Sunday, June 11, 2006
Flaming Beehive Enniscorthy
Since someone asked after I posted about old-timey cookbooks and mentioned this recipe, I thought I'd post it. The recipe, Flaming Beehive Enniscorthy, is in the Herb-Cottage Cookbook from the National Cathedral Association. There's a note here that says this recipe is "spectacular!" Wonder if that's before or after they sampled the Irish Mist, sherry, and Irish Whiskey that's used in the recipe? Flaming Beehive Enniscorthy 8" spongecake or Genoese pastry, 1/2" thick 1/4 c Irish Mist 1/4 c sweet sherry 8 egg whites 8 Tbs sugar 1 qt vanilla ice cream 2 egg yolks cream, whipped--1 1/2 c 1/3 c Irish whiskey Place cake on a round wooden board. Prick in several places with a fork. Pour over Irish Mist and sherry. Chill for one hour. Preheat oven to 400 degrees. Beat egg whites until stiff. Gradually beat in sugar. Top cake with a mold of ice cream. Beat egg yolks and add to the meringue. Pastry-tube this on, using plain tube, beginning at top of ice cream mold and continuing round and round to base to simulate a "beehive." Be sure ice cream and cake are full covered. Scoop out enough meringue on top for space to hold a half eggshell later. Bake 2-3 minutes or until meringue is pale gold. Garnish the base with marroons in syrup and colorful glaceed fruits. Place a half eggshell in the top space. Fill with warmed Irish whiskey and ignite. Serve flaming, sauced with sweetened vanilla-flavored whipped cream. With some chocolate couverture, pipe out some bees on paper and arrange around beehive after flaming.