Emerald Deviled Eggs With Watercress & Ham
Ingredients:
6 Hard boiled eggs
1 Cup watercress leaves
¼ Cup mayonnaise
2 tablespoons each chopped scallions and tarragon
4 slices ham cut into thin strips
Directions:
Hard-boil 6 eggs, then peel and slice in half.
Scoop the yolks into a food processor and puree with 1 cup watercress leaves, 1/4 cup mayonnaise, 2 tablespoons each chopped scallions and tarragon, and salt and pepper.
Cut 4 slices ham into thin strips; fold and place in the hollowed-out egg whites.
Fill with the yolk mixture.
Recipe courtesy of Food Network Magazine, photo courtesy of Stephanie Foley
************************************************************
Potato and Cabbage Bundles
Ingredients:
1 medium onion, halved lengthwise, then sliced crosswise (1 cup)
1 tablespoon vegetable oil
1 large head leafy green cabbage (3 pounds)
1 teaspoon minced garlic
3/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup water
2 lb large boiling potatoes
1 cup well-shaken buttermilk
3 oz extra-sharp white Cheddar, coarsely grated (1 cup)
2 tablespoons drained bottled horseradish
3/4 stick (6 tablespoons) unsalted butter
3/4 cup coarse fresh bread crumbs from a country-style loaf
Special equipment: a nonstick muffin tin with 6 (1-cup) muffin cups; 12 (10- by 2-inch) strips of parchment paper
Accompaniment: Irish bacon
Ingredients:
Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.
Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.
Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.
Put oven rack in middle position and preheat oven to 350°F.
Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.
Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).
Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.
Recipe courtesy of Gourmet, photo courtesy of Mikkel Van
************************************************************
Drunken Cabbage
Ingredients:
1/2 pound smoked bacon diced
1 onion thinly sliced
1 head red cabbage cored and sliced
2 tablespoons caraway seeds
3 tablespoons coarse mustard
12 ounces wheat beer
2 tablespoons sugar
Salt and pepper
Directions:
In a large saucepan, cook the bacon over low heat. Add the onions and sweat for 2 minutes. Add remaining ingredients and season. Cook until cabbage is tender, about 30 minutes.
Recipe courtesy Michael Symon
************************************************************
Braised Red Cabbage with Bacon
Ingredients:
1 medium head red cabbage
6 thick slices applewood-smoked bacon, or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)
1 medium yellow onion, thinly sliced
2 tablespoons packed dark brown sugar
2 tablespoons Dijon mustard
1/3 cup apple cider vinegar
1 cup low-sodium chicken broth
Directions:
Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
Place bacon in a large Dutch oven or other large pot with a tight-fitting lid over medium heat and cook, stirring occasionally, until it is browned and most of the fat has cooked off.
Add onion and stir to coat in bacon fat. Season with salt and freshly ground black pepper, and cook until onion softens and edges begin to brown, about 4 to 5 minutes.
Add cabbage, stir to coat it in bacon fat and cook until cabbage begins to wilt, about 4 minutes. Stir in brown sugar and mustard.
Deglaze the pan by adding cider vinegar and scraping the pan with a spatula to incorporate the browned bits into the sauce. Add chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring mixture to a simmer, then reduce heat to medium-low and cover the pan tightly. Simmer cabbage, stirring occasionally, until it is soft and soupy and bacon is tender, about 45 minutes. If cabbage begins to look dry, add more chicken broth or water.
Recipe courtesy of CHOW
************************************************************
Boxty (aka Irish Potato Pancakes)
This hashbrown/pancake hybrid is a textural masterpiece due to the combination of grated and mashed potatoes.
Ingredients:
2 pounds (3 to 4 large) Yukon Gold potatoes, peeled
3/4 cup whole milk
1 1/4 teaspoons salt, plus more for seasoning the potatoes before cooking
1 large egg
1/3 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons unsalted butter, cut into small pieces
Directions:
Heat the oven to 200°F.
Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce heat to low, and simmer potatoes uncovered until fork tender, about 8 minutes. Drain, return potatoes to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth; set aside.
Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer over a medium bowl until the mashed potatoes are ready.
