The  main dishes for St. Patrick’s Day are easy; Colcannon and Corned Beef and Cabbage are always winners, but what do you serve for dessert? You could just grab a box of those ridiculously sweet supermarket cookies with the green sprinkles, but why spend the evening in a sugar coma? We recommend trying these lovely alternatives from our friends at Robert Rose.

Irish Cream Coffee

 

  • 1⁄4 cup  cold brewed espresso coffee
  • 1⁄4 cup  chocolate ice cream
  • 3oz        Irish cream liqueur

1.)     In blender, on high speed, blend coffee, ice cream and Irish cream liqueur until smooth.

2.)     Pour into an old-fashioned glass or a coffee cup.

 

Irish Chocolate Tapioca Pudding

 

  • 1⁄4 cup    tapioca pearls (see Tip below)
  • 21⁄2         cups milk, divided
  • 6oz          bittersweet or semisweet chocolate, broken into pieces
  • 2              eggs
  • 1⁄2 cup    granulated sugar
  • 1⁄4 cup    Irish cream liqueur
  • 1⁄2 tsp    vanilla
  • Boiling water
  • Whipped cream

• Works in a large (minimum 5-quart) oval slow cooker
• Lightly greased 6-cup baking dish

 

1.)    In a bowl, combine tapioca pearls with water to cover. Stir well and set aside for 20 minutes. Drain, discarding liquid. Transfer to prepared dish.

2.)   Meanwhile, in a saucepan, heat 1 cup of the milk over low heat just until simmering. (Do not boil.) Remove from heat. Add chocolate and stir until melted. Pour into prepared dish and stir to combine.

3.)    In a blender, combine eggs, sugar, the remaining milk, liqueur and vanilla. Blend until smooth. Pour into prepared dish and stir well. Cover with foil and secure with string.

4.)    Place dish in slow cooker stoneware and pour in enough boiling water to come 1 inch up the sides of the dish. Cover and cook on High for 21⁄2 to 3 hours, until a toothpick inserted in the center of the pudding comes out clean. Stir well.

5.)    Serve warm or cover and chill overnight. Top with a dollop of whipped cream.

 

TIP:

Don’t confuse the tapioca pearls called for in this recipe with instant tapioca, which is often sold under the Minute brand. Instant tapioca has been thoroughly precooked and would become unpleasantly mushy if soaked then cooked for a prolonged period of time.

 Irish Cream Coffee Recipe:

Excerpted from 400 Blender Cocktails by Andrew Chase, Alison Kent, Nicole Young © 2006 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved. http://www.robertrose.ca/book/400-blender-cocktails

Irish Chocoate Tapioca Pudding Recipe:

Excerpted from Sensational Slow Cooker Gourmet by Judith Finlayson © 2008 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

http://www.robertrose.ca/book/sensational-slow-cooker-gourmet