THE CELTIC TIMES RECIPES - VALENTINE'S EDITION
IRISH CREAM FUDGE
4 oz (1/2 cup) butter
2 cups granulated sugar
1/2 cup heavy cream
1/4 cup Irish cream liqueur, like Bailey's
1 tsp salt
12 oz white chocolate chip or finely chopped white chocolate
7 oz marshmallow cream
1 tsp vanilla extract
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. This produces a fudge about 1" thick. If you prefer a thinner fudge, use a 9x9 pan.
2. Place the butter, sugar, cream, Irish cream liqueur, and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt.
3. Continue to cook the fudge, stirring frequently, until it comes to a boil. Brush down the sides of the pan to prevent sugar crystals from forming. Once boiling, insert a candy thermometer and cook until it reads 235 degrees Fahrenheit (114 C) on the thermometer.
4. Once at the right temperature, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and marshmallow cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips.
5. Add the vanilla and stir well. Pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store Irish Cream Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
Variations: If you want a less pronounced liqueur flavor, reduce the liqueur to 2 tbsp and add an additional 2 tbsp of heavy cream. Additionally, if you want to add a coffee flavor to your fudge, you can add 1/2-1 tsp of instant coffee or espresso powder to the fudge mixture before it comes to a boil.
GUINESS RED VELVET CUPCAKES
1 box Red Velvet cake mix
1 can Guinness (the can is best, it has some nitrogen to give it a creamy texture)
3 egg whites
24 cupcake wrappers
3 tablespoons butter (room temperature)
3 tablespoons light butter spread
3 1/4 cups powdered sugar
2 tablespoons milk
2 tablespoons Irish Cream
1- Preheat oven to 350º
2- In a mixer on medium-low speed add in your cake mix and add Guinness in slowly
3- Pour in the egg whites and let that stir at medium-high speed for about 5 minutes.
4- Pour the batter into your cupcake tins (2) lined with cupcake wrappers.
5- Bake for 20 minutes
6- While that is baking rinse out your mixing bowl. Add in your butter and buttery spread and mix on medium until a creamy texture.
7- Move the mixing speed to low and slowly add the powdered sugar.
8- Add milk and Irish Cream and combine on medium high.
Cut the corner off a ziplock bag and piped on the frosting. If desired, add some black and gold sugar to the top to match the Guinness. A small tip...when piping on the frosting make sure to no allow any air bubbles to get to the bottom as you would to flatten a tube of toothpaste.
IRISH CREAM CHOCOLATE CHEESCAKE
1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
1/2 cup sour cream
1/4 cup Irish cream liqueur
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
THE CELTIC TIMES RECIPES - DECEMBER 2013
Mince pies are an essential part of Christmas. They are made from minced fruit not meat. In the US, the filling is known by the more accurate name "fruitmince"
They are small pies, usually between 2 and 3 inches in diameter (5-7.5 centimetres), filled with mincemeat (fruitmince). Mince pies are a favourite food of Father Christmas. Children leave one or two mince pies on a plate at the foot of the chimney (along with a small glass of whiskey, Guinness or milk, and a carrot for the reindeer) as a thank you for filling their stockings.
- 9 oz cold butter, diced
- 14 oz plain flour
- 14 oz golden caster, superfine or baker's sugar
- 11 oz store-bought or homemade mincemeat - Recipe Below
- 1 small egg
- icing sugar, to dust
1 - To make the pastry, rub cold, diced butter into plain flour, then mix in golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
2 - Preheat the oven to 400F/ 360F Convection Oven. Line 18 holes of two 12-hole small muffin tins, by pressing small walnut-sized balls of pastry into each hole. Spoon mincemeat (recipe below) into the pies.
3 - Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
4 - Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container. Serve warm or cold with whipped cream or icecream
- Mincemeat Recipe
- 2 large cooking apples, peeled, cored and cut into large chunks
- 2 oranges, finely grated zest and juice
- 2 lemons, finely grated zest and juice
- 10oz shredded suet, or butter, chilled and grated
- 11oz raisins
- 11 oz currants
- 11oz sultanas
- 5oz mixed candied peel, chopped
- 26 oz soft dark brown sugar
- 2oz almonds
- 2 tsp mixed spice
- 75 ml Irish whiskey, or brandy
1 - Place the apple chunks in a small saucepan with 1 teaspoon of water, cover and cook over a low heat for about 8–10 minutes until the apples are cooked down to a pulp. Allow to cool.
2 - Mix with all the remaining ingredients in a large bowl and put into sterilised jars.
3 - Leave to mature, if possible for at least 2 weeks before using
Sometimes it's called Plum Pudding, but Plum Pudding has neither plums nor is it the type of food generally thought of as a pudding, at least not by Jello! Plum Pudding is the essence of Christmas in Ireland and no one can ever make it like one's own dear mother, but here's a recipe that's a little bit Clare and a little bit Donegal with some Dublin thrown in for good measure.
There are many traditions and superstitions surrounding the Christmas Pudding. Some traditions say to make the pudding by the 25th Sunday after Trinity, with 13 ingredients to represent Christ and His Disciples. Every member of the family is to take a turn stirring the pudding with a wooden spoon from east to west, in honor of the three kings.
It is said that setting the pudding aflame with brandy represents Christ’s passion. A sprig of holly as garnish is a reminder if His ‘Crown of Thorns.’ Holly supposedly brought good luck and had special healing powers. It was often planted near houses in the belief that it protected the inhabitants.
Some families add coins to the pudding for luck. Everyone then stirs the pudding and makes a wish. Those who get the coins in their serving get wealth, health, happiness, and their wish will come true. Some people even add gold rings to the mix to indicate the finder will get married in the coming year. A tradition that died out due to its depressing nature was the addition of thimbles or buttons to the pudding. This signaled that the finder would remain a spinster or bachelor forever, the loser slice if you will!
