Irish Whiskey, Ginger & Lime Cupcakes

March 17, 2021

Woo-hoo! Today is St. Patrick’s Day!!! It is here, it is here! And to finish off my annual St. Patrick’s Day recipe run I give you: Irish Whiskey, Ginger & Lime Cupcakes! These cupcakes are aaaaamazing! I mean you’ve got the smooth taste of Irish Whiskey, the sweet bite of candied ginger and a zing-y lime finish. What is not to love?!!

So I’m sure some of ya’ll are like…”hey, those ingredients sound a lot like what you get in a Jameson & Ginger ale cocktail” and the rest of you are saying “Nah, that’s an Irish Mule Cocktail”. I guess if you’re going to get technical, I actually use Ginger Beer in these delectable little nibbles, so I guess it leans more towards the Mule. But if you are a big fan of Jameson & Ginger, I”d wager you’d be quite pleased with these as well.

The cake portion of this treat is really moist and tender and I absolutely love that it is shot through with little bits of candied ginger. And the frosting…oh the frosting! I really love Swiss Meringue Buttercream frosting. That is pretty much my go to. However, I came across a recipe for this frosting that uses meringue powder and I really love it. It is a bit easier than separating all those egg whites. If you like Swiss Meringue, you are going to love this frosting as well. It is super fluffy, creamy and with the addition of the Jameson Whiskey, quite boozy. Perfect for your St. Patrick’s Day festivities, even if they are still rather low key this year.

Last St. Patrick’s Day, all this pandemic stuff was pretty new. I would not have ever imagined one year later, we would still be sitting at home. No parades, no pubs. But it does look like there is light at the end of the tunnel. Can’t tell you how happy I will be when we are able to head safely back to the pubs and I take that first sip of my first post-pandemic pint! But for now, I will be content just chilling on my sofa with these tasty, boozy Irish Whiskey, Ginger & Lime Cupcakes.

I wish everyone a safe, healthy and happy holiday! Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

Irish Whiskey, Ginger & Lime Cupcakes

  • Servings: 15 cupcakes
  • Difficulty: easy
  • Print

recipe for Buttercream Frosting from King Arthur Flour, cupcakes inspired by: Life Love & Sugar

Ingredients:

For the cupcakes:

  • 6 Tablespoons (84 grams) unsalted butter, room temperature
  • 3/4 cups (155 grams) sugar
  • 6 Tablespoons (86 grams) sour cream
  • 1/2 tsp vanilla bean paste (can substitute in vanilla extract)
  • 3 egg whites, room temperature
  • 1 1/4 cups (163 grams) all-purpose flour
  • 2 tsp baking powder
  • 1 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 6 Tablespoons (90ml) Fever-Tree Premium Ginger Beer (can use different brand – but Fever-Tree is amazing!)
  • 2 Tablespoon (30ml) Irish Whiskey (I used Jameson)
  • 2 ounces (58 grams) candied ginger, chopped finely

For the Whiskey Buttercream frosting:

  • 6 Tablespoons (75 grams) granulated sugar
  • 1/8 teaspoon salt (if you use unsalted butter)
  • 1/4 cup (57 grams) boiling water
  • 2 Tablespoons (14 grams) meringue powder
  • 1/2 tablespoon vanilla bean paste
  • 2 cups (227 grams) sifted confectioners’ sugar or glazing sugar
  • 16 tablespoons (227 grams) unsalted butter
  • 1 -3 Tablespoons Irish Whiskey (taste as you go)
  • lime zest for garnish

Directions:

Preheat the oven to 350°F (176°C). Line a muffin tin with cupcake liners.

In the bowl of a stand mixer, cream the butter and sugar together until light a fluffy. Beat for about 5 -6 minutes. Do not skimp on the time.

Add the sour cream and vanilla bean paste and mix until combined.

Add the egg whites in two batches, mixing well after each addition.

Combine the flour, baking powder, ginger and salt in a separate bowl Set aside.

Combine the Ginger Beer & Irish Whiskey in a measuring cup.

