Butterfly Cakes (aka Fairy Cakes) filled with Strawberry Jam & Topped with Baileys Whipped Cream

March 17, 2018

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Woo-hoo! Today is St. Patrick’s Day!!! And as per usual, the last post of my St. Patrick’s Day recipe run features a cupcake. Well, not an American style cupcake, but what is known as a Butterfly Cake or also sometimes as a Fairy Cake in Ireland. Butterfly Cakes consist of a light Victoria sponge style cake that has a circle carved out that top, the resulting hollow has been filled with jam, topped with whipped cream and then had the halved top circle reinserted so as to resemble butterfly or fairy wings. Then the whole shebang is dusted with confectioners sugar. Butterfly Cakes are staples at children’s birthday parties. What I’ve got for you today is the adult version. My whipped cream is heavily laced with Baileys. Yup…these Butterflies are a wee bit tipsy!

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And I did say that you might see that delicious homemade Strawberry Jam that I mentioned in my very first post this St. Patrick’s Day season – Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream. And it has indeed made an appearance again filling these adorable little butterfly gems. The recipe for that Strawberry Jam comes from my friend Theresa’s cookbook Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

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Theresa runs, The Green Apron, which is an artisan preserve company. She 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.

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Theresa definitely knows her way around a jam jar. Every single creation of hers that  I have tasted has been exquisite and her Strawberry Jam is no exception. Simply divine! So I knew that it would be the perfect filling for these Butterfly Cakes.

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It is strange that as popular as these lovely treats are in Ireland, they never really made it across the pond to the States. American cupcakes generally are piled high with very sweet buttercream frosting. Now don’t get me wrong. I love cupcakes, pretty much all of them. But I will say that my least favorite of all of the frostings is American Buttercream. It is often grainy and toothachingly sweet. As I’ve said in many previous posts, Swiss Meringue Buttercream is the way to go. If that is the frosting you’ve got, go ahead and pipe a mini mountain onto each cake! The Husband, who really doesn’t care much for chocolatey type sweets, but loves any fruit based dessert, thought these treats were the bees knees. Not too sweet and just bursting with jam and fresh cream. I’m sure the Baileys presence didn’t hurt either! A delight on St. Patrick’s Day but a great recipe to have in your arsenal for use the entire year through.

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Well it looks like I’ve gotta get going…my blogging is done for a while. I’ve got some Patrick’s Day festivities to attend to. So see you in a week or so, Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

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Butterfly Cakes (aka Fairy Cakes) filled with Strawberry Jam & Topped with Baileys Whipped Cream

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients:

For the Cupcakes:

  • 1 3/4 Cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 3/4 Cup buttermilk
  • 1/2 cup (8 tablespoons, 1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla bean paste (can substitute vanilla extract)

For the topping:

  • strawberry jam – I just made up a batch! See the recipe here. or use store bought if you are short on time
  • 1 cup (8 oz.) heavy whipping cream, whipped
  • 2 Tablespoons confectioners sugar
  • 1 -2  Tablespoon Baileys (optional)
  • confectioner’s sugar for dusting

Directions:

Line cupcake tin with liners. Preheat the oven to 350°F (175°C)

Whisk flour, baking powder and salt together. Set aside.

Whisk egg white and buttermilk together in small bowl. Set aside.

In bowl of a stand mixer with paddle attachment beat butter until pale and creamy. Slowly add the granulated sugar, scraping down the bowl as needed and continuing to beat until mixture is light and fluffy. Add vanilla paste and beat until combined. Add the flour mixture in 4 additions alternating with the buttermilk/egg mixture, beating only until just combined.

Using 1/4 cup scoop, divide batter evenly among cupcake wells. Bake for 20 minutes, or until a toothpick inserted shows a few moist crumbs.

Cool cupcake tin on wire rack for 5 minutes and then remove cupcakes from pan to finishing cooling on rack.

When ready to decorate, cut out the center of each cupcake, angling the knife at a 45° angle. The piece you remove should look like a cone. Cut the cone top of the cupcake in half so as to resemble butterfly wings. Fill the hollowed out part of the cupcake with strawberry jam. Top the jam with a dollop of Baileys whipped cream, or you can pipe the cream on as I did. Place the “wings” upright at an angle in the cream.

Dust generously with confectioners sugar.

Enjoy!

