Potato Cakes

March 8, 2010 by

While these always appear at our annual “Irish Dinner”, they are also a nice change of pace from the usual mashed variety, or a nice way to use up leftover mashed potatoes. My mom made them often when I was growing up. She just took cold leftover mashed potatoes and rolled them in flour, then cooked them in a skillet with a little oil until crisp on each side. But we both agree the changes I made are definitely better.

POTATO CAKES

5-6 russet potatoes, boiled and mashed (about 5-6 cups)
5 T butter, divided
3 T milk
2 tsp dried thyme
1 T dried parsley
1/2 tsp kosher salt
1/2 tsp black pepper
5 thick slices pepper bacon, cooked and chopped
6-8 cabbage leaves, chopped (about 4 cups)
1 cup flour
2 eggs
1 cup breadcrumbs
Oil, for cooking

Mix together potatoes, 3 T butter, milk, thyme, parsley, salt and pepper, and bacon.
Saute the cabbage in remaining 2 T butter over medium high heat in a skillet.
Cook until softened, but not mushy.
Stir in cabbage to potato mixture. Make into patties (I do about 1/3 cup per patty, but you can do larger or small depending on what size you want).
Set up 3 dredging bowls. One with flour, one with the eggs beaten with 2 T water, and the last one with breadcrumbs.
Get a skillet or griddle hot, and drizzle with oil. Roll each potato patty in flour, then egg, then breadcrumbs. Cook until golden brown, then flip and continue cooking until other side is golden brown.
You can keep these in a warm oven if you have multiple batches to do.

 

Filed Under: Irish, Side Dishes

Berry Flummery

March 8, 2010 by

This is my ABSOLUTE FAVORITE thing in the entire world. I know, that’s quite the statement, but you’ll have to try it, and then you’ll understand why.  Fresh berries are one of my favorite things, and growing up in the Pacific Northwest it’s no wonder why. Every summer I stock my freezer with fresh berries (Lay on a cookie sheet in a single layer and place in freezer until hard, then throw into a ziplock or freezer container.) They easily keep good for at least one year, staying as individual berries, never clumping together.  If you don’t have access to all the berries I used, you can easily adjust to what you have on hand. I wouldn’t recommend using frozen strawberries though, as they will be too watery.
And DON’T skip toasting the Irish Oatmeal, it adds a very important touch.

BERRY FLUMMERY

1 lb strawberries
1 cup raspberries*
1 cup blackberries*
1 cup marionberries*
2 T sugar
2 cups cream
1/2 cup confectioner’s sugar
2 tsp instant clearjel, optional**
2 T vanilla extract
1 cup sour cream
1 cup McCann’s Quick Cooking Irish Oatmeal (or quick oats)

Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
Chop strawberries, add other berries and sugar. Stir to combine.

Cover and chill in fridge for an hour or 2. (This step can be skipped if necessary).
Mash berries with a potato masher or fork, still leaving some chunks.

Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner’s sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
Layer in parfait glasses, putting a spoon or two of the cream mixture, berry mixture, and continue layering, (this size of glasses you use will determine how many layers).
End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
You can also top with a fresh berry.

*I used frozen marion, black, and raspberries, but fresh strawberries. It works quite well in this dish, and you can also use a different combination of berries, or use just strawberries alone.

**You don’t have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.

Filed Under: Desserts, Irish

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

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

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

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

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

Cream of Cauliflower Soup

March 8, 2010 by

This is always a big hit. Creamy, subtle yet intriguing flavor.. you really should try it, even if you don’t care for cauliflower, you’ll thank me.

CREAM OF CAULIFLOWER SOUP

4 T butter
1 onion, chopped
2 potatoes, peeled and chopped
1 head cauliflower, divided into florets
3 celery stalks, chopped
2 cups chicken stock
2/3 cup half and half (or 1/3 cup milk and 1/3 cup heavy cream)
salt and pepper, to taste

Melt butter in a large saucepan over medium heat.
Add onion, potatoes, cauliflower, and celery. Cook for about 5 to 10 minutes, stirring occasionally.
Stir in chicken broth and bring to a boil.
Cover and turn heat down to simmer for about 15 to 20 minutes, or until vegetables are cooked.
(If you want to make this ahead of time, just turn heat to low and leave covered until almost time for dinner).
Using a stick blender, or regular blender, process until everything is smooth.
Stir in half and half, add salt and pepper, and heat through before serving. If desired, garnish with celery leaves.

Source: slightly adapted from The Irish Heritage Cookbook by Margaret M. Johnson

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Filed Under: Irish, Soups / Stews