Razzle Dazzle Recipes - Recipes for St. Patrick's Day
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Irish Fruit in a Paper Bag Recipe

Hazelnut Cookies
1/2 lb. plus 2 T. unsalted butter
2 C. brown sugar
2 eggs
2 t. baking soda
6 T. chopped hazelnuts

1 C. whipped cream, for serving

Fruit
4 T. butter
1 pear, cored, peeled, and quartered
2 bananas, peeled and halved
2 plums, cut in quarters
8 strawberries
1 orange, segmented, juice reserved
1/2 melon, peeled, seeded, and quartered
8 sprigs fresh mint
1/4 t. honey
4 t. Irish Mist

Hazelnut Cookies
Preheat oven to 350�F. Cream together butter and sugar. Add eggs, one at a time. Fold in dry baking soda and chopped hazelnuts. Drop spoonfuls of the mixture onto a lightly greased sheet pan. Bake in a preheated oven at 350�F for 10 minutes.

Fruit
Preheat oven to 400�F.
Cut 4 sheets parchment paper into 4 x 12 inch circles. Butter edges of paper circles. Divide fruit among the four circles, placing on one side of the circle. Place sprig of mint on top of the fruit. Mix honey, Irish Mist, and orange juice. Sprinkle over the fruit.

Fold paper in half, crimping edges.

Bake in preheated oven, 5-10 minutes, until well risen. (The parchment paper will puff up.)

Presentation:
Place on hot plate and cut open from the top. Garnish with fresh mint, and serve with whipped cream and hazelnut cookies.

Serves: 4
Recipe by: Colin O'Daly, Chef, Roly's Bistro, Dublin
 

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