Recipezaar: Irish,Holiday/Event recipes

Bailey's Irish Cream Recipe Copy

Fri, 14 Sep 2007 20:33:34 -0400

I've fooled around with several Irish Cream recipes and came up with this one. Not too thick, not too runny. Tastes wonderful! Contains raw eggs so refrigerate. Lasts about 2 weeks. -- posted by Pam's Yummies

Scrummy Very Rich Easy Bread Pudding

Wed, 26 Sep 2007 17:15:18 -0400

It was cold one night, and I didn't feel so great...so here it is...pure comfort food. Enjoy, leave out the brandy if you want...just on bad days it's nice knowing it's there :) -- posted by MSR

Easy and Traditional British Pub Style Pickled Onions

Wed, 26 Sep 2007 20:15:29 -0400

I have been making these for years and years now, and I always like to have a jar handy in the pantry. They are great to munch on with cold meats, cheeses, bread and crackers, as well as being a much loved and traditional accompaniment to Ploughman's Lunch and also Fish and Chips. You will often see large jars of pickled onions in British fish and chip shops, AND on the bar in British pubs! If you start these in October, they will be ready to eat by Christmas and New year - making them an ideal addition for your cold buffet table and cheese boards. Please note, this is an easy and therefore a NON BRINING method; they will last for about 6 to 9 months in ideal conditions, a cool and dark pantry or store cupboard. If you wish to make these in bulk to last a couple of years, you need to brine the onions first; I have added brining notes at the end of the recipe instructions. I hope you will enjoy these as much as we do! -- posted by French Tart

Real Irish Soda Bread

Mon, 08 Oct 2007 20:17:53 -0400

So many weird soda bread recipes out there. Rest assured that this one is the standard REAL one from Ireland. It is posted on the back of our equivalent of King Arthur flour, Odlums. You can add a handful of sultanas (golden raisins) for a fruit version. Simple, tried, tested and true. -- posted by Dewdropdeb

Real Irish Brown Soda Bread Loaf

Mon, 08 Oct 2007 22:45:19 -0400

There are so many Irish soda bread recipes on the internet, many of them American not Irish at all. This is the standard loaf brown soda bread used all over Ireland. It is to us what the Tollhouse Chocolate Chip cookie recipe is to Americans! It's on the back of our national flour brand, Odlums. Think King Arthur. You can't go wrong with this recipe. -- posted by Dewdropdeb

Booo Berry Oatmeal

Wed, 31 Oct 2007 23:45:20 -0400

Irish Steel Cut oatmeal is what I use in this recipe not the quick cooking You can use what oatmeal you enjoy just adjust the water to oatmeal ratio. This is super healthy, very low fat, no sodium, and cholesterol free. Important not to overcook so you get that nice nutty flavour with a slightly chewy texture. In the U.S.A., new dietary guidelines recommend that consumers eat at least half their grains as whole grains for adults this means three or more servings of 16g of whole grains (48g in total) per day. Helping to reduce the risk of heart disease and may prevent certain cancers. -- posted by ~Rita~

Darjeeling Cranberry, Ginger and Orange Tea Loaf: Fat-Free

Sun, 04 Nov 2007 23:15:19 -0500

A delectable and easy Tea Loaf with aromatic and fruity flavours! The beauty of these British and Irish style Tea Loaves or Brack, is that they are nearly always fat-free, making them a tasty snack to have with an afternoon cuppa, and without the guilt! I have added ginger for a subtle kick, and I have discovered that if you soak your fruit in Darjeeling tea, it lends a wonderful flavour to the fruit, you can use any tea of your choice however. Remember to start this Tea Loaf off the night before you wish to bake it, as the fruit steeps in the tea overnight, making them plump and moist. This Tea Loaf freezes well (in slices) and it will stay fresh for a week in an airtight tin. NB: A note on ingredient conversions to US cups; The conversion rate to US cups is very dependant on what type of sugar and flour you use - there is a different rate for white flour and wholemeal flour, as there is for caster (superfine) sugar and granulated sugar. We use weights for measurements, and US cups rely on volume! -- posted by French Tart

The Perfect Pot and Cup of English Tea!

Mon, 05 Nov 2007 00:57:27 -0500

The perfect pot of English tea leads to the perfect cup of English tea! I know this is NOT a recipe, but it is amazing how many people do not know how to make a PROPER POT of tea! We always make a pot of tea at home - even if there is only one of us here, we just use a smaller pot! I also prefer loose tea to tea-bags, but we do use good quality tea-bags as well. This is my method for making a perfect pot of tea, and therefore a perfect cuppa. This has been posted due to a request from my daughter, who obviously has FAR more sophisticated tastes as a university student than I did when I was one!! Plus, what can be nicer then baking a cake, inviting a couple of friends over and having a natter with a cuppa? It puts the world to rights! Quantities are listed for a pot of tea for two.....you can increase or decrease the amounts to suit.The following extract is from Mrs Beeton's book of Household Management printed in 1880; here she suggests the method for a "perfect" cup of tea, using loose tea of course and NOT tea bags! "There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in from 1/2 to 3/4 pint of boiling water, close the lid, and let it stand for the tea to draw from 5 to 10 minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is actually boiling, as the leaves will not open, and the flavour not be extracted from them; the beverage will consequently be colourless and tasteless,in fact, nothing but tepid water. Where there is a very large party to make tea for, it is a good plan to have two teapots instead of putting a large quantity of tea into one pot; the tea, besides, will go farther. When the infusion has been once completed, the addition of fresh tea adds very little to the strength; so, when more is required, have the pot emptied of the old leaves, scalded, and fresh tea made in the usual manner." -- posted by French Tart

