tag:blogger.com,1999:blog-82699656363793565242024-03-05T06:48:42.653-08:00Ireland's Blue BookIreland's blue Book is a collection of romantic Irish Country House Hotels, Manor Houses, Castles and Restaurants. Located throughout the island of Ireland these charming boutique hotels are some of the most stylish and unique places to stay in the country.About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-8269965636379356524.post-38091939350653430182015-03-06T08:52:00.000-08:002015-03-06T08:52:11.918-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;"><b>Getting to know the Blue Book Family</b></span></div>
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<span style="text-align: left;"><b>Introducing Martina Delaney - Sommelier at <a href="http://www.irelands-blue-book.ie/houses.html/l-ecrivain" target="_blank">l'Ecrivain Restaurant </a></b></span></div>
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Martina started in l’Ecrivain Restaurant in 1994 as assistant manager, and as her interest was in wines, she soon became assistant Sommelier and then progressed to the wonderful Sommelier she is today. Her knowledge of wines in Ireland is second to none. She has won numerous Sommelier of the Year Awards over the last 15 years for example most recently Food and Wine Sommelier of the Year 2011. Martina became a member of the Champagne Academy in 2001. The wine industry is her passion, and her hobby. </div>
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l’Ecrivain is open Monday to Saturday for dinner and on Thursdays and Fridays for lunch.</div>
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Every day is a different service and a different challenge. People like informed choices and Martina loves nothing better than to introduce a new wine or producer to the customers.</div>
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l’Ecrivain do a tasting menu and part of Martina’s job is to match wines to the menu. Also, Martina is a firm believer is training other members of Team l’Ecrivain on the wines on offer. </div>
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Now that Ireland is such a purveyor of fine wines, there are various wine merchants and producers visiting Dublin almost every week. They love to call in on Martina to tell her of their latest harvest, or the newest product they have added to their portfolio. They include Paddy Borthwick from New Zealand, Luc Lapeyre from Minervois, Catherine Leonard from Henriot Champagne, Jan Petterson from Fernando de Castilla Shery House to name a few.</div>
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l’Ecrivain host many wine dinners which are organised in conjunction with the suppliers :Tindal Wines, Wines Direct, Grace Campbell Wines, Wine Mason, Morgans Wine Merchants, Wicklow Wine Company, Tender Shoots, Approach Trade, Taste of Italy and the Gleeson Group among others.</div>
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For more information see http://www.irelands-blue-book.ie/houses.html/l-ecrivain </div>
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About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-89038025574407433002015-02-16T09:41:00.000-08:002015-02-17T02:28:32.997-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: large;"><b>Happy Pancake Tuesday!</b></span></div>
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<span style="font-family: inherit; font-size: large;"><b>Sweet and Savoury Pancake Ideas From Some of the Blue Book Houses</b></span></div>
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<span style="font-size: large;"><b><a href="http://www.irelands-blue-book.ie/houses.html/dunbrody" target="_blank">Dunbrody House, Co.Wexford</a></b></span></div>
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<span style="font-size: large;"><b>Kevin Dundon’s Wild Mushroom and Chicken Crepe Bake</b></span></div>
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<span style="font-family: inherit;">Serves 4</span></div>
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<span style="font-family: inherit;">Chicken & Mushroom Sauce - 1 onion, finely chopped, 400g sliced wild mushrooms, 1 glass of white wine, 125ml fresh cream, 100ml chicken stock, 2 chicken breasts, Salt & Pepper to season. </span></div>
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<span style="font-family: inherit;">Mornay Sauce - 250ml milk, 30g butter, 15g plain flour, 50g grated cheddar, 1 egg yolk, salt and pepper</span></div>
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<span style="font-family: inherit;">Crepe/Pancake Batter - 150g flour, 2 eggs, 2 tbsp sunflower oil, 50g melted butter, pinch salt, 350ml milk</span></div>
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<span style="font-family: inherit;">To make the crepes, firstly sift the flour into a bowl and make a well in the centre. Add all the other batter ingredients and whisk well with to remove any lumps. Let the batter rest in the fridge for at least an hour before making the crepes to allow the mixture to settle.</span></div>
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<span style="font-family: inherit;">To cook the crêpes, heat a little butter in a 9 inch crêpe pan.</span></div>
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<span style="font-family: inherit;">Ladle a little batter into the centre of the pan, tilting the pan so that the batter covers the surface thinly and evenly. Cook on both sides until lightly browned. Slide it out of the pan onto a warmed plate and keep warm as you prepare the rest.</span></div>
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<span style="font-family: inherit;">In the meantime, prepare to the sauce by melting the butter in a saucepan over a medium heat and when just as it starts to sizzle, add the flour. Cook the roux for 1- 2 minutes taking care not to let it brown. Pour the milk into the roux and bring to the boil, stir continuously. The white sauce will begin to thicken. When the sauce coats the back of a wooden spoon, remove from the heat. Add the egg yolk, then add the grated cheese and season with a little salt and pepper. Set side until required.</span></div>
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<span style="font-family: inherit;">To prepare the filling, heat some oil in a large frying pan over medium-high heat. Add onion. Cook for 3 to 4 minutes or until softened. Add mushrooms and thyme. Cook, stirring occasionally, for 8 to 10 minutes until the mushrooms are tender and all liquid has evaporated. Add the white wine, cream and chicken stock. Bring to a simmer. Add chicken. Cook, stirring occasionally, for 5 minutes or until slightly thickened and chicken is cooked through. Remove from heat. Set aside to cool.</span></div>
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<span style="font-family: inherit;">Preheat the oven to 180°C.</span></div>
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<span style="font-family: inherit;">Spoon 2 tbsp chicken and mushroom mixture into the centre of a crepe and roll to enclose the filling. Place in a ovenproof dish. Repeat with remaining crepes. Spoon over any unused sauce. Sprinkle with additional cheese if desired.</span></div>
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<span style="font-family: inherit;">Place dish under grill for approximately 10 minutes or until lightly browned. Stand for a few minutes before serving.</span></div>
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http://www.kevindundon.com/wild-mushroom-chicken-crepe-bake </div>
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<b><span style="font-size: large;"><a href="http://www.irelands-blue-book.ie/houses.html/longueville" target="_blank">Longueville House, Mallow, Co.Cork</a></span></b></div>
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<b><span style="font-size: large;">Longueville Pancakes</span></b></div>
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Ingredients: 100g plain flour, 2 eggs, 300ml milk, 1 teasp rapeseed oil, plus little extra for frying, pinch salt<br />
Sieve the flour and a pinch of salt (allowing plenty of air in) into a large mixing bowl and make a well in the centre.<br />
Crack the eggs into the middle, then pour in 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is utilised, beat the mixture until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.<br />
Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have the right consistency - slightly thick single cream.<br />
Best if mixture is left in fridge for an hour before cooking or even overnight.<br />
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Serve with maple syrup, dusting of caster sugar & lemon juice or your favourite chocolate spread!<br />
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<span style="font-size: large;"><b><a href="http://www.irelands-blue-book.ie/houses.html/rathmullan" target="_blank">Rathmullan House, Co. Donegal</a></b></span></div>
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<b><span style="font-family: inherit; font-size: large;">Micheal's Pancake Recipe </span></b></div>
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Pancake Recipe Ingredients: 100g / 4oz plain or self-raising flour, large pinch of salt<br />
1 standard egg, 250ml / ½ pint Milk, 1 tablespoon melted Butter<br />
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Mix salt and flour into the bowl. Beat to a creamy smooth batter with unbeaten egg and half the milk and melted butter. Mix in the remaining milk and use as required.<br />
Lightly brush the base of a 20 or 22cm frying pan with the melted butter.<br />
Heat the pan to get the butter hot when hot pour in 3 tablespoon of the batter mixture just enough to cover the base of the pan. Fry till they are a golden brown colour and do this both sides. To turn you can flip or use a spatula.Repeat with the rest of the batter mixture.<br />
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<b><span style="font-size: large;"><a href="http://www.irelands-blue-book.ie/houses.html/dunbrody" target="_blank">Dunbrody House, Co.Wexford</a></span></b></div>
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<b><span style="font-size: large;">Dunbrody House American Style Pancakes</span></b></div>
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Ingredients- 300g unbleached plain flour, 1tsp Baking Powder, 3 Medium Free-Range Eggs, 400ml Buttermilk, 30g Irish Creamery Butter melted, 1tbsp Sunflower Oil for frying, 1 pinch Salt<br />
Method - Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the eggs with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter. Heat the oil in a large non-stick frying pan. Drop a tablespoon of the batter per pancake into the pan to make pancakes approx 7.5cm/3" across. Make 3 pancakes at a time and cook for about 2 1/2 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2-3 minutes. Cover with kitchen paper to keep warm while you use the rest of the batter. Serve with some maple syrup, or berry compote or both! Delicious with a scoop of Vanilla ice-cream.<br />
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<span style="font-size: large;"><b><a href="http://www.irelands-blue-book.ie/houses.html/hayfield" target="_blank">Hayfield Manor, Co.Cork</a> </b></span></div>
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<span style="font-size: large;"><b>Hayfield Manor Famous Crepe Suzette</b></span></div>
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For the crêpes<br />
110g/4oz plain flour, sifted, pinch of salt, 2 eggs, 200ml/7fl oz milk mixed with 75ml/3fl oz water<br />
50g/2oz butter, 1 medium orange - grated zest only, 1 tea spoon of caster sugar<br />
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For the sauce<br />
150ml/5fl oz orange juice (from 3-4 medium oranges), 1 medium orange, grated zest only, 1 small, lemon, grated rind and juice, 1 tea spoon of caster sugar, 3 tea spoons of Cointreau, 50g/2oz unsalted butter, a little extra Cointreau, for flaming<br />
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For the presentation<br />
Orange & grapefruit segments, brown Sugar, additional Cointreau for fuller flavour<br />
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Preparation method<br />
Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs.<br />
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Gradually add small quantities of the milk and water mixture, whilst still whisking. Whisk until the batter is smooth at the consistency of thin cream. Melt 50g/2oz of butter in a pan. Spoon 2 teaspoons of it into the batter and whisk it in, then pour the rest into a bowl. Stir the orange zest and caster sugar into the batter.<br />
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Get the pan really hot, then turn the heat down to medium. The crepes are to be thinner than the traditional pancake so just use ½ tea spoon of batter at a time in a 18cm/7in pan. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook.<br />
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For the sauce, mix all the ingredients - with the exception of the butter - in a bowl. At the same time warm the plates on which the crêpes are going to be served. Melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre.<br />
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Flame the frying pan at this stage. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little Cointreau into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.<br />
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For presentation purposes, serve with a little brown sugar, orange and grapefruit segments and for a fuller flavour, pour in a little addition of Cointreau to the cooked pancakes.<br />
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About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-44559892652588568702015-02-04T06:48:00.000-08:002015-02-04T06:48:44.960-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: large;"><a href="http://www.irelands-blue-book.ie/houses.html/forty-one" target="_blank">Introducing Restaurant FortyOne</a></span></b></div>
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Looking over the beauty of St Stephen's Green this ivy clad house is an intimate and serene setting in the heart of Dublin city.<br />
Under the expert guidance of award winning Chef Graham Neville, Restaurant FortyOne has flourished in the last three years. Graham and his team create delicate, elegant dishes using the finest ingredients from their very own garden in Kenah Hill, Killiney, Co. Dublin.<br />
This venue was once a private house and one can imagine restaurant guests gathered in the hall downstairs with top hats being removed by butlers before the grand parade up the stairs.<br />
The restaurant itself is on the first floor with three lavish rooms interlinking, and one with views out over the parkland.<br />
Graham Neville’s culinary expertise make for beautiful, satisfying and engaging eating, right from the off, when a amuse plate of langoustine, mushroom tortellini and truffle broth ushers you into the warm, sensual concoction of dishes that is his signature style.<br />
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<b>10 Facts you didn't know about Restaurant FortyOne</b><br />
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>The welcoming team are proud to have recently hosted US Secretary of State Hillary Clinton on her visit to Dublin. They now await your visit.<br />
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span>The beautiful private dining rooms provide the perfect venue for up to 10 people in each room for that special occasion<br />
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3.<span class="Apple-tab-span" style="white-space: pre;"> </span>For larger parties, the main dining room can seat up to 60 people and has hosted some noteworthy events.<br />
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4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Head Chef Graham Neville spent a number of years working in the United States primarily in Chicago where he designed progressive French cuisine at both Tru and Les Nomades, two of the city's finest restaurants<br />
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5.<span class="Apple-tab-span" style="white-space: pre;"> </span>On his return to Ireland Graham worked for seven years at Thornton's Restaurant.<br />
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6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Graham's food sourcing ethos has led to his development of Residence's own organic kitchen garden on the hills overlooking the Irish Sea just outside the city centre.<br />
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7.<span class="Apple-tab-span" style="white-space: pre;"> </span>Sommelier Victor Nedelea provides a breathtaking, world-class wine list, including rare wine and small wine producers<br />
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8.<span class="Apple-tab-span" style="white-space: pre;"> </span>Food and Wine Magazine Award 2014 - Best Restaurant in Dublin, Best Chef in Dublin and Best Chef overall in Ireland<br />
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9.<span class="Apple-tab-span" style="white-space: pre;"> </span>The Irish Times describes the menu as "<b>splendid, impeccable, elegant, perfect</b>"<br />
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10.<span class="Apple-tab-span" style="white-space: pre;"> </span>The Irish Independent praises the restaurant's "<b>air of luxury and comfort</b>" and the "<b>beautifully presented, perfect</b>" food.<br />
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About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-62567924215649169662014-08-12T02:44:00.000-07:002014-08-12T02:44:04.432-07:00Another generation adds to the charm of Coopershill House.<div dir="ltr" style="text-align: left;" trbidi="on">
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Having travelled the world in his youth, Simon O’Hara is
well placed to know there’s no place like home, particularly when home is Coopershill
House, the luxury country house hotel in Co Sligo. <o:p></o:p></div>
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Now 45, he began his career working in the City of London
only to discover he hated being cooped up indoors. When a friend suggested he apply
for a job as a safari guide in Nairobi, he jumped at it, “much to my parents’
concern, what with leaving a steady job and all”. <o:p></o:p></div>
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He spent the next five years driving across Africa, leading
overland tours of up to 20 adventurous souls at a time, each looking to get up
close and personal with African wildlife. It was, he says, the best job in the
world. It was also custom made for him. <o:p></o:p></div>
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“I love open spaces, which is why I hated being in an
office. As a safari guide I was driving across the Sahara, with no roads, no
tracks, only a compass to guide me and it was terrific fun.”<o:p></o:p></div>
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From there he moved to Mexico, where he set up his own
travel business, sending Mexicans on African safari honeymoons and bringing UK
tourists on Mayan tours. <o:p></o:p></div>
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He returned to Sligo in 2005, taking over the running of
Coopershill House from his parents a year later. <o:p></o:p></div>
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Generational handovers are notoriously difficult but not in
this case. “It was actually a very easy transition and, because my parents moved
into another house on the property, it was great to be able to ask questions
such as ‘Why is this chimney smoking?’ and ‘Why might that light be flashing?’,”
he said.<o:p></o:p></div>
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Now in their 70s, his parents went on to set up a thriving
venison business on the estate, the end product of which is now on the menu at
Coopershill.<o:p></o:p></div>
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The house has been in his family since it was built. “Coopershill
is filled with happy childhood memories for me – my grandparents taught me to
ride here – and I think what guests appreciate is that, unlike some other big old
houses which can be like staying in a cold church, it’s a lovely warm home.”<o:p></o:p></div>
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The atmosphere is warm too. “We get an awful lot of repeat
visitors, some of whom have been coming since my grandparents’ time, and what
we are told time and again is that, more than a hotel, it is like visiting
friends in the country who happen to have a big house,” said O’Hara. <o:p></o:p></div>
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“When you think about it, the place is full of lovely old
crystal, antiques and silverware and the fact that no one has ever taken so
much as an 18<sup>th</sup> century silver salt cellar is a testament to that
fact – you don’t steal from friends.”<o:p></o:p></div>
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There’s another reason why the house has such a happy
atmosphere - it also happens to be where O’Hara met his partner, Christina, an
award winning, Ballymaloe trained chef. <o:p></o:p></div>
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“Christina came to work for my mother and was here when I
returned from my travels. We always joke that we kept her so busy working she
never had time to go and meet anyone else, luckily for me – and our 21month old
son!”<o:p></o:p></div>
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Food is another huge part of the appeal for guests here. “It
is consistently excellent and fresh. All our muesli, bread and yogurts are
homemade, we have our own fresh eggs and of course, the venison sausage on the
breakfast menu comes from our own farm.”<o:p></o:p></div>
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Above all, it’s the sense of escape that is most highly
prized by guests. “Coopershill is all about the peace and quiet. There are no
TVs in the bedrooms. Instead, guests enjoy the freedom and solitude of our 500
acre estate.”<o:p></o:p></div>
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He has added new innovations to the Coopershill experience, introducing,
most recently, a half hour hawk walk on the estate for guests. But in the
main his mission is all about preserving a recipe for hospitality that has been
bringing guests back to this beautiful pocket of the Sligo countryside for
generations.</div>
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“There are incremental improvements I plan to make, such as
clearing lawns down to the river to offer boating. But by and large making very
few changes to what we are so lucky to already have here is what is most
important to us,” he said. <o:p></o:p></div>
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About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-83384707894154299552014-07-09T07:51:00.002-07:002014-07-09T07:51:29.225-07:00Living on the shores of Caragh Lake, Ring of Kerry & welcoming the Wild Atlantic Way<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.irelands-blue-book.ie/houses.html/carrig-house" style="text-align: left;" target="_blank">Carrig Country House</a><span style="text-align: left;"> is a proud member of <a href="http://www.irelands-blue-book.ie/" target="_blank">Ireland's Blue Book</a>. It is hidden away on the shores of Caragh Lake in County Kerry and is run by Frank & Mary Slattery.</span></div>
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<span style="font-family: inherit;">When people asked us 18 years ago “Why are you moving to Caragh Lake?” they could not understand trading a bustling social urban town life with the ruggedness and wildness of rural life along the Ring of Kerry. We got it though – we could enjoy the natural etheral beauty of Castlemaine Harbour and Cromane out along the horizon to Dingle Bay capturing the shimmering dunes of Rossbeigh and Inch. We could look out across the harbour to the spine of the Slieve Mish Mountains as they connected with the Brandon Mountains further west along the Dingle Peninsula. We could turn west to enjoy the wooded hills and mountains surrounding the quaint and charming village of Glenbeigh and finally, turn south to feast our eyes on the idyllic tranquillity of Caragh Lake with its majestic backdrop of the Kerry Highlands and MacGillycuddy Reeks.</span><br />
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<span style="font-family: inherit;">Being on the Ring of Kerry, we have shared our experiences with so many friends and visitors, whilst always encouraging them and others to slow down and spend more time. With this in mind, we are now thrilled to welcome the <a href="http://www.ireland.com/en-gb/wild-atlantic-way" target="_blank">Wild Atlantic Way</a>, which has been created and developed to highlight the wonderful communities, destinations and experiences along Ireland’s wild-west coast but also to highlight the hidden gems that have always been here but never quite discovered. We hope, through our <a href="http://carrighouse.com/blog/" target="_blank">blogs</a>, to share our hidden gems with you for as you will discover, Caragh Lake is not just a lake, it is a lake with many untapped treasures…</span><br />
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<a href="http://www.irelands-blue-book.ie/houses.html/carrig-house" style="text-align: left;" target="_blank">Carrig Country House</a><span style="text-align: left;"> is a proud member of Ireland's Blue Book. It is hidden away on the shores of Caragh Lake in County Kerry and is run by Frank & Mary Slattery.</span></div>
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About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-85512547094070782252014-03-05T07:51:00.001-08:002014-03-06T03:02:00.624-08:00Top 5 Trends in Wedding Themes<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span lang="EN-GB" style="font-size: 16pt; mso-ansi-language: EN-GB;"><u>Top 5 Trends in Wedding Themes</u></span></b><span lang="EN-GB"> <o:p></o:p></span></div>
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1)<span style="font-size: 7pt;"> </span>Vintage is currently the post popular wedding theme. With personalised and homemade décor for the wedding day proving very popular at weddings this year! <o:p></o:p></div>
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Brooch Bouquets have featured in lots of weddings this season. This is a great way to get the best of both worlds; a beautiful
wedding bouquet which you can keep for a lifetime as a centerpiece in your
home. <o:p></o:p></div>
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Perhaps enroll in a class to make
your own bouquet, a great excuse for a girls day out with your bridesmaids is a
“Brooch hunt” at your local vintage fair. <o:p></o:p></div>
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<a href="http://www.kaysschool.com/broochbouquetdiy.htmlA">http://www.kaysschool.com/broochbouquetdiy.htmlA</a>
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<span style="mso-fareast-language: EN-IE;"><span style="font-family: Calibri;">Also Pinterest
is a great resource to help create DIY </span></span><span style="mso-fareast-language: EN-IE;"><span style="font-family: Calibri;">personalised
vintage accessories!<o:p></o:p></span></span></div>
<span style="mso-fareast-language: EN-IE;"><span style="font-family: Calibri;">Check out </span><a href="http://www.pinterest.com/mail0129/" target="_blank"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black;">Ireland'sBlue Book Weddings on Pinterest</span></span></a><o:p></o:p></span><br />
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2)<span style="font-size: 7pt;"> </span>Hollywood Glamour
and its sophisticated elegance have remerged as a style favourite throughout
weddings at each of our Blue Book houses. Femininity at its best dressed
in satin or silk. <o:p></o:p></div>
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3)<span style="font-size: 7pt;"> </span>Rustic Weddings
are becoming increasingly popular, bringing the best elements of the outdoors “indoors” and
incorporating the country style into their décor. Upon first thought,
when you discuss Tree Rings, Mason Jam Jars and rusted birdcages, wedding décor
is not immediately what springs to mind! <br />
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<o:p></o:p> </div>
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However, a recent trend amongst couples is to use Mason jars (sometimes covered in lace) as <o:p></o:p></div>
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Vases as part of their table display, rusted birdcages to display their table plan or using<br />
tree ring slice upon which to display their Wedding Cake!</div>
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4)<span style="font-size: 7pt;"> </span>Ultimate Tea
Party Wedding – Reflecting the obsession with all things vintage, couples have
been selecting Blue Book Houses as the destination for their wedding because of
the classic Country House Style! <o:p></o:p></div>
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Brides have been known to bring
in their own antique floral tea cups in which to serve their arrival
drinks. Whilst many serve traditional Breakfast Tea, the more
adventurous have been know to serve colourful summer cocktails which reflect
beautifully the myriad of vibrant floral designs Although many find
hiring the antique cups and easy solution, a way to ensure a more personal
touch is to create a collection by borrowing from extended family sets.<br />
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5)<span style="font-size: 7pt;"> </span>Garden Games and
activities are a prominent feature of weddings at the Blue Book Houses.
Summer Weddings may feature lawn games such as croquet and boules to entertain
guests while the photos are being taken, large paper flowers have been dotted
along ancient trees and even the odd Petting Farm has been arranged to
entertain the young (and old)!<br />
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The Blue Book Tip for March: <o:p></o:p></div>
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To create your own Personal theme (which could be a mishmash
of multiple eras), start a mood board and begin collecting. This will
ensure that your day reflects the two of you as a couple!<o:p></o:p><br />
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For more information on Ireland's Blue Book Weddings see <br />
<a href="http://www.irelands-blue-book.ie/weddings.html">http://www.irelands-blue-book.ie/weddings.html</a><br />
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Happy Planning.......<br />
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With thanks to our wedding expert at <a href="http://www.irelands-blue-book.ie/houses.html/barberstown" target="_blank">Barberstown Castle, Co.Kildare</a></div>
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Gretchen Ridgeway</div>
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About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-33685438918096981342013-10-25T08:46:00.001-07:002013-10-31T10:11:44.840-07:00Ghostly goings on in Ireland's Blue Book Grand Manors<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>Ghostly goings on in Ireland's Blue Book Grand Manors</u></strong></div>
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<strong><u>Castle Leslie Estate - Co.Monaghan</u></strong></div>
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<strong>In 1914 Norman Leslie was killed on the battlefield of France but weeks after his death he was seen by Lady Marjorie Leslie beside the chest of drawers in the famous Red Room.</strong></div>
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<span class="userContent"><strong><span class="text_exposed_show">He appeared as if in a cloud of light, reading through some of his letters, as if he was searching for one in particular. Lady Marjorie sat up in bed with a start, and said, `Why Norman - what are you </span><span class="text_exposed_show">doing here?' He simply turned to her and smiled, then faded away. So did the light. </span></strong></span></div>
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<span class="userContent"><span style="font-family: Calibri;"><strong><span style="color: white;">In a field opposite Castle Durrow on the other side of the river stands a monument know locally as the “Obelilsk”. It is said to mark the spot where a young lady, a follower of the hunt was thrown from her horse and killed. Remarkable enough though in true Irish traditional style the young lady clad all in white has continued over the years to make occasional brief nocturnal visits to the scene of her fatal accident.</span></strong><span style="color: black;"> </span></span></span><br />
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<span class="userContent"><strong><a href="http://www.irelands-blue-book.ie/houses.html/castle-durrow" target="_blank">http://www.irelands-blue-book.ie/houses.html/castle-durrow</a></strong></span></div>
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<span class="userContent"><u><strong>Barberstown Castle - Co.Kildare</strong></u></span></div>
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<strong><span style="font-family: Calibri;">Nicholas Barby built the Castle towards the end of
the 13th Century on the land which was originally owned by the Great Norman
family the Fitzgeralds.The story goes that for over 700 years people have come
to Barberstown Castle, to be both protected and entertained within its walls.
You can take a step back in time and watch the story of Barberstown
Castle come alive, hosted by none other than Nicholas Barby.<o:p></o:p></span></strong></div>
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<strong><span style="font-family: Calibri;">Medieval banquets are truly haunting
with spooky music, wonderful costumes and an authentic insight into
local history, teamed with our glowing reputation for good food.