Add half of the dry ingredients to the butter/sugar mixture and mix until well combined. Add the entire Ginger Beer/Whiskey combination to the batter and mix until incorporated. Add the remaining dry ingredients and mix until just combined.

Fold in the chopped ginger.

Fill the cupcake liners 1/2 way. I used a 1/4 cup muffin scoop for this.

Bake for 18 -20 minutes, or until a toothpick inserted comes out clean.

Remove cupcakes from oven and cool on rack.

For the Frosting:

Dissolve the sugar (and salt, if you’re using it) in the boiling water, and cool to room temperature.

Use a mixer on low speed to beat in the meringue powder, until the powder is dissolved and the mixture is foamy.

Increase the speed and beat until soft peaks form.

Beat in the vanilla. Then add the confectioners’ sugar slowly. No more than 1/4 cup at a time, otherwise your frosting will taste gritty.

Add the soft butter a few tablespoons at a time, beating well after each addition. Finally, add the Irish Whiskey, one tablespoon at a time. Tasting after each addition until you reach the level of booziness that you prefer.

Frost the cupcakes immediately; using a pastry bag fitted with either a star or found tip. Garnish cupcakes with time zest.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Irish Whiskey, Ginger & Lime Cupcakes:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Ice Cream Scoop

Prepworks Pocket Zester

Meringue Powder or it is a bit cheaper here: King Arthur Flour

Fever-Tree Premium Ginger Beer

Nielsen-Massey Pure Vanilla Bean Paste


Apple Pie-Cake

March 16, 2021

Oh ya’ll…it’s almost the day. This is my penultimate (love to use that word) recipe for St. Patrick’s Day 2021 and boy is it a goodie. I give you (drum roll please) Apple-Pie Cake! Completely irresistible, it is chock-full of apples and warm comfy spices like cinnamon, nutmeg and cloves. Now you might ask “Is it a Pie or a Cake”. Let me tell you – it is the best of both worlds. A perfect marriage of pie and cake. And I, for one, am just thrilled they got together!

I got the recipe for this Apple-Pie Cake from one of my best friends, Theresa Storey, who just happens to also be a best selling, award winning author! A couple of years ago, Theresa published her first cookbook where you can find the recipe for this scrumptious treat along with over 100 other delicious seasonal fruit recipes. It is called Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

Theresa runs a business, 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.

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 15 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.

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 this recipe from her book. I have shared quite a few over the years, 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!

And speaking of those Green Apron recipes that I’ve shared before, let me just remind you of a few. A couple of years ago, I kicked off my St. Patrick’s Day blog-a-thon with her Prize-Winning Scones with Strawberry Jam & Clotted Cream.

I told you about her Batley Cake

which I filled with her deletable boozy Irish Whiskey Marmalade (also used to fill these tarts.

And this year, I’m sharing her wonderful, Irish country kitchen style Apple-Pie Cake.

It was so quick and easy to make. I’d wager you already have the ingredients in your kitchen and could just whip this up in a flash.

As far as serving, it is so versatile. Warm with a scoop of vanilla ice cream does nicely. Room temperature with a dollop of whipped cream. Or just as it is with a wee dusting of confectioners sugar. For dessert, for breakfast, for a snack (afternoon or midnight). I think you get it. So what are ya’ll waiting for? Get to baking this amazing Apple Pie-Cake today!

Apple Pie-Cake

  • Servings: 4-6
  • Difficulty: easy
  • Print

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

Ingredients:

  • 60 grams (2 oz.) butter
  • 140 grams (5 oz.) sugar
  • 1 egg, beaten
  • 110 grams (4 oz.) all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1 teaspoon vanilla extract
  • 60 grams (2 oz.) chopped pecans or walnuts (optional)
  • 2 medium eating apples (cored and diced) about 2 cups

Directions:

Preheat the oven to 350°F (180°C/Gas 4) and grease a 9″ (23 cm) pie dish.