Individual Irish Pudding Cake

Fri, 09 Nov 2007 22:00:34 -0500

If your having trouble choosing to make a Christmas cake or a pudding, then this one is the best of both worlds. If you serve it cold it's like cake. If you serve it warm it's like pudding. Because they are individual, you each person can pick how they want it! You can store it for up to a month before eating and it doesn't need aging or resting like some other recipes do so you can make it a day ahead. I love this and so does my family. -- posted by Chef #642754

Caramelized Cabbage

Wed, 21 Nov 2007 15:57:43 -0500

This is a really simple recipe I came up with last night during a cabbage crisis! Absolutely delicious, even my husband who thinks he hates cabbage enjoyed this! -- posted by Dewdropdeb

Guinness Black and White Chocolate Mousse

Fri, 30 Nov 2007 18:01:01 -0500

The Irish Pub Cookbook says a similar mousse using Guinness is served at the Guinness Storehouse at St. James' Gate in Dublin. Top it with a white chocolate mousse for a look-alike of a creamy pint. -- posted by ~Jen~

Main Dish Colcannon (Cabbage, Potatoes and Sausages)

Sun, 09 Dec 2007 02:49:09 -0500

This is a dish that my Scots/Irish grandmother would prepare. Easy on the budget, easy on the cook, stick to your ribs, family pleaser that uses only one very large skillet or dutch oven. It calls for whole all natural ingredients and is ridiculously off the politically correct eating charts! Not for those on a low fat, low carb, low cal, low anything diet. True comfort food! I purchase the sausages from Whole Foods. If you don't want to go to that expense, or you don't have a Whole Foods Market near you, substitute your favorite breakfast sausage. Great St Patrick's Day fare!!! -- posted by Bev in NY

Pancakes With Lemon and Sugar for Shrove Tuesday - Pancake Day

Sat, 02 Feb 2008 23:42:28 -0500

This is my family's old recipe for traditional English pancakes - served the way we like them in the Britain - with a squeeze of fresh lemon and sprinkled with sugar! Please note, that these are NOT thick pancakes, but thin and lacey - more like a French crepe. Scotch pancakes and Welsh cakes are also different - they are thicker, and belong to the family of griddle cakes, and drop scones. These are what we will be making and eating on Shrove Tuesday - Pancake Day! The only accompaniment that is needed, is a fresh lemon or two and caster sugar.........some people have jam , honey or syrup with their pancakes, although that is not traditional! Now - how to TOSS that pancake without it landing on the floor, and will I WIN the Pancake race this year??!! A little information about this great British tradition: Origins - Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent - the 40 days leading up to Easter - was traditionally a time of fasting and on Shrove Tuesday Christians went to confession and were "shriven" (absolved from their sins). It was the last opportunity to use eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients. Pancake Tradition - A thin, flat cake, made of batter and baked on a griddle or fried in a pan, the pancake has a very long history and featured in cookbooks as far back as 1439. The tradition of tossing or flipping them is almost as old: "And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne." (Pasquil's Palin, 1619). Tossing pancakes - Certainly these days part of the fun of cooking pancakes is in the tossing. To toss a pancake successfully takes a combination of the perfect pancake and good technique - it's so easy to get it wrong and end up with half the pancake still stuck to the pan while the other half is stuck to the ceiling or floor. All in all, it's probably best to practise a few times without an audience. Pancake races - In the UK, pancake races also form an important part of the Shrove Tuesday celebrations - an opportunity for large numbers of people to race down the streets tossing pancakes. Mardi Gras - The French name (literally "fat Tuesday" ) for Shrove Tuesday has been given to a number of Mardi Gras carnivals around the world. Among the most famous are those of Rio de Janeiro and New Orleans -- posted by French Tart

Glazed Asparagus & Carrots With Pecans

Fri, 08 Feb 2008 17:47:22 -0500

A lemon glaze tops a springtime combination of fresh asparagus and carrots. From: Irish Culture and Customs. -- posted by Annacia

Colcannon

Sat, 09 Feb 2008 01:16:46 -0500

Growing up in an Irish household, this is how we liked to eat our mashed potatoes. This is true comfort food to me! -- posted by JackieOhNo!

Champ

Sat, 09 Feb 2008 01:28:05 -0500

Another traditional Irish preparation for potatoes, similar to Colcannon, but minus the cabbage. -- posted by JackieOhNo!