Entertain your guests in the privacy of the original Castle Keep (1288)
or in the Elizabethan Room and watch history come alive through
Storytelling, Music and Dance.<o:p></o:p></span></strong></div>
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<a href="http://www.irelands-blue-book.ie/houses.html/barberstown" target="_blank">http://www.irelands-blue-book.ie/houses.html/barberstown</a><br />
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<span style="font-size: small;"><u><strong>Rathmullan House - Co.Donegal</strong></u></span></div>
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<span style="font-family: Calibri;"><b><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Perhaps George Knox, born around 1660, had an
uneventful life, but his son Andrew – grandfather of the first owner of
Rathmullan House - was caught up in one of the most sensational events of the
next century. The tale of ‘Half-Hanged MacNaghten’ is still dusted down
regularly today.</span></b><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><b><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Andrew, a long-serving MP for Donegal,
married Honoria Tomkins and they lived in the Priory in Rathmullan before moving
to Derry around the mid-1700s when she inherited Prehen House. Andrew gave
hospitality at Prehen to an old friend down on his luck, the celebrated gambler
and bon viveur John MacNaghten. However, the relationship turned sour when
MacNaghten wanted Andrew’s young daughter Mary-Anne to be his wife. After
various twists and turns, the entire affair ended in tragedy in 1761 when
MacNaghten ambushed the Knox family carriage on its way to Dublin, and
Mary-Anne was killed.</span></b><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><b><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">MacNaghten was sentenced to death, despite having
considerable public sympathy, but at the gallows in Strabane the rope broke
three times. This entitled him to escape execution, but he said he didn’t want
to be known as ‘Half-Hanged McNaghten’ and died at the fourth attempt. Of
course, ‘Half-Hanged MacNaghten’ is what he’s been called ever since.</span></b><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><b><span lang="GA" style="font-size: 12pt; mso-ansi-language: GA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">The oldest tablet in the
church in Rathmullan commemorates the death of Andrew Knox in 1774 and also the
loss of his only daughter Mary-Anne – ‘Mariana filia obiit November 1761’.</span></b><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><b><span lang="GA" style="font-size: 12pt; mso-ansi-language: GA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Andrew and Honoria had one
other child, George. It was George’s son Andrew, nephew of the ill-fated
Mary-Anne, who built Rathmullan House (perhaps it was to have an escape from
the ghost of MacNaghten, which was naturally said to haunt Prehen House).</span></b><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><o:p></o:p></span></span></div>
<span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><span style="font-family: Calibri;"><a href="http://www.irelands-blue-book.ie/houses.html/rathmullan" target="_blank">http://www.irelands-blue-book.ie/houses.html/rathmullan</a> <o:p></o:p></span></span><br />
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<span style="font-family: Calibri;"><b><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">For more on the Ghostly goings on in Ireland's Blue
Book Grand Manors be sure to visit </span></b><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><o:p></o:p></span></span></div>
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<a href="http://www.irelands-blue-book.ie/halloween-offers.html" target="_blank">http://www.irelands-blue-book.ie/halloween-offers.html</a></div>
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<u><span style="color: #20124d;">Happy Halloween</span></u></h2>
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About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-4347697973524386322013-09-25T03:15:00.000-07:002013-09-25T03:15:35.183-07:00The Ireland's Blue Book Bake Off<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: white;"><u>The Ireland's Blue Book Bake Off </u></span></h3>
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Whether you fancy yourself as the next celebrity Masterchef, aspire to be a Michelin-starred chef, dream of competing in The Great Irish Bake Off<br />
<a href="http://www.tv3.ie/shows_new.php?request=thegreatirishbakeoff">http://www.tv3.ie/shows_new.php?request=thegreatirishbakeoff</a><br />
or you are more of a culinary novice, Ireland's Blue Book have a cookery course that's just right for you.</div>
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<strong><u>Dunbrody House <span class="county"> Co. Wexford</span></u></strong> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDPvtX6SzYOz7ltADMt9ykCjUHiw_pJBCeCnx4TXbm-tg3wU-00poeR8Be_ZaBy-Q5V-IT57AHhPWgEzm4SL0bpzl4Fz-DzYoBhYYNrHuIhb6NoAJf1wIvJ_usRs-aarqtTktWxaI5Tw_/s1600/Dunbrody+Chef+Kevin+prepares+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDPvtX6SzYOz7ltADMt9ykCjUHiw_pJBCeCnx4TXbm-tg3wU-00poeR8Be_ZaBy-Q5V-IT57AHhPWgEzm4SL0bpzl4Fz-DzYoBhYYNrHuIhb6NoAJf1wIvJ_usRs-aarqtTktWxaI5Tw_/s320/Dunbrody+Chef+Kevin+prepares+plate.jpg" width="320" /></a></div>
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Dunbrody Cookery School has been designed to cater for all levels of cooks, from budding enthusiasts (Back to Basics) to the experienced gourmet (specialised courses). All of the courses at the Dunbrody Cookery School have been personally designed by Celebrity Masterchef Kevin Dundon. The emphasis at Dunbrody Cookery School is on freshness and sesonality of locally-sourced ingredients and utilising these to achieve fabulous dishes without the worry of overly-complicated recipes. Courses range from a variety of one day courses to the ever popular two day "Dinner Parties for Six course". </div>
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<strong><u>Ballymaloe House <span class="county"> Co. Cork</span></u></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0nAxRD_ox5vu13boEXYF2-Asw7Aubx-i5j8d7L2m_zPyApoebPcqnUNhqIe2vu4GHK1j6vGiOCGTKL906jxwPadkqNglmaENqQwUnriOx_8c4360E_D7j-pBmPr1VtOwgV5wvDOpwN1V/s1600/Ballymaloe+House+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0nAxRD_ox5vu13boEXYF2-Asw7Aubx-i5j8d7L2m_zPyApoebPcqnUNhqIe2vu4GHK1j6vGiOCGTKL906jxwPadkqNglmaENqQwUnriOx_8c4360E_D7j-pBmPr1VtOwgV5wvDOpwN1V/s320/Ballymaloe+House+1.jpg" width="320" /></a></div>
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The internationally renowned Ballymaloe Cookery School run by Darina Allen is located just 5 minutes from Ballymaloe House. Its beautiful gardens are open to the public from Easter to October, highlights include a maze and shell house. There is a huge variety of short courses available ranging from half a day to 5 days. Cookery demonstrations take place almost every weekday at the School from 2.00pm to 4.30pm. People who cannot spare the time to take an entire course often enjoy attending a demonstration session to see and taste the magic of creating Ballymaloe food. </div>
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<strong><u>Belle Isle Castle <span class="county"> Co. Fermanagh</span></u></strong> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Rp9H2Y8X2g5q1xD7Kmno-PHkCELsuswF_O1XvXXsdCE1OFwYCac7asNZJZm2gSTPZaGbVCucSaEjLLz4fk_oPU05rSsUI9l0IOgU8rnnEEhToqPMU3jewJsykkEoqoAX80TJLOzxrUX8/s1600/Belle+Isle+Cookery+School+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Rp9H2Y8X2g5q1xD7Kmno-PHkCELsuswF_O1XvXXsdCE1OFwYCac7asNZJZm2gSTPZaGbVCucSaEjLLz4fk_oPU05rSsUI9l0IOgU8rnnEEhToqPMU3jewJsykkEoqoAX80TJLOzxrUX8/s320/Belle+Isle+Cookery+School+2.jpg" width="320" /></a></div>
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At the Belle Isle Cookery School in Northern Ireland you will discover the delights of cooking in a relaxed atmosphere, with expert tuition, using top quality seasonal Irish produce. The schools hands-on cookery courses and demonstrations will introduce you to some of Irelands most exciting and innovative culinary ideas in a cookery school in one of the most beautiful settings in Ireland. At the Belle Isle Cookery School courses vary in duration from one day to 4-weeks and are designed for any level of cooking ability, from beginner through to experienced cooks. Each course takes a maximum of 14 people, allowing for a very 'hands-on' approach in a relaxed and informal atmosphere.</div>
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<strong><u>Castle Leslie Estate <span class="county"> Co. Monaghan</span></u></strong> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0U1RZqCejjlteoUfzseJgnEry_yG0jivfluBq2GHkNdN5fSDPeKK6DG_mBIHF7QsWRWuHqkhRZxXgfKrDMDP1qmRgs1BdLIgdUr7kh5XyR3IHZOtCSis4mJEjY0H3QoXePyj4o6TYlTK/s1600/xcookery-school-1_jpg_pagespeed_ic_Xzu-zeROoA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0U1RZqCejjlteoUfzseJgnEry_yG0jivfluBq2GHkNdN5fSDPeKK6DG_mBIHF7QsWRWuHqkhRZxXgfKrDMDP1qmRgs1BdLIgdUr7kh5XyR3IHZOtCSis4mJEjY0H3QoXePyj4o6TYlTK/s320/xcookery-school-1_jpg_pagespeed_ic_Xzu-zeROoA.jpg" width="320" /></a></div>
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Following major restoration, the original Victorian kitchens in the Castle opened in July 2006 as the Cookery School. The learning space is a chef's dream and houses one of the famous Molteni ovens, an unrivalled masterpiece handcrafted with the Castle and its guests in mind. One of the best known cookery schools in Ireland, it is open all year round and offers cookery courses personally designed by our expert team of chefs. From time to time, we also invite speciality chefs to take over the kitchen at Castle Leslie Estate to share their expertise with our guests. So whether you're an experienced cook or a culinary novice, we have the right course to help you develop or enhance your skills. </div>
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For more information on how to book any of the courses mentioned above please see: <a href="http://www.irelands-blue-book.ie/cookery.html">http://www.irelands-blue-book.ie/cookery.html</a></div>
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About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-27089853827438114652013-08-08T08:19:00.000-07:002013-08-08T08:19:12.714-07:00Why Ballyportry Castle is one of the most interesting places to stay in Ireland?<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-GB" style="font-family: "Lucida Sans","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><o:p><span style="font-size: large;"><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
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<span lang="EN-GB" style="font-family: "Lucida Sans","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><strong>Why Ballyportry Castle is one of the most
interesting places to stay in Ireland?</strong></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size: large;">·</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><span style="font-size: large;">Ballyportry
Castle located at the edge of the finest surviving archaeological and most
interesting botanical and geological landscape in the west of Ireland.<o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><o:p><span style="font-size: large;"> </span></o:p></span></b></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size: large;">·</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><span style="font-size: large;">It is one
of the best restored Gaelic tower houses in the country and the most intact
that is offered for rental.<o:p></o:p></span></span></div>
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<span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><o:p><span style="font-size: large;"> </span></o:p></span></div>
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</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><span style="font-size: large;">Fullest
evocation of late 15</span><sup><span style="font-size: medium;">th</span></sup><span style="font-size: large;"> century castle atmosphere of any Irish
buildings.<o:p></o:p></span></span></div>
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<span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><o:p><span style="font-size: large;"> </span></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size: large;">·</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><span style="font-size: large;">Home of
the late medieval Gaelic chieftains, the O’Brien’s, who sprung from an ancient
Celtic sept whose most famous king, Brian Boru was High King of Ireland.<o:p></o:p></span></span></div>
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<span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><o:p><span style="font-size: large;"> </span></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size: large;">·</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><span style="font-size: large;">Ballyportry
is almost half a century older than Trinity College, Dublin. It was built in
the decade of Christopher Columbus’s voyage to the Americas.<o:p></o:p></span></span></div>
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<span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><o:p><span style="font-size: large;"> </span></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size: large;">·</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><span style="font-size: large;">Interesting
Times: The late 15</span><sup><span style="font-size: medium;">th</span></sup><span style="font-size: large;"> century Gaelic chiefs would have lived lives of
privilege, culture, politics and warfare. It was a time of shifting political
alliances.</span></span></div>
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<span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"></span> </div>
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<span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><span style="font-size: large;"><o:p></o:p></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcKW3ZanhoIItzThsGW5NtpuFbca596jsXrIldA7XyqoSZjN0a6zrbS4WkmRoDbKaCUFzlHmCOaH6dV393fHl-63TyFvOrTiRUv2zy3y_R8FVQXuQjskmLYBOYzJxojsC5MAKd4m-QnQ-/s1600/Ballyportry+Bedroom+with+Fire.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcKW3ZanhoIItzThsGW5NtpuFbca596jsXrIldA7XyqoSZjN0a6zrbS4WkmRoDbKaCUFzlHmCOaH6dV393fHl-63TyFvOrTiRUv2zy3y_R8FVQXuQjskmLYBOYzJxojsC5MAKd4m-QnQ-/s320/Ballyportry+Bedroom+with+Fire.jpg" width="320" /></a></div>
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<span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><o:p><span style="font-size: large;"> </span></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><o:p><span style="font-size: large;"></span></o:p></span> </div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size: large;">·</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><span style="font-size: large;">Next
year, 2014 will be a year of remembering Brian Boru as it will be 1000 years
since the most famous battle in Irish history when he was the leader of the
Irish forces against the Vikings. He decisively defeated the Vikings at the
bloody battle of Clontarf at which he lost his life.<o:p></o:p></span></span></div>
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<span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><o:p><span style="font-size: large;"> </span></o:p></span></div>
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</div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size: large;">·</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><span style="font-size: large;">Restored
by the American architect Bob Brown who, although without obvious Irish roots,
fell in love with Ireland and it’s castles in the late 1960s. <o:p></o:p></span></span></div>
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<span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><o:p><span style="font-size: large;"> </span></o:p></span></div>
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</div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size: large;">·</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><span style="font-size: large;">Sympathetic
restoration and subsequent researched conservation programmes have achieved the
best example of medieval stone building conservation anywhere in Ireland.<o:p></o:p></span></span></div>
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</div>
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<span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><o:p><span style="font-size: large;"> </span></o:p></span></div>
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</div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size: large;">·</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><span style="font-size: large;">Ballyportry
Castle is between Kerry and Connemara, and inland from Galway Bay. It is beside
the Burren National Park. County Clare is a peninsula surrounded by the
Atlantic Ocean, which is about 45 minutes away by car from Ballyportry Castle.<o:p></o:p></span></span></div>
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<span lang="EN-GB" style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"><o:p><span style="font-size: large;"> </span></o:p></span></div>
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<h2>
</h2>
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About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-77979016850861251182013-02-01T02:37:00.003-08:002013-02-13T04:43:27.645-08:00Love Bites with Ireland's Blue Book<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQ62r43TXhhX4fGRHeMYT0notoAbzX6tdlSghfstGNbROHMQu6CJP6mSL8sp7C5CSSZayeCaOwwV0AViu1DgdRwS4_l8A6xxnFlSaFLXY8fILaOSu6lbGrfPumOr4xgX8rOma_XRaMM5X/s1600/Choc+Stawb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQ62r43TXhhX4fGRHeMYT0notoAbzX6tdlSghfstGNbROHMQu6CJP6mSL8sp7C5CSSZayeCaOwwV0AViu1DgdRwS4_l8A6xxnFlSaFLXY8fILaOSu6lbGrfPumOr4xgX8rOma_XRaMM5X/s1600/Choc+Stawb.jpg" /></a><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span><b><span style="font-family: Verdana, sans-serif; font-size: 18pt;">Chocolate
Dipped Strawberries</span></b><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span><b><span style="font-family: Verdana, sans-serif; font-size: 10pt;">INGREDIENTS</span></b><br />
<span style="font-family: Verdana, sans-serif; font-size: 10pt;">1lb/450g fresh strawberries</span><br />
<span style="font-family: Verdana, sans-serif; font-size: 10pt;">7oz/200g dark chocolate (70% cocoa solids if possible)</span><br />
<b><span style="font-family: Verdana, sans-serif; font-size: 10pt;"><br /></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: Verdana, sans-serif; font-size: 10pt;">METHOD</span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana, sans-serif; font-size: 10pt;"><o:p></o:p></span><br /></div>
<b style="text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Firstly wash the strawberries</span></b><span style="font-family: Verdana, sans-serif; font-size: 10pt; text-align: center;">
(leaving the stalks in place) in cold water. Drain in a colander and dry
completely on kitchen paper.</span><b style="text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><br /></span></b><br />
<b style="text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Line a baking sheet or tray</span></b><span style="font-family: Verdana, sans-serif; font-size: 10pt; text-align: center;"> with
greaseproof or wax paper.</span><b style="text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><br /></span></b><br />
<b style="text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Heat some water to boiling point</span></b><span style="font-family: Verdana, sans-serif; font-size: 10pt; text-align: center;"> in a
saucepan. Remove from the heat.</span><b style="text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;"><br /></span></b><br />
<b style="text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Break the chocolate into pieces</span></b><span style="font-family: Verdana, sans-serif; font-size: 10pt; text-align: center;"> and
place in a large heatproof bowl. Place the bowl over the pan of hot water
ensuring that it does not come into contact with the water. Stir regularly
until the chocolate is completely melted & smooth.</span><br />
<b style="text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Hold a strawberry by its stalk</span></b><span style="font-family: Verdana, sans-serif; font-size: 10pt; text-align: center;"> and
dip into the chocolate, rotating it slowly. Lift it out of the chocolate
and allow the excess to drain back into the basin. Place onto the
greaseproof paper.</span><br />
<b style="text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Repeat the process</span></b><span style="font-family: Verdana, sans-serif; font-size: 10pt; text-align: center;"> until
all strawberries are coated.</span><br />
<b style="text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IE;">Allow the strawberries to set fully </span></b><span style="font-family: Verdana, sans-serif; font-size: 10pt; text-align: center;">in the refrigerate for about an hour.</span><br />
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<b><i><span style="font-family: Verdana, sans-serif; font-size: 10pt;">Cook's Notes</span></i></b></div>
<i><span style="font-family: Verdana, sans-serif; font-size: 10pt;">Milk chocolate or white chocolate may be used in place of plain if you prefer.</span></i><br />
<i><span style="font-family: Verdana, sans-serif; font-size: 10pt;">This chocolate dipped strawberries can be completed up to 4 hours before you intend to eat them.</span></i><br />
<i><span style="font-family: Verdana, sans-serif; font-size: 10pt;">If you wish to get a perfect, even finish to the chocolate, insert a cocktail stick or skewer into each strawberry before dipping. Once dipped, secure the other end of the stick into a piece of styrofoam or large grapefruit. Once set, remove from the stick and chill before serving.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLRMwu0hdEh2Sgb7nTuS_Vxkjlv2w_cppiTXiAXDTOKl8qJ-Dt-piD4589dVETisCT8YcZKOyCsUhnAGtkfBXWqqm6R9U3UNK76r1Vvk1qDXQU2VnFivyUfEpk68vv3VvLWWBds8BJIs5/s1600/B.I.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLRMwu0hdEh2Sgb7nTuS_Vxkjlv2w_cppiTXiAXDTOKl8qJ-Dt-piD4589dVETisCT8YcZKOyCsUhnAGtkfBXWqqm6R9U3UNK76r1Vvk1qDXQU2VnFivyUfEpk68vv3VvLWWBds8BJIs5/s1600/B.I.jpg" /></a></div>
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<h3 style="text-align: left;">
<span lang="EN-US" style="font-family: Cambria, serif; text-align: center;"> </span><b style="text-align: center;"><span lang="EN-US"><span style="font-family: inherit; font-size: x-large;">Love apple soup with poached oysters </span></span></b></h3>
<br />
<span style="font-family: Cambria, serif; text-align: center;"><br /></span>
<span style="font-family: Cambria, serif; text-align: center;">Tomatoes were originally known as “love apples”
and considered a very romantic food.</span><br />
<span style="font-family: Cambria, serif; text-align: center;"> </span><br />
<span style="font-family: Cambria, serif; text-align: center;">Ingredients</span><br />
<span style="font-family: Cambria, serif; text-align: center;">Serves 2</span><br />
<span style="font-family: Cambria, serif; text-align: center;"> </span><br />
<div style="text-align: left;">
<span style="font-family: Cambria, serif; text-align: center;">2 beets, washed, topped and cubed</span><span style="font-family: Cambria, serif; text-align: center;"> </span><span style="font-family: Cambria, serif; text-align: center;">1
tsp. chopped chives</span></div>
<div style="text-align: left;">
<span style="font-family: Cambria, serif; text-align: center;">2 carrots, washed and roughly chopped</span><span style="font-family: Cambria, serif; text-align: center;"> </span><span style="font-family: Cambria, serif; text-align: center;">1 onion, finely chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Cambria, serif; text-align: center;">1 stalk of celery, roughly chopped</span><span style="font-family: Cambria, serif; text-align: center;"> </span><span style="font-family: Cambria, serif; text-align: center;">1
egg white</span></div>
<div style="text-align: left;">
<span style="font-family: Cambria, serif; text-align: center;">1 tin (400g/14 oz) of chopped tomatoes</span><span style="font-family: Cambria, serif; text-align: center;"> </span><span style="font-family: Cambria, serif; text-align: center;">1 egg shell, crushed</span></div>
<div style="text-align: left;">
<span style="font-family: Cambria, serif; text-align: center;">1 clove of garlic, finely chopped</span><span style="font-family: Cambria, serif; text-align: center;"> </span><span style="font-family: Cambria, serif; text-align: center;">1
tsp. caster sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Cambria, serif; text-align: center;">1 bay leaf</span><span style="font-family: Cambria, serif; text-align: center;"> </span><span style="font-family: Cambria, serif; text-align: center;">2
cloves</span></div>
<div style="text-align: left;">
<span style="font-family: Cambria, serif; text-align: center;">2 peppercorns</span><span style="font-family: Cambria, serif; text-align: center;"> </span><span style="font-family: Cambria, serif; text-align: center;">Salt
to taste</span></div>
<div style="text-align: left;">
<span style="font-family: Cambria, serif; text-align: center;">4 fresh oysters</span></div>
<span style="font-family: Cambria, serif; text-align: center;"> </span><br />
<span style="font-family: Cambria, serif; text-align: center;">Method</span><br />
<span lang="EN-US" style="font-family: Symbol; text-align: center; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span lang="EN-US" style="font-family: Cambria, serif; text-align: center; text-indent: -18pt;">Place
the beets, carrots and celery in a pan with about <u>600ml/1 pint of cold water</u>. Bring to the boil and cook until tender.</span><br />
<span lang="EN-US" style="font-family: Symbol; text-align: center; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span lang="EN-US" style="font-family: Cambria, serif; text-align: center; text-indent: -18pt;">In
another pot, place the tomatoes, garlic, chives, onion, egg whites <u>and
shells</u>, sugar, bay leaf cloves and peppercorns.</span><br />
<span lang="EN-US" style="font-family: Symbol; text-align: center; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span lang="EN-US" style="font-family: Cambria, serif; text-align: center; text-indent: -18pt;">Using
a potato masher, mix all of these ingredients together and cook over a low heat
for 25 minutes.</span><br />
<span lang="EN-US" style="font-family: Symbol; text-align: center; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span lang="EN-US" style="font-family: Cambria, serif; text-align: center; text-indent: -18pt;">Strain
the cooked carrots etc, reserving the liquid. </span><br />
<span lang="EN-US" style="font-family: Symbol; text-align: center; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span lang="EN-US" style="font-family: Cambria, serif; text-align: center; text-indent: -18pt;">Once
the tomato mixture has finished cooking, pour the mixture into a jelly bag or
cheesecloth sitting on a large sieve.