Butterfly Cakes brought to you by Runcible Eats (www.leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Butterfly Cakes filled with Strawberry Jam & Topped with Baileys Whipped Cream:

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

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Ice Cream Scoop

Oxo Good Grips Baker’s Dusting Wand

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Chef Cathal Armstrong’s Shepherd’s Pie

March 16, 2018

 

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Ahhh…Shepherd’s Pie. Comfort food at its finest. There are many many versions of this dish. Today I am bringing you one from Chef Cathal Armstrong’s cookbook My Irish Table: Recipes from the Homeland and Restaurant Eve. Chef Armstrong, originally from Dublin Ireland, has a culinary empire here in Northern Virginia  which includes Restaurant Eve, the Majestic Cafe, two branches of Eamonn’s – A Dublin Chipper, PX cocktail lounge and Society Fair a gourmet emporium and wine bar. He is an internationally recognized four-star chef and leader in the sustainable food movement which he attributes firmly to his Irish upbringing. Chef Armstrong has brought forth this cookbook which contains a collection of family recipes and Irish inspired dishes from Restaurant Eve.

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He makes his version of Shepherd’s Pie with a rich stew of diced lamb shoulder and fresh vegetables. It also has double potatoes – Potatoes in the stew and creamy mashed potatoes topping it. That is my kind of dish! I’m one of those folks that seriously considers ordering a baked potato and french fries for my two sides in a restaurant when given a choice. So of course I love the abundance of spuds in this Shepherd’s Pie.

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Interestingly, there is some controversy as to where this dish originated. Chef Armstrong says that it is an interpretation of a French dish called hachis parmentier. Others have claimed it has an English pedigree. No matter where it started, I think you can most assuredly find a version of this casserole in any Irish Pub you might visit. One of the great things about Shepherd’s Pie is that you can make it in stages. The stew part can be made 2 days prior to when you would like to serve it. Then on the day of your dinner all you need to do is make up the mashed potatoes, pipe them over the pie and then bake for 30 – 35 minutes.

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Way back when, the first year that I actually posted St. Patrick’s Day recipes on this blog, I shared Chef Gordon Ramsay’s Shepherd’s Pie, which is a very different dish, so I don’t feel guilty at all blogging about it again. The more the merrier I say. Chef Ramsay uses minced lamb rather than diced lamb shoulder and he advocates grating the carrots and onions rather than chopping them. And his version isn’t really a stew.

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Gordon Ramsay’s Shepherd’s Pie

Which one do I like better? Difficult to say as they are so different from one another. The Husband has weighed in and picked Chef Armstrong’s version as the victor. Me…I’m not so sure. Again, they are very different. I can say without hesitation, that I would be quite happy presented with either one at a St. Patrick’s Day feast. If you’re expecting a crowd for your festivities this year, perhaps you could make both versions and hold a little competition of your own. I’m sure your guests would be thrilled!

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Chef Cathal Armstrong's Shepherd's Pie

  • Servings: 6
  • Difficulty: easy
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recipe from: My Irish Table: Recipes from the Homeland and Restaurant Eve

Ingredients:

For the Stew:

  • 1 1/2 lbs. lamb shoulder, trimmed of all fat and sinew, cut into 1/2″ cubes
  • Kosher salt and freshly ground black pepper
  • 2 Tablespoons canola oil
  • 1 yellow onion, chopped
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 2 Tablespoons all-purpose flour
  • 4 cups lamb stock or store-bought beef broth
  • 3 russet potatoes, peeled and cut into 1/2″ cubes (2 cups)
  • 2 large fresh bay leaves
  • 2 Tablespoon chopped fresh thyme leaves
  • 1 Tablespoon chopped fresh rosemary leaves
  • 1 Tablespoon chopped fresh oregano leaves

For the Mashed Potatoes:

  • 4 russet potatoes, peeled and quartered
  • 1 Tablespoon salt
  • 4 large egg yolks
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream

Directions:

Brown the lamb: Pat the lamb cubes dry on all sides with paper towels and season well with salt and pepper. In a large slope-sided sauté pan over medium-high heat, heat the oil until it shimmers. Distribute the meat evenly in the bottom of the pan without crowding it and don’t disturb it for several minutes. If you stir the cubes too soon, they will release water and the meat will boil instead of browning. After 3 or 4 minutes, turn the cubes over and brown them on the other side for another 3 or 4 minutes. Using a slotted spoon, transfer the meat to a bowl and return the pan to the heat.

Sweat the vegetables: Add the onion, carrots and celery, stirring with a flat-edged wooden spatula. As the vegetables cook, water will release and deglaze the pan. Use the spatula to scrape up brown bits from the bottom of the pan. Sweat the vegetables for 4 to 5 minutes. They should be translucent but still bit firm.

