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Groups > WORLDWIDE Academy of ~Ethnic Foods ~Healthy Foods ~2007 edition > Discussions > Topic: Irish Favourites! Collection here! ~and any funny story's too.
Topic: Irish Favourites! Collection here! ~and any funny story's too.

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Jandi SOFTWINGS D.	Irish Favourites! Collection here! ~and any funny story's too. March 14, 2007 4:07 PM Here is the Irish Foods Favourites Pages. (Ah when I here the songs , "When Irish Eyes are Smilin", and "Tura Lura Lura"..... it sure makes my heart feel full. Now lets see the collection from our gourmet cooks. Anyone have pictures post here too! sooo much! [ send green star]
Charles H.	Epicurious St Patrick's Day Suggestion... March 14, 2007 4:28 PM 12:48 PM St. Patrick's Day CORNED BEEF AND CABBAGE 5 pounds corned brisket of beef 6 peppercorns, or packaged pickling spices 3 carrots, peeled and quartered 3 onions, peeled and quartered 1 medium-sized green cabbage, quartered or cut in wedges Melted butter (about 4 tablespoons) Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.) Serves 6, with meat left over for additional meals. _____________________________________________________________ IRISH SODA BREAD WITH RAISINS Nonstick vegetable oil spray 2 cups all purpose flour 5 tablespoons sugar, divided 1 1/2 teaspoons baking powder 1 teaspoon salt 3/4 teaspoon baking soda 3 tablespoons butter, chilled, cut into cubes 1 cup buttermilk 2/3 cup raisins Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins. Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar. Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature. Makes 1 loaf. [ send green star]
Jandi SOFTWINGS D.	The Saint Patricks Day story March 14, 2007 4:29 PM Introduction The First Parade St. Patrick's Day is celebrated on March 17, his religious feast day and the anniversary of his death in the fifth century. The Irish have observed this day as a religious holiday for thousands of years. On St. Patrick's Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the consumption of meat were waived and people would dance, drink, and feast—on the traditional meal of Irish bacon and cabbage. The first St. Patrick's Day parade took place not in Ireland, but in the United States. Irish soldiers serving in the English military marched through New York City on March 17, 1762. Along with their music, the parade helped the soldiers to reconnect with their Irish roots, as well as fellow Irishmen serving in the English army. Over the next thirty-five years, Irish patriotism among American immigrants flourished, prompting the rise of so-called "Irish Aid" societies, like the Friendly Sons of Saint Patrick and the Hibernian Society. Each group would hold annual parades featuring bagpipes (which actually first became popular in the Scottish and British armies) and drums. No Irish Need Apply Up until the mid-nineteenth century, most Irish immigrants in America were members of the Protestant middle class. When the Great Potato Famine hit Ireland in 1845, close to a million poor, uneducated, Catholic Irish began to pour into America to escape starvation. Despised for their religious beliefs and funny accents by the American Protestant majority, the immigrants had trouble finding even menial jobs. When Irish Americans in the country's cities took to the streets on St. Patrick's Day to celebrate their heritage, newspapers portrayed them in cartoons as drunk, violent monkeys. However, the Irish soon began to realize that their great numbers endowed them with a political power that had yet to be exploited. They started to organize, and their voting block, known as the "green machine," became an important swing vote for political hopefuls. Suddenly, annual St. Patrick's Day parades became a show of strength for Irish Americans, as well as a must-attend event for a slew of political candidates. In 1948, President Truman attended New York City 's St. Patrick's Day parade, a proud moment for the many Irish whose ancestors had to fight stereotypes and racial prejudice to find acceptance in America. Wearing of the Green Goes Global Today, St. Patrick's Day is celebrated by people of all backgrounds in the United States, Canada, and Australia. Although North America is home to the largest productions, St. Patrick's Day has been celebrated in other locations far from Ireland, including Japan, Singapore, and Russia. In modern-day Ireland, St. Patrick's Day has traditionally been a religious occasion. In fact, up until the 1970s, Irish laws mandated that pubs be closed on March 17. Beginning in 1995, however, the Irish government began a national campaign to use St. Patrick's Day as an opportunity to drive tourism and showcase Ireland to the rest of the world. Last year, close to one million people took part in Ireland 's St. Patrick's Festival in Dublin, a multi-day celebration featuring parades, concerts, outdoor theater productions, and fireworks shows. [ send green star]