Allow to drain. Add this juice to the vegetable cooking liquor. Season with salt and reheat but do not boil.</span><br />
<span lang="EN-US" style="font-family: Symbol; text-align: center; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span lang="EN-US" style="font-family: Cambria, serif; text-align: center; text-indent: -18pt;">Shuck
the oysters about 10 minutes before serving (or ask your fishmonger to do it
earlier for you!). Poached oysters in
the hot soup for 1 minute before serving.</span><br />
<span lang="EN-US" style="font-family: Symbol; text-align: center; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span lang="EN-US" style="font-family: Cambria, serif; text-align: center; text-indent: -18pt;">To
serve, pour 2 ladles of soup into a hot bowl with 2 poached oysters. Garnish with ½ tsp. of chopped chives or
chervil.</span><br />
<span style="font-family: Cambria, serif; text-align: center;"> </span><br />
<u style="text-align: center;"><span lang="EN-US" style="font-family: "Cambria","serif";">N.B.</span></u><br />
<span style="font-family: Cambria, serif; text-align: center;">You
may think that this soup sounds like a lot of trouble but it is truly worth it.</span><span style="font-family: Cambria, serif; text-align: center;"> </span><span style="font-family: Cambria, serif; text-align: center;">Make the soup 2 days before and add the
oysters just before serving.</span><span style="font-family: Cambria, serif; text-align: center;"> </span><span style="font-family: Cambria, serif; text-align: center;">If you
can’t find fresh beets, use pre-cooked ones.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMaiaJ_VbHpj2JiP9U6kv4EEhs6aPZ_5PJxhujRC7OaaEi14E3xcnIHeg69EU-N9z6FEXqrK3jyVOCJsOHh0sg69dVo6RRv-VdMpyes1EyOWWm0lxhRJtYXmEuv59LvRvLaIsN0xkYwLo/s1600/Osysters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMaiaJ_VbHpj2JiP9U6kv4EEhs6aPZ_5PJxhujRC7OaaEi14E3xcnIHeg69EU-N9z6FEXqrK3jyVOCJsOHh0sg69dVo6RRv-VdMpyes1EyOWWm0lxhRJtYXmEuv59LvRvLaIsN0xkYwLo/s1600/Osysters.jpg" /></a></div>
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<b style="text-align: center;"><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><span style="font-size: x-large;"> Oysters with Champagne-Vinegar Mignonette</span></span></b></div>
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<b><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 18pt;">Ingredients</span></b><br />
<b><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 12pt;">For <i>mignonnette</i></span></b></div>
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 teaspoons Champagne
vinegar</span><br />
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 1/2 teaspoons finely
chopped shallot</span><br />
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Pinch of coarsely
ground black pepper</span><br />
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Pinch of sugar</span><br />
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 teaspoon finely
chopped fresh flat-leaf parsley</span><br />
<span style="font-family: Times New Roman, serif;"><br /></span><b style="font-family: "Times New Roman", serif; font-size: 12pt;">For oysters</b><br />
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 1/2 cups kosher or
other coarse salt</span><br />
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1/2 dozen small
oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well
and oysters left on the half shell, their liquor reserved and oysters
picked over for shell fragments</span><br />
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1/2 tablespoon
unsalted butter, cut into 6 pieces</span><br />
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 small cluster
Champagne table grapes or 2 finely diced seedless red grapes</span></div>
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<b><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 12pt;">Make Mignonnette</span></b></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 12pt;">Stir together vinegar, shallot, pepper, and sugat and let stand for 30 minutes.</span></div>
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<b><span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 12pt;">Prepare </span><span style="font-family: Times New Roman, serif;">Oysters</span></b></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 12pt;">Preheat broiler. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 12pt;">Spread 3/4 cup
salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters
on their shells in salt, then top each with a piece of butter. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 12pt;">Broil 4 to 6
inches from heat until butter is melted and sizzling and edges of oysters are
beginning to curl, 1 to 2 minutes. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: 'Times New Roman', serif; font-size: 12pt;"><span style="font-size: 12pt;">Stir parsley
into </span><i style="font-size: 12pt;">mignonnette</i><span style="font-size: 12pt;">. Divide remaining 3/4 cup salt between 2 plates and
arrange 3 oysters on each. Spoon 1/4 teaspoon </span><i style="font-size: 12pt;">mignonnette</i><span style="font-size: 12pt;"> over each
oyster and sprinkle oysters with grapes. Serve warm</span></span><br />
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<strong><span style="font-size: large;">Orange Semifreddo<o:p></o:p></span></strong><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">300g sugar</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">80g water</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">240g egg yolks (8-10)</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">350g Orange coulis</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">500g semi whipped cream</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Calibri;">Boil sugar and water until it reaches 119 degrees. Mix with the egg yolks. Add the coulis and mix well.<br /><span style="font-size: 11pt; mso-bidi-font-family: Arial;">Whip the cream and fold into the mixture. Freeze well.</span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span><br />
<br />
<strong>Meringue</strong><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">250 g egg whites</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">500g sugar</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">Mix the egg whites and sugar until stiff and shiny. Pipe into your desired shape and bake in a preheated oven at 100 degrees for 2 hours.</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;"><strong> </strong></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span><br />
<br />
<strong>Chocolate Tuille</strong><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">100g sugar</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">100g butter</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">10g glucose</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">75g flour</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">25g cocoa buter</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">Mix all ingredients until well combined and bake on a tray in a preheated oven at 170 degrees for 8-10 mins. The mixture can be shaped when still hot from the oven- to get a curved shape roll it around a rolling pin and leave to cool.</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span> </div>
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<strong>CHOCOLATE MARQUISE<o:p></o:p></strong><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">18Og WHITES</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">440g YOLKS</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">2OOg SUGAR</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">750g CHOCOLATE (half 70% half53%)</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">2OOg MILK</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">12Og COCOA POWDER</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">lOOml STOCK SYRUP</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">8 Sheets GELATINE</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">I.5L WHIPPING CREAM</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">WHISK CREAM TO RIBBON AND PUT IN FRIDGE, SOAK GELATINE, MELT CHOCOLATE, MIX SUGAR WITH A LITTLE WATER, BRING TO 121 DEGREES, WHISK EGGS AND POUR IN SUGAR, WHISK FULL SPEED FOR 10 MIN, HEAT MILK, STOCK SYRUP, ADD SOAKED GELATINE AND PASS ON TO MELTED CHOCOLATE AND COCOA POWDER, WHISK UNTIL SMOOTH, FOLD EGGS IN TO CHOCOLATE THEN FOLD IN CREAM.</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;"> </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;"> <strong>MARQUISE GLAZE</strong></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;"> 240g COCOA POWDER</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">50Oml WHIPPING CREAM</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">560m1 WATER</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">720g SUGAR</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">12 GELATINE</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">BRING EVERYTHING TO BOIL, ADD SOAKED GELATINE, PASS, CHILL, REMOVE FILM THAT FORMS ON TOP WHEN CHILLED</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;"> </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;"><strong>MARQUISE BASE</strong></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">5OOg PRALINE</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">250g FEUILLATINE</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">150g DARK CHOCOLATE</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;"></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;">MELT CHOCOLATE, ADD TO PRALINE, FOLD IN FEUILLATINE, ROLL ON TO PARCHMENT.</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span><br />
<o:p></o:p> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25zC73IDkzzwZ0zH1khkgGmUT7UW27kXUX_BOzhiGR0_aacI-Pyfq3LIK7qonrkNr1svXZmXoOOPq-A04I6gkQgRO9BXTfIUyDAe6ckQcHG4fuxD7rTvXESiQ9gSn4qshRNH5aUo2RNHK/s1600/smoked_haddock_smokey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25zC73IDkzzwZ0zH1khkgGmUT7UW27kXUX_BOzhiGR0_aacI-Pyfq3LIK7qonrkNr1svXZmXoOOPq-A04I6gkQgRO9BXTfIUyDAe6ckQcHG4fuxD7rTvXESiQ9gSn4qshRNH5aUo2RNHK/s320/smoked_haddock_smokey.jpg" width="257" /></a></div>
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<span style="font-size: x-large;">SMOKED HADDOCK SMOKEY</span></div>
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<span style="font-size: large;"></span> </div>
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<span style="font-size: large;">Ingredients</span></div>
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<span style="font-size: large;"></span> </div>
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2 Plum Tomatoes, seeded and diced</div>
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450g/1 lb smoked haddock fillet, skinned and cut into cubes</div>
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100g/4 oz Cheddar, grated</div>
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300 ml/1/2 pint cream</div>
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freshly ground black pepper</div>
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white bread rolls and sticks with butter, to serve</div>
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Preheat the oven to 180C/350F/Gas 4. Scatter half the tomatoes among four individual ovenproof dishes. Arrange the smoke haddock on top and sprinkle over half of the cheese. Scatter over the remaining tomatoes, season with pepper and pour over the cream. Arrange on a baking sheet and bake for 15 -20 minutes until the smoked haddock is completely tender and the top is bubbling and golden brown.</div>
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<span style="font-size: large;">To Serve</span></div>
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Place the smoked haddock smokey dished directly on the table. Arrange the bread rolls and sticks in a seperate baske and put on the table with a small pot of butter, then allow everyone to help themselves.</div>
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<a href="http://www.kevindundon.com/smoked_haddock_smokey.html">http://www.kevindundon.com/smoked_haddock_smokey.html</a><br />
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<span style="font-size: large;"><strong><span style="font-size: x-large;">Castle Leslie's Romantic Recipe</span></strong> </span><br />
<span style="font-size: large;"></span><br />
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-size: large;"><strong>White chocolate crème Brulee</strong></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">White chocolate crème Brulee. ( makes 12 crème
brulee dishes)<o:p></o:p></span></b></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Ingredients<o:p></o:p></span></i></div>
<br />
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;">12 egg
yolks(280g)</span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;">750g cream</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">250g milk</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">20g kirsch</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">50g castor
sugar</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">650g white
chocolate buttons/ or shaved chocolate<o:p></o:p></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Method:<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">Whisk the
eggs and sugar together</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">Bring cream
and milk to simmering point, add to the egg and sugar whilst continuing to mix</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">Whilst hot
add chocolate pieces and kirsch, whisk slowly until it is all melted, allow to
cool</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">Once cold
pour into moulds/dishes, bake at 100 degrees for approximately 45minutes or
until it shows no liquid in the centre when gently moved form side to side<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">Serve with
fresh raspberries and a rich dark chocolate ice cream</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><o:p></o:p></span> </div>
</div>
</div>
About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-59531309824684224272012-12-11T04:04:00.002-08:002012-12-11T05:48:53.972-08:00Christmas Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;">
<u><span lang="EN-US" style="font-size: 14pt;"><span style="font-family: Cambria;"><span style="color: white;">Mince pies with pear & brandy<o:p></o:p></span></span></span></u></div>
<br />
From <a href="http://www.irelands-blue-book.ie/belleisle.htm" target="_blank">Belle Isle Cookery School</a><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="color: black;"><o:p><span style="font-family: Cambria;"> </span></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFV5LIxh1VPNGOlZHZRfkQOdcanjTKHa1T8OtHCiWAt-eSuki2WVt9PZYZWSlfeiYZQE5A0tgbFGCZ8_3u30ihYR0Ry-cQ8kkXTu4qMPRfKNxAOsSDsq17qvpuvYoe7jIhaskYzDkli24E/s1600/Mince+Pies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFV5LIxh1VPNGOlZHZRfkQOdcanjTKHa1T8OtHCiWAt-eSuki2WVt9PZYZWSlfeiYZQE5A0tgbFGCZ8_3u30ihYR0Ry-cQ8kkXTu4qMPRfKNxAOsSDsq17qvpuvYoe7jIhaskYzDkli24E/s320/Mince+Pies.jpg" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Cambria;"><span style="color: white;">Ingredients -Makes 12<o:p></o:p></span></span></span></div>
<span style="color: white;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Cambria;"><span style="color: white;"><u><span lang="EN-US">For the pastry</span></u><span lang="EN-US">:<o:p></o:p></span></span></span></div>
<span style="color: white;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Cambria;"><span style="color: white;">225g/8 oz plain flour<o:p></o:p></span></span></span></div>
<span style="color: white;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Cambria;"><span style="color: white;">50g/2 oz ground almonds<o:p></o:p></span></span></span></div>
<span style="color: white;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Cambria;"><span style="color: white;">140g/5 oz butter,
chilled and cut into cubes<o:p></o:p></span></span></span></div>
<span style="color: white;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Cambria;"><span style="color: white;">Zest of an orange<o:p></o:p></span></span></span></div>
<span style="color: white;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Cambria;"><span style="color: white;">1 egg yolk<o:p></o:p></span></span></span></div>
<span style="color: white;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Cambria;"><span style="color: white;">2 oz icing sugar<o:p></o:p></span></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Cambria;"><span style="color: white;"><u><span lang="EN-US">For the filling</span></u><span lang="EN-US">:<o:p></o:p></span></span></span></div>
<span style="color: white;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="color: black;"><span style="font-family: Cambria;"><span style="color: white;">225g/8 oz good quality
sweet mincemeat<o:p></o:p></span></span></span></div>
<span style="color: white;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="color: black;"><span style="font-family: Cambria;"><span style="color: white;">75g/3 oz toasted
hazelnuts/almonds<o:p></o:p></span></span></span></div>
<span style="color: white;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="color: black;"><span style="font-family: Cambria;"><span style="color: white;">Good dash of brandy or
rum<o:p></o:p></span></span></span></div>
<span style="color: white;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="color: black;"><span style="font-family: Cambria;"><span style="color: white;">1 comice ripe pear,
unpeeled and grated<o:p></o:p></span></span></span></div>
<span style="color: white;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="color: black;"><span style="font-family: Cambria;"><span style="color: white;">Zest of a lemon<o:p></o:p></span></span></span></div>
<span style="color: white;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="color: black;"><span style="font-family: Cambria;"><span style="color: white;">1 apple, unpeeled and
grated<o:p></o:p></span></span></span></div>
<span style="color: white;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="color: black;"><span style="font-family: Cambria;"><span style="color: white;">Icing sugar for dusting<o:p></o:p></span></span></span></div>
<span style="color: white;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="color: black;"><span style="font-family: Cambria;"><span style="color: white;">1 egg, beaten for
glazing<o:p></o:p></span></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="color: black;"><o:p><span style="font-family: Cambria;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: left;">
<span lang="EN-US"><span style="font-family: Cambria;"><span style="color: white;"><span style="background-color: black;"><o:p></o:p></span></span></span></span> </div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="color: black;"><o:p><span style="font-family: Cambria;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Cambria;"><span style="background-color: white;"><span style="color: white;"><o:p></o:p></span></span></span></span>Method</div>
<br />
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span lang="EN-US"><span style="font-family: Cambria;">Preheat oven to 200C/400F/gas 6.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span lang="EN-US"><span style="font-family: Cambria;">Put all the pastry ingredients into a food processor and whiz
until it comes together into a smooth dough. <o:p></o:p></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span lang="EN-US"><span style="font-family: Cambria;">Wrap in cling film and chill for 30 minutes.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span lang="EN-US"><span style="font-family: Cambria;">Butter and flour a muffin tin.<span style="mso-spacerun: yes;">
</span>Roll the dough out thinly between two sheets of cling film (this
will prevent it from sticking to the rolling pin and you will not need any
extra flour) and cut out 12 x 7.5cm/3 inch rounds.<span style="mso-spacerun: yes;"> </span>Line the tin with the pastry. <o:p></o:p></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span lang="EN-US"><span style="font-family: Cambria;">Roll out enough smaller rounds to fit over the top (if you are
feeling patient, roll out tiny balls to sprinkle on top). Mix the
mincemeat together with all of the other ingredients and add brandy or rum
to taste, if you do this the night before it will taste even better!<o:p></o:p></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span lang="EN-US"><span style="font-family: Cambria;">Put 2 tsp. of mincemeat in each case and cover with the smaller
rounds.<span style="mso-spacerun: yes;"> </span>Glaze with egg wash and
bake for 12-15 minutes until the pastry is crisp and golden.<span style="mso-spacerun: yes;"> </span>Cool in tins for 5 minutes then remove
to a wire rack.<o:p></o:p></span></span></li>
</ul>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><o:p><span style="font-family: Cambria;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-indent: 18pt;">
<u><span lang="EN-US"><span style="font-family: Cambria;">N.B.<o:p></o:p></span></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;">
<span lang="EN-US"><span style="font-family: Cambria;">Make different
toppings using a crumble or biscuits cutters to make shapes such as stars etc.</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;">
<span lang="EN-US"><span style="font-family: Cambria;"></span></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;">
<span lang="EN-US"><span style="font-family: Cambria;"></span></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;">
<span lang="EN-US"><span style="font-family: Cambria;"></span></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;">
<span lang="EN-US"><span style="font-family: Cambria;"></span></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;">
<span lang="EN-US"><span style="font-family: Cambria;"><span style="font-family: Times New Roman;">
</span></span></span></div>
<span style="font-family: Cambria;"></span><br />
<span style="font-family: Cambria;"></span><br />
<span style="font-family: Cambria;"></span><br />
<span style="font-family: Cambria;"></span><br />
<span style="font-family: Cambria;"></span><br />
<span style="font-family: Cambria;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-size: 16pt;"><span style="font-family: Times New Roman;">Dunbrody Mulled Wine Recipe<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;">
<span style="font-family: Times New Roman;">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="font-size: 16pt;"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;">
<span style="font-family: Times New Roman;">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times New Roman;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">“</span></b><i style="mso-bidi-font-style: normal;"><span lang="EN-GB">Mulled wine recipes tend to
vary as the taste is very personal.<span style="mso-spacerun: yes;"> </span>This
is one we use at Dunbrody as we like the sweetness added by the 7UP where many
other prefer to use Sparkling Water. This recipe makes enough for 15 glasses and
reheats very well if you want to make it the day before.”<span style="mso-spacerun: yes;"> </span></span></i><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">Catherine Dundon, Dunbrody Country House Hotel.<o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;">
<span style="font-family: Times New Roman;">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;">
<span style="font-family: Times New Roman;">
</span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: currentColor; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 480;"><span style="font-family: Times New Roman;">
</span><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><span style="font-family: Times New Roman;">
</span><td style="background-color: transparent; border: 1pt solid windowtext; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 149.4pt;" valign="top" width="199"><span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB"><span style="font-family: Times New Roman;">Ingredients<o:p></o:p></span></span></b></div>
<span style="font-family: Times New Roman;">
</span></td><span style="font-family: Times New Roman;">
</span><td style="background-color: transparent; border-color: windowtext windowtext windowtext rgb(0, 0, 0); border-style: solid solid solid none; border-width: 1pt 1pt 1pt 0px; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 276.7pt;" valign="top" width="369"><span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB"><span style="font-family: Times New Roman;">Method<o:p></o:p></span></span></b></div>
<span style="font-family: Times New Roman;">
</span></td><span style="font-family: Times New Roman;">
</span></tr>
<span style="font-family: Times New Roman;">
</span>
<tr style="mso-yfti-irow: 1; mso-yfti-lastrow: yes;"><span style="font-family: Times New Roman;">
</span><td style="background-color: transparent; border-color: rgb(0, 0, 0) windowtext windowtext; border-style: none solid solid; border-width: 0px 1pt 1pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 149.4pt;" valign="top" width="199"><span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;">• <span style="color: white;">1 large orange sliced<o:p></o:p></span></span></div>
<span style="color: white; font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;">• 2 pears, cored and quartered<o:p></o:p></span></span></div>
<span style="color: white; font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;">• 3 plums halved </span></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;"></span></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;"></span></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;"></span></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;"><div>
• 250g brown sugar</div>
<div>
• 6 whole cloves</div>
<div>
• 3 cinnamon stick</div>
<div>
• 1 whole vanilla pod, halved<o:p></o:p></div>
</span><div>
</div>
</span><br />
<div>
</div>
</div>
<span style="color: white; font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;">• pinch of mixed spice<o:p></o:p></span></span></div>
<span style="color: white; font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;">• pinch of nutmeg</span></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;"></span></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;"></span></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;"></span></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;"><div>
• 2 star anise</div>
<div>
• 2 bottles of full bodied red wine<o:p></o:p></div>
</span><div>
</div>
</span><br />
<div>
</div>
</div>
<span style="color: white; font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;">•750 ml Cranberry Juice<o:p></o:p></span></span></div>
<span style="color: white; font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;">•750 ml 7Up or Sprite<o:p></o:p></span></span></div>
<span style="color: white; font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: white; font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;">(Sparkling water if you prefer)</span><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB"><o:p></o:p></span></b></div>
<span style="color: white; font-family: Times New Roman;">
</span></td><span style="color: white; font-family: Times New Roman;">
</span><td style="background-color: transparent; border-color: rgb(0, 0, 0) windowtext windowtext rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1pt 1pt 0px; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 276.7pt;" valign="top" width="369"><span style="color: white; font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<em><span lang="EN" style="color: white; font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;">This is really easy to make and tastes
like Christmas in a glass. It’s a lovely celebration of those traditional
festive spices like cloves and cinnamon and vanilla adds a wonderful aroma. </span></em><span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><div style="mso-special-character: line-break;">
<span style="color: white;">
</span> </div>
<span style="color: white;"><div style="mso-special-character: line-break;">
<o:p></o:p> </div>
</span><div style="mso-special-character: line-break;">
</div>
</span><br />
<div style="mso-special-character: line-break;">
</div>
</div>
<span style="color: white; font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><span style="color: white;">Pour the wine and cranberry juice into a
large pot and slowly heat.<span style="mso-spacerun: yes;"> </span>Add in your
fruits and sugar stirring continuously.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></span></div>
<span style="color: white; font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"></span><br />
<span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><div>
<span style="color: white;">
Add the cloves, cinnamon, mixed spice, star anise and nutmeg. Throw in your
halved vanilla pod and stir in.<span style="mso-spacerun: yes;"> </span>Bring
to the boil for about 4 to 5 minutes, reduce the heat and slowly add in the
7Up (or the sparkling water) stirring continuously.<o:p></o:p></span></div>
</span><br />
<div>
</div>
</div>
<span style="color: white; font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: white; font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;"><o:p> </o:p></span></div>
<span style="color: white; font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: white;"><span lang="EN" style="font-family: "Tahoma","sans-serif"; font-size: 8.5pt; mso-ansi-language: EN;">Allow to cool and store in a cool area
until needed.<span style="mso-spacerun: yes;"> </span>Reheat as required.<span style="mso-spacerun: yes;"> </span></span><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB"><o:p></o:p></span></b></span></div>
<span style="font-family: Times New Roman;">
</span></td><span style="font-family: Times New Roman;">
</span></tr>
<span style="font-family: Times New Roman;">
</span></tbody></table>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;">
<br /></div>
</span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: white;"><b><span style="font-size: 11.5pt;">Handmade Rose Water
Marshmallow</span></b><o:p></o:p></span></div>
<span style="color: white;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 12pt;">
<o:p><span style="color: white;">From Ballymaloe Country House </span></o:p></div>
<span style="color: white;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: white;"><span style="font-size: 11.5pt;">Once you taste handmade
marshmallow you will never go back to the mass produced version. This recipe
makes delicately flavored and lighter than air marshmallow that is best enjoyed
within a few days of making.</span><br />
<br />
<b><span style="font-size: 11.5pt;">Makes approx 100</span></b><br />
<br />
<span style="font-size: 11.5pt;">455g (1lb) granulated or caster sugar</span><br />
<span style="font-size: 11.5pt;">1 tablespoon liquid glucose</span><br />
<span style="font-size: 11.5pt;">9 gelatine leaves or 5½ rounded teaspoons of
powdered gelatine</span><br />
<span style="font-size: 11.5pt;">2 large egg whites</span><br />
<span style="font-size: 11.5pt;">1 tablespoon good quality rose water</span><o:p></o:p></span></div>
<span style="color: white;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: white;"><span style="font-size: 11.5pt;">Red food colour paste</span><br />
<span style="font-size: 11.5pt;">4 tablespoon icing sugar and 4 tablespoon
cornflour sieved together</span><o:p></o:p></span></div>
<span style="color: white;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<br /><span style="color: white;">
<span style="font-size: 11.5pt;">1. Line the bottom of a 30x20cm baking tray with
parchment paper. Dust with sieved icing sugar and cornflour.</span><br />
<span style="font-size: 11.5pt;">2. Place sugar, glucose and 200 ml of water in a
heavy bottom saucepan. Stir to ensure all of the sugar is wet. Using a pastry
brush dipped water, remove any sugar crystals from the side of the saucepan.
Place the saucepan on a medium heat and bring to the boil. Once boiling do not
stir, simply tilt the pot from side to side to ensure the solution heats evenly
until it reaches 127°C. It is important to keep an eye on the temperature using
a sugar thermometer.</span><br />
<span style="font-size: 11.5pt;">3. Meanwhile, rehydrate the gelatine in 140ml
water.</span><br />
<span style="font-size: 11.5pt;">4. When the boiling syrup reaches 110°C start
whipping the egg whites in the bowl of an electric mixer until stiff peaks
form.</span><br />
<span style="font-size: 11.5pt;">5. Add the rehydrated gelatine and water into
the syrup when it reaches 127°C and stir with a wooden spoon. The mixture will
foam slightly, this is normal. Pour the hot syrup onto the egg whites and whip
on full speed for 5-10 minutes until the marshmallow thickens and the bowl of
the mixer is warm to the touch. Turn the speed of the mixer to low and whisk in
the rosewater and enough food colour paste to turn the marshmallow baby pink.</span><br />
<span style="font-size: 11.5pt;">6. Spoon the thick marshmallow mix onto the
lined baking tray and smooth with a palette knife. Allow to set (usually takes
2 hours).</span><br />
<span style="font-size: 11.5pt;">7. Dust the top of the marshmallow with the
icing sugar and cornflour mix. Turn out onto a work surface, peel off the paper
and cut into cubes. Roll each marshmallow in the cornflour and icing sugar mix
to finish.</span><o:p></o:p></span></div>
<span style="color: white;">
</span><br />
<span style="color: white;"> </span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;">
<span style="font-family: Times New Roman;">
<o:p></o:p></span></div>
</div>
About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-12477280540710796952012-05-03T02:24:00.000-07:002012-05-03T02:24:08.050-07:00Houses, Castles & Gardens of Ireland - Sprucing up the Tea Rooms<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, 'Times New Roman', serif;">Guest Blog fro</span><span style="font-family: Georgia, 'Times New Roman', serif;">m Sara Waldburg of Houses, Castles and Gardens.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">All
around this island grand houses and castles that open to the public are drawing
back the shutters, sprucing up the tea rooms and memorising histories both fact
and legend from long, long ago! It’s
all about being ready for the first visitors of the season. They are in for a treat this year because property
owners and managers have been planning their events schedule for months now and
finally the websites are starting to fill with an array of activities that
makes you dizzy with anticipation … I want to go to them all but here are just
a few to entice us from hibernation.</span></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoDwz1YEtn4xxiG5XvYGlv9SAy8mi4yB7nbN8t6GmbuDe60-Kuy6gPQUWR9ilGxYkYkCBYXTQWaaPq81HH9FZcoYmQgcK0WOWeZlMCXMwK5N3GBNzGVlYC-ai3P4rZiGHy_QvJVCyJXGE/s1600/Powerscourt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoDwz1YEtn4xxiG5XvYGlv9SAy8mi4yB7nbN8t6GmbuDe60-Kuy6gPQUWR9ilGxYkYkCBYXTQWaaPq81HH9FZcoYmQgcK0WOWeZlMCXMwK5N3GBNzGVlYC-ai3P4rZiGHy_QvJVCyJXGE/s320/Powerscourt.jpg" width="213" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Powerscourt Gardens.</span></td></tr>
</tbody></table>
<span style="font-family: Georgia, 'Times New Roman', serif;"><st1:place w:st="on"><a href="https://hcgi.ie/property-list/item/35-powerscourt-gardens"><st1:placename w:st="on"><span lang="EN-GB">Powerscourt</span></st1:placename><span lang="EN-GB"> <st1:placetype w:st="on">Gardens</st1:placetype></span></a></st1:place><span lang="EN-GB"> at Enniskerry, Co.
Wicklow is an ideal site to start. Powerscourt has a
range of<a href="http://www.powerscourt.ie/events"> events</a> stretching as far as June.
Gardeners could be there once a week to learn about growing vegetables
and flowers, taking photographs or joining a guided tour of the magnificent
trees on the estate in the company of tree expert, Michael Carey. </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Not to be missed either is Carol Bone’s
demonstration of Spring Flowers taking place in the Pavilion Garden Centre near
the car park. Carol is the Chairperson
of the Association of Irish Floral Artists and her arrangements are
extraordinarily creative, yet, she is able to impart that ‘have a go’ feel as
soon as the demo is over! I discovered
some lovely gardens to visit on the <a href="http://www.aoifa.com/">AOIFA</a> website which presumably specialise in
plants suitable for all kinds of flower arrangements. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIISr-VacnjdXhSmurdrv2whFbLhDnEI7hQh9BHn9L78CFxG11M_iRB_oaplNnHAAhAVF4C286cqmFuLGRH7nZPKDN-G4CIFzZUlCVGX7qLRUR6mH9K_2bttTsfhGAZdgl6jpkmj8a5g2/s1600/Mount+Stewart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIISr-VacnjdXhSmurdrv2whFbLhDnEI7hQh9BHn9L78CFxG11M_iRB_oaplNnHAAhAVF4C286cqmFuLGRH7nZPKDN-G4CIFzZUlCVGX7qLRUR6mH9K_2bttTsfhGAZdgl6jpkmj8a5g2/s320/Mount+Stewart.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Mount Stewart</span></td></tr>
</tbody></table>
<span lang="EN-GB"><span style="font-family: Georgia, 'Times New Roman', serif;">Our
Motorways in <st1:country-region w:st="on"><st1:place w:st="on">Ireland</st1:place></st1:country-region>
are so good now that day outings and short weekend breaks are a perfectly
feasible way to get to know parts of this island once considered too much
trouble to be worth the effort. Now some
of the most handsome examples of architecture and landscaped gardens are to be
seen in <st1:country-region w:st="on"><st1:place w:st="on">Northern Ireland</st1:place></st1:country-region>.
In early May there will be the Tulip Festival at <a href="https://hcgi.ie/property-list/item/81-glenarm-castle-estate">Glenarm Castle</a> on the Co. Antrim coast and at <st1:place w:st="on"><a href="https://hcgi.ie/property-list/item/83-mount-stewart-house-a-gardens"><st1:placetype w:st="on">Mount</st1:placetype> <st1:placename w:st="on">Stewart</st1:placename></a></st1:place>
we have already missed an event called ‘Rise & Shine’ when the doors were
opened on the visitor season with demonstrations and handy hints for spring
cleaning in your own home. I can smell
that beeswax polish from here!<o:p></o:p></span></span></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Gd4ZLXTY5xoPZ_c7M3VpEap7_yK-wE7KeZAkG21x1wHQqdtUIZ4JIXpq0v7-kGSxrSwW-bt2r3CCmVQrVY_IlvYG5CwmCCHKsQ7n6gLP30YhaOPu2qH5cQD-yU9gvEvqvaYeXQP3ymKK/s1600/Killruddery.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Gd4ZLXTY5xoPZ_c7M3VpEap7_yK-wE7KeZAkG21x1wHQqdtUIZ4JIXpq0v7-kGSxrSwW-bt2r3CCmVQrVY_IlvYG5CwmCCHKsQ7n6gLP30YhaOPu2qH5cQD-yU9gvEvqvaYeXQP3ymKK/s320/Killruddery.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Kilruddery House & Gardens</span></td></tr>
</tbody></table>
<span style="font-family: Georgia, 'Times New Roman', serif;">So
where can you get an overview of what is taking place in these glorious
properties throughout this island?
