Irish Raspberry Recipes

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven for 5 minutes, then let cool slightly. (Leave the oven on.) When cool enough to handle, roughly chop the nuts; set aside. Dust a baking stone or baking sheet with cornmeal and set aside.
• In a large bowl, mix together the flours, baking powder, baking soda, salt, sugar and caraway seeds using a fork. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse sand. Add the raspberries and chopped walnuts; toss gently.
• In a small bowl, whisk together the buttermilk and egg; add to the flour mixture and stir gently with a wooden spoon just until mixed. (Do not overmix.)
• For a higher, sturdier-structured bread, turn the dough onto a floured surface and knead lightly about 5 times, adding additional flour if the dough is too sticky. (This step is optional.)
• Mound the dough onto the cornmeal-dusted baking stone and bake until the loaf is slightly golden and sounds hollow when tapped, 55 to 60 minutes. Cool completely before slicing.

Steps:

• Shake all ingredients in a shaker filled with ice.
• Strain into a chilled martini glass.
• Garnish with a raspberry and mint sprig.

Steps:

• Put the ice in a fluted champagne glass.
• Add the Irish Cream and Chambord.
• Top with whipped cream and berries.

Steps:

• Preheat oven to 500. (Yes, 500 F.) Place rack in the middle of the oven.
• Spray a cookie sheet with cooking spray, or cut a piece of parchment paper to fit it.
• Whisk the two eggs (for the glaze) together in a small bowl and set aside.
• Combine flour with baking powder and salt. Sift five times. (Yes, that may sound excessive, but it doesn't take long and it makes for a lighter scone.) Set aside.
• Whisk together the buttermilk, olive oil, sugar, and egg.
• Moving very quickly (have all your ingredients ready to go), mix liquid ingredients into flour. This will immediately start to activate the baking powder, so don't loiter! Make a well in the middle of the sifted flour, pour in the milk/oil mixture, and sprinkle the raisins on top. Blend together with a wooden spoon, as lightly as you can.
• Turn dough out onto a large sheet of waxed paper and cover with another sheet of waxed paper. Pat it into a rough rectangle about one inch high.
• Remove the top sheet of waxed paper, scatter the frozen raspberries over half the rectangle, and fold the other half of the rectangle over the raspberries.
• Cover again with waxed paper and pat the rectangle until it is an even 1.5" high.
• Remove the top sheet of waxed paper and cut the dough into rounds with a 3" round cookie cutter.
• Transfer biscuits on to the cookie sheet with a spatula dipped in flour, spacing them about 2" apart.
• Glaze the tops with the beaten egg mixture. Refrigerate scones for 15 minutes, then glaze the scones again.
• Turn the oven temperature down to 425°F Bake for 18 minutes. Don't bake any longer, even if you're tempted to!
• Cool on baking sheet for 10 minutes, then remove to a cooling rack to finish cooling.
• Scones will stay moist for about two days. They freeze well. They're best served warm, with good butter and jam.