Cook the stew: Stir in the flour and allow it to brown lightly for about 2 minutes. Add the lamb stock, continuing to scrape up any brown bits from the bottom of the pan. Stir in the potatoes, bay leaves, thyme, rosemary and oregano. Return the meat and its collected juices to the pan. Bring the liquid to a boil. Lower the heat to medium and cover the pot. Simmer for 1 1/2 hours, until the meat is fork tender. Discard the bay leaves and transfer the stew to an 8 – cup baking dish. ( 9 x 9 or 11×7 would work well).

Boil the Potatoes for mashing: Place the quartered potatoes and salt in a pot and cover them with cold water. Bring the water to a boil, then lower the heat to medium and allow the potatoes to simmer uncovered until cooked through, about 40 minutes. To tell if they are cooked, take a piece out and cut it in half to see if it’s soft in the center.

While the potatoes are cooking, preheat the oven to 450°F.

Mash the potatoes: Drain the potatoes, return them to the pot and stir them over the heat for a coupled of minutes. This ensures that they are dry. Rice the potatoes into a mixing bowl. Add the egg yolks, butter and cream, whisking until the mixture is smooth. Work quickly while the potatoes are hot so they don’t become gummy and starchy. Adjust the salt seasoning to taste and allow the potatoes to cool.

Top the pie: First a large pastry bag with a large star tip. Spoon the mashed potatoes into the bag. Moving in one direction, pipe large rosettes of potatoes over the lamb mixture, in neat rows or around the perimeter of baking dish. Go over your work and pipe rosettes wherever you see any holes-you want to create a good seal. Alternatively, you can dollop the potatoes over the stew and spread them with a spatula to seal it.

Bake the Pie: Line a baking sheet with aluminum foil. Set the pie on it and bake for 30 to 35 minutes, until the potatoes are nicely browned and filling is bubbling. Let the casserole rest for 15 minutes.

Enjoy!

Chef Cathal Armstrong’s Shepherd Pie is brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Cathal Armstrong’s Shepherd Pie:

My Irish Table: Recipes from the Homeland and Restaurant Eve by Cathal Armstrong, David Hagedorn

Scanpan Evolution Sunday Pan with Lid – I absolutely love this pan! Cooked the stew in it with no problem.

Le Creuset Stoneware 10.5 x 7″ Baking Dish

Oxo Good Grips Stainless Steel Potato Ricer

 

 


Mini Baileys Chocolate Cheesecakes

March 15, 2018

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So today is the Ides of March, but there is nothing to fear here. I’m serving up a bunch of these Mini Baileys Chocolate Cheesecakes to anyone who might darken my doorstep!

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That’s right – little individual sized Baileys spiked chocolate cheesecakes topped with Baileys whipped cream and drizzled with an Irish Whiskey laced chocolate. Hmmm…on second thought, perhaps your liver should beware the Ides with all that booze!

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These decadent little devils are rich, creamy and just the perfect serving size. Recently I’m somewhat obsessed with canning jars. Not only are they adorable, but they also make serving folks at any gathering a breeze. No worries with slicing cakes or flimsy serving plates. These supremely portable jars are the way to go!

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Easy to make and even easier to eat, these Baileys Chocolate Cheesecakes are a St. Patrick’s Day delight!

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Mini Baileys Chocolate Cheesecakes

  • Servings: 12 - 4 oz. canning jars
  • Difficulty: easy
  • Print

recipe adapted from: Irish Baking Adventures

Ingredients:

For the base:

  • 200 grams Graham Cracker crumbs (you can use Digestive Biscuit crumbs if you like)
  • 4 Tablespoons butter

For the Cheesecake filling:

  • 360 grams cream cheese, room temperature
  • 2 Tablespoons cocoa
  • 200 grams caster sugar
  • 200 grams melted milk chocolate
  • 120 ml. sour cream, room temperature
  • 1/2 teaspoon vanilla
  • 2 eggs, room temperature
  • 70 ml Baileys Irish Cream

For the topping:

  • 500 ml whipping cream
  • 75 gram confectioners sugar
  • 60 ml Baileys
  • 200 grams chocolate, melted – for drizzling
  • 2 – 3 Tablespoons Irish Whiskey (optional – once the chocolate is melted, stir in the Whiskey if desired).

Directions:

Preheat the 325° F (160°C). Combine the melted butter and graham cracker crumbs. Place 1 Tablespoon of the crumbs in the bottom of each jar and pat down firmly to create a crust.

Place the cream cheese, sugar and cocoa in a stand mixer and mix on a low speed until combined.

Add the sour cream, vanilla, melted chocolate and Baileys. Continue to mix on low speed until combined.

Add the eggs one at a time, mixing until completely incorporated before adding the next.

Divide the batter evenly between the jars.

