Malted Guinness Chocolate Ice Cream with Malted Milk Balls

March 11, 2015

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Did someone say Ice Cream? I know it’s been extraordinarily cold this winter, but those frigid temps outside have not done a thing to put me off of that most wonderful frozen confection. And this ice cream definitely has my name written all over it…Malted Guinness Chocolate Ice Cream with Malted Milk Balls. What?!!! I love malted milk balls. Seriously. I can eat them by the bushel full I’d say whether they are Whoppers like we have here in Virginia or my favourite Maltesers that are found in Ireland. Some of my favourite desserts from the past were chock full of Malted Milk Balls Like this Malteser Chocolate Cookie Tart from a couple of St. Patrick’s Days ago.

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Oh and then more recently there were these Malted and Salted Buttered Popcorn Cookies.

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Yup, any dessert sporting a malted milk ball will instantly get my attention and most likely ever lasting devotion. And this Ice Cream is no exception. Another thing that I really love about this ice cream is the Guinness. Guinness really gives this chocolate ice cream the most amazing flavour. Guinness pretty much does that. I love desserts baked with Guinness, I love meats braised in Guinness, but….and now it’s time for a true confession moment…I don’t really like drinking a pint of Guinness. (shock! horror!) A sip is good, but if I drink a whole pint, I feel as though I’ve eaten a loaf of bread. I’m kind of done for the evening. But boy do I get excited when I see that it is being used as an ingredient in a recipe. Always a winner!

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And in this ice cream it works to accent the chocolate flavor. So what you end up with is an incredibly creamy, rich, decadent chocolatey ice cream with a nostalgic malted taste and the occasional thrillingly satisfying crunch of a malted milk ball. Be still my heart! Ice Cream perfection!

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Malted Guinness Chocolate Ice Cream with Malted Milk Balls

  • Servings: Makes 1 Quart Ice Cream
  • Difficulty: easy
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recipe from: Picky Cook

Ingredients:

  • 7 ounces milk chocolate, finely chopped
  • 1 cup whole milk
  • 1/2 cup sugar
  •  pinch of salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • 3/4 cup Guinness Stout
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon espresso powder
  • 1 Tablespoon + 1 teaspoon malt powder
  • 5 ounce of malted milk balls (like Whoppers or Maltesers), roughly chopped

Directions:

Place the milk chocolate in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar and salt in a medium saucepan over low – medium low heat.

In a separate bowl, whisk together the egg yolks. Slowly pour a bit of the warm milk mixture into the egg yolks to temper and whisk constantly. Continue adding warm milk to the egg yolks, whisking constantly. Once egg yolks have tempered, add the yolk/milk mixture back into the saucepan.

Raise the heat to medium and stir with a heatproof spatula. Continue to stir until the mixture thickens and coats the spatula.

Pour the milk/yolk mixture through the strainer into the milk chocolate. Stir until the chocolate has melted. Once the mixture is smooth, whisk in the cream, followed by the Guinness, vanilla, espresso powder and malt powder.

Once mixture has cooled to room temperature, cover with plastic wrap, pressing it to the surface of the liquid. Place in refrigerator overnight.

On the following day, freeze in your ice cream maker according to the manufacturer’s instructions. In the final 5 minutes or so of churning, add in the chopped malted milk balls.

Put into container and place in freezer.

Enjoy!

Malted Guinness Chocolate Ice Cream with Malted Milk Balls brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 

 


Guinness Braised Beef Short Rib Sandwiches on Waterford Blaa

March 10, 2015

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So my oh my…if I must say so myself, these Guinness Braised Beef Short Rib Sandwiches on Waterford Blaa are just phenomenal! Actually the husband was pretty quick to declare this himself when they made their first appearance on our dinner table. I was pretty sure they would be right up his alley though. I mean we are talking a sandwich piled high with shredded Guinness braised short ribs, sweet caramelized onions and melted ooey, gooey Dubliner Cheese.

