Shannon Princess Shares Autumn Fruit Recipes

Making Tasty Treats with Autumn Fruits

 

 

We would like to thank Irish Hotel Barge Shannon Princess for this guest blog post. You can easily understand why Shannon Princess books up over a year in advance.

 

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When summer in Ireland comes to an end there is a slight drop in temperature and the evenings get a little shorter but what comes next is an amazing transformation and the beginning of a new season. Once the leaves begin to fall from the trees, the views of the countryside become a wonderful glow of golden and orange. With these seasonal colours it is a sign that Autumn is here.

Autumn foods

 

There is also a change in the types of food available. In autumn, an abundance of fruits and nuts begin to appear on trees and shrubs across the country. It is a feast for birds and insects but also perfect for human consumption where it is a busy time for foraging. A whole range of tasty treats can be made with what is gathered.

 

Tasty treats made with autumn fruits

 

Crab apples normally ripen in October and are very easy to retrieve from branches of the tree. Tasty crab apples are used for making apple tarts, crumbles or pies. Sloes, the fruits of the blackthorn tree also begin to ripen in autumn. As they have a very bitter taste, they are normally used for making wine or gin.

Time for blackberry picking

Blackberry picking is one of Ireland's favourite autumn past-times and the berries should be ripe enough and ready to pick now. They are rich in vitamins, plump and shiny in appearance and come off the plant easily once you grasp them.

Here is a treat for you... we have put together a simple Blackberry Jam recipe for you to try for yourself.

Traditional Blackberry Jam

Ingredients

• 1 kg Sugar
• 1 kg Blackberries, washed
• 1 Lemon
• Sterilized jam jars & jam pot covers

 

Method

1. Place 1kg of sugar, 1kg of blackberries and juice and zest of one lemon in a large heavy bottomed pot.
2. Bring the mixture to the boil, stirring all the time until all the sugar has dissolves. Cook the jam for approximately 15 minutes or until it reaches 105˚C on a sugar thermometer.
3. Remove from the heat and carefully transfer to sterilised jars, cover each with a disc of wax paper and seal tightly with a lid.
4. Kept in a cool dark place the jam will keep for up to 12 months if you can keep it that long.

Autumn brings a number of food and harvesting festivals taking place in a celebration of the best of Irish food. Popular festivals include the Belfast Food and Drink Festival, the Waterford Harvest Festival, the Galway International Oyster and Seafood Festival and a number of other food events happening nationwide. Along with the popularity of food festivals, a number of food trails take place where you can discover and forage the best foods. Find out more about Ireland's food festivals and food trails on discoverireland.com

On the Shannon Princess we celebrate the new autumn season using a whole range natural ingredients creating gourmet dishes from breakfast through to dinner. As we cruise on our luxury barge you will have time to sit back and appreciate the landscape of the Irish countryside and taste the best of Irish food. Book now to enjoy a truly unique experience no matter what time of year.

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Thank you very much, Olivia.

What goes better with homemade jam than a homemade seed and honey bread? You will find Olivia's  delicious recipe here.
 

Enjoy!

 

About The Irish Hotel Barge Shannon Princess

Shannon Princess Barging Cruises In Ireland

• Route: The Lower Shannon River, Ireland - Between Glasson and Killaloe
• Up to 10 guests in 5 cabins. All on the main level.
• Charters and Cabin cruises
• Itineraries: Standard classic, Artisan Food Trail, Biking/Cycling, Family, Golf, Walking
• Learn More: Online Brochure

Shannon Princess

The Shannon Princess has been thoughtfully designed throughout. The barge's inviting interior makes a charming floating living space – a perfect "Home away from home" for guests to enjoy. The welcoming atmosphere is enhanced by Ruairi and Olivia’s love of antiquities, crafts, pottery and art with many works by established and local Irish artists.  Onboard the barge a friendly & relaxed mood has been created by carefully mixing casual informality with quality service.

The Shannon Princess provides accommodation for up to 10 guests in 5 cabins which can be configured as double or twins, each with ensuite facilities. This barge is owner-operated with a total of five professional crew in attendance.You will be charmed with excellent but friendly service, gorgeous food & wines, and share in a slice of local life and knowledge.

