Baileys Irish Potato Candy

March 10, 2014

IMG_7020

Only seven more days to go until St. Patrick’s Day! Phew….I can’t believe I’ve made it this far with the daily blogs. Hope folks have been enjoying it. I’ve got a fun, sort of silly recipe for you today. Baileys Irish Potato Candy! Truth be told, no potatoes are actually involved in making these delicious little devils, but they’ve got the look of tiny spuds down huh? What they actually are is a candy made of confectioners sugar, butter, pecans and cream cheese. They get their color from a dusting of cinnamon and cocoa powder and their eyes from slivered almonds.

IMG_7053

Irish Potato Candy originated in Philadelphia and has been a tradition there for over 100 years. The version you will find there in the “City of Brotherly Love” includes coconut flakes and forgoes the cocoa powder coating, using only cinnamon. I couldn’t resist throwing a bit of chocolate into the mix and while I was at it, I decided a bit of Baileys would go a long way here as well. This sweet and creamy candy is very easy to make, no baking involved, just a bit of chill time. I don’t know about you, but believe me, a bit of chill time sounds great right about now! Adorable, tasty spuds… who could ask for more? Whip up a sack of these potatoes for your St. Patrick’s Day celebrations today.

IMG_7023

Baileys Irish Potato Candy

recipe slightly adapted from: Bake at 350

yield:

Ingredients:

  • 2 cups pecans (or you could substitute in your favourite nut)
  • 4 Tablespoons salted butter, room temperature
  • 1/4 cup cream cheese, room temperature
  • 1 teaspoon vanilla
  • 4 teaspoons Baileys Irish Cream
  • 1/4 teaspoon kosher salt
  • 1 lb. powdered (confectioners) sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon sweetened cocoa
  • slivered almonds

Directions:

Heat oven to 350° F.  Spread the pecans on a baking sheet and bake for 4-6 minutes, until fragrant and toasted.  Remove from the baking sheet and let cool.  Once cool, finely chop

Beat the butter, cream cheese, vanilla, Baileys and salt until light and fluffy.

Mix in the sugar and pecans until combined and a dough forms.

Place in the refrigerator for about 1 hour.

Place the cinnamon and cocoa in a shallow bowl.  Use a 2 tablespoon scoop, and form the dough into small potato shapes.  Roll in the cinnamon/cocoa mixture, using a pastry brush to brush off the excess.

Break the slivered almonds into small pieces, and press into the cookies to make the eyes.  Refrigerate for 30 minutes.

Enjoy!


Irish Leek & Cheddar Tart

March 9, 2014

IMG_6197

There’s more than one day to a weekend. At least that’s what I’ve been told, even though it often feels like the weekend only spans a couple of hours, whereas the work week seems to go on for a bit shy of eternity. Well yesterday, I gave you a great brunch recipe for that Caramel Apple & Irish Whiskey Clafoutis, but I’ve got another great one all lined up for today and since the weekend seems to still be lingering around a bit, maybe you could jump on into the kitchen and whip up this Irish Leek & Cheddar Tart.

IMG_6139

Though this delicious tart should not be relegated to the breakfast/brunch time slot by any means. Truth be told though, we’ve added a simple green salad and eaten this tart for lunch or dinner just as many times as it has appeared in the morning. We are big leek fans around here and will gobble them up in no time flat even when they are just simply sautéed in butter, but once you add some stout beer, nutmeg, and thyme into the mix. Look out!

IMG_6182

The stout adds a real depth of flavour to those leeks. And the sharp Irish cheddar perfectly completed the dish, turning a tart with very simple ingredients into an indulgent delight. Categorize this recipe under “eat anytime” and often!