- 10 eggs
- 1 cup white flour
- 4 teaspoon cinnamon
- 2 teaspoons allspice
- 2 teaspoons nutmeg
- 4 ounces chopped almond pieces
- 1 grated apple
- 1 pound light brown sugar
- 1 medium carrot, grated (this optional ingredient probably crept into the recipe during WWII when fruits was in short supply)
Rind and juice of an orange and a lemon
- 3 pounds raisins use some currants, some yellow, and some sultanas. The more variety in fruits, the better the pudding.
- 8 ounces candied cherries or natural dried cherries
- 24 ounces bread crumbs
- 12 ounces candied peel (candied pineapple chunks, citron, mixed peel)
- 1 pint of Guinness
- 5 tablespoons of hard liquor
- 1 pound butter or finely minced suet if preferred
1 - Mix all the dry ingredients in a large bowl. Rub the raisins and other fruits with the flour and spices. The flour adheres to the stickiness of the fruits and gives the pud a nice even texture.
2 - Cut the butter into fine pieces and mix well with the dry ingredients.
3 - In a separate bowl mix the liquid ingredients. When the liquids have been well stirred, add them to the bowl with the dry ingredients. Mix all together very well.
4 - The batter should be a bit loose, a little thicker than a cake mix. If it’s dry like bread dough, add more Guinness.
Heat-proof bowls work best.
5 - Line the bowl with parchment paper; fill to within an inch ofouse the lights in the dining room to bring in the pudding to the acclaim of all at the table. the top of the bowl. Cover the batter with parchment paper and use a lid for steaming. Sealing the top of the bowl with foil will work if there is no self-lid for the bowl. Fill the pot in which you are steaming the pudding to just below the top of the pudding bowl and gently boil for at least 12 hours. I use the slow cooker for this and it works very well. Depending on the size of the bowls used, you may get about three puddings from this recipe. I triple it and get at least a dozen quart-sized puddings. (Big family!)
6 - When the pudding has cooled, remove it from the bowl, dribble brandy (or any other whiskey-type stuff) over the top of it, letting as much sink in as possible. Seal the puddings in plastic wrap and then in aluminum foil. (Don’t let the aluminum touch the pudding as there is a reaction that dulls the foil and I suspect this is not good for the pud or the people eating it.)
7 - Let it sit for as long as possible before serving. Three or four months is not too long. Occasionally dribble the pudding with a shot of the spirit of your choice: brandy, whiskey, bourbon, etc.
Traditionally, the pudding was steamed again for an hour before serving. There are two possible methods: Remove the wrapping, return the pudding to the original bowl, and steam again for an hour.
8 - Turn it out on a heat-proof serving plate and proceed to the lighting process that follows the brandy butter recipe---or---unwrap the pudding, place it on the serving platter, and microwave for 10 minutes at 50 percent power. The microwave method, though obviously not traditional, works exceptionally well.
Brandy Butter (Hard Sauce)
- 1 cup butter
- 1 cup confectioner's sugar
- 1/2 cup brandy (or whiskey, Irish or otherwise)
1 - Soften butter. Beat the butter with an electric mixer until it’s fluffy. Slowly add an equal amount or more of confectioner’s sugar. You will see that the mixture changes texture. Slowly add the brandy after this textural change in the sugar/butter blend. Beat further until the mixture becomes light and fluffy. Spoon the brandy butter into serving dishes and chill until firm. When turning the mixture into the serving dish, finish off the top by swirling it into a circular pattern with the bottom of the spoon for a decorative effect.
2 - Garnish everything with Holly in berry if you have it.
To light the plum pudding, pour a generous cup of Brandy on top. There’ll be a little puddle on the plate. That should light pretty easily and the blue flames will creep up the sides.
Save one pudding for New Year’s Day dinner if you can. Leftover pudding is generally fried in a little butter in a cast-iron pan the next day.
IRISH SHERRY TRIFLE
Trifle is the quintessential pudding that has graced Irish tables for centuries and is a very traditional Christmas Day dessert. There are various versions of a trifle recipe, some are quick, made using ready-made packs which simply require assembling, these are OK but do not come close to the flavour of a homemade one. You can speed up the time taken to make a trifle by using ready made custard, this has become quite acceptable, or, if you have the time and the inclination, then make your own. My favourite trifle is made with jelly as it is even more appealing to children, though do leave out the sherry if it is for kids. If you prefer a trifle without jelly, simply omit and proceed without, this will be quicker to make as it will not require setting in the fridge.
- 160g/ 6 oz Madeira, sponge or pound cake, halved and cut into thick slices (OR) 1 160g packet trifle sponges
3 tbsp sweet sherry
- 1 x 135g block raspberry or strawberry jelly (jello) made up to one pint ***** (see note below).
- 300g/10 oz fresh strawberries or raspberries, or defrosted frozen ones plus a few extra for decoration.
- 500ml/ 2 cups thick home made custard following this recipe or,
1 500 ml packet ready made custard.
- 500ml/ 2 cups double or whipping cream, softly whipped
- Handful flaked almonds, toasted (optional)
1 - The trifle can be made in one large glass dish or into individual glasses.
2 - Line the bottom of the dish or glasses with the cake slices or trifle sponges.Sprinkle with the sherry and leave to soak for 5 minutes.
3 - If using fresh strawberries, slice thickly (reserve a few for decoration), if using frozen leave whole. Otherwise, lay the fruit evenly over the cake. Press lightly with a fork to release the juices.
4 - Pour over the liquid jelly (jello) making sure it covers the sponge. Place the dish into the refrigerator and leave until the jelly is set.
5 - Once set, spoon over the custard, again in a thick layer.
6 - Finally, finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
7 - Decorate with strawberry slices or raspberries and toasted, flaked, almonds if using.
Omit the sherry if serving to children.
**** Notes on the Jelly: Jelly in Ireland is Jello. The jelly can be bought in tablet form and made up following the packet instructions. A 135g slab will make 570 ml/1 pint of liquid jell. Place the jelly slab into in a microwavable jug, cover with 100 ml cold water and heat for 1 minute (in a 750 watt microwave). Stir well and make up to 570 ml /1 pint with cold water and use in the recipe as above.