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As far as I’m concerned you really can’t go wrong with short ribs. They are so flavourful, so melt-in-your-mouth tender all on their own, but when braised in Guinness they take on some of that deep, malty, nutty flavour. Comfort food extraordinaire! Oh and I don’t want to forget the bread part of the sandwich. It is not just some store-bought hamburger bun. No, this special shredded beef needed and equally special roll. So I decided to bake up a batch of Waterford Blaa. I originally told you about this unique bread from Waterford, Ireland (no surprizes there huh?) when I used it for Chip Buttys (also supreme comfort food).

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Pronounced blah (you know as in blah, blah, blah….), it is a white soft yeast bread which is sprinkled with flour before being baked. It kind of “snows” flour when you pick it up (hah! Like we need anymore snow around here…) Unique to Waterford, I couldn’t think of a better roll for this Irish Short Rib Sandwich. Serve these at your St. Patrick’s Day festivities and you’ll be the talk of the town!

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Guinness Braised Beef Short Rib Sandwiches on Waterford Blaa

  • Servings: 4
  • Difficulty: easy
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recipe slightly adapted from: Life Tastes Good 

Ingredients:

  • 2 pounds beef short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, sliced
  • 1 tablespoon freshly minced garlic
  • fresh thyme, 3 -4 sprigs, leaves only
  • 1 (14.9 ounce, approximately) can of Guinness
  • 1 Cup beef stock
  • 2 tablespoons butter
  • pinch of salt
  • 3 good sized yellow onions, sliced thinly
  • slices of Dubliner Cheese
  • 4 Waterford Blaa Sandwich Baps (recipe to follow, or click here to see my blog about this unique Irish Bread) – butter each half and lightly toast under broiler

Directions:

Season the short ribs with 2 teaspoons kosher salt and 1 teaspoon ground black pepper. Dredge the seasoned ribs in the flour until lightly coated, shaking off excess.

Heat a dutch oven over mid-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Allow the fat to heat up just a bit, but don’t burn it. Then add the ribs in a single layer and brown on all sides. You might not be able to fit all of them into the pan at once. That’s okay. Brown what you can on all sides and then remove the browned ribs and set aside until all ribs are nicely browned on all sides. This will take 4-5 minutes on each side to brown, but it is worth it. The browning definitely adds flavor.

When all the ribs are browned, remove them from the pan and set aside. Reduce the heat to medium, and add the sliced onion and 1 tablespoon freshly minced garlic to the pan. Cook, stirring, for about minute, add the thyme and cook for 30 seconds more and then pour in the can of Guinness. Stir, being sure to scrape all the browned bits from the bottom of the pan. Add 1 cup of beef stock into the pan and stir, bringing to a gentle boil.

Return the beef short ribs to the pan, cover and reduce heat. Allow the ribs to simmer until very tender – about 2 hours.

If you’ll be eating your short ribs sandwiches the same day, go ahead and start your caramelized onions. Heat a skillet over medium heat and melt 2 tablespoons butter. Add the sliced onions and a pinch of salt and stir, cooking, until they are tender. Reduce the heat to mid-low and continue to cook until the onions are a nice caramel color, stirring occasionally. This will take about 30-45 minutes. Once they are a deep golden color, give them a taste and add salt and pepper to your liking. Set aside.

When the short ribs are fall-off-the-bone tender, go ahead and remove the bones and discard. Shred the beef with two forks and set aside.

Pour the sauce in which the beef cooked into a gravy separator so that you can easily be rid of any excess grease. Or if you have mad skills you can attempt to skim grease from the top. Add shredded beef back into sauce if you are not ready to serve. Leaving it to sit in the sauce overnight will intensify the flavours. However, if it is showtime, just divide the beef among the four toasted buns and top with a spoonful of the sauce in which the ribs cooked. Then top with caramelized onions and a slices of Dubliner Cheese. Pop the sandwich back under the broiler to melt the cheese.

Enjoy!

