Irish Cheddar & Stout Biscuits

March 9, 2017

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Now who doesn’t love a big old flaky biscuit, especially when it is warm out of the oven and slathered with butter?

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I don’t know anyone who can resist them. And while there isn’t really any need to gild the lily as far as biscuits are concerned, I pretty much love them all, but I gotta say these Irish Cheddar & Stout Biscuits are pretty amazing.

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So what we’ve got here is a pretty standard biscuit, but since St. Patrick’s Day is just around the corner, I’ve added some lovely Irish ingredients like Guinness Stout, KerryGold Butter and some Irish Red Cheddar cheese.

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These little gems come together very quickly. As with making any biscuit, it is very important to keep all of the ingredients cold before they hit the oven. What you’ll end up with is a light, flaky biscuit chock full of savory Irish cheddar, scallions and a real depth of flavor from that Guinness beer.

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Tasty all on their own or the perfect accompaniment along side any irish stew, these Irish Cheddar & Stout Biscuits are a must for your St. Patrick’s Day celebrations!

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Irish Cheddar & Stout Biscuits

  • Servings: 12 -15 biscuits
  • Difficulty: easy
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recipe from: Coley Cooks

Ingredients:

  • 2 1/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 4 Tablespoons Irish Butter (like KerryGold) frozen plus 2 Tablespoons melted
  • 6 oz. sharp Irish Cheddar, grated
  • 2 scallions, sliced
  • 1 Tablespoon dijon mustard
  • 7 oz. Irish Stout (like Guinness) or other dark beer, cold

Directions:

Combine the flour, baking powder, baking soda, sugar and salt in a mixing bowl and whisk together.

Grate the frozen butter into the flour mixture and quickly toss to coat all of the butter pieces. Place the bowl in the freezer to keep cold while you grate the cheese, slice the scallions and whisk the mustard into the beer.

Once all items are prepped and ready to go, remove the bowl from the freezer and mix in the cheese and scallions.

Make a well in the center and pour the mustard beer mixture into it. Mix together using a rubber spatula. Take care to only mix it until it just comes together – over mixing can result in a tough biscuit.

Turn the dough out onto a lightly floured counter and fold it over onto itself a couple of times to bring the dough together. Pat it down until it reaches a thickness of 1 – 1 1/2 inches.

Cut biscuits out using a sharp biscuit cutter. ( I used a 2 1/4″ cutter) Remember not to twist the cutter, just push straight down. Twisting the cutter can cause the biscuits not to rise as high as they otherwise would.

Place the biscuits on a parchment lined sheet pan. Put the sheet pan in the freezer while the oven is preheating to 450°F.

Once the oven is preheated, remove the biscuits from the freezer and put them into the oven. Immediately turn the heat down to 425°F. Bake for 15 -20 minutes until they are golden brown.

Remove from the oven and immediately brush with melted butter.

Serve warm.

Enjoy!

Irish Cheddar & Stout Biscuits brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools and Ingredients for Irish Cheddar & Stout Biscuits:

4 Piece Stainless Steel Biscuit Cutter Set

Mason Cash The Forest Owl Mixing Bowl

Pastry Brush set

 


Irish Whiskey Marmalade Cocktail

March 7, 2017

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Irish Whiskey Marmalade Cocktail – how’s that for a fantastic St. Patrick’s Day offering. Now I know a bunch of folks are going to be guzzling big honking pints of Guinness or even more scary pints of that suspicious looking lager with a green hue. I don’t know about you, but as much as I like the taste of Guinness, I can’t manage more than one pint of the stuff. Not because I’m a light weight…give me some credit please! It’s because Guinness is so filling I feel as though I’ve eaten an entire loaf of bread. I’m ready to roll on home after one measly pint. Where’s the fun in that?!! So this Irish Whiskey Marmalade sounds pretty dang refreshing to me!

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Jammy cocktails have been all the rage now for a couple of years. Adding a quality artisan jam to your favorite liquor is a really easy way to achieve a drink with wonderfully complex fruit flavors. The recipe for this particular tipple can be found in my friend Theresa’s debut cookbook: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

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I told you all about her and her award winning artisan preserve company, The Green Apron, in my last blog about Irish Whiskey Marmalade Tarts. And yes, you guessed it….that batch of Irish Whiskey Marmalade that I made up for the tarts…I’m also using it in these cocktails. See, I told you The Green Apron jams were very versatile!  Theresa’s Blas na hEireann (Taste of Ireland) award winning Irish Whiskey Marmalade is a perfect choice for this libation.

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As far as which Irish Whiskey you should use…well I think that is definitely a personal preference. There is always Jameson, though I have a few friends that swear by Black Bush. The husband is a fan of Red Breast. I’ll leave the choice up to you, but I should say you’ve gotta like Irish Whiskey to drink this creation. In fact, it could be called an Irish Whiskey Marmalade Whiskey Cocktail, come to think of it. Double Whiskey?!! Yup…perfect for St. Patrick’s Day!

