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Kitchen Index Irish Kitchen Library



St. Patrick's Day Emerald Isle Feast
Contributed by Hartson Dowd

St. Patrick's Day is a party day enjoyed by Irish and Irish-wannabes everywhere. At the core of the celebration is satisfying, easy-to-prepare Irish fare. It's food with an inviting, simple quality that is uniquely its own.

MENU
Blarney Soup Dubliner Cheese Tart Kerry Cabbage Rolls with Spicy Brown Mustard Killarney Potato Balls
Forty Shades of Green Salad (well, may be half a dozen or so)
Eireann Sorbet with Irish Eyes (Cookies/Biscuits) After-dinner drinks

Blarney Soup

Ingredients:
2 tablespoons butter or margarine
1/4 cup chopped green onions
2 medium potatoes, peeled and diced
5 cups chicken broth or bouillon
1/2 pound Chinese pea pods
1/2 cup plain low-fat yogurt, stirred
1 (8-oz.) can sliced water chestnuts, drained
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground ginger
1/8 teaspoon dry mustard
Sliced green onions

Method:
Into a 2-quart saucepan, melt butter or margarine. Add chopped green onions, saute until soft. Add potatoes and broth or bouillon.
Cover, simmer 20 minutes or until potatoes are tender. Puree one-half at a time in a blender or food processor. Remove stems from pea pods; cut each pod into 4 or 5 pieces, set aside. Stir 2 tablespoons puree into the yogurt, then add yogurt to remaining potatoes. Stir in pea pods, water chestnuts, salt, pepper, ginger, and dry mustard. Over medium heat, bring to a boil.

{Complete now or make ahead.} To complete now: Pour into individual bowls, garnish with sliced green onions.
To make ahead: Cover and refrigerate for up to 24 hours. Reheat and serve as directed above.

Dubliner Cheese Tart
(adapted from a recipe by Margaret Johnson)

Ingredients:
Pastry
3/4 cup all-purpose flour, sifted
Pinch of salt
5 tablespoons butter, cut into small pieces
3 tablespoons cold water

Filling
1 tablespoon butter
1 small onion, chopped
1 clove garlic, minced
3 slices Irish traditional bacon, cut into strips
8 button mushrooms, sliced
10 cherry tomatoes, halved
6 ounces cheddar cheese, grated
1 cup skim milk
3 eggs, beaten
1 tablespoon Italian seasoning
1 teaspoon wholegrain mustard
Salt and freshly ground black pepper

Method
Preheat oven to 400° F.
Combine the flour and salt in a bowl, then with a pastry cutter, two forks, or your fingers, work in the butter until the mixture resembles coarse bread crumbs. Add the water and form into a ball.
Roll out the pastry until large enough to line a 9-inch quiche pan. Place a piece of aluminum foil over the pastry to cover the base and sides and weigh down with oven-proof dish (8-inch pie plate would work well; the idea is not to allow the pastry to puff up) Bake for 10 minutes, then remove foil and bake 5 minutes more. Remove from oven and cool.

Reduce oven temperature to 375° F.
In a large skillet over medium heat, melt the butter. Cook the onions until soft, but not browned, about 3 minutes, then add the garlic, bacon, and mushrooms and cook for 5 minutes. Spoon the mixture into the pastry base, add the tomato halves, and sprinkle the cheese over the top.

In a small bowl combine the milk, eggs, herbs, mustard, salt and pepper, and pour over the base. Bake until the filling is set and firm to the touch, about 30 minutes.


Kerry Cabbage Rolls with Spicy Brown Mustard
Makes 10 cabbage rolls.

Ingredients:
1 large cabbage
1 pound corned beef, coarsely chopped
1 medium onion, quartered
1 stalk celery, cut into 1-inch pieces
1 egg, beaten slightly
1 cup cooked brown rice
2 teaspoons Spicy Brown Mustard (see recipe below)
1 cube beef bouillon
1/4 cup boiling water
1 (12-oz.) can beer
1 tablespoon vegetable oil
1 tablespoon flour

Method:
Remove 10 outside leaves of cabbage; cut and remove thick core of each leaf. Branch leaves in boiling water about 1 minute or until limp; drain.
Finely chop cooked corn beef in food processor. Remove meat and process onion and celery until finely chopped. In bowl, combine eggs, cooked rice, mustard, corned beef, onion and celery. Spoon about one-half cup coned beef mixture on the rib end of each cabbage leaf. Roll up the leaf and tuck in the ends. Arrange, seam-side down in a 13 x 9-inch baking pan.
Preheat oven to 375F.