Waterford Blaa

recipe originally from: I Married an Irish Farmer or see my blog about it here.

yield: 8 rolls

Ingredients:

  • 10 gram active dry yeast (about 1 tablespoons & 3/4 teaspoon)
  • 10 grams caster (superfine) sugar ( about 2 1/8 teaspoon)
  • 500 grams Bread Flour, plus more for dusting (A little shy of 4 cups)
  • 10 grams sea salt ( about 1 3/4 teaspoons)
  • 10 grams Unsalted butter ( about 3/4 tablespoon)

Directions:

Dissolve the yeast and sugar in 275ml lukewarm (98° F) water. Leave for 10 minutes. It should get nice and frothy, indicating that the yeast is alive and well.

Pulse flour and salt a couple of times in food processor to combine. Add the butter, cut into small bits and pulse 2-3 times.

Transfer flour/butter combination to the bowl of a stand mixer. Add the wet to the dry ingredients and mix until combined. Change to dough hook and knead for about 10 minutes, until the dough is smooth and elastic. It will go from rough to shiny.

Place in a bowl, cover with cling film, and leave in a warm place for 45 minutes. Remove from the bowl and knock back , pushing the air out the dough. Rest for 15 minutes, to give the gluten time to relax; this will make shaping easier.

Divide the dough into eight pieces. Roll each piece into a ball. Rest for five minutes more, covered.

Dust a baking dish with flour and place the dough balls, side by side. Dust with flour. Leave in a warm place for 50 minutes.

Preheat oven to  410° F (210° C, gas mark 6.5). Liberally dust the blaas with flour from a sifter for a final time and bake for 15-20 minutes.

Enjoy!

Guinness Beef Short Rib Sandwiches on Waterford Blaa brought to you by: Runcible Eats (www.leaandjay.com)


Upside Down Caramel Apple Cake with Whiskey Whipped Cream

March 9, 2015

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Upside Down Caramel Apple Cake with Whiskey Whipped Cream?!! Now that’s what I’m talking about! I LOVE apples, absolutely one of my favourite fruits who doesn’t love Caramel much less whiskey? This is a perfect St. Patrick’s Day dessert. After all there is a legend that St. Patrick himself planted an apple tree just outside of Armagh city.

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Apparently I am not the only one who was wild about this dessert. I have actually been calling it “Gimlet’s Fall from Grace” around the house. Our pup, Gimlet, is usually very well behaved. He “never” eats food off of the table or even coffee table. It wasn’t too long after I bragged just that about him that I was taking pictures of this cake. Luckily I had pretty much finished with the photo shoot when I was suddenly summoned to come outside. When I returned I was met at the door by a very guilty looking puppy. When I raised my gaze over to the coffee table where I take most of my photos, what did I see but my beautiful Upside Down Caramel Apple Cake with a big old chomp taken right out of it! What the what! This dog never messes up!  We have left cheese and crackers and sausage on that table over night and he didn’t even give it a second look. Well…I guess that isn’t entirely true. He did succumb to temptation once before. Yup….that time it was a Banana Rum Muffin that did him in. Well, I assure you I tried to be all stern and outraged, telling him what a BAD dog he was, but I have to admit, it was pretty amusing.

How could you be mad at this adorable little face?

How could you be mad at this adorable little face?

And I think a great testimony to how irresistible this Upside Down Caramel Apple Cake truly is.

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I must admit, when I turned that cake over onto the serving platter and saw that rush of molten, gooey caramel pouring down over the cake, I found it a bit difficult to contain myself as well. My first urge was to just take a big old bite right out of the side of it. So I guess I’ll have to give poor Gimlet a break…afterall, he’s only human…

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Upside Down Caramel Apple Cake with Whiskey Whipped Cream

  • Servings: 10 -12 slices
  • Difficulty: easy
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recipe inspired by: epicurean

Ingredients:

For the Caramel:

  • 1/2 cup firmly packed brown sugar
  • 1/4 cup butter
  • 1/2 teaspoon cinnamon
  • 8 oz. heavy whipping cream, divided

For the Cake:

  • 2 apples – one sliced into thin wedges, one chopped into 1/2″ – 1″ cubes.
  • 1 1/3 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup plus 1 Tablespoon superfine sugar (caster sugar)
  • 2 eggs
  • 1 – 2 Tablespoons milk

Whiskey Whipped Cream:

  • Remaining whipped cream
  • 2 Tablespoons confectioner’s sugar
  • 2 Tablespoons Irish Whiskey
  • Caramel Sauce for Drizzle (can use store bought or if you are feeling industrious, whip up a batch of my Perfect Salted Caramel Sauce.)