Place the jars in a large roasting pan or baking dish with sides. Carefully add hot water to the pan until it reaches halfway up the sides of the jars. Bake for 45 – 50 minutes until the center is set. Remove from the water bath and cool completely on a wire rack. Once cool, cover and refrigerate until cold.

Just before serving, whip cream on high until it begins to thicken. Add powdered sugar and Baileys and continue to whip until stiff peaks form.

Pipe the whipped topping onto the mini cheesecakes and drizzle with melted chocolate and sprinkle with chocolate candies if desired.

Enjoy!

Mini Baileys Chocolate Cheesecakes brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools & ingredients for Mini Baileys Chocolate Cheesecakes:

OXO Good Grips Stainless Steel Food Scale

Ball Mason 4 oz quilted jelly jars

Oxo Good Grips 7 Piece Nesting Measuring Beaker Set

 


Paddy’s Day Corned Beef & Cabbage Potstickers

March 14, 2018

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Now here is a St. Patrick’s Day dish for you that is a bit unexpected I’ll bet – Paddy’s Day Corned Beef & Cabbage Potstickers. So I won’t try to pull the wool over your eyes and tell you that you’ll find this Asian fusion dish on every table in Ireland come St. Patrick’s Day. But I will say that if you’ve got some lovely corned beef left over from your St. Patrick’s Day celebrations here in the States, these potstickers are great for using up the leftovers in the most wonderfully tasty way.

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As I’ve mentioned in previous years, you won’t really find corned beef on the menu in Ireland come St. Patrick’s Day. Well, I’d say you might now, but know that they’re serving it up specifically for the tourists. It isn’t the traditional holiday meal there. To read all about the history of corned beef and how Americans became corned beef crazed see my blog on Corned Beef Hash from a couple of years ago, which by the way, is also a great dish for using up leftovers. But believe me when I say corned beef on St. Paddy’s Day is an Irish American tradition.

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I found this recipe on the Farmette blog. If you haven’t visited before, you should definitely take a peek. It is basically the diary of Imen McDonnell who moved from the US to an Irish dairy farm, where she now resides with her husband and son. You can find this recipe on her blog along with a story of how shocked she was on her first St. Patrick’s Day in Ireland when she discovered that she was actually in a corned beef free zone. This recipe can also be found in her cookbook: The Farmette Cookbook: Recipes and Adventures from My Life on an Irish Farm. Imen uses bacon in her version, which I’m sure is also quite delicious!

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The Husband absolutely went wild for these potstickers, declaring them much better than any corned beef and cabbage he had ever eaten. Now I did change a couple of things from Imen’s recipe. I was feeling a bit lazy and didn’t actually make my potsticker wrappers myself. Nope. I went right out to the store and purchased some wonton wrappers, which worked very well. I also cooked them a bit differently and have included my method along with Imen’s. And although I am advocating this recipe as a way to use up leftovers, you really can’t use any leftover cabbage in these. Previously cooked cabbage will be too wet to work well in the filling. You’ll have to reserve a bit of fresh cabbage to use on the day you make these potstickers. Definitely give this recipe a whirl for a fun twist in your St. Patrick’s Day feast.

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Paddy's Day Corned Beef & Cabbage Potstickers

  • Servings: 20 medium-sized dumplings / if you use wonton wrappers @40 potstickers
  • Difficulty: easy
  • Print

recipe from: Farmette also featured in the cookbook: The Farmette Cookbook: Recipes and Adventures from My Life on an Irish Farm by Imen McDonnell

Ingredients:

For the Wrappers:

  • 2 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup boiling water
  • 1/2 cup cold water

*** I actually used store-bought wonton wrappers here due to my extreme slothfulness…

For the filling:

  • 6 ounces cabbage, roughly chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon grated fresh ginger
  • 1/8 cup minced parsley
  • 1/3 pound shredded corned beef, smoked ham (or smoked Irish bacon)
  • 1/8 teaspoon ground white pepper (or freshly ground black pepper)
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon Chinese rice wine (or dry sherry)
  • 1 teaspoon sesame oil

For the slurry:

  • 1 tablespoon cornstarch
  • 1/2 cup water

***egg whites work great here as well

For the dipping sauce:

  • 2 tbsp sesame oil
  • ¼ cup brown rice vinegar
  • ½ cup scallions (spring onion)
  • ¼ cup soy sauce

Directions:

Make the wrappers: In a medium bowl, combine flour and salt. Gradually add the boiling water until the mixture becomes mealy. Switch to the cold water and stir until a dough is formed. Knead the dough on a floured surface until smooth. Transfer to a clean bowl, cover with a towel and let rest.