Place egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add potatoes and stir until evenly incorporated.
Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with remaining butter and batter. Serve warm.
Recipe courtesy of CHOW, photo courtesy of Christine Gallary
************************************************************
Potato, Onion and Pea Champ
Ingredients:
2 pounds potatoes, peeled and cubed
1 stick Irish butter
1/2 bunch scallions (green onions), chopped
1 clove garlic, minced
1 cup milk
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
1 cup fresh baby peas, cooked and drained
Directions:
Place the potatoes in a medium saucepan. Cover with salted water and bring to a boil. Reduce the heat and simmer until the potatoes are tender. Drain well and return to the pan.
Meanwhile, in a small saucepan, melt the butter over medium-high heat. Add the green onions and garlic and cook, stirring, until soft and fragrant, 1 1/2 minutes. Remove from the heat.
Return the pan with the potatoes to medium-low heat and cook for 1 minute, shaking the pan. While mashing with a potato masher, slowly add the milk, mashing until the potatoes are creamy. Add 1/2 of the hot butter with the green onions and mash to incorporate. Adjust seasoning with salt and pepper, to taste.
Remove from the heat and fold in the cooked peas. Transfer to a serving bowl and drizzle the remaining butter and onions over the top. Serve hot.
Recipe courtesy of Emeril Lagasse
************************************************************
Green Risotto
Ingredients:
2 cups water
1 quart vegetable stock
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1 pound triple washed spinach, chopped
1 cup loosely packed basil leaves, chopped or torn
1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Coarse salt and freshly ground black pepper
1/4 teaspoon nutmeg, grated or ground
1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls
Directions:
Bring water and stock to a boil, then reduce heat to low to keep warm.
In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.
When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.
Recipe courtesy Rachael Ray
************************************************************
Traditional Colcannon With Leeks
Ingredients:
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Directions:
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Recipe courtesy of Christabel Rossiter
************************************************************
Super Veggiefied Colcannon
Ingredients:
5-6 medium red potatoes
1 turnip
1/2 rutabaga
1/2 head cabbage, cut into strips
1/2 bunch kale, cut into strips
1 medium leek, finely chopped
1 medium onion, chopped
2/3 cup buttermilk or kefir
1/2 teaspoon crushed cumin seeds
salt and pepper to taste
Directions:
Cook the potatoes, parsnip, and rutabaga in a pot of boiling water until soft.
Drain; mash with buttermilk and a touch of salt.
In a separate pot, saute the onion for 2-3 minutes. Add the cabbage, kale, salt, pepper, and a splash of water; steam on low heat for 10 minutes.
Toss in the leek and cumin; cook for another 2 minutes.
Now, you can simply serve the cabbage+kale+leek mixture on top of the mashed roots. .
Recipe & photo courtesy of One Pot
************************************************************
MAIN DISHES:
Crock Pot Irish Stew
***A word or two about crock pot cooking – not only is it more economical (since you can transform cheaper cuts of meat into a very tender final product), it’s far more energy efficient than cooking on a stovetop or via an electric oven.***
Ingredients:
1 tbsp oil
2 pounds lamb neck pieces or shoulder chops, trimmed
2 onions, thinly sliced
3 carrots, scraped and thinly sliced
1 pound potatoes, peeled and thinly sliced, about 5 medium potatoes
2 1/2 cups chicken stock
1 sprig fresh rosemary, or 1 tbsp dried
salt and pepper to taste
finely chopped parsley, for garnish
Directions:
In a large skillet, heat the oil until shimmering. Add lamb and brown the meat all over. Remove from the skillet and add to the crock pot bowl. If necessary, add more oil to the skillet and add onions, cooking until translucent, about 5 minutes.