THE CELTIC TIMES RECIPES - NOVEMBER 2013
Classic Irish Roast Turkey
Serves 6 – 8INGREDIENTS
5kg (9.9 lbs) turkey, thawed if frozen, giblets removed
1 orange, quartered
60g (2oz) butter, at room temperature
20 cocktail sausages
10 smoked streaky rasher bacon
Bunch of sage
Bunch of rosemary
1 - Preheat the oven to 190˚C/gas mark 5 (375°F ). Wash the turkey inside and out and dry well with kitchen paper.
2 - Put the orange quarters into the turkey’s cavity. If you are stuffing the turkey, put the stuffing into the neck end, pushing it upwards towards the breast. Don’t pull the neck skin too tightly, as the stuffing will expand during cooking. Secure the skin with wooden or metal skewers crossways and tie the turkey legs together at the top of the drumsticks for a good shape.
3 - Weigh the turkey and calculate the cooking time at 18 minutes per 450g (16oz).
4 - Grease a large roasting tin with some of the butter. Smear the rest over the turkey skin and season well with salt and pepper, then place in the tin. Loosely cover with foil and roast for the calculated time. Meanwhile, halve the rashers, stretch slightly and wrap around each cocktail sausage.
5 - Baste the turkey every hour. One hour before the end of cooking, remove the foil and drain off the excess fat. Thirty minutes before the end of cooking, put the sausages around the turkey or in a separate lightly-oiled tin, if you have no space.
6 - To check if the turkey is cooked, insert a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 more minutes and test again.
7 - Transfer the turkey and sausages to a platter, tightly cover with tin foil and allow to rest for up to thirty minutes before carving. Serve surrounded by vegetables and stuffing balls and garnish with sage and rosemary.
Chef’s Secret: Roast the bird breast-side-down for an incredibly succulent result.
Perfect Irish Gravy
200ml (7 fl oz) turkey juices or chicken stock
500ml (17 fl oz) turkey or chicken stock
3 tbsp plain flour
200ml (7 fl oz) red wine or Madeira
2 tbsp wholegrain mustard
1 - Drain the juices from the turkey through a sieve into a bowl.
2 - Strain the fat from the juice by skimming the surface with a ladle or a large spoon. Mix the red wine or Madeira into the flour until it is blended smoothly.
3 - Heat the stock and turkey juices in a pan and add the flour mixture and mustard. Cook over a low heat and stir with a wooden spoon until thickened.
4 - When you can’t taste the flour or wine in the gravy, it is cooked!
Take liberties with your portions…after all this is the one day you can stuff your face, sleep it off on the couch and come back for seconds!
Irish Apricot & Chestnut Stuffing
75g (2.5 oz) butter
1 onion, coarsely chopped
225g (8oz) fresh white breadcrumbs
225g (8oz) pre-soaked dried apricots, cut into small pieces
225g (8oz) chestnuts, roughly chopped
1 medium egg
Large bunch of parsley, chopped
Salt and pepper
1. Preheat the oven to 200˚C/gas mark 6 (390° F ). Melt the butter in a saucepan, add the onion and sweat until soft but not coloured. Add enough breadcrumbs to get a moist consistency, then fold in the chopped apricots and chestnuts.
2. Beat in the egg to bind the mixture before adding the parsley and a pinch of salt and pepper. Turn into a buttered, shallow oven-proof dish and bake for 25-30 minutes until crisp and hot right through.
Irish Whiskey Pumpkin Pie
1 can pure pumpkin (not pumpkin pie mix)
4 eggs (separated whites from yolks)
1 cup sugar
1/2 tsp. cinnamon
1 tbsp. cornstarch
1 cup Jameson Irish whiskey
1/4 cup butter
1/3 cup cream
1. Combine pumpkin, sugar, egg yolks, cinnamon and beat for 5 minutes. Quickly add the cream, the whiskey and the butter and mix well.
2. Quickly beat egg white to stiff white peaks. Sprinkle the cornstarch over the stiffly beaten egg whites and add to the first mixture.
3. Pour into a pie pan about 2 1/2 inches deep which has been prepared with pie pastry. Bake for 1 hour in a moderately hot oven, about 375 degrees. Allow pie to become cold before serving with whipped cream.
THE CELTIC TIMES RECIPES - OCTOBER 2013
Makes 1 9" Cake
"Barmbrack is a traditional Irish cake eaten on holidays. After pouring into the prepared pan, it is tradition to add objects to the barmbrack which symbolize certain things for the person who receives each in their slice. Thoroughly clean objects before adding them to the barmbrack. These objects can be pressed into the bottom of the loaf after baking instead: coin-wealth or good fortune; ring-will marry within the year; bean-poverty; pea-will not marry within the year; matchstick-unhappy marriage; thimble-single for life."
2 1/2 cups chopped dried mixed fruit
1 1/2 cups hot brewed tea
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 1/2 cups sugar
1/4 cup lemon marmalade
1 teaspoon grated orange zest
Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared Bundt pan.
Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack. Press the objects of choice into the cake through the bottom before serving.
Makes 8 - Prep time 30 min
For the dressing
2 small garlic cloves, crushed
6 tbsp roughly chopped fresh coriander
2 tbsp lime juice
2 tsp apricot jam
1 red chilli, deseeded and chopped
salt and freshly ground black pepper
For the prawn cocktail
900g/2lb mixed cooked unpeeled prawns, shells removed
2 firm pink grapefruit, peeled and segmented
½ small white cabbage, cored and shredded
2 fennel bulbs, trimmed, quartered and thinly sliced
2 little gem lettuces, thinly sliced
½ lime, thinly sliced
small handful fresh coriander leaves
½ red chili, deseeded and cut into thin strips
Place all of the dressing ingredients into a food processor and blend until combined and smooth, then season to taste with salt and freshly ground black pepper. Place into a bowl and store in the fridge until ready to serve.
To make the prawn cocktail, place the prawns and dressing into a bowl and mix together gently.
Tear the grapefruit segments into chunks and add them to the prawn mixture, stirring to combine.
Place the cabbage, fennel and lettuce into a separate large bowl and mix together well.
Divide the salad mixture among eight flat sundae glasses or bowls.
