how about with your soda bread.. some green apple jelly to go with it?
or how about
IRISH COFFEE CAKE
4 ounces Butter, at room temperature
4 ounces Granulated sugar
4 ounces Self-raising flour
2 Tablespoons Coffee essence**
IRISH COFFEE SYRUP
150 milliliters Strong black coffee
4 ounces Sugar (for coffee syrup)
4 Tablespoons Irish whiskey
150 milliliters Heavy whipping cream
Powdered sugar to taste
1 Tablespoon Whiskey, or to taste
*Or grated chocolate.
**This is a concentrated, liquid coffee easily found in Ireland, but probably not in the States. I would dissolve 2 T of a good instant coffee (Taster's Choice or something similar) in an equivalent amount of water, and use that.
Grease and flour an 8-inch cake pan (preferably a springform cheesecake pan). Preheat oven to 350F. Cream the butter and sugar until light and fluffy, then beat in the eggs, adding a little flour and beating well after each addition. Stir in the coffee essence, and mix thoroughly. Turn the mixture into the prepared pan, and bake for 35-40 minutes until springy to the touch. Turn out and cool on a wire rack. . To make the Irish coffee syrup, put the coffee and sugar into a small pan and bring up to the boil, stirring to dissolve the sugar. Then boil for 1 minute. Remove from heat and add the whiskey. . Wash and dry the pan the cake was baked in, and return the cooled cake to it: then pour the hot coffee syrup all over it. Leave in a cool place for several hours, then turn out. Whip the cream until it's thick, sweeten slightly with powdered sugar, and add whiskey to taste. Spread the cake with the whipped cream and chill for an hour before sprinkling with chopped nuts or grated chocolate. Servings: 4
IRISH WHISKEY CAKE 3
1 package white cake mix
8 ounces instant vanilla pudding mix
1/2 cup milk
1/2 cup oil
1 cup Irish whiskey
4 large eggs
1 cup crushed walnuts
1 stick of sweet butter (unsalted)
1 cup sugar
1 Tbsp. water
1 cup of Irish whiskey, divided
Preheat oven to 325 degrees F. Lightly grease and flour Bundt pan. Blend cake mix and pudding mix. In another bowl, mix milk, oil and whiskey. Add liquids to dry mix. Beat in eggs, one at a time. Mix two minutes at medium speed. Stir in walnuts. Turn batter into prepared pan. Bake for 1-1/2 hours or until lightly browned and tests done. Prepare glaze by melting butter. Add sugar, water and 1 Tablespoon whiskey. Bring to a light boil. Simmer ten minutes. Remove from heat. Cool. Stir in remaining whiskey. When cake is done, remove from oven and pour glaze over cake in pan. Let cool on rack one hour. Turn cake out onto plate or dish. Cake needs to mellow at least 12 hours before serving. Store cake, upside down and covered in cake tin.
Green Irish Fluff
1 (12 ounce) container cottage cheese
1 large container Cool Whip
1 can crushed pineapple
1 small box lime gelatin
Mix together and chill.