Dissolve bouillon in boiling water and combine with the beer in a bowl.
Pour over stuffed cabbage and cover. Bake about 1 hour or until tender.

Heat oil in skillet, stir in flour; then 1 cup of the broth from the baked cabbage rolls. Stir until thickened.

To complete now: Arrange cabbage rolls on a platter, spoon sauce over all. Serve hot with Spicy Brown Mustard.

To make ahead: Cover cooked rolls and refrigerate for up to 24 hours. Reheat and serve as directed above.

Spicy Brown Mustard
In a blender, combine 2 tablespoons mustard seeds and one-quarter cup of red-wine vinegar. Process until the seeds are partially crushed and form a paste. Let stand 5 minutes. In a saucepan, combine one-quarter cup dry red wine, 2 tablespoons dry mustard, one-quarter cup of water, 1 teaspoon prepared horseradish, 1/8 teaspoon ground turmeric, 1/8 teaspoon ground cloves, 1 tablespoon brown sugar and the vinegar mixture.

Stirring constantly, cook over low heat 6 to 8 minutes or until thickened. Set aside to cool. Complete now or make ahead.
To complete now: Cover and let flavors blend for at least 2 hours.
To make ahead: Cover and refrigerate for up to 7 days.

Killarney Potato Balls
Boil 6 medium peeled boiling potatoes. Drain; mash until smooth.
Beat in 2 tablespoons butter or margarine, one quarter cup of sour cream, one half teaspoon salt and 1/8 teaspoon pepper, 1 egg, 1 tablespoon minced green onion and 1 tablespoon minced fresh parsley. Shape into 12 (2-inch) balls
Complete now or make ahead.
To complete now: Refrigerate at least 2 hours. Preheat oven to 375F. Place potato balls in an ungreased 13-inch x 9-inch baking pan. Brush with melted butter or margarine; sprinkle with one-quarter cup of Parmesan cheese and bake for 15 to 20 minutes or until lightly browned. Spoon potato balls into a serving bowl and garnish with parsley sprigs.
To make ahead: Refrigerate up to 24 hours. Bake and serve as directed above.

Emerald-Isle Green on Greens Salad
Look for fresh green vegetables for this mixed salad. Anything green works well from fresh beans to broccoli with spinach, leaf lettuce or romaine. Topped with an elegant Avocado, dressing this will get you into the St. Patrick's Day spirit in style.

Ingredients:
4 cups mixed salad greens
3 green onions, minced
1-2 cups chopped green vegetables (broccoli florets, green beans, cucumbers, zucchini)
1 large ripe avocado
grated peel and juice of 1 lime
1 clove garlic, crushed
1 teaspoon honey
salt and pepper
4 tablespoons of milk
chopped parsley

Method:
Wash greens and wrap in paper towels; store in fridge for 2-3 hours to crisp. Toss greens with green onions and chopped vegetables. Halve avocado and scoop flesh out into blender or food processor.
Add grated lime peel, lime juice, garlic, honey, salt, pepper, and 2 tablespoons of milk. Thin with remaining milk if necessary. Arrange salad on individual serving plates. Top with a big dollop of avocado dressing and sprinkle with parsley.


Emerald-Isle Sorbet - Makes about 1-quart

Ingredients:
1 cup water
1/2 cup sugar
1/4 cup light corn syrup
2 cups grapefruit juice
1/4 cup green crème de menthe liqueur
3 to 4 drops green food coloring, if desired.

Method:
In a saucepan, combine water, sugar and corn syrup. Stirring constantly, cook until the sugar dissolves; remove from heat;
Add grapefruit juice, crème de menthe and food coloring, if desired. Pour into a 9-inch x 5-inch loaf pan and cover. Complete now or make ahead.
To complete now: Place in freezer until almost firm, 1 to 3 hours. Break mixture into small pieces. In a chilled bowl, blender or food processor fitted with a metal blade, process until smooth and fluffy but not thawed. Return the mixture to pan; freeze until firm, 1 to 3 hours. For a smoother texture, beat mixture a second time; freeze until served. Spoon or scoop into balls and serve in individual dishes. To make ahead: Freeze for up to 4 days. Break frozen mixture into small pieces. In a chilled bowl, blender or food processor fitted with a metal blade, process as directed above.


