Irish
recipes
Devonshire
Cream
1
cup sour cream
2-3 tbsp. powdered sugar
1 tsp.vanilla.
Blend all ingredients together and chill before using.
JOSIE'S
IRISH SODA BREAD
HALF A POUND OF IRISH BUTTER
HALF A POUND OF SUGAR
1/2 A LEMON RIND GRATED
4 LARGE EGGS
1/4 TEASPOON OF BAKING POWDER
HALF A POUND OF SULTANANA'S
HALF A POUND OF CURRANTS
2 OZ. CHERRIES
2 OZ. ALMONDS (CHOPPED)
2 TABLESPOONS OF IRISH WHISKEY OR IRISH MIST
1) PUT EGG AND SUGAR IN A BOWL. MIX UNTIL SOFT AND CREAMY
2) ADD LEMON RIND AND MIX WELL
3) ADD EGGS ONE AT A TIME. MIX WELL TO THICKEN MIXTURE
4) SIFT FLOWER AND BAKING POWDER INTO MIXTURE. FOLD IN LIGHTLY
5) ADD IN FRUIT AND ALMONDS, MIX WELL INTO MIXTURE
6) TURN INTO GREASED CAKE TIN. DECORATE TOP WITH SOME ALMONDS
7) BAKE FOR 2 AND 1/2 HOURS IN A MODERATE OVEN. UNTIL TOP IS GOLDEN
AND CAKE IS SHRINKING FROM THE SIDES
8) REMOVE FROM OVEN AND COAT WITH WHISKEY
9) LEAVE TO COOL FOR 10 MINUTES. TURN OUT ON WIRE RACK.LEAVE TO COOL
FULLY
ENJOY!
IRISH
WHISKEY PIE
INGREDIENTS:
chocolate ready-to-use pie crust
1/4 c. Irish whiskey
1 envelope unflavored gelatin
2 3/4 c. whipped topping
1 T. mint jelly
2 T. sugar
2 eggs, separated
green food coloring
2/3 c. light cream
dash salt
Combine gelatin, 1 Tablespoon sugar, and salt in saucepan.
Beat egg yolks lightly. Add egg yolks, cream and whiskey to gelatin
mixture. Cook over low heat, stirring constantly, until mixture thickens
slightly. Stir in mint jelly. Chill until mixture begins to thicken.
Beat egg whites to soft peaks. Beat in remaining sugar until mixture
holds a stiff peak. Fold meringue and 2 cups whipped topping into custard
mixture. Add green food coloring to desired shade. Turn into crust.
Garnish with remaining whipped topping and refrigerate until firm. Let
stand at room temperature for 2 hours before cutting.
Source:
"Tacoma News Tribune"
Traditional
Brown Soda Bread
1/4 C wholemeal flour 1 tbs.. oat bran
1 tsp. oil 3/4 C white flour
1 1/2 C buttermilk 1 tsp. baking soda
1 egg 1 tsp. cream of tartar
1 tsp. honey 1 tbs.. wheat germ
1 tsp. salt
Preheat oven to 350F/180C/Gas Mark 4Mix all dry ingredients together.
Add buttermilk, egg, honey and oil and mix lightly. Grease and
flour a 10" cake tin. Add mixture and brush with a beaten
egg. Make a cross on the top with a sharp knife and bake for 45-50
minutes. Cool on a wire rack.
Boxty
4 large potatoes peeled and grated
1/2 C. butter
1/4 C plain flour
1 tbs.. salt
1/2 tsp. each chopped fresh herbs (chives, parsley, thyme)
Put the potatoes in a muslin bag or clean tea towel
and squeeze out the water and starch. Put them in a bowl with
the flour. Add salt and pepper and herbs. Melt the butter
in a heavy skillet or pan. Add the potato mixture and press
down well. (Mixture can be shaped into a large pancake.)
Cook until golden brown underneath. Turn over and cook for about
15-20 minutes. Cut in quarters or wedges and serve with lamb or
beef or on it's own.
This
recipe comes from a hotel called the Cashel House in Connemara.
Brennan's
Irish Coffee
* 1 1/4 ounces Irish whiskey
* 2 sugar cubes
* 3/4 cup freshly brewed black coffee, hot
* 1/4 cup whipped cream
* 1 teaspoon instant coffee granules
In an 8-ounce stemmed glass or mug, combine the whiskey and sugar cubes.
Pour the coffee into the glass and top with the whipped cream. Sprinkle
with the instant coffee and serve.
