Grand Champagne Cocktail Recipe courtesy Bobby Flay, 2007 Prep Time: 10 min Serves: 4 drinks 4 shots orange- flavored liqueur (recommended: Grand Marnier) 4 teaspoons honey 4 fresh strawberries, tops trimmed 1 bottle Champagne, well chilled Special equipment: 4 chilled Champagne flutes Add the orange- flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne. Smoked Salmon on Irish Soda Bread with Chive Butter Recipe courtesy Dan Smith and Steve McDonagh Prep Time: 25 min Inactive Prep Time: 1 hr 0 min Cook Time: 40 min Level: Intermediate Serves: 16 pieces 1 loaf Irish Soda Bread, recipe follows 1 stick butter, softened 1 tablespoon chopped chives 8 ounces smoked salmon, sliced Fresh dill, for garnish Slice the soda bread into thin slices, about 1/4- inch, and cut each slice into a rough 2- inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill. Irish Soda Bread: 1/2 cup oatmeal 1 1/2 cups all- purpose flour
1/4 cup sugar 3/4 teaspoon baking soda 1 teaspoon salt 1 cup raisins 1 tablespoon caraway seeds 3/4 cup buttermilk Preheat the oven to 375 degrees F. Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool. Yield: 1 loaf Free Range Fruitcake Recipe courtesy Alton Brown Serves: 10 slices 1 cup golden raisins 1 cup currants 1/2 cup sun dried cranberries 1/2 cup sun dried blueberries 1/2 cup sun dried cherries 1/2 cup dried apricots, chopped Zest of one lemon, chopped coarsely Zest of one orange, chopped coarsely 1/4 cup candied ginger, chopped 1 cup gold rum 1 cup sugar 5 ounces unsalted butter (1 1/4 sticks) 1 cup unfiltered apple juice 4 whole cloves, ground 6 allspice berries, ground 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 3/4 cups all purpose flour 1 1/2 teaspoons salt 1 teaspoon baking soda 1 teaspoon baking powder
2 eggs 1/4 to 1/2 cup toasted pecans, broken Brandy for basting and/or spritzing Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re- hydrate fruit. Place fruit and liquid in a non- reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.) Heat oven to 325 degrees. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10- inch non- stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed. British Meat Pies Recipe courtesy Food Network Magazine Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3- inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes. Fried Fish with Smashed Chips Recipe courtesy Food Network Magazine Prep Time: 15 min Cook Time: 24 min Serves: 6 servings
1 2/3 cups all- purpose flour 1 tablespoon baking powder 2 cups cold good- quality wheat beer 2 pounds small red- skinned new or baby potatoes Fine sea salt 6 tablespoons unsalted butter, melted Freshly ground pepper Vegetable oil, for deep- frying 3 pounds center- cut haddock, pollock or hake fillet, cut into thick strips 1/3 cup roughly chopped fresh parsley Malt vinegar, for serving (optional) Whisk the flour and baking powder in a medium bowl and make a well in the center. Gradually whisk the beer into the well to make a smooth, thin batter. Cover and refrigerate at least 1 hour. (You can make the batter up to 12 hours in advance; it gets better the longer it sits.) Preheat the oven to 400. Cover the potatoes with water in a medium pot and add a pinch of salt. Bring to a boil over medium- high heat and cook until fork- tender, about 20 minutes. Drain and pat dry. Toss the potatoes with the melted butter and spread on a baking sheet. Slightly flatten each potato with a spatula (do not mash completely) and season with salt and pepper. Roast in the oven until crisp and golden, 15 to 20 minutes. Meanwhile, heat 2 inches of vegetable oil in a heavy- bottomed pot over medium heat until a deep- fry thermometer registers 375 degrees. Season the fish all over with salt and pepper. Working in batches, dip the fish into the batter, let the excess drip off and lower into the hot oil. Fry until evenly brown, turning with tongs, about 2 minutes per side. Transfer to a paper- towel- lined plate to drain. Transfer the potatoes to bowls or plates along with the fried fish. Sprinkle with the parsley and serve with malt vinegar, if desired. Shepherd's Pie Recipe courtesy Melissa d'arabian Prep Time: 20 min Cook Time: 1 hr 50 min Serves: 6 to 8 servings Garlicky Potato Topping: 4 large russet potatoes, peeled and quartered
10 whole garlic cloves, peeled 1/2 cup sour cream 1/4 to 1/2 cup beef broth 4 tablespoons butter, softened 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Nonstick cooking spray Filling: 4 slices bacon, cut into thin strips 1 tablespoon vegetable oil 2 medium onions, chopped 1/2 teaspoon salt, plus 1/2 teaspoon 1 teaspoon sugar 1 pound ground beef 2 to 3 medium carrots, roughly chopped, (about 1 cup) 3/4 cups frozen peas, thawed 2 garlic cloves, minced 2 tablespoons tomato paste 1 tablespoon all- purpose flour 1 (12- ounce) bottle light or dark beer 1/2 cup beef broth 1 teaspoon finely minced fresh rosemary leaves 1/2 teaspoon freshly ground black pepper 1/2 cup grated Swiss or Cheddar 2 tablespoons chopped fresh parsley leaves Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork- tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside. Preheat the oven to 350 degrees F. Spray a 10- inch round baking dish with nonstick spray. Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside. Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium- high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until
well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes. Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve. Italian Wedding Cake Recipe courtesy Sandra Lee Prep Time: 15 min Inactive Prep Time: 20 min Cook Time: 31 min Serves: 12 servings 1 (18.25- ounce) box white cake mix (recommended: Betty Crocker) 1 stick butter, softened 1 1/4 cups buttermilk 3 egg whites 1 tablespoon vanilla extract (recommended: McCormick) 1/4 teaspoon almond extract (recommended: McCormick) 1 (8- ounce) can crushed pineapple, drained (recommended: Dole) 1/2 cup sweetened flake coconut (recommended: Baker's) 2 cups chopped pecans, divided (recommended: Diamond) 2 (16- ounce) cans cream cheese frosting (recommended: Betty Crocker) Preheat oven to 350 degrees F. Lightly coat 2 (8- inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely. In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.