IMG_6178

Irish Leek & Cheddar Tart

recipe adapted from: Wee Kitchen

Ingredients:

  • 1/2 of Perfect Flaky Pie Crust recipe (recipe found below…or use store-bought if pressed for time)
  • 1 1/2 lbs. leeks, white and pale green parts, washed and chopped
  • 4 oz. ( 1/2 stick) butter
  • 1 Tablespoon flour
  • 3/4 cup Guinness or Murphy’s Stout beer
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 3-4 sprigs of thyme, leaves only
  • 1/4 cup milk
  • 1 egg, beaten
  • 3 1/2 ounces mature Irish Cheddar Cheese ( I used Kerrygold)

Directions:

Make batch of shortcrust pastry, or open box if using store-bought. Roll out shortcrust pastry on lightly floured work surface. Line 9″ tart pan with the dough. Cover the dough with a piece of aluminum foil and freeze for about 30 minutes.

Preheat oven to 375°F. Place dough-lined pan on a baking sheet with aluminum foil in place. Fill foil with beans or pie weights. Bake dough for 20 minutes, or until dough is beginning to turn golden.

Meanwhile, make the filling. In large saucepan melt the butter. Add the leeks and cook until tender, about 10 – 15 minutes, stirring occasionally. Stir the flour into the leeks and cook for 30 seconds to 1 minute more. Add the stout beer, stirring continuously until combined. Add salt, pepper, nutmeg and thyme. Let mixture simmer until beer is reduced and a thick sauce remains. Remove from heat and set aside.

In bowl, whisk milk and egg together.

Set tart pan on a parchment lined baking sheet. Sprinkle half of grated cheddar over the pastry dough. Add the leek mixture and top with remaining cheddar cheese. Carefully pour the egg mixture into the tart pan over the leek/cheese filling. Return tart pan to oven and bake for 25 – 30 minutes until filling is puffed and golden brown.

Perfect Flaky Pie Crust

Originally adapted from: Inspired Taste but also appears in my Mushroom, Onion & Thyme Galette

Ingredients:

(this recipe makes dough for two pie crusts – you will only need 1 for this tart recipe)

  • 2 1/2 cups (360 grams) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup (227 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 tablespoons vodka (chilled)
  • 2 Tablespoons ice water

Directions:

This recipe will make enough dough for two pie crusts. You will only need one for this tart recipe. You can either half the recipe or go ahead and make the whole thing and freeze half so you’ll be ahead of the game next time you need shortcrust pastry.

Mix 6 tablespoons of vodka and 2 tablespoons of water. Put in fridge or freezer (don’t forget it) to chill.

Add 1 1/2 cups flour, salt to a food processor. Pulse 2 to 3 times until combined.

Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

Transfer to a medium bowl then sprinkle 6 tablespoons of ice water/vodka over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water/vodka and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

Enjoy!


Caramel Apple & Irish Whiskey Clafoutis

March 8, 2014

IMG_5191

Have mercy! Is it the weekend yet? I’ve got just the perfect weekend lazing around and drinking early brunch dish for you. A Caramel Apple & Irish Whiskey Clafoutis! Wowzers right?!! A clafoutis is a french dessert that consists of baked fruit (usually cherries) in a flan like batter. I found this wonderful whiskey splashed Irish twist on that classic French dish over at Edible Ireland  (love that site! – great recipes, beautiful photography – what more could you want)and just couldn’t wait to make it. (as if the weekend could mosey on up any slower…)

IMG_5213

Now I know of few of you folks out there are probably smirking and thinking “Yeah, so much for her lazy weekend if she was making some sort of French thing, which you just know has to be time-consuming, complicated and annoying!” Oh I am so happy to say that you would be wrong. This dish, impressive – yet rustic – as it looks was quite easy to make and delicious to boot!

IMG_5206

IMG_5152

But if you’re still being a doubter, perhaps you would perk up a bit knowing that you can make the apple caramel mixture up the night before. That way when the weekend arrives, you won’t have to spend one more extra precious moment than necessary “slaving away” in the kitchen. You just heat the apples up, mix up the batter, add the apples in and pop it into the oven . Easy peasy. Then you can just sit around sipping your mimosa (or Buck’s Fizz). Before you know it that decadent brunch treat will be ready and your weekend will be off to a fantastic whiskey-caramel-apple-y start!