Inquire / Book Now

See Ireland from a different point of view

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View Special Offers / Discounts

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Contact Paradise Connections to book SHANNON PRINCESS
View Shannon Princess' online brochure
Visit our website for more info on our barges and barging: www.BargeCharters.com

 

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#Recipes #BargingInIreland #BargeShannonPrincess #BargeCharters #BargeCruises #RiverCruises #Ireland

 

Dessert pairing for 14-year old whisky

Scotch raspberry and dark chocolate chilli tart

with a clotted cream ice cream

This is a dessert recipe from the Tomatin Distillery that is visited on the Whisky Trail cruise aboard both Scottish Hotel Barges Spirit of Scotland and Scottish Highlander.

Ingredients

Pastry case

• 250g of plain flour
• 100g of icing sugar
• 35g ground almonds
• 125g of unsalted butter, plus more for greasing
• 1 egg
• 1 egg yolk

Chocolate and chilli filling

• 400g of 70% dark chocolate, roughly chopped
• 350ml of double cream
• 3/4 tsp chilli flakes
• 150ml of milk
• 2 eggs, beaten

Method

1. To begin the chocolate tart, prepare the pastry case. In a mixing bowl, crumb the flour, icing sugar, ground almonds and butter together.
2. Add the egg and blend together, handling as little as possible, until just mixed. Wrap in cling film and rest the pastry in the fridge for 1 hour.
3. To begin the filling, heat the double cream and milk to the boil, then add the chilli flakes. Remove from the heat and leave to infuse for 1 hour
4. Grease and line your tart ring. Roll out the pastry to 3mm thick. Push the pastry into the corners evenly and then line with baking parchment before filling with baking beads.  Blind bake at 190˚C/gas mark 5 until the pastry is lightly golden, around 10 minutes. Remove the baking beads and return to the oven in order to colour the base until the pastry is golden brown, around 10-15 minutes.
5. After removing the pastry from the oven, use a pastry brush to glaze it with the remaining egg yolk. This will seal the case for the chocolate mixture.
6. To make the chocolate mixture, place the chocolate in a medium-sized mixing bowl. Strain the infused chilli cream and bring back to the boil. Once boiled, pour the hot cream over the chocolate and stir until the chocolate has fully melted. Slowly add the beaten eggs and mix well.
7. Preheat the oven to 150ºC/gas mark 2. Pour the mix into the prepared pastry case and carefully transfer to the oven. Bake until the mix is just set, approximately 15-20 minutes. Allow to cool but do not refrigerate.
8. Served with Clotted cream ice cream & Scottish raspberries with Honeycomb spikes.

Enjoy

Pair this dessert with an aged, single malt Scottish whisky that you purchased on your Whisky Trail barge cruise.

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Barging in Scotland

For a magical barge cruise, Scotland is hard to surpass. Travel sedately through the Great Glen between Inverness and Fort William, navigating beautiful lochs and the engineering masterpiece that is the Caledonian Canal. Unforgettable experiences are offered by ancient castles perched on the water's edge, heather-clad hillsides and arguably the finest inland cruising in the world. Scotland’s legends of the past, the taste of single malt and the mythical inhabitant of Loch Ness all contribute to a magical charm only experienced in the dramatic Highlands.

Scottish Hotel Barges

 

Scottish Highlander

• Route: Caledonian Canal, between Banavie and Muirtown
• Up to 8 guests
• Private charters and Cabin cruises
• Itineraries: Standard classic, Golfing, Honeymoon, Family, Whisky Trail
• Learn more: Online Brochure

Spirit Of Scotland

• Route: Caledonian Canal, between Banavie and Muirtown
• Up to 12 guests
• Private charters and Cabin cruises
• Itineraries: Standard classic, Golfing, Whisky Trail
• Learn more: Online Brochure

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Contact Paradise Connections Yacht Charters to book your barge trip
Visit our website for more info on our barges and barging: www.BargeCharters.com

 

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#scotland #recipe #dessert #whisky #scottishcruises #barginginscotland #whiskytrailcruise