Sheila's Favorite Irish Soda Bread

Wed, 13 Feb 2008 17:54:23 -0500

Growing up in an Irish household, I have tasted many an Irish soda bread. Some are more breadlike, others are more cakelike, some have raisins and/or caraway seeds, some don't, some loaves are long and some are round. One thing that you can count on is that they are always made with buttermilk. Well, after a lifelong experience in tasting these fine soda breads, I have settled on this recipe as my favorite. It has raisins (but no caraway, although you can certainly add it), makes 2 rectangular loaves, and foregoes the traditional buttermilk in favor of sour cream! I must say, I have never heard an Irishman who tasted this bread complain about that substitution, so I encourage you to try it. This is rather cake-like, but still stands up to the toaster, if desired. Wrapped in foil, it keeps for many days, and is wonderful with some soft, sweet butter spread on it. Enjoy! -- posted by JackieOhNo!

Irish Cream Cake

Thu, 14 Feb 2008 03:18:17 -0500

I discovered this when I was looking for a dessert to finish off a St. Patrick's Day dinner. It was the perfect ending to a perfect meal. -- posted by JackieOhNo!

Sheila's Irish Cream Liqueur

Thu, 14 Feb 2008 03:19:03 -0500

Everybody seems to have a recipe for this, but this is the one I have always fallen back on. It is great to bring as a gift when invited to someone's home for dinner, or equally as great to enjoy at home. If not being used within 24 hours, it should be frozen for later use. -- posted by JackieOhNo!

Bailey's Chocolate Mousse (Perfect for St. Patrick's Day)

Mon, 25 Feb 2008 02:18:20 -0500

St. Patty's Day is right around the corner... Fill a pie shell or serve in a dish. This is sooooooo yummy and you won't believe how easy it is to make. It's going to be hard to wait for it to chill, but it's worth the wait! The prep time includes time to chill. -- posted by Sorrie Lue

Dublin Lawyer - Lobster Dublin Style With Whiskey and Cream

Mon, 25 Feb 2008 18:23:28 -0500

A decadant classic Irish recipe which is thought to be at least two centuries old; fresh lobster baked with cream and Irish whiskey - delectable! Though no one's absolutely sure where Dublin Lawyer got its name, locals still insist that it's probably because Dublin lawyers had a reputation for being rich and having a lot of whiskey in them! The dish remains simple, quick and easy to make, but delivers on the luxury and romantic meal front! Try this out for St Patrick's Day as a seafood alternative to the usual corned beef and cabbage stew. -- posted by French Tart

Irish Breakfast Smoothie

Mon, 25 Feb 2008 18:39:20 -0500

From Mr. Breakfast. -- posted by ~Jen~

Kale & Potato Hash

Mon, 25 Feb 2008 18:39:53 -0500

From Eating Well magazine, this can be served as a side dish with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch. A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for this hash, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking. Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred. -- posted by ~Jen~

Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot

Wed, 27 Feb 2008 00:30:17 -0500

This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". Please note, the sausages used should be the best quality 100% pork sausages you can get your hands on! This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavour - comfort food at its best! Sláinte. -- posted by French Tart

The Original Shannon Airport Irish Coffee

Fri, 29 Feb 2008 19:32:31 -0500

The original recipe as per Joseph Sheridan should be: "Cream, rich as an Irish brogue; Coffee, strong as a friendly hand; Sugar, sweet as the tongue of a rogue; Whiskey, smooth as the wit of the land." An After Dinner classic and with a rich history - use good Irish Whiskey, freshly brewed coffee and pouring cream (Double cream) - NOT whipped cream for this authentic and delectable boozy coffee! History: From 1939 to 1945 Joseph Sheridan was the head Chef of a catering company based at the Shannon airport (20 miles north of Limerick , Ireland ). Joseph Sheridan was taxed with trying to find a suitable drink for passengers who had traveled for eighteen hours by seaplane and then had to travel by boat to the terminal. Hot coffee and tea was obviously not enough to take the chill out of the passengers so Joseph began to offer an alternative. His mix of Irish whiskey and coffee became known as Irish Coffee, and Joseph had secured his place in drink history To this day if you travel through Shannon Airport you will find the Sheridan Bar in the departures lounge, and a plaque that has been placed there in honour of Josephs great warm libation. (and yes, they do serve his original Irish Coffee recipe.) Sláinte! -- posted by French Tart

Black Velvet - Irish Guinness and Champagne Cocktail

Fri, 29 Feb 2008 23:57:07 -0500

Add some sparkle to your Guinness this St Patrick's Day with a splash of Champagne.........this is the perfect way to enjoy your Guinness with a touch of sophistication! This cocktail is also well known in England, Scotland and Wales, as well as Ireland of course! It's easy to make and slips down just like velvet, as the name suggests. Use a good quality sparkling wine if champagne is not available. -- posted by French Tart

Brotchan Foltchep - Potato & Leek Soup

Sun, 02 Mar 2008 16:43:14 -0500

This traditional leak and oatmeal soup has been served in Ireland for generations. Most cooks now prefer to combine leeks with potatoes, however, to make this perennial favorite. This recipe is also called Brotchan Roy meaning "A broth fit for a king". The word "roy" is derived from Ri - the Irish word for King. Savory hot biscuits are a fine accompaniment for soup. Add the herb seasoning of your choice to your biscuit mix before adding the liquid. -- posted by Annacia

Irish Coffee from the Buena Vista San Francisco

Mon, 03 Mar 2008 23:37:58 -0500

The Buena Vista on Fisherman's Wharf serves as many as 2,000 of these famous Irish Coffees each day. It's a great way to warm up on a foggy day by the bay; however, after a few of these, you may be feeling a little foggy yourself. The major difference from other Irish Coffee recipes here is the use of sugar cubes. -- posted by ~Jen~