Charles H.	March 14, 2007 4:29 PM CHAMP (Green Onion Mashed Potatoes) Champ is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are usually eaten from "outside" to "inside," dipping each bite into the butter. From the Tinakilly Country House & Restaurant in Rathnew, Ireland.This recipe was created to accompany Beef Tenderloin with Spring Vegetables. 2 pounds russet potatoes, peeled, cut into 1-inch pieces 1/2 cup whipping cream 1/4 cup (1/2 stick) butter 1 bunch green onions, sliced (about 1 1/3 cups) Cook potatoes in pot of boiling salted water until very tender, about 15 minutes. Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook. Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.) Serves 4. _________________________________________________ CHOCOLATE STOUT CAKE The dark beer known as stout gives this cake an intense, not-too-sweet flavor. Cake 2 cups stout (such as Guinness) 2 cups (4 sticks) unsalted butter 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process) 4 cups all purpose flour 4 cups sugar 1 tablespoon baking soda 1 1/2 teaspoons salt 4 large eggs 1 1/3 cups sour cream Icing 2 cups whipping cream 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped For cake: Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely. For icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours. Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. Makes 12 servings. [ send green star]
anonymous	March 14, 2007 4:30 PM The Tradition of Colcannon By Brenda Hyde Colcannon is an Irish dish that is rich in tradition and history. It's also a perfect recipe to make with the kids while sharing it's interesting history! It's traditionally made on All Saints Day or Halloween and some families would leave out a plate of it, with a lump of butter in the center for the fairies and the ghosts. There is even a traditional Irish song that was written long ago about colcannon that you can sing while preparing it! Did you ever eat colcannon When 'twas made with yellow cream And the kale and praties blended Like the picture in a dream? Did you ever take a forkful And dip it in the lake Of heather-flavored butter That your mother used to make? Oh, you did, yes you did! So did he and so did I, And the more I think about it Sure, the more I want to cry. God be with the happy times When trouble we had not, And our mothers made Colcannon In the little three-legged pot. (The little pot was known as a Bastable oven, which looked a little like a cauldron with a lid that was put over a fire and used as an oven to bake bread and other dishes. ) Traditional charms were put in the colcannon that symbolized different things. A button meant you would remain a bachelor and a thimble meant you would remain a spinster for the coming year. A ring meant you would get married and a coin meant you would come into wealth. Gather the family together and make this simple, but fun recipe for dinner! The Colcannon RecipeIngredients: 1 pound cabbage 2 pounds russet or yukon gold potatoes 2 small leeks, green onions or scallions 1 cup milk Salt and pepper, to taste 1/2 cup (1 stick) plus 2 tablespoons butter dash of nutmeg or mace Core, quarter and shred the cabbage and place in a pan, covering with boiled salted water til tender-about 15 minutes. Peel and cut the potatoes into 2 inch pieces and cook those too in salted water for about 15 minutes in another pan. (Assign duties to different family members!) Drain the cabbage and chop into very small pieces. Drain the potatoes and mash by hand. Do not use a processor or mixer! Meanwhile, wash and chop the onion-use what is available to you, using the middle parts-not the root end or rough ends of the green part. In a pan large enough to hold the cooked potatoes and cabbage, combine the onions and milk and cook over medium heat until they are tender, about 8 to10 minutes. Add the potatoes, salt, pepper, and mace to the onions and milk and stir over low heat until well-blended. Add the cabbage and 1/2 cup of butter and stir again to the consistency of mashed potatoes. Mound the mixture in the middle of a platter and make an indentation. Add the remainder of the butter. Serves 4 to 6. [report anonymous abuse]