Directions:

Preheat oven to 350° F. Grease a 9 inch round cake pan and set aside.

In small sauce pan over low heat, combine brown sugar, butter and 2 Tablespoons of the whipping cream. Cook and stir until the butter and sugar are melted. Pour caramel into the bottom of the prepared 9″ cake pan. Arrange apple slices in concentric circles on top of caramel. Set aside.

Combine flour, baking powder, cinnamon and salt in bowl. Whisk together. Set aside.

In the bowl of a stand mixer combine butter and superfine sugar. Beat until light and fluffy. Add the eggs 1 at a time, mixing until egg is fully incorporated before adding the next.

Fold in 1/2 the flour mixture, mixing only until just combined. Then add the other 1/2 of the flour mixture and milk. Gently fold in the cubed apple.

Carefully spoon the batter over the caramel/apple mixture in the 9″ cake pan. Bake for 40 -50 minutes, or until toothpick inserted into center comes out clean.

Cool for 2 -3 minutes on a wire rack and then carefully invert the cake onto a serving plate.

Just prior to serving, beat the remaining whipping cream until soft peaks form. Add the powdered sugar and whiskey. Beat until stiff peak form. Dollop over cake slices as they are served.

Enjoy!

Upside Down Caramel Apple Cake with Whiskey Whipped Cream brought to you by: Runcible Eats (www.leaandjay.com)


Savory Crispy Pancakes

March 8, 2015

 

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So I’ve got a bad feeling right about now. Not one of those “oh no, disaster is imminent” kinds of feelings, but more like a “I totally missed out on that” deprived kind of feeling. As it turns out, kids in  Sweden, the UK, Ireland, Italy and Iceland (and possibly even more countries) have been happily enjoying a childhood staple known as the Findus Crispy Pancake for years. Apparently if you talk to any person who was a child from the 1970’s on in these countries they will become oh so nostalgic and wax poetic about these crispy pancakes, the most wonderful comfort food they remember. From the many blogs I’ve read, it seems that children really wanted these mass-produced , deep-fried, frozen savoury pancakes which were filled with apparently suspect meat (more on that later…) and gloopy sauces, but their wise Moms (lesson here…always listen to your mom…) wouldn’t let them have them. Now that they’re grown, they’ve found that if they are feeling a bit retro and can’t find these little blasts from the past in their local market, (you can possibly blame the great UK Findus Factory fire from a few years back…) they can just make them at home. Even Hugh Fearnley-Whittingstall from the River Cottage has tried his hand at reproducing the classic treat. (Take a look at the video link of him doing just that noted below). But for those of us here in the U. S. of A….not a crispy pancake in sight. In fact, I had never heard of them until I read about them on Warm & Snug & Fat (great blog! ). That was the moment that I figured out that I had been cheated!

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But what is a Crispy Pancake? Well apparently it is a pancake which has been filled with various mixtures of meats and or cheese, folded over, breaded and deep-fried. Findus sold many varieties of these frozen delicacies, such as Cheddar Cheese, Chicken Sweetcorn & Bacon, Chicken Curry, Minced Beef & Onion, Ham & Cheese, Tomato & Mozzarella. They even tried to get a bit posh and sell a Lobster Thermidor one a few years back. But alas, Findus was recently hit with quite a scandal back in 2013 when it was revealed that the “beef” in their beef lasagne was actually mostly horse meat. And that was not true only of the lasagne beef, turns out that the beef in the Minced Beef Crispy Pancake was also quite suspect. Yikes! (As I said…always listen to your Mom).