Spoon equal portions of the prawn and grapefruit mixture over the top of each.
Garnish with a slice of lime, a few coriander leaves and a few shreds of red chilli and serve.
EMERALD ISLE DIP
Yeild 4 Cups - Prep Time 20 min + Chill
2 cups mayonnaise
2 cups (16 ounces) Daisy Brand® Sour Cream
1 package (2 ounces) thinly sliced deli corned beef, finely chopped
2 tablespoons dried minced onion
2 tablespoons dried parsley flakes
2 tablespoons dill weed, divided
1/2 to 1 teaspoon seasoned salt
1 round unsliced loaf (1 pound) sourdough or rye bread
Assorted vegetables and crackers
In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace the large shamrock pattern onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers.
THE CELTIC TIMES RECIPES - SEPTEMBER 2013
IRISH HUNTERS PIE
Prep: 65 min. Bake: 35 min 6 Servings
1-1/2 pounds potatoes, peeled and cubed
3 garlic cloves, minced
1/4 cup milk
1 tablespoon butter
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sliced fresh mushrooms
1 cup sliced carrots
1/2 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon butter
2 cups cubed cooked venison
1-1/2 cups beef broth
1/4 teaspoon dried thyme
1/8 teaspoon ground nutmeg
3 tablespoons all-purpose flour
3 tablespoons cold water
1/3 cup shredded cheddar cheese
2 tablespoons minced parsley
Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside.
In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender. Add the venison, broth, thyme and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender.
Combine the flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 2-qt. baking dish. Spread mashed potatoes over the top.
Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley.
CRANBERRY BUTTERMILK SCONES
Time: 30 min - Serves 12
3 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup cold butter
1 cup buttermilk
1 cup dried cranberries
1 teaspoon grated orange peel
1 tablespoon milk
1/4 teaspoon ground Tone's® Ground Cinnamon
In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange peel.
Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Prep: 15 min. Bake: 65 min Serves: 6-8 Servings
3 cups cubed cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese
1 teaspoon garlic salt
2 cups seasoned stuffing croutons
1 pound bulk pork sausage, cooked and drained
2 cups peeled cooked diced potatoes
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups milk
In a greased 3-qt. baking dish, layer the first seven ingredients in the order given. Whisk eggs and milk; pour over the cheese.
Cover and bake at 325° for 55 minutes or until a thermometer reaches 160°. Uncover; bake 10 minutes longer or until lightly browned. Let stand for 10 minutes before serving.
THE CELTIC TIMES RECIPES - AUGUST 2013
DEVILS ON HORSEBACK
Makes 20 Stuffed Dates
Devils on Horseback are a wonderful balance between salty and sweet, with a combination of crispy, chewy, and crunchy textures.
20 wooden toothpicks
1/4 cup reduced-sodium soy sauce
1/2 teaspoon ground ginger
3/4 cup dark brown sugar
20 dates, pitted and left whole
20 whole smoked almonds
10 bacon slices, cut in half crosswise
Preheat oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
In a bowl, mix together the soy sauce and ground ginger. Place the brown sugar into a shallow bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap the date with half a bacon slice, secure it with a toothpick, dip the bundle in soy sauce mixture, and then dip it into brown sugar. Place the wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.
Double or triple the recipe for a large crowd! You can also use prunes or dried apricots instead of dates, or mango chutney instead of the almonds. Serve on top of watercress greens.
Ready in 25 minutes - Makes 8 tacos
2 cups plain yogurt
1/2 cup mayonnaise
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 pinch cayenne pepper, or to taste
salt to taste
1 1/2 cups shredded corned beef
8 (10 inch) flour tortillas
1 pound prepared coleslaw
Mix together the yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt in a bowl until smooth.
Place the corned beef in a saucepan over medium-low heat just until hot. Place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. To assemble, arrange about 2 tablespoons of coleslaw on a tortilla; follow with 3 tablespoons of corned beef. Drizzle with 2 tablespoons of the yogurt sauce; roll up to serve.
Ready in 45 minutes - serves 6
4 large potatoes, peeled
1/4 cup heavy cream
7 tablespoons butter
6 cups cabbage, shredded
1/2 cup scallion, coarsely chopped
salt and pepper, to taste
Boil the potaotes, drain and mash them with the cream and 4 T. of butter.
Meanwhile, while potatoes are boiling, saute the shredded cabbage in 3 T. of butter until soft. Add scallions and cook for 2 more minutes.
Combine the cabbage mixture with the potatoes and season to taste.
IRISH MACARONI AND CHEESE WITH STOUT
Ready in 50 minutes, serves 5
3 teaspoons butter, Kerrygold
2 teaspoons shallots, chopped
3/4 cup Guinness stout or 3/4 cup other dry irish stout beer
2 cups heavy cream
1/2 cup swiss cheese, Kerrygold grated
1/2 cup cheddar cheese, Kerrygold Vintage grated
1/2 cup dubliner cheese, Kerrygold grated
3 1/2 cups pasta, cooked and cooled (clover-shaped if available, otherwise elbow)
3/4 cup plain breadcrumbs
Preheat oven to 350° F and butter a 9x13-inch baking dish or six 6-ounce ramekins.
Cook pasta acording to its directions. Al dente is fine. Cool pasta and set aside for later.
In a skillet over medium heat, melt 1 teaspoon of the butter. Add the shallots and cook until soft, but not browned, about 3 minutes.
Add the Guinness and cook until reduced by half, about 5 minutes. Then add the cream and cook until reduced by half, about 5 minutes more. Remove from heat and cool to room temperature.
Seperately, Melt remaining 2 teaspoons of butter.
In a bowl, combine the cooked pasta, cheese, and cream mixture.
Pour into prepared pan or ramekins. Top with bread crumbs and spoon melted butter over the top.
Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling.
EMERALD ISLE CAKE
Prep: 20 min/Bake: 40 min, makes 9-12 servings
This cake is so simple to make, and it provides the perfect finish for an Irish meal. The glaze adds just the right touch of sweetness, but even more importantly, it features the color of the day—green,(optional) of course!
