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When I was growing up, my mom didn’t cook much. I’ve asked her about it since, and she said the complaints she received from the rest of the family made the hours she spent in the kitchen in vain, so she just got fed up and stopped.
It wasn’t a huge deal considering Kansas City has plenty of restaurants serving anything you’re craving, but it did mean that I never really learned how to cook. Add to it my especially erratic schedule and a dislike of endless leftovers since it is just me, I rarely cook. I can cook — well, I can follow a recipe — but I’m better at baking. Basically, if you can feel the glare of nutritionists within a 5-mile radius of your plate, then I can rock it.
And that second part is what serves as the subject of today’s column. A few weeks back, we received an email from a Missouri distillery promoting a liqueur heading to Wilson shelves, and it came across my desk in case I wanted to include it in the business column I write every Wednesday.
Well, it turns out the distillery is in a town near K.C. that I visited often, and the sender actually lives not too far from where I grew up and my mom still calls home. I reached out to Paige Lockhart, a communications assistant with McCormick Distilling Co. and asked for more information on the Five Farms Irish Cream Liqueur.
It turns out Five Farms is made with dairy cream exclusively sourced and produced in County Cork, Ireland, and the old-school milk bottle pays homage to that unique origin. Once the cream is received from five family-owned farms in the region, it is combined with 10-year-old triple-distilled Irish whiskey. Despite a 10 percent Irish whiskey content — compared to the market standard of 1 percent — this Irish cream is impressively smooth.
In talking to Paige, she mentioned how the oldest Irish-owned business in the country, Browne’s Irish Market in Kansas City, incorporated Five Farms into a “killer mousse” recipe. A few days later, two bottles of Five Farms were headed my way, and I received the decadent mousse recipe she mentioned and my mouth watered just reading it.
According to the recipe, the mousse is paired well with any chocolate cake mix baked, then soaked in Five Farms. The delicious dish sounded a bit more decadent than a mid-workweek treat justified, but it was perfect for a birthday cake splurge.
I decided to double down and make two cakes — one a generic milk chocolate cake mix and the second a yellow cake mix spiced up with a touch of cinnamon since I’m not a chocolate lover. Once the cakes had cooled, I stacked the respective layers with a dollop of cream cheese frosting and poked ’em with a knife, so I could drizzle the Irish cream.
While the cakes cooled in the fridge, I whipped up two batches of the mousse in my Kitchen Aid mixer.
Oh. My. Gosh. The mousse is positively delightful. The recipe notes the refrigerated mousse will last a couple of weeks “if no one eats it first,” and I shrugged it off when I read it, but I can totally understand this is no joke. It is divine and will inevitably be topping fruit, hot cocoa and just about anything else I can think of the next couple of weeks.
I ended up using the mousse as a frosting for the cake rather than a trifle dish depicted in the recipe, and all the birthday guests nodded overwhelming approval as they savored each and every bite.
So whether you need a tasty adult treat for a special occasion or you just need a pick-me-up, I’d highly recommend grabbing a bottle of Five Farms and whipping up this treat.
Brie Handgraff, staff writer, volunteered to write this week’s column. Lisa Boykin Batts’ column will be back next week.
Five Farms Irish Mousse
2 (3.5-ounce) boxes vanilla instant pudding
2 cups cold milk
1 cup cold Five Farms Irish cream*
1/4 teaspoon vanilla extract
Tub of thawed whipped topping (about 3 cups)
In a bowl, combine pudding mix, milk, Irish cream and vanilla. Whisk until slightly thickened. Fold in the thawed whipped topping and store in the refrigerator until ready to serve.
*Make sure the Irish cream is cold.
Five Farms Chocolate Cake
Box of cake mix and listed ingredients
3/4 cup of Five Farms Irish cream
Bake a chocolate cake mix per box directions and preferences. Once baked, poke several holes in the cake and pour 3/4 cup of Five Farms Irish cream over it. Refrigerate at least two hours.
Use Five Farms Irish Mousse to top a bowl of cubed cake or on a slice of cake. Top with shaved chocolate.
Browne’s Irish Market