Irish Potato and Cabbage Soufflé with Smoked Cheddar

Green, lovely green!  We can actually see a little grass outside our home and my husband said he heard a Robin while walking in the park today.  Spring is almost here!

I'd like to share a lovely Irish-inspired soufflé that I tried this past week in honor of St. Patrick's Day on March 17. This comes from Kevin Dundon's Full-On Irish cookbook, where I've found many good Irish recipes such as the Champ and Baileys Pots de Creme currently on my sidebar. His recipes are contemporary but still use traditional Irish ingredients. It's an older cookbook but available from a few second-party sellers. 

I love making soufflés.  It's so much fun to watch them puff up in the oven - light and airy.  As with all souffles, they will collapse a bit after they cool but fresh from the oven they are spectacular.

 

I used a delicious, Wisconsin-crafted, smoked cheddar which complimented the soufflé ingredients perfectly.  The other contemporary twist to this recipe was coating the ramekins with butter and then a ground walnut and bread crumb mixture.  What a great flavor when you dig in with your spoon and get some crumbs with each bite of soufflé!

Try these on the weekend for a special dinner instead of mashed or baked potatoes.  If you're like me and you enjoy potatoes and cabbage, you'll love them! 

I topped my soufflés with some broccoli sprouts that I found at my local store.  It not only added the 'pretty factor' but added a complimentary flavor as well.

I haven't missed a St. Patrick's Day blog crawl at Cuisine Kathleen since 2009.  Hope you take a peak :) There should be lots of great recipes and Irish table scapes. 

Irish Potato and Cabbage Soufflé with Smoked Cheddar

Adapted from Full-On Irish by Kevin Dundon

Printable Recipe

Fills 6-7 (1/2 cup fluid measure/6 oz) ramekins

1/2 Stick (50g) of butter (softened)
2 oz (50g) dry breadcrumbs (I used whole wheat)
2 oz (50g) ground walnuts
5 oz (142g) smoked cheddar cheese
2 egg yolks, lightly beaten
4 oz (100g) Savoy cabbage, thick stalks removed and finely shredded or chopped
4 oz (100g) cooked and peeled potato such as Russet, cooled and grated (I used a potato ricer)
5 egg whites

For the Béchamel Sauce:

1 stick (100g) butter
1 cup (100g) all purpose flour
1-1/3 cups (300ml) milk

Salt and freshly ground pepper to taste
Broccoli Sprouts for garnish (optional)

Preheat the oven to 375F. Grease 6 ramekins with enough of the softened butter to thoroughly coat the ramekins. Mix the breadcrumbs and ground walnuts together and lightly coat the buttered ramekins. Set aside. (Note: If you decide to grind your own walnuts, as I did, I advise putting the bread crumbs in the processor along with the walnuts to keep the walnuts from clumping together). 

To make the Béchamel sauce, melt the butter in a saucepan over medium-high heat. Slowly add the flour and cook for 1 minute, stirring constantly. Gradually add the milk, stirring constantly. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly, until thickened and smooth. Stir the grated cheese into the sauce until melted, then remove from the heat and allow to cool about 5 minutes. Season to taste and then mix in the egg yolks while stirring quickly (you don't want the eggs to curdle), until fully incorporated.

Heat the remaining butter (1 tablespoon or so) in a frying pan. Add the shredded cabbage and potato and cook over low heat for about 5 minutes, tossing occasionally. Fold into the the thickened Béchamel sauce and then transfer the mixture to a large metal bowl.

Beat the egg whites in a separate bowl until they form soft peaks, then carefully fold the egg whites into the cabbage mixture. Divide among the prepared ramekins and gently tap each one on the counter to remove any air bubbles. Arrange on a baking sheet and bake for about 20-30 minutes or until well risen and golden. This will vary according to your oven so watch carefully.

Serve the souffles garnished with broccoli sprouts, if desired.

I reheated these the next day and they still tasted great, although without the grand puff that you get right out of the oven.

Creamy Colcannon (Cabbage and Potato) Soup with Cheddar Straws

St. Patrick's Day is next week so time to start getting your Green on!  If you'd like to try an Irish dish that's easy to make and delicious while there is still a chill in the air, try Colcannon soup. Colcannon is a traditional Irish dish made from potatoes and cabbage or kale with milk, cream or butter added. It may also contain other ingredients such as scallions, leeks, onions and chives and often eaten with boiled ham or bacon.  I've made Colcannon soup before but without the creamy twist and cheddar straws.