RECIPE: Christmas Cocktail: Parisian Poinsettia

 Christmas Cocktail: Parisian Poinsettia

 

To get you in the festive spirit, here’s our Parisian Poinsettia cocktail recipe – the perfect fusion of champagne, triple sec and cranberry juice…

 

The Perfect Poinsettia 

 

Best served in a martini glass, or a stemmed red wine glass, the Parisian Poinsettia cocktail truly packs a punch when the rim is sugar-coated. Getting the perfect proportions can be tricky when making more than one Poinsettia cocktail. If that’s the case, use measuring equipment to ensure ideal measures when decanting. Don’t forget to leave enough ice if you prefer your Poinsettia cocktail on the rocks! Start by filling your glass by a third, before adding your ice cubes, then topping up. Prefer your Poinsettia cocktail on the rocks? Just be sure everything (including your glass) is perfectly chilled before serving…

 

Ingredients

• 25ml triple sec
• 50ml cranberry juice
• 75ml champagne (or prosecco)

 

Method

1. Chill the triple sec, cranberry juice, champagne and a martini glass in the fridge until cold.
2. Pour the triple sec and cranberry juice into the chilled sugar-rimmed glass, then slowly top up with the champagne and perhaps garnish with a bay leaf. 

 

Enjoy !

 

 

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We have many special offers that may be of interest

Visit our website for more info on our barges and barging: www.BargeCharters.com

 

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Delicious & Easy Christmas Treats

Delicious & Easy Christmas Treats

 

Olivia Gibbons, co-owner and chef of the popular Irish Hotel Barge Shannon Princess, shares a delectable mince pie recipe for the holiday season.

 

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Mince Pies

 

Did you know that the origin of the humble mince pie lies in the Middle East? It eventually made its way west and became part of the Christmas tradition throughout the UK and Ireland.

 

These little treats are a welcome sight leading up to and during the festive season. Lovely with a cup of tea and if you are feeling indulgent, add a spoonful of brandy cream. 

 

Ingredients

• 225g/ 8oz Plain Flour
• 125g/ 4oz Golden Caster Sugar
• 100g Ground Almonds
• 125g/ 4oz Butter or Margarine (room temperature)
• 1 Egg (beaten)
• A little water, if necessary
• 450g/ 1lb Jar Mincemeat
• Icing sugar 

Method

1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease patty/bun tins.
2. Put flour, sugar and ground almonds into a mixing bowl and mix well together.
3. Rub butter/margarine through the dry ingredients. Add the beaten egg (and water if required) and mix to a soft dough.
4. Turn onto a lightly floured board and gently knead.
5. Cover with cling film and keep in fridge until ready to use. The pastry will keep for about three days.
6. Roll pastry on a floured board and cut rounds or stars with a cutter to fit greased bun/patty tins. Put a teaspoon of mincemeat in each and cut a lid from remaining pastry to put on top. Bake for about 15 minutes or until golden brown.
7. Dust with icing sugar.

Enjoy!

 

About The Irish Hotel Barge Shannon Princess

Shannon Princess Barging Cruises In Ireland

• Route: The Lower Shannon River, Ireland - Between Glasson and Killaloe
• Up to 10 guests in 5 cabins. All on the main level.
• Charters and Cabin cruises
• Itineraries: Standard classic, Artisan Food Trail, Family, Golf, Walking
• Learn More: Online Brochure

Shannon Princess

The Shannon Princess has been thoughtfully designed throughout. The barge's inviting interior makes a charming floating living space – a perfect "Home away from home" for guests to enjoy. The welcoming atmosphere is enhanced by Ruairi and Olivia’s love of antiquities, crafts, pottery and art with many works by established and local Irish artists.  Onboard the barge a friendly & relaxed mood has been created by carefully mixing casual informality with quality service.

The Shannon Princess provides accommodation for up to 10 guests in 5 cabins which can be configured as double or twins, each with ensuite facilities. This barge is owner-operated with a total of five professional crew in attendance.You will be charmed with excellent but friendly service, gorgeous food & wines, and share in a slice of local life and knowledge.

