Popovers with Boozy Orange Cranberry Butter

November 27, 2019

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Oh my gosh, Thanksgiving is nearly upon us. And that being said – the full blown holiday season is ready to step full into the spotlight on the very day following…but we won’t think about that today… Back to Thanksgiving … And like many of you, I’ve been stationed in the kitchen a whole lot . It’s weird right? Days of preparation and cooking and BAM! It is all over in about an hour. Well, the eating that is. Then there is the clean up – which is pretty substantial. And then there is the figuring out how to fit all of the leftovers into your fridge. And speaking of leftovers, I do have a great Thanksgiving feast leftover recommendation for you today… That is assuming you have some leftover cranberry sauce on hand. What I’m going to share with you is a wonderful day after Thanksgiving Treat, A Black Friday pastry if you will – Popovers with Boozy Orange Cranberry Butter.

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Hopefully you are planning to make my Boozy Orange Cranberry sauce for Thanksgiving this year. That stuff is like cranberry crack – I’m telling you! It’s so delicious, it shouldn’t just be reserved for one meal out of the year. And it is very easy to make.

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And although today is the day before the big day and the supermarkets are full of scenes from Dante’s Inferno…Seriously – if you head out to grocery shop today – you better steel your nerves because you will be wondering what fresh hell you have arrived in! But, you’ve got this. Take a deep breath. There is still have time to not only plan your feast, if you haven’t already done so, but to go out and hunt and gather your ingredients. So in attempt to inspire you, let me take a moment to give you a bit of a Thanksgiving recipe roundup of delicious recipes which I have shared with you in the past. One of my all time favorite recipes, which I am indeed making this year is Smoky Bacon Cream Biscuit Dressing. The Husband has actually declared Thanksgiving would be ruined if this dish wasn’t on the table. It is so decadent, chock full of homemade Cream Biscuits, mushrooms and one whole pound of bacon (can’t go wrong with bacon!).

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Another Thanksgiving staple at our house are Heavenly West Virginia Dinner Rolls. These moist, tender and slightly sweet yeast rolls are a must for us.

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But we really LOVE bread around here, so I’ve also made these lovely Amish Dinner Rolls. Yes – that is in addition to the West Virginia Rolls. Told you we love bread. I’ll do a few extra revs in the gym – it will be totally worth it!

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And talking about hitting the gym – how about some dessert? Like these Inside Out Pumpkin Muffins filled with Cider Cinnamon Cream Cheese.

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Or this ahhhh-mazing Thanksgiving Pie – Toffee Blonde Pie with Cinnamon Toast Crunch Crumb Crust, Pumpkin Ganache & Boozy Cranberry Sauce topping.

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And if you do have any leftovers, I shared Holiday Leftover Pies recipe with you.

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But wait! Now that I mention leftovers, I’ve realized that I’m getting completely carried away with all this food! Lets get back to the recipe at hand today, which does indeed involve leftovers – those Popovers with Boozy Orange Cranberry Butter.  So what you’ll need is some leftover Boozy Orange Cranberry Sauce. You whip up some butter and then add that cranberry sauce to it. Bake up a batch of Popovers. Popovers might seem a bit intimidating but I’m telling you they are easy peasy. The recipe I’ve included will yield up a dozen sugar dusted, absolutely divine little treats.

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Make sure to serve them hot out of the oven

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slathered with that magical Cranberry butter. Folks will lose their minds! Now you can spread this luscious Cranberry Butter over anything you want – toast, bagels, biscuits, oatmeal….but hot, crisp on the outside, tender on the inside, popovers are pretty impressive you’ve gotta admit. We have enjoyed ours in the past on Black Friday. You know, we had to make sure we’d be fueled up for the take-no-prisoners day of serious shopping. But these popovers would turn any meal into a special occasion and  they elevate that Cranberry Sauce to an even higher level. Hope everyone has a very Happy Thanksgiving!

