70 SAVEUR.COM
CRAB AND IRISH
WHISKEY BISQUE
SERVES 4
Active: 25 min. • Total: 1 hr.
50 min.
“The brown crab is one exam-
ple of the great seafood we’re
lucky to have abundant here
in Dingle,” says Martin Bea-
lin. He uses ever y par t of the
crustacean at Global Village,
including the shells, which
flavor this rich, comforting
bisque. A long simmering of
the shells ensures that the crab
flavor is pronounced in each
spoonful, but if you’d like, you
can also use cooked crab meat
to garnish the soup.
1½ lb. crab shells and legs
(from 2 large crabs
such as Dungeness),
rinsed, large pieces
broken into halves
½ cup Irish whiskey or
cognac
20 oz. (2½ cups) canned
diced tomatoes
2 Tbsp. tomato paste
1 large yellow onion,
chopped (1¾ cups)
1 large carrot,
chopped (¾ cup)
15 black peppercorns
IRISH BROWN BREAD
ICE CREAM WITH
BUTTERSCOTCH
SAUCE
MAKES 6 CUPS; Photo pg. 71
Active: 50 min. • Total: 2 hr.
20 min.
Incorporating a Dingle staple—
Irish brown bread—and a rich
but terscotch topping, this ice
cream has the comforting fla-
vors of honey-drizzled toast in
each bite. Brothers Kieran and
Seán Murphy of Murphy’s Ice
Cream credit a former neigh-
bor and regular, Vera O’Keefe,
with the idea of carameliz-
ing day-old crumbs in syrup.
The bread recipe was adapted
from the cookbook of a now
shuttered local restaurant,
Eden. You’ll have a few slices
left over to enjoy on their own.For the Irish brown bread:
Unsalted butter, for
greasing
¾ cup all-purpose flour,
plus more for the pan
1 tsp. baking soda
¾ tsp. kosher salt
¾ cup plus 2 Tbsp.
whole-wheat flour
¼ cup plus 2 Tbsp. wheat
bran
¼ cup wheat germ
¼ cup steel-cut oats1 Tbsp. dark brown sugar
1⅓ cups buttermilk
1½ tsp. sunflower or
vegetable oilFor the ice cream:
1 cup whole milk
1 vanilla bean, halved
lengthwise
½ cup plus 1 Tbsp. sugar
4 large egg yolks
2 cups plus 2 Tbsp.
heavy cream
¼ cup plus 1 Tbsp. packed
dark brown sugar
5 cups finely crumbled
Irish brown bread,
preferably 1–2 days old
Whipped cream, for
garnish (optional)For the butterscotch:
1¼ cups heavy cream
1 cup dark brown sugar
¼ cup salted butter
1 tsp. kosher salt
½ tsp. vanilla extract1 Make the bread: Preheat the
oven to 375°. Grease the bot-
tom and sides of a 9x5-inch
loaf pan with butter, and dust
lightly with flour. Set aside.2 In a large bowl, sift the all-
purpose flour, baking soda,
and salt. Add the whole
wheat flour, wheat bran,
wheat germ, 2 tablespoons
oats, and the brown sugar;
stir to combine, then form a
well in the center. Pour the
buttermilk and oil into the
well, then mix to form a wet
dough (do not overmix).3 Transfer the dough to the
pan. Sprinkle the top with
the remaining oats, and bake
until a cake tester inserted in
the center comes out clean,
about 45 minutes. Let the
bread cool 5 minutes, then
remove from the pan and
transfer to a wire rack to cool.4 Make the ice cream: In
a medium saucepan over
medium-high heat, add the
milk and vanilla bean. Bring
the milk to a simmer, then
remove from the heat. Stir for3 parsley sprigs
3 thyme sprigs
2 bay leaves
5 drops Tabasco sauce
(optional)
Kosher salt
Toasted bread, for
serving1 In a heavy-bottomed pot over
high heat, add the crab shells
and whiskey. Cook until most
of the liquid has evaporated,
about 6 minutes. Quickly add
the tomatoes, tomato paste,
onion, carrot, peppercorns,
parsley, thyme, bay leaves, and
enough water to just cover the
shells (about 8 cups); stir. Bring
to a low boil and cook for
25 minutes, then reduce to a
low simmer and cook for 1 hour.2 Strain the liquid and reserve;
remove the crab shells, bay
leaves, and thyme sprigs from
the solids and discard. Transfer
the remaining solids and the
liquid to a blender and blend
until very smooth.3 Transfer the soup back to
the pot to reheat as needed.
Add the Tabasco if using, and
season with ½ tsp. kosher salt,
or more to taste. Serve with
toasted bread.