 

Shannon Princess has been awarded the COVID 19 Safety Charter by Failte Ireland (the Irish Tourism board) which is endorsed by the Government of Ireland. This included ongoing onboard inspections to assess us for compliance, best practice and the successful implementation of the charter. All our crew have completed an approved course that meets the requirements of Failte Ireland's COVID 19 Safety Charter. This course covers procedures relating to COVID 19 prevention within the hospitality industry.

 

Shannon Princess is completely booked for 2022. There are some openings for 2023 but hurry, they book quickly.

Inquire / Book Now

See Ireland from a different point of view

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View Special Offers / Discounts

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Contact Paradise Connections Yacht Charters to book SHANNON PRINCESS
View Shannon Princess' online brochure
Visit our website for more info on our barges and barging: www.BargeCharters.com

 

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RECIPE: Gruyère de Comté and Poppy Seed Lollipops

Gruyère de Comté and Poppy Seed Lollipops

 

A great choice for show-stopping canapés or a wonderful homemade gift for your loved ones, these Gruyère de Comté and poppy seed lollipops are sure to be a festive favorite.

 

 

Equipment

 

• 2 large baking trays
• 10 lollipop sticks
• Greaseproof paper
• Cellophane wrap and string or polystyrene block for decoration (optional)

Ingredients

• 80g Gruyère de Comté finely grated (you can use Italian Parmesan or Swiss Gruyère as alternatives)
• 1 tsp poppy seeds
• 1 tsp sesame seeds

 

Method

 

1. Preheat your oven on a high heat, at around 220 °C (425°F)
2. Get two large flat baking trays and line with greaseproof paper
3. Combine the Gruyère de Comté, poppy and sesame seeds together in a bowl
4. If you have a 9cm chef’s ring or cookie cutter, place on the baking paper and add a thin layer of the mixture (approx. 1-2cm thick). Alternatively, you can draw a circle around the base of a circular mug or glass to use as a template. When baking, the mixture spreads so ensure there’s plenty of space between each one!
5. For added magic, place a lollipop stick on top, with the tip in the centre of the cheese disc. If you have any spare Gruyère de Comté – cover the tip of the stick so it’s extra-secure
6. Repeat the process – you should have around 10 lollipops in total
7. Bake for 5 minutes on the middle shelf until golden and bubbling
8. Once baked, slide the discs onto a cooling rack to avoid a soggy bottom!
9. When cooled, place the lollipop in a small cellophane bag and tie with festive string for the perfect homemade present, or for a fabulous centerpiece, decorate a styrofoam block and pierce each with a lollipop stick!

Ready for a Barge Cruise?

 

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We have many special offers that may be of interest

Visit our website for more info on our barges and barging: www.BargeCharters.com

 

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Today is World Chocolate Day

French Chocolate Mousse

 

Relax, put your feet up and indulge in a sumptuous French Chocolate Mousse, courtesy of our barge chefs…

Ingredients

 

For the French Chocolate Mousse…

• 6 eggs, yolks separated
• 170g dark or plain chocolate
• 2 tbsp Grand Marnier

For the Orange Coulis…

• Juice of 2 oranges
• Juice of 1/2 lemon
• 4 tbsp marmalade
• 2 tbsp icing sugar

 

Preparation

 

To Prepare the French Chocolate Mousse...

1. Melt the chocolate until liquid
2. Remove from the heat, before adding the egg yolks
3. Add the Grand Marnier
4. Allow to cool slightly
5. Whilst the mixture cools, whisk the egg whites to soft peaks
6. Gently fold the egg whites into the cooled chocolate mixture
7. Place into the fridge for 4 hours
8. Serve with the orange coulis

To Prepare the Orange Coulis... 

1. Put all ingredients into small pan and bring to a gentle boil
2. Simmer until liquid has reduced by half and thickened.

Voilà A Delicious French Chocolate Mousse

Tempted? Alongside this indulgent French chocolate mousse, our barge chefs often share recipes for their most popular dishes to try at home. This, and many of our recipes are examples of the fine fare you can experience onboard your luxury barge cruise.

