What They Say:
Witty, funny, thought-provoking & utterly addictive!” – Irish bestseller, Carmel Harrington
This summer, lose your heart in Ireland…
Shayla Sheridan’s a New York native born into big city luxury, but she’s never really fitted in with the “it” crowd. Desperate to make it as a writer and to finally step out from her famous father’s shadow, Shayla decides to take on a tricky assignment across the pond…
Swapping skyscrapers and heels for wellies and the heart of the Irish countryside, Shayla must go about ghost-writing a book of recipes by the notoriously reclusive and attractive head chef of Castle Stone, Tom O’Grady.
The only problem? He has no idea that she’s writing it.
About They Author
I’m a writer.
My mother’s death brought an epiphany.
“Life is short,” said my inner voice.
“Thanks, I.V.,” I replied. “I know what I have to do.
In short order, I got an agent, co-wrote two books, ghost-wrote another, published an article, and sold a novel.
I love story. Kentucky-born, tall tales and hyperbole are in my bones. My real jobs? Equity actor. Ad copy writer for casinos, (“Loose slots!”) Stand-up comic. Pharma editor. Cheese cube passer-outer (admitted low point).
I’m an Ideation Agent (sounds fake, right?) and run an improv company in NYC.
My favorite, favorite thing to do is write Romantic Comedy.
I live with my family in Hell’s Kitchen, and am seen around town auctioneering for charity, hosting gay men’s fashion shows, and calling bingo games.
Check Out This Gorgeous Tiramisu Recipe
Irish Whisky Tiramisu Cups
Dark chocolate, creamy cheese, rich espresso, and woodsy Irish Whisky make this Emerald Isle-version of the Italian dessert tiramisu distinctive. Given a choice, I’ll take this over a layer cake for my birthday.
In general, I like to hand-make all of the elements for my recipes myself. That said, I havebeen known to tear up a store-bought for a trifle, or use powdered custard mix to whip up a topping forstewed fruit. Ladyfingers are not the easiest cookie to make for the beginner or home chef. They’remade from a tricky dough, and the piping process strikes me as time-consuming and laborious. It borders on crafting. Don’t feel dejected if that’s not your cup of tea. Since the ladyfingers in this recipeare just a layering vehicle, it’s not worth it for meto make them from scratch. In my opinion, you’d be hard-pressed to discern the delicate flavor of one ladyfinger from another when surrounded with other, more complex flavors.
My recipe calls for raw eggs, following the traditional way of making tiramisu. If you have concerns, be sure to use very fresh eggs or see my advice* below.
My recipe calls for raw eggs, following the traditional way of making tiramisu. If you have concerns, be sure to use very fresh eggs or see my advice* below.
1/2 cup brewed espresso, at room temperature
3 tablespoons Bushmills or Jameson’s Irish Whisky
2 large eggs, at room temperature, separated
Pinch of salt
1/2 cup granulated sugar, divided
1 cup mascarpone cheese
12 ladyfingers
1 ounce dark chocolate (70% cacao)
Unsweetened cocoa powder, for garnish
Chill six 6- to 8-ounce dessert cups or ramekins in the refrigerator.
In a medium-sized bowl, mix together the espresso and whisky. Set it aside.
In a large mixing bowl, using an electric mixer set on medium-high speed, beat the egg whites until they form soft peaks, about 3 minutes. Add half of the sugar and beat until stiff, about 2 minutes. Scrape the egg whites into a small bowl.
In the original bowl, beat the egg yolks with the remaining sugar, and the salt, until stiff and light-colored, about three minutes. Using a rubber spatula, fold in the mascarpone and stir until smooth.
Fold in half of the beaten egg whites; then fold in the remaining half and combine just until fully incorporated.
Spoon the mascarpone cream into the bottoms of the dessert cups or ramekins, about ½-inch deep.
Drop the ladyfingers, one by one, into the espresso mixture and allow them to rest for 10 to 15 seconds until the cookie is saturated. Break each cookie in half and submerge again, making sure that each has soaked up as much liquid as possible. Layer over the cream in the ramekins, using two full cookies each.
Grate the chocolate over the top of each cup.
Divide the remaining cream among the ramekins, cover them with plastic or aluminum foil, and refrigerate for at least six hours.
Just before serving, dust with cocoa powder.
Store in the refrigerator, tightly covered with plastic wrap or foil, for up to 3 days.
* Raw Eggs—Safe for Healthy Eaters?
Some culinary experts have declared that raw egg yolks taste like vanilla and that eating them gives you ashot of health. Just think of weight lifters and boxers cracking them into a giant glass and knocking them back.
Some studies have shown that some raw eggs couldcarry the salmonella bacteria. In general, this bacteriaresides only on the shell, and some people, like myself, areperfectly comfortable with washing the eggs well with warm soapy water, or with quickly scalding them in boiling water for 5 seconds before using. If the shell is clean and bacteria-free, it’s normally safe to crack and release the inside, edible portion.
As there’s no absolute way to fully ensure that the eggs you plan to use are 100 percent safe, it’s up to you and your family to make the decision that’s right for your circumstances. I recommend saying “no” to raw eggs if you’re part of a high-risk group for infections, such aspregnant women or people with compromised immune systems.
I eat them regularly in egg shakes, smoothies, holidayegg nog, on steak tartare, and in salad dressing. Thank God my children are strong and healthy, so I’ll feed raw eggs tomy whole family. I’m well-versed in Farmer’s Markets, andI have an excellent source for fresh eggs. I always practicewise kitchen hygiene. With this knowelge, and these best practices, most people are fine. When in doubt, of course, consult with your physician.
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