Meanwhile, add carrots and potatoes to the lamb in the pot. Add the cooked onions, the chicken stock, the rosemary and salt and pepper. Cook for 3 1/2 to 4 1/2 hours on HIGH or 5 to 6 hours on LOW. Sprinkle parsley over the stew and serve hot with thick, crusty
Recipe courtesy of Kelly Rossiter
************************************************************
Crock Pot Corned Beef and Cabbage
Ingredients:
4 ½ pounds corned beef brisket
1 tbsp black peppercorns
3 cloves garlic, chopped finely
1 local onion, peeled and chopped roughly
2 bay leaves
1 pinch salt
24 oz beer
6 local large potatoes, quartered
4 large carrots, peeled and sliced
2 tbsp local butter
1 small head local cabbage, cored and cut into wedges
Serves 6
Directions:
In a slow cooker, place the beef brisket, peppercorns, garlic, onion, bay leaves, and salt.
Add 24 oz good beer.
Fill the pot with enough water to cover the briskets by 1 inch.
Top with remaining ingredients, leaving the cabbage out. Start off on high until it boils and then reduce the heat to medium-low, and simmer for 4 to 5 hours. Check periodically adding more water if necessary to keep the meat covered.
Add cabbage in the last hour.
Carefully remove the meat from the pot, as it will be extremely tender. Let sit for 10 minutes on a cutting board. Slice or shred and serve alongside the prepared veggies.
Recipe courtesy of Sara Novak
************************************************************
Veggie Seitan Guiness Stout Stew
Ingredients:
Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or margarine
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste
Directions:
Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside.
In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
Add more salt and pepper if desired and enjoy!
Recipe courtesy of Jolinda Hackett
************************************************************
Beef Braised in Guinness
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1/4 cup coarsely chopped bacon
2 medium onions, coarsely chopped
1-pound-10-ounce braising steak, fat removed, cut into cubes
2 tablespoons all-purpose flour
2 cups beef stock
1 1/4 cups Guinness (or any other Irish stout)
1 Bouquet Garni
2 medium carrots, sliced
Directions:
Melt the butter and oil in a cast iron casserole or heavy-bottomed pan, and brown the bacon, onions, and meat for a few minutes. Sprinkle with flour and cook for 1 minute. Leave to cool slightly before adding the stock and the stout.
Combine thoroughly and bring to a boil, stirring constantly.
Add the bouquet garni and the sliced carrots. Cover and leave to simmer over low heat for 1 1/2 to 2 hours. The meat should be tender. When ready to serve, remove the bouquet garni, adjust the seasoning, and serve with steamed potatoes.
Recipe courtesy of CHOW
************************************************************
30 Minute Shepherd's Pie
Ingredients:
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Directions:
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Recipe courtesy Rachael Ray
************************************************************
Irish Beef Hand Pies
Ingredients:
1 tablespoon vegetable oil
1/4 head green cabbage, shredded
1/2 pound red potatoes, scrubbed and diced
1 pound ground beef sirloin
3 tablespoons tomato paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
Coarse salt and ground pepper
All-purpose flour, for rolling
2 piecrusts (9 inches each), homemade or store-bought
Directions:
Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
To Freeze: Prepare through step 2. Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each pie in foil. Place in a resealable plastic bag; freeze up to 2 months.
To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.
Makes 8 Hand Pies.
Recipe courtesy of Everyday Food
************************************************************
Corned Beef and Cabbage Strudel with a Grain Mustard Sauce
Ingredients:
1/4 pound bacon
1/2 cup julienne onions
1 tablespoon minced shallots
1 teaspoon minced garlic
2/3 cup shredded cabbage
1 tablespoon creole mustard
Salt and pepper
1/2 pound thinly sliced corned beef
1/2 cup grated Swiss cheese
3 sheets phyllo dough
1/4 cup olive oil
Essence, recipe follows
2 tablespoons grated Swiss Cheese
2 tablespoons chopped green onions
2 tablespoons brunoise red peppers
2 tablespoons brunoise yellow peppers
Sauce:
1/2 cup grain mustard
1/4 cup white wine
1 teaspoon honey
Salt and pepper
Directions:
Preheat the oven to 375 degrees F.
In a hot saute pan, render the bacon until crispy. Pour off most of the fat. Add the onions, shallots, and garlic. Saute for 1 to 2 minutes. Add the cabbage and continue sauteing until the cabbage has wilted, about 3 to 4 minutes. Mix in the creole mustard and season with salt and pepper.