Make the filling: Put the cabbage in a food processor and pulse until finely chopped. Place in a large bowl and sprinkle with salt. Let it rest for 10 minutes. While it is resting place the ginger, parsley, corned beef, pepper soy sauce, rice wind and sesame oil in a food processor and pulse until it is mixed well. Squeeze the water out of the cabbage and place the dry cabbage into a bowl. Add the pulsed ham mixture and combine.

Make the dumplings: Roll out the dumpling dough and cut our wrappers with a 4-inch round cookie cutter. Sed aside. Mix together the cornstarch and water for the slurry. Take one dumpling wrapper and spoon 1 tablespoon of the ham mixture into the center. (If you are using wonton wrappers, you will likely only be able to spoon 1/2 tablespoon onto the wrapper). Dip one finger (or a small pastry brush) into the slurry and paint the edges of the dumpling wrapper. Fold the wrapper over the filling and press the edges together, forming a half-moon shape. Place on a parchment lined baking sheet, cover loosely with plastic wrap and repeat with the rest of the dumplings. Do not allow the dumplings to touch each other on the sheet. Once the dumpling are all assembled, you can cook immediately or refrigerate for up to several hours. When ready to cook, fill a large pot half way with water and bring to a boil. Gently slide 1/3 of the dumplings into the water. Once the water returns to a gently boil simmer for 6 – 8 minutes. Remove with a slotted spoon and repeat with remaining dumplings. Coat a frying pan with oil and place over medium heat. Once hot, fry the dumplings until they are golden on each side.

*** I cooked my potstickers using a different technique. I place a bit of oil in a 10″ skillet and heated it just shy of smoking. I arranged my potstickers in the pan and cooked them until the bottom of them was a golden brown. The I poured 1/2 cup of water into the skillet and covered it with a tightly fitting top. I continued cooking until all of the liquid was gone. The bottoms of the potstickers should be sufficiently browned at that point, but if not, you could leave them in the pan a bit longer.

Make the dipping Sauce: Heat the sesame oil in a saucepan. Add the scallions and brown rice wine vinegar and soy sauce. Mix well and then remove from heat.

Enjoy!

Paddy’s Day Corned Beef & Cabbage Potstickers brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Paddy’s Day Corned Beef & Cabbage Potsickers:

The Farmette Cookbook: Recipes and Adventures from My Life on an Irish Farm by Imen McDonnell

 

 

 


Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream

March 12, 2018

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I can’t believe it! Here it is, March already. And St. Patrick’s Day is a mere 5 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 106 St. Patrick’s Days recipes at this point. Yup! I said over one hundred!!! 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 Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream.

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You may be thinking “Who’s Theresa?” – well let me tell you. Theresa is one of my best friends from college. She is amazing in the kitchen. I remember back when we were starving students, and practically surviving on buttered toast (and perhaps the occasional pint or two…), we had actually run out of sliced bread. I looked around the kitchen and quickly announced “We’ve got nothing to eat in there.” Theresa popped out to the kitchen and returned in no time with a big plate of warm fluffy lovely scones. Just like that! To me, who definitely was not of any use in the kitchen at that point (all my cooking skills developed post marriage) it was nothing short of magic! A couple of years ago, Theresa published her first cookbook where you can find the recipe for these scones and the strawberry jam along with over 100 other delicious seasonal fruit recipes. It is called Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

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Theresa runs a 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.

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Theresa’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 these recipes from her book this year and I shared quite a few last year as well, 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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I’m sure you must now be inspired to make both these tender fluffy scones as well as the divine strawberry jam with which they are topped. Your first step will be making the scrumptious Strawberry Jam. You will end up with a bit more jam than you require to slather over these scones, but it is great to have on hand. It is very versatile and you can use it many other recipes…hint, hint – it might make an appearance again later this week. Strawberry Jam is my favorite and this jam, free of pectin, is just bursting with strawberry goodness.

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And scones…Well, I just love them. With the first bite of these little gems you will understand why they are prize-winning.

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And topped with strawberry jam and clotted cream…I am absolutely over the moon! The Husband loves scones with jam and clotted cream as well. In fact, his first experience with this delicacy was in Dublin, shortly after we were married. As he gobbled down every morsel, I just might have heard him murmur “Where have you been all of my life?!!” And I’m fairly certain he was referring to the scones rather than me.

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As it turns out it recently came to my attention that there is an etiquette to topping your scone. My friend Keela informed me that spreading your scone with the clotted cream first and then dolloping your jam on top is the Devon way, whereas jam first and cream second is the Cornish way. I checked for the Irish method with my friend Theresa and she said butter goes on the scone first the jam and then cream. No one she is aware of puts the cream on first. Hmmm….the good news here is that Scones with Strawberry Jam and Clotted Cream are pretty heavenly no matter which way the toppings go on. Make up a batch and see for yourself!