Melt the butter and pour into a large mixing bowl. Add the sugar and egg and mix with a spoon until well combined.

Mix in the rest of the ingredients. (It will look like there is way too much apple, but that’s fine.)

Spoon the batter into the pie dish and carefully flatten it out – it’s very lumpy and sticky.

Bake for 40 -45 minutes. Remove from the oven, cool and serve straight from the pie dish.

Enjoy!

Links for helpful kitchen tools & ingredients for Apple Pie-Cake:

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


Irish Four Leaf Clover Rolls

March 15, 2021

Bring about the luck of the Irish when you bake up a batch of these buttery & tender Irish Four Leaf Clover Rolls.

Everyone is familiar with those old fashioned, yeast risen, pull apart Clover Leaf Rolls right? I bet you’ve seen ’em on your grandma’s table at many a meal. They are particularly awesome, because you can separate them into three pieces easily, and then slather butter on each and every piece. The more butter the better! Am I right? Here if taken a bit of an Irish riff on those oldies but goodies by adding a bit of Irish-Style Wholemeal Flour into the mix as well as giving them an extra leaf for luck.

These adorable rolls are baked in 5 – 6 ounce ramekins. But don’t despair if you don’t have those on hand. You can easily bake these in a standard muffin tin. The only difference is, due to the smaller size of the muffin tin wells, you will probably want to lose one of the leafs and just do three leaf clovers. Just divide the dough into 33 pieces and you’ll get 11 rolls. Easy-peasy.

These lovely Irish rolls will no doubt be a welcome addition to any St. Patrick’s Day feast your have planned. And just think about this. You’ll have one more leaf, not only for luck but also for providing more surface area for butter!

Irish Four Leaf Clover Rolls

  • Servings: 8 large rolls or if you would like to do 3 leaf clovers, you could make 11 rolls in a standard muffin tin
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

  • 2 cups (241 grams) All-purpose Flour
  • 1 cup (110 grams) King Arthur Irish-Style Wholemeal Flour (you can substitute 1 cup of whole wheat flour if you don’t have Irish Flour)
  • 1 teaspoon (6 grams) salt
  • 2 tablespoons (43 grams) honey
  • 2 tablespoons (28 grams) soft unsalted butter
  • 1 cup (227 grams) lukewarm water
  • 2 teaspoons instant yeast
  • 1/2 cup (57 grams) toasted walnuts, optional
  • 1/2 cup (71 grams) currants, optional
  • 2 tablespoons (28 grams) melted salted butter, optional; for a glossy finish

Directions:

Mix and knead all the ingredients — by hand, stand mixer, or bread machine set to the dough cycle — until the dough is smooth and elastic.

Place the dough in a greased bowl or rising bucket, cover, and let it rest for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

Grease eight 5-ounce or 6-ounce ramekins.

Gently deflate the dough, divide it into 32 pieces, and shape each piece into a ball. It helps to first divide the dough into eight medium balls, and then further divide these into four balls each. Or just use a kitchen scale to figure out the weight each ball should be. (Mine weighed 20 grams each).

Place four balls into each of the ramekins. Cover the pans and let the rolls rise for 45 to 75 minutes, until they’ve crested over the rims of the ramekins.

Preheat the oven to 350°F.

Bake the rolls for 25 to 30 minutes, until they’re golden brown and an instant-read thermometer inserted into their centers reads 200°F.

Brush the rolls with the melted butter, and let them cool for 5 minutes in the ramekins. Turn them out onto a rack to finish cooling. Serve warm, or at room temperature.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Irish Four Leaf Clover Rolls:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Thermapen Instant Read Thermometer by Thermoworks

6 Quart Dough Rising Bucket

SAF Instant Yeast

Dough Scraper

King Arthur Flour Wholemeal Irish Style Flour


Baileys Dream Bars

March 14, 2021

I will not disappoint you on day 4 of my St. Patrick’s Day countdown. Nope, not at all. These Baileys Dream Bars are just exquisite! Decadent, creamy, dreamy, fluffy AND boozy! Be still my heart!

