
5. Ladle the warm cider into mugs or cups. Garnish each mug with an orange slice and a cinnamon stick and serve.
Irish Coffee
Irish Coffee, as the legend goes, found its way from the airport in Shannon, Ireland, to the Buena Vista bar in San Francisco in the 1950s. The drink was given to weary passengers in the airport before their travels, and a San Franciscan brought the recipe home to share. Irish whiskey, sugar, and some good strong coffee make up the celestial trinity. Softly whipped cream makes an irresistible topping.
Serves 4
PREP TIME:
5 minutes
START-TO-FINISH TIME:
10 minutes
MAKE AHEAD:
No
¼ cup/60 ml good quality Irish whiskey (Jameson’s works well)
8 tsp sugar
1 ⅓ cups/315 ml brewed hot coffee, preferably strong, dark French roast
½ cup/120 ml heavy cream, whipped softly
1. Place 1 tbsp whiskey and 2 tsp sugar in each of four 8- OZ /240-ml glasses or cups. Stir with a spoon until the sugar dissolves. Pour enough hot coffee into each glass or cup to fill it about three-fourths full.
2. Hold a tablespoon (with the back of the spoon facing you) over the coffee in one cup and ladle 2 to 3 tbsp of the whipped cream over the spoon so that it gently falls into the coffee. Adding the cream this way will help it float on top of coffee instead of sinking immediately to the bottom. Repeat with the three other servings. Serve immediately.
BETTY ROSBOTTOM has been a cooking teacher, syndicated columnist, PBS host, and cookbook author for two decades. She is the author of Sunday Roasts , Sunday Soup , The Big Book of Backyard Cooking , and Coffee (all published by Chronicle Books). She lives part-time in Amherst, MA, and Paris, France.
SUSIE CUSHNER is a photographer based in Brooklyn, New York. Her clients range from editorial to advertising and her work has appeared in more than 20 books. She also teaches at the International Center of Photography and travels extensively.
Text copyright © 2012 by Betty Rosbottom.
Photographs copyright © 2012 by Susie Cushner.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.
Library of Congress Cataloging-in-Publication Data available.
eISBN 978-1-4521-1285-5
Design & Illustrations by Hillary Caudle
Prop styling by Molly Fitzsimons
Food styling by Carrie Purcell
Chronicle Books LLC
680 Second Street
San Francisco, California 94107
www.chroniclebooks.com
5. Ladle the warm cider into mugs or cups. Garnish each mug with an orange slice and a cinnamon stick and serve.
Irish Coffee
Irish Coffee, as the legend goes, found its way from the airport in Shannon, Ireland, to the Buena Vista bar in San Francisco in the 1950s. The drink was given to weary passengers in the airport before their travels, and a San Franciscan brought the recipe home to share. Irish whiskey, sugar, and some good strong coffee make up the celestial trinity. Softly whipped cream makes an irresistible topping.
Serves 4
PREP TIME:
5 minutes
START-TO-FINISH TIME:
10 minutes
MAKE AHEAD:
No
¼ cup/60 ml good quality Irish whiskey (Jameson’s works well)
8 tsp sugar
1 ⅓ cups/315 ml brewed hot coffee, preferably strong, dark French roast
½ cup/120 ml heavy cream, whipped softly
1. Place 1 tbsp whiskey and 2 tsp sugar in each of four 8- OZ /240-ml glasses or cups. Stir with a spoon until the sugar dissolves. Pour enough hot coffee into each glass or cup to fill it about three-fourths full.
2. Hold a tablespoon (with the back of the spoon facing you) over the coffee in one cup and ladle 2 to 3 tbsp of the whipped cream over the spoon so that it gently falls into the coffee. Adding the cream this way will help it float on top of coffee instead of sinking immediately to the bottom. Repeat with the three other servings. Serve immediately.
BETTY ROSBOTTOM has been a cooking teacher, syndicated columnist, PBS host, and cookbook author for two decades. She is the author of Sunday Roasts , Sunday Soup , The Big Book of Backyard Cooking , and Coffee (all published by Chronicle Books). She lives part-time in Amherst, MA, and Paris, France.
SUSIE CUSHNER is a photographer based in Brooklyn, New York. Her clients range from editorial to advertising and her work has appeared in more than 20 books. She also teaches at the International Center of Photography and travels extensively.
Text copyright © 2012 by Betty Rosbottom.
Photographs copyright © 2012 by Susie Cushner.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.
Library of Congress Cataloging-in-Publication Data available.
eISBN 978-1-4521-1285-5
Design & Illustrations by Hillary Caudle
Prop styling by Molly Fitzsimons
Food styling by Carrie Purcell
Chronicle Books LLC
680 Second Street
San Francisco, California 94107
www.chroniclebooks.com
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