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Theresa's Prize-Winning Scones with Strawberry Jam & Clotted Cream

  • Servings: 18 dainty scones
  • Difficulty: easy
  • Print

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

Ingredients:

  • 2 eggs
  • 300 ml (1/2 pint) milk
  • 450 grams (1 lb.) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • 110 grams (4 oz.) unsalted butter
  • strawberry jam (recipe to follow) and clotted cream for topping

Directions:

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

Beat the eggs in a measuring jug with enough milk to make 300 ml (1/2 pint) of liquid. You will have a little milk left over.

Put the dry ingredients in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add three-quarters of the liquid and mix well. If the mixture is too dry, add a bit more liquid or, if wet, add a bit more flour. You should have a soft dough that you can stick your finger through. (Don’t over-handle the dough or the scones will be tough.)

Roll out the dough on a floured surface to 2.5 cm (1 inch) thick and cut into the desired shape. I use a 5 – cm (2 inch) round cutter usually, but sometimes I cut the dough into squares or diamonds.

Place the scones on a lightly floured baking tray and then brush the top with the remaining egg and milk mixture. This gives them a nice shine and color when they are cooked.

Bake for 10 -15 minutes or until they are golden. Remove from the oven and leave to cool on a wire rack.

Spread with strawberry jam and clotted cream. You can even go crazy and slather the scone with a little butter first before adding the other goodness. The sky is the limit!

Variations:

Add the zest of one lemon to the dry ingredients; or 2 tablespoons of raisins or sultanas; or ground cinnamon and the juice and zest of one orange. For savory scones, leave out the sugar and add herbs or grated cheese.

Strawberry Jam

Ingredients: 

  • 2 kg (4 1/2 lb) Strawberries (hulled and halved if big)
  • Juice of 3 large lemons
  • 150 ml (1/4 pint) water
  • 2 kg (4 1/2 lb) sugar

Directions:

Place a saucer into the refrigerator to chill. You will use it to test the setting point later.

Put the strawberries, lemon juice and the water into a preserving pot and cook over low heat until the juice starts to run from the berries and they begin to soften. Remove the pot from the heat and put it onto a sturdy work surface.

Take a potato masher and squash the strawberries in the pot. You don’t want them completely puréed but you do want them broken up. Give it about six mashes.

Put the pot back onto the stove and continue to cook the fruit over a low heat until the strawberries are completely soft and the juice starts to darken in color.

Add the sugar, stir in well, and cook on a high heat, stirring occasionally, until the jam reaches settings point. 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 jam will wrinkle. You want strawberry jam to be barely set, because if you cook it for too long some of the flavor will be lost.

Pour into warm sterilized jars to within 6 mm (1/4 inch) 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 lids on and seal.

Enjoy!

Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools & ingredients for Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream:

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

 


Irish Coffee Cupcakes

March 17, 2017

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Oh my gawd! It’s here, it’s here!! Today is St. Patrick’s Day!!! And as per usual, my last post of my St. Patrick’s Day blog-a-thon features cupcakes. And today I’ve got not just any old cupcake…no siree! What I’ve got here are Irish Coffee Cupcakes. Can’t get much more St. Patrick’s Day than that!

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So obviously, I’m giving you that classic Irish cocktail in cupcake form. It is surprising that the Irish Coffee is fairly young when one considers coffee cocktails. It was invented in 1943. Way back in 19th century France,  folks were already quaffing “Glorias” which were a mixture of “coffee & strong spirits”. And Viennese Coffee Houses had been serving Pharisäers, sweetened coffee, rum & whipped cream, for quite some time at that point. So fast forward to 1943, Joe Sheridan was the chef at Foynes Port in Limerick when he invented this warming drink and served it to a gaggle of cold and wet tourists. Eventually Stanton Delaplane, an american travel writer, encountered the drink at Shannon airport and brought it back to the US, writing about it extensively. And what do you know, it caught on. Folks loved it then, and still love it now.

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The classic Irish Coffee consists of hot coffee, Irish Whiskey and sugar and is topped with thick cream which is floated on top of the coffee/whiskey mixture. Soothing, warming and utterly decadent, you just can’t go wrong with this elixir. Serve it on a luxurious holiday morning or as a lovely nightcap – perfect every time. And these cupcakes…yeah, they’re worthy of their namesake.