Charles H.	March 14, 2007 4:31 PM CORNED BEEF HASH WITH FRIED EGGS 2 russet (baking) potatoes (about 1 pound) 1 large onion, cut into 3/4-inch pieces 1 large garlic clove, minced 1/2 stick (1/4 cup) unsalted butter 1 green bell pepper, chopped coarse 1 tablespoon all-purpose flour 3/4 cup beef broth 2 tablespoons bottled beet horseradish 1 tablespoon Worcestershire sauce 1/2 pound cooked corned beef (from a 3- to 4-pound corned beef brisket), cut into 3/4-inch cubes (about 2 cups) fried eggs as an accompaniment Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain. In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden. Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes. Serve hash with fried eggs. To make corned beef: In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days. Serves 4. ________________________________________________ OATMEAL CURRANT SCONES Active time: 25 min Start to finish: 45 min 1 2/3 cups all-purpose flour 1/4 cup plus 2 tablespoons sugar plus additional for sprinkling 1 tablespoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/3 cups old-fashioned oats 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces Finely grated zest from 1 large navel orange 2/3 cup well-shaken buttermilk plus additional for brushing 1/2 cup dried currants Special equipment: a 2 1/4-inch round cookie cutter Preheat oven to 425ºF. Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl. Stir together zest and buttermilk. Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times. Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner. Brush tops of scones with buttermilk and sprinkle lightly with sugar. Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack. Serve warm or at room temperature. Cooks' note: • Scones can be made 2 hours ahead, cooled, and kept at room temperature. Makes 12 scones. ________________________________________ IRISH HOT CHOCOLATE 1/2 cup unsweetened cocoa powder 1/3 cup sugar 1 teaspoon vanilla 1/2 cup cold water 2 1/4 cups milk 3/4 cup half-and-half 1/2 cup Baileys Original Irish Cream liqueur, or to taste Whipped cream and shaved bittersweet chocolate for garnish In a large heavy saucepan, combine the cocoa powder, the sugar, the vanilla, the water, and a pinch of salt and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the milk and the half-and-half, both scalded, and simmer the hot chocolate, whisking, for 2 minutes. Stir in the Baileys. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the chocolate. Makes about 4 1/2 cups, serving 4 to 6. [ send green star]
Charles H.	March 14, 2007 4:32 PM BEEF AND GUINNESS PIE Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam. 2 lb boneless beef chuck, cut into 1-inch pieces 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons vegetable oil 1 large onion, coarsely chopped 2 garlic cloves, chopped 3 tablespoons water 1 1/2 tablespoons tomato paste 1 cup beef broth 1 cup Guinness or other Irish stout 1 tablespoon Worcestershire sauce 2 teaspoons drained brined green peppercorns, coarsely chopped 2 fresh thyme sprigs Rough puff pastry dough 1 large egg, lightly beaten 1 tablespoon water Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes Put oven rack in middle position and preheat oven to 350°F. Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl. Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.) Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F. Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough. Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes. Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough. Cooks' note: Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using. Makes 4 main-course servings. __________________________ SPINACH SOUP WITH GREEN ONIONS 5 tablespoons butter 1 bunch green onions, chopped 1/4 cup all purpose flour 3 1/2 cups milk (do not use low-fat or nonfat) 1 10-ounce package ready-to-use spinach leaves Ground nutmeg Chopped fresh dill or mint Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add green onions and sauté until just tender, about 3 minutes. Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat. Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. Add spinach to milk mixture. Puree soup in batches in blender. Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with dill or mint. Serves 4. [ send green star]
