Showing posts with label Happy St. Patrick's Day. Show all posts
Showing posts with label Happy St. Patrick's Day. Show all posts

Thursday, March 17, 2016

Killer Irish Lemon Pie #recipe @lucyburdette #giveaway

Tonka with admirers




LUCY BURDETTE: Usually Sheila carries us along on Irish holidays but this year St. Patrick’s Day falls to me. And goodness knows, I have plenty of Irish ancestors! And the celebration of the holiday in Key West is, well, vigorous!

So I tried out a new Irish recipe that I found on Pinterest, adapted from Irish Traditional Cooking by The Baker Upstairs. My lemon-crazy dinner guests loved this little pie cake. I thought it might have needed a dab more sugar, but they disagreed, so I took extra whipped cream:).

Irish Lemon Pudding/Pie/Cake
 
2 tablespoons butter
1/4 cup sugar
2 eggs, separated
1/2 cup flour
2 lemons
1 1/4 cups milk

For the whipped cream:

1 cup heavy or whipping cream
1 to 2 Tbsp confectioner’s sugar
1/2 teaspoon almond flavoring

Preheat oven to 350. Butter a 9 inch pie pan and set aside. Zest the two lemons, set that aside. Squeeze these lemons for their juice. (I didn’t measure, but they were 2 large lemons.) 


Separate the eggs and whip the whites in a clean bowl until stiff. (I did these first in my Kitchenaid mixer.) Set aside. Cream the butter and sugar well. Add the egg yolks one at a time, then add the flour and make sure all is mixed well.

 

Add the lemon zest and juice, followed by the milk, and mix again. 





Now fold the stiff egg whites into the cake mixture. Mine looked a little lumpy at the end, but I didn’t want to mix too hard.

Scrape this into the prepared pan.

 




While the lemon pudding-cake bakes (40 minutes, until lightly browned and set), whip the cream with the sugar and almond flavoring.

 




Serve the cake warm or room temperature with whipped cream and any fruit garnish you choose. And happy St. Patty’s day!

ps. We might have liked it even better cold the next day...

To celebrate, I have one copy of the forthcoming KILLER TAKEOUT to give away. To be entered, please share this post on Twitter or Facebook or Pinterest and then leave a comment here with your email.

Here's an easy tweet:

Tweet: Killer Irish Lemon Pudding-Cake #recipe #giveaway @LucyBurdette http://ctt.ec/0c1Ou+

You can order this wherever books are sold--it will be published on April 5!

Tuesday, March 17, 2015

Red Cabbage with Mushrooms and Bacon

by Sheila Connolly (or Sile ni Conghaile this week)

Beannachtaí na Féile Pádraig!


Today is St. Patrick’s Day, which has been celebrated since the ninth century, so I figured I should find an Irish recipe to celebrate. Thing is, my family didn’t cook “Irish.” Mostly we ate all-American meat and starch and veg, with the occasional lamb stew.

I have made corned beef and cabbage maybe once in my life, just to find out what it was all about. It’s not hard to make, but I prefer my corned beef in a Reuben sandwich. We do eat Shepherd’s Pie at my house (with ground lamb) and lamb stew, but lamb is hard to get around here and expensive even when it is available.

What’s a cook to do? Once again I turned to The Irish Pub Cookbook, where there are still plenty of sticky-tabs marking recipes I want to try. That’s where this recipe came from, although I made a few changes. It’s a side dish rather than a main course, but would go well with a nice leg of lamb. Or a pork roast, if you’re not Irish (sorry to hear that!). It’s tangy with a little sweetness, and it’s colorful.

Sorry, I couldn't resist--cabbage looks so interesting
in cross-section

RED CABBAGE (Cabáiste Dearg) WITH MUSHROOMS AND BACON


1/2 large head of red cabbage (or a whole small head)
[Note: I weighed my cabbage—it was four pounds, and about the size of a bowling ball. Half of that would be two pounds. Two pounds of cabbage made enough of this dish to serve an army, and my vintage wok was the only pan I had that would hold it all. If you aren’t expecting hordes of people, you can easily cut this recipe in half.]

2 Tblsp vegetable oil

3 thick bacon strips, diced
1 yellow onion, chopped
2 tsp thyme leaves
2-1/2 cups cremini mushrooms, coarsely chopped (my market didn’t have cremini, so I used portobello mushrooms instead)
grated zest of one lemon
1 tsp sea salt
1/2 tsp ground pepper
1/2 tsp sugar
2 Tblsp apple cider vinegar
1 cup beef stock
1/4 cup fresh parsley, chopped
pat of butter



Quarter the cabbage lengthwise, discard the core, and slice widthwise to make ribbons. (Narrow ribbons will cook more quickly, but it’s not always easy to slice cabbage thinly.)



Heat the oil in a casserole or heavy skillet over medium-high heat. Cook the bacon for 5 minutes, until crisp.

Reduce the heat to medium and add the onion and the thyme. Cook for about 5 minutes, or until the onion is translucent.



Add the mushrooms and sliced cabbage to the pan, then cook for another 5 minutes, until the cabbage starts to soften.