This version, again from Full-On Irish by Kevin Dundon, is made with savoy cabbage, potatoes, leeks and onion, thickened with cream and served with cheddar straws on the side.  A delicious combination!  Don't the cheddar straws remind you of a rustic walking stick? 

Whether used in soup, slaw or egg rolls, I love cabbage!  It is thought that cabbage was domesticated in Europe somewhere around 1000 BC (!), although Savoy Cabbage was not developed until the 16th Century. 

As you prepare to take a mental stroll through the lush green meadows of The Emerald Isle, grab your cheddar walking stick and enjoy a bowl of hot Colcannon. It will warm the cockles of your heart.

Creamy Colcannon Soup with Cheese Straws

Adapted from Full-On Irish by Kevin Dundon

Printable Recipe

Serves: 4 - 6

FOR THE CHEESE STRAWS

They can be made up to three days in advance and stored in an airtight container at room temperature. Crisp in a preheated oven at 200C/400F/Gas 6 for 2-3 minutes before serving.

175 g/6 oz sheet ready-rolled puff pastry, thawed if frozen
Plain flour, for dusting
50 g/2 oz Cheddar, finely grated
1 egg yolk beaten with 2 tsp water
Coarse salt and freshly ground black pepper

Preheat the oven to 180C/350F/Gas 4.

To make the cheese straws, place the puff pastry on a lightly floured work surface and sprinkle the Cheddar over half of the puff pastry in an even layer. Fold the portion without cheese over the cheese layer to enclose the cheese layer completely.   Roll out to its original size, using a little extra flour if necessary. Place on a baking sheet and brush with the beaten egg and place in the fridge for 15 minutes to rest.

Cut the chilled cheese pastry into 10 cm/4 in lengths, each 1 cm/1/2 in wide. Hold the ends of each strip between your fingers and twist the ends in opposite directions. Arrange the twisted strips on non-stick baking sheets and sprinkle a little salt over each one. Bake for 10-15 minutes or until crisp and golden brown, then transfer to a wire rack and leave to cool. Serve warm or at room temperature.

FOR THE SOUP

50 g/2 oz  bacon, diced
1 onion, finely chopped
225 g/8 oz russet potatoes, cut into small dice
1 leek, trimmed and white part only thinly sliced
150 g/5 oz Savoy cabbage, thick stalks removed, shredded
700 ml/1 1/4 pints vegetable stock or water (I used chicken stock)
150 ml/1/4 pint cream (I used fat free half and half)
25 g/1 oz room temperature butter, diced (I omitted)

Snipped fresh chives or scallion for garnish - optional

Heat a large stock pot and sauté the bacon over a medium heat for a couple minutes until the fat is rendered. Stir in the onion, potatoes, leek and cabbage, then cover with a lid and cook over a low heat for 15-20 minutes until well softened but not browned, stirring occasionally.

Pour the vegetable stock or water into the cabbage mixture and bring to the boil, then season to taste with salt and pepper. Stir in the cream and simmer for a few minutes until the soup has a creamy texture.

To serve, remove the soup from the heat and whisk in the butter. It is important not to reboil the soup once the butter has been added or you’ll find it will curdle. Ladle the colcannon soup into cappuccino cups or warmed serving bowls and arrange a cheese straw to the side. Serve the remaining cheese straws in a separate dish at the table or use as a canape.

Irish Pub Cupcakes

Most of you know these as Irish Car Bomb cupcakes which are named after the cocktail of the same name but I prefer my name ~ a kinder, more gentle cupcake :)  They do contain 3 of the most popular Irish pub beverages, Guiness stout, Irish whiskey and Bailey's Irish Cream liqueur.

This is the first time I've made these cupcakes and it won't be the last - they would be delicious not just for St. Patrick's Day but any time of year! Even though I'm not a big fan of Guiness stout or Irish whiskey they blend to make one of most delightful cupcakes I've ever had.

The recipe I'm sharing is based on two recipes.  One is from a local restaurant, that was requested and given on a recent visit, and the other is from Food Network.  I mingled them both, added my own personal twist to the frosting and added a Bailey's Irish Cream drizzle to soak into each cupcake while warm. 

The end result will bring peace, happiness and good luck to all ♣ :)  All of our non-Irish eyes were shining while eating these last weekend!