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup confectioners' sugar
1 to 2 tablespoons milk or Irish whiskey
Green food coloring, optional
Slivered almonds, optional
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk. Beat until smooth. Spread into a greased 9-in. square baking pan.
Bake at 350° for 40 minutes or until a toothpick inserted near the center of the cake comes out clean. For glaze, combine confectioners' sugar and milk or whiskey until smooth and fairly thin. If desired, stir in 1 to 2 drops food coloring until blended. Spread glaze over warm cake. Sprinkle with almonds if desired. Yield: 9-12 servings.
Nutritional Facts 1 serving (1 piece) equals 257 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 259 mg sodium, 41 g carbohydrate, trace fiber, 3 g protein.
THE CELTIC TIMES RECIPES - JULY 2013
Sausages in white wine sauce on potato cakes
Serves 4 - Ready in 20 minutes
Premium pork sausages in white wine sauce on potato cakes are a mouth-watering and quick recipe, that can be quickly cooked up.
2 tbsp vegetable oil
1 onion, finely sliced
6 pork and herb sausages
150g chestnut mushrooms, quartered
Good splash of white wine
200ml half-fat crème fraîche
8 Irish potato farls
1 - Heat a little vegetable oil in a large frying pan. Add 1 onion, finely sliced, and fry for 2 minutes.
2 - Halve 6 pork and herb sausages, add to the pan and cook, stirring, for 5 minutes, until just turning golden. Add 150g chestnut mushrooms, quartered, and cook for 2 minutes.
3 - Add a good splash of white wine and boil to reduce the sauce. Stir in 200ml half-fat crème fraîche, bring to the boil, then reduce the heat and simmer for 5 minutes.
4 - Meanwhile, toast 8 Irish potato farls. Divide between 4 plates and top with the creamy sausages and mushrooms to serve. Season to taste.
Roasted Cauliflower with Cheddar Cheese Sauce
Makes 8 servings - Ready in 30 minutes
Kids go mad for this super-easy side dish,so it's a great way to get your little ones to eat their veggies!
1 large head cauliflower (about 1 pound total)
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/8 teaspoon fine sea salt
2 cups whole milk
10 ounces Cheddar cheese or similar, grated (about 1 1/4 cup)
Special equipment: 12- by 8-inch baking dish
1 - Position a rack in the middle of the oven and preheat to 375°F. Arrange a steamer rack over a large pot of boiling water.
2 - Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes. Transfer to a large bowl to cool. Once the cauliflower is cool enough to handle, use your hands to gently break the florets from the thick central stalk—try to break the cauliflower into large florets rather than small pieces. Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside.
3 - In a large heavy saucepan over moderate heat, melt the butter. Reduce the heat to low, add the flour and salt, and whisk until both are incorporated and the mixture turns golden brown, about 2 minutes. Raise the heat to moderate and add the milk, whisking constantly, until a smooth sauce forms (the sauce should be thick and glossy, but still runny), about 5 minutes. (If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved.) Add 1 cup of the grated cheese and whisk until melted, about 1 minute. Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Sprinkle with the remaining 1/4 cup cheese and season with pepper, then bake until the cauliflower is golden brown and the cheese sauce is bubbling.
Donegal Oatmeal Cream
Makes Four Servings
Making this dessert takes a little extra work, but it's worth it... the dulcet smoothness of the oatmeal cream and the lighter, cooler touch of the whipped cream, with the gracenote of tart fruit added, make the perfect end to a festive meal.
Don't try this with rolled oats! You need the cracked whole oat grain or groat, sometimes called pinhead oats, cracked oats or porage oats. Health food stores often carry them if your local grocery doesn't.
15 fluid ounces milk
1/2 cup pinhead oatmeal
1 pinch salt
1 large egg, beaten
Grated rind and juice of 1 orange: a bitter Seville orange is best if you can get one
2 tablespoons sugar
1/2 ounce gelatine
2 tablespoons water
8 ounces heavy cream, whipped
The fruit sauce of your choice (any slightly thinned fruit jam works well)
1 - The night before: Scald the milk (i.e., heat it to just before boiling but do not let it boil) and remove from heat. Add the oatmeal and the pinch of salt: stir, cover, and soak the oatmeal overnight in the milk.
2 - The next day, reheat the oatmeal and milk mixture just until it boils. Simmer for another 3-4 minutes: then remove from heat.
3 - Pour the mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve the gelatine in the orange juice and water. Add this to the mixture when it's cooled, and then carefully fold in the whipped cream.
4 - Pour the whole mixture into a single glass bowl, or into individual parfait glasses, and leave to set. (You may want to stir the contents gently once or twice while they're setting, to keep the oats from sinking to the bottom.) Serve with more whipped cream and 3-4 tablespoons of your chosen fruit sauce on top.
5 - Another more parfait-like approach to this dessert: allow the whole recipe's worth of oatmeal cream to set in a single bowl. Stir gently as above, so that the oatmeal is evenly distributed through the mixture when it's set. Then spoon it into parfait glasses, alternating layers of oatmeal cream with more whipped cream and drizzles of fruit sauce. If you want to cut back on the calories a little, you could also substitute creme fraiche or beaten low-fat sour cream for the whipped cream.
THE CELTIC TIMES RECIPES - JUNE 2013
IRISH STUFFED CHICKEN WITH CABBAGE AND BACON
Takes 25 minutes to make, 20 minutes to cook - Serves 4
This cheesy stuffed chicken recipe benefits from a side order of crunchy cabbage and salty bacon
100g soft cheese with black pepper (we like Boursin Poivre)
3 tbsp crème fraîche
10g finely grated Parmesan
1 garlic clove, crushed
Handful of fresh parsley leaves, finely chopped
Grated zest of 1 lemon
4 large free-range chicken supremes (with wing bone attached)
2 tbsp olive oil, plus extra for greasing
100g bacon lardons
1 small green cabbage, outer leaves discarded,
quartered and shredded
6 spring onions, finely sliced
Knob of butter
1. Preheat the oven to 220°C/fan200°C/gas 7. To make the filling, mix the soft cheese, crème fraîche, Parmesan, garlic, parsley and lemon zest together in a bowl.