Emerald Eyes Biscuits (Cookies)
On St. Patrick's Day, when Irish eyes are smiling everywhere, these cookies will make your guest's faces light up. Makes about 4 dozen cookies.

Ingredients:
1/2 cup softened, unsalted butter (1 stick)
1/2 cup solid shortening
3 oz cream cheese
1 cup granulated sugar
1 large egg
1 teaspoon pure almond extract
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups minced pecans
green maraschino cherries

Method:
1. Using an electric mixer, cream together butter, solid shortening and cream cheese in a bowl until the mixture is light and fluffy, about 4 minutes. Then slowly beat in sugar until well mixed for about 1 minute. Then add and pure almond extract and beat 1 minute more.
2. Sift together flour, salt and baking soda into another bowl, then fold the dry ingredients into the wet, blending thoroughly with a wooden spoon. Cover the bowl and refrigerate for 1 hour.
3. Remove the cookie dough from the refrigerator and preheat the oven to 350 F degrees.

Form the dough into about 4 dozen 1-inch balls and roll them in the minced pecans Place the balls on cookie sheets about 2-inches apart, and press a halved green maraschino cherry into the center of each.

Bake until the cookies are light golden brown and firm to the touch, 12 to 15 minutes. Cool on a wire rack and store in an airtight container.

After dinner drinks:

Irish Coffee
An old Irish recipe for Irish coffee goes like this:
Cream. Rich as an Irish brogue Coffee, strong as a friendly hand Sugar, sweet as the tongue of a rogue Whiskey, smooth as the wit of the land.

Ingredients:
1-1/2 tablespoons Irish whiskey
1-1/2 tablespoons Kahlua coffee-flavored liqueur
1 cup freshly brewed hot coffee
2 tablespoons whipped cream
Crème de menthe for garnish

Method:
Combine the whiskey and Kahlua in a large (10-oz.) coffee mug or heatproof Irish-coffee glass. Slowly stir in the coffee. Mound the whipped cream on top and drizzle with crème de menthe. DON'T STIR, or you'll miss the delightful sensation of drinking the hot coffee and Irish whiskey through the coolness of the whipped cream.
Serves 1

Ed. Note: While this Irish Coffee recipe is a delicious variation, it's not the original. Click here for our Article & the recipe invented by Joe Sheridan: Irish Coffee

Irish Flag
In a small shot glass, fill to 1/3 with Crème de Menthe. Then, with a spoon, fill to another 1/3 with Baileys (Must use a spoon, otherwise the Baileys will sink) Top up with Brandy.
Serves 1 

Irish Eyes
1 oz. Irish whiskey
1/4 oz. green creme de menthe
2 oz. heavy cream
Shake well with crushed ice. Strain into chilled cocktail glass. Garnish with maraschino cherry.
Serves 1

Irish Angel
3/4 oz. Irish whiskey
1/4 oz. light creme de cacao
1/4 oz. white creme de menthe
1 1/2 oz. heavy cream
Shake well with crushed ice. Strain into chilled cocktail glass or serve on the rocks.
Serves 1

Image: Shamrock Green old postcard from Barewalls.

For another St. Patrick's Day Feast please click St Patrick's Feast

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Thu, Jul 9, 2015

"...the freshest of food and
the oldest of drink"
- Irish Proverb

Set a lovely tea table with Bewley's!

Bewleys Tea Pot



Bewley's Shamrock Sugar and Creamer

Bewleys Shamrock Mug Set

Click picture for individual items. click here for Complete Set.
Bewley's Biscuits

For teatime - or anytime, the same original carmelized biscuits served in Bewley's world-famous Dublin cafe!
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The New Irish Table
by Margaret Johnson



Margaret Johnson’s love of Ireland permeates page after glorious page of mouthwatering Irish dishes, from Smoked Salmon Chowder to Raspberry Buttermilk Tarts. Lavish color photographs of the food, the landscapes, and the people are woven through the text, making The New Irish Table the next best thing to sitting down to dinner in Ireland itself.
Click here for New Irish Table.


 

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