 

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Popovers with Cranberry Butter

  • Servings: 12 popovers
  • Difficulty: easy
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recipe adapted slightly from: King Arthur Flour

Ingredients:

For the Popovers:

  • 2 teaspoons bacon grease, butter, or lard
  • 1 tablespoon granulated sugar
  • 241 grams All purpose flour
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • 454 grams whole milk, at room temperature

For the Cranberry Butter:

  • 170 grams unsalted butter
  • 1/4 teaspoon salt
  • 57 grams (1/4 cup) Boozy Orange Cranberry Sauce ( Or you can use whatever leftover cranberry sauce you have on hand – though I’m not sure that stuff that slides out of a can will work…)

Directions:

Preheat the oven to 400°F. Use the bacon grease, butter, or lard to grease a 12-cup muffin pan or a large, 6-well popover pan. Lightly sprinkle the insides of the wells with the 1 tablespoon sugar.

To make the cranberry butter: Beat the butter and salt at medium speed until light and fluffy. Add the leftover boozy orange cranberry sauce and mix at low speed until well blended. Set aside.

To make the popovers: In a blender or food processor, combine the flour, salt, eggs, and milk until smooth. Pour the batter into the prepared pan, filling the cups halfway.

Bake the popovers for 30 to 40 minutes, until the tops are deep brown. Remove them from the oven and pierce the tops with a paring knife to allow steam to escape. Cool for 5 minutes, then transfer to a warm serving dish. Dust with confectioners’ sugar if desired; serve warm, slathered with cranberry butter.

Enjoy!

Popovers with Boozy Orange Cranberry Butter brought to you by Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Popovers with Boozy Orange Cranberry Butter:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Cuisinart Pro-Classic Food Processor

Nordicware Grand Popover Pan

 


Overnight Leftover Corned Beef & Irish Cheddar Strata with Crispy Hash Browns

March 14, 2019

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So I know, I know…St. Patrick’s Day hasn’t even happened and here I am talking about corned beef leftovers. But I just want you to be ready, you know…have a plan, be one step ahead…you get it. And this Corned Beef & Irish Cheddar Strata will do that for you. A strata is basically a savory bread pudding. And this one has layers of gorgeous corned beef and creamy Irish cheddar. But wait, I’m not done. If that didn’t have your mouth-watering, it is topped with crispy hash browns!

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And here is the amazing thing – you do the majority of the preparation the night before you want to serve it. So after you enjoy your St. Patrick’s Day corned beef and cabbage, you take a few seconds to assemble this strata. The pop it in the fridge and get on out there to enjoy the parades or parties or whatever shenanigans your heart desires. When you get up the next morning all you have to do while you’re having your coffee and swearing that you’ll never drink again, is bake the strata. While it’s baking prepare the hash browns and voila! Your recovery brunch is ready! I’m assuming, of course, that you did partake in a few green beers…Not only will folks be thrilled by your big Corned Beef feast on St. Patrick’s, but you can wow them and cure their hangover the next morning with this yummy strata.

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Overnight Leftover Corned Beef & Irish Cheddar Strata with Crispy Hashbrowns

  • Servings: 4 -6
  • Difficulty: oh so easy
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Ingredients:

  • 6 – 8 slices (8 oz.) challah, sliced into 1″ cubes
  • 1 lb. leftover corned beef brisket, chopped or sliced
  • 8 oz. Irish cheddar, grated (I used Kerry Gold Cheddar)
  • 3 eggs
  • 1 1/2 cups half & half
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 10 oz. frozen mini potato hash browns (you can substitute in tater tots, or if you are feeling industrious, make a fresh batch of  hash browns from any leftover potatoes you might have from your St. Patrick’s Day feast)
  • minced fresh chives for garnish

Directions:

Butter an 8X8″ square dish. Spread 1/2 of the bread cubes over the bottom. Top with 1/2 of the corned beef and then scatter 1/2 of the cheese over that. Repeat the layering, ending with the cheese.

In a large bowl, whisk the eggs. Add the half-and-half, salt and pepper. Whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and weigh it down with heavy cans, bottles or pie weights. Chill overnight.

Preheat oven to 325°F.

Remove the strata from the fridge 20 minutes before baking and let it come to room temperature.

Bake until the center is puffed and the edges have pulled away from the sides – approximately 50 – 60 minutes.

Let strata stand while preparing the hash brown topping.

Cook hash browns according to package directions. You want the hash browns to be crispy, so possibly cook a bit longer than the package recommends.