 

Let's Start Your Adventure

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Visit our website for more info on our barges and barging: www.BargeCharters.com

 

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RECIPES: 5-Seed Honey Bread from Shannon Princess

5-Seed Honey Bread Recipe from

Irish Hotel Barge Shannon Princess

 

Olivia Gibbons, co-owner and chef of the popular Irish Hotel Barge Shannon Princess, shares one of her recipe for 5-Seed Honey Bread. This would pair wonderfully with her Homemade Butter Recipe that you can find HERE. 

 

 Ingredients

• 500g strong white bread flour
• 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
• 1½ tsp salt
• 1 Tbsp honey
• 1 Tbsp butter
• 1 tsp allspice
• 1 Tbsp sunflower seeds
• 1 Tbsp each of sesame,flax ,pumpkin and poppy seeds, plus extra for sprinkling
  

 

Method

 

1. Mix the honey and yeast with the warm water. Let it rest for a couple of minutes to bubble
2. Mix the flour, butter, seeds and salt in a large bowl. Add the warm yeast mixture and mix until it comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
3. Put the dough onto a very lightly floured surface and knead for 8-10 minutes until it feels smooth and slightly springy to touch. Pop into an oiled bowl and cover with cling film. Leave for approximately 1 hour or until doubled in size.
4. Knock back the dough by gently kneading just 3-4 times.
5. Shape into individual loaf. Place on a prepared oven tray, dust with flour or just egg. Wash and sprinkle some seeds.
6. Cover and leave for 40-45 mins, or until about doubled in size.
7. Bake at 220C/200C fan/gas 7 for 30-35 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
   

 

Enjoy!

 

About The Irish Hotel Barge Shannon Princess

Shannon Princess Barging Cruises In Ireland

• Route: The Lower Shannon River, Ireland - Between Glasson and Killaloe
• Up to 10 guests in 5 cabins. All on the main level.
• Charters and Cabin cruises
• Itineraries: Standard classic, Artisan Food Trail, Biking/Cycling, Family, Golf, Walking
• Learn More: Online Brochure

Shannon Princess

The Shannon Princess has been thoughtfully designed throughout. The barge's inviting interior makes a charming floating living space – a perfect "Home away from home" for guests to enjoy. The welcoming atmosphere is enhanced by Ruairi and Olivia’s love of antiquities, crafts, pottery and art with many works by established and local Irish artists.  Onboard the barge a friendly & relaxed mood has been created by carefully mixing casual informality with quality service.

The Shannon Princess provides accommodation for up to 10 guests in 5 cabins which can be configured as double or twins, each with ensuite facilities. This barge is owner-operated with a total of five professional crew in attendance.You will be charmed with excellent but friendly service, gorgeous food & wines, and share in a slice of local life and knowledge.

Inquire / Book Now

See Ireland from a different point of view

---

View Special Offers / Discounts

---

Contact Paradise Connections Yacht Charters to book SHANNON PRINCESS
View Shannon Princess' online brochure
Visit our website for more info on our barges and barging: www.BargeCharters.com

 

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RECIPES: Homemade Butter from Shannon Princess

Homemade Butter Recipe from

Irish Hotel Barge Shannon Princess

 

Olivia Gibbons, co-owner and chef of the popular Irish Hotel Barge Shannon Princess, shares one of her most popular recipes: barge-made country butter. Olivia makes both cow and goat butters on board. “We also add different flavours. Our homemade butters are served with our galley-made breads, scones and pastries and are also used to add flavours to meats and fish dishes” says Olivia.

Ingredients

• 500 ml thick cream – from either cows or goats
• 20 ml uncultured buttermilk
• 1 tsp flaked sea salt
• Optional flavours: lemon, chilli, roast garlic, herbs etc…

 

Method

 

1. Mix all the ingredients together in a bowl, cover with a clean tea towel and leave to rest at room temperature for 24 hours
2. After 24 hours, chill the mixture for a couple of hours in a fridge. Once chilled, place the cream in a food blender and whip it vigorously until it splits
3. Squeeze the buttermilk from the butter, and set it aside if you’re going to make the scones
4. Place the butter on a piece of muslin or cloth for a few minutes to absorb any excess moisture
5. Serve as is, or add whatever flavours you wish to make a herb, garlic or even a fruit butter!

