All posts by Tim Bratton

Irish Coffee

Since St. Patrick’s Day is on a Saturday this year, why not start your morning with an Irish Coffee.   Irish Coffee was invented back in 1939 by Joe Sheridan.

Here’s how to make it:

 1 shot of your favorite Irish Whiskey.

If your favorite happens to be a very expensive single malt then by all means,  pour away.  If you don’t have any Irish Whiskey at home (and yes you must use Irish Whiskey here),  we recommend Tullamore Dew. It’s a favorite among Irish whiskeys for its distinctive, accessible taste.






 Hot coffee.

Like whiskey, everyone has a favorite coffee.  We won’t even get started here on which coffee to use, just make sure it’s of a good quality.  If you like it strong, make an espresso or brew a good dark roast.  If you you like it lighter, perhaps just wave some coffee beans over a glass of hot water.





 Heavy cream.

Lightly whip the cream in a blender to a count of 12.  Pour over the back of a spoon to float on top of the coffee.  The cream on top keeps your coffee warm.






And of course, no cocktail is complete without a toast.  In honor of St. Patrick’s Day, here are a couple of Irish toasts:

“May the luck of the Irish
Lead to happiest heights
And the highway you travel
Be lined with green lights.
Wherever you go and whatever you do,
May the luck of the Irish be there with you.”

“If you’re lucky enough to be Irish…
You’re lucky enough”

“Here’s to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold pint– and another one!”


Sláinte – to your good health.



History of Irish Soda Bread

St. Patrick’s Day is March 17 and Mollie Stone’s helps you celebrate with our delicious , baked in-house Irish Soda Bread.

Why is Soda Bread synonymous with the Irish and St. Patrick’s Day? In the 1800s, bread in Ireland was made at home rather than in bakeries. Ireland was a poor country and so housewives had few ingredients on hand and most did not have ovens. The flour the Irish used was from soft wheat which is naturally low in gluten and does not interact well with yeast, the traditional leavening agent for breads.

Basic Irish Soda Bread is made with four ingredients:  flour, baking soda, buttermilk and salt. Bicarbonate of soda, or baking soda, was used for baking in the early 1800s by the Irish. No one quite knows how baking soda was introduced into Irish homes, but the combination of these ingredients and the ability to bake over an open hearth rather than an oven, worked well for Irish households. A cross was cut on the top of the loaf prior to baking, some say as a superstition to ward off evil spirits.  In reality, the cross helps the bread expand while baking and makes it easier to break apart.

Our version of Soda Bread adds butter and Raisins which make the treat so much more delicious. Traditionally these more indulgent additions were only used for special occasions. We think you should eat this special occasion bread every day!

Try some of our delicious Irish Soda Bread, sliced and toasted with some Kerrygold Pure Irish Butter.

Stock vs. Broth

 On these cold chilly days soup is a comfort food for many of us.  It’s convenient to open a can of soup you have in your kitchen, or pick up ready-made soup at our Deli but it’s also easy to make soup at home.

You can start with a base (broth or stock) and then add whatever ingredients you like.  When your shopping for your ingredients you may be looking at many options to start your soup…… stock, broth, bone broth….what’s the difference and which one should I buy?

Here’s a quick rundown on the difference between Stock and Broth (and bone broth).

Stock is a combination of water, animal bones, herbs, and vegetables simmered for many hours over a low heat.  The bones are usually roasted first to really bring out the flavor.  It is strained and used as an ingredient in another recipe sauces, gravy or soup. When chilled it is slightly thick and gelatinous.

Broth comes from cooking meat and the bones (think of the leftover meat and bones from your turkey dinner).    Broths are not cooked as long as stocks as overcooking would result in tough flavorless meat.

So if stock comes from bones and broth comes from meat, where does Bone Broth come from?

Bone broth is the hybrid of stock and broth.  Bone Broth is generally made from bones, which contain marrow, water, simmered with herbs and vegetables. It cooks for a few hours is strained and seasoned. It is a healthy beverage served warm. It can be used as a base for soup.

Mollie Stones’ has a selection of bone broth options in the refrigerated section of our Produce Department and a selection of stocks in cartons, cans and bases in our grocery department.

Our Deli Department has a large selection of soups to ward of the chill nourish the body or please the palate

If your feeling adventurous and want to make your own stock, stop by our Meat Department for some beef soup bones.