<a href="https://hcgi.ie/">Houses, Castles & Gardens of Ireland</a> has recently redeveloped its
website to
reflect the wonderfully diverse range of activities taking place at properties
such as <a href="https://hcgi.ie/properties/all-properties/item/50-lismore-castle-gardens-a-gallery">Lismore Castle</a>, <a href="https://hcgi.ie/properties/all-properties/item/64-brigits-garden">Brigit’s Garden</a>, the Victorian Walled Garden at
<a href="https://hcgi.ie/property-list/item/80-kylemore-abbey">Kylemore Abbey</a> and <a href="https://hcgi.ie/property-list/item/53-killruddery-house-a-gardens">Killruddery House & Gardens</a> to name a few. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVcFe4OrN9PQRGTJ_bO8Ni45ni_TURHXnAfVrq2IvQpZEQJyWJTPcQj83zqQD2dGimf4clLhh5ba43NdKaZ_i6cVRTqPg1Komjf5_xbL3GvnEba2OEdFMAhthndaxTE3q_tphezGLOA7V/s1600/Lismore+Castle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVcFe4OrN9PQRGTJ_bO8Ni45ni_TURHXnAfVrq2IvQpZEQJyWJTPcQj83zqQD2dGimf4clLhh5ba43NdKaZ_i6cVRTqPg1Komjf5_xbL3GvnEba2OEdFMAhthndaxTE3q_tphezGLOA7V/s320/Lismore+Castle.jpg" width="239" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Lismore Castle</span></td></tr>
</tbody></table>
<span style="font-family: Georgia, 'Times New Roman', serif;">Of course, these are the better know ones
but other jewels in our crown are the delightful <a href="https://hcgi.ie/property-list/item/37-deepwell">Deepwell</a>, <a href="https://hcgi.ie/property-list/item/28-coolcarrigan-gardens">Coolcarrigan</a> and
<a href="https://hcgi.ie/property-list/item/30-primrose-hill">Primrose Hill</a> which are as much pleasure gardens of today as was the original
intention when garden design took off in the sixteenth century. </span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3g8YOxJgLoKjq_hjcVAJ1BSFGMBZkL5-gt4LpECfNvzwA_0VvEgZ6IdIlMUBqsS8ISbEQoOVN4GpoXjuMjGLWXkHCvHF4NH5BWFS6Rote99014gLIJmXn26J4dQglAUwQs7geow2Bylem/s1600/Deepwell.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3g8YOxJgLoKjq_hjcVAJ1BSFGMBZkL5-gt4LpECfNvzwA_0VvEgZ6IdIlMUBqsS8ISbEQoOVN4GpoXjuMjGLWXkHCvHF4NH5BWFS6Rote99014gLIJmXn26J4dQglAUwQs7geow2Bylem/s320/Deepwell.jpg" width="294" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Deepwell<br /><br /><span style="text-align: left;">See the </span><a href="https://hcgi.ie/index.php" style="text-align: left;">Houses, Castles and Gardens</a><span style="text-align: left;"> website for more lovely ideas for days out this Summer. </span></span></td></tr>
</tbody></table>
<span style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
</div>About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com1tag:blogger.com,1999:blog-8269965636379356524.post-6964088975187917852012-03-13T03:13:00.000-07:002012-03-13T03:13:53.332-07:00Irish Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBL6znj22XlLuZfNQDKZC1_YwB1OkXXQ5dO_7uzHH7GCSI0CSEgWzpqIlZXQz_djZ-n488XIdph3QMWTG4yHC5aedgV_liwNCBSb6VDuY5oKrnOhar4xiTpCF86uKyNscZoYo5Bv9YITOp/s1600/Ballymaloe+Daffodils.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBL6znj22XlLuZfNQDKZC1_YwB1OkXXQ5dO_7uzHH7GCSI0CSEgWzpqIlZXQz_djZ-n488XIdph3QMWTG4yHC5aedgV_liwNCBSb6VDuY5oKrnOhar4xiTpCF86uKyNscZoYo5Bv9YITOp/s320/Ballymaloe+Daffodils.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Ballymaloe House</span></td></tr>
</tbody></table>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Rosemary and raisin soda bread, Ballymaloe House.</span></b><br />
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<i><b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></b></i></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1lb/450g firmly packed plain white flour, preferably unbleached</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 level tsp of salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 level tsp bread soda (bicarbonate of soda)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 oz/75g of raisins</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp of fresh rosemary, chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">14 fl oz/400ml of sour milk or buttermilk to mix</span></li>
</ul>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></i></b></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pre-heat a very hot oven to 230c or gas mark 8.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Sieve the flour , salt and bread soda into a large bowl, then add the raisins and rosemary.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Make a well in the centre. Pour all of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be soft and not too wet and sticky.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">When it all comes together, turn it out onto a well floured work surface. Tidy up the shape and flip over gently. </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pat the dough into a circle about 1.5 inch/4cm deep. It is traditional in Ireland to cut a cross on the top, to help the loaf to cook evenly.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Bake in the pre-heated oven for 15 minutes, then reduce the temperature to 200c/gas mark 6 and continue baking for a further 20-30 minutes, or until done. To test, tap the bottom of the bread, if it is fully cooked it will sound hollow. </span></li>
</ul>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9NL0B_6XAIGxyI2RPgFrJlobH-QuRVNca0t9glRGOghPisUbnFkp_jbmfRPjZtyflsGQE-IS5ZPXYO1uZXfhNA3T4up0vb35LlBeZgVFZDUS7OqCC7-qIjF4v0q1oXAjfUDg-2PMZ2hV/s1600/Bushmills.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9NL0B_6XAIGxyI2RPgFrJlobH-QuRVNca0t9glRGOghPisUbnFkp_jbmfRPjZtyflsGQE-IS5ZPXYO1uZXfhNA3T4up0vb35LlBeZgVFZDUS7OqCC7-qIjF4v0q1oXAjfUDg-2PMZ2hV/s320/Bushmills.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Bushmills Inn</span></td></tr>
</tbody></table>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Armagh apple tartlets with caramel sauce, Bushmills Inn.</span></b></div>
</div>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i></b></div>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients: </span></i></b><b><i><span style="font-family: Georgia, 'Times New Roman', serif;">(Serves 4)</span></i></b></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">For tartlets:</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3-4 eating apples</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 thin round puff pastry, approx 6 inch/15 cm in diameter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1oz/25g of unsalted butter, melted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">a little icing sugar</span></li>
</ul>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">For the frangipane: </span></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3oz/75g unsalted butter, very soft</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3oz/75g caster sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 large egg, beaten</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4oz/110g ground almonds</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1oz/25g plain flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"> 0.5 fl oz/15ml of milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">a dash of calvados</span></li>
</ul>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">For the caramel sauce:</span></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">14oz/400g caster sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">16fl oz/500ml cold water</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">16fl oz/500ml cream</span></li>
</ul>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Garnish:</span></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">A little creme fraiche</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">fresh mint leaves</span></li>
</ul>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></i></b></div>
</div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 180c/gas mark 4.</span></div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Frangipane: Beat the butter and sugar till light and fluffy, then fold in the egg, ground almonds, flour, milk and finally the calvados. Chill in the fridge until required.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pastry bases: Place the puff pastry discs onto a floured baking tray and prick with a fork. Bake in the pre-heated oven for 8-10 minutes or until golden brown and slightly rising.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">While still warm, and to keep the disc quite flat, place another baking sheet on top and push down slightly to expel the air from the pastry.</span></li>
</ul>
<div style="text-align: left;">
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Caramel sauce: In a heavy-based pan, heat the sugar and water gently until it forms a rich golden coloured syrup. </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Remove from the heat and allow to cool slightly, then heat the cream and carefully add to the syrup. Return to the heat for a few seconds, strain through a fine sieve if necessary.</span></li>
</ul>
</div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To complete: Arrange the cooled pastry discs on a baking sheet and spread a layer of the frangipane on each one, leaving a narrow margin around the edge. Peel, core and thinly slice the apples and arrange neatly on top of the tarts. Brush with melted butter and bake for 10-12 minutes.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Finally, dust the tart with icing sugar and place under the grill until the sugar starts to caramelise.</span></li>
</ul>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To serve: Place the tartlets on warmed dessert plates and drizzle the caramel sauce around them. Garnish with a little creme fraiche and a sprig of mint, and finally dust with icing sugar.</span></li>
</ul>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wCWelBIPxLVZAX4hlVj98hnf1d4xZhRB-nXCaZHuecNHifyI-du0anaibQHZRp6WDA8q8CxfEJHFIvi-XgzuLS9JjcWk_Wxqk1l9JmrkQzEdD7qMJXcabdE6T3qhW5SSCsqpV1H8umE9/s1600/Cashel+House+Exterior+13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wCWelBIPxLVZAX4hlVj98hnf1d4xZhRB-nXCaZHuecNHifyI-du0anaibQHZRp6WDA8q8CxfEJHFIvi-XgzuLS9JjcWk_Wxqk1l9JmrkQzEdD7qMJXcabdE6T3qhW5SSCsqpV1H8umE9/s320/Cashel+House+Exterior+13.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Cashel House</span></td></tr>
</tbody></table>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Warm Cashel Mussels with garlic, tomato and chilli, Cashel House, Co Galway.</span></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE97hizPryXRbi1QmhTlCHkBF7mOgQG1UY0B6EsD3pSubegd9Gi_bZ6HN2IctEyprLiA2cMGxOPN-q2qyKoJPh2E_AvokLef77q6ub5eywXW-gAVaL4zmgLOzoEI-k3yI9_Yi1eXy2hyphenhyphenrJ/s1600/cas+mussels+low.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE97hizPryXRbi1QmhTlCHkBF7mOgQG1UY0B6EsD3pSubegd9Gi_bZ6HN2IctEyprLiA2cMGxOPN-q2qyKoJPh2E_AvokLef77q6ub5eywXW-gAVaL4zmgLOzoEI-k3yI9_Yi1eXy2hyphenhyphenrJ/s320/cas+mussels+low.JPG" width="320" /></a></div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b></div>
</div>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b></div>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><i>Ingredients:</i> </span></b><b><i><span style="font-family: Georgia, 'Times New Roman', serif;">(Serves 6)</span></i></b></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6.5 lb/3kg mussels</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 cloves of garlic, peeled and finely chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 green & 1 red chilli finely chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tin of plum tomatoes (14oz/400g)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 pint/300ml lager</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 scallions (spring onions), cut into strips</span></li>
</ul>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></i></b></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Wash the mussels in cold water, scrub well and remove the beards. Use only mussels which are tightly closed, discarding any that are open.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">In a large pan, heat some olive oil and saute the garlic in it to soften a little without browning.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add the mussels and cook for 5 minutes (or just until the shells are opening)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add the chopped chillis and tomatoes.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cook for a further 3 minutes to heat through, then finally add the lager and cook for a further 2 minutes or until the broth reaches boiling point.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Serve in large bowls topped with sliced scallions and accompany with home made brown bread.</span></li>
</ul>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMiTVPgn9aBVU-Sm2t7uUPnvroyXqaNIvjxdQ4hA405hgylr2M-mHHqBHjrQkl9PCsUwth7knNUjIGPD5NHH0aR4CYvLQsZ6j16HBvVMOVvKoaCwASuUMI842t5rusD2-RoVg-WL1NXsL/s1600/BAR+2+LOW+RES.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMiTVPgn9aBVU-Sm2t7uUPnvroyXqaNIvjxdQ4hA405hgylr2M-mHHqBHjrQkl9PCsUwth7knNUjIGPD5NHH0aR4CYvLQsZ6j16HBvVMOVvKoaCwASuUMI842t5rusD2-RoVg-WL1NXsL/s320/BAR+2+LOW+RES.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">L'Ecrivain Restaurant</span></td></tr>
</tbody></table>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Cured wild Irish salmon with whiskey yoghurt and sweet mustard dressing, L'Ecrivain Restaurant. </span></b></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
</div>
<div>
<i><b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients: </span></b></i><b><i><span style="font-family: Georgia, 'Times New Roman', serif;">(Serves 6-8)</span></i></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">For the cured salmon:</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2lb/900g tail end fillet of wild salmon, scaled, with the skin on</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3tbsp sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1.5 tbsp coarse sea salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1tbsp fresh dill, chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">a sprinkling of crushed white peppercorns</span></li>
</ul>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">For dressing:</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">5 fl oz/150ml of wholegrain mustard</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp honey</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4.5 oz/ 125g tub of natural yoghurt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">half measure of Irish whiskey</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Garnish: salad leaves of your choice</span></li>
</ul>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></i></b></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Salmon: Mix the curing ingredients - sugar, salt, chopped dill and crushed peppercorns and sprinkle over the flesh side of the salmon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Wrap in cling film and refrigerate for 12 hours (farmed salmon takes 24 hours as it has more fat)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Dressing: Mix mustard and honey together, mix yoghurt and whiskey together.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Assembly: Arrange some salad leaves on serving plates. Slice the salmon thinly and arrange on top. Drizzle some mustard dressing around the edge of the plate, and serve with the whiskey yoghurt. </span></li>
</ul>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JbQUoLklYtIYyF7O-9UXMKrWF4Cr7BQD4LaAONd_7PJ75TxXnipdcBaMRcFVbDKCRnpG9TiHHKEmoyZB-HwRmU9xhsuGY2qnWunakwXU6T56SCKZRzs1N6mAjBtOHKsPMzqIWRJ0Db9w/s1600/Longueville+Exterior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JbQUoLklYtIYyF7O-9UXMKrWF4Cr7BQD4LaAONd_7PJ75TxXnipdcBaMRcFVbDKCRnpG9TiHHKEmoyZB-HwRmU9xhsuGY2qnWunakwXU6T56SCKZRzs1N6mAjBtOHKsPMzqIWRJ0Db9w/s320/Longueville+Exterior.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Longueville House</span></td></tr>
</tbody></table>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Murphy's and Walnut Bread, Longueville House, Co Cork.</span></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b></div>
</div>
</div>
</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDsdNJX0QKO2hoGl61mroMkt10fE_J-lCWtpqwgieSb4KcQ2g6RnPlD3kLW5LG9bF_A6hjJkxxXypHEmmql07CmSrvLT3vL9lbwNLpp5Zr6YXsbqleGMctGjDzhJuAqAlPTb4dlI_Pu96/s1600/Brown+Bread+4+low.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDsdNJX0QKO2hoGl61mroMkt10fE_J-lCWtpqwgieSb4KcQ2g6RnPlD3kLW5LG9bF_A6hjJkxxXypHEmmql07CmSrvLT3vL9lbwNLpp5Zr6YXsbqleGMctGjDzhJuAqAlPTb4dlI_Pu96/s320/Brown+Bread+4+low.JPG" width="320" /></a></div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b><br />
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients: Makes two loaves</span></i></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">8fl oz / 225ml Murphy's Irish Stout</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">8fl oz / 225ml warm water</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp treacle</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1.5 oz / 40g fresh yeast</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1.75 lb / 800g (firmly packed) wholemeal flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp walnuts, chopped</span></li>
</ul>
<div>
<i><b><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></b></i></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">In a saucepan, warm the stout and water to about blood temperature. (If overheated it will kill the yeast in the stout.)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Remove from the heat, whisk in the treacle and then the yeast making sure it dissolves into the stout completely.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Mix the flour, salt and walnuts together. Make a well in the centre, and add the wet ingredients. Mix well to make a fairly soft, pliable dough; adjust with a little extra water or flour if it seems too dry or wet.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Divide the mixture in two, and place in two buttered loaf tins, 8inch/20cm x 4inch/10cm. Leave in a warm place for about 1 hour, to rise.</span></li>
</ul>
</div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 170c / Gas Mark 3.</span></li>
</ul>
</div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Bake the loaves in the preheated oven for 45 minutes, then remove them from the tins and turn upside-down on oven rack, continue baking for a further 15 minutes or until the loaves sound hollow when rapped on the base with your knuckles.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cool on a wire rack.</span></li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgWpZ7TaDTm8T0K4WjLwUUga0sIZxwtX8naww766-kLgmifiUmKcZS0d-soTp3s1L_pl_7RtV9dKmWBvNdtN3azF7PwBBY1TVvBMtE2ykj6kn50IQVUk3AzV5FAgFlGjEgMiAMqqe9B5f/s1600/moy2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgWpZ7TaDTm8T0K4WjLwUUga0sIZxwtX8naww766-kLgmifiUmKcZS0d-soTp3s1L_pl_7RtV9dKmWBvNdtN3azF7PwBBY1TVvBMtE2ykj6kn50IQVUk3AzV5FAgFlGjEgMiAMqqe9B5f/s320/moy2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Moy House</span></td></tr>
</tbody></table>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Pan-fried turbot, Galway Bay prawn, fennel and asparagus, with a citrus sauce, Moy House, Co Clare.</span></b><br />
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b></div>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients: (serves 4)</span></i></b></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1.5lb / 700g turbot fillet (8 x 3oz/75g portions, approx.)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">20 Galway Bay prawns (langoustines)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 bulb of fennel</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">a little olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">8 asparagus spears</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">salt & freshly milled pepper</span></li>
</ul>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Sauce:</span></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Scant 4fl oz / 100ml fish stock</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">juice of two oranges</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">juice of half a lemon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3.5 oz / 100g butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">quarter pint / 150ml cream</span></li>
</ul>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Garnish:</span></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 tbsp balsamic vinegar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 courgette</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 small tomatoes, concasse</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 sprigs of fennel</span></li>
</ul>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></i></b></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To prepare fish & vegetables: Wash the turbot; cut into 8 pieces, if necessary; place in the refrigerator until ready to cook. Boil the prawns for 3 minutes, turn into a colander to drain and remove from their shells. Wash the fennel bulb and slice into rounds; wash the asparagus and trim off the coarse base of the stems.</span></li>
</ul>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To make the sauce: Put the fish stock, orange and lemon juice in a saucepan and boil, uncovered, until reduced by one quarter. Add the cream, remove from the heat and gradually incorporate the butter to make a smooth sauce. Set aside.</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To prepare the garnish: Simmer the balsamic vinegar in a saucepan until reduced by at least a quarter, and set aside. Wash the courgette and use a small knife to turn it into barrell shapes. Scald and peel the tomatoes, remove core and dice the flesh to make tomato concasse.</span></li>
</ul>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To cook: Fry the fennel in a little olive oil for 3 minutes; boil the asparagus for 3 minutes; boil the courgettes in salted water for 2 minutes. Brush the turbot lightly with olive oil; heat a dry pan and, when very hot, place the turbot skin side down and sear for 2 minutes. Turn over and sear the other side then lower the heat and cook for about a further 2 minutes. Add the prawns for a few moments to reheat.</span></li>
</ul>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To serve: Place the fennel in the centre of four heated plates, then place two spears of asparagus on top, then a piece of turbot, five prawns and finally the second portion of turbot. Place the turned courgettes and tomato concasse around the fish and spoon the citrus sauce around the place. Flash under the grill, and finish with a sprig of fennel and a drizzle of balsamic reduction. </span></li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRzAvIPOX-Uk1yBBXqJFZtAfXzJVWa-Jt8fU71etFdAP_CVmjyZCsVKUlBKQyaWjmIaYXNCwbtUKEXX1Edq5Fme1s4L03__NpOw-fyKOndAmv1K6aBaUuTkbsDSKrzWyIHM5uD6k0VI0b/s1600/Rathsallagh+House+-+Exterior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRzAvIPOX-Uk1yBBXqJFZtAfXzJVWa-Jt8fU71etFdAP_CVmjyZCsVKUlBKQyaWjmIaYXNCwbtUKEXX1Edq5Fme1s4L03__NpOw-fyKOndAmv1K6aBaUuTkbsDSKrzWyIHM5uD6k0VI0b/s320/Rathsallagh+House+-+Exterior.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Rathsallagh House</span></td></tr>
</tbody></table>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Braised shank of Wicklow lamb with crushed rosemary potatoes, tomatoes and olives, Rathsallagh House, Co. Wicklow.</span></b></div>
</div>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><i>Ingredients:</i> </span></b><b><i><span style="font-family: Georgia, 'Times New Roman', serif;">(Serves 4)</span></i></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 lamb shanks, medium sized</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Salt and freshly ground pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 onion, roughly chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 carrot, roughly chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 leek, roughly chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 bay leaf</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">half bottle of red wine</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">18 fl oz / 500ml beef or chicken stock</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 x 8 fl oz/225ml cups baby potatoes, boiled</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 onion, finely chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 scallion (spring onion), finely chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp rosemary, finely chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">16 sundried tomatoes</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">16 kalamata olives</span></li>
</ul>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></i></b></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat a moderate oven 170c / gas mark 3</span></li>
</ul>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To cook the lamb: Season the lamb shanks with salt and freshly ground pepper. Heat a flameproof casserole, add a tablespoon of the olive oil and sear the shanks in it until golden brown on all sides.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Remove the meat from the pan and set aside. In the same pan, saute the onion, carrot and leek , with the bay leaf, until wilted. Stir in the wine and stock.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Return the shanks to the casserole, cover and cook in the preheated oven for 1 hour, then turn them over carefully and cook for a further 30 minutes, or until the meat is tender and falling off the bone. Place the shanks on a baking tray.</span></li>
</ul>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To make the sauce: Strain the cooking liquid into a saucepan and simmer, uncovered, until reduced by about half. Check the flavour as you do this as it may become too salty if reduced to much.</span></li>
</ul>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Potatoes: Melt the butter with the remaining olive oil in large frying pan. Saute the potatoes, onion, scallion and rosemary over a medium heat until the potatoes are heated through and crispy.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add the tomatoes and olives and heat through. Season to taste with salt and freshly ground pepper.</span></li>
</ul>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To assemble the dish: Re-heat the lamb shanks in the preheated oven (170c / gas mark 3) for about 15 minutes, or until hot and sizzling. Reheat the sauce. Divide the hot potatoes between four heated plates, place the shanks against them, pour the sauce over shank and serve at once.</span></li>
</ul>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQYGQAP2XiP-Y3x08sDKH3hUmN_pjUNul9ng0mQE6JEk4XJ51a26_fglVs-813KVYRK9E185VSYocs4c8YoEOXP_M72Y0A5YNksiDYuxxrsN6SDWzO5fscPw175DYV2V6nb_VmZKf-tjd/s1600/Rosleague+Manor+-+Exterior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMQYGQAP2XiP-Y3x08sDKH3hUmN_pjUNul9ng0mQE6JEk4XJ51a26_fglVs-813KVYRK9E185VSYocs4c8YoEOXP_M72Y0A5YNksiDYuxxrsN6SDWzO5fscPw175DYV2V6nb_VmZKf-tjd/s320/Rosleague+Manor+-+Exterior.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Rosleague Manor</span></td></tr>
</tbody></table>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Wild Connemara Salmon Tartare, Rosleague Manor, Co Galway.</span></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b></div>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients: </span></i></b><b><i><span style="font-family: Georgia, 'Times New Roman', serif;">(Serves 4)</span></i></b></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">9 oz / 250g wild salmon fillet</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">juice of one lemon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp fresh coriander, chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp fresh parsley, chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">a dash of Tabasco</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">a little salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">a little cayenne pepper</span></li>
</ul>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></i></b></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Skin the salmon and check that there are no bones in it, then chop finely.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Mix all of the other indredients with the salmon, seasoning to taste with a little salt and some cayenne pepper.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Serve immediately, with toasted brown bread.</span></li>
</ul>
</div>
</div>
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzLMRC_sA24bFDfWkVh8PSIOVPxCrVHnP_wcLBdEKpMMqUCxj9ed6rdMRi0cp39NhjU0LikfcbtUyBWRNd5-B5mKq8UNpdiXcqE2FeO89YqNceS7jnTf11powaOg6wdze9eVLaIrXfGAK/s1600/wineportexterior1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzLMRC_sA24bFDfWkVh8PSIOVPxCrVHnP_wcLBdEKpMMqUCxj9ed6rdMRi0cp39NhjU0LikfcbtUyBWRNd5-B5mKq8UNpdiXcqE2FeO89YqNceS7jnTf11powaOg6wdze9eVLaIrXfGAK/s320/wineportexterior1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Wineport Lodge</span></td></tr>
</tbody></table>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Beef and Guinness Stew, Wineport Lodge, Co Westmeath.</span></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b><br />
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients: (Serves 6-8)</span></i></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2.25 lb / 1kg of stewing beef, e.g. shin, flank or rib, trimmed & cut into 1" / 2.5 cm cubes</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1oz / 25g flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">oil & butter, as required</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 onion peeled and sliced</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 onion, peeled and sliced</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 carrots, sliced thickly, about 1cm </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">half celeriac or 3-4 stalks celery, trimmed and cubed</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 large or 2 small parsnips, peeled & cubed</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Boquet garni or mixed herbs & seasoning, as required</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 pint/ 600ml Guinness, or beef stock</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">quarter bottle / 225ml prune juice or to taste (optional)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">half an orange, left whole (optional)</span></li>
</ul>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation: </span></i></b></div>
<div>
<br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 150c / gas mark 2</span></li>
</ul>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Season the beef and toss in the flour to coat. Heat a little oil and butter in a heavy pan and brown the meat in batches, then transfer to a casserole.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add the onions and other vegetables and sweat gently for a few minutes in the same pan. Transfer to the casserole.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add any remaining flour to the pan, stir to absorb whatever fat is left, then cook for a minute before stirring in the Guinness or stock, and prune juice if using; add liquids to the casserole (enough to cover the main ingredients), also the bouquet garni or mixed herbs and the orange; season, stir to mix well, cover and cook in the oven for about 2 hours, until the beef is tender.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Remove the orange and bouquet garni, check seasoning and serve with mashed potatoes, 2 prunes soaked in Guinness (optional) and chopped parsley.</span></li>
</ul>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Happy cooking and La Fheile Padraig Shona from all at Irelands Blue Book.</span></div>
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</div>About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-24094130525601261732012-03-06T03:32:00.000-08:002012-03-13T03:03:41.448-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/rathmullan.htm">Rathmullan House</a> stands
on the edge of the village and port of Rathmullan, Co Donegal. This year the house celebrates 50 years in business as one of Ireland's leading country house hotels. Let us take a journey through the history of Rathmullan house to the present day.</span></span><br />
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span><br />
<span lang="GA">
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<span style="font-size: large;"><span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;"> A</span></span><span style="font-family: Georgia, 'Times New Roman', serif;"> Sense of History</span></span></div>
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<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">The man who built
Rathmullan House in around 1820 was Andrew Knox, a prominent landowner and MP
whose principal residence was the fine Prehen House outside Derry. The building
was initially called The Lodge, and was a summer retreat for Andrew, his wife
Mary and younger members of their family of ten children.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">The Knoxes were
already long established in the Rathmullan area, going all the way back to 1612.
They were very much part of the Irish landed gentry - Andrew was described as
“the most extensive landowner in the parish” in the Ordnance Survey papers of
1834. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">The family had a
storied past. Bishop Andrew Knox, a Scot, arrived as part of the Plantation of
Ulster around 1612. He was of the same family as John Knox, who founded the
Presbyterian Church of Scotland half a century before. <o:p></o:p></span></span></div>
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<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">Bishop Knox was
granted the ‘Friars’ lands’ in Rathmullan (King James I also appointed 25
horsemen and 15 soldiers to help him hold on to them). The Bishop lived in a
fortified house within the old Priory, now Rathmullan’s most notable ruin.
Fortified, of course, because this was still the wild North West. <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-Oobz_3mrob5csv_oWj3SzIcXw_tyMQAK1Y6Ur5K1GK9Z3Pu4Wkp4UOWPV8f6pTKMLFfx8JYU59J3uoLUe9QIM3fPZwSiJFiPISMp70WcggF4gg6q0wv-yc0SuTFfEUAG8kFjw0OJbNJ/s1600/Rathmullan+House+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-Oobz_3mrob5csv_oWj3SzIcXw_tyMQAK1Y6Ur5K1GK9Z3Pu4Wkp4UOWPV8f6pTKMLFfx8JYU59J3uoLUe9QIM3fPZwSiJFiPISMp70WcggF4gg6q0wv-yc0SuTFfEUAG8kFjw0OJbNJ/s320/Rathmullan+House+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rathmullan House</td></tr>
</tbody></table>
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">‘May you live in
interesting times’ can be a blessing or a curse, and it’s certainly the tale of
the Knoxes down the generations. Bishop Knox was in the vanguard of the
Plantation; his son Andrew lived through the 1641 Rebellion, when the Priory
came under attack; and the next Andrew was an army major within the walls of
Derry during the famous siege of 1688/89.<o:p></o:p></span></span><br />
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<i style="font-family: Georgia, "Times New Roman", serif;"><b>Hanged
MacNaghten</b></i></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Perhaps George
Knox, born around 1660, had an uneventful life, but his son Andrew –
grandfather of the first owner of Rathmullan House - was caught up in one of
the most sensational events of the next century. The tale of ‘Half-Hanged
MacNaghten’ is still dusted down regularly today, and was recently the subject
of a book.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">Andrew, a long-serving MP for Donegal, married Honoria Tomkins and they lived in the Priory in Rathmullan before moving to Derry around the mid-1700s when she inherited Prehen House. Andrew gave hospitality at Prehen to an old friend down on his luck, the celebrated gambler and bon viveur John MacNaghten. However, the relationship turned sour when MacNaghten wanted Andrew’s young daughter Mary-Anne to be his wife. After various twists and turns, the entire affair ended in tragedy in 1761 when MacNaghten ambushed the Knox family carriage on its way to Dublin, and Mary-Anne was killed.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2DnpcFp4VhRi2y7smgZhJRWhEzcAJWGGPCe8UG8coXqgh-9_V3dqykVtqmxlg12d-pBKVUFyk6u0I_TV4NYuEC6_4O843iEuL2qWLAJetrjMzrXom9Dro6qWlTEdSE4oI05_mZ1aBT1_m/s1600/Rathmullan+Beach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2DnpcFp4VhRi2y7smgZhJRWhEzcAJWGGPCe8UG8coXqgh-9_V3dqykVtqmxlg12d-pBKVUFyk6u0I_TV4NYuEC6_4O843iEuL2qWLAJetrjMzrXom9Dro6qWlTEdSE4oI05_mZ1aBT1_m/s320/Rathmullan+Beach.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rathmullan Beach</td></tr>
</tbody></table>
<span style="font-family: Georgia, 'Times New Roman', serif;">MacNaghten was
sentenced to death, despite having considerable public sympathy, but at the
gallows in Strabane the rope broke three times. This entitled him to escape
execution, but he said he didn’t want to be known as ‘Half-Hanged McNaghten’
and died at the fourth attempt. Of course, ‘Half-Hanged MacNaghten’ is what
he’s been called ever since.</span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">The oldest tablet
in the church in Rathmullan commemorates the death of Andrew Knox in 1774 and
also the loss of his only daughter Mary-Anne – ‘Mariana filia obiit November
1761’.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">Andrew and
Honoria had one other child, George. It was George’s son Andrew, nephew of the
ill-fated Mary-Anne, who built Rathmullan House (perhaps it was to have an
escape from the ghost of MacNaghten, which was naturally said to haunt Prehen
House).<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">Andrew and his
wife Mary were part of that intricate mix of relations and connections which
made up the Irish gentry. Andrew’s mother was Jane Mahon, one of the Pakenham
Mahon’s of the remarkable Strokestown Park House in County Roscommon, and
sister of Lord Hartland. Mary herself was one of the well-to-do McCauslands
from Daisy Hill, near Limavady.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">Andrew played a
prominent part in the life of the landlord class in Donegal, serving as MP and
as a lieutenant-colonel in the Donegal Militia.<o:p></o:p></span></span><br />
<br /></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYF1kg6Rh_4QVkXXdNpG6GmAfaJMOTNgFVC4_FW9MqMJ40jrgq4-8yKqD4ISsSpR6TSgeov-EQN66dYA4q3DOO-iZO0br4SBKJHf_CNDVxBQOELLCbddqsD6YryAwjjiY_dr7NGnxxOc7/s1600/Rathmullan+Village.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYF1kg6Rh_4QVkXXdNpG6GmAfaJMOTNgFVC4_FW9MqMJ40jrgq4-8yKqD4ISsSpR6TSgeov-EQN66dYA4q3DOO-iZO0br4SBKJHf_CNDVxBQOELLCbddqsD6YryAwjjiY_dr7NGnxxOc7/s320/Rathmullan+Village.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rathmullan Village</td></tr>
</tbody></table>
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>The Batts
arrive</i></b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><o:p><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></o:p></span><span style="font-family: Georgia, 'Times New Roman', serif;">The Knoxes
maintained The Lodge as their summer retreat until the mid 1830s, by which time
their children were long grown up. And so in 1836 Rathmullan House, as it
became known, got a new owner - Thomas Batt from 4 Donegall Place in Belfast.
