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By Request
Betty Shimabukuro
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Tir O' Misu gives dessert an Irish twist
ST. Patrick's Day is Friday, and you've probably already bought the slab of corned beef that tradition dictates.
Here are two more ideas for the celebration. One is a dessert that vamps on the Italian classic of tiramisu, to simplify assembly and add a whole lotta Irish spirits. It comes from Marion Murphy of Murphy's Bar and Grill.
The other will help use up any leftover corned beef: L&L Drive-Inn's recipe for St. Paddy's Day musubi. This recipe will be scarfed down by contestants in the Corned Beef Musubi Eating Contest, 10 a.m. to noon Friday at Kahala Mall (if you'd like to enter, call 951-9888).
Green Corned Beef Musubi
3/4 cup cooked rice
1/4 sheet nori
1 teaspoon prepared teriyaki sauce
1 2-ounce slice cooked corned beef
1 teaspoon green hana ebi (dried shrimp flakes)
Center nori sheet under a musubi mold. Press rice into a mold. Unmold. Top rice with teriyaki sauce, then corned beef slice. Wrap nori around rice and corned beef. Sprinkle green hana ebi on exposed parts of rice.
Approximate nutritional analysis, per musubi: 290 calories, 9 g fat, 3.5 g saturated fat, 50 mg cholesterol, 800 mg sodium, 32 g carbohydrate, less than 1 g fiber, 1 g sugar, 20 g protein.
Tir O' Misu
24 lady fingers or sponge cake slices
» Mascarpone Cream:
6 eggs, separated
2-1/2 tablespoons sugar
1 pound mascarpone cheese
1/4 cup Bushmill's Irish whiskey
2 tablespoons Bailey's Irish Cream
4 ounces milk chocolate, grated
» Soaking liquid:
2 cups strong hot coffee
1/2 cup sugar
1/4 cup Irish whiskey
2 tablespoons Bailey's Irish Cream
To make cream: Set a clean, heatproof bowl over a simmering pot of water. Whisk egg yolks with 2 tablespoons sugar until sugar dissolves and mixture is hot. Remove from heat and whisk in mascarpone.
In a clean bowl, beat egg whites at medium speed to soft peaks. Add remaining sugar, then turn up speed and beat until shiny and firm but not stiff. Fold into mascarpone mixture. Stir in whiskey, Bailey's and 2 tablespoons grated milk chocolate. Refrigerate.
Combine soaking liquid ingredients in bowl; let cool.
To assemble: Dip each lady finger or cake slice into soaking liquid until saturated but not so soft that it will fall apart. Arrange in a serving dish and top with mascarpone cream, creating several layers. Sprinkle with grated chocolate and refrigerate. (For individual servings, assemble in wine glasses.) Serves 12.
Nutritional information unavailable.
Send queries along with name and phone number to: "By Request," Honolulu Star-Bulletin, 500 Ala Moana, No. 7-210, Honolulu 96813. Or send e-mail to
bshimabukuro@starbulletin.com