Irish Coffee: Madison, Wisconsin Restaurant's Recipe for Fine Dining Fun

While some of us ate green Jello and shamrock cookies with kids, others celebrated St. Patrick's Day in style at the Admiralty Room at the Edgewater Hotel in Madison, Wisconsin.  This locally-famous restaurant looks out over Lake Mendota and is the perfect spot for intimate, fine dining, -an elegant atmosphere in which to celebrate any special occasion. And on St. Patrick's Day, the Admiralty Room serves up the classiest Irish coffee in town. Click on "continue reading..." for the recipe and more about Irish foods.

Irish Coffee - Recipe from the Admiralty Room in The Edgewater in Madison, Wisconsin. This recipe is published in Madison Originals Cookbook: A collection of recipes from Madison Originals Restaurants.

• lemon wedge
• 2 teaspoons sugar
• 1/2 shot Irish Whiskey
• hot coffee
• whipped cream
• 1 ounce coffee liqueur
• nutmeg, freshly grated
• crystal sugar stix

Wipe the lip of the glass with a lemon wedge down 1/2 inch from the top of the glass. Pour in the sugar, then turn the glass to coat the area that was wiped with lemon juice. Pour out any excess sugar into the sugar container. Temper the glass by turning it in the flame to warm the glass. Pour the Irish Whiskey into the glass, then return it to the flame to heat the whiskey until it begins to flame in the glass. Continue turning until the sugar begins to turn a light golden brown, but not burned. Set the glass down, then begin to pour in the hot coffee, which will extinguish the flame. Take 1 Tablespoon of whipped cream, immersing the spoon in the hot coffee until the whipped cream easily slides off the spoon. Repeat this at least one more time until there is at least enough whipped cream to come up to 1/4 inch from the top. Heat the ladle in the flame, then pour in the coffee liqueur. Heat the liqueur  until it begins to flame, then pour up starting from the lip of the glass, lifting the ladle until all of the liqueur is gone. Scrape fresh nutmeg across the top of the whipped cream and serve with a crystal sugar stix.

I love Irish coffee! And this dessert drink recipe is a winner in show, taste, and style. Chemically however, I believe I must be honest here, this drink may be safely drunk by pregnant women. It all depends on how long the whiskey and the coffee liqueur are permitted to flame. Consider what's burning here folks, - it's the alcohol! Water doesn't burn. But by the time the dessert drinks arrive, you've probably already enjoyed some wine, perhaps even a cocktail. Refraining from alcohol may likely be a more current concern at this point in the evening. So go ahead - order up this delicious Irish coffee, toast St. Patrick or whom-ever is the saint-de-jour, and have a marvelous time!

Meanwhile, back in the kid-zone, Lauren (9), Dave (6), and I (undisclosed) celebrated St. Patrick's Day in our family room, eating corned beef on the kitchen table decorated with a green, plastic tablecloth. The corned beef recipe came from my Chicago friend, Jean, who had gotten it from a friend's Jewish grandmother who had emmigrated from "The Old Country" around the turn of the 20th century. Where the grandmother got it nobody knows. But she likely didn't get it from Ireland.

My new web friend, Ruth of Ruth's Kitchen Experiments, who writes from northern Ireland, wrote me, "Every year I keep seeing recipes for corned beef and cabbage and it makes me scream because we NEVER eat that! We're more into Irish stew - preferably with lamb. But we also love some champ (mashed potatoes with chopped spring onions mixed through) or colcannon (mashed potatoes with chopped up cabbage mixed through)." 

So I tried to make a Wisconsin version of colcannon. Jean had told me that as the corned beef bakes in the oven with the glaze during the last half hour of cooking, chopped up potatoes can be boiled in the left-over broth which the corned beef had simmered in for the previous three hours. Knowing nothing about colcannon, and completely lacking cabbage, I threw halved Brussels sprouts with the potatoes into the corned beef broth and boiled the lot until they were tender. Then I mashed them up with butter, salt, pepper and a wee bit of garlic powder. I thought this WI colcannon fabulous and a secretly, wonderful way to entice my children to eat healthy Brussels sprouts. I didn't admit that the green in the potatoes was Brussels sprouts; I said it was young cabbage, technically correct in a broad, evolutionary sense. At first Lauren said she liked the potatoes. "Victory!" I silently cheered. Then a few bites later, she said she only liked the potato part. "Good luck separating them out." I thought. Dave took two obligatory bites in order to earn his green Jello. Alas, life is never so stylish on the home-front as it as in the Admiralty Room at The Edgewater in Madison, Wisconsin.

Next Monday I'll be hosting Ruth's Bookmarked Recipes blogging event. Check it out to join or just to find some great recipes by other folks into cooking delicious food.

And of course, if you love fine dining but worry about a restaurant's expense, you can have gourmet Wisconsin food delivered to your door. Here are just some of the savory choices.

 

Bacon-Wrapped Tenderloin Filets

New York Strip Steaks

Whole Smoked Duck

 

 

 

O & H Danish Bread Pudding

 

 

Death By Chocolate Cheesecake

 

 

 

 

 

 

 

 

 

Receive any $5.00 off any Wisconsinmade.com purchase by entering this offer code with your order: FBLOG309. Offer expires April 1, 2009.

 

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