THE VILLAGE VOICE

"Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffine , sugar and fat." ~ Alex Levi n _______________________ ~ in honor of the green ________________________________ MURPHY'S IRISH COFFEE ~ a healthy jigger of Brandy (Brian's claim to smoothness instead of Irish whiskey) 1 healthy tsp. of brown sugar freshly brewed strong black coffee fresh whipping cream 1 Tbsp. powdered sugar 1 tsp. vanilla freshly grated nutmeg, chocolate or cinnamon Whip cream until a soft peak forms. Add powdered sugar & vanilla. Continue whipping until a peak forms. Warm an Irish coffee glass in hot water. Pour brandy (or Irish whiskey) & brown sugar into the glass and stir. Slowly pour fresh coffee filling the glass to within half an inch or so of the top. Carefully top with whipped cream. Garnish with nutmeg, chocolate shavings or cinnamon. Toast loved ones near and enjoy sipping through the rich cream. (Thanks Brian!) _____________________...

" God invented whiskey to keep the Irish from ruling the world." ~ Ed McMahon __________________________ _____________________________ REED'S IRISH WHISKEY CAKE ~ make a day before serving for flavors to mellow *** 1 white cake mix (without pudding) 1 small instant vanilla pudding 1/2 cup oil 1 cup chopped walnuts coated with 2 Tbsp. flour 4 eggs 1/8 cup Irish whiskey 1 cup milk Combine cake ingredients, and mix according to directions on back of box. Bake in 350-degree oven in greased bundt or tube pan for 45-50 minutes or until center springs back and toothpick test is clean. Glaze: 1 stick butter 1/4 cup Irish whiskey 3/4 cup sugar Melt butter. Add whiskey & sugar until blended. Pour slowly over cake while still warm in pan. Cool. Once cool, remove from pan and wrap in foil. Refrigerate for one day before serving.

BEAUTIFUL, DELICIOUS AND PLENTIFUL THROUGHOUT the MICHIGAN NORTHWOODS ~ "Sorry old boy" ________________ ROAST PHEASANT with WHISKY-CUMBERLAND SAUCE ~ courtesy of Emeril Lagasse 1/4 cup Scotch whisky 2 oranges, cut in 1/8 ths 4 sprigs fresh thyme 2 (2 to 2 1/2 pound) pheasants salt & freshly ground black pepper 6 slices halved bacon Whisky~Cumberland Sauce 1 cup Scotch whisky 1/2 cup fresh orange juice 2 Tbsp. grated orange zest 1 cup red currant jelly 1/4 tsp salt pinch cayenne For the pheasant: Preheat oven to 375 degrees. In bowl, toss oranges with 3 Tbsp of whisky. Rub pheasants with remaining 1 Tbsp. whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme. Close the cavities with skewers. Wrap the breast of each pheasant with bacon and set in roasting pan. Roast pheasants until thickest part of breast registers 160 degrees, about 45 minutes. Remove from oven and let stand 10 minutes. Cumberland Sauce : Comb...

SIMPLE SUNDAY NIGHT SUPPER (VICTORY dinner for 'stressed-out' LION fans) * WHISKEY STEAK For each 1 1/2 pound of steak (New York strip, rib eye or sirloin) 4 Tbsp. Lea & Perrins Worcestershire Sauce 1/4 Cup Heintz Ketchup 1/4 Cup whiskey ( bourbon or scotch) Juice of fresh lemon Garlic powder Lawry's Seasoned Pepper Fresh cracked pepper Sprinkle steaks liberally with garlic powder, seasoned pepper and cracked pepper. Poke with fork. Combine Worcestershire Sauce, Ketchup, whiskey and lemon. Pour over steaks. Marinate several hours. Bring to room temperature before grilling. Reduce marinade and serve over rested steaks. Serve with crisp salad and roasted lemon broccoli. ROASTED LEMON BROCCOLI ~ from the Food Network 1 Pound broccoli florets 2 Tbsp. olive oil salt & freshly ground black pepper 2 Tbsp. unsalted butter 1 tsp. grated lemon zest 1-2 Tbsp. fresh lemon juice 2 Tbsp. toasted pine nuts In a large bowl, toss broccoli with olive oil and salt and pepper to t...