Mexican Irish Coffee

Tue, 04 Mar 2008 23:02:22 -0500

Something different from your usual Irish Coffee, from Aprovécho. -- posted by ~Jen~

Irish Margarita

Tue, 04 Mar 2008 23:56:14 -0500

Erin Go Bragh!!! -- posted by ~Jen~

Gaelic Iced Coffee

Fri, 07 Mar 2008 00:25:16 -0500

Thick and creamy and oh so yummy! I didn't have any green creme de mente so I topped my whipped cream with Hershey's syrup and that worked just fine for me! -- posted by Kim127

Blacksmith

Mon, 10 Mar 2008 23:35:27 -0400

One of my favorite drinks for St. Patrick's day -- posted by Sue L

Trojan Horse

Mon, 10 Mar 2008 23:36:22 -0400

Another great St. Patrick's day brew. -- posted by Sue L

Black & Brown

Mon, 10 Mar 2008 23:36:55 -0400

Another St. Patrick's day libation. -- posted by Sue L

Black & Tan

Wed, 12 Mar 2008 00:14:55 -0400

A great beer for St. Patrick's Day. -- posted by Sue L

Whole Wheat Guinness Oat Bread

Thu, 13 Mar 2008 00:42:55 -0400

This recipe is from SCCC's nationally accredited American Culinary Federation culinary arts program. Recipe from Christopher Tanner. -- posted by Dee514

Corned Beef and Cabbage

Thu, 13 Mar 2008 00:50:38 -0400

This recipe comes from Chef Tim James of The Local in Saratoga Springs, New York. -- posted by Dee514

Colcannon Potatoes a La Chef Tim James

Thu, 13 Mar 2008 01:14:28 -0400

This recipe is from Chef Tim James of The Local in Saratoga Springs, New York. (Its a tasty way to use up St. Patrick's Day leftovers). Note: Since this recipe uses leftovers and a microwave, prep and cook times are only estimates (for the purpose of posting the recipe - Zaar won't post a recipe without prep/cook times). Everyone's microwave is different so go by your microwave's suggested cooking times for reheating. -- posted by Dee514

Stout Corned Beef

Thu, 13 Mar 2008 16:58:14 -0400

Perfect for St. Patty's Day! Leftovers are just as good if you're able to save any. -- posted by Cheese Nibbler

Traditional Irish Stew the Bailey

Fri, 14 Mar 2008 19:43:36 -0400

I found this on the food network site and wanted to save it here so I'd be able to find it again. Recipe from Gourmet Magazine -- posted by Charlotte J

Boxty

Mon, 17 Mar 2008 01:57:43 -0400

Found this in a sort of promotion for St. Patrick's day and it was actually really good. They turn out quite well if you fry them quickly and pop them in the oven. -- posted by Cate <3

Smoked Salmon on Irish Soda Bread Crostini

Tue, 18 Mar 2008 15:50:02 -0400

This is the PERFECT appetizer to kick off your St. Patty's Day meal. Think outside the box and give this unexpected appetizer a whirl. The crumbly bread with the tangy raisins and hint of caraway paired with creamy chive butter and cold smoked salmon goes perfectly with a black and tan or crisp white. Follow it up with a corned beef and cabbage main course and your Irish eyes will DEFINITELY be smiling. Based on a Food Network Test Kitchen Recipe with my spin on it. -- posted by Auntie Anne & Uncle Mark

Irish Soda Bread

Wed, 19 Mar 2008 17:19:11 -0400

This is a family recipe from my paternal grandmother's family. It's VERY good warm with butter. Irish soda bread is called "soda bread" because instead of yeast, baking soda is used. It reacts with buttermilk causing carbon dioxide and rises that way. -- posted by Sandra Lynn Small

Kahlua White Leprechaun

Fri, 21 Mar 2008 01:16:14 -0400

A Jameson's Irish Whiskey signature drink. -- posted by Julie B's Hive

Burning Bush

Fri, 21 Mar 2008 02:12:48 -0400

Looking for something warm with a wee bit of Irish Whisky in it? Found online, can't remember where. -- posted by Julie B's Hive

Chicken Reuben

Fri, 21 Mar 2008 15:24:55 -0400

This is a great idea to use up the leftover corned beef from St. Pat's day. Easy and quick -- posted by Chef #796728

Fabulous Shamrock Sugar Cookies

Mon, 24 Mar 2008 18:35:43 -0400

These are fantastic cookies to have for celebrating St. Patricks Day in style! If you don't have a shamrock cookie cutter then draw a shamrock onto a piece of thick card, cut out & use as a template. You can make these ahead of time & freeze (un-iced). Time to make doesn't include chilling time. The kids love to help out in the kitchen when we make these. -- posted by Um Safia

Nana Hassard's Original Scalloped Potatoes

Wed, 26 Mar 2008 19:18:52 -0400

This is a recipe in my Fannie Farmer cookbook that I picked up at a yardsale for a BUCK! It's older than dirt, and is all taped together but the recipe's are AWSOME! This is also word for word what my Nana's recipe card is for Scalloped Potatoes. Want it Fat Free? Seach 'Zaar' for "Nana Hassard's Fat Free Scalloped Potatoes". I only do the Full Fat Version for the Holidays.... -- posted by BratGyrl