anonymous	March 14, 2007 4:33 PM Irish Tea Traditions By Brenda Hyde Ireland is the largest tea consumer per capita than any country in the world. They take their tea VERY seriously! You won't find a convention, work meeting or other event that does not allow for a morning or afternoon tea break on the schedule! The slang for tea is "cha" in Ireland and the rich and poor alike love tea time. Tea was first imported to Ireland in 1835 where it became popular with the weathly crowd, but it wasn't until later in the mid 1800s that it spread to the rural people and all of Ireland was hooked. Small grocers were opened in the towns and villages and they started exchanging butter and eggs for tea and sugar. In Gaelic "cupan tae" mean cup of tea, and the Irish make it a strong cup. Irish tea is blended to be mixed with a lot of rich milk-up to 1/3 of the cup for some. The custom is to add the milk to the tea cup first, then pour in the tea. Irish breakfast tea is often a strong blend of Assam and Ceylon and most people would only drink it for breakfast, though the Irish love it strong and would use this blend all day long. Even during the traditional Irish wake, after a family member has passed away, it's expected that a pot would be continously boiling to make tea for company. Irish tea is served generally three times a day; 11:00 in the morning, 3:00-5:00 for afternoon tea and a high tea at 6:00 pm, serving as the evening meal. Many think of high tea as formal or fancy, but it's actually a working man's tea that serves as a meal. Afternoon tea is the more "fancy" of the three teas-the one with scones, breads, jam, curds and other dainties. Irish ShortbreadIngredients: (8 ounces)1 cup butter (4 ounces) 1/2 cup caster sugar (superfine/baking sugar) (8 ounces) 1 cup all-purpose flour (2 ounces) 1/4 cup cornstarch Cream the butter and sugar. Add the flour and cornstarch. Roll out and cut into squares or rounds and bake in a slow (300 degree) oven until done. Another dessert for tea... Chocolate Potato CakeIngredients: 1 1/2 cups self-rising flour 2/3 cup caster (fine) sugar 2 oz. plain chocolate, melted or 4 level tablespoons cocoa 1/2 tsp. salt 1/3 cup cooked mashed potato 1/2 cup butter 4 tablspoons milk 2 eggs Cream the butter and sugar with the mashed potato, then add the melted chocolate or the cocoa. Add the beaten eggs, alternately with the flour and the salt. Finally pour in the milk, mixing well, to make a soft dough. Well grease two 8 inch cake pans and divide batter equally between them. Bake at 350 degrees oven for 25-30 minutes. The top springy to the touch when done. Cool for a few minutes, then turn out onto a wire rack. Frost with whipped cream or desired frosting. Sultana SconesIngredients: 1 cup white flour 1/2 teaspoon baking powder 1/4 pound butter, softened 2 ounces sugar 1 egg, slightly beaten 2 ounces milk handful of sultanas (golden raisins) Sift flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins,mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes. Flatten the dough and cut into rounds. Place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. (I sprinkle with white sugar) Bake at 350 degrees for 15 to 20 minutes, or until golden brown. You can cook over a gas flame or open fire using the hot skillet. Place scones in pan and cook 7-8 minutes. Turn and repeat. This is a more traditional method than baking. Drop Tea Scones Ingredients: 2 cups all purpose flour 1 level teaspoon cream of tartar 1/2 teaspoon baking soda pinch of salt 1 level tablespoon caster sugar (superfine/baking sugar) 1 level tablespoon golden syrup or corn syrup 1 egg 1/4 pint milk Sift the flour, soda, cream of tartar and salt into a bowl. Add the sugar. Beat in the syrup, egg and milk to form a smooth batter. preheat a lightly greased griddle or thick frying pan. Drop medium spoons full of the mixture and cook at medium heat until bubbles appear-much like cooking a pancake. Turn and cook on the other side. Remove and place in a clean tea towel or cloth until ready to serve. Serve with butter, honey or jam. Makes 15. Irish Herb SconesIngredients: 1/2 pound potatoes 4 tablespoons flour 1/4 teaspoon salt 4 tablespoons oil 2 tablespoons chopped parsley 1/2 teaspoon dried dill 1/4 teaspoon savory 1/4 teaspoon marjoram 1/4 teaspoon powdered sage Oil for frying Boil the potatoes, then pass through a food mill. Mix the flour, salt, oil and herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4-inch. Cut the dough into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden. [report anonymous abuse]