IMG_5181

Caramel Apple & Irish Whiskey Clafoutis

recipe from: Edible Ireland

Ingredients:

for the batter:

  • 80 g (2/3 cup) flour
  • 75 g (1/3 cup) sugar
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1/2 tsp. baking powder (optional – but it will keep the clafoutis from sinking as quickly when removed from the oven)
  • 3 large eggs
  • 100 g (6 tablespoons) butter, melted
  • 250 ml (1 cup) milk
  • 1 teaspoon vanilla

for the apples:

  • 30 g (2 tablespoons) butter
  • 4 crisp eating apples, peeled, cored and sliced
  • 60 g (1/3 cup) light brown sugar
  • 1/4 teaspoon cinnamon
  • 2 or 3 tablespoons Irish whiskey*

Directions:

Preheat the oven to 200°C (400°F). Butter a 25 cm (10 inch) pie plate or cast iron skillet or large individual ramekins.

To make the caramel apples, melt a knob of butter in a large pan over a medium-high heat. When it’s sizzling, reduce the heat to medium and tip in the apples, sugar and cinnamon, stirring to coat the apples in the butter and sugar. Cook the apples for about 5 minutes, until they have softened and the sugar has turned syrupy. Keep warm.

Whisk the flour, sugar, cinnamon and a pinch of salt together in a large bowl. In a separate bowl, mix together the eggs, melted butter, milk and vanilla. Pour half of the liquid ingredients into the dry ingredients, whisking until it looks like a paste, then add in the rest of the liquid, whisking until the batter is smooth and well blended. (Alternatively, you could just place all the batter ingredients in a blender and whizz until smooth.)

Place the pie plate or skillet on a baking sheet to catch any drips when the clafoutis is cooking in the oven. Pour in the batter, then using a slotted spoon, transfer the apples to the plate or skillet, leaving as much of the caramel sauce in the pan as you can and making sure the apples are evenly distributed. Bake the clafoutis in the oven for 25 to 30 minutes, until the clafoutis is puffed up and golden brown and the centre is set.

About 5 minutes before the clafoutis is done, reheat the caramel in the pan to loosen it again, then stir in the whiskey and allow to cook for 1 or 2 minutes to burn off the alcohol. Serve the clafoutis warm with the caramel whiskey sauce drizzled over.

*If you’ve had a “whiskey incident” and know you couldn’t smell, much less taste whiskey first thing in the morning, switch it out for some brandy or calvados.

** This is also a great dessert recipe. Just imagine serving it with a scoop of vanilla ice cream drizzled with that caramel whiskey sauce. Yum!

Enjoy!

IMG_5144


Epic Chocolate, Porter & Potato Cake

March 7, 2014

IMG_6731

Anyone have any leftover mashed potatoes? It is rare that we have them leftover, usually gobbling them all up without a second thought. Yet it does occasionally happen. Truth be told I have started making ridiculous amounts of mashed potatoes when I actually do make them, for a couple of reasons. First of all, we have bee known to eat a whole bunch of mashed potatoes in one sitting. Second reason, I am always hoping there will be leftovers so that I can make them into potato farls the next day. And now I have another reason to scheme for leftovers. Believe it or not, I used leftover mashed potatoes in this Epic Chocolate, Porter & Potato Cake. Epic is the perfect word to sum up how I feel about this cake. Rich, chocolatey, moist and delicious! And with spuds and porter as featured ingredients, what cake could better boast of its Irish origins.

IMG_6815

I found this recipe at Bibliocook, the blog of award-winning Irish food writer and broadcaster, Caroline Hennessey. If you haven’t stopped by this great blog, you really must go take a peek. Caroline’s husband is one of the owners and brewers at Eight Degrees Brewing.  I first tasted one of their beers a couple of years ago at the Dingle Food Festival . My friend Theresa, being a fan of that craft brew, had brought along several of their beers for my husband and I to sample and we were instantly hooked. We are eagerly awaiting Eight Degrees arrival in the States. Make sure you keep it in mind if you are planning a trip over to Ireland. Indeed Caroline recommends that their Knockmealdown Porter, be the porter used in this Epic cake. And believe you me, I really wish I could have gotten ahold of a bottle, but alas, none was to be found in Virginia. So I decided to go with a locally brewed porter, looked to Baltimore Maryland (only about 1 hr or so away) and settled on DuClaw Brewing Company’s Sweet Baby Jesus Chocolate Peanut Butter Porter, a decision which I am not second guessing after tasting this amazing cake. All of the malty, chocolate, espresso and peanut butter notes of that porter really shine through in every decadent forkful.