So let me break it down for you. What we’ve got here is a buttery shortbread crust, topped with a layer of creamy Baileys cheesecake, which is topped with a layer of dreamy Baileys chocolate pudding which is then crowned with a fluffy layer of Baileys whipped cream. Get. Out.

And there is no baking involved. Nope. None. Now, that being said, there is a lot of different layers to make, so unless you have multiple stand mixers, you’ll be doing a bit of washing up. But oh…you won’t mind at all once these indulgent little darlings come together and you get that first bite…

Followed by another…and another…and so on.

Baileys Dream Bars

recipe from: 365 Days of Baking

Ingredients:

For the Shortbread Crust:

  • 10 ounces Shortbread cookies – Like Walkers or Keebler Sandies
  • 4 Tablespoons Butter

For the Baileys Chocolate Pudding:

  • 1 box (3.9 oz) Instant Chocolate Pudding
  • 1 1/4 cups milk
  • 1/4 Cup Baileys Irish Cream

For the Irish Cream Cheesecake Layer;

  • 8 ounces cream cheese – room temperature
  • 1/2 cup confectioners sugar
  • 2 teaspoons Baileys Irish Cream
  • 1 teaspoon vanilla extract – I prefer to use vanilla paste

For the Whipped Cream Topping

  • 4 ounces cream cheese – room temperature
  • 1/3 cup confectioners sugar
  • 2 1/2 teaspoons Baileys Irish Cream
  • 1/2 teaspoon vanilla extract – or vanilla paste
  • 1 cup heavy cream

For the decorative topping:

Chocolate curls, chocolate pearls, jimmies – whatever your prefer

Directions:

Line an 8″x8″ baking pan with parchment paper. Set aside.

For the Shortbread Layer:

Place Shortbread Cookies in a food processor and pulse until you have fine crumbs. Transfer to a bowl.

Melt butter and pour over cookie crumbs. Mix until combined.

Pat crumb/butter mixture into the prepared pan. Place pan into the freezer for 30 minutes to set.

For the Chocolate Pudding:

In the bowl of a stand mixer, combine the pudding mix, milk and Baileys. Mix until combined. Transfer to a bowl and place in the refrigerator to chill for at least 20 minutes.

For the Whipped Cream:

In the bowl of a stand mixer, mix the cream cheese, confectioners sugar, Baileys and vanilla. Beat until smooth and creamy. Transfer to a mixing bowl and set aside.

Once you have cleaned the stand mixer bowl, using the whisk attachment, beat the heavy whipping cream until soft peaks form.

Add the creamed cheese mixture to the bowl. Beat on low until it is distributed, then beat on medium high until stiff peaks have formed.

For the Baileys Cheesecake:

Place 8 ounces of cream cheese in the bowl of a stand mixer. Mix using the paddle attachment until smooth. Scrape down the sides of the bowl and add the confectioners sugar, Baileys and vanilla. Mix until combined

Gently fold 1 cup of the whipped cream into the cream cheese/sugar/Baileys mixture and mix until uniform.

Assembly:

Spread the Baileys cheesecake layer evenly over the chilled crust.

Dollop the Baileys Chocolate pudding over the Baileys Cheesecake layer and spread evenly over the top.

Next, cover the Baileys Chocolate Pudding with the remaining whipped cream mixture.

Refrigerate for a minimum of 8 hours prior to serving. Keep refrigerated between servings.

Garnish with chocolate curls, or topping of your choice.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Baileys Dream Bars:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer


Black Velvet

March 13, 2021

Here is a great cocktail for your St. Patrick’s Day festivities…or really anytime for that matter – The Black Velvet. This lovely libation is made with a combination of Stout beer and Champagne or sparkling wine. If you pour it very carefully you can create this lovely layered appearance by floating one beverage on top of the other.

