***Note: the Irish flag is the same colors as the Indian flag, so you could probably serve this to commemorate an Indian holiday as well!
Prep time: 45min.
Yield: 16-24 shooters (depending on size used)
****Additional items needed for prep:
tall shot glasses or small mason jars, etc.
pastry bag & star or straight tip
**Optional garnish: chocolate, mint leaves, blood orange zest/ rind, etc.
Blood Orange Curd:
6 T. unsalted butter (room temp.)
3/4 c. sugar
6 egg yolks
1/8 t. salt
zest of 3 Blood oranges
juice of 3 Blood oranges (about 3/4 cup) **strain the juice prior to adding to the butter and egg mixture.
1) Make this the night before assembling the layered shooters! In a saucepan, add the butter, zest, salt, and sugar, and whisk together well- until nice and creamy smooth. Add the egg yolks a couple at a time, whisking together well. Lastly, whisk in the juice.
2) Place the saucepan on a medium heat, and whisk almost constantly- as you don't want to scramble the eggs, or scald the bottom of the pan! When the mixture begins to bubble vigorously, turn the heat down a bit, and set a timer for 4-5 minutes. Continue whisking the mixture until your timer goes off. The curd should be slightly thicker than prior to cooking- but may not be as thick as a pudding. Remove from the heat, and pour into mason jars or a pyrex bowl, and cover the top with plastic wrap. Place in the refrigerator overnight. (This will thicken as it cools!)
**Note: leftover curd? Save the extra to use on toast, scones, or for tarts, buttercreams, pastries, etc.!
Matcha Green Tea Cake:
Option #1: Purchase a white cake mix, and follow the instructions on the box- making sure to add 2 t. of Match powder. Bake in a greased quarter sheet (9x13) pan, according to directions on box.
Option #2: Matcha Green Tea Cake
2 cups of sugar
1 cup of oil
1 cup of milk
1 T. vanilla extract
1/2 t. of salt
2 1/4 t. of baking powder
2 t. of Matcha green tea powder (or 2 pkg. of Rishi Matcha powder)
2 1/2 cups of flour
1) Preheat oven to 350F, and grease and flour a 9x13 or quarter sheet cake pan.
In a mixing bowl, combine the sugar and eggs, and mix on medium/high speed until thick and creamy. Add the oil a 1/4 cup at a time, until incorporated. Add the milk the same way, and then the vanilla. Add the dry ingredients: salt, baking powder, Matcha powder, and flour. Pulse the mixer, and then mix at a low speed just until ingredients are combined. Mix on medium/high for 30sec. to 1 minute. Pour the cake batter into the prepared cake pan, and bake at 350F for 30-35 minutes. When cake tester comes clean, remove from the oven, allow to cool for about 10min., and flip out onto a rack to cool.
**Note: you will definitely have leftover cake! You can either freeze for future use of cake pops, or for making a trifle! (Or, you could dry out the crumbs to use for decoration of another dessert.)
Cream Cheese Filling:
2 pkg. of softened cream cheese
1 stick (8T.) of unsalted butter (room temp.)
1 T. of Vanilla extract
1-2 cups of powdered sugar (adjust the sweetness to your liking!)
***Optional: "jigger" of Irish Whiskey
1) Beat the cream cheese until nice and smooth- making sure to scrape sides and bottom of bowl. Add the butter, and incorporate well. Mix in the vanilla extract, and begin adding the powdered sugar until you get the consistency/ sweetness you desire! Add the whiskey at the end, and mix well.
To assemble the shooters:
Using shot glasses, or even small mason jars, cut some of the cake into very small pieces, and place some at the bottom of the glasses or jars. Next, using a pastry bag with a straight or star tip, pipe in some of the cream cheese filling on top of the cake layer. Spoon some of the curd into another pastry bag or ziploc bag w/ corner snipped, (no tip needed!), and pipe the curd to fill to the top of the shot glass. No need to garnish, but if you want to, you can either pipe a chocolate design to place on the top prior to serving, small mint leaf, or some blood orange zest/ rind.
****Can make these ahead, and refrigerate until ready to serve!