IMG_6856

I love that this cake is really no fuss/no-nonsense. It comes together quickly and easily. And since Caroline had mentioned that its taste improves a bit with age, I made it the day before I was planning to serve it and then just frosted it before folks arrived. And even though I frosted the entire cake, it really isn’t necessary. I think simply spreading a thick pillowy cloud of that cocoa dusted cream cheese filling would be sheer perfection. So why did I frost the entire cake? Well, it looks like it is time for a true confessions moment. The original recipe called for a 23cm round cake tin. Of course here in the States, we never really got into that metric system thing and still do everything in inches. I quickly figured out that 23 cm is a 9″ pan. However, I grabbed a cake pan that was only 1 1/2″ tall. It really needed to be at least 2″, so there was a bit of batter overflow happening when I baked it. No big deal as I had the cake tin sitting on a baking sheet, which caught the spillage. However, the edge of my cake ended up looking a bit raggedy. So I made the executive decision of covering my mistake with that scrumptious frosting and no one would be the wiser. Which they weren’t…until I spilled the beans here. Oh well, live and learn and always use taller cake tins when possible!

IMG_6796

I served this substantial cake up at one of my husband’s band rehearsals and it easily fed a flock of hungry musicians, some of whom had seconds, raving about it all the while. I guess I do have even more of a reason to make extra mashed potatoes now. I’m going to have to arrange to have 20 lb. sacks delivered to my home soon if I’m not careful. The 5 lb. ones just won’t do anymore!

IMG_6830

Epic Chocolate, Porter & Potato Cake

recipe slightly adapted from: Bibliocook

Ingredients:

  • 75 grams dark chocolate – it’s worth using 70% here
  • 225 grams butter, at room temperature
  • 200 grams caster sugar (caster sugar is the same as superfine sugar)
  • 220 grams light brown sugar
  • 4 eggs
  • 75 grams mashed potato (either cook some potatoes and mash them or used leftover mashed potatoes)
  • 250 grams all-purpose flour
  • 25 grams unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 150mls porter – I wish I could have used Eight Degrees Brewing Company’s Knockmealdown Porter, but I used Duclaw Brewing Company’s Sweet Baby Jesus! Chocolate Peanut Butter Porter

For the Cream cheese icing:

  • 200 grams cream cheese
  • 50 grams butter
  • 50 grams confectioners sugar, sifted

Directions:

Preheat the oven to 350 ° F and line the base of a 9 X 2″ round baking tin.

Melt the chocolate and allow to cool.

Cream the butter and sugars together in a large bowl then add the eggs, one at a time, beating well between each addition.

Mix in the melted chocolate and mashed potato.

Sift the flour, cocoa, baking powder and baking soda together. Gently mix into the cake batter in three additions, alternating with the porter.

Spoon into the prepared tin, leveling the surface with the back of the spoon, and bake for 1 hour – 1 hour, 10 minutes or until the cake feels springy and a toothpick comes out clean from the center.

Cool in the tin for 10 minutes then remove to a cooling rack.

To make the icing, beat the cream cheese and butter together until smooth, then mix in the confectioners sugar. Spread over the cold cake, dusting with a little sweetened cocoa.

Enjoy!


Irish Onion Soup with Irish Cheddar Soda Bread Croutons

March 6, 2014

IMG_6329

I don’t know how the weather is in your neck of the woods, but around here there is really no sign of Spring. That groundhog varmint was right and we have been firmly in the grip of an arctic vortex with temperatures lower than they have any right to go here in the supposed southern state of Virginia. The latest go round of snow and frigid temps really had me craving a big bowl of French Onion soup. But since St. Patrick’s Day is nigh, I decided to Irish it up a bit. Just how do you do that you might ask. Well, how about adding in a splash or two of Irish Whiskey (you know my brand by now right – Jameson’s) and a glug or so of Irish Stout.