Nana Hassard's Scalloped Potatoes Fat Free Version

Fri, 28 Mar 2008 00:09:03 -0400

This is a recipe in my Fannie Farmer cookbook that I picked up at a yardsale for a BUCK! It's older than dirt, and is all taped together but the recipe's are AWSOME! This is also word for word what my Nana's recipe card is for Scalloped Potatoes. Want it in all it's Glory? Seach 'Zaar' for "Nana Hassard's Original Scalloped Potatoes". I only do the Full Fat Version for the Holidays.... -- posted by BratGyrl

Beer-Braised Brisket With Carrots and Parsnips

Thu, 17 Apr 2008 00:25:59 -0400

From Good Food Magazine, March 1986. A nice alternative to corned beef at St. Patrick's Day-time. -- posted by JackieOhNo!

Irish Whiskey Parfaits

Thu, 17 Apr 2008 01:12:28 -0400

From Good Food Magazine, March 1986. This is not only a great dessert for St. Patrick's Day, but works well for other special occasions. The swirl of raspberry preserves gives it a nice party touch. The 4 hours of freezing time has not been included in the preparation time. -- posted by JackieOhNo!

Traditional Irish Shepherd's Pie

Mon, 05 May 2008 22:13:57 -0400

Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :) -- posted by Dewdropdeb

Mackenzie's St Patty's Day Shake

Thu, 29 May 2008 01:18:09 -0400

a homemade concoction of items on hand that have become a tradition for St. Patrick's Day celebrations and special hot holiday drink. similar to Mickey D's Shamrock shakes but a lot more kick! -- posted by Chef IMACK606

Northern Ireland Potato Soup

Sun, 13 Jul 2008 03:39:06 -0400

I actually got this recipe in my home-ec class in high school. My BF (and my ex-BF) loved this soup so much! It is perfect for cold fall days, and makes enough to warm up a family. So creamy! You can sub half and half for the heavy cream to save on calories, but the soup doesn't come out as thick so I just try to eat healthy the rest of the day to make up for it :) -- posted by Smoofinator

Crock Pot Irish Stew (Dublin Coddle).

Sun, 13 Jul 2008 03:47:56 -0400

During WW2 with a shortage of meat, sausage and bacon was plentiful in Ireland. Hence the traditional Irish Stew (Dublin Coddle) was born. So me Ma told me and I believe her. Anyway every one who has ever tried this has loved it. It is a great crock pot dish for cold winter days and tastes even better the day after. St. Patricks Day would not be the same without it either, we always have a house full of friends all looking forward to Jonnie's stew. Please enjoy and seriously, this dish should come with a Government Health Warning........lol. Strange that it may seem, we do use CHICKEN STOCK and not beef stock as might be assumed, please trust us, the stock gives the flavour that you and your family/friends will enjoy. Some of the quantities you can play with and even thicken up the stew with corn starch and water, but please try the chicken stock, it works. Hope you enjoy. Please add your reviews and suggestions, we love to hear what you think. -- posted by Debi and Johnny

Garlic Breakfast Potatoes

Fri, 19 Sep 2008 21:38:45 -0400

A very easy hearty breakfast. Top with ketchup or salsa if desired. -- posted by YourCakeIWillTake

Irish Beef Stew

Mon, 06 Oct 2008 01:31:24 -0400

This is a mix of several recipes. -- posted by Elle Anderson

New England Style Boiled Corned Beef & Cabbage Dinner

Wed, 22 Oct 2008 00:18:48 -0400

From the Boar's Head Classic Recipes book. I think the Boar's Head brand is a must for the corned beef, the quality surpasses any other you can buy. The recipe calls for a Boar's Head 1st Cut Corned Beef Brisket -- posted by Gillian Spence

Mashed Potatoes With Kale (Colcannon)

Tue, 28 Oct 2008 00:26:26 -0400

Another in the New York Times' "Recipes for Health Series" by Martha Rose Shulman. This Irish dish is traditionally eaten around Halloween. This version used kale rather than the more common cabbage. -- posted by blucoat

Irish Cheddar and Chive Smashed Potatoes

Mon, 03 Nov 2008 23:38:30 -0500

From Wild Oats Natural Marketplace. Looks irresistible and had to post for safekeeping. Note: Since posting this, I have made this several times due to popular demand. It was the star of my Thanksgiving feast. -- posted by JackieOhNo!

