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Sacramento Boomer

Cooking Corner: 3 Irish-Inspired Recipes


Recipe by Doyle’s Pub and Taproom, 312 East Bidwell Street, Folsom, 916-983-8277,

Traditional Irish Coffee

5 oz. fresh-brewed coffee

2 tsp. brown sugar

1 1/2 oz. Irish whiskey

1-2 oz. heavy cream, lightly whipped 

Pour hot coffee into warmed glass until it’s about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over the back of a spoon.


Recipe by Randy Peters Catering & Event Center,
105 Vernon Street, Roseville, 916-726-2339,

Kiss Me I'm Irish Cookies

1 cup butter, softened

2/3 cup powdered sugar

1 egg

1 tsp. vanilla

3/4 tsp. almond extract

1 (3.4 oz.) box pistachio pudding mix

2 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup mini chocolate chips

1 1/2-2 cups pecans, finely chopped

1 bag Hershey’s Kisses

Cream butter and powdered sugar till smooth. Beat in egg, vanilla, and almond extract. Add pudding mix, flour, baking powder, and baking soda. Stir in the chocolate chips.

Roll dough into 1-inch balls, then roll in pecans. Place on lightly greased cookie sheets.

Bake at 350 for 10-12 minutes. Immediately press a Hershey’s Kiss into the middle of each cookie. Transfer to cooling racks and cool completely.


Recipe by The Monk’s Cellar,
240 Vernon Street, Roseville, 916-786-6665,


1 cup raw potato, grated

1 cup previously boiled and mashed potatoes, chilled

1 cup flour

1/4 cup milk

2 tsp. baking powder

1/2 tsp. fresh thyme, chopped

1/2 tsp. fresh rosemary, chopped

1 tbsp. onion, minced

1 tbsp. button mushrooms, minced

1 1/2 tbsp. salt, plus more for serving

1/4 tsp. pepper

1 tbsp. butter

An Irish potato pancake, boxty has been around for hundreds of years in Ireland and is often eaten as a side dish at breakfast. Nowadays, it's dressed up quite a bit, often layered with meats and vegetables.

Place grated potatoes in cloth (or cheesecloth) and squeeze out as much liquid as possible. Combine cold mashed potatoes with grated potatoes, flour, milk, baking powder, herbs, minced onion, mushrooms, salt, and pepper.

Roll dough into a 3” x 2” log or cylinder. Try to pack your potato mixture into this log shape tightly, which can be done by spooning the mixture onto cheesecloth and rolling into the log, then patting and molding, or simply by patting or molding with your hands. 

Fill a stockpot (at least 6 quarts) with water and bring to a rolling boil. Turn down to a simmer and add the tightly packed potato log. Simmer for 1 hour. Remove and let cool in refrigerator overnight.

Once cooled, and prior to serving, slice into desired thickness, typically between 1/4” to 1/2" rounds. Place butter into a skillet and fry each round until golden brown. Lightly salt and serve as desired.

Compiled by Megan Wiskus