Yields: 1 drink
Irish
Stew
* 1 pound lean mutton pieces
* 1 pound carrots
* 1 pound onions
* 1 pound potatoes
* salt & pepper
* pinch of thymePlace mutton with thyme in sauce pan and add cold water
to cover. Bring slowly to the boil and simmer for one hour. Add onions,
potatoes, carrots, and peeled and roughly copped. Season. Continue cooking
until vegetables are tender. Adjust seasoning. May be served alone or
with cooked green cabbage or sprouts. Irish #2 Stew
* 1 1/2 pounds lean boneless lamb shoulders, cut in 3/4-inch cubes
* 12 fl. oz. beer, or water
* Two 14 oz. cans broth
* 3 cups cubed potatoes
* 2 cups thinly sliced carrots
* 1 tablespoon olive oil
* 1 onion, coarsely chopped
* 1 tsp. pepper
* 1 envelope brown gravy mix
* Parsley, chopped, for garnish
In 3-qt. pan with cover, heat oil. Add onion and saute until brown;
stirring occasionally. Add lamb and saute, stirring until brown. Stir
in beer or water, and pepper. Cover and simmer for 30 minutes. Mix in
broth and gravy mix. Add potatoes and carrots, cover and simmer for
15-20 minutes or until vegetables are tender. Garnish with parsley.
Irish
Pot-Roasted Chicken
* Chicken, about 4.5 lb
* 4 oz Oatmeal
* Medium onion, chopped
* 2 T Butter
* 3 T Stock
* Salt and pepper
* 6 oz Bacon
* 3 x Med. onions, sliced
* 2 lb Potatoes
* Seasoned flour
* 3 T Dripping or oil
* 4 x Med. carrots, slicedIf there are giblets with the bird, take them
out, wash all but the liver (reserve that for another use), and cover
with water, add salt and pepper, bring to the boil and simmer for half
an hour. Wipe the bird inside and out and remove any lumps of fat from
the inside; sprinkle with salt. Mix together the oatmeal, chopped onion,
butter or suet, stock, and seasoning, stuff the bird with this mixture
and secure well. Heat the dripping or oil and lightly fry the bacon,
then chop and put into a casserole. Quickly brown the bird in the same
fat and put on top of the bacon. Soften the onion and briefly saute
the carrots, then add to the casserole.
Strain the giblet stock and make it up to about 1/2 liter. Heat and
pour over the chicken. Cover and cook in a moderate oven (350C) for
about an hour.
Meanwhile, cut the potatoes into thick slices and blanch them in boiling
water, or steam them for about 5 minutes. Toss them in seasoned flour
and add them to the casserole, adding a little more of the giblet stock
if needed. Cover with buttered wax paper and continue cooking for another
1/2 hour, taking off the paper for the last few minutes for browning.
Servings: 4
Shamrock Scones
* 3 1/2 cups all-purpose flour
* 2 tbsp baking powder
* 1 tsp salt
* 3/4 cup butter or margarine
* 4 eggs
* 1/2 cup milk
* 2 tbsp green pepper sauce
* 1/3 cup minced green onionsPreheat oven to 425 F. In large bowl, combine
flour, baking powder and salt. With pastry blender or two knives, cut
in butter to resemble coarse crumbs. In medium bowl, beat eggs, milk
and green pepper sauce. Add milk mixture to dry ingredients to combine.
Stir in green onions. Lightly butter a baking sheet. On lightly floured
surface with lightly floured hands, pat dough to 1/2-inch thickness.
With a shamrock-shaped cookie cutter or knife, cut dough. Reuse scraps.
Place scones on prepared cookie sheet. Bake 12 minutes or until golden.
Remove to cooling rack. Serve warm with Irish stew.
Makes 12 scones
Irish
Omelet
* 6 Small eggs*
* 1 Lg. cooked potatoes, mashed
* Squeezed lemon juice
* 1 T Chopped chives or scallions
* Salt and peppers
* 1 T Butter*Or four large ones. -- Separate the eggs and beat the yolks:
add to the mashed potato, mixing thoroughly, then add the lemon juice,
chives, and salt and pepper. Melt the butter in the omelet pan. Whisk
the egg whites until stiff and stir them into the potato mixture. Cook
the mixture until golden, then run under the broiler to finish and puff
it up. Serve at once.
Luck
of the Irish Truffles
Prep Time: 30 min.
Start to Finish: 5 Hrs. 30 min.
Ingredients:
* 1/4 cup whipping cream
* 1/3 cup sugar
* 6 tablespoons butter (no substitutes)
* 1 HERSHEY'S COOKIES 'N' MINT Chocolate Bar (7 oz.), broken into pieces
* 1 teaspoon vanilla extract
* Chocolate sprinkles Instructions:
1. Place wax paper on tray.
2. In small saucepan, stir together whipping cream, sugar and butter;
cook over low heat, stirring constantly, until mixture just begins to
boil. Remove from heat; immediately add candy pieces and vanilla. Stir
until chocolate is melted and mixture is well blended.
3. Pour into glass 9-inch pie plate. Cover; refrigerate several hours
or overnight to ripen and harden. Form into 3/4-inch balls, working
quickly to prevent melting; roll in sprinkles.
4. Place on prepared tray. Cover; refrigerate 2 hours or until firm.
Store, covered, in refrigerator. About 3-1/2 dozen candies.