2. Carefully ease the skin away from one side of each breast, fill under the skin with the cheese mixture, then secure the skin with a couple of cocktail sticks. Place on a lightly oiled baking sheet, drizzle with 1 tbsp of the oil and season. Roast in the oven for 20 minutes until just
cooked through and golden.
3. Meanwhile, fry the bacon lardons in the remaining olive oil until crisp. Bring a large pan of salted water to the boil and blanch the cabbage for 2 minutes. Drain well, then add to the pan with the bacon, spring onion and a knob of butter. Fry for a couple of minutes more, seasoning with black pepper. Serve the cabbage and bacon alongside the stuffed chicken.
Per serving: 593kcals, 38.7g fat (16.9g saturated), 55.8g protein, 5.1g carbs, 5g sugar, 1.4g salt
IRISH COFFEE WITH BAILEYS VANILLA CREAM
Ready in 20 minutes - Serves 4
It's the best way to round off a meal: a filter coffee fortified with Irish whiskey and a layer of Baileys cream.
142 ml carton double cream
Seeds of 1 vanilla pod
2 tbsp Baileys Irish Cream
Freshly made-up coffee
4 measures Irish whiskey
4 tsp dark muscovado sugar
1. Whip the cream with the sugar, vanilla seeds and Baileys, until thick but not stiff.
2. Put a metal teaspoon into each serving glass and fill with boiling water. Leave for a few minutes to warm the glasses. Make up the fresh coffee.
3. Pour away the water and add a measure of Irish whiskey and 1 teaspoon dark muscovado sugar to each glass. Fill just over three-quarters full with the coffee and stir. Spoon the cream over the back of another spoon straight onto the hot coffee to give a thick layer.
THE CELTIC TIMES RECIPES - SPECIAL EDITION MAY 2013
IRISH CHICKEN AND DUMPLINGS
MAKES 6 SERVINGS
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 3 cups water
- 1 cup chopped celery
- 2 onions, quartered
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- 5 carrots, sliced
- 1 (10 ounce) package frozen green peas
- 4 potatoes, quartered
- 3 cups baking mix (BISQUICK)
- 1 1/3 cups milk
Mix baking mix and milk until a soft dough forms
- In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours
- Add potatoes and carrots; cover and cook another 30 minutes
- Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer
- Add dumplings - Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes
IRISH SPICE BREAD WITH WHISKEY GLAZE
- 2 cups White Whole Wheat Flour (or All-purpose)
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Allspice
- ½ teaspoons Ginger
- ½ teaspoons Salt
- 1 cup Raisins
- ¼ cups Candied Citron, Chopped
- ½ cups Butter, Unsalted
- ¾ cups Brown Sugar
- ⅓ cups Honey
- ⅓ cups Molasses
- 1 whole Large Egg
- ¼ cups Milk
FOR THE GLAZE (OPTIONAL):
- 1 Tablespoon Butter, Unsalted
- 1 cup Powdered Sugar
- ½ teaspoons Vanilla
- 3 Tablespoons Irish Whiskey (or Orange Juice)
- 1 pinch Salt
Preheat the oven to 325°F
- Line a 9×5-inch loaf pan with parchment paper or grease it with butter. (I sometimes like making 2 smaller loaves: one to enjoy now and a second to stow in the freezer for unexpected guests. The smaller loaves also seem to bake more evenly.)
- In a large mixing bowl, whisk together the dry ingredients. Stir in the raisins and candied citron. Make a well in the center.
- In a small saucepan, melt the butter. Remove it from the heat and stir in the brown sugar and your liquid sweetener(s) of choice. Beat in the egg and milk.
- Add the wet ingredients to the dry and stir until just combined. Scrape the batter into the prepared pan(s).
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. (Adjust the baking time if you are using smaller loaf pans.)
- Cool on a rack for 20 minutes then remove from the pan. Allow to cool completely before glazing.
- Melt the butter in a small saucepan. Remove from heat and whisk in powdered sugar, vanilla, whiskey or orange juice, and salt.
- Allow the glaze to cool and thicken for 15 minutes.
- Spoon the glaze into a pastry bag fitted with a large tip or into a sturdy plastic bag with a 1/2-inch opening in the corner.
- Pipe glaze in a zigzag pattern across the top of the bread.
THE CELTIC TIMES RECIPES - MAY 2013
Celtic Cooking Corner
McNally's FADGE - IRISH POTATO BREAD
Fadge is also called potato bread in Ireland. They are not dissimilar to a Tattie Scone and delicious served with a Full Irish Breakfast. They are quick and easy to make and are a useful way to use up leftover mashed potatoes. This Fadge recipe suggests cooking in butter but if you want a special treat then cook in the grease from your breakfast fry-up.
- 8 oz warm, cooked potatoes
- 2 oz flour
- 1 oz melted butter
- 1/2 teaspoon salt
- 1 tablespoon each of butter and olive oil
Mash the potatoes. Place the mashed potatoes back into the pot and cook over low heat for 5-8 minutes to remove some of the moisture. Add the salt and butter. Work in enough of the flour to make pliable dough. Turn dough out onto a floured surface and pat the dough to form a circle about 9 inches on diameter, 1/4 inch thick. Cut the circle into quarters and fry on a hot pan for about 3-4 minutes on each side until lightly browned.
Melt one tablespoon each of butter and olive oil in the pan. Butter burns easily; the addition of olive oil allows frying at a higher temperature without the butter burning.
THE CELTIC TIMES RECIPES - APRIL 2013
Celtic Cooking Corner
EARTH DAY BARS
Celebrate the planet's natural delights by baking a batch of these sweet snacks filled with a harvest of ingredients from all around the world.
Here's some background info on the tasty add-ins:
Raisins: California, the only place in the United States that harvests the grapes used to make raisins, is the world's No. 1 supplier.
Pineapple: Thailand produces approximately 20 percent of the world's pineapple crop, surpassing the Hawaiian Islands.
Brazil nuts: The complex growing environment this tree crop requires, prevents it from being grown on farms. Instead, it's harvested directly from the rain forests of Brazil, Peru, and other South American countries.