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Hmmm…I’m thinking that these Findus Pancakes sound a bit like Hot Pockets, but not really. And horse meat scandal aside, I was really curious about these little devils. As I’m sure those of you who have been following along with me know, the husband and I love meat pies, and this is basically a meat pie in a deep-fried kind of pancake way. So, there was nothing to be done but to go ahead a make a bunch up. I did the Chicken, Sweetcorn & Bacon recipe as did Amee at Warm & Snug & Fat. I must say, Savory Crispy Pancakes are delicious! I don’t know if these are anything like those original Findus ones from everyone’s (but mine) childhood, but wow, they are pretty yummy! Crispy and crunchy on the outside, with a warm rich and gooey bacon-y filling. These are great for breakfast, brunch, lunch, dinner…Oh and then there is Pancake Tuesday (Pancake Day). You know the day that some folks call Fat Tuesday? The Tuesday before Lent. These would be just the thing to serve then. Whew! I’m so glad I’m in the know now…make up a batch today so that you will be too! And if you grew up privy to this pancake secret, you should really do a Findus Pancake brunch, complete with fancy champagne drinks and all, just for old times sake…

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Savory Crispy Pancakes

  • Servings: Eight 5
  • Difficulty: easy
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recipe slightly adapted from Hugh Fearnley-Whittingstall from River Cottage (watch him actually cook them here) via Warm & Snug & Fat

Ingredients:

For the Pancakes:

  • 165 grams all-purpose flour
  • Pinch of salt
  • 1 small egg
  • About 300ml whole milk
  • Oil for frying

For the Chicken/Sweet corn filling:

  • 25 grams butter
  • 25 grams all-purpose flour
  • 250 ml hot chicken stock
  • Kernels sliced from 1 cob of corn (3/4 cup corn)
  • 2 chicken breasts, thinly sliced (about 4 ounces)
  • 6 slices bacon, diced
  • 1 garlic clove, finely chopped
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • Salt and freshly ground black pepper

For Final Assembly:

  • 6 Tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 200 grams Panko or fine white bread crumbs
  • A little paprika (optional)
  • A little turmeric (optional) -Apparently these pancakes a la Findus had a pronounced nuclear orange coloring and the tumeric will help you achieve this fake tan look.
  • Oil, for frying

Directions:

For the Pancakes:

Place the flour and salt in a bowl. Break the egg into the centre, then start whisking it into the flour, gradually incorporating the milk. Keep adding milk and whisking until you have a smooth batter the consistency of single cream. Rest the batter in the fridge for 30 minutes.

For the Filling:

Melt the butter in a small pan over a medium heat. Stir in the flour to make a roux, then cook this gently for two minutes. Remove from the heat, add a good splash of the hot stock and beat until you have a smooth paste. Repeat with a little more stock, then a little more. Add the remaining stock in two or three lots, beating well with each addition to get rid of any lumps. Return the pan to the heat. Bring slowly to a simmer, and cook gently for a couple of minutes, stirring often, until thickened. Add the chicken, bacon, corn kernels, garlic and herbs and simmer for another five minutes or so, until the chicken is completely cooked. Season with salt and pepper. Leave to cool.

To Cook the Pancakes:

Heat a little oil in a small frying pan (about 6″ or 15cm in diameter) over a high heat. Pour in 1/3 cup of the pancake batter, immediately swirling the batter around to form a pancake (don’t make it too thin – these need to be a little more robust than your standard crepe). Cook for a minute or two, until bubbles appear on the surface of the  pancake and it is golden-brown underneath. Flip it and cook the other side for another 30 seconds or so. Transfer to a plate. Repeat with the remaining batter.

Final Assembly:

To assemble, take one pancake and spoon some of your chosen filling on to one half of it. You only need a tablespoonful or so – don’t overfill the pancakes. Brush some beaten egg around the edge of the pancake and sprinkle on a little flour to form a natural glue. Fold the pancake over to make a half-moon shape, and press the edges to seal.

Put the flour in a deep dish and season well with salt and pepper. Put the beaten eggs in a second dish, then the Panko or breadcrumbs in a third. Season the breadcrumbs, if you like, with paprika and turmeric – not essential but it gives the pancakes their fake tan orange colour, which is large part of their charm. Dip the stuffed pancakes into each of the three dishes until completely breaded.