Arrange the crispy hash browns over the top of the strata. Garnish with chives.

Enjoy!
Overnight Leftover Corned Beef Strata with Crispy Hashbrown Topping brought to you by Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Overnight Leftover Corned Beef & Irish Cheddar Strata with Crispy Hashbrowns:

Kerry Gold Cheddar

Le Creuset Square Baking Dish

 

 


Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce

March 12, 2019

 

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Breakfast for dinner? Absolutely – especially if it is this dish! Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce is just amazing. Now, I know when you hear bacon, you might be thinking breakfast. But this is a pretty hardy meal and everyone knows, bacon is good anytime – breakfast, 2nd breakfast, elevenses, lunch, tea, dinner, supper, late night snack…I think you get the picture.

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The bacon I used here is not the streaky bacon you are likely more familiar with. This is Irish Bacon or rashers. It is traditionally cut from the back of the pig rather than the belly, which is from where streaky bacon is cut. It is similar to Canadian Bacon, but I would say has a very different flavor. Irish Bacon, or rashers as they are usually called are cooked until done, but are not until crisp like American bacon. Truth be told, the original recipe for this dish calls for uncured loin of pork. A pork chop essentially, but I happened to have some rashers on hand, so there you have it. If you have pork chops, feel free to sub them in!

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One thing I can tell you is you are absolutely going to love this decadent, silky Colcannon Butter Sauce. I think the Husband wants to put it on everything now. And potato leek cakes are right up our alley as well. Can’t do wrong with fried potatoes, not to mention the leeks. We can’t get enough of them! All in all this meal was truly a winner and would be a perfect alternative to a corned beef & cabbage feast. Or maybe make it the day after St. Patrick’s…who says you can’t have it all!

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Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

recipe adapted from: BBC Good Food

Ingredients:

  • 8 slices Irish Bacon or Rashers
  • 2 leeks, trimmed, green & white parts separated and finely sliced
  • 2 Tablespoons butter
  • 3 potatoes, boiled and mashed
  • 1 heaping Tablespoon all-purpose flour
  • 3 Tablespoons heavy cream
  • 1 medium egg yolk

For the Colcannon Sauce:

  • 50 grams (1/4 stick) butter
  • 5 cabbage leaves, finely shredded
  • a small potato, finely diced
  • 4 Tablespoons white wine
  • 200 ml heavy cream

For Garnish: handful of cherry tomatoes (if desired)

Directions:

Make the potato cakes: Fry the dark green part of the leek in a little butter, and mix well with the potato, flour, cream and egg yolk.  Place the potato mixture into the refrigerator to cool. The mixture becomes easier to handle and shape when cool. Once it has chilled, then mould into four to six small round discs. Set aside until ready to serve.

Make the Colcannon Butter Sauce: Melt half the butter in a pan and add the cabbage and potato. Cook slowly for 5 mins, then pour in the white wine and reduce by half. Add the cream and reduce by half. Season and remove from the heat. Stir the rest of the butter into the sauce and keep warm until ready to serve.

Cook the Bacon: Heat a tablespoon of butter in a frying pan. Fry the rashers of bacon until they are golden on each side. Should only take a few minutes. Remove the bacon from the pan and set aside.

Add a bit more butter to the pan. Sweat the remaining white part of the leeks and some tomatoes if you desire. Season to taste. Remove from the pan and set aside. Fry the potato cakes in the remaining butter for 2 minutes on each side.

Enjoy!

Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce:

Donnelly Imported Rashers – This is for an 8 pack of bacon. More than you need for this recipe, but you might be feeding a crowd for all I know…


Twice Baked Breakfast Popovers

February 14, 2019

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Happy Valentine’s Day! Now I know you probably were most likely expecting some sort of gorgeous confectionary treat for a Valentine’s Day post. Some sugary, chocolatey delicious explosion. I know. And you can believe me when I say that is exactly what I would want. Truth be told…in a the shape of a cupcake for me. However, I wasn’t making myself a Valentine’s Day treat, I was making one for The Husband. Though one year I did get away with serving him up some cupcakes by making them Gin & Tonic Cupcakes:

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Sneaky right? But I can’t really do that every year. As I’ve mentioned before, he doesn’t even really like chocolatey desserts. (I know…weird right?!!!) And if he is going to get worked up about a dessert, it would probably be a fruit type thing like this lovely Cashew Crusted Blackberry & Lime Tart:

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But this year, I didn’t really have any dessert recipe in mind. Then it occurred to me… the Husband really likes eggs. I mean he really likes eggs. Like he says he “never gets tired of them” and “could eat them every day” kind of likes eggs. And he loves popovers.