Take the 3 phyllo sheets and lay flat, cover 2/3 of the sheets with the corned beef. Spread the cabbage mixture over the corned beef. Sprinkle the Swiss Cheese over the cabbage. Season with Essence. Starting with the side that has the most filling, roll the strudel up, tucking the sides in towards the end. Brush the entire strudel with the remaining olive oil. Season with salt and pepper. Bake for 15 to 20 minutes or until golden brown and heated through.
For the sauce: In a small sauce pot, combine all the ingredients. Bring up to a simmer. Season with salt and pepper. Slice the strudel on the bias into 6 equal portions. Line the pieces in the center of the platter and drizzle the sauce over the top. Garnish with Essence, cheese, green onions, red and yellow pepper.
Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe courtesy Emeril Lagasse
************************************************************
Corned-Beef-and-Cabbage Pizza
Ingredients:
For the dough:
2 teaspoons sugar
1 package active dry yeast
3 tablespoons extra-virgin olive oil, plus more for the bowl
3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
1 teaspoon fine salt
For the toppings:
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded Monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 ounces sliced corned beef
Directions:
Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
Recipe courtesy of Food Network Magazine
************************************************************
TREATS and BAKED SWEETS:
Chocolate Stout Cupcakes
Ingredients:
3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purposeflour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners' sugar
Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Top each cupcake with a heap of frosting and dust with cocoa.
Recipe courtesy Dave Lieberman
************************************************************
Irish Soda Bread
Ingredients:
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
Directions:
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
Recipe courtesy of Barefoot Contessa at Home, photo courtesy of Taste of Home
************************************************************
Irish Apple Cake
Ingredients:
4 tablespoons butter at room temperature
1 cup granulated sugar
1 egg, beaten
4 Granny Smith apples, cored, peeled and diced (2 cups)
1/4 cup chopped walnuts
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
Whipped cream or vanilla ice cream for serving
Directions:
Preheat the oven to 350 degrees F. Generously grease an 8-inch square cake pan.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, apples, nuts, and vanilla and stir well. Sift in the dry ingredients and mix well. Pour the batter into the prepared pan and bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about 45 minutes.
Let the cake cook in the pan for 5 minutes, then unmold and serve warm or at room temperature with whipped cream or vanilla ice cream.
Serves 10-12
Recipe courtesy of Theodora Fitzgibbon, photo courtesy of Mandy's Munchies
************************************************************
Easy Irish Brown Bread
This yeast-free bread is simple and quick to prepare, yielding a tangy flavor and dense consistency .
INGREDIENTS:
2 1/4 cups whole-wheat flour
1 3/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups well-shaken buttermilk
4 tablespoons unsalted butter (1/2 stick), melted
Directions:
Heat the oven to 400°F and arrange a rack in the middle. Lightly dust a baking sheet with all-purpose flour; set aside.
Place both flours, baking soda, and salt in a large bowl and whisk to combine, breaking up any lumps. Add buttermilk and melted butter and mix with your hands until almost all of the flour is moistened and the dough holds together, about 1 minute.
Lightly flour a clean work surface and turn out the dough. Knead until it forms a fairly smooth ball with no visible pockets of flour, about 1 minute. Work the dough into a flat round about 7 inches in diameter and 2 inches thick. Place on the prepared baking sheet and, using a sharp knife, slice an “X” across the top, edge to edge and about 1/2 inch deep.
Bake until the internal temperature registers 190°F to 200°F on an instant-read thermometer and the bread makes a hollow sound when tapped, about 35 to 40 minutes. Transfer to a wire rack and cool completely before slicing, about 2 hours. (If you slice the bread before it has completely cooled, it will be crumbly or fall apart.)
Recipe courtesy of CHOW
************************************************************
Marbled Green Tea “Matcha” Chocolate Bundt Cake
Ingredients:
Chocolate Mixture
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt
Matcha Mixture
1 1/2 cups all-purpose flour
2-3 Tbsp matcha powder
1 1/2 tsp. baking powder
1/2 tsp salt
Wet Ingredients
3 cups sugar
1 cup unsalted butter, room temperature
3 eggs, room temperature
1 3/4 cup milk, room temperature
1 tsp vanilla
Directions:
Preheat oven to 325 degrees.