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Irish Whiskey Marmalade Cocktail

  • Servings: 1 cocktail
  • Difficulty: easy
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recipe from: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Ingredients:

  • 2 teaspoons marmalade
  • 2 – 3 dashes of Angostura bitters
  • 60 ml (2 fl. oz.) Irish whiskey
  • 1 Tablespoon simple syrup
  • Ice cubes
  • sparkling water

Directions:

Muddle the marmalade, bitters and whiskey together until the marmalade starts to dissolve. (I know I have a spoon of the jam sitting by the cocktails in the pictures above, so it looks like I’m just going to stir it into the cocktail when I’m ready to imbibe. However, you really should either muddle it with the whiskey and bitters or shake them in shaker ahead of time though, otherwise it is difficult to incorporate into the already mixed cocktail.)

Add the simple syrup. (To make simple syrup, mix equal amounts of water and sugar and heat until he sugar dissolves. Allow to cool completely and keep in the fridge. Use within a few weeks.)

Drink neat over ice or add sparkling water.

Sláinte!

Irish Whiskey Marmalade Cocktail brought to you by: Runcible Eats (www.leaandjay.com)

Links to helpful kitchen tools and ingredients for Irish Whiskey Marmalade Cocktail:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Angostura Orange bitters


Irish Whiskey MarmaladeTarts

March 1, 2017

img_5762I can’t believe it! Here it is, March already. And St. Patrick’s Day is a mere 17 days away! That means it is time to start my annual St. Patrick’s Day blog-a-thon. In the days leading up to March 17th I will be sharing a delicious assortment of Irish-y recipes. I’ve been doing this for several years now, so I’ve collected over 80 St. Patrick’s Days recipes at this point and that doesn’t take into account all the delicious dishes coming your way this year. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions. I am very excited to kick off this year’s series of Irish recipes  with these fantastic Irish Whiskey Marmalade Tarts. Yup…what I’m talking about here is flaky, buttery shortcrust pastry which has been filled with a delicious homemade Irish Whiskey Marmalade laced batter. Sweet, bright  and citrus-y, it is like eating a burst of sunshine with every bite.

img_5781And I am so happy to tell you where you can find this recipe, as well as over one hundred other amazing seasonal fruit recipes. It can all be found in my good friend Theresa’s debut book: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey. Theresa and I met in college when she was finishing up her degree in botany. I can tell you first hand that she is an amazing cook, full stop. But fruit is by far her specialty.

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After college, Theresa moved back to rural County Limerick and started her own business, The Green Apron, which is an artisan preserve company. Theresa grows much of the fruit and vegetables she uses in her preserves at her family’s orchards at Derryclough and in the walled vegetable garden at her parents 18th Century castle, Glenwilliam.

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Her award-winning preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents. The Green Apron has won 12 Blas na hEireann Irish Food Awards, 7 International Great Taste awards and is listed not only in McKenna’s Guide, but also in Georgina Campbell’s Guide. The Green Apron is also now offering workshops on sustainable living, preserving and bee keeping.

book-cover-fruitonthetableTheresa’s book, Fruit on the Table is a top 10 best selling cookbook in Ireland , has won a Gourmond award there and has been selected to compete for an International Gourmond award. In her book, Theresa follows the seasons and tells you how best to keep fruit on your table all year round. It is an absolute treasure trove, filled not only with her family recipes for jams, jellies and chutneys but it also runs the full gambit of meals, including recipes for cocktails, snacks , mains and going all the way through to desserts. And it doesn’t stop with the mouthwateringly delicious recipes, Fruit on the Table also gives you the low down on growing your own fruit, the ins and outs of preserving, tips on foraging as well as drying fruit. I’m proud to be sharing several different recipes from her book this year, but I’m telling you, they’re only the tip of the iceberg. You’ve just gotta get ahold of this essential cookbook. And if you find yourself in Limerick, you simply must stop by the Limerick Milk Market and pay the Green Apron shop a visit!

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Now back to these yummy Irish Whiskey Marmalade tarts. My first task here was to make up a batch of the marmalade. This Irish Whiskey Marmalade is a three fruit marmalade consisting of grapefruit, oranges and lemons and a good glug of Irish Whiskey. It is one of The Green Apron’s best-selling jams and won a bronze Blas na h’Eireann in 2015.

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You will end up with much more of the marmalade than you require to make the tarts, but as you will see with some of my later posts, this marmalade is very versatile and you will be over the moon to have it around. Don’t forget to check back with me next week and see what else can be done with this scrumptious Irish Whiskey marmalade…besides eating it slathered over fresh-baked bread and scones. No brainer there…but believe me…there’s more!

