Irish Apple Cake

March 8, 2010 by

This is my mom’s favorite part of our annual “Irish Dinner”. It is so full of apples, I think it could go in the fruit category instead of cake… right? : )
And the smell that fills the kitchen when it’s baking? Brace yourself.

IRISH APPLE CAKE

1/2 cup unsalted butter, at room temperature
1 cup sugar
1 cup brown sugar
2 eggs
6 firm apples
1/2 cup chopped walnuts, optional
2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 tsp nutmeg
1 1/2 cups flour
1/2 cup McCann’s Quick Cooking Irish Oatmeal, or quick oats*

Preheat oven to 350 degrees and spray a 9 by 13 inch pan with nonstick spray.
Core, peel, and chop apples. Set aside.
Cream together butter and sugars in a large bowl until light and fluffy.
Add in egg and vanilla, mix to combine.
Stir in baking powder, baking soda, salt, cinnamon, nutmeg, flour, and oats.

Lastly, stir in apples. The batter will be more like chopped apples with a coating of batter.

Spread in prepared pan. Bake until lightly browned and toothpick comes out clean, about 50 minutes. Serve at room temperature with whipped cream or vanilla ice cream.

*You could omit the oats if you want and substitute an additional 1/2 cup flour. But they really do add a wonderful flavor.  If you have neither Irish Oats or quick oats, you could use regular oats as well.

Filed Under: Cake / Cake Pops, Irish

Shepherd’s Pie

March 8, 2010 by

Shepherd’s Pie may not be the most “authentic” Irish dishes, but it’s a must have in my home.

SHEPHERD’S PIE

2 lbs ground beef, or chopped steak
2 onions, chopped
2 leeks, chopped, optional
2 carrots, chopped
2 T flour
2 cups beef stock or broth
1 T dried parsley
1 tsp sage
1 tsp ground thyme
salt and pepper, to taste
1/2 cup frozen peas, optional
6 potatoes, peeled, boiled, and mashed
3 T milk
6 T butter, divided

Cook meat in skillet over medium heat. Add onions, leeks, and carrots. Saute until vegetables are slightly tender. (If dry you could add 2 T butter at this point).
Add flour, stir in and cook about 1 minute.
Stir in beef stock, parsley, thyme, salt and pepper. Bring to a simmer.
Continue cooking about 5 minutes, or until gravy thickens. Add peas, if using.
Spread in casserole dish. Stir in milk and 3 T of the butter to potatoes.
Spread potatoes on top of casserole, careful to seal the edges all around with the potatoes.
Score potatoes with a fork if desired, and dot with remaining 3 T butter.

Bake at 375 degrees for about 30 minutes, until potatoes are golden.

Filed Under: Beef, Irish

Champ

March 8, 2010 by

Champ is traditionally served with a well in the center, with a pat of butter. You eat around the outer edge, dipping into the butter in the middle well as you go. This is my husband’s favorite Irish dish.

CHAMP

10 Russet potatoes, peeled
4 T butter
1/4 cup milk
1/3 cup ranch dressing, optional (just adds a creaminess)
salt and pepper, to taste
1/2 cup fresh chives, chopped*
butter, for serving

Boil potatoes until cooked. Mash in a large bowl with butter, milk, ranch, salt and pepper. Stir in fresh chives. Serve with a well in the center, with a pat of butter.

*You can substitute chopped green onions, but I have to say the chives really are best. In fact, we like it with even more than this!

Filed Under: Irish, Side Dishes

Sauteed Cabbage with Horseradish Cream

March 8, 2010 by

I could seriously eat a huge bowl of this for dinner and totally be happy with that.

Sauteed Cabbage with Horseradish Cream

For Cabbage:
4 T butter
1 head Cabbage, chopped
Salt and pepper, to taste

For Horseradish Cream:
1 cup half and half (or whipping cream)
2 -4 T creamed horseradish, more or less depending on how strong you want it*

Mix together horseradish and cream and chill for flavors to develop.
Heat butter in large skillet over medium heat. Add cabbage, stirring often, and cook until softened.
Serve with horseradish cream to drizzle on top.

Filed Under: Irish, Sauces / Condiments

Rainbow Fizz

March 8, 2010 by

This is a fun and simple kid’s drink for St. Patrick’s day, (or a wednesday needing something fun).
Of course, be prepared for the adults to like it too. Most adults have memories of root beer floats when they were a kid, so it’s not a far stretch. And this can also be fun to do with say… vanilla ice cream and strawberry soda, or orange… just use your imagination!

RAINBOW FIZZ

Multi-colored sherbet
lemon-lime soda

Put a scoop or two of sherbet in the bottom of glasses, pour soda over the top.