Irish Pub Cupcakes

Printable Recipe

Makes about 24 cupcakes (recipe can be easily cut in half)

For the Cupcakes:

¾ cup cocoa powder
2 cups sugar
2 cups flour
2-1/2 teaspoons baking soda
Pinch of sea salt
1 cup Guinness stout
½ cup butter (1 stick), melted
1 tablespoon vanilla extract
¾ cup sour cream
2 extra large eggs
Baileys Irish Cream for drizzling over cupcakes

For the Whipped Frosting:

8 oz cream cheese, room temperature
4 cups confectioners (powdered) sugar
2 tablespoons Baileys Irish Cream
2 tablespoons Jameson Irish whiskey
1 pint of heavy whipping cream
1 tablespoon Bailey’s Irish Cream
2 tablespoons Jameson Irish whiskey

To make the cupcakes:

In a bowl with pouring spout, whisk together the cocoa, sugar, flour, baking soda, and salt.

In the bowl of a stand mixer, or with an electric hand mixer, combine the stout, melted butter, and vanilla. Mix in the sour cream until blended then beat in eggs, 1 at time. Gradually add the dry ingredients into the wet mixture, scraping down the sides of the mixing bowl once or twice.

Lightly grease 24 muffin tins, line with cupcakes liners or spray with Bakers Joy, which I use.

Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 11 to 12 minutes until an inserted toothpick comes out clean. Cool for 10 minutes. Take a toothpick and poke several holes in the top of each cupcake around the center. Drizzle each cupcake with 1 teaspoon of Baileys Irish Cream slowly until it soaks into the cupcake. Carefully remove from muffin tins and cool completely on a baking rack. Store the unfrosted cupcakes in a covered container in the refrigerator. When ready to use, remove as many cupcakes as you wish to serve from refrigerator for about 30 minutes before serving.

To make the whipped frosting:

In a large bowl, beat the cream cheese with an electric mixer until soft and fluffy. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add the Baileys liqueur and Jameson whiskey and mix until incorporated. Refrigerate until ready to use.

Using an electric mixer with the whisk attachment, beat the heavy cream with the Baileys and Jameson until it forms stiff peaks. Fold the whipped cream mixture into the cream cheese mixture. Pipe the whipped cream flavored frosting onto the cupcakes.

Dust with cocoa powder, if desired, and serve immediately.

Notes:

I used a 1M Wilton tip with extra large coupler on a Size 12 pastry bag.  The frosting without the whipped cream added will keep about two weeks in the refrigerator.  Once the whipped cream is added to the cream cheese frosting I would use it within 2-3 days.

I've also read that whipped cream can last much longer if a little gelatin is added while making the whipped cream.  If found the following information here.


To make this stabilizing agent, dissolving a teaspoon of unflavored gelatin in 2 tablespoons of hot tap water and stir until dissolved. Let the gelatin mixture cool while preparing the whipped cream. The cooled gelatin mixture can be added after the sugar and vanilla. Once blended, cover the bowl with clear wrap and store in the refrigerator. Whipped cream prepared in this way will keep for up to three or four days in the refrigerator.

Bailey's Pots de Creme with Caramel Squiggles

St. Patrick's Day is quickly approaching.  In honor of all my Irish friends and anyone who is an Irish Wannabe on St. Patrick's Day, these Bailey's Irish Cream Pots are the perfect grand finale to any meal.  Made with Bailey's Irish cream, espresso coffee and decorated with caramel squiggles and chocolate shavings, they are so delicious!

I found this recipe in Kevin Dundon's cookbook Full On Irish, which you can find very reasonably priced on Amazon if you buy a used copy.  You can find the link below.

Bailey's Cream Pots with Caramel Squiggles and Chocolate Curls

Adapted form Full On Irish by Kevin Dundon

Printable Recipe

1-1/3 cups heavy cream
5 tablespoons Baileys Irish cream
1/4 freshly brewed espresso, cooled
9-oz mascarpone cheese
2-1/2 tablespoons sifted confectioners sugar, plus extra for dusting
Cocoa powder for dusting

Whip the cream in a bowl until soft peaks have formed. Place the Baileys Irish cream in a bowl with the espresso, mascarpone cheese and icing sugar. Beat until well combined, then fold in the cream. Divide between 4, 1-cup ramekins or cups and chill for at least 2 hours, or overnight.

To serve, decorate with chocolate curls and caramel squiggles.