Charles H.	March 14, 2007 4:33 PM COLCANNON (Mashed Potatoes with Cabbage) Can be prepared in 45 minutes or less. This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration. 1 1/4 pounds (about 2 large) russet (baking) potatoes 3 cups thinly sliced cabbage 1/2 cup milk, scalded 2 tablespoons unsalted butter, cut into bits and softened Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste. Serves 2. _____________________ IRISH BROWN BREAD Active time: 15 min Start to finish: 2 hr (includes cooling) 2 cups whole-wheat flour 2 cups all-purpose flour plus additional for kneading 1/2 cup toasted wheat germ 2 teaspoons salt 2 teaspoons sugar 1 teaspoon baking soda 1/2 teaspoon cream of tartar 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes 2 cups well-shaken buttermilk Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan. Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes. Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour. Cooks' notes: • Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day. • Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days. Makes 1 (9-inch) round loaf. ________________________ IRISH COFFEE Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel. 1/4 cup chilled heavy cream 2 teaspoons sugar 1 1/2 oz (3 tablespoons) Irish whiskey 3/4 cup hot strong coffee Whip heavy cream with sugar until it just holds stiff peaks. Pour Irish whiskey into a mug or Irish coffee glass and add enough of the coffee to fill it three-fourths full. Spoon whipped cream on top. Serves 1. [ send green star]
Charles H.	March 14, 2007 4:34 PM IRISH CREAM CHOCOLATE MOUSSE CAKE This rich chocolate mousse cake was created by Geri Gilliland, the Belfast-born chef-owner of Gilliland's, a cafe with an Irish accent in Santa Monica, California. On the inside of the dessert, chocolate mousse spiked with Irish cream liqueur is layered with espresso sponge cake that has been soaked in an Irish whiskey syrup. On the outside, the chocolate bands and a mound of chocolate curls give this treat a straight-from-the-bakery look, which we show you how to achieve at home. If it sounds too perfect, there is one drawback: This grand finale is certain to overshadow any corned beef and cabbage main course. Mousse 4 large eggs 1/3 cup sugar 12 ounces semisweet chocolate, chopped 1 1/2 cups chilled whipping cream 1/4 cup Irish cream liqueur Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 60°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes. Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to lukewarm. Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight. Cake 6 large eggs 3/4 cup plus 2 tablespoons sugar 2 tablespoons instant espresso powder or coffee powder Pinch of salt 1 cup all purpose flour Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate). Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack. Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.) Syrup 2/3 cup sugar 5 tablespoons water 5 tablespoons Irish whiskey Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Assembly Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands. [ send green star]
Charles H.	March 14, 2007 4:39 PM Irish Cream Chocolate Mousse Cake - cont. Chocolate Bands 2 14 1/2 x 3-inch waxed paper strips 4 ounces semisweet chocolate, chopped 1 tablespoon plus 1 teaspoon solid vegetable shortening Line large basket sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy, small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip. Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes. Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be taller than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake. Chocolate Curls 12 1-ounce squares semisweet baking chocolate Powdered sugar Line baking sheet with foil. Unwrap 1 square of chocolate. Place chocolate on its paper wrapper in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time will vary depending on power of microwave). Turn chocolate square onto 1 side and hold in hand. Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil. Form as many curls as possible. Repeat process with remaining chocolate squares. Place curls decoratively atop cake, mounding slightly. (Can be prepared 1 day ahead. Refrigerate cake.) Sift powdered sugar over chocolate curls before serving cake. Makes 12 servings. __________________ TRADITIONAL IRISH BEEF STEW 1/4 cup vegetable oil 1 1/4 pounds stew beef, cut into 1-inch pieces 6 large garlic cloves, minced 8 cups beef stock or canned beef broth 2 tablespoons tomato paste 1 tablespoon sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 2 tablespoons (1/4 stick) butter 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups) 1 large onion, chopped 2 cups 1/2-inch pieces peeled carrots 2 tablespoons chopped fresh parsley Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve. Makes 4 to 6 servings. [ send green star]