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Tender, moist coffee flavored chocolate cake – filled with a creamy dark and decadent whiskey chocolate ganache and then frosted with a light and airy Irish Whiskey Whipped Cream and topped with a chocolate covered espresso bean…

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Dear Lawd! This is not only perfect on St. Patrick’s Day, but awesome year round. So what are you waiting for, you can have these ready for tonight’s shindig in two shakes of a lambs tail.

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Now me, I’ve gotta get going…my blogging is done for a while. I’ve got some Patrick’s Day festivities to attend to. So see you in a week or so, Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

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Irish Coffee Cupcakes

Recipe from: Wife in Progress

Ingredients:

For the Cakes:

  • 3/4 cups Guinness
  • 1/4 cup strong black coffee (or King Arthur Espresso Powder works well here)
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2/3 cup sour cream

For the Whiskey Ganache Filling:

  • 1 cup heavy cream
  • 8 oz. bittersweet chocolate
  • 1 Tablespoon Jameson Whiskey

For the Whipped Cream Topping:

  • 1 small carton of whipping cream
  • 1/4 cup confectioners sugar
  • 1 Tablespoon Irish Whiskey

Espresso powder (I used King Arthur Espresso Powder, but you could also use cocoa powder or even freshly ground nutmeg in a pinch) and chocolate covered espresso beans to garnish

Directions:

For the Cakes:

Preheat the oven to 350°F (180°C)

Line 2 cupcake tins with liners.

In a large saucepan heat Guinness, coffee and butter together until it comes to a gentle simmer.

Add cocoa powder while whisking continuously to avoid lumps. Mix until smooth. Place in refrigerator to cool.

Place flour, sugar, baking soda and salt in bowl. Set aside

In the bowl of a stand mixer, combine eggs vanilla and sour cream.

Once the Guinness/cocoa mixture has cooled, add it to the egg/sour cream mixture. Mix until combined.

Add the flour mixture in 3 parts, mixing on low speed until just combined.

Using an ice cream scoop or 1/4 cup scoop, fill the lined cupcake tins.

Bake for 25 minutes

Cool completely on wire rack.

For the Whiskey Ganache:

Heat heavy cream until just shy of boiling.

Remove from heat and pour over chocolate. Do not mix. Cover with lid and let sit for 5 minutes.

Stir the mixture starting from the inside and working to the edges. Add the whiskey and mix until incorporated

Let sit for 10 minutes or so at room temperature. The ganache should thicken a bit. You can pop it into the fridge for a bit to speed this process up.

For the Whipped Cream Frosting:

Pour cream and sugar into the bowl of a stand mixer fitted with the whisk attachment. Whisk until Cream forms stiff peaks. Add Irish Whiskey to taste.

For Assembly: 

Once the cupcakes have cooled, cut out the center of each cake with an apple corer, knife or special cupcake corer tool, taking care not to cut all the way through the cake.

Place the whiskey ganache into a pastry bag and pipe into the cored cupcake to fill.

Spoon the whipped whiskey filling into a pastry bag and frost cupcakes.

Dust with espresso powder and top with chocolate covered bean.

Enjoy!
Irish Coffee Cupcakes brought to you by: Runcible Eats (www.leaandjay.com)
Links for helpful Kitchen Tools & Ingredients for Irish Coffee Cupcakes:
Cuckoo Luckoo Gourmet Chocolate Covered Espresso Beans – This link is for a 1 pound box of these beans. To be honest, I got mine at my local Starbucks. They sell them in little 1/75 oz snack packs!

 

 


Yorkshire Pudding Stuffed with Guinness Shepherd’s Pie

March 16, 2017

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You ever have those “oh my god, worlds are colliding” moments? I definitely experienced one when I saw a recipe for Yorkshire Pudding Stuffed with Guinness Shepherd’s Pie. I think I literally said “shut up”, in my outside voice and everything!

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I mean I love Yorkshire Pudding and I love Shepherd’s Pie but the thought of putting them together has somehow eluded me. Well I couldn’t wait to give it whirl and boy oh boy was I glad I did. It certainly did not disappoint.

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I was inspired by the folks at Cooks with Cocktails, but being very set in my ways, I already had strong opinions about making both the pudding as well as the Shepherd’s Pie. So I did take their concept and then applied it to my own time tested recipes. My Shepherd’s Pie is an adaptation of Chef Gordon Ramsay’s version. (Please don’t tell him I changed one of his recipes – I must admit I am a bit scared of the Chef…). And I don’t remember where I originally found this Yorkshire Pudding recipe. The marriage of the two was just amazing.

IMG_6119 Let me tell you I was over the moon with this dish. Not only did I get to experience the golden puffed goodness of the Yorkshire Puddings but I also got to savor that rich Guinness spiked Shepherds Pie topped high with lashings of creamy mashed potatoes and gooey melted Irish Cheddar. Comfort food at its finest!