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And who doesn’t like bacon? So although a bit unconventional, here is an incredibly tasty savory Valentine’s Day treat: Twice Baked Breakfast Popovers!

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Yup, that is freshly baked, golden brown popovers – hot from the oven

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Look at that steam1

just stuffed full of moist fluffy eggs, crispy bacon and gooey cheese. Yum right?!!!

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These delicious little devils were right up the Husband’s alley. And lucky for me they were quick and easy to make. The most difficult thing was not opening the oven to peek in on the popovers while they were baking. Frying bacon and scrambling eggs…peice of cake! And speaking of cake…the Husband didn’t miss it all! Valentine’s Day is all about spoiling your sweetie with their favorite treats. Just so happens my darlin prefers eggs over chocolate!

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Twice Baked Breakfast Popovers

  • Servings: 6 standard sized popovers, 12 medium-sized or 18 minis
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the Popovers:

  • 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
  • 340 grams (1 1/2 cups or 12 oz.) milk (skim, low-fat, or full-fat), lukewarm
  • 3/4 teaspoon salt
  • 177 grams (1 1/2 cups or 6 1/4 oz.) all-purpose flour
  • 43 grams (3 tablespoons or 1 1/2 oz.) melted butter

For the Filling:

  • 1 pound bacon
  • 2 tablespoons butter
  • 12 large eggs
  • 1/4 cup milk or cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bunch scallions, chopped, white and light green pieces separated from dark green pieces
  • 1/2 cup grated cheddar cheese, plus extra for sprinkling on top

Directions:

Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don’t want is for the tops of the popping popovers to be too close to the top of the oven, as they’ll burn.

Grease the wells of the popover pan. Make sure the oven is up to temperature before you begin to make the popover batter.

Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.

Add the flour all at once, and beat with a wire whisk till frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK. OR, if you’re using a stand mixer equipped with the whisk attachment, whisk at high-speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.

Stir in the melted butter, combining quickly.

Pour the batter into the popover pan wells, filling them about 2/3 full.

Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .

Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.

While the popovers are baking, prepare the bacon egg and cheese filling. Fry the bacon until crispy, then crumble it into 1/4″ – 1/2″ pieces. Set aside.

Beat the eggs with the milk or cream, salt and pepper. Set aside.

Melt the butter in a large frying pan over medium heat. Add the light green and white parts of the scallions and cook until softened. Add the egg mixture and cook, stirring until the eggs have just barely set. Remember, the eggs will cook further after they have been placed in the popovers. You do not want them overcooked.

Transfer the scrambled eggs & scallions to a mixing bowl and allow them to cool slightly. Then add the bacon and cheese.

Once the popovers are out of the oven and cool enough to handle, cut a slit in the side of each popover but don’t cut them completely in half. Spoon the egg mixture into the hollow portion of each popover.

Place the stuffed popovers on a parchment lined baking sheet, sprinkle with any remaining cheese and bake at 400°F for 10 – 12 minutes, until the cheese has melted.

Remove the popovers from the oven, garnish with he dark green scallions and serve hot or warm.

Enjoy!

Notes:

*You can buy a popover mix from King Arthur Flour (amazon link below as well) if you don’t want to make the popovers from scratch – although they are pretty easy to make.

*You can make these popovers in a muffin pan, though I do recommend getting a proper popover pan (link supplied below). If you are using a muffin pan make sure you grease it well, covering the area between the cups as well as the wells.

Twice Baked Breakfast Popovers brought to you by Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Twice Baked Breakfast Popovers:

King Arthur Flour Popover Mix

Nordic Ware Grand Popover Pan

Oxo Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

Scanpan Classic 10.25″ fry pan – I love my Scanpan frying pan! Wouldn’t scramble an egg in any other!