Filed Under: Drinks, Irish

How to… peel, core, and chop apples

March 8, 2010 by
I know, you’re thinking this isn’t even worth posting. But I get questions like this often.
And I realize that not everone owns an apple corer and would like to see the easiest, most effective way I know of doing this.
 
First, cut off one side of the apple, cutting to the side of the core:
See?
Now, put cut side down, and cut again, to the right of the core:
Again, rotate so that the last cut edge is face down, and cut again to the right of the core:
Flip again, and repeat.
Now, you have a square core and four sections. If you need it peeled, do so now.

Filed Under: DIY / How to...

How to… Grate and Shave Parmesan

March 7, 2010 by
I thought it would be good to share what I mean when my recipes call for grated or shaves parmesan, and the tools I like to use to do so. I have 2 different Microplanes, the fine grater, and the extra coarse grater. I like using both of these, and they have lots of other uses, like zesting citrus, etc. They are definetely worth having around. I would say the fine grater is a little more useful for me, being that I really love citrus zest. And to “shave” parmesan, a regular vegetable/potato peeler works great.
Filed Under: DIY / How to...

Go raibh maith agaibh (Thank You)

March 6, 2010 by

Don’t ask me to pronounce that, okay? : ) Learning to speak Irish Gaelic is still on my list of things to accomplish.  I couldn’t go to bed tonight without saying thank you.  To all my amazing friends.  It’s easy to feel unappreciated and overwhelmed, caring for an autistic 6 year old and a plucky 2 year old. (And their daddy). But all I have to do is see a great friend and feel so supported, understood, and appreciated. Even when some don’t have their own husbands or kids yet, or don’t know what it’s really like to deal with Autism. Tonight we had our annual “Irish Dinner” in honor of my Dad, who was so proud of his Irish Heritage. And while dinner wasn’t served until an hour after everyone came, one dish got cold in the process, my oldest took all her clothes off a few times, my youngest decided to put her hand in her dirty diaper, Charlie (our golden retriever) wouldn’t stop chewing on everyone’s shoes and slobbering on anyone in reach…. It doesn’t matter when in the company of amazing friends. And all the feedback I get about the blog, my new hobby, just makes me wish I hadn’t waited so long to start doing it!  I’m so glad to be able to share of my love of cooking and baking and to be so appreciated is such a bonus. So…. go raibh maith agaibh. I mean it with all my heart.

Filed Under: Ramblings

Roasted Tomato Soup

March 5, 2010 by
I love good soup. It’s easy, inexpensive, and delicious. What else can you ask for? : )
And if you don’t have fresh tomatoes on hand, you could always bypass the roasting and just use a couple cans of diced or crushed tomatoes.
Roasted Tomato Soup
 
1 white onion, chopped
12 roma tomatoes, cored and cut in half
6 garlic cloves, crushed
olive oil
salt and pepper
46 oz tomato juice
3 T sugar
1 cup chicken broth
1 cup heavy cream
1/4 c fresh basil, chopped
 
Drizzle olive oil in roasting pan. Spread on top onions.
Spread tomatoes on top, and garlic. Sprinkle with a little more olive oil, and salt and pepper.
Roast at  400 degrees for about 1 1/2 hours. (Remove garlic if starts to burn.)
Puree pans contents with the chicken broth in a blender. Put in a pot and add sugar and tomato juice.
Stir in cream.
Add basil, serve hot.
 
Filed Under: Soups / Stews

Greek Salad Dressing and Pasta Salad

March 5, 2010 by
The nice thing about this pasta salad is that you can cut out most of the cutting. I left the olives and tomatoes whole and just cut up the red onion and artichoke hearts. I left off the amounts because you can really just put in however much you like. And the dressing is great on a spinach salad as well.
Greek Salad Dressing and Pasta Salad
 
Shredded Rotisserie Chicken, or shredded cooked chicken breast
Olives (variety of choice, I just used plain black)
Cherry or Grape Tomatoes
Red onion, cut in half, then thinly sliced
Feta cheese, crumbled
Artichoke hearts, drained and slightly chopped
Fresh baby spinach
Penne pasta, cooked and cooled
Greek Dressing
 
Toss everything all together.
 
Greek Dressing:
1/2 c plus 2 T olive oil
1 1/2 tsp garlic powder
1 1/2 tsp oregano
1 1/2 tsp basil
1 tsp black pepper
1 tsp salt
1 tsp onion powder
1 tsp Dijon mustard
3/4 c plus 2 tsp red wine vinegar
 
Whisk everything except vinegar together well. Add in vinegar.
 
 
Related Posts Plugin for WordPress, Blogger...
Filed Under: Pasta, Salad / Dressings