Heat a 1mm layer of oil in a large frying pan over a medium heat. Fry the breaded pancakes a few at a time, for about 3 minutes on each side, or until golden brown and piping hot in the middle. Drain briefly on kitchen paper. Serve straight away.

Enjoy!

Savory Crispy Pancakes brought to you by: Runcible Eats (www.leaandjay.com)

 


Baileys & Coffee Pots de Crème with Baileys Whipped Cream Topping

March 7, 2015

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I am so excited about the recipe I have for you today…Baileys & Coffee Pots de Crème! Why so excited, besides that fact that I’ve got 7 days of my St. Patrick’s Day blog-a-palooza done and dusted (only 10 more days to go…)? Well, I am excited about that, but I’m also thrilled because these little treats are quite possibly a game changer for me. Not only were they delicious, and I’m talking a swoon-worthy kind of dessert, but they were so easy to make. I’m serious. No baking. Just a few whrrrr’s of the food processor and some chill time. And then before I knew it I had these simple yet elegant, boozy, rich, chocolatey decadent desserts, ready to be garnished and served.

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Pots de Crème (pronounced Po – think how southerners might pronounce “poor”- de Krehm) are a french custard which dates back to the 17th Century. Traditionally served in little pot shaped dishes (hence their name) or demitasse cups they are usually baked at low heat in a water bath. Their consistency is similar to a chocolate mousse but more dense yet not quite as firm as a flan. But this recipe today is for the new fangled Pots de Crème. As I said…no baking is involved. I’m telling you these little dreams are so easy to make you could do it first thing in the morning, while you’re still sleeping…perhaps before you’ve even had your first sip of coffee (or tea). Well, that might not be true, but they are pretty dang easy.

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However that doesn’t mean that there aren’t a couple of really important things you must do to ensure the success of this recipe. First of all, those eggs need to be room temperature. I promise you it will not work if you pull the eggs straight out of the fridge. Easiest thing to do is just set them out the night before. Oh come on! They are not going to go bad sitting out over night! But if this makes you nervous, you can let them soak in a bit of warm water to bring them up to room temperature. Again, I said warm water. Not boiling hot water. You don’t want to cook them at this point. Next important thing to remember is that it needs to be HOT coffee, not room temperature. I’m talking like McDonald’s lawsuit temperature coffee. That coffee has to melt all the chocolate as well as kill any bacteria that might be in those raw eggs, so don’t mess around. Put it in the microwave if you must and nuke it…nuke it real good! And finally once you’ve added the very HOT coffee, make sure you run the blender long enough that the chocolate is thoroughly melted and uniformly mixed. That is pretty much it. You just pour it into whatever containers you plan to serve it in, leaving plenty of room for the whipped cream and pop them into the fridge. In 3 -4 hours they will be set and ready to serve.

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I did this step first thing in the morning, though after I had my first mug or two of tea, the day of a dinner party and didn’t even think about them until I was ready to serve later that night. So there you have it. No fuss, no muss. And what a rousing success they were with the dinner guests. I mean, who doesn’t love coffee and Baileys and chocolate (oh my!).

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Folks thought that I had slaved away all day to come up with those divine silky Baileys Coffee treats I was serving up. And I won’t tell them otherwise, but aren’t you glad I let you in on the secret?

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Baileys & Coffee Pots de Crème with Baileys Whipped Cream Topping

  • Servings: 6 - 10 depending on the size of your jars or dishes
  • Difficulty: easy
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recipe from: Slim Pickin’s Kitchen

Ingredients:

  • 12 oz. (1 bag) high quality semi-sweet chocolate chips
  • 4 eggs, room temperature
  • 2 tablespoons (possibly more depending on your mood…) Bailey’s Irish Cream, separated
  • 1 cup piping HOT, dark roast coffee
  • 1/2 pint heavy whipping cream
  • chocolate shavings or cocoa powder or even fresh fruit, for additional garnish

Directions:

Pour 1 tablespoon (or a bit more if you’re feeling a bit saucy) of Bailey’s Irish cream into the coffee and stir. Set aside.