Stir in the lemon zest, salt, pepper, and sugar and cover for three minutes. Pour in the vinegar and the stock, cover again, bring to a boil, then lower the heat and simmer for 15 minutes, until the cabbage is tender (keep tasting to see if it’s done).

Just a bit of green!

Taste for seasoning and add salt and pepper if needed. Stir in the parsley and the pat of butter just before serving.


And raise a glass to St. Patrick!

Sure and there's still An Early Wake, the new County Cork book--only a month old, it is.

And if you're in the mood for something Irish but a bit shorter, there's the e-story Under the Hill--still free for Kindle and Nook!


Friday, March 15, 2013

Pork Loin with Apples and Onions

by Sheila Connolly


No, it's not Irish, but it does have apples.  Actually I had a rather funny conversation with a group of women at an Irish luncheon event I attended last weekend.  The main dish was corned beef--incredible mounds of very grey corned beef (nobody could finish the serving).  That's what you think about when you talk about Saint Patrick's Day, right?  Wrong.  All the (Irish-born) women agreed that they much preferred a nice pork shoulder for the day. (But they did say they preferred the grey corned beef to the red.)  So maybe that's the inspiration for this dish.


1 boneless pork loin roast (2-3 pounds)
Salt, preferably kosher
Pepper
1 tablespoon fresh or dried thyme

2 tablespoons vegetable oil

3 medium onions, cut end to end into wedges
3 garlic cloves, minced

2 large baking apples, peeled, cored, and cut into large chunks
2/3 cup sparkling dry hard cider or non-alcoholic cider


Set the oven rack in the middle position and preheat the oven to 325 degrees.

In a small bowl, mix 1 1/2 teaspoons of salt, several grinds of pepper, and 2 teaspoons of thyme. Set the pork on a cutting board, pat dry with paper towels, tie into a neat cylinder with kitchen twine at 1 1/2-inch intervals, and rub all over with the salt mixture.



Heat 1 tablespoon of oil in a large oven-proof skillet over medium-high heat until just beginning to smoke (hot!). Place the roast fat side down in the skillet and brown well on all sides.

Reduce the heat and add the onions and garlic to the pan. Sprinkle with a pinch of salt and drizzle with the remaining tablespoon of oil. Turn the vegetables to coat with the oil, put the skillet in the oven, and roast for about 20 minutes.



Remove the pan from the oven and add the apples, 1/3 cup of the cider, and the remaining thyme. Toss the apples and onions to coat and turn the meat over; continue roasting until the center of the meat registers about 140 degrees on instant-read thermometer, 30-35 minutes longer (this will vary depending on the size and thickness of your pork).



Transfer the roast to a carving board, remove the twine, cover loosely with foil, and rest for 15 minutes. While the meat is resting, with a slotted spoon remove the onions and apples to a serving platter, cover loosely with foil, and keep warm.

Add the remaining 1/3 cup of cider to the skillet and reduce until the liquid is thickened. Taste the sauce and add salt and pepper if necessary.




Cut the meat into 1/2-inch slices and arrange over the onions and apples on the serving platter. Pour the sauce over the meat and serve at once.


Fhéile Pádraig Shona duit

(Happy Saint Patrick's Day!)

Thank you to everyone who has helped make this a national bestseller!

Thursday, March 17, 2011

Happy St. Patrick's Day Cupcakes!



Mom, alert. Kid friendly post.

The twins in A Cheese Shop Mystery series made me do it! LOL

Truly, there are times Amy and Clair are in my head and begging me for a post that is kid friendly. I know, it sounds weird, but writers do have characters that talk to us...sometimes all the time. [Shhhh, don't tell a soul, but this morning I was craving a little alone time. Nah, it didn't happen. Chatter, chatter, chatter.]

But I digress...

A St. Patrick's Day meal is not always one kids look forward to. I mean, c'mon, corned beef and cabbage? Pale colors? Maybe some carrots? So in order to entice your kids to eat these delicious foods, why not show them what dessert will be? Colorful, pretty green cupcakes!

I decided to go simple this week. [So much chatter in my head, so little time to argue.] I used a boxed cake mix. Now, understand, it's not easy to find really good gluten-free cupcakes that taste just like "real" cupcakes, but Betty Crocker has done it. So has Pamela's baked goods and a number of other ones. For this, I used the Betty Crocker brand.

Anyway, back to the fun part. I bought green sprinkles and I sprinkled the insides of the cupcakes with them and then the tops. This way, if there's a picky eater amongst your kids and that picky eater doesn't like frosting (who doesn't like frosting!), you can simply give 'em a green cupcake.

{**caveat: I'm no Jenn McKinlay at the cupcake decorating deal, but I do my best.}


Trivia about St. Patrick's Day:

La Fheile Padraig means St. Patrick's Day in Irish
The holiday began as a Catholic feast day.
Named after St. Patrick, who lived in the 5th century.
St. Patrick was not Irish by birth. He was a missionary born in England.
His true given name was Maewyn Succat.
There are more Americans of Irish origin than there are Irish in Ireland.
There are nine cities named Dublin in America.

