Wednesday, April 2, 2008

Irish Stew

Prepared by Theresa

1 cup Burgundy or other dry red wine
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried whole thyme
3 pounds lean beef for stewing, cut into 1-inch cubes
1/4 cup olive oil
2 (10 1/2 ounce) cans condensed broth, undiluted
6 carrots, scraped and cut into 2-inch slices
12 small boiling onions
6 medium potatoes, peeled

Combine first 6 ingredients; pour over beef in a shallow dish. Cover and refrigerate 8 hours. Drain meat, reserving marinade. Remove and discard bay leaves.Heat oil in a Dutch oven over medium heat; brown beef in oil. Add broth and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.Add carrots, onions and potatoes. Cover and cook 30 minutes. Makes 2 1/2 quarts.

Category: Irish Night, Carol's Place March 2008

Irish Chocolate Cake

Prepared by Karen

The "Irishness" of this lovely chocolate cake is thanks not only to the wonderful liqueur used in the filling, but also to a certain, very Irish, ingredient in the cake mixture itself, which contributes to its moistness.

175g/ 6oz self-raising flour
1/2tsp salt
50g/ 2oz dark chocolate
110g/ 4oz butter
175g/ 6oz caster sugar
80g/ 3oz cooked mashed potato
2 eggs, beaten
4tbsp milk

110g/ 4oz dark chocolate
125ml/ 4fl oz double cream
50g/ 2oz icing sugar
3tbsp Irish cream liqueur

Preheat oven to gas mark 5/ 190°C/ 375°F, and grease and line two 20cm/ 8 inch cake tins. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the eggs, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk.

Divide mixture between cake tins and bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, make the filling. Melt the chocolate as before, stir in the other ingredients and mix well. Use the filling to sandwich the sponge layers together and coat the top and sides of the cake.

Category: Irish Night, Carol's Place March 2008

Champ or Colcannon

Prepared by Kathy

* 6 to 8 unpeeled baking potatoes, e.g., Russet or Yukon Gold
* 1 bunch scallions (use the bulb and green stem)
* 1 1/2 cups milk
* 4 to 8 tablespoons butter
* salt and freshly ground pepper

Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in the center.Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.

NOTE: Can also be made with any combination or alone with the following:

You can also add chopped boiled green cabbage to make colcannon

Category: Irish Night, Carol's Place March 2008

Irish Coffee Balls

Prepared by Kathy

3 1/2 C vanilla wafer cookie crumbs
1 C finely chopped pecans
1 1/2 cups sifted confectioner's sugar, divided
3 tabespoons instant coffee granules
1/3 C Irish Whisky
1/3 C light corn syrup

In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar. Dissolve coffee granules in Irish whiskey in a small cup. Add to dry mixture along with corn syrup, mixing until blended. Shape mixture into 1 inch balls. Roll in remaining sugar. Store in air tight container. Note: Cookies become more flavorful after sitting 2-3 days. Makes about 4 1/2 dozen cookies.

Category: Irish Night, Carol's Place March 2008

Beacan Bruithe (Baked Mushrooms)

This recipe was contributed by Patty. These sure look yummy!!

* Large field mushrooms
* 4 ounces chopped onion
* 4 ounces whole wheat bread crumbs
* 4 ounces suasage meat
* 1 teaspoon chopped sage
* salt and pepper

Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausage meat, herbs, divide amoung the mushrooms. Place mushrroms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish and bake. Serves 4.

Category: Irish Night, Carol's Place March 2008

Irish Mist Salad Dressing

Prepared by Kelly

* 1/4 c. Dijon mustard
* 1/4 c. Irish Mist liqueur
* 3 tbsp. red wine vinegar
* 3 tbsp. honey
* 6 tbsp. vegetable oil
* Salt and white pepper (optional)

Blend all except oil first, then whisk in oil in thin stream. Great on spinach or fruit salad.

Category: Irish Night, Carol's Place March 2008