Caramel Squiggles

Also adapted from  Full On Irish by Kevin Dundon

(Please be careful handling liquid caramel - it can leave a nasty burn if it touches your skin).

1/2 cup bakers or caster sugar (extra fine sugar)
Parchment or Waxed paper

Have a large piece of parchment or waxed paper ready on the kitchen counter.

Place the sugar in a heavy-based pan over low heat and heat gently to dissolve. Bring to a boil and boil until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking. When the caramel is a rich, golden brown, dip the base of the pan into a sink of cool water to prevent further cooking for a couple of moments.

To make the squiggles, use a clean, small metal spoon, dip the spoon into the warm caramel and drizzle decoratively onto the parchment or waxed paper. Allow to cool and harden before using.

These are best used the day they are made.

Cheddar-Herb Biscuits, Colcannon Soup and Gaelic Coffee

Shall we start with dessert first?  Or perhaps sip on it while we're making dinner? :)  

Happy St. Patrick’s Day, everyone! Whether you are Irish or not, no one cares because everyone loves to get in the Irish mood this time of year.

To get my Irish feast started, I chose Colcannon soup from Kevin Dundon, author of Full On Irish, along with some freshly baked Cheddar-Herb biscuits from Margaret Johnson, the author of five Irish cookbooks.  (You will find all of these recipes at the end).

Both the soup and the biscuits were wonderful! I decided to leave out the called-for cream and butter in the soup and I'm glad I did.  The soup needed neither and was delicious on its own.

The biscuits were flaky and flavorful and I could have eaten several. They are best right out of the oven. I found the following day they had already dried out. Rather than fresh herbs, which I did not have on hand, I used chopped scallions and they were perfect with the cheddar cheese.

For 'dessert' I chose Trish Archer's Gaelic Coffee. This was so good!  A perfect end to the meal and made with decaf coffee it didn't keep us awake all night.  

The hot whiskey-flavored coffee sipped through the cold, whipped cream is one of the best Irish traditions I can think of, warm and soothing like a fisherman's knit sweater.

Sláinte agus saol agaib!  Health and long life to you all!  And remember, half a loaf is better than no bread at all! 

Cheddar-Herb Biscuits

Adapted from Margaret Johnson, Irish Cookbook Author
Printable Recipe

2 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted Kerrygold Irish butter, cut into pieces, plus extra for serving
4 ounces Kerrygold Vintage Cheddar (1 cup), grated
2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon
1 large egg
1 1/4 cups buttermilk

Preheat the oven to 400°F. Butter the wells of a 12-cup (1/3-cup capacity) muffin pan.

Combine the dry ingredients in a food processor fitted with a metal blade. Pulse 2 to 3 times to blend. Add the butter and process for 10 to 15 seconds, or until the mixture resembles coarse crumbs. Add the cheese and herbs and pulse 2 to 3 times to blend. Add the egg and buttermilk, and process for 10 to 20 seconds, or until a soft dough forms. Spoon the batter into the muffin cups and bake for 20 to 23 minutes, or until the biscuits are lightly browned and a skewer inserted in the center comes out clean. Serve warm with butter. Makes 1 dozen

Colcannon Soup 

Adapted from Full On Irish by Kevin Dundon
Printable Recipe

Serves: 4 - 6
2 oz rindless streaky bacon, diced
1 onion, finely chopped
8 oz potatoes, diced
1 leek, trimmed and thinly sliced
5 oz Savoy cabbage, thick stalks removed and shredded
1 1/4 pints vegetable stock (I used chicken stock)
1/4 pint cream (I did not use)
1 oz butter, diced and room temperature (I did not use)

Heat a large pan and sauté the bacon over a medium to high heat for a couple minutes until the fat comes out. Stir in the onion, potatoes, leek and cabbage, then cover with a lid and sweat over a medium heat for 10 minutes until well softened but not browned, stirring occasionally.

Pour the stock into the cabbage mixture and bring to a boil, then season to taste. Stir in the cream (if desired) and simmer for a few minutes until the soup has a creamy texture.

I omitted this next step:

To Serve, remove the soup from the heat and whisk in the butter. It is important not to reboil the soup once the butter has been added or you’ll find it will curdle. Ladle the colcannon soup into serving bowls.