Homemade Baileys Irish Cream

Thu, 13 Nov 2008 17:54:21 -0500

This tastes just like the store-bought version. I make it every year, before Christmas, to give as gifts (and of course to keep some for ourselves!). It ends up being less expensive than buying from the store AND you get to say that you made it yourself! :) -- posted by LifeIsGood

Meg's Irish Soda Bread Cookies

Sun, 16 Nov 2008 23:35:31 -0500

This is the easiest cookie recipe ever and the result is a melt-in-your mouth dessert that is great with a cup of tea, coffee, cider, hot chocolate, whatever. If made properly they taste more like little cakes. This is a traditional Irish recipe I have tweaked over the years to make my own. I usually double this recipe since they tend to go very quickly! -- posted by Chef #1006007

Lavender and Honey Shortbread

Thu, 27 Nov 2008 00:38:46 -0500

Delight guests with a buttery lavender shortbread. The subtle floral flavor of dried lavender lends the perfect accent to this traditional cookie There was a paragraph about Chef Cat Cora, being the spice amassador for the McCormick Gourmet Collections, and she suggested that this would be a special holiday treat! -- posted by Manami

Flax Seed Cloverleaf Rolls

Wed, 03 Dec 2008 23:34:39 -0500

Cloverleaf rolls look like little clovers, with three sections to the rolls. This look is achieved easily, and the rolls require less forming and shaping than other types because they are baked in muffin tins. Some cloverleaf rolls have tiny crosses marked on each section. This is a matter of preference, meant to reference the Holy Trinity, which in Ireland is often compared to the clover. -- posted by Sharon123

Celtic Homemade Boxty

Mon, 08 Dec 2008 18:46:36 -0500

"Boxty in the griddle, boxty in the pan, if you don't eat boxty, you'll never get a man." (Irish saying). From the book Celtic Folklore Cooking, by Joanne Asala. This is a very delicious, very famous, very traditional, very Irish food! Holidays associated with this recipe: Samhain, Mabon, Yule. -- posted by Cosima

Celtic Homemade Atholl Brose

Tue, 09 Dec 2008 00:15:38 -0500

"Though honey is sweet, do not lick it off a briar." (Breton proverb). This recipe is from Celtic Folklore Cooking, by Joanne Asala. Holidays associated with this recipe: Imbolc, Yule. -- posted by Cosima

Crock Pot Colcannon

Thu, 25 Dec 2008 20:48:58 -0500

This recipe really isn't cooked in the crock pot but I like to bring these to potlucks in my crock pot as a warmer. Traditional Irish Food meets American Soul in one of the easiest recipes your crowd will love. -- posted by pinaypplegirl

Coddle

Tue, 27 Jan 2009 01:18:52 -0500

Traditional Dublin dish, simple, easy and very tasty. Ideal to put on before heading to the pub for a few nice pints of guinness. -- posted by Chef #675347

Flank Steak With Whiskey Sauce

Tue, 10 Feb 2009 15:21:11 -0500

This sauce is an interesting alternative to a typical red wine sauce and adds a depth of flavor that is quite unique. These steaks are great broiled or grilled. -- posted by JackieOhNo!

Irish Oatmeal Cookies With Raisins and Walnuts

Wed, 25 Feb 2009 10:21:17 -0500

Delicious! The best oatmeal cookies ever! -- posted by BecR

Irish Roast Beast

Mon, 02 Mar 2009 00:30:51 -0500

This is a recipe from Joanne Fluke's mystery "Sugar Cookie Murder." This pot roast is made with Guinness stout (what else?) and has directions for either making in the slow cooker or in the oven. Something different for St. Paddy's Day and the kids (and grown-ups) will get a kick out of the name. Don't forget to make your favorite "Irish Soda Bread" and serve with mashed potatoes and carrots. Enjoy!! -- posted by Alan in SW Florida

St. Patrick's Day Breakfast

Thu, 05 Mar 2009 01:40:34 -0500

Cream eggs with irish cheese and chives This is an Irish breakfast dish The best kind of butter to use could be kerrygold brand but you can use anykind you like, same with the Blarney cheese, or if you want just do irish farmhouse cheddar. This is also a nice breakfast dish to serve on St. Patricks day, and you can add some green food coloring. -- posted by Chef #1191653

A Pint of Prawns and Guinness Chaser - British Pub Grub!

Sun, 08 Mar 2009 17:37:21 -0400

Classic and traditional British Pub Grub! Cooked prawns (shrimps) served in a pint mug with a tangy garlic mayonnaise and a pint of Guinness of course - my idea of heaven! British pub grub is justly famous and this simple dish is also great when served at home. Serve these prawns for family gatherings, or St Patrick's Day, St George's Day, St David's Day, St Andrew's Day, Australia Day, football, superbowl, darts matches or ANY time you fancy simple, robust food with a pint of ale! I have suggested Guinness but you can serve these prawns with any real ale or your favourite brew. I have spiced the mayonnaise up a tad - if you are not a lover of spicy food, serve these prawns with classic mayonnaise. -- posted by French Tart

Bailey's Irish Cream Cupcakes

Wed, 11 Mar 2009 01:23:29 -0400

Here's a yummy treat to help celebrate your St. Patrick's Day celebration. These from-scratch cupcakes are moist and festive! Recipe is from Woman's World. -- posted by Lainey6605

Milk Free Irish Soda Bread

Wed, 11 Mar 2009 02:06:16 -0400

This is an adaptation made from several recipes on this site so that the bread could be made without dairy or sugar. It is more moist than most Irish soda breads, and with the whole wheat has a very rich and wholesome flavor. The bread rose much higher than other similar recipes that I have tried. -- posted by Chef FishDoc