I could never find any reference as to whether the stout should go into the glass first or the champagne. I chose the Guinness to go in first because I figured stout beer was heavier than champagne, so it would be easier to float the champagne on top. It took me several tries to pull this off and so sadly, not to be wasteful, I had to drink up all the “mistakes”. The Husband, on the other hand, poured it perfectly on his first go!

This combination of bubbles and brew not only looks good but also tastes great!

Black Velvet

Ingredients:

  • Guinness Stout – chilled (you can of course use the stout of your choosing)
  • Champagne – chilled ( any Prosecco or Cava will do)

Directions:

Gather your ingredients and the cocktail glass you wish to use. I have seen Black Velvets done in champagne flutes, pint glasses, wine glasses – you name it.

You can pour either the stout in first or the champagne first, your choice. Either way, you are going to use equal amounts of both beverage. So fill the glass halfway.

Now for the tricky part. SLOWLY pour the second beverage into the glass. It helps to pour it over the back of a spoon which both slows the pour and disperses the top liquid. You should end up with a lovely layered cocktail.

Sláinte!

Links for helpful Kitchen Tools & Ingredients for Black Velvet Cocktails:

Guinness Pour Spoon – Now you don’t need a special spoon to pour layered cocktails, but this spoon is supposed to make the whole process go a bit easier. If you are interested in the gorgeous hand crafted spoon seen in my pictures above, it is made by my friends at Crafty Celts. You can order just this spoon or a whole silverware set as well as historically inspired bronze and silver jewelry. You might recognize some of their jewelry as it was featured in the Vikings television show.

La Rochere Champagne Flutes – You don’t need these glasses to make a Black Velvet either, but if you are interested in them, here they are!


Spiced Beef Sandwiches

March 12, 2021

Spiced beef is more of a Christmas/New Years tradition in Ireland, but I thought it would be fun to include here. I mean, I don’t think there are any Spiced Beef Police who would take you into custody if they saw you serving it on St. Patrick’s Day. It is always served cold, cut in thin slices, and often accompanied by brown bread & mustard or chutney. Here I’m serving it as little two bite, quartered sandwiches on that Honey-Oat Pain de Mie I just told you about, slathered with spicy mustard.

So what, you may ask, is spiced beef? Spiced Beef, or Mairteoil Spíosraithe in Irish, is sort of the cousin of Corned Beef or Pastrami I suppose. Basically it is beef which has been marinated for a week, or perhaps longer, in spices such as juniper berry, allspice, brown sugar and pepper and cured with some kosher salt and Sel Rose or curing salt. Many older recipes call for salt petre to do the curing, but that may be difficult to obtain due to its use in explosives. The Sel Rose or Prague Powder as it is sometimes called is what gives the finished beef such a rosy pink color. This spice marinated beef is then cooked in Guinness or a similar stout. In Ireland, come the Holiday season, you will see Spiced Beef in many butcher shop windows. Now a days it is not often cured at home, but purchased ready to cook. Each butcher’s recipe for the spice mixture/curing time is slightly different, which results in a lively debate about exactly whose is the best.

There is also a bit of a debate about where this dish originated. The author of the cookbook I cite below claims it is a Dublin tradition, (I believe he is from Dublin) whereas I was always told it was a Cork tradition (I went to university in Cork), so I’m not sure. But Chef Armstrong does mention that he remembers eating these spiced beef sandwiches on white bread with spicy English mustard after Midnight Mass on Christmas Eve. I had just baked a gorgeous loaf of Honey-Oat Pain de Mie, which I told you about a couple of days ago and it worked out perfectly.

I think these sandwiches would do nicely along with a pint or two…And just think, maybe next year we can actually go out for some St. Patrick’s Day parades and festivities. You could whip these up ahead of time and have them waiting for when you stumble back home. Or perhaps you can serve them at Christmas. You’ll have plenty of time to gather your ingredients. Keep these tasty nibbles in mind for whichever Holiday strikes your fancy.

