F E S T I V EAFTERNOON TEA MENU

Newmarket-on-Fergus, Co. Clare, Ireland.Tel: 061-368144 Fax: 061-363355

www.dromoland.ie

D R O M O L A N D would like to Wish you a

Festive Season Filled With Warmth, Comfort & Joy...

Please bring a little of Dromoland home, with our recipe for…

C H R I S T M A S C H E E S E C A K E W I T H O R A N G E S A U C E10 PORTIONS

For the base;100g Digestive Biscuits100g Gingernut Biscuits

120g Melted Butter50g Brown Sugar

Place the biscuits in a plastic bag and crush with a rolling pin, place in a large mixing bowl. Next add the sugar and melted butter and mix well. Line a 24cm ‘spring’ cake tin with parchment paper,

place the biscuit mixture on the base of the tin and press to spread the mixture evenly. Place in the fridge to set.

For the Filling;250g Christmas Pudding or Christmas Cake

50ml Grand Marnier80ml Stout

Zest of One Orange 550g Cream Cheese650g Double Cream

200g Muscovado Sugar, LightDrop of Almond Essence

Place the Christmas pudding, Grand Marnier, zest and Stout in a mixing bowl, mix slowly until all ingredients are combined, reserve.

In a separate bowl, cream the cheese, essence and sugar with half of the double cream, fold in the pudding mixture. Whip the remaining cream and again fold into the cheese mixture.

Pour this mixture into the cake tin, smooth the surface and refrigerate overnight.

For the Sauce and Garnish3 Oranges Peeled and Segmented

50g Caster Sugar30g Butter

Pinch of CinnamonRed Currants for Garnish

80ml Orange Juice30ml Grand Marnier

50ml CreamKnob of Butter

Heat a heavy based pan and add the 30g butter, cook until the butter starts to brown, quickly add the orange segments, sprinkle with sugar and cinnamon and colour on both sides.

Remove from the pan and chill. Immediately add the orange juice and reduce by half. Next add the Grand Marnier and cream, bring to the boil and reduce to coating consistency,

finish by whisking in the knob of butter and pass through a fine strainer, cool to room temperature.

THE NEXT DAY.. .Remove the cheesecake from the tin onto a plate. Place the orange segments around the edge of the

cheesecake and the red currants in the centre. Portion and serve with the sauce.

“One cannot think well, love well, sleep well, if one has not dined well”Virginia Woolf

T E A I N F U S I O N S

Vanilla Rooibos, South AfricaThe much loved South African herbal infusion

with the delicious richness of creamy vanilla

Pure CamomileA mild herbal tea made from whole camomile

flowers which are carefully prepared so that they

retain their distinctive tangy floral character

Refreshing MintA relaxing flavour of mint with a touch

of lemongrass

Granny’s GardenMade with fruity fresh rhubarb and rounded off with

the delicate sweetness of vanilla

W H I T E T E A

White Yunnan Silver Tips, ChinaExceptional large bright silvery leaf buds.

Full flavoured taste with soft,

yet fruity and flowery finish

C O F F E E

Alternatively coffees are also available

Please ask your server

B L A C K T E A S

Dromoland Festive SpiceFlavoured blend of black Ceylon tea with spices,

marzipan and cinnamon

Christmas PunchTasty winter fruits with apple pieces, hibiscus, rosehip peel, clove,

orange peel, cardamom and cinnamon.

Dromoland BlendA blend of the finest teas from east of the rift valley in Kenya.

Full flavoured tea with bright yellow finish.

Darjeeling Summer Gold, Organic, IndiaThis outstanding summer plucking has a flowery

elegance and a deliciously well balanced aroma

Special Earl Grey, China / India Fresh bergamot aroma in a seductive blend of precious

tea with a full bodied and intense flavour

Wild Cherry, CeylonAn extravagantly blended Ceylon tea with the full

aroma of sun ripened Japanese wild cherries

Irish Whiskey Cream, IndiaMalty assam tea with whiskey and cocoa aroma

G R E E N T E A S

Morgentau, ChinaA fascinating green tea composition with Sencha flower

petals and subtle fruity flavour of mango and lemon

Greenleaf, IndiaA carefully crafted garden tea from the highlands

of India with a delicately tart darjeeling aroma

Green Lemon, ChinaA beautiful, large leafed Sencha blend from

China with the aroma of ripe, fresh lemon

A M U S E B O U C H EKale, Quinoa, Pomegranate & Toasted Seeds

‘Young Buck’ Blue Dressing

S A N D W I C H E SGalway Bay Smoked Salmon with Onion & Capers

BBQ Pulled Pork & Red Cabbage Coleslaw WrapFree Range Egg & Watercress with Mustard

Roast Turkey Breast with Chestnut MayoSmoked Mackerel, Apple & Shallot, Sourdough

Knockanore Oakwood Cheddar with Scallion & Cranberry ChutneyHoney & Grain Mustard Glazed Limerick Ham

Roast Irish Beef, Red Onion & Pepper Marmalade Wrap

W A R M F R U I T & P L A I N S C O N E SClotted Cream, Spiced Apple Butter & Strawberry Preserve

P A S T R I E S‘Crackling’ Choux Buns, Lemon Sponge Fondant

Pistachio Madeira Cake with Cherry GlazeBanana & Pecan Muffin, Festive Panna Cotta Pot

Chocolate & Caramel Gateaux, Raspberry MacaroonSpiced Orange Cheesecake Tartlet

Vanilla Canelé

T H E C L A S S I C SChristmas Porter Cake

Warm Mince PiesPastry of the Day

€47.50 per person, Inclusive of Service Charge

C H A M P A G N E F E S T I V E A F T E R N O O N T E AWith a glass of Louis Roederer €60.00 per person, Inclusive of Service Charge

BE FOOD ALLERGY AWARE - Please ask your server for a list of allergens.