Irish Cupcakes (Gluten-free)

1 boxed Gluten-free vanilla cake mix
Eggs
Butter
Gluten-free vanilla (or vanillin*)
1 jar green sprinkles
Icing (see recipe below)
Cupcake holders (Note: the aluminum ones do some weird cooking things; I prefer simple paper)

Cream Cheese Frosting

Ingredients:

1 cup powdered sugar

¼ cup butter, softened

1 8 oz. cream cheese, softened

1 tsp. vanilla extract


Directions:

Blend all together until smooth.

*Note: leftovers may be placed in sealed container and refrigerated. Bring to room temperature to re-use.



[Note: Betty Crocker asks that you supply the gluten-free vanilla. Yes, vanillin is gluten-free.] [For those not familiar with "why" vanilla needs to be gluten-free, it is usually brewed in an alcohol, usually whiskey, and that contains gluten, so some gluten-free people can be sensitive to vanilla. More than you wanted to know, right? ]

Here are some links to a few other Irish specialties:
*************





And here's a SNEAK PREVIEW of
LOST AND FONDUE is up on my website. Click here. If you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well.

And sign up for the mailing list to get in on the next contest...coming every two weeks as I approach the launch of L&F in May. Latest winners (as of yesterday) include: Anna Blundell and Barb Nickless! More to come.

Say cheese!



Wednesday, March 17, 2010

Irish Soda Bread


Happy St. Patrick's Day


I have always loved St Patrick's Day. In part
I'm sure because I'm Irish, but I also love the
food, the parties, the food, the parades, the food, the
green beer, the food, well, you get the idea. When I realized my post
was on St. Patty's, the hardest part was deciding what recipe to share.


Luckily, my friend Wendy made this
recipe the other day (she found it on http://www.epicurious.com/) and it sounded
so yummy I had to try it. The dudes were
not down with the original caraway seed
and raisin version, so I had to tweak it
a bit to make two loaves , one plain and one
fully loaded. I tried both, however, and as
my youngest said, "This is the best bread ever!"


Irish Soda Bread


5 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 1/2 teaspoon salt
1 tablespoon baking powder
1 stick unsalted butter, cubed and softened
2 1/2 cups well-shaken buttermilk
1 large egg

1 1/4 cups raisins
1 1/2 tablespoons caraway seeds
2 tablespoons melted butter


Preheat oven to 350°F. Butter and flour a large baking sheet,
knocking off excess flour. Whisk together first five ingredients.
Mix buttermilk and egg in separate bowl then add to flour mixture
until dough is evenly moistened but still lumpy.
Transfer half of the dough to a well-floured surface and gently
knead with floured hands about 8 times to form a soft but slightly
less sticky dough. Pat into a domed 6-inch round on baking sheet.
Add the raisins and caraway seeds to the remaining dough and knead
on well-floured surface. Place on baking sheet with the plain loaf and shape
into another domed 6-inch round. Cut a 1/2-inch-deep X on top of each
loaf with a sharp knife, then brush loaves with melted butter. Bake in
middle of oven until golden brown and bottoms sound hollow when tapped,
40 to 45 minutes. Transfer loaves to racks to cool completely.

The nice thing about the epicurious website is that it also gave a wonderful
history about this traditional bread. Irish chef Rory O'Connell shares this
bit of information:

Bread soda (named for bread soda -- or baking soda) was introduced
in the early 1800s and it suddenly meant that people who didn't have
an oven—and virtually nobody had an oven then—could make soda
bread. They cooked the bread in what's called a bastible—a big cast-iron
pot with a lid on it that would have been put right onto the coals or onto
the turf fire. The great thing about soda is that it was not so perishable
and it would have been relatively inexpensive. And they would have had
buttermilk from the cows [old-fashioned buttermilk is a by-product of
making butter] and they would have been growing wheat, so they would
have had flour.
Read More: http://tinyurl.com/yghdcks


http://www.jennmckinlay.com/

Jenn McKinlay
SPRINKLE WITH MURDER
Available Now!

aka Lucy Lawrence
CUT TO THE CORPSE
Available for pre-order now!










Irish Toast: May your pockets be heavy and your heart be
light,
may good luck pursue you each morning and night.



CONTEST
Don't forget about our contest! We’re celebrating cupcakes now that
SPRINKLE WITH MURDER is out in bookstores near you! If you’d like to
win cupcakes from Crumbs Bake Shop, send us an e-mail at
MysteryLoversKitchen@gmail.com or leave a comment with your
idea of the wackiest cupcake ingredients you can think of. Tofu, anyone?


ANOTHER CONTEST!
To celebrate the April release of CUT TO THE CORPSE, I am giving
away an autographed copy of the book. All you have to do is visit
the contest section on my web page (http://www.jennmckinlay.com/)
and cast your vote for Team Nate or Team Dom. For those of you who
read the first book in the series STUCK ON MURDER, you know that
our heroine Brenna is going to have to make a choice! Help her out
and cast your vote today!