Colette, Karyn, Laura

Transcription

1 Colette, Karyn, Laura Shamrock Avocado Bites... 2 Irish Barmbrack Bread with Honey Butter... 2 Irish Soda Muffins (great for Gluten Free)... 3 Dublin Coddle... 4 Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette... 5 Baileys Irish Cream Cake... 6

2 Shamrock Avocado Bites ¼ pound corned beef 4 or 5 slices pumpernickel bread 3 or 4 slices cheddar, swiss and/or muenster cheese 3 to 4 avocados, just ripe but still firm With a knife, cut the corned beef into 1-inch squares. If using thin deli slices, stack two layers of corned beef. With a knife or square cutter, cut 12 squares from the pumpernickel bread slices. Cut 12 squares from the cheese. Placer the cheese on the bead squares and transfer to a baking tray. Broil on high for 2 to 3 minutes, or just until melted. Slice an avocado in half lengthwise. Twist both halves to separate and carefully remove the skin and pit. Slice each half of the avocado in thirds lengthwise to make planks. Use a small shamrock cookie cutter to cut out the shamrocks. Place the toasted bread and cheese on a serving platter and top with an avocado shamrock. Serve with spiced mustard or horseradish sauce. Irish Barmbrack Bread with Honey Butter 2 cups raisins (can use assortment of golden, green, etc) 2 cups strong brewed black tea 4 ½ - 5 ½ cups all-purpose flour 1 tsp grated nutmeg ½ tsp fine sea salt 2 Tbs white sugar 2 ¼ tsp dry active or instant yeast 4 Tbs cold butter, cut into small pieces 1 cup milk 1 large egg, beaten Butter 3 Tbs salted butter, at room temperature 1 Tbs liquid honey Brew 2 cups of hot tea and allow to cool to lukewarm. Add tea to a medium glass bowl. Add the raisins, stir and cover bowl with plastic wrap. Leave to soak on the counter overnight. 2

3 If using instant yeast, simply add it in with the flour mixture, as detailed below. If using dry active yeast, add yeast to lukewarm/cooled milk and allow to proof a few minutes before adding to dough. In a large bowl or the bowl of a stand mixer using the paddle attachment, combine 4 cups of the flour, nutmeg, salt, sugar, and yeast. With a pastry cutter or your fingers (or with the paddle attachment on your mixer), work the butter in to the flour until it resembles coarse crumbs. Meanwhile, in a saucepan over medium heat or in the microwave, heat the milk to 110 degrees F. if using dry active yeast or 120 degrees F. for instant yeast. Beat the egg into the milk and then stir into the dry ingredients. Mix well with a wooden spoon or switch to the kneading hook on a stand mixer. Knead by hand or with the kneading hook until dough starts to come together (adding more flour in small increments, as necessary). Drain the raisins and add to the dough. Sprinkling flour on the raisins helps to incorporate in to the dough more easily. Knead in the raisins, adding a bit more flour as necessary, until you have a smooth dough that is not sticky. Remove dough to a large greased bowl. Cover with plastic wrap and allow to rise until doubled in size. Grease an 8-inch cast-iron skillet or baking pan and pre-heat oven to 400 degrees F. Turn risen dough out on to a floured surface. Press lightly to de-gas, then form into a round by pinching the dough underneath. Place dough round in prepared pan. Cover with a clean tea towel and allow to rise until puffy, about 30 minutes more. Bake in pre-heated oven for 20 minutes, then check the bread. If it is nicely browned, cover top loosely with a piece of tinfoil, then continue cooking for an additional 15 minutes or so, or until internal temperature reaches about 195 degrees. Let cool completely before cutting into slices. Serve with butter or honey butter. For honey butter combine ingredients in a small bowl and stir vigorously until well combined. Irish Soda Muffins (great for Gluten Free) 2 cups all-purpose flour (or Cup for Cup gluten- free works well) 3 Tbs sugar ½ tsp baking soda 1 ½ tsp baking powder ½ tsp salt ¼ cup salted butter, chilled 1 cup buttermilk 1 large egg, beaten 3