Trish Archer's Gaelic Coffee 

Adapted from Irish Traditional Cooking by Darina Allen
Printable Recipe

Serves 1

1 measure of Irish whiskey
2 teaspoons soft brown sugar
Strong black coffee
Softly whipped cream

Warm a medium sized wine glass with hot water. Pour out the water and put the sugar and whiskey into the glass. Add the coffee and stir well. Pour the softly whipped cream out of a pitcher over the back of a spoon on to the top of the coffee. The cream should float on top of the coffee so don't attempt to stir.

Bird Flanagan Irish Potato Pancakes

I found the story behind this potato pancake recipe as interesting and 'savory' as the recipe itself...

Willie 'The Bird' Flanagan was an elaborate practical joker, with a rich father who could afford to pay for his son's wild exploits. In 1907, Willie rode his horse through the swinging doors of the Gresham Hotel in Dublin, into the lobby and half way up the main staircase and asked for a drink.

"It's after hours, sir", replied a porter. "It's not for me, you fool, it's for the horse!" Willie replied.


More about this interesting character here. The bar at the Gresham Hotel and this recipe, which was later served there, were both named for him.

I made a Bird Flanagan Potato Pancake for brunch this past weekend and both my husband and I thoroughly enjoyed it! I will be making this again!

I'm pretty sure I don't have any Irish heritage since my paternal grandparents and maternal great-grandparents all came here from Denmark. However, Denmark isn't that far away from the Emerald Isle, so you never know ;) The Danes do know how to appreciate a tuber - just try some Aquavit if you have any doubt.

Shredded potatoes, Canadian bacon, onion, parsley, cheddar cheese and egg combined to make a perfectly delightful one-dish meal.

Bird Flanagan Potato Pancakes with Canadian Bacon

Recipe adapted from Elegant Irish Cooking by Noel Cullen
Printable Recipe

Serves 2-4

2 large potatoes
2 whole eggs
2-4 slices lean Canadian bacon (depending on thickness)
1 tablespoon chopped green onion
1 teaspoon chopped fresh parsley
2 tablespoons grated sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil

Peel and grate the potatoes. Squeeze out excess moisture by placing the grated potatoes in a ricer and pressing down on the handle to release as much moisture as possible. Place in a bowl.

Slice the Canadian bacon into thin strips (julienne) and add to the potatoes along with the diced onion, parsley, cheese and salt and pepper to taste (I like lots of pepper). Combine thoroughly.

Lightly beat the eggs and add to the potato mixture.

In a crepe pan or nonstick sauté pan, heat oil over medium heat. Pour the mixture into the heated pan and press down to spread it out evenly and cook on both sides, until golden brown. This should take about 10 minutes. You can use a large plate inverted over the pan to help flip the pancake. I placed a cover, slightly ajar, over the pan during the last few minutes to help the potatoes cook through.

French Macarons with an Irish Twist

What do you get when you cross French Macarons with Bailey's Irish Cream and chocolate filling? Macarons Irlandais...or French Macarons with an Irish Twist.

Macarons are something I've been wanting to try for over a year but was too afraid to attempt making them knowing how finicky they can be. I've probably read more articles on making macarons than I care to admit! I gathered every tip I could and dove in like a reckless American not really expecting much.

When my first batch came out with the trademark 'feet', I was ecstatic! I know they are not perfect. They should be slightly puffier and my piping skills aren't the greatest so the sizes weren't uniform. Nevertheless, for a first attempt, I was pleased.

One thing that I found invaluable in making macarons was a digital scale since most recipes are metric. I purchased mine at the closest BBBY store with a coupon and got it for a slightly over $20. I won't tell you how antiquated my old kitchen scale was!

I tinted the macarons green for St. Patricks' Day and for the filling, made a chocolate ganache flavored with Bailey's Irish Cream liqueur for an added Irish touch.

The meringue cookies themselves are quite fragile...as I found out after sticking my finger through several while pressing the top cookie down on the ganache filling!

The 'light as air' cookie and the rich, Bailey's-flavored ganache are a very tasty duet. I was as proud as a new mother even though my babies weren't perfect ;)

"As you slide down the banister of life, may the splinters never point in the wrong direction!" (An Irish quote.)

French Macarons
Printable Recipe
Macaron Recipe Adapted from Cannelle and Vanille

225 grams powdered sugar (Confectioner’s Sugar)
125 grams almond flour (I used Bob’s Red Mill Almond Meal but you can also grind your own from blanched almonds)
110 grams egg whites (left in a jar at room temperature for 1 to 2 days before using)
30 grams granulated sugar (I used super fine baker’s sugar)
A pinch of salt
1 teaspoon lemon juice

Preheat the oven to 300˚F.