 


Nutella Star Bread

February 5, 2019

 

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So I gotta ask….are there any Nutella fans out there? Cause let me tell you I love me some Nutella! I did actually didn’t even know it existed until I was living in Ireland and my friend Theresa had a jar. I watched with amazement as she spread it over her toast. I was like “What! You can eat chocolate on toast!” I had no idea it was a thing. Yup, love at first bite. And I love bread as well. So making this Nutella Star Bread was a no brainer for me!

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It is not by chance that I’m blogging a recipe which features Nutella today. Today February 5th is World Nutella Day. This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella.

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A couple of years ago, the founders have transferred Nutella Day to Ferrero the company who owns that most beloved spread. Take a peek at their Facebook page and see how folks are celebrating the day! I love Nutella so I usually try to participate with a Nutella laden recipe every year. One of my favorite Nutella creations was this Nutella, Double Chocolate & Banana Tart which was quite stunning if I do say so myself.

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And there was the amazing Nutella Chocolate Chip Babka:

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And for quite a few years I was on a cookie streak. I made some Nutella Sea Salt Stuffies:

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And there were these irresistible Salted Peanut Butter & Nutella Sandwich Cookies – sweet salty bliss I tell you!

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I was still loving the salty / sweet thing when I blogged about  Salted & Malted Nutella Caramel Chocolate Chip Cookies. These cookies feature silky, decadent Nutella, creamy caramel, nostalgic malted goodness and rich chocolate chips, all rolled up together in a crunchy chewy salted cookie.

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But let me get back to talking about the recipe I’m sharing today: Nutella Star Bread. I found this recipe on the King Arthur Flour blog. The folks at King Arthur made it with a Cinnamon Sugar filling, which is delicious as well. That Christmas-y version is a staple around here come December.  So being very familiar with the recipe, I thought it would be quite easy to swap out the cinnamon sugar for Nutella, what with it being World Nutella Day and all. Worked like a charm!

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Visually stunning, everyone is always super impressed and thinks it must be soooo difficult to make. Truth be told it is pretty easy. It just involves making up an easy yeast dough, dividing it into 4 parts and rolling them out to 10″ circles and then a little layers, cutting and twisting of the dough.

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And I must say this treat isn’t all looks, this decadent, Nutella stuffed bread practically melts in your mouth!

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So what are you waiting for?! Grab you a jar of Nutella and dive right in! Great as a dessert, for breakfast or with a cup of tea or coffee, you just can’t beat this time-tested comfort food treat. So get your Star Bread baking and have a Happy Nutella Day!

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Nutella Star Bread

  • Servings: one star loaf - about 8 servings
  • Difficulty: easy
  • Print

recipe slightly adapted from: King Arthur Flour

Ingredients:

  • 241 grams (2 cups) all-purpose flour
  • 46 grams (1/4 cup) potato flour or instant mashed potato flakes
  • 35 grams ( 1/4 cup) nonfat dry milk
  • 198 grams to 227 grams (3/4 cup + 2- 4 Tablespoons) lukewarm water, enough to make a soft, smooth dough
  • 57 grams (1/4 cup) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant yeast
  • 25 grams (2 Tablespoons) sugar
  • 1 teaspoon salt

For the filling:

Nutella Hazelnut Spread ( I used about 1/2 of 13 oz. jar)

Directions:

First, measure the flour by gently spooning it into a cup, then sweeping off any excess. Or better yet, measure the weight of the ingredients using a handy-dandy kitchen scale. It is much more accurate than the using cups measurement systmen. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you’re using instant mashed potatoes rather than potato flour you can skip this sifting step.)

To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.

Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it’s nearly doubled in bulk.

Divide the dough into four equal pieces – again a kitchen scale really comes in handy here. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

On a lightly greased or floured work surface, roll one piece of dough into a 10″ circle. Place the circle on a piece of parchment and carefully spread the Nutella over it, leaving approximately 1/4″ – 1/2″ bare dough around the perimeter.

Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — Nutella spread, dough circle — leaving the top circle bare.

Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.

Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.

Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.

While the star is rising, preheat the oven to 400°F.

Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it’s nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.

Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners’ sugar and serve warm or at room temperature.

Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage.

Enjoy!