IMG_6289

This is where I’m going to get a little tricky on you though. I know a veritable river of Guinness has been flowing out of my kitchen lately. It is the Irish stout that is most widely known and I’m a fan. However, I went to college in Cork, Ireland and in that part of the country, Guinness is not King. Murphy’s Irish Stout- aka The Rebel Stout holds court there. You see Murphy’s Stout is similar to Guinness but a bit less heavy and with fewer bitter notes. It has been brewed in Cork since 1856. Why is it called “The Rebel Stout”? That has to do with its County Cork origins. Historically, Cork has been known as the Rebel County, a name it acquired due to the prominent role it played in the Irish War of Independence (1919-21) as well as the fact that it was an anti-treaty stronghold during the Irish Civil War (1922-23). Murphy’s Irish Stout is widely distributed outside of Ireland and you could likely easily find it at your local grocery, especially this close to St. Patrick’s Day. Next time you see it, grab some and give it a taste. You could even do a stout tasting with Guinness, Murphy’s and a few of your local brews. Sounds like fun huh? But I guess I should get back to this soup. Having spent all that time in Cork, I feel I would be remiss if I didn’t give Murphy’s a shout out.

IMG_7012

I used it for this Irish Onion soup and I couldn’t have been more pleased! The malty notes from the Murphy’s Irish Stout gave this soup quite a rich and deep flavour. Yet, it still wasn’t quite Irish-y enough for me. So instead of topping my onion soup with the usual toasted french baguette slice, I baked up some mini Irish soda bread loaves which I split in half and used in lieu of the french standard.

IMG_6112

IMG_6231

Topped with grated Kerrygold Cheddar Cheese, you have a crouton worthy of this hearty Irish Onion Soup. guaranteed to warm you on the most polar vortex-y of days.

IMG_6296

Irish Onion Soup

recipe adapted from: The Fox & She

Yield: 8 servings

Ingredients:

  • 4 Tablespoons unsalted butter
  • 4 medium yellow onions, sliced in rings
  • 3 cloves garlic, finely minced
  • 1/3 cup Irish Whiskey (Jameson!)
  • 3 Tablespoons flour
  • Pinch kosher salt, plus 2 teaspoons
  • 1 cup Stout Beer, Murphys or Guinness
  • 6 sprigs thyme
  • 12 cups beef stock
  • 1 teaspoon black pepper
  • Thick slices Irish Soda Bread (recipe to follow)
  • grated Irish Cheddar Cheese

Directions:

In a heavy bottomed pan, melt the butter, cook onions over medium to medium-low heat for 1 hour, stirring every so often.

Add whiskey, flour and pinch of salt. Cook for 4 minutes, stirring often. Add garlic, cook until fragrant, about 2 minutes.

Add Murphy’s (or Guinness) and simmer until reduced by 1/3, about 5 minutes.

Add broth, thyme, pepper and remaining salt. Bring to a boil and then simmer for 45 minutes to 1 hour.

Remove thyme sprigs.

Ladle into oven safe bowl and top with 1/2 of mini soda bread loaf and grated irish cheddar. Place under the broiler until cheese is bubbly and toast is browned. Be Careful! Some broiler are nuclear hot and will burn everything to a cinder if you turn your back for a second! (If you can’t do the broiler thing, just toast the soda bread, melt cheese over the top and then add to irish soup.)

Mini Irish Soda Breads

recipe adapted from: King Arthur Flour

yield: 6 mini loaves

Ingredients:

  • 2 1/2 cups (10 ounces) King Arthur Irish-Style Wholemeal Flour (9 3/4 ounces) *
  • 1 1/4 cups (5 1/4 ounces) King Arthur Unbleached Bread Flour
  • 2 tablespoons (1 1/4 ounces) sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 tablespoons (1/2 stick, 2 ounces) cold butter, cut into 8 pieces
  • 1 1/3 cups (10 5/8 ounces) buttermilk
  • 1 large egg
  • flaked sea salt
  • melted salted butter to brush top of loaves

Directions:

In a medium-sized mixing bowl, whisk together the flours, sugar, baking soda and salt. Using a mixer, a pastry fork or blender, or your fingers, cut in the butter until it is evenly distributed and no large chunks remain.