His wife Charlotte was also originally Knox, a distant relative of those in
Rathmullan.</span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">Thomas was from
one of Belfast’s most prominent business families, founders of the Belfast bank
and owners of Purdysburn House (later the hospital). They also gave their name
to Batt’s Mountain in the Mournes. This Irish branch of the family, originally
Cornish, seems to have come from the New Ross area of Wexford, and indeed
Wexford and Waterford both have a ‘Batt Street’. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCenPgdsJ5NEpYyuYZdj1Xtdz5c5X0UrB-zCnfPhtnPFH5QUguPJuaKZN59TpaVHTwikoPk_M08g-bBPrRWpFZAI7zVzBBy3rzPy1YWyanKO0HMHzOBdhICOLNWl4c0OedZgbKCIyEXvY/s1600/View+from+Rathmullan+House.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCenPgdsJ5NEpYyuYZdj1Xtdz5c5X0UrB-zCnfPhtnPFH5QUguPJuaKZN59TpaVHTwikoPk_M08g-bBPrRWpFZAI7zVzBBy3rzPy1YWyanKO0HMHzOBdhICOLNWl4c0OedZgbKCIyEXvY/s320/View+from+Rathmullan+House.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View from the House</td></tr>
</tbody></table>
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">In the nature of
things, the family of Thomas’s wife Charlotte was also well-connected. One of
her uncles was the Earl of Ranfurly, another was a major general, and her
father and two other uncles were prominent clergymen. Her brothers-in-law
included the chairman of Dunville’s Whiskey firm in Belfast, William Dunville.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">Thomas and Charlotte
outdid the previous owners and had twelve of a family. Thomas was active in
local church affairs and was chairman of the Vestry in 1840. He died in 1857,
and is remembered in a pretty stained glass window in the local Church of
Ireland.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">It seems his son,
also Thomas, took over the estate. He carried out a major renovation of the
house in 1870, which doubled it in size and added the three distinctive bay
windows with wide overhanging eaves. He died in 1897.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">Records show that
in 1876 Thomas Batt was one of the bigger landowners in Donegal, with 4,377
acres. However, times were changing. Land reform was heralding the beginning of
the end for the landlord class. The Batt estate was transferred to tenant
ownership in 1902. <o:p></o:p></span></span><br />
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;"></span></span><br />
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;"></span></span></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXe5arqLg0WPcHxv9iReBxg2VDtJqTtARkQQgQEV5DgXq_d-3ud8nX9ul_rufQ8KWMQDTfkYO_s_fLUGlTGuI9_G8s1f8JmTsWc1gMFPZLIzRDo0DUx61In8wy3Yyda0x-IaWZVtPgRXsS/s1600/Gardens+at+rathmullan.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXe5arqLg0WPcHxv9iReBxg2VDtJqTtARkQQgQEV5DgXq_d-3ud8nX9ul_rufQ8KWMQDTfkYO_s_fLUGlTGuI9_G8s1f8JmTsWc1gMFPZLIzRDo0DUx61In8wy3Yyda0x-IaWZVtPgRXsS/s320/Gardens+at+rathmullan.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Gardens</td></tr>
</tbody></table>
<b style="font-family: Georgia, "Times New Roman", serif;"><i>A bracing
walk</i></b></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">Members of the
Batt family stayed on in Rathmullan House until just before the Second World
War. The house was put up for sale in 1939. An auction of house contents was
held, and Philadelphia millionaire and art collector Henry P. McIlhenny got many
items for Glenveagh Castle, which he had recently bought.</span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">A Batt relative,
G.O. Batt, writing from London in August 1939, commented, “Lovely Rathmullan
House – it is very sad for me to think that it has all gone out of the family
with all its memories and I do not know yet what exactly may become of it.”<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">In fact,
Rathmullan House was to turn rather spartan. The new owners were the Holiday
Fellowship, a walking group founded by the Rev T.A. Leonard in England in 1913.
It seems he embraced walking as an alternative to what his young parishioners
were getting up to on their annual holidays in Blackpool. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">His walking
holidays proved popular, and over the years the Holiday Fellowship bought a
series of hotels and guest houses. Rathmullan House was a new location.
Visitors got as far as Derry, then by train and later double decker bus to
Fahan, and finally across Lough Swilly on the ferry. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjHohYN2bokiwFXB4FNIVNU8HrykT4hedUB_1wV9gfrOaH9pibE0N8Sc9F5A2-U7JvT3JXM_UwzLYDHiOIzk9Zn4QrJNUN3ctrG7SPAzMMF1Zo9iWRPnewwgzoXl84XiJA6EXgN184Yv1/s1600/Rathmullan+House+Beach+View.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjHohYN2bokiwFXB4FNIVNU8HrykT4hedUB_1wV9gfrOaH9pibE0N8Sc9F5A2-U7JvT3JXM_UwzLYDHiOIzk9Zn4QrJNUN3ctrG7SPAzMMF1Zo9iWRPnewwgzoXl84XiJA6EXgN184Yv1/s320/Rathmullan+House+Beach+View.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rathmullan Beach</td></tr>
</tbody></table>
<span style="font-family: Georgia, 'Times New Roman', serif;">From accounts of
Holiday Fellowship guesthouses elsewhere in those days, it was all very
organised. Packed lunches were provided with the clear instruction that “lunch
rucksacks will be carried by the men.”
Notices announced that, on excursions, “gentlemen will leave the party
for a short time after lunch to allow both sexes to attend to the needs of
nature.”</span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">There was
entertainment in the evenings, including ‘sing-songs’, discussions, lectures
and a home-grown concert on the last night. Upstairs in Rathmullan House was
converted into dormitories with rows of sinks for muddy boots, and the
electricity generator was turned off at 8pm to encourage an early start in the
mornings.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">The Holiday
Fellowship, now known as HF, is still operating, but on a more luxurious level
these days. It has 18 “fine Country House hotels” in England, Scotland and
Wales. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">During the war
years, Rathmullan House was also used as a base by the Irish army reserve, the
Local Defence Force. <o:p></o:p></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<i style="font-family: Georgia, "Times New Roman", serif;"><b>The
Wheelers</b></i></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">The current
owners, the Wheeler family, come into the picture around 1962. Bob Wheeler was
brought up in</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">London of Irish parents
and spent a lot of time on family holidays in Marble Hill, near Dunfanaghy.
Later his mother bought Cloghan Lodge outside Ballybofey.</span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">Although Bob
trained as an interior designer, he found himself drawn to the hotel industry,
not least because of his time helping out the legendary Mr Bertie Barton in the
halycon days of the Portsalon hotel, welcoming leading Dublin families like the
Bewleys and the Jacobs. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevvX9APVwvgpoDZRrocHtN9082jwMXnSxuALjPAv0qTxVBpbqz0r6_QlEBd-DBZ6g5cMURL7Lbf-V_lYhU2QcQfzFYHHiuqwoTYkHVVOzL84uGqy5SQjMe42x8Qqv-fdDiWGIGlNTEorw/s1600/drawingroom+low.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevvX9APVwvgpoDZRrocHtN9082jwMXnSxuALjPAv0qTxVBpbqz0r6_QlEBd-DBZ6g5cMURL7Lbf-V_lYhU2QcQfzFYHHiuqwoTYkHVVOzL84uGqy5SQjMe42x8Qqv-fdDiWGIGlNTEorw/s320/drawingroom+low.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Drawing Room</td></tr>
</tbody></table>
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">Bob worked for
three years in hotels in Rhodesia, and on his return became a partner in the
Milford Hotel in Milford. When Rathmullan House came up for sale, he and his
wife Robin put together a consortium and bought it. At that time Seamus, the
famous house donkey, was still meeting guests at the pier and collecting their
luggage, as well as ploughing the walled garden.<o:p></o:p></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">After extensive
renovation, Rathmullan House re-opened as a 21-bedroom hotel.</span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">Bob recalls, “We
got a very good boost early on because news of our opening was carried on
Ulster Television and the wife of the governor of Northern Ireland, Lady
Margaret Wakehurst, came to stay. That raised our profile. It also meant we got
an all-night telephone service – until Lady Wakehurst arrived it went off at
8pm!”<o:p></o:p></span></span></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhn9hl11WW8o-SkWX_ychY3n3vRHjKndTp0K3nTgc_opOXQmW4_WSfKiR-YePxuXXIOHFPOqc_Rq-on7LlpeB-Nr4kqgRdyrf72Nzm06vz5dhBaRJBjp1BAFYkM_yl9ME_j9Q2EuAaKaFk/s1600/bedroomview.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhn9hl11WW8o-SkWX_ychY3n3vRHjKndTp0K3nTgc_opOXQmW4_WSfKiR-YePxuXXIOHFPOqc_Rq-on7LlpeB-Nr4kqgRdyrf72Nzm06vz5dhBaRJBjp1BAFYkM_yl9ME_j9Q2EuAaKaFk/s320/bedroomview.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bedroom</td></tr>
</tbody></table>
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">The Rathmullan
House success story was beginning. In 1969 there was an investment programme,
including the distinctive ‘tented’ pavilion dining room designed by celebrated
architect Liam McCormick. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">However, there
were clouds on the horizon. Across the border in Northern Ireland, the Troubles
began. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">“In 1970 it was
just a disaster – we had 90% cancellations. We opened for two months in the summer,
and in that year we lost more than it cost us to set up the place. But we were
rather determined we wouldn’t give up.”<o:p></o:p></span></span><br />
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7Sj3jiOzpQ5xmsp0r5QpRaAYQ0uFjs48rZE4159kYci17lViSbHLa8lNELhMTUQyftZ_T39rAMmClN2AdOc70IrhsXC_DeY4NQ_AL2r80NuslrHQlhA0gA1Hpx6JYS7YjOdYpUTXefoJ/s1600/Lounge+Rathmullan+House+Website.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7Sj3jiOzpQ5xmsp0r5QpRaAYQ0uFjs48rZE4159kYci17lViSbHLa8lNELhMTUQyftZ_T39rAMmClN2AdOc70IrhsXC_DeY4NQ_AL2r80NuslrHQlhA0gA1Hpx6JYS7YjOdYpUTXefoJ/s1600/Lounge+Rathmullan+House+Website.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cozy open fire</td></tr>
</tbody></table>
<span style="font-family: Georgia, 'Times New Roman', serif;">With grit, hard
work, a continuing commitment to quality and some imaginative marketing,
Rathmullan House survived and began to thrive again. The swimming pool was
replaced and a new bedroom wing added in the 1990s.</span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">Bob and Robin
have since handed over the reins, although they both continue to take a close
interest in the business. Bob’s bailiwick is the gardens. Nowadays Mark and Mary
Wheeler are the second generation of the family to welcome visitors to
Rathmullan House. 2012 sees them celebrating 50 years of Irish Country House
hospitality. <o:p></o:p></span></span><br />
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCyc6O9A9YHzWCfHR7n9yE89hAJUBpCwBTHzC9AuMqvZ3h0HRQ2F5LBfUjeqj8Qb-jwSqd1_66D_HNHZEKGXHMiQo1dNXFFwtHwLjhuO5IYFA7Zlq0J8RdRc2mdzbz5mQhVaBuTVsrT2i/s1600/Rathmullan+View.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCyc6O9A9YHzWCfHR7n9yE89hAJUBpCwBTHzC9AuMqvZ3h0HRQ2F5LBfUjeqj8Qb-jwSqd1_66D_HNHZEKGXHMiQo1dNXFFwtHwLjhuO5IYFA7Zlq0J8RdRc2mdzbz5mQhVaBuTVsrT2i/s320/Rathmullan+View.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The View</td></tr>
</tbody></table>
<b style="font-family: Georgia, "Times New Roman", serif;"><i>Major
changes</i></b></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">In important
ways, the history of Rathmullan House charts major developments in the history
of Ireland itself – the ascendancy of the landed gentry, the rise of the Ulster
business class, the age of land reform and finally new roles for the ‘Big
House’, including its re-invention as one of Ireland’s most charming
institutions, the country house hotel.</span></div>
<div class="MsoNormal">
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;">That sense of
history, coupled with the continuing tradition of quality, hospitality and
elegance, is part of what makes a visit to Rathmullan House a special
experience.</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></span><br />
<span lang="GA"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"> <span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/rathmullan.htm">Click to view Rathmullan House.</a></span></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
</div>About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-57434638822433710452012-02-08T04:51:00.000-08:002012-02-22T03:43:58.540-08:00Food for Love<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHwQaDzqTjRBMIOIAQC8AoCsnZ2bDIb_ejwbGFcs1s4wDR3o9wVuTnxn99XbK-GSSNqfMS2Frt744w-kaRBfuo_nz5jvEQX2dnVg2qA5j7Rgknx264rmCD4wXjPaQBdvr7Lzv3TbnFUV9/s1600/BBHearts.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHwQaDzqTjRBMIOIAQC8AoCsnZ2bDIb_ejwbGFcs1s4wDR3o9wVuTnxn99XbK-GSSNqfMS2Frt744w-kaRBfuo_nz5jvEQX2dnVg2qA5j7Rgknx264rmCD4wXjPaQBdvr7Lzv3TbnFUV9/s1600/BBHearts.jpg" /></a></div>
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<span style="color: #cc0000; font-family: Georgia, 'Times New Roman', serif; font-size: x-large;">Food for Love</span></div>
<b><br /></b><br />
<b><u><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/icehouse.htm">The Ice House</a> Oysters with Champagne Vinegar Mignonette</span></u></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<i><span style="font-family: Georgia, 'Times New Roman', serif;">For Mignonette:</span></i><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdfjRy1NdTzlTydIRrPjk7UIgUMQhfZGncBhtCJVva7WS4oLeCxa3he0XRmaIRxoW8o07JI_OszbiAx_ybn4R3FJiOhOCn0-QJWFNJjHdoyv9haXraxKUV8CtTCkcFwHhUlhVSmG2NDuB/s1600/The+Moy+Suite.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdfjRy1NdTzlTydIRrPjk7UIgUMQhfZGncBhtCJVva7WS4oLeCxa3he0XRmaIRxoW8o07JI_OszbiAx_ybn4R3FJiOhOCn0-QJWFNJjHdoyv9haXraxKUV8CtTCkcFwHhUlhVSmG2NDuB/s320/The+Moy+Suite.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.irelands-blue-book.ie/icehouse.htm"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">The Ice House</span></a></td></tr>
</tbody></table>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons of Champagne Vinegar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1.5 teaspoons of finely chopped shallot</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pinch of coarsely ground black pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pinch of sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon finely chopped fresh flat-leaf parsley</span></li>
</ul>
<div>
<i><span style="font-family: Georgia, 'Times New Roman', serif;">For Oysters:</span></i></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1.5 cups of kosher or other coarse salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">A half dozen small oysters, such as Kumamoto or Price Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over the shell fragments</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Half tablespoon unsalted butter, cut into 6 pieces</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 small cluster of Champagne table grapes or two finely diced seedless red grapes</span></li>
</ul>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></b></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<i><span style="font-family: Georgia, 'Times New Roman', serif;">Make mignonette.</span></i></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Stir together vinegar, shallot, pepper and sugar and let it stand for 30 minutes.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<i><span style="font-family: Georgia, 'Times New Roman', serif;">Prepare oysters.</span></i></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat broiler.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Spread three quarters of a cup of salt in an 8-10 inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt and then top each one with a piece of butter.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Broil 4-6 inches from heat until the butter is melted and sizzling and the edges of the oyster are beginning to curl. This will take 1-2 minutes.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Stir parsley into mignonette. Divide the remaining three quarters of a cup of salt between 2 plates and arrange 3 oysters on each. Spoon a quarter teaspoon of mignonette over each oyster and sprinkle oysters with salt. Serve warm.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fdML5q60Nt9O1eUyams7bAgB5dVQh5I-qCAcjQDCmILn0lNd8fMQc_OSG2GhWYVOQfX9z2_4RqEkWx8kh4aowrShtHqBrqCf9FHLXk1loRK_yB0TBtNlqyu5JP4Z6lJS3B_9hnBpXZiz/s1600/BBRoseHearts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fdML5q60Nt9O1eUyams7bAgB5dVQh5I-qCAcjQDCmILn0lNd8fMQc_OSG2GhWYVOQfX9z2_4RqEkWx8kh4aowrShtHqBrqCf9FHLXk1loRK_yB0TBtNlqyu5JP4Z6lJS3B_9hnBpXZiz/s320/BBRoseHearts.JPG" width="320" /></span></a></div>
<b><u><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/belleisle.htm">Belle Isle Castle</a> Beef fillet with a herb crust for two</span></u></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 fat fillet steaks</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Olive Oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Salt and Pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp. Dijon mustard</span></li>
</ul>
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGUf_J5-XhNPIG9hjOk2F9i8YFjwQcmFhIKN64ch83JX66fsGOY3f1AKpVpR3KemiRv0hgHCxP_JAhgwaT4nydHkppnSuuULqiSYkqfnwOkqmc0OV2HWEkfnajNBqeLVv53TX1nRkz54g/s1600/BelleIsle-01_Red_Bedroom.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGUf_J5-XhNPIG9hjOk2F9i8YFjwQcmFhIKN64ch83JX66fsGOY3f1AKpVpR3KemiRv0hgHCxP_JAhgwaT4nydHkppnSuuULqiSYkqfnwOkqmc0OV2HWEkfnajNBqeLVv53TX1nRkz54g/s320/BelleIsle-01_Red_Bedroom.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.irelands-blue-book.ie/belleisle.htm"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Belle Isle Castle</span></a></td></tr>
</tbody></table>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">For the crust:</span></b></div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">75g/3oz of white bread crumbs</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 clove of garlic</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1tbsp of finely chopped basil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1tbsp of chopped chives</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp of finely chopped parsley</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp of thyme leaves</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">25g/1oz of butter</span></li>
</ul>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">For the sauce:</span></b></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp. of Dijon mustard</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 glass of red wine</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 a beef stock cube</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 glass of water</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">A knob of butter</span></li>
</ul>
</div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></b><br />
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To make the crust, blitz the crumbs in a food processor with the garlic, herbs, butter and seasoning in to 'pomade'. Place a layer of cling film or grease proof paper over a wooden board. Turn the crumbs out into it then place another sheet on top. Roll the crust out thinly enough to fit the two steak fillets.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pour over a little olive oil and a good sprinkling of salt and pepper over the beef. Heat a pan until it begins to smoke and then brown the steaks all over but very briefly. Remove from the pan and allow to cool. The pan should be deglazed or rinsed out with the red wine whilst hot. Reserve this for your sauce.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Paint the meat with Dijon. Remove the top sheet of cling film from the herb pomade and then place the herb crust over the seared beef. Remove the other piece of cling film. Chill until needed.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Make the sauce in advance by reducing down the wine you added to deglaze the pan. Stir in the Dijon mustard and add a little more water. Allow to reduce a little to suit your own taste. Just before serving, reheat and stir in a knob of butter. Add any resting juice from the meat.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 200c/400f/Gas 6. Allow the meat to come back to room temperature before cooking. Cook for about 4-5 minutes for medium rare, longer to suit taste. Allow the meat to rest for 5-10 minutes before carving.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarssvwLsMkpiL8vgf-TRk20FLYEHaVvBgySb3aW0DoSph9sP3RIonoEfRpxYtyHsi7BiK0fkTcHVSx7xHGjsAn5uZ5s8Z78_ghwNs4sTJZbSTG6-sssciWYdnpK92xnZa0LP1YI85Diir/s1600/Hearts1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarssvwLsMkpiL8vgf-TRk20FLYEHaVvBgySb3aW0DoSph9sP3RIonoEfRpxYtyHsi7BiK0fkTcHVSx7xHGjsAn5uZ5s8Z78_ghwNs4sTJZbSTG6-sssciWYdnpK92xnZa0LP1YI85Diir/s1600/Hearts1.jpg" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<b><u><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/dunbrody.htm">Dunbrody House</a> Gooey Goat's Cheese Figs</span></u></b></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients: </span></b></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuc1xuY_LRtUC1KLkt_nRr-rTBVCKlk8jf7692LtKbhuk1gplJlMxYrddwr_HlKLHUaTHI_ns5YhjW8J5flCnvgxwwNlOePE5u72jsd7VddceRBLBMXDdBH5p9elhuiCxtpgKl2gNoEiE/s1600/Dunbrody+bedroom+HHE.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuc1xuY_LRtUC1KLkt_nRr-rTBVCKlk8jf7692LtKbhuk1gplJlMxYrddwr_HlKLHUaTHI_ns5YhjW8J5flCnvgxwwNlOePE5u72jsd7VddceRBLBMXDdBH5p9elhuiCxtpgKl2gNoEiE/s320/Dunbrody+bedroom+HHE.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.irelands-blue-book.ie/dunbrody.htm"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Dunbrody House</span></a></td></tr>
</tbody></table>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 Fresh figs</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 Tablespoon of warm St Tola's goat's cheese</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Half a cup of Wexford honey</span></li>
</ul>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation: </span></b></div>
</div>
<div>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Slice the figs in half length ways and top with a tablespoon of softened St Tola's goat's cheese.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pop under a hot grill for about two minutes, straight to plate and drizzle with Wexford honey.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Serve with a teaspoon.</span></li>
</ul>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8dMLo4uqGBvdaxUukImbqwjNiKEcYgNu86Y8t7Cw1djkA7G3wZ4oyyv_B-xQyCiiCFboa7GRQxITL4DwHRKBramGWwzVxmakeBA27ebXAaaXxREhIeOSfkBXb984K7hqKDbKm0l0Rt14/s1600/BBHearts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8dMLo4uqGBvdaxUukImbqwjNiKEcYgNu86Y8t7Cw1djkA7G3wZ4oyyv_B-xQyCiiCFboa7GRQxITL4DwHRKBramGWwzVxmakeBA27ebXAaaXxREhIeOSfkBXb984K7hqKDbKm0l0Rt14/s1600/BBHearts.jpg" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
</div>
<div>
<b><u><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/icehouse.htm">The Ice House</a> Tiramisu Hearts</span></u></b></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">by Paul Burrell</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients: </span></b></div>
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2RPfcuJfduSv5jwrzYdGsQISX_24DbhEH4BsVBXAr-pQeEWixzzUVZB6uTwe09E17JHtM6vQyDVUEtOhdVlB0A1zci279RMgKeGrX5xE3D8gI1yFdXVEeRz1L8i6GPKLs6UiWbktvop0/s1600/Ice+House+Hotel+-+View.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2RPfcuJfduSv5jwrzYdGsQISX_24DbhEH4BsVBXAr-pQeEWixzzUVZB6uTwe09E17JHtM6vQyDVUEtOhdVlB0A1zci279RMgKeGrX5xE3D8gI1yFdXVEeRz1L8i6GPKLs6UiWbktvop0/s320/Ice+House+Hotel+-+View.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.irelands-blue-book.ie/icehouse.htm"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Ice House Hotel View</span></a></td></tr>
</tbody></table>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">7oz/200g piece of chocolate marble cake</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon of cold, strong black coffee</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons of brandy</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">7oz/200g mascarpone or medium-fat soft cheese</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla essence</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon icing sugar, sifted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 ripe, small mango</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons of cocoa powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">White chocolate shavings & cape gooseberries to decorate</span></li>
</ul>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Preparation</b>:</span></div>
</div>
<div>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Line a 7inch/19cm square cake tin with cling wrap so that it overhangs the sides.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Thinly slice the marble cake and lay the slices side by side to cover the base of the tin.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Mix the coffee with 2 tablespoons of brandy and sprinkle evenly all over the cake.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">In a mixing bowl combine together the cream cheese, vanilla essence and icing sugar. Beat until smooth and creamy.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pile the cream cheese mix over the cake and spread evenly. Cover with cling wrap and refrigerate for at least 4 hours (preferably overnight).</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Meanwhile, peel the mango and remove the flesh from the stone. Place the flesh in a food processor along with the remaining brandy. Blend until smooth. Pour into a bowl, cover and refrigerate until required.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Remove the cheese-covered cake from the refrigerator and carefully lift it out of the tin. Discard the cling wrap. Using a 3inch/7cm heart shaped pastry cutter stamp out 4 hearts.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Now using a palette knife, stack one on top of another to create two thicker hearts. Dust the tops lightly with cocoa powder.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Arrange the heats on a serving plate and drizzle some of the mango coulis around the edge. Decorate with some white chocolate shavings over the top and cape gooseberry to the side.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fdML5q60Nt9O1eUyams7bAgB5dVQh5I-qCAcjQDCmILn0lNd8fMQc_OSG2GhWYVOQfX9z2_4RqEkWx8kh4aowrShtHqBrqCf9FHLXk1loRK_yB0TBtNlqyu5JP4Z6lJS3B_9hnBpXZiz/s1600/BBRoseHearts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fdML5q60Nt9O1eUyams7bAgB5dVQh5I-qCAcjQDCmILn0lNd8fMQc_OSG2GhWYVOQfX9z2_4RqEkWx8kh4aowrShtHqBrqCf9FHLXk1loRK_yB0TBtNlqyu5JP4Z6lJS3B_9hnBpXZiz/s320/BBRoseHearts.JPG" width="320" /></span></a></div>
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<b><u><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/hayfield.htm">Hayfield Manor</a> Chocolate Love Affair: </span></u></b><br />
<b><u><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></u></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AxY8CqIP7Q5u-zXqReLeiHbsDUwxnfBS3lpDg9kJbHBzhZp3lNL-85wuWLHJrlzCsu9wcoktviHHlAgnwsx3iLa8t2ZP6kx0ngxgabWu_cy01R6WP6oRP7_NtDvY8BKtIHoTFbePplp-/s1600/Hayfielddesert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AxY8CqIP7Q5u-zXqReLeiHbsDUwxnfBS3lpDg9kJbHBzhZp3lNL-85wuWLHJrlzCsu9wcoktviHHlAgnwsx3iLa8t2ZP6kx0ngxgabWu_cy01R6WP6oRP7_NtDvY8BKtIHoTFbePplp-/s320/Hayfielddesert.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Hayfield Manor Chocolate Love Affair</span></td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif;">(Makes 10-12)</span><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients: (fondant)</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">500g of 70% dark chocolate</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">500g unsalted butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">20 egg yolks</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">10 egg whites</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">250g of caster sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">100g plain flour</span></li>
</ul>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></b></div>
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<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Melt chocolate and butter together in a bowl over hot water or by microwave.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Mix the eggs and sugar slowly in a mixer for around 20 minutes until the mix turns white.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add the sifted flour; fold in the melted chocolate and butter mixture and beat together well for a few minutes to knock out any air. The will make the flour more dense.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Line your baking moulds with baking paper to desired size.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pour the mixture and cook in the oven at 200 degrees for 10-12 minutes. When cooked the fondant will have a domed shape which will sink when it has cooled.</span></li>
</ul>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients:</b> (White Chocolate Sabayon)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmket5HcP_TPwTaMU-qC9gbSJDbQrFWw-luhN6M5duvp63gHXgQg6tZ_CcY00ECXGsKGt6ZLNxiYtMbOLT1hgATsDoYXcQgz1z2dh5JK5FeCx6Kfqqr8qPo4GE6ZT-OI3ABD2ln2Xa6oU/s1600/Bedroom+Image.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmket5HcP_TPwTaMU-qC9gbSJDbQrFWw-luhN6M5duvp63gHXgQg6tZ_CcY00ECXGsKGt6ZLNxiYtMbOLT1hgATsDoYXcQgz1z2dh5JK5FeCx6Kfqqr8qPo4GE6ZT-OI3ABD2ln2Xa6oU/s320/Bedroom+Image.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.irelands-blue-book.ie/hayfield.htm"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Hayfield Manor</span></a></td></tr>