Spiced Beef Sandwiches

  • Servings: 8
  • Difficulty: easy - but remember to allow yourself enough time for the beef to marinate
  • Print

recipe from: My Irish Table: Recipes from the Homeland & Restaurant Eve by Cathal Armstrong & David Hagedorn

Ingredients:

  • 2 packed Tablespoons light brown sugar
  • 2 Tablespoons Dublin Spice (see below)
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons pink curing salt, such as Sel Rose or Insta Cure #1
  • 3 lb. eye of round roast
  • 1 bottle Guinness
  • Pain de Mie or Sandwich Bread of your choice
  • English Mustard for serving

Directions:

Season the beef:

In a small bowl, combine the sugar, spices, kosher salt and curing salt. With your hands, rub the spice mix all over the meat, creating a thick coating. Place the meat in a 2 gallon zip-top bag. Refrigerate for 1 week, rolling the meat around in the accumulated juices once per day.

Cook the beef:

Transfer the meat to a pot. Do not rinse the spices off. Pour the bottle of Guinness over it and add enough water that the meat is covered. Bring to a boil over medium-high heat. Lower the heat to medium, cover the pot and simmer for 3 hours, or until fork tender, but not completely falling apart. Remove the beef fro the heat and let it cool completely in its cooking liquid. Drain the meat and place in a clean storage container. Refrigerate for at least 4 hours before serving. Tightly wrapped beef can be refrigerated for up to 3 days.

Serve the dish: Spread the bread slices with mustard and make sandwiches with the thinly sliced beef.

Enjoy!

***Dublin Spice: In a spice grinder, grind 2 Tablespoons of juniper berries into a fine powder. Transfer to a small bowl and combine with 3 Tablespoons ground black pepper, 2 Tablespoons ground allspice and 2 Tablespoons ground cloves. This will make about 1/2 cup – more than you need for this recipe. It can be stored in an airtight container for us to 3 months.

Links for helpful Kitchen Tools & Ingredients for Spiced Beef Sandwiches:

Pure Prague Powder #1

Coleman’s Original English Mustard

Cuisinart Spice & Nut Grinder

My Irish Table: Recipes from the Homeland and Restaurant Eve


Golden Potato Cake

March 11, 2021

Woohoo! Here we go. Time to kick off my annual St. Patrick’s Day blog-a-thon. I will be posting one Irish-y recipe a day all the way up to March 17th – the big day! Now I think managing to publish one recipe daily for seven days is a pretty impressive feat. But, a few years ago I was completely mad and used to start on March 1st and do a new recipe each day until March 17th. That is why you can find over 100 delicious St. Patrick’s Day recipes on my blog. 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 this year. I’m going to kick this whole thing off with this fantastic recipe for Golden Potato Cake.

Although the potato is not native to Ireland, Sir Walter Raleigh introduced it there in 1585, when one thinks of Irish cuisine, the good old spud comes quickly to mind. The potato is very nutritious, calorie dense and chock full of minerals and vitamins. It grew very well in Ireland, until it didn’t that is. The Great Famine occurred when the potato crop failed several years in a row starting in 1845. The result was that over 1 million people in Ireland starved to death. Just before the blight took hold, the average adult male in Ireland ate 13 pounds of potatoes a day! Thirteen pounds is around 65 potatoes. That is a whole lot of potatoes. Keep in mind, they didn’t just sit down to a plate of 65 boiled potatoes. They were eating potatoes in some form, ie. in soups, bread, etc., for breakfast, lunch and dinner. I do love spuds, but wow!

But back to this Golden Potato Cake. You won’t find a lot of special ingredients here – just potatoes, butter, salt and pepper. It is the preparation and presentation that makes it memorable. The potatoes are sliced thinly and layered in a cast iron pan with lashings of butter, salt and pepper. The result when you turn it out of the pan is a beautiful golden brown cake. Crispy on the outside with a soft buttery tender middle. Simple & delicious. Perfect as a side to any main you might be cooking up. So there you have it! One recipe down – six more delicious Irish inspired recipes to go in this count down to St. Patrick’s Day. Remember to check back every day until the 17th for the latest!