In a separate bowl (or in a measuring cup) whisk together the buttermilk and egg. Pour this mixture into the dry ingredients and mix to combine. The dough will be stiff; if it’s too crumbly to squeeze together, add another tablespoon or two of buttermilk.

Knead the dough a couple of times to make sure it’s holding together. If you are making individual mini loaves, divide into 6 equal sized pieces. ( 5 ounces each).  Shape each it into a ball. Flatten the ball slightly, and place on a parchment lined baking sheet. Use a sharp knife to cut a cross, extending all the way to the edges, atop each loaf.

Bake the bread in a preheated 400°F oven for 25 to 30 minutes, until it’s golden brown and a cake tester inserted into the center comes out clean. Remove the bread from the oven, and brush the top with melted butter and sprinkle with flaked sea salt.

Enjoy!

* If you don’t have time to order your King Arthur Irish-Style Wholemeal Flour and you aren’t in Ireland with immediate access to Irish Wholemeal Flour, you can substitute in 10 ounces of King Arthur 100% White Whole Wheat Flour

**Recipe will also make 1 large loaf of Irish Soda Bread if you would rather not be bothered with the mini loaves :)


Arán Spíosraí with Irish Whiskey Glaze

March 5, 2014

IMG_5368

Alright! Here we go on day five of my annual St. Patrick’s Day blog-a-polooza with a recipe for Arán Spíosraí with an Irish Whiskey Glaze. Arán Spíosraí simply means Spice Bread and I think we all know what Irish Whiskey Glaze means. Isn’t that the look that your eyes take on after tasting a bit too much of your frosting recipe as you prepare it?  (Good old Jameson!) Well, in my defense, I had to make sure the recipe was good before I published it right? What kind of a cook would serve something up without tasting it? And some things require a bit more tasting than others…

IMG_5345

Anyhooo….This lovely quick bread can probably be thought of as more cake-like than bread-like. Quite sweet, it is chock full of chopped citron and raisins along with a veritable riot of spices – cinnamon, nutmeg, allspice ginger – hence the name. Very versatile, this bread is great for breakfast slathered in butter, equally welcome along with your afternoon tea or can be a simple yet tasty dessert topped with a bit of fresh whipped cream. And leftovers are not a problem. It holds up well in the pantry and I think the taste even improves a bit with age. Perfect to have a loaf on standby for your St. Patrick’s Day celebrations.

IMG_5355

Arán Spíosraí with Irish Whisky Glaze

recipe from: Bob Vivant

Ingredients:

For the Bread:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup raisins
  • 1/4 cup candied citron, chopped
  • 1/2 cup unsalted butter
  • 3/4 cup brown sugar
  • 6 oz. Lyles Golden Syrup ( can substitute 1/3 cup honey and 1/3 cup molasses or 2/3 cup light corn syrup)
  • 1 large egg
  • 1/4 cup milk

For the Irish Whiskey Glaze:

  • 1 tablespoon unsalted butter
  • 1 cup confectioner’s sugar
  • 1/2 teaspoon vanilla
  • 3 Tablespoons Irish Whiskey
  • pinch of sea salt

Directions:

Preheat the oven to 350°F.

Line a 9×5″ loaf pan with parchment paper or grease it with butter.

In a large mixing bowl, whisk together the dry ingredients. Stir in the raisins and candied citron. Make a well in the center.

In a small sauce pan, melt the butter. Remove it from the heat and stir in the brown sugar and Lyle’s Golden syrup. Beat in the egg and milk until combined.

Add the wet ingredients to the dry and stir until combined. Place batter in prepared pan.

Bake for 60-70 minutes until toothpick inserted in center comes out clean.

Cool loaf on a rack for 20 minutes and then remove from the pan. Allow to cool completely before glazing.

To make the glaze, melt the butter in a small saucepan. Remove from heat and whisk in confectioner’s sugar, vanilla and whiskey. Allow the glaze to cool for 15 minutes. Spoon the glaze into a pastry bag fitted with a round tip. Pipe glaze in pattern of your choice across top of bread.