Chocolate: Africa's Ivory Coast is the largest producer of cocoa beans, the ingredient that gives chocolate its unique, irresistible flavor.
Coconut: The Philippines and Indonesia are the world's leading producers of copra, or coconut meat.
- 1 1/2 cups baking mix (we used Bisquick)
- 1 1/2 cups instant oats
- 1 cup packed brown sugar
- 1/2 cup softened butter
- 1 egg
- 1/2 teaspoon cinnamon
Chopped dried pineapple
Chopped Brazil nuts
Heat the oven to 350 degrees. In a large mixing bowl, combine the baking mix, oats, brown sugar, butter, egg, and cinnamon.
Stir the mix with a wooden spoon until you have a crumbly dough. Next, customize your international treats by folding in 1 cup total of the add-ins of your choice.
Press the dough into an ungreased 9- by 13-inch pan and bake for 17 minutes or until the center is set and the bars are slightly brown. Allow them to cool for 10 minutes before cutting. Makes 1-1/2 dozen 2- by 3-inch bars.
THE CELTIC TIMES RECIPES - MARCH 2013
Celtic Cooking Corner
MICHELLE'S COLCANNON WITH GUINNESS STEW
This delicious beef stew and creamy mash will bring out the Irish in you.
- 1kg sebago potatoes, peeled, chopped
- 40g butter, chopped
- 1/4 (about 500g) savoy cabbage, hard core removed, coarsely chopped
- 4 green shallots, ends trimmed, thinly sliced
- 125ml (1/2 cup) milk
- 50g (1/3 cup) plain flour
- 1kg gravy beef, cut into 3cm pieces
- 60ml (1/4 cup) olive oil
- 3 carrots, peeled, coarsely chopped
- 1 brown onion, halved, coarsely chopped
- 2 garlic cloves, crushed
- 2 tbs tomato paste
- 250ml (1 cup) Guinness beer
- 250ml (1 cup) beef stock
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 1/4 cup coarsely chopped fresh continental parsley
- 2 tsp finely grated lemon rind
Preheat oven to 180°C. Place the flour in a bowl and season with salt and pepper. Add beef and turn to coat.
Heat half the oil in a large frying pan over medium-high heat. Add half the beef and cook for 2-5 minutes each side or until browned. Transfer to a 2.5L (10-cup) capacity ovenproof dish. Repeat with the remaining beef, reheating pan between batches.
Heat the remaining oil in the pan over medium-high heat. Add the carrot, onion and garlic and cook for 5 minutes or until the onion is soft. Add the tomato paste and cook for 1 minute. Add the Guinness, stock, thyme and bay leaves and bring to the boil. Transfer to the ovenproof dish. Bake, covered, for 2 hours or until meat is tender. Season with salt and pepper.
Meanwhile, to make the colcannon, cook the potato in a saucepan of boiling water for 15 minutes or until tender. Drain and return to pan. Use a potato masher to mash until smooth. Heat butter in a frying pan over medium heat until foaming. Add the cabbage and shallot and cook for 3-4 minutes or until tender (do not brown). Add the cabbage mixture and milk to the potato and stir to combine. Season with salt and pepper.
Divide the colcannon among serving plates. Top with the stew and sprinkle with parsley and lemon rind to serve.
THE CELTIC TIMES RECIPES - FEBRUARY 2013
Celtic Cooking Corner
ZHARON'S TRADITIONAL AUSSIE PAVLOVA
As we finish our Australia tour, we thought we'd share another recipe from one of our biggest Aussie fans.
PAVLOVA (pav-LOH-vuh) - The Pavlova consists a base made of a meringue crust topped with whipped cream and fresh fruits. It is considered a fresh fruit pie with a meringue crust.
No one knows who first created the Pavlova, but the name and the recipes began appearing soon after Russian prima ballerina, Anna Matveyevna Pavlova (1881-1931), toured both Australia and New Zealand in 1926 and Australia again in 1929. Anna Pavlova was considered the greatest ballerina of her time and her visit to New Zealand has been described as the chief event of 1926. It was said SHE DOES NOT DANCE, SHE SOARS! From this you get the sense that this is a light, airy dessert.
Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use non-stick cooking spray.
- 4-6 egg whites
- pinch salt
- 8oz castor sugar/super fine sugar
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla essence
- 2 level teaspoons cornflour/cornstarch
Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.
Pile mixture into circular shape, making hollow in centre for filling. (Mixture will swell during cooking)
Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour. (Fan forced oven: temperature and time needs to be adjusted accordingly.)
Turn oven off, leave pavlova in oven until cool.
Top with whipped cream and decorate with fruit as desired.
THE CELTIC TIMES RECIPES - JANUARY 2013
Celtic Cooking Corner
Anna's ANZAC Biscuits - A taste of Australia
As we set our focus on the upcoming Australia tour, we thought we'd share one of our Aussie mum's yummy treats.
The sweet ANZAC biscuits that we know and love today, originating from World War I, are in fact a derivative of the hard-tack soldier’s biscuit that was consumed in the battlefields (which is commonly confused) . They are thought to have been carefully created by a team of women on the home-front who were searching for a solution to a biscuit that could be easily transportable to their men on the front line in care/comfort packs.
INGREDIENTS: (Yields approximately 55 small biscuits)
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup sugar
- 3/4 cup desiccated coconut
- 125 g (approx. 1/2 cup) of butter
- 2 Tablespoon Golden Syrup
- 1 1/2 teaspoon Bicarb of Soda
- 3 tablespoons boiling water
- 1/2 cup chopped nuts (optional)
Mix Oats, Flour, Sugar and nuts together in a large bowl
Heat syrup and butter - remove from heat
Mix Bi-car of Soda into the boiling water and then stir into Butter and Syrup mix
Add this foaming mix into the dry ingredients and mix well
Place teaspoonfuls of mixture on a lined baking tray. Bake in a moderately slow oven 160 degrees C (320 degrees F), for 20 mins.
When golden brown remove and cool on racks.