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With out a doubt, this is the dish to serve at your St. Patrick’s Day dinner. And it is so easy because everything can be prepped ahead of time, which gets you out of the kitchen and on to celebrating! You can make the Shepherd’s Pie filling and mashed potatoes earlier in the day or even the day before. The Yorkshire Pudding batter should be made and refrigerated for at least and hour before cooking, but can be made up to 24 hours ahead. After your guests have arrived, preheat the greased yorkshire pudding tins, make the puddings, stuff them with the pre-made Guinness filling and top them with the potato and cheddar. Then just pop them back into the oven until the filling is bubbling and the cheese has melted and there you have it. Dinner is served. Folks will surely swoon!

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Yorkshire Pudding Stuffed with Guinness Shepherd's Pie

  • Servings: 6 - 8
  • Difficulty: easy
  • Print

recipe inspired by: Cooks with Cocktails

Ingredients: 

For the Mashed Potatoes:

  • 3 -4 large potatoes
  • 1 teaspoon salt
  • 4 Tablespoons butter
  • 2 -4 Tablespoons cream
  • salt & pepper to taste

For the Shepherd’s Pie Filling:

  • 2 Tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 1 1/4 pound (500g) minced lean lamb-or ground beef
  • 1 large onion, finely grated
  • 1 large carrot, finely grated
  • 2 cloves garlic
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon tomato puree
  • Handful of thyme sprigs, leaves picked
  • 1 sprig of Rosemary, needles chopped
  • 1 small can of le sueur very young small early peas
  • 1 cup + 1 Tablespoon (250ml) Guinness
  • 1 1/4 Cup (300ml) chicken stock

For the Yorkshire Puddings:

  • 4 eggs
  • 1 1/2 cups milk
  • 1/2 teaspoon coarse salt
  • 1 1/4 cup flour

Grated Irish Cheddar & chives for sprinkling over top

Directions:

Make the mashed potatoes. Peel the potatoes and place them in a pot of water salted with 1 teaspoon of salt. Bring to a boil and cook until the potatoes are fork tender. Drain the potatoes. Put the cooked potatoes through a ricer into the bowl of a stand mixer. Add in the butter milk and salt & pepper to taste. Mix until light and creamy.

Next make the Shepherd’s Pie Filling. Heat the oil in a large sauté pan until hot. Season the meat and fry in the oil over moderate to high heat for 2-3 minutes. If the meat has released a lot of grease, drain off at this point. Return pan to heat. Stir the onions and carrot into the meat and then grate the garlic in as well. Add the Worcestershire sauce, tomato puree, herbs and peas. Cook for 1-2 minutes stirring constantly. Pour in the Guinness and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened. Remove from the heat and set aside.

Now make the Yorkshire Puddings. Heat the oven to 425°F. Place one teaspoon of oil ( I used bacon grease, but a vegetable oil is fine) in each of the wells of a yorkshire pudding or popover pan. Place the baking tin into the oven once it reaches temperature. In a blender combine the eggs, milk, salt and flour. Blend well. Once the oil in the baking tin is very hot, pour the Yorkshire Pudding batter into each well, filling it 1/2 way full. Place the baking tin back in the oven and bake for 20 minutes. I know you are going to want to open that oven door to check on the process of the puddings, but DON’T! You absolutely can not open that oven door until 20 minutes have passed! I’m serious!!! Check after 20 minutes, the puddings should be puffed up and brown. Let go for 5 more minutes if you would like it to be set a bit firmer. Remove to a wire rack to cool.

Assemble the puddings. Slice into the Yorkshire Puddings along the length, taking care not to cut all the way through. Place Puddings into oven proof dishes. Stuff with Shepherd’s Pie Filling and top with a good hearty dollop of mashed potatoes. I used a pastry bag to pipe the potatoes on because I was being fancy, but that is not necessary. Sprinkle each pudding with a handful of shredded Irish Cheddar Cheese. Place back in the oven until the cheese has melted and the filling is bubbling. Sprinkle with fresh cut chives. Serve immediately.

Enjoy!

Yorkshire Pudding Stuffed with Guinness Shepherd’s Pie brought to you by: Runcible Eats (www.leaandjay.com)

Links to Helpful Kitchen Tools & Ingredients for Yorkshire Pudding Stuffed with Guinness Shepherd’s Pie:

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Stainless Steel Potato Ricer

Scanpan Evolution Sunday Pan with Lid

Nordic Ware Grand Popover Pan – what I use for my Yorkshire Puddings

Oval Au Gratin Baking Dishes

 


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