Enjoy!


Guinness Braised Pulled Pork & Black Bean Chili

March 4, 2014

IMG_5820

Please tell me I got your full attention at Guinness Braised Pulled Pork. I mean, if you’re anything like the husband and I, we were sold at those first few words. Truth be told, pulled pork all on its lonesome can stop us in our tracks. Must be that southern thing. But then this recipe goes on to add that magical word “chili”  at the end. What?!! Guinness, Pulled Pork & Chili all together in one recipe? Ohhhh yes! And let me tell you it is out of this world, over the moon deeee-licious!

IMG_5766

How could it not be? First of all, you take that big old hunk of pork butt, which actually is not from the hind end of the animal, but from the shoulder area (go figure), and you rub it all over with a wonderful spice mix, then you sear it and let it cook slowly in a sea of Guinness. Not only does the Guinness tenderize the pork, but the meat becomes deeply flavoured with that most famous of Irish stouts. Now you could stop right there and folks would be pleased as punch if you just served up that amazing pork as it is. But no, you then take that magical spicy, Guinness-y braising liquid and use it as the stock for your chili. Once the black beans and other ingredients are in the pot, you take that melt in your mouth pork, which you have shredded or pulled and stir it right back into the mix. Brilliant!

IMG_5784

Time for a bit of a disclaimer. I will say that this chili is quite spicy, which suited us perfectly. But you know how we are. If you tend to be a bit reserved in the spiciness area, you might want to add the chipotle peppers and adobe sauce slowly, tasting all the while, that way you can adjust it to your particular prefered level of heat. My husband LOVED this chili. And we were able to get several meals from this big pot. Besides just serving it up as chili, I wrapped it up in flour tortillas, added some cheese and made Guinness Pulled Pork & Black Bean Chili Burritos, which were a hit to say the least! You simply must add this one to your catalog of chili recipes.

IMG_5763

Guinness Braised Pulled Pork & Black Bean Chili

recipe inspired by: The Beeroness

Ingredients:

For the pork:

  • 1 Tablespoon brown sugar
  • 1 Tablespoon Kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 3 lb. pork butt (pork shoulder)
  • 2 tablespoons olive oil
  • 28 ounces Guinness (2 cans)
  • 2 cups beef stock

For the chili:

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 red pepper, diced
  • 4 cloves garlic, minced
  • 2 (14.5 ounce) cans of black beans, rinsed and drained
  • 2 (14.5 ounce) cans of petite diced tomatoes
  • 3 chipotle peppers in adobo, minced (optional)
  • 2 teaspoons adobo sauce from chipotle can (optional)
  • 1 Tablespoon chili powder
  • salt and pepper to taste

For Serving:

cheddar cheese, chopped cilantro, chopped white onion, jalapeño peppers, sour cream

Directions:

In a small bowl, stir together the spices.

Rub the pork butt on all sides with the spice mixture.

Heat the olive oil in a large Dutch oven. Once hot, sear the pork on all sides until browned. Pour the beer and beef stock over the pork. Reduce heat to low. Cover pot with lid and allow pork to simmer away for about 4 hours.

Remove pork from pot and shred using two forks. Set aside.

Pour braising liquid into a gravy separator and let sit until pork fat has separated.

In the meantime, heat 1 tablespoon oil in large Dutch oven. Add onions, red pepper and garlic and cook until soft. Sprinkle 1 tablespoons of chili powder over onion mixture and cook for 30 seconds or so. Add reserved braising liquid, sans fat, to the pan. It should be about 3 1/2 Cups worth of liquid. Add the black beans, diced tomatoes, chipotle pepper and adobo sauce. Stir the pulled pork into the mixture and mix until all ingredients are combined.

Let chili simmer for at least 1 hour before serving. I prefer to let it simmer for 1 – 2 hours and then refrigerate it overnight to allow all of the flavours to come together. However, it will be great served the same day!

Garnish with cheddar, cilantro, onion and sour cream. (or toppings of your choice)

Enjoy!


Follow

Get every new post delivered to your Inbox.

Join 3,613 other followers