 

Enjoy!

 

About The Irish Hotel Barge Shannon Princess

Shannon Princess Barging Cruises In Ireland

• Route: The Lower Shannon River, Ireland - Between Glasson and Killaloe
• Up to 10 guests in 5 cabins. All on the main level.
• Charters and Cabin cruises
• Itineraries: Standard classic, Artisan Food Trail, Biking/Cycling, Family, Golf, Walking
• Learn More: Online Brochure

Shannon Princess

The Shannon Princess has been thoughtfully designed throughout. The barge's inviting interior makes a charming floating living space – a perfect "Home away from home" for guests to enjoy. The welcoming atmosphere is enhanced by Ruairi and Olivia’s love of antiquities, crafts, pottery and art with many works by established and local Irish artists.  Onboard the barge a friendly & relaxed mood has been created by carefully mixing casual informality with quality service.

The Shannon Princess provides accommodation for up to 10 guests in 5 cabins which can be configured as double or twins, each with ensuite facilities. This barge is owner-operated with a total of five professional crew in attendance.You will be charmed with excellent but friendly service, gorgeous food & wines, and share in a slice of local life and knowledge.

Inquire / Book Now

See Ireland from a different point of view

---

View Special Offers / Discounts

---

Contact Paradise Connections Yacht Charters to book SHANNON PRINCESS
View Shannon Princess' online brochure
Visit our website for more info on our barges and barging: www.BargeCharters.com

 

---

 

RECIPES: Mini Apple Tart Tatins

Mini Apple Tarte Tatins

Chef Sylvain Moretto from luxury hotel barge, Enchanté, shares his popular recipe for mini apple tarte tatins – a twist on a French culinary classic.

Equipment

• 8 individual tart moulds
• Round pastry cutter the same size as the moulds
• Rolling pin
• Metal baking tray
• Whisk

Pastry

• 150g Plain flour
• 75g Softened butter
• 30g White granulated sugar
• 1 tsp Water
• 1 Egg yolk

Method

• By hand or using a mixer, mix the butter and sugar.
• Add flour and combine.
• Add the egg yolk, then water, and mix.
• When dough is smooth and malleable, gently flatten, wrap in clingwrap.
• Refrigerate while you prepare the apples.

Caramel Apples

• 6 Golden apples
• 200g Butter
• 200g White granulated sugar

Method

1. Preheat oven 200°C/400°F.
2. Peel apples, cut in half, core, then quarter.
3. Cube the butter.
4. Put butter in a large pan, pour all the sugar on top and heat.
5. Once it starts to caramelize, whisk continuously.
6. Be careful, caramel can burn quickly. If you need to stop the heat quickly, place the pan into a basin of cold water for 30 seconds (no longer otherwise it will harden).
7. Divide the caramel mixture equally into 8 tart moulds.
8. Place 3 apple quarters into each mould, on top of the caramel.
9. Wrap aluminium foil around each individual tart and place on baking tray.
10. Bake for 20 minutes in the oven.
11. Take out tray and put aside to slightly cool.
12. Take the pastry and roll out to 4-5mm thick and cut out 8 circles the same size as the tart moulds.
13. Take off the aluminium covers from each mould and tip out the juice and discard.
14. Place a pastry circle on top of each mould.
15. Bake for another 20 minutes.
16. Take out tray and turn each mould upside down onto serving plates.
17. Serve warm, with vanilla ice-cream or double cream with cinnamon.

Try Chef Sylvain’s mini apple tarte tatins recipe at home and let us know what you think! This tasty recipe is an example of the fine cuisine you can experience aboard one of our luxury barge cruises.

About The French Hotel Barge Enchante

Enchanté moored in Le Somail

• Route: Canal du Midi between Sallèles d'Aude and Trèbes
• Up to 8 guests
• Charters and Cabin cruises
• Itineraries: Standard classic, Culinary, Family, Golf, Wine
• Learn More: Online Brochure

Inquire / Book Now

View Special Offers / Discounts

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Contact Paradise Connections Yacht Charters to book ENCHANTE
View Enchante's's online brochure
Visit our website for more info on our barges and barging: www.BargeCharters.com

 

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