Line two baking sheets with parchment paper or use a silicone baking mat. You may need a third sheet.

Using a digital scale, measure the powdered sugar and almond meal and put into a bowl. Sift the powdered sugar and almond meal with a sieve to remove any large or coarse bits and return to the bowl.

Measure the egg whites with the digital scale and place in the bowl of an electric mixer with the whip attachment. Beat the egg whites and a pinch of salt on medium high speed until they form soft peaks. Gradually, in small additions, add the granulated sugar and continue to beat until stiff peaks form. This process will take about 5 minutes.

When the egg whites are glossy, add food color, if desired, until combined.

Add about one-third the almond/powdered sugar mixture to the egg whites and fold in. Add another third and fold and finally the last third. Keep folding until the mixture falls in a slow ribbon from the spatula.

Using a pastry bag with a large round tip, pipe the mixture onto a lined cookie sheet into approximately 1 1/2-inch discs. If you are bad at piping as I am, you can draw the circles on the other side of the parchment as a guide.

After piping, tap the baking sheet on the counter to release any air bubbles then allow the macarons to set at room temperature for 1 to 2 hours before baking. You should be able to touch the top and not have it stick to your finger.

Bake for 12 minutes at 300˚F, turn off the oven, and open the oven door. Leave the meringues inside the cooling oven for 2 hours. Note - I baked each sheet pan one-at-a-time and then after the last pan was finished, I put them all in the turned-off oven with the door half open.

Chocolate Ganache Filling
Ganache Recipe Adapted from Joy of Baking

4 ounces semi-sweet or bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon butter
2 teaspoons liqueur or brandy (I used Bailey’s Irish Cream)

Place the chopped chocolate in a medium heat-proof bowl. Heat the cream and butter in a saucepan over medium heat. Bring just to a boil. Immediately pour the hot cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Add the liqueur, if desired


I'm sharing my French-Irish Macarons for Foodie Friday at Designs by Gollum. Thank you again for hosting, Michael! Be sure to visit Designs by Gollum to see what everyone has cooked up for Foodie Friday.

Don't forget the St. Patrick's Day party at Cuisine Kathleen! Anything goes! Well, almost anything ;)

Apple and Bramble (Blackberry) Cake and Other Irish Recipes

Here is a delicious and beautiful cake I found searching for Irish recipes and St. Patrick's Day.  It's called Apple and Bramble Cake.  A bramble bush is a name for any prickly berry bush but specifically means blackberry in this recipe.  Filled with Bushmills' whiskey-flavored custard it is luscious! This would be a lovely way to celebrate autumn and freshly picked apples also. 

 

  

Below, you see some Leek and Bacon Tarts before baking.  I'm sorry I wasn't able to capture an 'after' photo because it was too dark.  They were delicious with the cheese, leeks and bacon!

Next up is Champ, a traditional mashed potato recipe with green onion and lots of butter.  Mmmm!

Irish Honey-Glazed Carrots anyone?

And no Irish meal would be complete with Shamrock-shaped dinner rolls :)

A few of the cookbooks I used for my Irish inspiration:

I hope you enjoyed my round up of Irish Recipes for St. Patrick's Day!  Below you will find all of the recipes.


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Leeks and Bacon Tart
~Irish Cooking by Biddy White Lennon & Georgina Campbell

4 large leeks
1-1/4 cups milk
8 rashers (strips) of streaky bacon, trimmed and sliced (optional)
1 egg, lightly beaten
2/3 cup single cream (half & half)
1 T mild Irish mustard
3/4 cup grated cheese (optional)
S & P

Slice the leeks into fairly large chunks (approx 1" thick on the diagonal). Put them into a pan with the milk. Season and bring to the boil. Reduce the heat and simmer for 15-20 minutes, or until tender. Drain well and turn the leeks into a buttered shallow baking dish, reserving the cooking liquor.

Meanwhile, if using the bacon, put it into a frying pan and cook gently to allow the fat to run, then turn up the heat a little and cook for a few minutes until it crisps up. Remove from the pan with a slotted spoon and sprinkle the bacon over the leeks.

Rinse the pan used for the leeks. Blend the beaten egg, single cream and Irish mustard together and mix it with the reserved cooking liquor. Return to the pan and heat gently without boiling, allowing the sauce to thicken a little. Taste and adjust the seasoning with salt and freshly ground black pepper. Pour the sauce over the leeks and bacon.