</tbody></table>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">125g White Chocolate</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">125ml of cream</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon of corn flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">100ml of double cream</span></li>
</ul>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></b></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Bring the milk and the cream to the boil together</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add diluted cornflour and simmer for one minute then pour the mixture onto the white chocolate.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Mix well and chill</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">When the mix is well chilled, add the double cream and blend with a hand blender until it reaches ribbon stage.</span></li>
</ul>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">To Serve: </span></b></div>
</div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Place the chocolate fondant on a plate, pour over the sabayon and serve with vanilla bean ice cream and fresh berries.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">If you don't feel like cooking your self and instead want to whisk your loved one away for a romantic Blue Book Valentines escape, have a look at our <a href="http://www.irelands-blue-book.ie/valentines_weekend.html">Valentine's page. </a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvDsUuZBw1cBwJtUS2QBP-zu3hLkF3U5wA_cdF6W6WjgC2dQp9ywm_ld5oQzYEwB9v3TpCEFuuhWcLiNbU2FnO2VsXn01lkmv1tvcrOyFH1ge53EmuA3bkpZoClYlz1U_hRoMv717zVEW/s1600/Hearts2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvDsUuZBw1cBwJtUS2QBP-zu3hLkF3U5wA_cdF6W6WjgC2dQp9ywm_ld5oQzYEwB9v3TpCEFuuhWcLiNbU2FnO2VsXn01lkmv1tvcrOyFH1ge53EmuA3bkpZoClYlz1U_hRoMv717zVEW/s1600/Hearts2.jpg" /></a></div>
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</div>About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-18502732373819452722012-01-18T01:18:00.000-08:002012-01-18T01:29:25.313-08:00New Year - New You!<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Georgia, 'Times New Roman', serif;">Happy New Year from all at <a href="http://www.irelands-blue-book.ie/">Ireland's Blue Book</a>.</span><br />
<div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">After a busy December, January is the perfect month to refresh and revive with a spa treatment. The Blue Book has a range of wonderful spas to choose from and here is a sample of the fabulous treatments available:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/castle-leslie.html">Castle Leslie: Victorian Treatment Rooms at The Lodge</a></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">The Pear Steam Massage.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Begin by relaxing in a steam box to open the pores and release toxins. Your skin will then be polished with a pear and green apple sugar scrub. After a hot shower enjoy a delectable sweet pear and green apple souffle. Why not add a little something extra to your treatment and enjoy a luxurious spa manicure with soaks, nail shape and polish. As a little gift you will keep the polish of your choice for later use.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC32rN1segDhYSPR2n8Quma_miSxGI7smgPF9BeVBc33y3eiN41brrMhgDYAjwUXlD7KK6EykfccL9kaZQPMUuiVaL4uksc2sRxzncrS0XqEhl0bKzLgcpnE3TdhzwPEycdMoZ3x0dx7IJ/s1600/CLE_VTR_+109.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC32rN1segDhYSPR2n8Quma_miSxGI7smgPF9BeVBc33y3eiN41brrMhgDYAjwUXlD7KK6EykfccL9kaZQPMUuiVaL4uksc2sRxzncrS0XqEhl0bKzLgcpnE3TdhzwPEycdMoZ3x0dx7IJ/s320/CLE_VTR_+109.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Castle Leslie</span></td></tr>
</tbody></table><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/icehouse.htm">Ice House Hotel: Chill Spa</a></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Top to Toe Reviver.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Leave the world behind and enter a tranquil spa heaven at the Chill Spa. The top to toe reviver is a revitilisation and pampering experience. You can chose three mini treatments from a body massage, mini facial, mini manicure, mini pedicure, body exfoliation or scalp massage. Once you are nice and relaxed you can then enjoy some tasty bites from the spa lunch menu.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1ctjVaQ-Jq9qirABuqEbhHrFnCjJvYQi7Z6MlH0322SYl0HI6iNvKa8VhUkmqYxwp-93DEn1AW2RuF2dKPXf5V0XE1HDuUgODluQekVt6GLaOOn-cJ36mqTYlp9qV3o9CcMuST5fiyyL/s1600/Chill+Spa+Relaxation+Room.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1ctjVaQ-Jq9qirABuqEbhHrFnCjJvYQi7Z6MlH0322SYl0HI6iNvKa8VhUkmqYxwp-93DEn1AW2RuF2dKPXf5V0XE1HDuUgODluQekVt6GLaOOn-cJ36mqTYlp9qV3o9CcMuST5fiyyL/s320/Chill+Spa+Relaxation+Room.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Ice House Hotel</span></td></tr>
</tbody></table><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/merrion.htm">The Merrion Hotel: Tethra Spa</a></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">ESPA aromatherapy massage.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">This is an essential, professional and specific massage using a blend of individually chosen oils. A personal consultation will ensure that you receive a unique treatment to suit your specific needs. Choose from one of the following intensive massages to relieve physical tension and calm or uplift the spirit:</span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">Detoxifier – using a detoxifying blend of cleansing citrus oils. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">De-stresser – with relaxing and calming essential oils to soothe and de-stress.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">Intensive Muscle Warmer – warming and stimulating essential oils ease aches and pains.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">Jet-lag reviver – rebalance energy levels with an energising blend or relax into untroubled sleep with soothing essential oils.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">Immune Booster – using a powerful blend of tea tree and eucalyptus essential oils known for their natural anti-viral and anti-bacterial properties.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">Energiser – using a reviving blend of English peppermint, rosemary and eucalyptus.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">Body Toner – a combination of sweet orange, myrrh and palmerosa essential oils and a toning and firming effect.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Yd6Wdiz1ovt0zAMK2SXLKFTXYp0NE_leCcGzPJr44RntRZnoEpXSSBt8hcN1f0qmhyphenhyphenhAP-6VA03pGASwuvHib8J83OAKKYf9KHvMrA6TzXWgvkXEBTDtxO8EP_3w8msX0SaY_zsdTdkM/s1600/merrionTherapist-Irene.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Yd6Wdiz1ovt0zAMK2SXLKFTXYp0NE_leCcGzPJr44RntRZnoEpXSSBt8hcN1f0qmhyphenhyphenhAP-6VA03pGASwuvHib8J83OAKKYf9KHvMrA6TzXWgvkXEBTDtxO8EP_3w8msX0SaY_zsdTdkM/s320/merrionTherapist-Irene.jpg" width="264" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Merrion Hotel</span></td></tr>
</tbody></table><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/wineport.htm">Wineport Lodge: Treatment Suite</a></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">Hydralessence Visage<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">This is a long lasting, deep hydrating facial. This high performance deep hydrating facial will revive the most dehydrated complexions. Luxuriate in the warmth of healing hands while your skin is bathed in a moisture of oils, creams and elixirs containing fruit extracts and green tea. Sheer bliss!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX90X4kEpqZYPF_WfdjSZJlN50z_ISj3sIbK3bZIKrZxTaIJ7PhoqleM-hQo1lQvSQRFx8RFPuNYJ7rdGJAJ8p3kirLU_OvUHosnoHRE4d_IytpVxxEF4l5Oo7_Cufc_0vQzC8aj9EnM-a/s1600/WP+Spa+image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX90X4kEpqZYPF_WfdjSZJlN50z_ISj3sIbK3bZIKrZxTaIJ7PhoqleM-hQo1lQvSQRFx8RFPuNYJ7rdGJAJ8p3kirLU_OvUHosnoHRE4d_IytpVxxEF4l5Oo7_Cufc_0vQzC8aj9EnM-a/s320/WP+Spa+image.jpg" width="213" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Wineport Lodge</span></td></tr>
</tbody></table><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/hayfield.htm">Hayfield Manor: The Beautique Treatment Rooms</a></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">A half day rejuvenating retreat.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">Indulge in a day of total escape to relax your body and mind and revive your soul. You will enjoy your choice of a body treatment for aching muscles, a soothing facial, a deluxe manicure and pedicure with a luxurious moisturising mask and massage. Unwind in the relaxation room overlooking the pool and complete your indulgent day with afternoon tea served in the drawing room.<o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pweHWXPX-M0rIazQlD49nGwGgYjPVOothkiOMYidS50CaO1KKlDORyXBswHPHVYlJ0NRLP-Unvw9jNm2wk13gHmdBy3-zai01hHKSaO5y37TNrkYbdzrPPvL_0cFHFx0_UkZ1zXORcne/s1600/Hayfield+Elemis+Products.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pweHWXPX-M0rIazQlD49nGwGgYjPVOothkiOMYidS50CaO1KKlDORyXBswHPHVYlJ0NRLP-Unvw9jNm2wk13gHmdBy3-zai01hHKSaO5y37TNrkYbdzrPPvL_0cFHFx0_UkZ1zXORcne/s320/Hayfield+Elemis+Products.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Hayfield Manor</span></td></tr>
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE"><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/cromleach.htm">Cromleach Lodge: CuinasSpa</a><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="color: white; font-family: Georgia, 'Times New Roman', serif;">USPA Luxury Facial + Eye Contour Wrap<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: white;">Uspa offers a variety of facials depending on the needs of the client in consultation with their therapists. You can look forward to experiencing the benefits of Vitamin C, the vital essential oils of neroli, fennel, camellia, Sandalwood, Lavender and apricot kernel oil, not to mention with oils of peppermint, vetiver and lime as well as infusions of aloe, intense rose absolute, evening primrose and calendula. Combine some of the above with our Eye Contour Wrap treatment - An ayurvedic eye masque is part of this unique treatment - to return to the world refreshed, rejuvenated and relaxed. </span><span style="color: #333333;"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="text-align: -webkit-auto;"><span class="apple-converted-space"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKWBuVx-pOWtDRlE2moCkxzfEWvgUg0v-AXdujbQma0DsK6by32WbeZjwIUw_Aa2HZQIJgOJHMy-1-mB7ezRxXtsVO7QtZRA9pfwlPYvB-tG0StmDRnGtqMUl7sCd2mm9GD_7Pnvm_kU_/s1600/Cromleach+Bath+Spa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKWBuVx-pOWtDRlE2moCkxzfEWvgUg0v-AXdujbQma0DsK6by32WbeZjwIUw_Aa2HZQIJgOJHMy-1-mB7ezRxXtsVO7QtZRA9pfwlPYvB-tG0StmDRnGtqMUl7sCd2mm9GD_7Pnvm_kU_/s320/Cromleach+Bath+Spa.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Cromleach Lodge</span></td></tr>
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</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE"><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/dunbrody.htm">Dunbrody House: Dunbrody Day Spa</a><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE"><span style="font-family: Georgia, 'Times New Roman', serif;">Elemis Lime and Ginger Salt Glow<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span lang="EN-IE"><span style="font-family: Georgia, 'Times New Roman', serif;">An exotic exfoliation ritual to invigorate and revitalize the body. Elemis Lime and Ginger Salt Glow deep cleanses, polishes and softens to perfection, while exotic island flower body lotion leaves the skin glowing and vibrant, replenished and flawless from the full body massage.<o:p></o:p></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EO0HvHK2z9peZGt9VpxB5SwGan8F5bSVcXxJHWe8zFgbVDPQZcR-VQR2JGzfSrPNacaQfmtNtucak1olBvqfsLse2ecHnS9iez9M2fROOVKU7xSnNK5nRTeZ9YMzArCrhD7UyzNynBX4/s1600/dunbrody+spa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EO0HvHK2z9peZGt9VpxB5SwGan8F5bSVcXxJHWe8zFgbVDPQZcR-VQR2JGzfSrPNacaQfmtNtucak1olBvqfsLse2ecHnS9iez9M2fROOVKU7xSnNK5nRTeZ9YMzArCrhD7UyzNynBX4/s320/dunbrody+spa.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Dunbrody House</span></td></tr>
</tbody></table><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">For more information on all Blue Book spas and treatment suites please follow the link to our <a href="http://www.irelands-blue-book.ie/spa/">spa page</a>.</span></div><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Don't forget <a href="http://www.irelands-blue-book.ie/valentines_weekend.html">Valentine's day</a> is just around the corner. A romantic escape to a Blue Book house/hotel and a luxurious treatment in a spa will make the perfect gift.</span><br />
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</span></div></div>About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0Dublin, Co. Dublin, Ireland53.340817307334007 -6.288323593749964953.111026807334007 -6.563865093749965 53.570607807334007 -6.0127820937499648tag:blogger.com,1999:blog-8269965636379356524.post-59166028590671488062011-12-02T07:47:00.000-08:002011-12-02T09:40:37.446-08:00Ireland's Blue Book 2012<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal"><div style="text-align: center;"><div style="text-align: left;"><span lang="EN-IE"><span class="Apple-style-span"><span class="Apple-style-span" style="color: white; font-family: Georgia, "Times New Roman", serif;">This coming year Ireland's Blue Book will be joined by very unique & wonderful historical properties from the 15<sup>th</sup>, 16th, 18th and 19<sup>th</sup> centuries of Irish history. These houses and castles are all independently owned and reflect a diversity of style and character.</span></span></span></div><b><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
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<b><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="color: black;"><a href="http://www.irelands-blue-book.ie/ballyfin.html">Ballyfin Demesne, Co. Laois</a>.</span></span></span></b></div><div style="text-align: center;"><b><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBffITB065n9pReuDXRuzxjA9td8RyKpwz69GMmmD8LG3WDskMtNdv4P0zHPsiGKsh1DEphvprj5Vy4RtVFUI-FYwaQUBbJwFixU4EQp0qerVS7fFCq-RA8RMfyR0ljhGciOIdir1agwX/s1600/Ballyfin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBffITB065n9pReuDXRuzxjA9td8RyKpwz69GMmmD8LG3WDskMtNdv4P0zHPsiGKsh1DEphvprj5Vy4RtVFUI-FYwaQUBbJwFixU4EQp0qerVS7fFCq-RA8RMfyR0ljhGciOIdir1agwX/s320/Ballyfin.jpg" width="320" /></a></div><b><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></span></b></div><div class="MsoNormal"><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Set at the foot of the Slieve Bloom Mountains in the centre of Ireland, Ballyfin is a place of history and romance, of tranquillity and great natural beauty.</span></span></div><div class="MsoNormal"><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">The house has long been admired as the most lavish Regency mansion in Ireland, and after eight years of restoration, Ballyfin re-opened in May 2011 as a small country house hotel like no other. It offers the very best of Irish hospitality in the most beautiful surroundings imaginable.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64SOXgy3wYpvn-zQ_XhpvoJyqvFJgQYWtv_-Mo2RxAZOPy82BMd5CMrJvkrAbXQuRbF2-UEG6TcVBVgT0yUAqUxYRnb5ZttN9JWCWmWAxS46crSAtINcCvRiNG_PXdJEwIyCJT8Ri80NU/s1600/Ballyfin+Bedroom.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64SOXgy3wYpvn-zQ_XhpvoJyqvFJgQYWtv_-Mo2RxAZOPy82BMd5CMrJvkrAbXQuRbF2-UEG6TcVBVgT0yUAqUxYRnb5ZttN9JWCWmWAxS46crSAtINcCvRiNG_PXdJEwIyCJT8Ri80NU/s320/Ballyfin+Bedroom.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Beautiful Bedroom at Ballyfin</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">With only fifteen rooms for the 600 acre estate, it is the perfect place for a break from the stresses of the modern world and provides discretion and privacy like few other destinations.</span><br />
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</span></span></div><div class="MsoNormal"><span lang="EN-IE"></span></div><div class="MsoNormal"><div style="text-align: center;"><b><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.irelands-blue-book.ie/castle-leslie.html">Castle Leslie, Co. Monaghan</a></span></span></b></div><div style="text-align: center;"><b><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBafudhEsWFe5nXLZmq_J3FYUmuvZtNDqfZC0Kjk6nJSG0HrnQEIULMGElJdySA0FScZONir7C5pRWi2TZC4NDUgHIzIvlPqe1xh9MRBP7x9iBcffKVEaIqHaJkkyhuvo8gBtsWJq5BYqr/s1600/CLE+Castle+image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBafudhEsWFe5nXLZmq_J3FYUmuvZtNDqfZC0Kjk6nJSG0HrnQEIULMGElJdySA0FScZONir7C5pRWi2TZC4NDUgHIzIvlPqe1xh9MRBP7x9iBcffKVEaIqHaJkkyhuvo8gBtsWJq5BYqr/s320/CLE+Castle+image.jpg" width="320" /></a></div><div style="text-align: center;"><b><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></span></b></div></div><div class="MsoNormal"><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Nestled on 1,000 acres of undulating Irish countryside, dotted with ancient woodlands and glittering lakes, Castle Leslie Estate is one of the last great Irish estates still in the hands of its founding family. The Leslie Family arrived in Ireland in the 16th Century and bought the Estate at that time. Today, it is led and managed by Sammy Leslie and governed by a Family Trust. The family considers itself to be guardians of the land and its overwhelming desire is to protect the Estate for future generations.</span></span></div><div class="MsoNormal"><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Located in Glaslough, Monaghan, Castle Leslie Estate is just 80 minutes from Dublin and 60 from Belfast. Following extensive restoration over the past decade, the Estate has been all but transformed to its original glory. Today, this luxury hotel boasts a variety of accommodation, dining options and a diverse range of on and off-site activities. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIiAHTe1G-bOFL1-u4NvBOCu8zR4ttuOpkcnHftWxTalEIXkPjR1BkvEaePvMqVvQM3_PLluA_Na6tJ_mPdsGBmC4AzThUFI3xvBSPrdv_mGN3DIkyyh1ng5Em7jiOZY5tSyfewmdne9h/s1600/CLE_People%2526Animals_079.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIiAHTe1G-bOFL1-u4NvBOCu8zR4ttuOpkcnHftWxTalEIXkPjR1BkvEaePvMqVvQM3_PLluA_Na6tJ_mPdsGBmC4AzThUFI3xvBSPrdv_mGN3DIkyyh1ng5Em7jiOZY5tSyfewmdne9h/s320/CLE_People%2526Animals_079.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Relax by the fire at Castle Leslie.</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">It is the perfect location for a romantic break, a family activity holiday or a business meeting or celebration. It is a magical and captivating setting for a special wedding celebration.</span></div><div class="MsoNormal"><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
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</span></span></div><div class="MsoNormal"><span lang="EN-IE"></span></div><div class="MsoNormal"><div style="text-align: center;"><b><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.irelands-blue-book.ie/montalto.html">Montalto Estate, Co. Down.</a> ( Private Hire Only)</span></span></b></div><div style="text-align: center;"><b><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvMkEr-HlHJZsqp9GSTmn4yaqYeHW3kaU4mSpqnEX8cRg_pfFCJ9Jpwrp0dypEM_rwMTEiKwUDDb-dQqK3CAuaJl2N0SXmBG9kRaEK4kS5gDXSV0rfz_Ny39oUZ02RFKOyRBzJ5vi_zHe/s1600/MontaltoEstate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvMkEr-HlHJZsqp9GSTmn4yaqYeHW3kaU4mSpqnEX8cRg_pfFCJ9Jpwrp0dypEM_rwMTEiKwUDDb-dQqK3CAuaJl2N0SXmBG9kRaEK4kS5gDXSV0rfz_Ny39oUZ02RFKOyRBzJ5vi_zHe/s320/MontaltoEstate.JPG" width="320" /></a></div><div style="text-align: center;"><b><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
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</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Set in 400 acres of the beautiful County Down countryside, Montalto is easily accessible from both Belfast and Dublin International airports, proximate to some of the best golf and gardens on the island. Yet this special hideaway is so private, it is one of Ireland’s best kept secrets with the world class services you would expect from the leading 5 star hotels. Montalto has been lovingly restored to its former Georgian glory by the Wilson family, under the guidance of Ireland’s foremost conservation architect, John O’Connell of Dublin. Magnificent art and carefully chosen antique furniture decorate the property while David Wilson, eldest son of the Wilson family and now owner of the estate, personally ensures that each visitor is welcomed as a special guest.</span></div></div><div class="MsoNormal"><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Montalto Estate is available for exclusive private hire for up to 9 individuals or 9 couples while each visit is tailored to match guests’ precise requirements as Lord or Lady of the Manor. At your service -- the attention of your personal butler, the skill of renowned chefs (featuring only the freshest, finest local ingredients) and the hands-on-management of one of Ireland’s respected hospitality professionals. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NqFQ_Cf6uuNGvAu8vflWnThEV9CvvAIjMsFkzwjLkp1YaHZ7ulP_01BHcxjNUoouVyxNtq8taeVndbuqfI17LM8YUr1KVPfMJEy3YgtwCTL4UpPFu6EzUNGotlxl0aX1yyv_YPnCWyeA/s1600/MontaltoLibrary.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NqFQ_Cf6uuNGvAu8vflWnThEV9CvvAIjMsFkzwjLkp1YaHZ7ulP_01BHcxjNUoouVyxNtq8taeVndbuqfI17LM8YUr1KVPfMJEy3YgtwCTL4UpPFu6EzUNGotlxl0aX1yyv_YPnCWyeA/s320/MontaltoLibrary.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Enjoying the library at Montalto Estate.</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Guests may dine as formally or informally as they choose. In addition to the extensive selection of wines from four continents, Montalto also boasts an outstanding collection of Irish and Scottish whiskeys.</span></div><div class="MsoNormal"><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span></span> </div><br />
<span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><div style="text-align: center;"><b><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.irelands-blue-book.ie/ballyportry.html">Ballyportry Castle, Co. Clare.</a> ( Private Hire Only)</span></span></b></div><div class="MsoNormal"><br />
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</span></span></b></div></div><div class="MsoNormal"><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">A Gaelic Tower House, built in the 15th century Ballyportry Castle has been beautifully restored with careful attention being paid to retaining all its original features and style, yet with the comforts of the 21st century.</span></span><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fb9LaIhUIMkiRkpI-1OGw6kJTwxptd3MZPNUgz2RAKhlitCSwZn9M4KTOTzmGVUNsmkqfemi1a1pSi2OCQ0RFbJOxLwC5N_6E3wG6N5qwpQ5c1KqLDIOozExl4ZmTAXan0k1DSsg6szH/s1600/Ballyportry+Bedroom+with+Fire.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fb9LaIhUIMkiRkpI-1OGw6kJTwxptd3MZPNUgz2RAKhlitCSwZn9M4KTOTzmGVUNsmkqfemi1a1pSi2OCQ0RFbJOxLwC5N_6E3wG6N5qwpQ5c1KqLDIOozExl4ZmTAXan0k1DSsg6szH/s320/Ballyportry+Bedroom+with+Fire.jpg" width="320" /></a></div><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">This historic castle works very well for a family with teenage children and as an experience for an extended family gathering, or for a group of friends who are exploring the West of Ireland and the Burren landscape South of Galway Bay, between Connemara and Kerry.</span></span></div><div class="MsoNormal"><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">The Gaelic Tower House of Ballyportry contains six bedrooms and two bathrooms with showers as well as a guest bathroom at the ground floor entrance. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div> <span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Ballyportry sleeps between four and eight guests comfortably. All the furnishings reflect the time of late medieval Ireland, a time of hospitality, song, and poetry in Gaelic Tower Houses.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhfPU7EEIFZEXDT63fgT3LE6Z2BvkO44ZOTsPsxLVj0SdDyE0A-0mHQFC5wQr8PEL8v3Mr1sWFQKyCPyna5en3uF1oPO0oDSNBv3KLB5OiiNJAT3hgvi0V46nnyRIhHzxaDnY45hPFN2L/s1600/Irelands+Blue+Book+2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhfPU7EEIFZEXDT63fgT3LE6Z2BvkO44ZOTsPsxLVj0SdDyE0A-0mHQFC5wQr8PEL8v3Mr1sWFQKyCPyna5en3uF1oPO0oDSNBv3KLB5OiiNJAT3hgvi0V46nnyRIhHzxaDnY45hPFN2L/s320/Irelands+Blue+Book+2012.jpg" width="159" /></a></div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div class="MsoNormal"><span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.irelands-blue-book.ie/site/orderBrochure.html">Order a free copy of Ireland's Blue Book here.</a> Perfect to browse and plan your next trip while sitting by a cozy fire this winter. </span></span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
</div>About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-20558094665538455932011-10-19T02:07:00.000-07:002011-10-19T02:22:46.433-07:00Pet Holidays.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A dog is a man's best friend. So who better to go on holiday with than your best friend?</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you can bring them along knowing it will be hassle free, why leave you beloved pooch with the 'not so dog loving' relatives?</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynNjh1-Dbbt9SxbtwLXwQ5jG1vDO3-meTk9o0XJ56lQ0kOqCDu5san2geZfpkQr_hhKPrEu5U0tA_sbc6un780aXnE78nRG5euHl-FJRW11PZWmOM2ZnQLnKycfuaONWQGyADLG-fV8Eb/s1600/WeePiggieTank.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynNjh1-Dbbt9SxbtwLXwQ5jG1vDO3-meTk9o0XJ56lQ0kOqCDu5san2geZfpkQr_hhKPrEu5U0tA_sbc6un780aXnE78nRG5euHl-FJRW11PZWmOM2ZnQLnKycfuaONWQGyADLG-fV8Eb/s320/WeePiggieTank.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-stytyle-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">All pets are welcome at pet friendly Blue Book houses and hotels!</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If it is your first time bringing your dog with you on holiday then follow these simple tips and you, your family and your dog will have a great time.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezibuxJsQj1bBKaDpHlbcUMZq26CqiqeO24Ec0vxYjrBNve60C2vydDqXJsWUzMZooVF2h582mTzJS1dNJl6AuTVIGgZS9G9Xj0N03hhF15AxVluVkmlepC-lw28aqdShO14CPYXlSVuU/s1600/Sammy+Cashel+House.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezibuxJsQj1bBKaDpHlbcUMZq26CqiqeO24Ec0vxYjrBNve60C2vydDqXJsWUzMZooVF2h582mTzJS1dNJl6AuTVIGgZS9G9Xj0N03hhF15AxVluVkmlepC-lw28aqdShO14CPYXlSVuU/s320/Sammy+Cashel+House.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Sammy from <a href="http://www.irelands-blue-book.ie/cashel-house.htm">Cashel House Hotel</a></span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The Top 10 Tips to ensure a fun holiday for you and your dog.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Preparation is key.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Contact the hotel in advance and let them know the size of the dog you will be bringing so that they can offer you the most suitable room. Ireland's Blue Book has a range of <a href="http://www.irelands-blue-book.ie/pet/">pet friendly houses and hotels.</a></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsRluz6pGbT2b2zpUgsqfgVVDvCHRnBjaQcGFlMS10XpQV1PWXVx5m0GD4dW12W-qDUyP_li_7G-0K-PNqcJ8ASBgyhF9eBnq_LM13HayV9bKANpE6wncybabkQcFAG__tlUM6lCh4Zcg/s1600/Tankardstown+House+-+Dog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsRluz6pGbT2b2zpUgsqfgVVDvCHRnBjaQcGFlMS10XpQV1PWXVx5m0GD4dW12W-qDUyP_li_7G-0K-PNqcJ8ASBgyhF9eBnq_LM13HayV9bKANpE6wncybabkQcFAG__tlUM6lCh4Zcg/s320/Tankardstown+House+-+Dog.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Dexter from <a href="http://www.irelands-blue-book.ie/tankardstown.html">Tankardstown House</a></span></td></tr>