Add chocolate chips and room temperature eggs (really – I can not stress it enough – not cold out of the fridge, but room temperature eggs) to a blender or food processor and pulse, about 5-6 times, until the chocolate is broken up into small bits. Small folks, try to make it as easy as possible for that coffee to work its melting magic.

Microwave that coffee to make sure it is really hot!

With the blender running, slowly stream in the Baileys coffee and continue blending until the chocolate melts and the mixture thickens.

Pour the Baileys and coffee mixture into 6-8 small mason jars, martini glasses, ramekins or tea cups and refrigerate for 3 -4 hours or until set.

Right before serving the pots de crème, add whipping cream to the bowl of a stand mixture and beat until soft peaks form. Beat in the remaining tablespoon (and perhaps a bit more…) of Baileys until well mixed.

Dollop the Baileys whipped cream on top of the pots de creme and serve with chocolate shavings or a dusting of cocoa powder.

Enjoy!

Baileys & Coffee Pots de Crème brought to you by: Runcible Eats (www.leaandjay.com)

 


Pan Haggerty

March 6, 2015

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Winter just won’t let go. We’ve had freezing rain, sleet, an ice storm and 8″of snow this week, not to mention that I have heard that the temperature is going to plunge down to 11° F (-12°C) tonight. I don’t know about you, but I think that seems a tad chilly for March. I guess there’s nothing to be done. Winter won’t leave until it is good and ready. So in the meantime I guess I’ll have to keep those ‘warm you up” recipes coming. I’ve got a great one for you today. Pan Haggerty. This dish, cooked and served in the same pan, is made up of potatoes, sauteed onions, bacon and cheese. Sounds great huh?

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Now there does seem to be some controversy whether it is an Irish dish or a British dish which hails from Northumberland. Seems everyone has a claim to it. I even read that sure it is associated with Northumberland, but that it was brought there by the Irish when they came to work in the mines. I don’t think it’ll ever be proven one way or another. But what I can tell you for certain is this rich, buttery, cheesy dish is definitely a winner! Served as a main dish or as a side, it is comfort food at its finest. And I think we could all use a bit of that right about now!

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Pan Haggerty

  • Servings: 4 - 6
  • Difficulty: easy
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recipe slightly adapted from: Seasons and Suppers

Ingredients:

  • 3 – 4 sliced bacon, diced
  • 1 medium yellow onion, sliced or diced
  • 3-4 sprigs of thyme, leaves only
  • 5-6 potatoes, thinly sliced into rounds (White potatoes or Yukon Gold – not Russets)
  • Salt and freshly ground black pepper
  • 1 – 1 1/2 cups grated Dubliner cheese (or substitute in your favourite)

Directions:

Preheat oven to 375° F.

In an oven-proof skillet, I prefer cast iron, over medium heat, heat a small amount  butter. Add the onions and a pinch of white sugar. Cook, stirring often, until onions are golden, about 10 minutes. Remove onions from pan and place in a small bowl. In the same pan, fry the bacon until browned and slightly crisp. Remove from the pan and combine in the bowl with the reserved onion and fresh thyme leaves.

In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Sprinkle with 1/3 of the onion/bacon mixture. Add another layer of potatoes and another 1/3 of the bacon/onion mixture. Season lightly with salt and pepper. Add another layer of potatoes and the final 1/3 of the onion/bacon mixture. Top with a final layer of potatoes.

Cover the pan with a lid or a piece of tin foil and reduce the heat to a low. Cook for 15-20 minutes, or until the bottom layer of potatoes are golden.

Uncover the pan and place the skillet in the oven. Bake for 30 minutes or until potatoes are tender. Remove from oven and top with grated cheese.

Return pan to the broiler and heat until cheese is melted and and edges of potatoes are crisped, about 5 minutes more. To serve, cut wedges from the pan.

Enjoy!