The Ultimate Irish Feast

Wed, 11 Mar 2009 12:29:31 -0400

The best tasting corned beef ever. I don't always add the cabbage, onions and potatoes; I prefer to make a separate casserole, as I am not fond of boiled cabbage. Either way, it's the glaze that makes this corned beef so delicious. I don't remember where the recipe came from, but I have been making it for many years. I buy the largest size brisket I can find, since the leftovers are amazing on rye bread glazed with the mustard. -- posted by Chef Tami 2

Cabbage & Potato Bake

Wed, 11 Mar 2009 12:30:58 -0400

This recipe is quite delicious with corned beef. It is much tastier than boiled vegetables. I believe I cut this recipe out of a magazine years ago. -- posted by Chef Tami 2

Slow Cooker Corned Beef and Cabbage

Thu, 12 Mar 2009 00:06:30 -0400

Just found this on familyfun.com and it looks soo good and easy to make for St. Paddy's Day. -- posted by Mary Kay R.

Irish Beef Hand Pies

Thu, 12 Mar 2009 00:07:34 -0400

On St Patrick's Day or on any other day, tuck the makings of traditional beef-and-potato stew into flaky pastries you can bake straight from the freezer. These are like empanadas and can be stuffed with all vegetables, or maybe berries of some kind, or sausages and/or other meats. Everyday Food or Martha Stewart web site.;) -- posted by Manami

Irish Soda Bread for St. Patrick's Day

Thu, 12 Mar 2009 14:06:38 -0400

One more for the cooks. This recipe found in the Seattle Times is from T.S.McHugh's and the Ballymaloe Cookery School, in Shanagarry,Ireland. Good source I'd say. Perfect accompaniment for a nice lamb stew on a raw not quite spring evening! -- posted by Buster's friend

Nana's Favorite Irish Soda Bread With Whiskey

Thu, 19 Mar 2009 16:06:35 -0400

Our family favorite Irish soda bread recipe! Best served warm, cut into wedges, and slathered in real Irish butter. Delicious! A wonderful morning or afternoon snack with a cuppa, or serve as a traditional side to hearty Irish fare such as Stew, Cottage or Shepherd's Pie, or Corned Beef Dinner. -- posted by BecR

Corned Beef and Cabbage

Thu, 19 Mar 2009 16:08:48 -0400

A lot of the flavor depends on the cure of your corned beef, but I have found this to be the most flavorful way to cook it (and easy too!) I hope that you enjoy! I do serve this with boiled new potatoes, but I boil them seperately so that I can use the leftovers for potato salad. -- posted by Dwynnie

Oatcakes

Sat, 21 Mar 2009 02:29:28 -0400

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.) -- posted by TapestryThreads

Chive and Parsley Mashed Potatoes

Sun, 10 May 2009 19:50:12 -0400

These green mashed potatoes are so cool looking! This would be great for St. Patrick's day, Thanksgiving or any weeknight you want to kick your regular mashed potatoes up a notch! Adapted from Gourmet magazine. -- posted by Sharon123

Soda Bread With Dark Chocolate and Candied Orange Peel

Sun, 31 May 2009 20:14:23 -0400

Bon Appetit, April 2005. Wonderful combination of orange and dark chocolate. Great for a tea or brunch. -- posted by swissms

Boiled Fruitcake

Tue, 09 Jun 2009 01:40:09 -0400

Although I have not a drop of Irish blood, I love boiled fruitcake! This delicious recipe is from "In an Irish Country Kitchen," by Clare Connery. I reduced the cooking time, because I think the cake gets a bit too dry. Give it a try: I know you will love it! -- posted by MillaKette

Hearty and Healthy Five-Grain Bread

Wed, 10 Jun 2009 02:08:30 -0400

Toast up this delicous healthy bread and serve with soup or eat with a pat of sweet butter! There is about 2 hours rising time. Adapted from Country Living magazine. -- posted by Sharon123

Whiskey Smoked Salmon Spread

Fri, 10 Jul 2009 14:17:06 -0400

This is a delicious dip/spread that is great on a bagel. Or, if you are hosting a brunch, you can serve it on mini bagels garnished with some cucumber slices. Of course, if you don't like or drink whiskey, you can substitute milk in its place. -- posted by JackieOhNo!

Irish and Scottish Gaelic Soda Bread Scones

Tue, 08 Sep 2009 11:00:40 -0400

Delicious and easy to make soda bread scones, which are perfect when served alongside soups, stews or an Irish or Scottish breakfast. These can be whipped up in a trice and make a nice alternative to bread.........they are also delectable when eaten hot, split and spread with fresh butter. -- posted by French Tart

Irish Feather Gingerbread Cake

Wed, 09 Sep 2009 17:05:41 -0400

A beautiful, spicy Cake traditionally served anytime, but very popular at Christmas. It's made in a bundt pan. The addition of Guiness stout makes for a light and feathery texture. Recipe comes from 'The Irish Spirit' cookbook I love so much. Serve this dark, spicy confection with fresh whipping cream. -- posted by DiLo

Terrific and Tasty Tidy Friday Pan Fry!

