RECIPE Orange Radicchio Cupcakes with White Chocolate Frosting A Taste of Ireland: Ballyknocken Cookery School Servings: 12 Author: Chef Catherine Fulvio For the cupcakes: Ingredients: • 1 ½ cups radicchio leaves, trimmed • 1 stick butter, softened (plus extra for greasing) • ¾ cup caster sugar • 4 eggs • zest and juice of 1...

RECIPE Swirl Cookies with Raspberry, Pomegranate and Lemon Buttercream A Taste of Ireland: Ballyknocken Cookery School Servings: 20 Author: Chef Catherine Fulvio For the cookies: Ingredients: • ¾ cup sugar • 1 ½ sticks softened butter • 1 tsp vanilla extract • 1 egg • 2 ¾ cups all-purpose flour, sifted • 2 to 3...

RECIPE Traditional Irish Coffee A Taste of Ireland: Ballyknocken Cookery School Servings: 1 Author: Chef Catherine Fulvio Ingredients: • 2 oz Irish whiskey • 1 tbsp brown sugar • 6 oz hot coffee • ½ cup heavy whipping cream • 1 tbsp sugar • 1 tbsp Irish Cream Instructions: 1. Mix the whiskey, brown sugar,...

RECIPE Yogurt, Cucumber, and Mint, Salad French Country Cooking with Edward Delling-Williams Servings: 2-3 Author: Chef Edward Delling-Williams Chef’s Note: Start this at least one day before serving. The longer that you strain the yogurt the thicker and more labneh-like (or Greek yogurt-like) it will become. I like mine quite thick. I normally keep a...

RECIPE Sheep’s Cheese Ricotta Pepper Poppers French Country Cooking with Edward Delling-Williams Servings: 12 Author: Chef Edward Delling-Williams Chef’s Note: Start this at least one day before serving. I love to eat these on their own or with spicy mayonnaise, but you can eat them any way you want! You are governor of this domain....

RECIPE Sheep’s Cheese Cheesecake with Poached Figs French Country Cooking with Edward Delling-Williams Servings: 8 Author: Chef Edward Delling-Williams Chef’s Note: Start this at least two days before serving!   Ingredients: 4 ¼ cups fresh sheep’s milk 2 ½ cups crushed graham crackers (or Speculoos) 1 stick butter melted 10 ½ oz cream cheese 1...