</tbody></table></blockquote><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. The Journey.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Feed your dog no shorter than two hours before the car journey. Allow extra time to reach your destination. You should stop every hour to allow your dog to stretch their legs and have a drink.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Bring your dog's own bed/blanket.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">They may find it difficult at first to sleep in a new room. As they are familiar with the scent of their own bed/blanket it will help them to settle in.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFZdM9xVuib7JeMMbL4myacG_1AHxJYpaw6sYjjM_1yHR4OTKSWBlro5DY2-otqlNZFGgt79TuP3lORqG4YnkGpHSjLG0DR-xPU4R_9jaajc4ca0Lt3gJIawYkd_avP8E5ziXo4AdbnGT/s1600/Hayfield+Kenels.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFZdM9xVuib7JeMMbL4myacG_1AHxJYpaw6sYjjM_1yHR4OTKSWBlro5DY2-otqlNZFGgt79TuP3lORqG4YnkGpHSjLG0DR-xPU4R_9jaajc4ca0Lt3gJIawYkd_avP8E5ziXo4AdbnGT/s320/Hayfield+Kenels.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Lord & Lady of the manor at <a href="http://www.irelands-blue-book.ie/hayfield.htm">Hayfield Manor</a></span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Grooming.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After a day on the beach or hiking in the mountains your four legged friend may be a little scruffy. Bring along a change of blanket for their bed, their brush and their towel to ensure they feel fresh and relaxed. Some Blue Book houses and hotels, including <a href="http://www.cromleach.com/your-pets/">Cromleach Lodge</a>, have grooming facilities on site.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Medication & Vaccinations.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Before bringing your dog on holidays check with your vet to ensure that your dog is up to date with all their annual vaccinations. Ensure that if your dog takes medication that you have enough for the duration of the holiday.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSsdIi-7AkX_y9Dld81z1Oj3v-E8aIv17Mn5XfWXMH8shRoL5P-bFajttvj7yj_6b5-8Bu9aTfqnjWKhsmqUeUxt9Wl6_v25MgsoBs_Wf3a3pQ6R6rbMf-7-IIgLnfYmJFM5K3E77ZeVDR/s1600/Curraevagh+Milly%252C+loves+tennis.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSsdIi-7AkX_y9Dld81z1Oj3v-E8aIv17Mn5XfWXMH8shRoL5P-bFajttvj7yj_6b5-8Bu9aTfqnjWKhsmqUeUxt9Wl6_v25MgsoBs_Wf3a3pQ6R6rbMf-7-IIgLnfYmJFM5K3E77ZeVDR/s320/Curraevagh+Milly%252C+loves+tennis.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Milly having fun at <a href="http://www.irelands-blue-book.ie/currarevagh.htm">Currarevagh House</a></span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. Food/bowl.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It is a good idea to bring the dog's own food bowl and their own food. Keep to their regular routine and aim to feed them at the same time you would at home. It is a good idea to avoid giving your dog luxurious treat foods when away, again it's all about routine so stick to the foods they know.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrj4sftEBM8CSK5aHFoJEfcxIx9fDqzZeqvhE3OTQOgRgo2hjhTniKzazDLMdA-Bs2YDMrKuHZnMH6g5TAdi_0jVwc_6LpFQ94fuO4ws6VWRlMxlGW4S4KDF4whEpIyMZihLYxi2DqsGn/s1600/dog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrj4sftEBM8CSK5aHFoJEfcxIx9fDqzZeqvhE3OTQOgRgo2hjhTniKzazDLMdA-Bs2YDMrKuHZnMH6g5TAdi_0jVwc_6LpFQ94fuO4ws6VWRlMxlGW4S4KDF4whEpIyMZihLYxi2DqsGn/s320/dog.jpg" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">A warm welcome awaits at <a href="http://www.irelands-blue-book.ie/coopershill.htm">Coopershill House</a></span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7. Lead.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Make sure you bring their lead and ensure you keep your dog on the lead in public places. Not everyone loves dogs! If you are in an open area a great way to allow your dog to have a good run is to bring an extendable lead rather than letting them off altogether.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8. Toys.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bring just a few toys with you. A chew toy for the evening and a ball for when you are out and about.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoWRku15WhLceubI4KNFlej2msvI_IajUYqmRiNvfQ-mgebzOeDjSJfzwW52iYev8iAZKiESN3y-Jolllrj0M5Cb0ULMgRYTsoVjza3F9IOMST9KhU4QkkmRH_4oAzO6kHmv7BGyyCjgv/s1600/Marlfieldhousemaryfamily4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoWRku15WhLceubI4KNFlej2msvI_IajUYqmRiNvfQ-mgebzOeDjSJfzwW52iYev8iAZKiESN3y-Jolllrj0M5Cb0ULMgRYTsoVjza3F9IOMST9KhU4QkkmRH_4oAzO6kHmv7BGyyCjgv/s1600/Marlfieldhousemaryfamily4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">A little bit of luxury at <a href="http://www.irelands-blue-book.ie/marlfield.html">Marlfield House</a></span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">9. Behaviour.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remember you are going to a hotel and there will be other guests staying perhaps with their own pets. Basic behaviour training is a must before you bring them away. Your dog should always come when called, stay when told and have a gentle temperament with other dogs and strangers.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10. Enjoy and Relax.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dogs have a calming influence. Being prepared will ensure both you and your family pet have a wonderful time. Take lots of pictures to capture these fond memories.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcDtp96TMMyvs59PPIHe6xGkX1AAONcBPRciW9q1Exg-NJ50BdGODqGVkXmUjaxyjtfnErQyBCRGEKPvExGK_Qk1ndcZfQ7BsJFk7c3UVluI74P4cXQuxe3jCvubjLmL47hlqF8_mHGBO/s1600/Rathmullan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcDtp96TMMyvs59PPIHe6xGkX1AAONcBPRciW9q1Exg-NJ50BdGODqGVkXmUjaxyjtfnErQyBCRGEKPvExGK_Qk1ndcZfQ7BsJFk7c3UVluI74P4cXQuxe3jCvubjLmL47hlqF8_mHGBO/s1600/Rathmullan.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Relaxing in <a href="http://irelands-blue-book.ie/rathmullan.htm">Rathmullan House</a></span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A number of Blue Book houses and hotels are pet friendly. Visit our <a href="http://www.irelands-blue-book.ie/pet/">'pet friendly'</a> page for all the information you will need. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you have any photos of your pets at Blue Book houses we would love to see them! <a href="http://www.irelands-blue-book.ie/site/contact.html">Email</a> them to us!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTS7LAzYlR2s4NDLrRwvYTLbXS-LIzkH51UdljIjn4bdj6nuXQUlgs7mv591HDMXPyuUbTzC8Wc_23MMcTPng9HKiiCsGMlgUAfLycCPc_2ta41S4LDmjtOvoh39n_kTMldMso5yafDUe/s1600/Gregans+Castle+-+Donkeys.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTS7LAzYlR2s4NDLrRwvYTLbXS-LIzkH51UdljIjn4bdj6nuXQUlgs7mv591HDMXPyuUbTzC8Wc_23MMcTPng9HKiiCsGMlgUAfLycCPc_2ta41S4LDmjtOvoh39n_kTMldMso5yafDUe/s320/Gregans+Castle+-+Donkeys.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Friendly neighbours at <a href="http://www.irelands-blue-book.ie/gregans.htm"><span id="goog_2013317327"></span>Gregans Castle<span id="goog_2013317328"></span></a></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-qRenI39aCDF7qW2ya3ZBq7GFuM5JLD3nXsXrzIjSDEwYeFAWo5r8xLVjgglG14k1fJYDXM3_ojAeg3jPS3BpT1FK4AvUHfemoTzfIF1o9Dbfy7oTpUlokuQhtZGaBLrhRlj08j9YqqC/s1600/dilly+coopershill.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-qRenI39aCDF7qW2ya3ZBq7GFuM5JLD3nXsXrzIjSDEwYeFAWo5r8xLVjgglG14k1fJYDXM3_ojAeg3jPS3BpT1FK4AvUHfemoTzfIF1o9Dbfy7oTpUlokuQhtZGaBLrhRlj08j9YqqC/s320/dilly+coopershill.jpg" width="315" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Gorgeous Dilly from <a href="http://www.irelands-blue-book.ie/coopershill.htm">Coopershill House</a></span></td></tr>
</tbody></table> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGPooMV7T2fpbfZbnpE7aGpQjHcivWB_bf3xMxs9GnzDIC_DpZSubwLSedUhSDr1WD1iGWuLk2dfpqrsSxzdVoH-xeMTsHvlEZlPwtl8PZCrc1dHYfu-Uzu_yWIjcbG7vhOSUAJCnA_0l/s1600/murphy-belleisle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGPooMV7T2fpbfZbnpE7aGpQjHcivWB_bf3xMxs9GnzDIC_DpZSubwLSedUhSDr1WD1iGWuLk2dfpqrsSxzdVoH-xeMTsHvlEZlPwtl8PZCrc1dHYfu-Uzu_yWIjcbG7vhOSUAJCnA_0l/s320/murphy-belleisle.jpg" width="320" /></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Murphy enjoying the snow at <a href="http://www.irelands-blue-book.ie/belleisle.htm">Belle Isle Castle.</a></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbIpwrSnHdxzPvTxvMzktB61PLm9lS1EDrRiO6oJ3-EJUGn3pFCG9Ewst7TGmh-DS0hk1EmI_m89YRWU1eJwwF5vJT6CsQcYcItUMWlDtuR3C8-9dtIOpdAOKotHCTGqs1avbo-PHeJ32/s1600/EnniscoeDog_000.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbIpwrSnHdxzPvTxvMzktB61PLm9lS1EDrRiO6oJ3-EJUGn3pFCG9Ewst7TGmh-DS0hk1EmI_m89YRWU1eJwwF5vJT6CsQcYcItUMWlDtuR3C8-9dtIOpdAOKotHCTGqs1avbo-PHeJ32/s1600/EnniscoeDog_000.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">A four legged welcoming party at <a href="http://www.irelands-blue-book.ie/enniscoe.htm">Enniscoe House</a></span></td></tr>
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</span></div>About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com1tag:blogger.com,1999:blog-8269965636379356524.post-1751197234875802002011-09-22T04:59:00.000-07:002011-09-22T04:59:57.678-07:00Guest Blog - Colm McCan, Ballymaloe House.<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://outstandinginthefield.com/">Outstanding in the field</a> is a concept whereby a meal is served outdoors, as near to the source of the food as possible. It was first started in California by Jim Denevan. Over 90 outside dinners are now run in the USA and over 35,000 people have experienced an outstanding meal in a field!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQI6Rf_aZONEthk-q35rbzvQukuKOyfhxv8mq5qKyzjBuJSus6fgiOFE0tA3xAES_50iUPrJmBPEtg_xOTB-KPEWvKhwa-LdVyYECM99tI1Yd1WAuogokJdCC4byXBHehlpfTiu6Ezlt68/s1600/notice+for+the+event.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQI6Rf_aZONEthk-q35rbzvQukuKOyfhxv8mq5qKyzjBuJSus6fgiOFE0tA3xAES_50iUPrJmBPEtg_xOTB-KPEWvKhwa-LdVyYECM99tI1Yd1WAuogokJdCC4byXBHehlpfTiu6Ezlt68/s320/notice+for+the+event.jpg" width="320" /></a></td></tr>
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</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A few weeks ago Ballymaloe house, Shanagarry, Co Cork hosted the first in a series of European Outstanding in the Field events. This is the first time the event has been taken outside of the U.S.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Colm McCan is the sommelier at<a href="http://www.irelands-blue-book.ie/ballymaloe.htm"> Ballymaloe House</a> and wine tutor at <a href="http://www.cookingisfun.ie/">Ballymaloe Cookery School</a>. In this week's guest blog Colm, who was the sommelier for the event, talks us through the wines he chose to go with each course of this unique dining experience.</span><br />
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<b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Outstanding Wines for an amazing dinner - outdoors!! (Well almost...)</span></i></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ballymaloe House recently hosted an event called 'Outstanding in the Field'. One long table, set for 100 people, was set up in the middle of the busy, working, bustling, organic greenhouse in the gardens at Ballymaloe Cookery School. Rory O'Connell, Darina Allen and their team prepared a meal using home-produced produce. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUBwPWw96vtsDw8LlIfjAzgvK6P7Vt7nGMIrQfWxuYvqM9uLYm1BtVhbFeepMd9gPiUCgpMcaEe9aL1R9jTojyzTc5LjUkgHxmfaJxPuDyIivPCQXFRT8qB-tYY9dC2NtFzl7MKSwXBPY/s1600/tractor.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUBwPWw96vtsDw8LlIfjAzgvK6P7Vt7nGMIrQfWxuYvqM9uLYm1BtVhbFeepMd9gPiUCgpMcaEe9aL1R9jTojyzTc5LjUkgHxmfaJxPuDyIivPCQXFRT8qB-tYY9dC2NtFzl7MKSwXBPY/s200/tractor.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">We couldn't get much closer to the source of the food!</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The produce was gathered by host gardener Eileen O'Donovan, head gardener at the school and host farmer, Hawlie, farm manager at the school. All the food served was locally sourced in line with the ethos of the event - one eats as close to the source of the food as possible.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LoIa7xYsFKy1hFaVS29IoA8Ow4dAkUEsA1Pfbg22rKsAFarsnYIhzAg9U0sRGjzJqxKq6hRwYanIIICRKRog_YxWo4waPUXdgxik5Y9oUFejGkg6DLQicxF1WAe5lsNXMHomTOamz03O/s1600/The+table+set+up+in+the+glasshouse.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LoIa7xYsFKy1hFaVS29IoA8Ow4dAkUEsA1Pfbg22rKsAFarsnYIhzAg9U0sRGjzJqxKq6hRwYanIIICRKRog_YxWo4waPUXdgxik5Y9oUFejGkg6DLQicxF1WAe5lsNXMHomTOamz03O/s320/The+table+set+up+in+the+glasshouse.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Table set for 100 in the greenhouse.</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wine plays an important role in these events. Along with the host chef, gardener and farmer there is always a host winemaker - something we do not have in Shanagarry (at the moment...). I was delighted to be asked to fill that role, choosing and matching wines to go with each course and ensuring that the wines have a local connection, of sorts!!!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4-7nOYQWF33dsy_mGBQythW204ShQ90uq2jo8uSJo2mDGT-LDK5cq7gGJ227rSarveHMsw6KGwjHs5EOCpDGHxJYplr3NrLcwJOdDBOdrPUO8pcsd2uHKzZFx3s0HGCiNEdGixpq0ejN/s1600/Colm+and+John.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4-7nOYQWF33dsy_mGBQythW204ShQ90uq2jo8uSJo2mDGT-LDK5cq7gGJ227rSarveHMsw6KGwjHs5EOCpDGHxJYplr3NrLcwJOdDBOdrPUO8pcsd2uHKzZFx3s0HGCiNEdGixpq0ejN/s200/Colm+and+John.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Looking after the wine for the evening were Colm & John.</span></td></tr>
</tbody></table><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Reception: Grilled Arbutus sourdough bread with various toppings.</span></b><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sparkling wine: Coates & Seely Sparkling Ros</span></b><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>é</b></span></span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> NV, Hampshire Downs, England.</span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtmjVN22jrs-FzPmH45GA3V1j7BSouPqVYfIkhrfsWQJ4rUSow0EWgdwpziq3i8oNR6Gl4YKWqCqeUfr3siu1WtMHe0QH0pYghGTJsYWsrcJcRqEEo7VNQfdzZAGresCAPUZQx7BwKJm0/s1600/Sparkling+wine+on+ice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtmjVN22jrs-FzPmH45GA3V1j7BSouPqVYfIkhrfsWQJ4rUSow0EWgdwpziq3i8oNR6Gl4YKWqCqeUfr3siu1WtMHe0QH0pYghGTJsYWsrcJcRqEEo7VNQfdzZAGresCAPUZQx7BwKJm0/s1600/Sparkling+wine+on+ice.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Sparkling wine on ice.</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This sparkling wine is new this year. Wine writer Hugh Johnson noted to "look out for this sparkler in 2011". The owners have been involved in wine all their lives and have a high profile in the wine world. I used this wine at a blind tasting in a line-up of sparkling wines for guests at Ballymaloe over the summer and all enjoyed it. They were all surprised to find it was from Hampshire Downs.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For a quality sparkling wine made 'closest' to Ballymaloe this fits the bill!</span><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fish course: Platters of seafood which included: Frank Hederman's smoked mackerel and eel; Bill Casey's smoked salmon; Ballycotton prawns, shrimp and crab; soused Ballycotton Mackerel; mayonnaise and pickled cucumber.</span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGJm2tglFuniCRVT___hsvAWLQ_48oI1EGLLF8rJOjxXxfBOieKLC4EX6-cNSvRI6W3m6CDuSiLLmpoXxVxjOei9mAASJaoKXc-Z4lhYK3zNqqOgtwiDAUkWojNRFgYE5KbJ0ODIIuJLw/s1600/Platters+of+seafood.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGJm2tglFuniCRVT___hsvAWLQ_48oI1EGLLF8rJOjxXxfBOieKLC4EX6-cNSvRI6W3m6CDuSiLLmpoXxVxjOei9mAASJaoKXc-Z4lhYK3zNqqOgtwiDAUkWojNRFgYE5KbJ0ODIIuJLw/s200/Platters+of+seafood.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Platters of seafood.</span></td></tr>
</tbody></table><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">White wine: Bodegas del Palacio de Fefinanes, Albarino, R<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">í</span>as Baixas Galicia, Spain 2010.</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">From the far northwest corner of Spain, the area of R<span style="line-height: 115%;">í</span>as Baixas, is located in Calicia where the vineyards, due to their proximity to the Atlantic Ocean, provide acidity and freshness to the wine.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqGtdZCiTqVerGaBY6FpSE-mAXhC3FCKYNxXWkD7MFpxZvIfuCllxCxp5I3QzxnPaENDxITF2ejEsQLHUlEQsHRiVxsrnc094MY_tfE9V1byPh7Lh1pRuXagd3qUCCBXSTaTlCebTi42V/s1600/White+wine+Albarino+amoung+the+tomato+plants+in+the+glasshouse.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqGtdZCiTqVerGaBY6FpSE-mAXhC3FCKYNxXWkD7MFpxZvIfuCllxCxp5I3QzxnPaENDxITF2ejEsQLHUlEQsHRiVxsrnc094MY_tfE9V1byPh7Lh1pRuXagd3qUCCBXSTaTlCebTi42V/s1600/White+wine+Albarino+amoung+the+tomato+plants+in+the+glasshouse.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">White Wine.</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Showing the refreshing Albarino grape variety in all its splendour -with aromas and flavours of pear, peach, apricot, white flowers, apple, honey, citrus and even a hint of sea spray! A subtle flinty minerality seeps through finishing with a complex, balanced wine. Great aperitif and enjoy also with shellfish and fish. The Albarino from Galicia was with the shellfish. This is what the Spanish drink with it in Galicia - they celebrate an annual Shellfish & Albarino festival! Sailing south/south-west from the local fishing harbour of Ballycotton to the wet north-west corner of Spain you will arrive at Galicia - home to the Albarino! (Local wine importer- Sacha)</span><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Main course: Roast organic pork from Kinoith Farm with garden herbs & garlic, brambly apple sauce, spiced aubergines in the pickling style, beans and farm potatoes.</span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZ2f0E4F0sOiQwd4y5N7r5Rv2qb7KHf6AtwYtpAP8wx_4qsq9odtNLDr0FzZH6N5kmxWnIL5EA9LCNS3bNHkQboR7yXZU_5Vdxq_h1R0ObwGqdNFkvR1v6Wwgwl_YR-E47DdhFikZve6r/s1600/Rory+O%2527Connell+and+the+team+preparing+the+meal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZ2f0E4F0sOiQwd4y5N7r5Rv2qb7KHf6AtwYtpAP8wx_4qsq9odtNLDr0FzZH6N5kmxWnIL5EA9LCNS3bNHkQboR7yXZU_5Vdxq_h1R0ObwGqdNFkvR1v6Wwgwl_YR-E47DdhFikZve6r/s200/Rory+O%2527Connell+and+the+team+preparing+the+meal.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Rory O'Connell & team preparing the meal.</span></td></tr>
</tbody></table><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wine: Domaine des Anges, C<span style="line-height: 115%;">ô</span>tes de Ventoux, southern Rh<span style="line-height: 115%;">ô</span>ne, France 2007.</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Domaine des Anges is situated on a hillside facing Mont Ventoux, 'The Giant of Provence', which rises to 1912m. The mountain has a profound influence on the climate of the vineyards with cool evening breezes refreshing the vines in the summer after the days intense heat. This enables the vines to maintain high natural acids and elegant tannin.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Irishman Ciaran Rooney is winemaker at Domaine Des Anges - The 'Irish vineyard in France'! Ciaran is a very experienced winemaker having previously worked in Stellenbosch, Bordeaux, Oregon and Australia. He creates exotic and award winning wines from vineyards high up the slopes of Mount Ventoux. Ciaran visited Ballymaloe last year and gave a great presentation on wine making.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYtWLgtrGkukadpNO5mUT7qMIw5YLghtWB-8IHIbYZpva3_vGnDjYjERzwcf2DVGymR02tj6esrF4NFBtR1RILaPG95ib-eKu9a6Tmovd0cC1B63XLKQpsOigmLWJjDdi8dPkr97PGtWl/s1600/John+Quinlan+busy+opening+bottles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYtWLgtrGkukadpNO5mUT7qMIw5YLghtWB-8IHIbYZpva3_vGnDjYjERzwcf2DVGymR02tj6esrF4NFBtR1RILaPG95ib-eKu9a6Tmovd0cC1B63XLKQpsOigmLWJjDdi8dPkr97PGtWl/s200/John+Quinlan+busy+opening+bottles.jpg" width="149" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">John Quinlan serving the wine at the event.</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oz Clarke, author of '250 Great Wines' says of Domaine des Anges "I've known about it for ages. Hidden up in the hills to the east of the Rh<span style="line-height: 115%;">ô</span>ne Valley and this (wine) is as good as anything they have ever produced. It has a ripe, rich smell of chocolate and plum and a fascinating array of flavours - Blackberry, damson, pepper and the rasp of herbs truly evokes the warm wild hills of the Ventoux". The grape varieties are grenache and syrah.</span><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dessert: Carrageen moss pudding, with blackberry, apple and sweet geranium compote with jersey cream.</span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_Nw9IeJgqkly8aijmRcQrXSwFgsSFBVANwF3ctbHdC3aTMLFzu_aKQBJMKl2XfkcDT9lcCu3BR2siuuSJphE9em1fSkYEO-lK2JDmSfVd8HBDY_5mFN-vuBuvP8bQIy0M3Xfazq3wOp9/s1600/Blackberry+Apple+and+Sweet+Geranium+Compote.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_Nw9IeJgqkly8aijmRcQrXSwFgsSFBVANwF3ctbHdC3aTMLFzu_aKQBJMKl2XfkcDT9lcCu3BR2siuuSJphE9em1fSkYEO-lK2JDmSfVd8HBDY_5mFN-vuBuvP8bQIy0M3Xfazq3wOp9/s200/Blackberry+Apple+and+Sweet+Geranium+Compote.jpg" width="149" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Blackberry, apple & sweet geranium compote.</span></td></tr>
</tbody></table><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wine: Elysium Black Muscat, Quady, California, U.S.A 2009.</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black Muscat is one of the very few black skinned Muscats. The rose aroma led the winemaker to name the wine Elysium, Greek for heaven. Drinking this you can almost feel that you have fallen into a rose garden and been transported to heaven. Floral, raspberry, black cherry, spice, honey and raisin aromas and flavours.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Cheese Course: Irish farmhouse cheese & cheese biscuits - Gubbeen, Cashel Blue, Fermoy and Ardsallagh goat cheese.</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1WPwrn-0E96A-yqlNTO-gMAtOaAFPdopj91JkYCRwdZdy42P9YTVvym3W3cs01W7351EyC9blJ9B2Leu4F0coUI6qKIw3KslSYCxEAPJ919BYf8yvzyGopvsQt4lEHHQ3_Lk-FXTJrYo/s1600/Cheese+board+for+the+evening.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1WPwrn-0E96A-yqlNTO-gMAtOaAFPdopj91JkYCRwdZdy42P9YTVvym3W3cs01W7351EyC9blJ9B2Leu4F0coUI6qKIw3KslSYCxEAPJ919BYf8yvzyGopvsQt4lEHHQ3_Lk-FXTJrYo/s200/Cheese+board+for+the+evening.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Cheese board for the evening.</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Wine: Allegrini Palazzo della Torre, Veneto, Italy 2008</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Located on the southern shore of Lake Garda, near Verona in Northern Italy, this is a family business which has built up a reputation for fine quality wines. Produced from vineyards in the historic zone of Valpolicella. Approximately 30% of the fruit is air-dried, amarone-style. The fermenting juice from those grapes is added to their Valpolicella, produced earlier in the season in usual red wine fashion and is passed "back over" using some of these delicious semi-dried grapes. All of this leads to a second fermentation 'ripasso' and the creation of a Rispasso style - a baby Amarone, whose colour, depth and flavours are greater than those of even the original Valpolicella. The flavours of dried fruit, dried cherry, black fruit and earth is admirably supported by the wine's full body, fine balance along with intriguing hints of chocolate, mocha, liquorice with a lovely , velvety texture.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTri5AlVQJ9dWMA-hOAtx6qYM1CSsewB4ZkwzO_Y6Wdo6TAPHaRK53mSaNmS5rEyWnP_sAN7NAK__0XwmdMv28Cn6jJoZoXGvAuPaYUX0cqqQXnfGFtCV7ZJ0jsT-JycCY8b6QVS-03u2/s1600/The+line-up+of+wines+for+dinner.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTri5AlVQJ9dWMA-hOAtx6qYM1CSsewB4ZkwzO_Y6Wdo6TAPHaRK53mSaNmS5rEyWnP_sAN7NAK__0XwmdMv28Cn6jJoZoXGvAuPaYUX0cqqQXnfGFtCV7ZJ0jsT-JycCY8b6QVS-03u2/s200/The+line-up+of+wines+for+dinner.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">The wines for the evening.</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It is very challenging to match a wine to a variety of cheese (fresh goats cheese needs a Sancerre; blue needs a sweet and so on) so we went for an interesting red that would stand up alongside all these full flavoured cheeses.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This completes the wine line-up. It gave us a good selection of different styles and regions taking us to some of our closest quality vineyards in different European wine regions and finishing up where Outstanding in the Field originated - California.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lHm94rt6Z-Hk31lszZitttR4SWqmmK5LLxxBfEvvwtTXjokxJdM2nGr-SOHl9D0WqrSipIvZkCupr-xjHWI3c8wHcFBwqQd2ctZNWmqrZSPcMs8OL1bc_Zf_-ivN7zFxzEOa0tDPBrOc/s1600/Note+about+suppliers+and+the+team.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lHm94rt6Z-Hk31lszZitttR4SWqmmK5LLxxBfEvvwtTXjokxJdM2nGr-SOHl9D0WqrSipIvZkCupr-xjHWI3c8wHcFBwqQd2ctZNWmqrZSPcMs8OL1bc_Zf_-ivN7zFxzEOa0tDPBrOc/s200/Note+about+suppliers+and+the+team.jpg" width="200" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ballymaloe cookery school hold lots of really great wine events from tasting and matching to special guest speakers from the world of wine making. Click the link for more information:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.cookingisfun.ie/">Ballymaloe cookery school</a>. Colm also writes a regular <a href="http://www.cookingisfun.info/wine/">wine blog</a> on the website.</span></div>About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-50416716988951402192011-09-14T02:35:00.000-07:002011-09-16T08:32:52.530-07:00For the Beginner in the Kitchen....<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In recent months there has been a wave of cooking related programmes gracing our screens. This has inspired many of us to don the apron, locate the cupboard in the kitchen where the cooking utensils are hidden away and give cooking a go.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYeZIElmiVaSLsoO_cBWSy56EzncYmB29cegjseumNZaSbvpvgPi_Fdf5D7I0qbSxnea2SzyzTnWsxr54WmZQyj-GLGyg4K7W7irTGoGGBM4MR2FVgaRVfRIKVB4g9ujcVJ4-RQDKwxItG/s1600/Food+with+a+view.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYeZIElmiVaSLsoO_cBWSy56EzncYmB29cegjseumNZaSbvpvgPi_Fdf5D7I0qbSxnea2SzyzTnWsxr54WmZQyj-GLGyg4K7W7irTGoGGBM4MR2FVgaRVfRIKVB4g9ujcVJ4-RQDKwxItG/s320/Food+with+a+view.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Food with a view...</span></td></tr>
</tbody></table><div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the beginner this can be quite daunting so we decided to go straight to the experts to get some tips.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We asked the Blue Book cookery schools for advice:</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ballymaloe cookery school, near <a href="http://www.irelands-blue-book.ie/ballymaloe.htm">Ballymaloe House,</a> Co Cork.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dunbrody cookery school, home to chef Kevin Dundon, at <a href="http://www.irelands-blue-book.ie/dunbrody.htm">Dunbrody House</a>, Co Wexford.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Belle Isle cookery school chef and manager, Liz Moore, at <a href="http://www.irelands-blue-book.ie/belleisle.htm">Belle Isle Castle</a>, Co Fermanagh.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>The top ten tips for beginners in the kitchen!</b></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Preparation is key.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A lot of preparation can be started the day before and a list of when to do things can be useful. Before you start to cook, take out the utensils and weigh out all of your </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ingredients then place them all together in a convenient place.</span></div><div></div><div><br />
</div></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Start off simple.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Make sure you start with a recipe that sounds appealing and is not too complicated. If it goes badly wrong, it may put you off for a while.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKAb6dgzdgVaNhw3IOurphCRwKZXoch__8ok5jAENoKwiNB6DjexBMdliSbjUVu42_OhiWB5tmGSl3bxHqd8PqduGbaqfEqqKvOup-KgnF-Ug61G4i481VVuSPBQQAMw3YLa66O5jmkWe/s1600/435c885.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKAb6dgzdgVaNhw3IOurphCRwKZXoch__8ok5jAENoKwiNB6DjexBMdliSbjUVu42_OhiWB5tmGSl3bxHqd8PqduGbaqfEqqKvOup-KgnF-Ug61G4i481VVuSPBQQAMw3YLa66O5jmkWe/s320/435c885.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Liz Moore with students in Belle Isle cookery school</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Think your timing through.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When are you planning on serving the dish, how long will it take to cook and if baking, how long to cool before serving? Sometimes an unfamiliar recipe can take longer than planned.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Prepare your cooking area.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wash your hands thoroughly as well as the counter top and utensils you intend using.</span></div><div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxaC2MyGM4Gl34Oz5kMo6F_SY5p_kGMTVYd-I534vSH0Gz9O9B5vMQSzrHRzYaGZGBzA5jhtdstAa58846Y6fmuJ83OYwQ0hneusxBiVGmKMaMHvWF3oxQlZ7o7AqF9opVmgHfndBHL08/s1600/Ballymaloe+CS+Bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxaC2MyGM4Gl34Oz5kMo6F_SY5p_kGMTVYd-I534vSH0Gz9O9B5vMQSzrHRzYaGZGBzA5jhtdstAa58846Y6fmuJ83OYwQ0hneusxBiVGmKMaMHvWF3oxQlZ7o7AqF9opVmgHfndBHL08/s320/Ballymaloe+CS+Bread.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Freshly baked Ballymaloe bread.</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Use good quality, fresh ingredients.</span></div><div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Your food will already taste good before you start! You can be sure that there are many great local food suppliers in your area. A good place to start is the local farmers market.</span></div></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. Baking.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you intend to bake, make sure you start in the morning when concentration tends to be at its best. Cakes and bread will need time to cool before serving so make any icing, or toppings you need during this time, or even set the table for dinner. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A great tip for removing egg shells from batter is to use the remaining shell to attract the piece!</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9eAcghIOEI4HsthxtaJo4msg3ywzAqtqvB8vPsCw_F-gPj2uVCAsb-wb0dpN4JxMkMqfM0kAB9HXXbxrN4aquZPWEp1yhyphenhyphenn5OgCflh265yjD0S8frrobQ3dvV1jhq65hAkhniQsaaQk5/s1600/KEVINSCHOOL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9eAcghIOEI4HsthxtaJo4msg3ywzAqtqvB8vPsCw_F-gPj2uVCAsb-wb0dpN4JxMkMqfM0kAB9HXXbxrN4aquZPWEp1yhyphenhyphenn5OgCflh265yjD0S8frrobQ3dvV1jhq65hAkhniQsaaQk5/s320/KEVINSCHOOL.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Class in progress with Kevin Dundon of Dunbrody cookery school.</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7. Only use sharp knives.</span><br />