4 Preheat oven to 375 degrees. Spray muffin tin with nonstick spray. In a large bowl, mix together flour, sugar, baking soda, baking powder and salt. With a pastry blender, blend butter into dry mixture until it resembles coarse crumbs. In another bowl, mix together buttermilk and eggs until blended. Combine buttermilk mixture and dry ingredients and stir to combine. Spoon batter into muffin cups Bake approximately minutes or until tester in center comes out clean. Do not over bake. Remove from oven and allow to cool 5 minutes before removing from tins. Dublin Coddle 6 servings 8 slices bacon, chopped into small pieces 1 pound pork sausages (I used brats from Harmon s) 1 Tbs all-purpose flour (or gluten-free flour) 1 bottle Guinness beer 2 pounds potatoes, peeled and cut into bite-sized pieces 2 large onions, cut into slices 4 cloves garlic, minced 4 Tbs fresh minced parsley 3 bay leaves 1 tsp dried thyme Fresh cracked black pepper 2 cups broth (beef, ham, vegetable or chicken) Preheat oven to 300 degrees. Heat a large, oven-proof Dutch oven over high heat. Add the bacon and cook until crisp, about five minutes. Remove the bacon to drain on paper towels. Leave the grease in the Dutch oven. Add the sausages, a few at a time and cook on each side until just golden brown no need to cook all the way through. Remove to a plate and continue with additional sausages. Remove to a plate. When cool enough to handle, slice into 1 inch pieces. Reduce the heat to low, then whisk in flour. Cook for 2 minutes, whisking constantly. Remove from heat. Whisk in the Guinness. 4

5 Place half of the potatoes in the gravy, followed by half the onions, half the garlic, half the bacon, half the sausages, half the parsley, the bay leaves, thyme, and black pepper. Repeat layers with the remaining ingredients. Pour the broth over the whole thing. Cover with a lid and bake in preheated oven for a minimum of two hours. I cook these for four hours and they come out perfect. The original said you can cook for up to 5 hours without a problem. Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette 1 large sweet potato, cubed 3 Tbs olive oil 1 Tbs maple syrup 1 tsp salt ½ tsp pepper ½ tsp smoked paprika ¼ tsp garlic powder 6 cups baby romaine leaves, torn slightly 2 blood oranges, segmented and chopped ¼ cup pomegranate seeds 4 ounces feta cheese, crumbled Vinaigrette 1/3 cup blood orange juice ¼ cup golden balsamic vinegar 1 garlic clove, freshly grated or pressed ¼ tsp salt ¼ tsp pepper 1/3 cup olive oil Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss the sweet potato cubes with the olive oil and maple syrup. In a small bowl, whisk together the salt, pepper, garlic powder and paprika, then toss the sweet potatoes with it. Roast for 15 minutes, flip and roast for 10 to 15 minutes more. Use the potato warm or cold. Add the romaine to a large bowl and sprinkle with a bit of salt and pepper. Toss the greens with the potato, oranges, pomegranate seeds and feta. Add vinaigrette just prior to serving to avoid sogginess. Vinaigrette 5

6 Combine orange juice, vinegar, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Vinaigrette will last in refrigerator for up to a week. Baileys Irish Cream Cake Cake 3 cups flour 1 tsp baking powder ½ tsp salt ½ cup Irish Cream Liqueur ½ cup whole milk 1 ½ cups unsalted butter at room temperature 2 cups brown sugar, firmly packed 1 cup sugar 5 eggs large Glaze 2 cups powdered sugar 3 Tbs Irish Cream Liqueur 3 Tbs water more as needed Preheat oven to 325 degrees F. Prepare 12 cup Bundt pan by spraying with nonstick cooking spray. Combine flour, baking powder and salt in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream and milk; set aside. In a large bowl, using a hand held electric mixer, beat butter and sugars at medium speed until fluffy about 3 minutes. Add the eggs one at a time and beat well to incorporate after each addition. To the butter mixture, gradually add half the flour mixture, and then half the milk mixture. Repeat with remaining flour, then the milk mix well until incorporated. Pour batter into prepared pan then smooth evenly. Bake in preheated oven 1 hour and 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean. Allow cake to cool in pan 15 minutes. Remove cake from pan to a plate or serving dish and cool completely. Make glaze by combining sugar, Irish Cream and 3 tablespoons of water, adding more water as needed, 1 tablespoon at a time, until smooth and creamy. Drizzle cooled cake with glaze. 6