Thursday, March 10, 2011

St. Patty's Day

"Irish Cuisine or Something Green"

Repost from Cooking Club, March 2009

Laura / Pesto Pasta with Sun Dried Tomatoes
Shauna / Slow Cooked Corned Beef in Beer
Lori / Bangers and Champs
Betty / Chile Rellenos Casserole
Summer / Irish Donuts with Leprechaun Glaze
Susan / Black and Tan Irish Mac N' Cheddar
Teresa / Green Goblin Cocktails and Guacamole Dip
Cheryl / Mom's Irish Potatoes
Sarah / Irish Lamb Stew with Herbed Goat Cheese Dumplings
Carrie / Blue Cheese Coleslaw
Dana / Chocolate Stout Cupcakes
Black and Tan Irish Mac N' Cheddar
Creamy, rich mac n' cheese flavored with stout beer and topped with panko crumbs and bacon. Need I say more? It's salty, it's cheesey and bursting with fun flavors.

A creamy and addictive Guacamole. Loved the whole olives and tomato slices on top.
Some green treats, including jelly beans, Hershey kisses and a green chocolate rabbit. A festive and tasty way to add green to your St. Patty's Day table.

Bangers in Rum sauce
Juicy sausage bites soaked in a rum and brown sugar sauce, then baked. So delicious!

Irish Champs 

Creamy potatoes topped with scallions. Nice texture and flavor.

Festive Donuts
Crispy on the outside, fluffy on the inside, these addicting donuts were finished off with a tasty chocolate glaze and a delicious vanilla almond glaze (oh, and sprinkles!). Yum.

Corned Beef and Cabbage
Good ole' corned beef and cabbage slow cooked in a delicious beer broth. Now that's what I'm talkin' about!

Irish Potatoes

Cheryl's Mom's simple and tasty recipe for Irish Potatoes.

Chile Relleno Casserole
Nothing Irish about this dish, but it was green and good. 

Green Pesto Pasta with Pecans and Parmesan
A yummy combinations of flavors. Perfectly al dente penne noodles covered in a delicious pesto sauce and topped with toasted pecans and salty, buttery Parmesan cheese. Yeah, it was good!

Blue Cheese Coleslaw
Sweet, savory, creamy, crunchy this coleslaw had a lot going on and it was tasty too.

And to finish it off...
Chocolate Stout Cupcakes
Great Job on all your dishes ladies!


Irish Donuts with Leprechaun Icing
Peanut oil, for frying
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
Green food coloring
1/4 cup cocoa powder
2 cans large buttermilk biscuits
Green colored sprinkles / sanding sugar

Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.

In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk, 1 teaspoon of vanilla extract and a few drops of green food coloring, set aside. This is the leprechaun icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.

Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and cool. Dip tops in glaze and decorate as desired.

* You can also dip the drained, warm donuts in a mix of cinnamon and sugar.

Bangers in Rum Sauce 1 pound Shannon Traditional Sausages (Bangers)
1-1/2 to 2 ounces rum (white or dark)
2-1/2 tablespoons dark brown sugar
Cook sausage until lightly browned in a skillet with a little oil. Drain on paper towel. Slice sausage into three equal parts. Steep in rum for 2 hours. Sprinkle sugar over rum and sausages making sure they are covered with liquid. Cook in 325 C oven for 15-20 minutes or until bubbling. Serve with cocktail sticks.Serves 6 to 8

Irish Champ (Potatoes)
1lb potatoes, peeled and quartered
1 cup scallions/spring onions
2 oz butter
2-3 fl oz milk
Salt and pepper

Serves 4
Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle. Finely chop the white part of the scallion/spring onion and roughly chop the green part. Keep to one side.
Drain the potatoes and add the butter and milk and mash the until smooth and creamy.
Add the finely chopped white part of the onion and mix well.
Season well with salt and pepper. Serve with the green part of the onion sprinkled on the top.

Chocolate Stout Cupcakes
3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purposeflour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners' sugar

Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
To make the icing:

In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled. Top each cupcake with a heap of frosting and dust with cocoa.

Black and Tan Irish Mac N Cheddar
6 cups water
24 ounces lager beer
16 ounces rustic shaped pasta (Ziti)
1 cup whole milk
1 cup half-and-half
12 ounces evaporated milk
5 tablespoons lightly salted quality Irish butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground dry mustard
1 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper
1/3 cup stout beer
3 ounces shredded smoked Gruyere
8 ounces shredded Irish Cheddar
1/2 cup bread crumbs, Japanese panko, or fresh country white
1/2 cup crisp cooked apple wood or maple bacon crumbles
2 tablespoons fresh cilantro leaves or several sage leaves for garnish

Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm.

Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta.

Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves

Blue Cheese ColeslawIngredients
1 (16 ounce) package shredded coleslaw mix
2 cups seedless red grapes, halved
1/2 cup shredded carrot
1 cup mayonnaise
1/4 cup prepared Dijon-style mustard
1/2 cup crumbled blue cheese, divided
2 tablespoons white sugar
2 tablespoons cider vinegar
1/3 cup toasted pecans

In a large bowl, whisk together the mayonnaise, mustard, 1/3 cup cheese, sugar and vinegar. Add the coleslaw mix, grapes and carrots and stir until evenly coated. Top with remaining blue cheese crumbles. Chill until serving. 


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