Grease and flour (or cocoa) a 10 or 12 cup Bundt pan. (If using a 10-cup pan, you can reserve any extra batter for cupcakes.)
With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
In another small bowl, do the same for the matcha mixture.
Using a mixer, cream the butter and sugar. Add the eggs, milk and vanilla and mix until thoroughly combined.
Divide the creamed mixture evenly in two separate bowls.
Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.
For a marbled effect, gently run a knife through the two batters in a swirling motion. (Once or twice will do the trick.)
Bake for about 1 hour and 15 minutes.
Recipe courtesy of Bakerella
************************************************************
Irish Potato Candy
Ingredients:
1/4 cup mashed potatoes
1/2 teaspoon salt
3 1/2 cups sifted confectioners sugar
1 teaspoon vanilla extract
1 cup shredded coconut
1 tablespoon butter
Cinnamon
Directions:
Put potatoes in large bowl (can use instant potatoes to make 1/4 cup).
Add salt, sugar, vanilla extract, coconut and butter. Mix well.
Knead several minutes, adding more sugar, if necessary, to make a stiff dough.
Tear off a teaspoon of dough and form into a small log shape.
Roll in cinnamon.
Lay on wax paper for 1 hour to dry.
Store in an airtight container.
Recipe & photo courtesy of European Cuisines
************************************************************
Bailey’s Irish Cream Fudge
Ingredients:
Base:
1 1/2 cups semi-sweet chocolate chips
1/2 cup white chips
2 tablespoons butter
1 1/2 cups confectioners sugar
1/2 cup Bailey’s Irish Cream
Topping:
1/2 cup semi-sweet chocolate chips
1/4 cup white chips
1 tablespoon butter, softened
2 tablespoons Bailey’s Irish Cream
Directions:
Line an 8 inch square pan with parchment or foil. If using foil, grease the foil with butter
Make the base first. In the microwave, melt the 1 1/2 cups semisweet chocolate chips, 1/2 cup white chocolate chips and 2 tablespoons butter. I do this by microwaving on high and stopping to stir every 30 seconds.
Stir the confectioner’s sugar and Irish cream into the melted chocolate. Pour mixture into the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
In the microwave melt remaining semi-sweet and white chocolates. Stir in the softened butter and Irish cream; stir until smooth, then spread over base. Place in refrigerator for a few hours to chill. When firm, grasp parchment or foil and lift from pan. Score into squares. If using foil, make sure you get all the foil off.
Recipe courtesy of Cookie Madness
************************************************************
Homemade Irish Cream Liqueur
Ingredients:
1 - 14 ounce can sweetened condensed milk
1 cup Irish whiskey
1 tablespoon chocolate syrup
1 tablespoon vanilla extract
1 teaspoon instant coffee crystals
1 cup whipping cream
1 tablespoon canned sweetened cream of coconut (such as Coco Lopez Cream of Coconut)
Directions:
Combine first 5 ingredients in blender; blend until coffee crystals dissolve, about 1 minute. Add whipping cream and cream of coconut to mixture and blend 10 seconds. Pour into glass bottles, add a tag and you have a perfect gift. On the back on the tag include instructions to keep refrigerated and that it should last two weeks.
You can pour chilled mixture over ice cubes, pour over chocolate or coffee ice cream too. This recipe make about three cups with just a enough to leftover to have a nice cup of coffee (or two)!
I used 8oz tall skinny bottles from Germany (sorry). I have tried to find them online with no luck, they were not expensive about $1.00 or so each. I did think these Round Ball Reed Diffuser Bottles would also make a beautiful presentation. They are 8.5 ounce, so if you forgo your cup of coffee it might work -- or you could add and extra 1/4 cup of cream and I don't think it would alter the recipe too much. There are many bottle supply companies online where you can find 8 oz bottles. You might also try World Market or the Dollar Store.
Recipe courtesy Of Bon Appetit, photo courtesy of Lick My Spoon
Colleen Vanderlinden
said on March 08, 2010
Anil Kapur
said on March 08, 2010