THE CELTIC TIMES RECIPES - DECEMBER 2012
Celtic Cooking Corner
Margaret Browne's Christmas Pudding
Christmas Pudding was traditionally mixed on 'Stir Up Sunday', ie. the Sunday before advent. All present in the house had to take turns stirring the pudding with a wooden spoon (in honour of the Christ's Jesus crib). The stirring had to be done in a clockwise direction for luck. It is slow cooking at its best!
3 pint pudding bowl
Yummy Yummy Brandy Butter
- 75g (3ozs) Butter
- 75g (3ozs) Icing sugar
- 4 tablespoons brandy
- Toss the lot in the food processor until blended, it keeps for ages in the fridge
- 175g (6oz) suet (I use vegetarian suet)
- 175g (6ozs) soft brown sugar
- 200g (7ozs) white breadcrumbs make with stale bread
- 225g (8ozs) currants
- 225g (8ozs) raisins
- 25g (1oz) chopped prunes
- 25g (1oz) chopped apricots
- Grated rind of ½ lemon
- 110g (4ozs) candied peel
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 nutmeg grated
- 2 tablespoons flour
- Flesh of 1 stewed apple
- 1 carrot grated
- 3 eggs
Enough Guinness to be added at end to give mixture a dropping consistency
Brandy for pouring over pudding while it is maturing
Start by laying out all the ingredients on the table and check you have them all
Then mix all the dry ingredients thoroughly together Whisk the eggs, ddd the apple to them, then add eggs and apple mixture to dry mixture
Then add the Guinness carefully until you have a dropping consistency
Spoon into pudding bowl
Cover with a round of greaseproof paper, then secure cover
Place in a saucepan ¾ full of boiling water
Then pudding must be simmered gently for about 8-10 hours
Keep topping up the water and do not let saucepan go dry I also make a bain marie with a deep pan full of water
Place pudding in it Cover with tin foil and put in medium oven to cook, the slow oven of the Aga is the ideal place for it
Keep topping up the water. It is important when pudding is cooked to take it out dry it properly, wrap it in greaseproof paper, store in a cool dry place, check it, off and on.
Pour a little brandy on it. If a little mould appears on it slice it off and just pour more brandy on it
Before serving put back in its bowl and reheat again in saucepan of boiling water for about 1.5 hours
Serve with custard or brandy butter - or a little of both!.
THE CELTIC TIMES RECIPES - NOVEMBER 2012
Celtic Cooking Corner
Laura's Bailey's Irish Cream Brownies
- 2 (19.8 ounce) packages fudge brownie mix
- 1 cup Irish cream liqueur (such as Baileys®)
- 2/3 cup vegetable oil
- 2 eggs
- 1 cup unsalted butter, softened
- 5 tablespoons Irish cream liqueur (such as Baileys®)
- 4 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C)
Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan
Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter
Spread the batter into the prepared jelly roll pan
Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes
Remove pan from oven and allow to cool completely
Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy
Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve
THE CELTIC TIMES RECIPES - OCTOBER 2012
Celtic Cooking Corner
Mary-Margaret's Parsnip Soup
- 900 g/ 2 lb parsnips
- 50 g/2 oz/1/4 c butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 10 ml/1 tsp ground cumin
- 5 ml/1 tsp ground coriander
- About 1.2 litres/2 pts/5 c hot chicken stock
- 150 ml/1/4 pt/ 2/3 c single (light) cream
- salt & pepper to taste
- Chopped fresh chives or parsley and/or croutons, to garnish
Peel and thinly slice the parsnips. Heat the butter in a large heavy pan and add the peeled parsnips and chopped onion with the crushed garlic. Cook until softened but not coloured, stirring occasionally. Add the ground cumin and ground coriander to the vegetable mixture and cook, stirring, for 1-2 minutes, and then gradually blend in the hot chicken stock and mix well.
Cover and simmer for about 20 minutes, or until the parsnip is soft. Puree the soup, adjust the texture with extra stock or water if it seems too thick, and check the seasoning. Add the cream and reheat without boiling.
Serve immediately, sprinkled with chopped chives or parsley and/or croutons, to garnish
THE CELTIC TIMES RECIPES - SEPTEMBER 2012
Celtic Cooking Corner
Laurie's Guinness Chocolate Cake
- 1 cup Guinness draft beer
- 3/4 cup sour cream
- 1 stick unsalted butter (add 2 T. if you like)
- 2 eggs
- 1 T. pure vanilla extract
- 3/4 cup unsweetened cocoa
- 2 cups all purpose flour
- 3 cups confectioner's sugar
- 2-1/2 tsp. baking soda
Preheat oven to 350 degrees F. Butter and line a 9-inch springform pan.
Pour Guinness into large wide saucepan. Add butter - in spoons or slices - and beat until butter is melted. Whisk in cocoa and sugar.
Beat sour cream with eggs and vanilla and then pour into the saucepan; whisk in flour and baking soda.
Pour batter into greased and lined pan and bake 45 minutes to an hour. Leave to cool completely in the pan on a cooling rake.
(I have made this using a bundt pan and then sprinkled additional powdered sugar on top.)
THE CELTIC TIMES RECIPES - AUGUST 2012
Celtic Cooking Corner
Ger's Irish Fruit Soda Bread
- 4 cups flour
- 2 TSPS sugar
- 1 TSP salt
- 1 TSP baking soda
- 4 TSPS butter
- 1 cup of raisins (you can leave these out if you prefer)
- 1 large egg lightly beaten
- 1 3/4 cup of butter milk
Preheat oven to 425 degrees farenheit
Mix flour, sugar, salt and soda together in a bowl
With your hands, mix the butter in with the mixture. When the texture is coarse, add in the rainsins.
Make a well in the centre of the mixture and add in your egg and milk. Mix with a wooden spoon until the dough is too stiff to stir.
Remove the mixture from the bowl and put onto a floured working area. Knead the mixture into a round loaf. You may need to lightly dust the mixture with flour.
Place the mixture onto a skillet or baking tray. With a knife, make an X shape an inch deep into the mixture.
Bake for 35-45 min.
Remove from oven and leave to cool.
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