Wed, 09 Sep 2009 17:41:32 -0400

Another BRILLIANT idea from Nigel Slater and his new programme, "Simple Suppers". I love the idea of this, and can see all sorts of possibilities for what to "raid" from the fridge at the end of the week. I like his suggestions for bacon and bangers, and especially when served with crisp, green cabbage. An excellent, hearty supper dish and one that would be great for the children too - the greens being "hidden" amongst all the spuds, bacon and sausages etc! (By Nigel Slater. From Nigel Slater's Simple Suppers.) -- posted by French Tart

Kevin Weeks' Guinness Cake

Wed, 14 Oct 2009 14:36:26 -0400

Guinness Cake with conventional measuring units. -- posted by Dulcet Kitchen

Irish Fisherman's Stew

Thu, 15 Oct 2009 14:31:12 -0400

In my hometown there is a tradition. the morning of a wedding the groom goes fishing with the brides father, and if the catch is good, then this stew is made for the wedding and it means the marriage will be blessed with bounty. -- posted by GingerlyJ

Guinness Cupcakes

Wed, 11 Nov 2009 10:35:49 -0500

Nigella Lawson's Guinness Cake is much talked about. This is a downsized version of my adaptions to her recipe, perfect for making 12 delicious cupcakes that look like miniature pints of Guinness. It's a bit of a grown up delicacy, the flavours might be a little rich for young kids, but chocoaholics and Guinness lovers will be delighted. -- posted by Jillsybean

Glorious Vegetarian Gravy for Roast Dinners

Tue, 29 Dec 2009 01:31:46 -0500

This gravy was invented by me to go along with those yummy roast dinners vegetarians are often excluded from. Whenever my parents are doing a roast beef, turkey or pork, I usually make a Quorn roast for myself and all the other side dishes can be enjoyed just the same! Our family generally does Yorkshire puddings (the best!), Brussel sprouts, roast & mashed potatoes, green beans, and sometimes even baked stuffing. This gravy is juicy, like one you'd get from pan drippings - not thick or heavy. It's full of alcohol, so possibly not for children if that's a concern. Enjoy! It's a delight. -- posted by MontrealJulia

New England Boiled Dinner (Corned Beef)

Sun, 03 Jan 2010 11:51:47 -0500

From Cooking Light, Jan/Feb 2005. Store the extra vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice. -- posted by swissms

Buttermilk and Sour Cherry Scones for Afternoon Tea and Picnics

Thu, 14 Jan 2010 15:23:23 -0500

A delightful and EASY scone recipe that is perfect for a proper afternoon tea or to take on a picnic. Dried sour cherries are sensational and give a deep essence of cherry flavour to these scones, whilst the buttermilk makes them light and airy. This is a casual eating scone, easy to rustle up, and is perfect when eaten fresh from the oven with butter and maybe some cherry jam and cream too! If taking on a picnic, wrap the scone in a clean tea towel to keep it warm and pack the butter and jam separately. Makes one large scone, which is marked to split into wedges when served. -- posted by French Tart

Irish Rarebit on Soda Bread With Cheddar Cheese and Ale

Mon, 18 Jan 2010 00:32:04 -0500

An easy and very tasty rarebit dish made with Irish cheddar cheese and the ubiquitous Irish ale, Guinness. The Emerald Isle produces some great dairy products and none is better than their butter and Cheddar style cheese. This recipe has Ireland written right the way through it, using soda bread as the base for this cheesy snack, as well as the aforementioned cheese and ale. I have also made these to eat with a bowl of hearty soup or Irish stew, perfect for a cold or damp winter's day. Amazing high tea time food as well; served with salad, chutneys and pickles for a cheap and easy fire-side supper. -- posted by French Tart

Making a Perfect Cup or Pot of Tea

Sat, 30 Jan 2010 18:07:55 -0500

From "Victorian Tea Party". Afternoon and High tea were daily events in Victorian society in England and ladies tea parties were very popular. The table was beautifully set with the household's best bone china, beautifully prepared sandwiches and treats were served and tea was carefully brewed to ensure the very best flavor. In 1880, Mrs. Beeton's Book of Household Management was published - here is what she had to say about making tea the proper way: "There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in from 1/2 to 3/4 pint of boiling water, close the lid, and let it stand for the tea to draw from 5 to 10 minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is actually boiling, as the leaves will not open, and the flavour not be extracted from them; the beverage will consequently be colourless and tasteless,in fact, nothing but tepid water. Where there is a very large party to make tea for, it is a good plan to have two teapots instead of putting a large quantity of tea into one pot; the tea, besides, will go farther. When the infusion has been once completed, the addition of fresh tea adds very little to the strength; so, when more is required, have the pot emptied of the old leaves, scalded, and fresh tea made in the usual manner. Economists say that a few grains of carbonate of soda, added before the boiling water is poured on the tea, assist to draw out the goodness: if the water is very hard, perhaps it is a good plan, as the soda softens it; but care must be taken to use this ingredient sparingly, as it is liable to give the tea a soapy taste if added in too large a quantity. For mixed tea, the usual proportion is four spoonfuls of black to one of green; more of the latter when the flavour is very much liked; but strong green tea is highly pernicious, and should never be partaken of too freely." -- posted by BecR

Corning the Beef - Brisket by Alton Brown

Fri, 05 Feb 2010 11:12:34 -0500

Alton Brown's now famous corned beef recipe (takes 10 days to complete) using fresh brisket, 10 days, and some saltpeter. -- posted by Andi of Longmeadow Farm