Irish Puddings, Tarts, Crumbles and Fools
80 Glorious
Desserts
By Margaret M. Johnson
Even
if you have no particular nostalgia for Ireland,
and no Liams, Grennans or Quigleys populate your family
tree, this title will make a nice addition to your cookbook
shelf if you love sweets.
A quick scan will reveal gorgeous photographs of mouth-watering
treats like Pear Tart, Baileys Blueberry Mousse and Strawberry–Rhubarb
Crumble, as well as tea loafs, cakes, galettes, scones,
soda breads and more.
Push aside any stereotypes about Irish cuisine as being
heavy and unsophisticated and delve into these traditional
recipes that will delight dinner guests, brunch buddies
or high tea aficionados. In fact, unlike a lot of American
sweets, European desserts and those of Ireland are traditionally
far less sugary and not necessarily that high in calories.
Think
about serving a Wexford Strawberry Tea Loaf at your next
tea party or surprise guests with some of the book’s
more “exotic” treats like Lemon Syllabub, Fraughan
Fool or Strawberry Flummery. A “fool” derives
from the French “fouler” as in “to crush”
fruit with beaten eggs and sugar for a “foolproof”
dessert. A syllabub uses juice instead of puréed
fruit, and a flummery is also known as cranachan (sweet,
soft pudding) which you may have encountered in your life
as a foodie. Intrigued? Learn all about it in Irish
Puddings, Tarts, Crumbles and Fools.
Reviewed
by Sylvie Greil
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