Recipe brought to you by: Runcible Eats (www.leaandjay.com)

 

 


Cider-Brined Pork Chops with Sauteed Apples

March 5, 2015

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You might be wondering what makes Cider-Brined Pork Chops with Sautéed Apples a particularly Irish recipe. I suppose I would be hard-pressed to show an Irish provenance for it were someone to require it. What I can say is that all of the ingredients used in this dish are abundant in Ireland and have been part of the cuisine there for thousands of years. Indeed there is archaeological evidence which indicates that apples have been grown there for over 5000 years and cider making stretches back at least 2000 years if not more. We also know that wild boar was being consumed in Ireland as far back as 7000 BC. So although I didn’t actually find this recipe in an Irish cookbook, I know it is the type of dish, made with fresh locally sourced ingredients, that you would be likely to encounter when visiting the country. And I’ve got to tell you, it is absolutely delicious!

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You see these pork chops have been brined overnight in cider based brine. A brine is similar to a marinade, but is able to really permeate the meat, and infuse it with flavour. It also works to tenderize the meat. And these pork chops would nearly melt in your mouth!

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The classic combination of pork and apples also delivers that savory sweet sensation that I love. This dish would be very welcome in Fall when apples are in season but would also make a very nice St. Patrick’s Day offering. Now that I’ve made it once, I get the feeling that the husband will do his best to keep it in frequent rotation.

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Cider-Brined Pork Chops with Sautéed Apples

  • Servings: 2
  • Difficulty: easy
  • Print

recipe from: The Corner Kitchen

Ingredients:

For the brine and pork:

  • 2 cups apple cider
  • 2 Tablespoons salt
  • 2 Tablespoons brown sugar
  • 2 pork chops, about 1 pound each
  • 1 Tablespoon olive oil

For the apples:

  • 2 Tablespoons butter
  • 1 apple, peeled, cored and sliced
  • 1/2 Tablespoon brown sugar
  • 1/4 cup dry white wine
  • 1/3 cup apple cider
  • 1/4 cup chicken stock
  • 2 sprigs fresh thyme (can sub in 1/2 teaspoon dried thyme)

For the pan sauce:

  • 1/4 cup apple cider
  • 3/4 cup chicken stock
  • salt and freshly ground pepper

Instructions:

For the brine:

In a medium bowl whisk together the apple cider, salt and brown sugar. Continue mixing until the salt and sugar are completely dissolved. Pour the brine in a large resealable plastic bag, along with the pork chops. Seal and refrigerate for at least 4 hours, though preferably overnight.

Preheat the oven to 400°F.

For the Apples:

Melt the butter in a sauce pan over medium heat. Add the apple and brown sugar and stir to coat. Cook until the apples begin to soften, stirring occasionally, about 5 minutes. Pour in the wine and cook until mostly reduced. Stir in the apple cider, stock, thyme and a pinch of salt and pepper. Cook until the apples are very soft and most of the liquid has been absorbed. Set aside.

For the Pork Chops and pan sauce:

Remove the pork chops from the brine. Discard the liquid. Pat the meat dry and season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large cast iron, or oven safe skillet, over medium high heat. When the oil is very hot (you’ll notice ripples in the oil), but not yet smoking. Add the pork chops to the pan. Cook until there is a good sear and the meat is browned, 3 -5 minutes. Use tongs to flip the meat and cook for another 3 -5 minutes to sear the other side.

Transfer the pan to the oven and cook for 10 – 15 minutes, depending on the thickness of the pork chops. The most accurate measure  of doneness is to test the temperature of the meat, which should be a 145°F. When the meat is completely cooked remove the pan from the oven and transfer the pork chops to a plate.

Add 1/4 cup apple cider and 3/4 cup of chicken stock to the same pan you used to cook the pork, and cook over high heat, scraping the bottom of the pan. Bring the liquid to a boil and cook until it’s reduced by at least half. Taste and season with additional salt and pepper, if necessary.

To serve, divide the pork chops between plates, top with apples and spoon the pan sauce over the meat.

Enjoy!

Cider-Brined Pork Chops with Sauteed Apples brought to you by: Runcible Eats (www.leaandjay.com)


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