I’m incredibly conflicted to write about food at a time like this, a time of global crisis and uncertainty. Posting pretty pictures on Instagram with witty captions just doesn’t feel right. My heart feels heavy and my anxiety is running rampant. I’m obsessively cleaning and reading the news, knuckles bleeding from constant hand washing. It’s hard not to go down the rabbit hole. Cooking and providing sustenance for my family seems to be my only reprieve, and making art to pass the time and nourish my brain while stuck inside for days on end.

I’m not sure how things are where you live, but things in Seattle are escalating quickly. Schools are closed until the end of April, museums and the public library are closing, businesses are massively struggling if they haven’t already had to close their doors permanently or, at best, temporarily. The future seems dire once this is all over.

But I’m forcing myself to stay hopeful, if not just for my sanity, but because hope is what fuels change. I am hopeful for communities coming together to protect those most vulnerable. Hopeful because of science, our healthcare workers, the necessity and need for creativity, hopeful for the thinkers thinking outside the box in times of need. For the love and compassion we can and must show one another.

So I leave you with this recipe and artwork that I made. It is my expression of love and an escape from what’s going on in the world. I hope it can be the same thing for you. Be kind, be safe, and wash your hands.

Guinness Float with Irish Whiskey Caramel Sauce and Irish Cream Whip

Ingredients:

Irish Whiskey Caramel Sauce (adapted from Bon Appetit)

1 C sugar

1/8 tsp cream of tartar

3 Tbsp water

4 Tbsp unsalted butter, room temperature

1/2 C heavy cream, room temperature

1 tsp kosher salt

1 1/2 Tbsp Irish whiskey, room temperature

Irish Cream Whip

1/2 C heavy whipping cream, chilled

3 Tbsp Irish cream liqueur

Guinness Float

chocolate ice cream

Guinness beer

Irish whiskey caramel sauce

Irish cream whip

Make the Irish whiskey caramel sauce. In a medium sized, heavy bottomed sauce pan add the sugar, cream of tartar, and water, and stir to combine. Heat the sugar mixture over medium heat until it comes to a boil, stirring occasionally and scraping down the sides of the pan with a spatula as needed. When the sugar is at a rapid boil, reduce the heat to medium low, swirling the pan as it cooks.

After about 4 minutes the edges of the sugar syrup will start to look golden. Continue cooking and swirling the pan as the edges of the syrup darken, and it will darken quickly, so be sure to keep a close eye on things. After about 2-3 more minutes the syrup will be an amber color. Keep cooking and swirling until the caramel has reached a dark amber color.

Remove the pan from the heat and stir in the butter, one tablespoon at a time, until smooth. Slowly add in the heavy cream and stir until the caramel is silky and thick. Add the salt and Irish whiskey, stirring to combine. Let cool and transfer the caramel to an airtight container. This can be made ahead of time, and keeps in the refrigerator for up to one month.

Make the Irish cream whip. In a chilled bowl combine the heavy whipping cream and the Irish cream liqueur. Beat with an electric mixer or by hand with a whisk until soft peaks form.

To assemble the float fill a tall glass with chocolate ice cream. Drizzle a spoonful or two of the Irish whiskey caramel sauce over the ice cream and down the inside of the glass. Pour the Guinness over the top until the glass is full. Top with a large dollop of Irish cream whip and another drizzle of caramel sauce for good measure.