<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Blunt knives can ruin food and are far more harmful if you get cut. Learn how to sharpen you knives and preferably use something bigger then a paring knife. They can be useful but not for chopping. Your butcher or friendly cookery school will show you how to go about it!</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8. Let roast (beef, pork, lamb or poultry) sit before carving.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is very important as this allows the juices to retreat back into the meat. If you carve too soon much of its goodness will spill out onto the chopping board.</span></div><div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDH8DJK3N4uJGnxXC3ywG0-XfeGMRM1s-GSU-UXLhIR9IR7VGH5kjebSNaY1hpuJp1U4SgB3lgf5zNzkDdXz6EWMtY5GBeKGI1A3RorhxMjJJppNGgQm2H9XWKNjgJO7mkefIAyvrfxqS4/s1600/Ballymaloe.2005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDH8DJK3N4uJGnxXC3ywG0-XfeGMRM1s-GSU-UXLhIR9IR7VGH5kjebSNaY1hpuJp1U4SgB3lgf5zNzkDdXz6EWMtY5GBeKGI1A3RorhxMjJJppNGgQm2H9XWKNjgJO7mkefIAyvrfxqS4/s320/Ballymaloe.2005.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Enjoy a stay at <a href="http://www.irelands-blue-book.ie/ballymaloe.htm">Ballymaloe house</a> while attending Ballymaloe cookery school.</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">9. Remove the odour of garlic, onions and fish from your fingers by rubbing them under cold water and against stainless steel, e.g. the sink, at the same time.</span><br />
<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10. Clean up!</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To clean copper bottoms on pots and pans, open a can of tomato paste, rub it on and scrub, then rinse. If you do this weekly, your pots and pans will stay clean and shiny. This is a very inexpensive way to clean copper and brass items.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttPZX5bcMhExFrKW0FZOcHKP77C7N4lXf58TzooKWD22uo4EKGjfiEWN4OPs3ZZPAeXqASXs3p-9m00ZwOOiAApnzh_Fdq2L-WzYewZbXFcbaxgk5RIZQLpCvyxkgV_iUWs92pGxzEe7d/s1600/Belle+Isle+Liz+in+Garden.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttPZX5bcMhExFrKW0FZOcHKP77C7N4lXf58TzooKWD22uo4EKGjfiEWN4OPs3ZZPAeXqASXs3p-9m00ZwOOiAApnzh_Fdq2L-WzYewZbXFcbaxgk5RIZQLpCvyxkgV_iUWs92pGxzEe7d/s320/Belle+Isle+Liz+in+Garden.jpg" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Liz gathering fresh herbs from the kitchen garden at Belle Isle cookery school.</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So that's it! Keep it simple and you won't go wrong. If you think you could do with a little more help then why not try a cookery course? Enjoy the surroundings of a beautiful Blue Book house or hotel and avail of one of the many cookery courses available. The schools have a wide range of courses and cater for all levels. Click the links below for more information:</span><br />
<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.belle-isle.com/cookery-school.htm">Belle Isle cookery school</a></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.cookingisfun.ie/">Ballymaloe cookery school</a></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.dunbrodyhouse.com/html-files/school.htm">Dunbrody cookery school</a></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauvi4cF6w5bTO8CYsOh4B3pues22SOJ-FSJv3Cf5uULmeSxTDFCLu6xCEotZIKg9OzsPfmkzAPNorjG-KzHPQr0v7c8b9xMnkqXUdx4DQz9MSdAzXiVWT9fZTAUFWtKitZvD1DdoqwmqV/s1600/outside.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauvi4cF6w5bTO8CYsOh4B3pues22SOJ-FSJv3Cf5uULmeSxTDFCLu6xCEotZIKg9OzsPfmkzAPNorjG-KzHPQr0v7c8b9xMnkqXUdx4DQz9MSdAzXiVWT9fZTAUFWtKitZvD1DdoqwmqV/s320/outside.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Dunbrody House.</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The girls in the Blue Book office had a look at some recipes we think we could manage. Here is a lovely one from Belle Isle. Have a go and leave a comment below to let us know how you get on. Bon Appétit!!!</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Spaghetti with mussels and chilli (serves 4)</b></span></div><div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingredients</u></span><br />
<div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">350g/12oz spaghetti</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">900g/2lbs. fresh mussels</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 cloves garlic, finely sliced or grated</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6tbsp. extra virgin olive oil</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 large handfuls flat leafed parsley, finely chopped</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 fresh red chilli, deseeded and finely chopped</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea salt</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Method</span></u></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Put a large pan of salted water on to boil.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Cook the pasta in plenty of boiling, salted water until al dente, usually about 8-10 minutes.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Put the olive oil in a large pan, add the garlic and cook over a very gentle heat with the chilli. Do not colour the garlic or it will become bitter. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-Add the mussels to the pan and place a lid on it. Shake slightly and then cook for a further 3-4 minutes or until the mussels have opened. (Discard any that do not open)</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Add the cooked pasta and parsley. Season and toss well. Serve hot with some fresh crusty bread and a drizzle of extra olive oil.</span></div><div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div></div></div></div></div></div>About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-63931045586380574072011-09-01T07:52:00.000-07:002011-09-01T08:07:15.042-07:00Electric Picnic<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tickets are bought, wellies are packed, the boot of the car bursting with camping gear... There is something missing though, something that has been a festival staple for years. Gourmet food??!!!</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">This year Electric Picnic is taking ‘festival food’ to a new level. Not only is this year’s music line up impressive but the food line up is pretty tasty too! The Theatre of Food at this year’s Picnic will ensure that no matter your preference, your tastes are catered for. <o:p></o:p></span><br />
<span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLOloQ641QOqXfa_BskXuyo7iEjKRVI9hScwRLhJLWGpj4p2Mm8aVC_ddhFHGsLnlpWKssuP1ZyVWlSCofP_5iXSnu5aGRlmvF8SP354eFt1hNA6QxRFCYtDoKUefeGVfqq-MqVzGmPpU/s1600/theatre+of+food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLOloQ641QOqXfa_BskXuyo7iEjKRVI9hScwRLhJLWGpj4p2Mm8aVC_ddhFHGsLnlpWKssuP1ZyVWlSCofP_5iXSnu5aGRlmvF8SP354eFt1hNA6QxRFCYtDoKUefeGVfqq-MqVzGmPpU/s1600/theatre+of+food.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><a href="http://electricpicnic.ie/">Electric Picnic 2011</a></span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">The Blue Book will be well represented. Rathmullan House are taking their ‘Good Food, Road Food’ van on a road trip from Donegal to Stradbally armed with three mouth watering menus. Personally I am looking forward to a breakfast of Rathmullan muesli, stewed rhubarb with organic yoghurt. They have an amazing dinner menu and house menu for later in the day. They will be located in the <a href="http://electricpicnic.ie/downloads/SitemapArenaSitePlan.pdf">Mindfield</a>. Keep an eye on their <a href="http://www.facebook.com/pages/Rathmullan-House/148783243152">Facebook</a> page for updates and full menu details.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvG_prAfap3jJRScTovEdRJ-T9_HY5o-zVlraqM_6QwZz9xK4xMzptXwRnLuvTVJejF0NkSrt77BbaHYNdu7ZMy91_yoMLle2bX6jygGfztWBGU5CvwY-8gZu5rb4DzKJ6sGc6opIjD5pH/s1600/303561_10150299351568153_148783243152_8078471_7037769_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvG_prAfap3jJRScTovEdRJ-T9_HY5o-zVlraqM_6QwZz9xK4xMzptXwRnLuvTVJejF0NkSrt77BbaHYNdu7ZMy91_yoMLle2bX6jygGfztWBGU5CvwY-8gZu5rb4DzKJ6sGc6opIjD5pH/s320/303561_10150299351568153_148783243152_8078471_7037769_n.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><a href="http://www.irelands-blue-book.ie/rathmullan.htm">Rathmullan House</a> on wheels!</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">Blue Book chef Derry Clarke of L’Ecrivain has come over all romantic. He is running a competition in the <a href="http://electricpicnic.ie/food">Theatre of Food</a> to treat two people to a romantic candlelit dinner, followed by a camping upgrade to Boutique Camping and a delicious breakfast the following morning to set you up for Sunday! The winner will be announced at 6p.m in the Theatre of Food – so make sure you are in it to win it!<o:p></o:p></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneTXqXFgLWaoy2VDSZMJF2C9V8GaOXvH45wbJY8Li6yQCsAxTB22FIV5MnItZ-fgvgtCYG1aSRXQRFW9DInUEZY-au17D-VfYYj1aWcm1W6-iDABp6GhcwXNnmB20vae9GiegLUVhu7JU/s1600/IW+derry+clarke+august+3a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneTXqXFgLWaoy2VDSZMJF2C9V8GaOXvH45wbJY8Li6yQCsAxTB22FIV5MnItZ-fgvgtCYG1aSRXQRFW9DInUEZY-au17D-VfYYj1aWcm1W6-iDABp6GhcwXNnmB20vae9GiegLUVhu7JU/s320/IW+derry+clarke+august+3a.jpg" width="288" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Derry Clarke of <a href="http://www.irelands-blue-book.ie/l-ecrivain.htm">L'Ecrivain</a></span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span lang="EN-IE"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enjoy the festival, make sure you stop by and try some Blue Book style food and happy camping!!</span></span></div></div>About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0Co. Laois, Ireland53.0163106 -7.147412099999996852.799616099999994 -7.5485635999999969 53.2330051 -6.7462605999999967tag:blogger.com,1999:blog-8269965636379356524.post-86085216060548051222011-08-23T07:05:00.000-07:002011-08-25T01:08:57.982-07:00Golfing in the West of Ireland.<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In recent months the eyes of the golfing world have been firmly fixed on Ireland. The reasons for this are numerous.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE">Firstly the success of Northern Irish born Rory McIlroy at the U.S open “confirmed the arrival of a new sporting hero”, high praise indeed coming from a former champion and another Northern Irish golfing hero, Graeme McDowell. <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE">Next Irish golfing legend Darren Clarke lifted the Claret Jug, having won the British Open Title, at Royal St George’s ending a 20 year wait for the honour.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE">Next month, Co. Meath will play host to the top ladies of the golfing world as the <a href="http://www.solheimcup.com/">Solheim Cup</a> gets underway.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE">Irish landscape lends itself quite naturally to someone of the world’s top courses. We asked Terence McSweeney, former communications director for the PGA of America, and owner, along with wife Frances, of <a href="http://www.irelands-blue-book.ie/stella-maris.htm">Stella Maris Hotel</a> in County Mayo to give us a few tips as to what he thinks are the best courses in the west of Ireland.<o:p></o:p></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE"><br />
</span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_pATxVkaPPzRHQLMHhbZM6WKjGYITLgm80QFHm6UPEQCYVEDLjvNFowWGCEsQG7o3_VpyXfeZLECPr6H6VVE5NJ64GuaywPbzmsS9kkMZ7LUQE1RZDdI0Bd3Bm6sOAl7862-xSp7c8Xf/s1600/terry_and_frances.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_pATxVkaPPzRHQLMHhbZM6WKjGYITLgm80QFHm6UPEQCYVEDLjvNFowWGCEsQG7o3_VpyXfeZLECPr6H6VVE5NJ64GuaywPbzmsS9kkMZ7LUQE1RZDdI0Bd3Bm6sOAl7862-xSp7c8Xf/s1600/terry_and_frances.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Terence McSweeney& Frances Kelly<br />
of Stella Maris Country House Hotel.</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Eddie Hackett, the legendary Irish golf course designer, was reputed to have stated of his final work: “If God ever intended a piece of property to be a golf course, this is it”. Hackett was referring to his <i>magnum opus: </i>Carne Golf Links in Belmullet, Co Mayo.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE"><a href="http://www.carnegolflinks.com/">Carne golf course</a>, located near the town of Belmullet, is the finale of Eddie Hacketts natural links work. Massive sand dunes tower above grassy fairways that have been shaped by nature over thousands of years. Working with such magnificent landscape, Hackett created eighteen totally different holes that were noteworthy for their elevation changes and hidden greens. The finishing work was done by hand, virtually unheard of today. Local volunteers in Belmullet worked diligently with scythes, shovels and other manual instruments to make the magnificent course come alive.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE"><br />
</span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblmt38KZET8dXfyqKsQsHOpw0izryPpezAve9hRdF9ka5M4EPPovWaBYKALTQ_VmR8__NjhM17Ti2ubP2QjyQL_kImKpb0Xpd3EwW7hPG5O7xNCksOYyZqj3LaI0qr122PdWGP0CL2mqr/s1600/golf-carne.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblmt38KZET8dXfyqKsQsHOpw0izryPpezAve9hRdF9ka5M4EPPovWaBYKALTQ_VmR8__NjhM17Ti2ubP2QjyQL_kImKpb0Xpd3EwW7hPG5O7xNCksOYyZqj3LaI0qr122PdWGP0CL2mqr/s1600/golf-carne.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carne golf course.</td></tr>
</tbody></table><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.enniscronegolf.com/">Enniscrone golf course</a> raised the status of its game in 2001 after club leaders received planning permission to move farther into its seaside dunes. Hackett had re-designed the original course in the 1970s, but was not able to utilize most of the dunes that surrounded the course. As a result, most golf was contested over the flat plains that dominated the land leased to the club.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hackett, who died in 1996, never saw the work of Donald Steel , the British golf course architect enlisted to add six new challenging holes to the layout. The resulting holes drastically altered Hackett’s original layout, but certainly he would have approved of the even more demanding test of the game with additional elevation changes and seaside holes. </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92k92MXama06yQM42XlrsYG4IWX62SP8bADeJ96LjkGVYXW3CHj6oiL8-3Twh3Yf5HTLSMJV1WDBiFKqBPkQSnh0XktGnRjQJ06aPwhOXg7s1ujTsJa9zZ_IbYawXlM_BWZbxI0bYFCmH/s1600/golf-enniscrone.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92k92MXama06yQM42XlrsYG4IWX62SP8bADeJ96LjkGVYXW3CHj6oiL8-3Twh3Yf5HTLSMJV1WDBiFKqBPkQSnh0XktGnRjQJ06aPwhOXg7s1ujTsJa9zZ_IbYawXlM_BWZbxI0bYFCmH/s1600/golf-enniscrone.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enniscrone golf course.</td></tr>
</tbody></table><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.countysligogolfclub.ie/">Rosses Point</a> has the oldest pedigree of most golf courses in the West, and has hosted many national championships down through the years, as well as the West of Ireland Amateur Open Championship since 1923. Rory McIlroy won this prestigious championship in 2005 and 2006 before he cast his lot with the professionals. “The Point” was re-designed by the famed Harry S. Colt in the 1920s, providing the foundation for a course that has delighted generations of golfers in the West and Northwest.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Situated on the shore of Sligo Bay, Rosses Point offers panoramic views of some of the most picturesque landscape in Ireland, including the Oyster Island lighthouse. Like many other links courses of its caliber, Rosses Point offers distinct and severe elevation changes that provide the course with its own inimitable character.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enniscrone and Rosses Point in Co. Sligo, and Carne in Belmullet, Co. Mayo, form a wonderful trail of links courses for the avid golfer seeking to experience the game as nature intended it to be played. They are among the great “hidden links” of Ireland.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsURaaT7PXDZM-xg96rbUZ3ciFTX61LXF-mOBW00GHx6oyjUIBFccSTDzK6fA9LpXXCVYZdtw4ilnhR33MJA6oKtBw03ozAdalhsUgL0oc7jhXE9PE3TcvdWFopvYhXMjaljc_Ah2AZEYX/s1600/sligo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsURaaT7PXDZM-xg96rbUZ3ciFTX61LXF-mOBW00GHx6oyjUIBFccSTDzK6fA9LpXXCVYZdtw4ilnhR33MJA6oKtBw03ozAdalhsUgL0oc7jhXE9PE3TcvdWFopvYhXMjaljc_Ah2AZEYX/s320/sligo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spectacular view of Ben Bulben, Co. Sligo.</td></tr>
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</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.irelands-blue-book.ie/stella-maris.htm">Stella Maris Country House Hotel</a>, located in Ballycastle, Co Mayo is the perfect base to enjoy the courses of the West.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDolakSga4gnKWGfXIHXc3JiUR0_mAOFhhlJvXgqlIdUu1XTcfiBP8xXLIE_l5L4c9_S6VOIw7OtUQSSCkCNvLpv8xbJ6hYDgLy4VziyX75Jlg95WTL2JM21CtzmPoEw0EHqvXiBZU26N/s1600/Stella_Maris1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDolakSga4gnKWGfXIHXc3JiUR0_mAOFhhlJvXgqlIdUu1XTcfiBP8xXLIE_l5L4c9_S6VOIw7OtUQSSCkCNvLpv8xbJ6hYDgLy4VziyX75Jlg95WTL2JM21CtzmPoEw0EHqvXiBZU26N/s1600/Stella_Maris1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stella Maris Hotel.</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For something inland, <a href="http://www.irelands-blue-book.ie/glenlo.htm">Glenlo Abbey</a> in Bushypark, Co Galway has a lakeside, 9 hole double green golf course on the property. Before your game, the 10 bay driving range is the best place to warm up. Bill Daly, on-site PGA professional, offers individual and group tuition. Contact Glenlo Abbey for more details.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDkkAonZCUdC8_l7mseQrXpN4J5Viiuqo2n1P1XuMP3slO68Oo1WYlmxXI4GMZ7Kxtpk-gC_lHA3I_h2X5myz5CoS8FgVk0m-m1GckoDAKfp2b1gVOM40pQLWXqExDNOroWWRZ-iR86fvp/s1600/Glenlo+Abbey+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDkkAonZCUdC8_l7mseQrXpN4J5Viiuqo2n1P1XuMP3slO68Oo1WYlmxXI4GMZ7Kxtpk-gC_lHA3I_h2X5myz5CoS8FgVk0m-m1GckoDAKfp2b1gVOM40pQLWXqExDNOroWWRZ-iR86fvp/s320/Glenlo+Abbey+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glenlo Abbey golf course, Co. Galway.</td></tr>
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</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE">In the east of the country <a href="http://www.irelands-blue-book.ie/rathsallagh.htm">Rathsallagh House</a> in Dunlavin, Co Wicklow is home to a beautiful 18 hole golf course designed by Christy O’Connor Jnr and Peter McEvoy. Contact Rathsallagh House for more details.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkZDH1DFEaXAlW2rdqSlE7D5Rg1Ql-qhRPINbXPkVdn50y2ocscOeJNbx8d4pjQLW1HLsTRJzv9nY8f4cPVuV17cSSY_LKNU7AxFxQvpoGWpvUdV0MiUAloV2I0iOm1h6UZwNgz7USQUz/s1600/Rathsallagh+House+-+Golf.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkZDH1DFEaXAlW2rdqSlE7D5Rg1Ql-qhRPINbXPkVdn50y2ocscOeJNbx8d4pjQLW1HLsTRJzv9nY8f4cPVuV17cSSY_LKNU7AxFxQvpoGWpvUdV0MiUAloV2I0iOm1h6UZwNgz7USQUz/s320/Rathsallagh+House+-+Golf.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rathsallagh House golf course, Co. Wicklow.</td></tr>
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</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE">Planning a golfing tour of Ireland? Have a look at <a href="http://www.irelands-blue-book.ie/itineraries/#8">Ireland’s Blue Book golf tours and itineraries page.</a></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8aSfsD1H4xIV8puNpLYldUlSb3woSkhsi5Z2aacXQMe9cUEbKUymXI9N23MBmcLve8Wd0Kc504l_FHBGmwUZak0jl9mrPjjZjfUHuQpOabWZNvvLy3T6Bak6l1T4NY4F0bAygPGhCfG_I/s1600/golf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8aSfsD1H4xIV8puNpLYldUlSb3woSkhsi5Z2aacXQMe9cUEbKUymXI9N23MBmcLve8Wd0Kc504l_FHBGmwUZak0jl9mrPjjZjfUHuQpOabWZNvvLy3T6Bak6l1T4NY4F0bAygPGhCfG_I/s1600/golf.jpg" /></a></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IE"><br />
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</div>About Ireland's Blue Bookhttp://www.blogger.com/profile/03275660767841100944noreply@blogger.com0tag:blogger.com,1999:blog-8269965636379356524.post-79151018511165466902011-08-10T03:48:00.000-07:002011-08-10T03:48:50.197-07:00For the Maid of Honour...<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the bride and groom their big day is finally here. Everyone is excited; all the planning is done and </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">everything is arranged.</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">For you, the maid of honour, the night before is time to do the final check to ensure that, no matter what the wedding throws at you, you have your super hero head on and are ready to swoop in and avoid any </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">impending disasters.</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">We asked Blue Book houses & hotels wedding co-ordinators:<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">Gretchen Ridgeway of <a href="http://www.irelands-blue-book.ie/barberstown.htm"><span class="Apple-style-span" style="color: #6fa8dc;">Barberstown Castle</span></a>, Co. Kildare, Marie Laffan of <a href="http://www.irelands-blue-book.ie/castle-durrow.htm"><span class="Apple-style-span" style="color: #6fa8dc;">Castle Durrow</span></a>, Co. Laois, Mary Powell of <a href="http://www.irelands-blue-book.ie/cromleach.htm"><span class="Apple-style-span" style="color: #6fa8dc;">Cromleach Lodge</span></a>, Co Sligo and Catherine Lawlor of <a href="http://www.irelands-blue-book.ie/rathsallagh.htm"><span class="Apple-style-span" style="color: #6fa8dc;">Rathsallagh House</span></a>, Co Wicklow for advice on what the maid of honour should keep in her bag on the big day.<o:p></o:p></span><br />
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<tr><td style="text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLRscuV24VCdUjUWPeSQTMZceTPksVqbZ3opulKbOlMG0cXOBHMzmre27ukn8I4ZP60KhVf6GcKupnqQUQbHx_chBR-4fGhV7xbEktKpn226tUw0KkUsSAywMXdj-QleRHaDhoydkYYOk/s320/bride%252Bmaids.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">The Bride and her Bridesmaids at <a href="http://www.irelands-blue-book.ie/rathsallagh.htm"><span class="Apple-style-span" style="color: #6fa8dc;">Rathsallagh House</span></a></span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLRscuV24VCdUjUWPeSQTMZceTPksVqbZ3opulKbOlMG0cXOBHMzmre27ukn8I4ZP60KhVf6GcKupnqQUQbHx_chBR-4fGhV7xbEktKpn226tUw0KkUsSAywMXdj-QleRHaDhoydkYYOk/s1600/bride%252Bmaids.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"></span></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So for the maids of honor to be here it is:</span><br />
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<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Top 10 List of Maid of Honour tools to avoid wedding calamity!</span></span></b></div></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;"><b>1.</b> Phone Numbers of groom, groomsmen, bridesmaids, and the parents on both sides. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">If there is a delay, longer than what is traditional, in getting the bride to the ceremony call ahead to the one of the wedding party. The groom is going to be nervous enough as it is!!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;"><b>2.</b> Tissues.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">It is going to be a very emotional day and to avoid "mascara mishaps" ensure you have at least one packet of tissues at the ready. <o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_doOby4PXkfDdfPffxwA-RdccfWwnpeuvP8mKBrj9MO9AnNYkFUJFfNk_uHc2ZP8qheN8urXElR7zuGOCf1JrdLnx5aBXW0s9Zofx0B-Zx9h1wuZ1kDxShIePDGLhkMt8oU0ULHx8jRht/s320/LonguevilleWedding.jpg" style="margin-left: auto; margin-right: auto;" width="253" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><a href="http://www.irelands-blue-book.ie/longueville.htm"><span class="Apple-style-span" style="color: #6fa8dc;">Longeuville House</span></a> Reception</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_doOby4PXkfDdfPffxwA-RdccfWwnpeuvP8mKBrj9MO9AnNYkFUJFfNk_uHc2ZP8qheN8urXElR7zuGOCf1JrdLnx5aBXW0s9Zofx0B-Zx9h1wuZ1kDxShIePDGLhkMt8oU0ULHx8jRht/s1600/LonguevilleWedding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"></span></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>3.</b> Hairpins. </span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">They don’t take up much room and are essential. If the photos are outdoors a few extra clips might be required to avoid the "windswept look" and keep the brides veil in place.<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;"><b>4.</b> Plasters.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">A wedding day is a "new shoe day". The bridal party will all want to dance the night away at the reception so keep those plasters handy.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;"><b>5.</b> Mints.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">There will be lots of hugs and kisses on the big day. The bride and groom will want to be fresh all day long!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;"><b>6.</b> Rescue remedy.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">That moment when the bride pulls up to the wedding venue can be a daunting one. A few drops or a pastille can help calm and soothe her nerves.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtF_Ni3vSb3xZoLzHlDeJz5kDFKjvuosztH1RQU3XZXy_xC56pQwJZwnJ-e2Yie1ANCtPNKxDGkJSM0gBizxcaCkmmwbRRjcrBmYKV0rDsUQyISb21Vb5fRQXszIQBTha-3HP_eMMdbHRP/s1600/0050.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtF_Ni3vSb3xZoLzHlDeJz5kDFKjvuosztH1RQU3XZXy_xC56pQwJZwnJ-e2Yie1ANCtPNKxDGkJSM0gBizxcaCkmmwbRRjcrBmYKV0rDsUQyISb21Vb5fRQXszIQBTha-3HP_eMMdbHRP/s320/0050.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.irelands-blue-book.ie/cromleach.htm"><span class="Apple-style-span" style="color: #6fa8dc; font-family: Georgia, 'Times New Roman', serif; font-size: small;">Cromleach Lodge </span></a></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span lang="EN-IE"> <o:p></o:p></span>7.</b> Sewing kit.</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">Just in case! If the dress has a train it is more prone to getting pulled or snagged. A little kit with thread the same colour as the brides dress and also the bridesmaids dresses can save the day! Also, having a few pins at the ready for the groomsmen's flowers is always a good idea.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;"><b>8.</b> Make up.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">Keep just the basics in your bag, blotting papers to avoid shine and the lippy are enough to have on you. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;"><b>9.</b> Deodorant/perfume.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">A little spritz through the day will keep the bride happy!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;"><b>10.</b> Your speech.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">If you are feeling a little nervous about it, write it down and have it in your bag. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-IE" style="font-family: Georgia, 'Times New Roman', serif;">That’s it ladies! A little bit of preparation goes a long way. It’s such a wonderful honour to stand as a bridesmaid with a wonderful friend on her big day. Relax, enjoy it and you will have memories to last a lifetime.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6iqZEgvHUHiJVByqGaZxSgBNrpx6XU7HK1ETJ6rv4-6tYFz16L0ZjBuNctiiX7WIHJD-cCOZSjxM4tr0NnkoNP6hvaxhGx9AQQIIUxutRxphQCYfq7nHbMi2jqCMMdsYCYcn2IhKItba7/s320/224178_10150172786056533_710131532_7187998_3712454_n.jpg" style="margin-left: auto; margin-right: auto;" width="256" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Beautiful<a href="http://www.irelands-blue-book.ie/barberstown.htm"> <span class="Apple-style-span" style="color: #6fa8dc;">Barberstown Castle</span></a> Bride</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6iqZEgvHUHiJVByqGaZxSgBNrpx6XU7HK1ETJ6rv4-6tYFz16L0ZjBuNctiiX7WIHJD-cCOZSjxM4tr0NnkoNP6hvaxhGx9AQQIIUxutRxphQCYfq7nHbMi2jqCMMdsYCYcn2IhKItba7/s1600/224178_10150172786056533_710131532_7187998_3712454_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"></span></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Looking for the ideal venue for your forthcoming party or wedding? A number of the <a href="http://www.irelands-blue-book.ie/weddings/"><span class="Apple-style-span" style="color: #6fa8dc;">Blue Book Country Houses and Castles and Hotels</span></a> are available for exclusive use for private house parties and stylish weddings. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Romantic views in idyllic places of profound beauty will provide a wonderful location for your special day.</span></div><div style="line-height: 15.0pt; margin-bottom: .0001pt; margin: 0cm;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Blue Book <a href="https://www.bluebookvouchers.com/"><span class="Apple-style-span" style="color: #6fa8dc;">gift vouchers</span></a>, which can be used at any Blue Book property, make the perfect wedding gift.</span></div><div style="line-height: 15.0pt; margin-bottom: .0001pt; margin: 0cm;"><span style="color: black; font-family: Calibri, sans-serif; font-size: 11pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmAhenWxlKlk43-EA_cvuja68AEkUd0AtdaX4LXd2xFnJb4QmB-L4Y6cjNknQfZlvfIMTx2bT_PkxadS25U6ywfjFRovoffGI03xcumYUnHBimhIQlPLcnDnxC6bc0OM3szBjF1Sbsu2x/s1600/Rathsallagh+Wedding+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmAhenWxlKlk43-EA_cvuja68AEkUd0AtdaX4LXd2xFnJb4QmB-L4Y6cjNknQfZlvfIMTx2bT_PkxadS25U6ywfjFRovoffGI03xcumYUnHBimhIQlPLcnDnxC6bc0OM3szBjF1Sbsu2x/s200/Rathsallagh+Wedding+3.jpg" width="200" /></span></a></div><div style="line-height: 15.0pt; margin-bottom: .0001pt; margin: 0cm;"><br />
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