The first person every little girl falls in love with is her dad. And I, like I’m sure many others, have spent a good deal of my life comparing the other men in my world to my dad. He’s an ultra-focused, perfectionistic kind of guy with a killer dry sense of humour. He’s my ‘go to’ guy when I need a home inspector, an appliance repair person, someone to tell me how to cook my seafood dinner, someone to teach me how to build something, a financial advisor and the list goes on….Thank you dad for teaching me all about my heritage. I love your family stories and how you have shown me all the neat places and people from your childhood.
How blessed I have been to have another father figure in my life too! A step-dad who can tell you the back road route to any destination, whom I have called many (NUMEROUS) times when I needed directions or something was wrong with my car. Oh, and not to forget the hell he put any date through who came to pick me up! Thank you for making me proud to have the nickname “squirt” even though I’m a grown woman with a family of my own (who all have nicknames too!).
And, finally number three, a fantastic person who I love more each day for the role model he is to my own children. He is a hard worker, ultra-loyal, laid back kind of soul. And, he has taught my sons (without even realizing it), the way you respect and love your leading lady. Thank you for showing me how easy it is to just sit back and enjoy the ride.
So, now that we’ve got all that mushy stuff out of the way, lets eat boys! This one’s for you. Who wouldn’t enjoy a dessert made with Irish Whiskey? Yum! Happy Father’s Day,
Irish Coffee Sundaes with Caramel Whiskey Sauce
from Epicurious – I did not change a thing from this recipe! It is absolutely perfect as is.
For coffee nut crisp:
- 1 large egg white
- 1/4 cup packed light brown sugar
- 1/2 teaspoon instant coffee granules, crushed
- 1 cup walnut pieces (3 1/2 ounces), coarsely chopped if desired
- 1 cup granulated sugar
- 1/4 cup water
- 6 Tablespoons Irish whiskey
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- good-quality coffee/cappuccino ice cream
1. Whisk egg white, sugar, coffee powder, and a pinch of salt in a small bowl. Stir in walnuts until coated. Spread mixture onto a parchment lined cookie sheet (make an 8 x8 rectangle) and bake at 325° for 25 minutes or until fairly dry to the touch. Remove to a rack and break into small pieces when cool (I left some larger pieces to use for garnish).
2. For the sauce, bring the sugar and water to a boil in a 2–quart heavy saucepan over medium–high heat, stirring until sugar is dissolved. Boil without stirring, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
3. Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden). Return the pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
Serve sauce over scoops of cappuccino ice cream then sprinkle with walnut crisp.
I would double the batch of walnuts, these are really addictive all by themselves!