Nutella Star Bread brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Nutella Star Bread:

Oxo Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

SAF Instant Yeast

Thermapen Instant Read Thermometer by Thermoworks

6 Quart Dough Rising Bucket

Whole Milk Powder or here from King Arthur

 

 

 


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
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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


Cranberry Bannocks

January 24, 2017

img_5401I’mmmmmm back! Just like last year, and I think every year before that, I have great intentions of keeping up with this blog. Then…wham! The holidays run me right over and don’t post one word. You’d think I’d figure it out and just sign off to everyone right around Thanksgiving. I’m always back at it by January 25th, which is tomorrow, so I’m right on time. And what is the significance on January 25th? It is the birthday of Robert Burns. Robert Burns was born in 1759 and is regarded as the National Poet of Scotland. On January 25th folks throughout the world, though especially in Scotland, will be remembering him with a Burns Night Supper. And I’ve got a great traditional Scottish recipe to share with you, just perfect for the day…Cranberrry Bannocks!img_5389Bannocks, sometimes called griddle scones, are a quick bread which are cooked on top of the stove rather than baked in the oven. They are very similar to scones otherwise. Indeed in Scotland the words “bannock” and “scone” are often used interchangeably. Before the 19th Century bannocks were cooked on a “bannock stane” which was a slab of sandstone which was placed on top of a fire. Traditionally they were made with an oatmeal or barley flour and they could be either savory or sweet. One of the most famous types of bannocks is the Selkirk Bannock with is very similar to a fruitcake, chock full of raisins. They can be found in most supermarkets in the UK. Last year I shared a delicious recipe for Scottish Pancakes, or Drop Scones:IMG_3583

The year before was Steak Auld Reekie over Crispy Tatties & Neeps:

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The one prior to that was Dundee Cake with Hot Whiskey Marmalade:

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Then there was that fabulous Scotch Egg Pie:

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And I can’t forget that  Cock-a-leekie Soup:

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Which I always serve up with fresh toasted Struan:

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And I don’t want to forget those mouth-wateringly delicious Scotch Eggs:

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which I have also done Deviled.

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So there you have it! That is quite a few Scottish recipes which would be very welcome at any Burn’s Night festivities. This years darling little Cranberry Bannocks would perhaps be best suited for a Burn’s Breakfast. They are soft and tender and delicious warm off the griddle, especially slathered with butter!

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Now I will say, these Bannocks are not sweet on their own and derive all their sweetness from the cranberries or whatever jam you might spread on top. If you prefer a sweeter bread, you might want to add a Tablespoon or two of sugar to the mix. I thought they were just perfect as they were. And I’m sure The Bard himself would approve. He actually mentioned Bannocks in his Epistle to James Tennant of Glenconner.

An’ Lord, remember singing Sannock,

Wi’ hale breeks, saxpence, an’ a bannock!

So tomorrow you should get busy, griddle some bannocks and don’t forget to raise a glass and drink a wee dram or two to Rabbie Burns!

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Cranberry Bannocks

  • Servings: 8 bannocks
  • Difficulty: easy
  • Print

recipe from: Vagabond Baker

Ingredients:

  • 50 grams dried cranberries, chopped
  • 250 grams all-purpose flour, plus a bit more for rolling out
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • 2 teaspoons oil (vegetable or coconut oil)
  • 150 grams buttermilk

Directions:

Sift the flour, baking powder and salt into a mixing bowl. Add the chopped cranberries.

Add the oil to the buttermilk and stir.

Make a well in the center of the flour mixture  and pour 2/3 of the buttermilk mixture into it. Gently begin to mix together with your hands, adding more buttermilk as needed until you have a soft dough.

Lightly flour a surface and turn the dough out onto it. Give it a couple more kneads, but take care not to overwork the dough or the bannocks will be tough.

Divide the dough in half and form each half into a ball. Flatten the balls and roll them out into a circle, about 1/2″ tall.

Cut each circle into quarters.

Place an ungreased frying pan over low to medium heat. Once it is hot add one of bannock circles (4 pieces) to the pan. Cook the bannocks for a 5 – 8 minutes on each side. They should rise to double their thickness while cooking.

Cool on a wire rack and serve with lashings of butter, jam and clotted cream if you wish!

Enjoy!

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


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