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Now once you have that delectable boozy marmalade, the tarts come together in a flash and would be wonderful to have on hand on St. Patrick’s Day. Perfect with a cup of tea, these tarts are slightly sweet and wonderfully fragrant. Ordinary tea time will become extra special with these irrisistible Irish Whiskey Marmalade Tarts on the table!

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Irish Whiskey Marmalade Tarts

  • Servings: 12 Tarts, 5 pints of Marmalade
  • Print

recipe from: Fruit on the Table: Seasonal recipes from the Green Apron kitchen by Theresa Storey

For the Irish Whiskey Marmalade:

Ingredients:

  • 1 ruby grapefruit
  • 2 medium sweet oranges
  • 4 lemons
  • 3.4 l (6 pints) water
  • 2.7 kg (6 lbs) sugar
  • 60 ml (2 fl. oz.) good Irish Whiskey
  • 1 teaspoon mixed spice (Please note, mixed spice is different from all-spice. Mixed spice, sometimes also called pudding spice is a British spice similar to pumpkin pie spice, containing cinnamon, nutmeg and allspice. I have a link for it below, or here is a recipe for it.)

Directions:

Place a saucer into the refrigerator to chill.

Wash the grapefruit, oranges and lemons. Remove any blemishes from the skin and cut them into quarters. Place in the food processor and process on high speed until the peel is reduced to 6-mm (1/4″) pieces. If you like a bigger peel in your marmalade, don’t process it for so long, and if you like very little peel, process it for longer.

Put the processed citrus in a preserving pot with the water, stir well and cook on a high heat, stirring occasionally, until the peel is cooked and smooshes to wee pieces between your fingers. This usually takes an hour.

Add the sugar, stir well and cook over a high heat, stirring occasionally, until the marmalade reaches setting point, with a marmalade this usually takes 20 -40 minutes.

Spoon a little of the boiling preserve onto the cold saucer. Let it cool and then push it with your finger. If it has reached setting point, the top of the blob of marmalade will wrinkle. Marmalades should have wrinkles at least 2 -3 mm hight.

Remove from heat. Skim off any seeds and sugar foam.

Add 60 ml (2 fl oz) of good Irish Whiskey and 1 teaspoon of ground mixed spice.

Pour into warm sterilized jars to within 6 mm (1/4″) of the top. Wipe any drips off the rims of the jars to make sure there is a good seal between the jar and lid. A dampened paper towel works well for this. Place the lids on and seal.

For the Irish Whiskey Marmalade Tarts:

*These tarts are baked in a bun tin rather than a muffin tin. Bun tins are similar to muffin tins but are much more shallow. If you don’t have bun tin, (there is an amazon prime link for one below – you could have it tomorrow :)) you could try filling a muffin tin half way, though I haven’t tried that and can’t speak to the results.

Ingredients:

For the shortcrust pastry:

  • 110 grams (4 oz.) butter (chopped)
  • 225 grams (8 oz.) plain flour
  • 1/2 teaspoon salt
  • 6 Tablespoons cold water

For the batter:

  • 75 grams (2 1/2 oz) all purpose flour
  • 1/4 teaspoon baking powder
  • 60 grams (2 oz) butter (chopped)
  • 60 grams ( 2 oz.) sugar
  • 1 large egg – beaten
  • 1 Tablespoon Irish Whiskey Marmalade

Directions:

Rub the butter into the flour until it resembles fine breadcrumbs and then mix in the salt. Add the cold water, one tablespoon at a time, mixing after each addition until the pastry holds together. You may not need to use it all. Knead it a few times until it is smooth and then cover it and put it in the fridge to rest for at least 30 minutes.

Preheat the oven to 200°C (400°F/Gas 6).

Roll out the pastry on a floured surface until it is about 3 mm ( 1/8″) thick. Cut out circles slightly bigger that the size of the bun hole and put them into the tin.

Mix the flour, baking powder, butter, sugar and egg together until smooth. I do this in my food processor.

Fold in the Irish Whiskey Marmalade.

Put 1 teaspoon of the batter into each pastry case.

Bake the tarts for 18 – 20 minutes until golden brown.

Remove the bun tin from the oven. Let the tarts cool in the tin for a few minutes and then carefully take them out and place them on a wire rack to finish cooling.

Enjoy!

Irish Whiskey Marmalade Tarts bought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools & ingredients for Irish Whiskey Marmalade Tarts:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

Kilner Stainless Steel Jam Pan

Ball Mason 4 oz quilted jelly jars

Canning Magnetic Lid Wand

Norpro 600 Jar Lifter

Ball Canning Funnel

Nonstick Twelve Hole Shallow Bun Tin

Mixed Spice


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