Sprinkle with grated cheese, if using, and brown for a few minutes under a broiler.

My Notes: I halved the recipe and did not use the cheese. Since I did not have Irish mustard I used a stone ground with horseradish mustard. Very good!

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Champ
Adapted from Full-On Irish by Kevin Dundon

Champ is a traditional Irish potato dish that has recently enjoyed a renaissance in contemporary cooking.

Serves 4-6

1-1/2 lbs potatoes, well scrubbed
7-1/2 Tablespoons milk
4 scallions or spring onions, finely chopped
½ stick butter
Salt and freshly ground white pepper

Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes, or until completely tender when pierced with the tip of a sharp knife.

Heat the milk in a pan with the scallions for 5 minutes, or until the scallions have softened. Drain the potatoes in a colander, then peel while they are still hot. Push through a potato ricer or sieve, using a spatula. Beat 1-1/2 oz of the butter into the warm mashed potatoes and then mix in the milk and scallion mixture. Season to taste.

To Serve, spoon into a warmed serving dish and make a slight dip in the middle. Add the remaining knob of butter and allow it to melt into the champ.

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Honey-Glazed Carrots
Adapted from Full-On Irish by Kevin Dundon

1 lb carrots, thinly sliced on the diagonal
¼ stick butter
1-1/4 Tablespoons honey
½ pint vegetable stock or water
1 tsp sesame seeds (optional)
Salt and freshly ground black pepper

Place carrots in a small pan with the butter, honey and enough stock or water to just cover the carrots. Bring to the boil, then cook over a moderate to high heat for about 12 minutes, until the carrots are tender and all of the liquid has evaporated, shaking the pan occasionally to prevent stocking.

Meanwhile, toast the sesame seeds in a heavy-based frying pan. Tip on to a plate and leave to cool. When the carrots are cooked, add the sesame sees and toss until evenly coated. Season to taste.

To serve, spoon the honey glazed carrots into a warmed serving dish.

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Shamrock Rolls

Here is a link to a delicious no-knead bread recipe.  http://cooking.nytimes.com/recipes/11376-no-knead-bread

Simple prepare the dough as instructed or use your favorite roll dough recipe. Place 3 small balls of dough (about 1 to 1-1/3 inches in diameter) next to each-other in a triangle on a silipat-lined baking sheet.  Roll one small rope of dough about 2 inches long and place beneath the 3 dough balls to form the 'stem'.  Bake for about 10-15 minutes at 375F or until golden brown. 

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Apple and Bramble cake with Bushmills Custard
- By Margaret Johnson

Ingredients:
• 1 cup (2 sticks) butter
• 1 cup sugar
• 4 eggs
• 3 cups self-rising flour
• 2 cooking apples, peeled, cored, and diced
• 1/2 cup blackberries
• 4 dessert apples, peeled, cored, and sliced
• 3 tablespoons apricot jam, for glaze

Bushmills Custard
• 1 1/4 cups milk
• 1 1/4 cups cream
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup Bushmills Whiskey

Directions:

The oldest part of The Bushmills Inn was originally a coaching inn that could date back to as early as 1608. Located in the County Antrim town where the Old Bushmills Distillery was granted the world's first ever license to distill whiskey, the town and inn are so closely associated with the classic malt that it's no surprise it frequently turns up in recipes. This ultra-fruity cake that uses two apple varieties, brambles (blackberries), and an apricot jam glaze is delicious on its own, but the whiskey-flavored custard gives it a definite Northern Ireland flavor.

Preheat oven to 325°F. Grease a 9-inch springform pan and line with waxed paper.

Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then sift in the flour. Stir in the diced apples and blackberries. Pour in the batter. Arrange the apple slices around the top of the batter. Bake until lightly browned, or a skewer inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan. Loosen around the edges of the cake and turn over onto a serving plate. In a small saucepan over low heat, melt the jam and brush over the top of the cake.

Bring the milk and cream to a boil over medium heat, then turn off the heat. Whisk together the egg yolks and sugar until pale and fluffy. Slowly pour in the milk/cream mixture, whisking continuously. Return to saucepan over low heat and cook until custard is thick enough to coat the back of a wooden spoon, about 5 minutes. Stir in the whiskey. To serve, slice the cake and spoon the custard over each slice. Makes 8 servings.