anonymous	March 14, 2007 4:46 PM Scallop Pie (Irish) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafood Irish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large Scallops* 300 milliliters Milk 2 Salt and pepper 2 tablespoons Butter 1 tablespoon Flour 1/2 pound Mushrooms -- sliced 4 tablespoons Med.sweet white wine 1 pound Fresh mashed potatoes Directions: * Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like. Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown. ~ - - - - - - - - - - - - - - - - - - Smoked Cod Pie (Irish) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fish Pies Irish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Smoked cod 1/2 pound Onions 1/2 pound Shelled peas 10 fluid ounces Milk * 1 ounce Flour 1 teaspoon Dry mustard 1 ounce Butter 2 pounds Mashed potato * (or substitute 5 oz milk and 5 oz cream) . Chop onions roughly and fry in butter until tender. Remove from heat an stir in flour and mustard. Add milk. Return to heat and stir until thickened. Add cod, cut into 1/2-inch cubes, and peas. Turn into ovenproof dish and cover with mashed potatoes. Bake in a moderate oven at 400F/200C, for 35-45 minutes, or until golden brown. . (Though not traditional, the addition of 2-3 oz of cheddar cheese to the sauce makes this an extremely tasty dish.) [report anonymous abuse]
anonymous	March 14, 2007 4:48 PM Irish Potato Pie 6-8 potatoes, peeled 6 bacon strips 3-4 leeks salt and pepper to taste one cup grated Cheddar cheese Makes 6 servings Preheat oven to 400°F. Cook the potatoes in boiling water until tender. Drain. In a skillet, fry bacon until crisp and drain well on paper towels. Trim leeks so that you have the white part and a small amount of green. Wash well, and slice thinly. Add leeks to skillet and sauté over medium heat until soft. Slice the boiled potatoes, and arrange half in the bottom of a pie plate. Season with salt and pepper. Layer with bacon, leeks and one half of the cheese. Cover with remaining with remaining potatoes and season again. Sprinkle with remaining cheese. Bake for 30 minutes or until top is browned and cheese is melted. [report anonymous abuse]
Jandi SOFTWINGS D.	Oh thank you Charles and Marty our resident cooks! March 14, 2007 4:51 PM Thank you Charles and Marty, our resident Gourmet cooks! These look like wonderful recipe's to try out! I found this Irish blessing looking around today... May you have~ Walls for the wind And a roof for the rain And drinks beside the fire Laughter to cheer you And those you love near you And all that your heart may desire. [ send green star]
Jandi SOFTWINGS D.	Some pictures of Irish Dishes/ How they came about~Colcannon Lore March 14, 2007 5:12 PM Irish Colcannon Lore Hallowe'en is long over now, but lots of Irish people will have eaten this very traditional Irish dish over the October / Halloween three-day "bank holiday" weekend that coincides with the ancient Celtic harvest festival of Samhain (pronounced "sowan"). Colcannon is probably the single traditional Irish dish that is eaten by the largest number of modern Irish people. It's the food that's also a game... or an oracle for the year ahead... and there are even songs about it. [ send green star]
Jandi SOFTWINGS D.	mmm mmmm good! Irish Stew finished product March 14, 2007 5:16 PM [ send green star]
Jandi SOFTWINGS D.	March 14, 2007 6:04 PM Shepards pie [ send green star]
Jandi SOFTWINGS D.	Say there, does anyone have any sweet Irish Story's March 14, 2007 6:08 PM Does anyone have any sweet / funny Irish story's. Please add them here... Maggie Editor [ send green star]
anonymous	March 16, 2007 3:48 PM Irish Whiskey and Lemon Ginger Cream Traditional Irish recipe found on the Web. Simple Solution A touch of Irish whiskey in whipped cream makes this luxurious adult dessert truly special, especially combined with the piquant flavors of ginger and lemon. Elegant but so simple to make, and a lovely way to finish a St. Patrick’s Day meal. INGREDIENTS 2 tablespoons Irish whiskey 2 tablespoons ginger marmalade Grated rind of 1 organic lemon 2 tablespoons confectioners’ sugar 1 1/4 cups chilled heavy cream 2 egg whites A few fresh berries for garnish, optional 1. In a medium bowl, place the whiskey, marmalade, lemon rind, and sugar. Stir to combine, then allow to stand for at least 15 minutes. 2. Slowly stir the cream into the whiskey mixture, then beat with an egg beater until thick. Beat egg whites separately until thick, then fold into cream mixture. 3. Gently pour cream into 4 pretty glasses and refrigerate for at least 30 minutes. Serve chilled, garnished with fresh berries, if desired, or served with gingersnaps. Serves 4. [report anonymous abuse]