Golden Potato Cake

  • Servings: 4
  • Difficulty: easy
  • Print

recipe from: Bon Appétit

Ingredients:

  • 8 Tablespoons unsalted butter or 6 Tablespoon ghee
  • 2 pounds small russet potatoes, peeled, very thinly sliced
  • Flaky sea Salt
  • Freshly ground black pepper

Directions:

Preheat oven to 400°. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.

Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don’t have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.

Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.

Cook potatoes over low heat until barely tender, 10–15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that’s a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25–30 minutes. Let cool slightly.

Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt

Do Ahead: Potato cake can be made 3 hours ahead. Leave in skillet at room temperature. Reheat at 350° for 10 minutes before serving.

Enjoy!


St. Patrick’s Day Recipe Roundup!

March 10, 2021

Oh my goodness ya’ll…St. Patrick’s Day is only 7 days away. Tomorrow I will be starting my annual St. Patrick’s Day blog-a-thon. Yup, I’ll be sharing one lovely Irish-y recipe everyday with you, right up to the big day Wednesday March 17th! Now I think managing to publish one recipe daily for seven days straight is a pretty impressive feat. But, a few years ago I was completely mad and used to start on March 1st and do a new recipe each day until March 17th. That is why you can find over 100 delicious St. Patrick’s Day recipes on my blog. 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 this year. Today I thought I might inspire you with some of my favorite St. Patrick’s Day dishes from years past. We’ll start it off with some bread:

And here are some drool worthy mains:

I wouldn’t want to forget the sides:

And take a peek at these decadent desserts:

And last but not least…something to wash it all down with:

Is your mouth watering yet? Quite the galleries of goodies if I do say so myself. And there are many more recipes to be found on my blog as well as seven new ones starting tomorrow! Don’t miss out!

P.S. I tried to get links to the recipe added to the pictures, but with my limited skills, was unable to make it work. You can find links to the pictured recipes in the gallery captions. Sorry ’bout that!


Baileys Bite Sized Cheesecakes

March 17, 2020

IMG_9514

Woo-hoo! Today is St. Patrick’s Day!!! It is here, it is here! And to finish off my annual St. Patrick’s Day recipe run I give you: Baileys Bite Sized Cheesecakes!

IMG_9545

These little luxurious gems might be small, but they are big on taste. I mean I really don’t have to describe it much at all – I can just say Baileys Cheesecake. Nuff said really. Everyone knows cheesecake is scrumptious and when you add some silky smooth Baileys into the mix – well  – sheer perfection. I should mention that I have also topped these little tempters with a Baileys whipped cream as well. You know, once you’ve got the Baileys out, why stop?

IMG_9534

Folks absolutely love Baileys. In fact, on December 3rd, 2007, the manufacturers of the beloved liqueur, announced the sale of the billionth bottle of Baileys since it was first introduced. A billion is a lot right? But you’re probably thinking, yeah but Baileys has been around for ever. They’ve had a lot of time to get to 1 billion. You’d be wrong. Baileys wasn’t introduced until 1973! Hard to believe! Baileys was the first Irish Cream to go on the market as well. There have certainly been plenty of  imitators since then, but Baileys continues to rule supreme.

IMG_9557

Although a big huge honking Baileys Cheesecake is truly impressive, these decadent little bite sized indulgences have a lot going for them. They are super portable, so if you’re in a rush to get out to the parade or onto the next festivity, you can just pop one in your mouth and grab another to go. (Yeah – I did write that previous line before we all found ourselves in the social distancing situation we are now enduring…I guess I should say you can grab one out of the fridge quickly and get right back to your Netflix-a-thon without missing a thing) Easy-peasy. And you won’t fall into a cheesecake induced sugar coma like you might if you ate a big old slice of cheesecake. Plus they’re so small, I’m sure they barely have any calories at all in them. Not that you should be thinking of calories on St. Patrick’s Day…

IMG_9542

Well I guess that finishes my annual St. Patrick’s Day run. I’ve gotta admit, this is the strangest St. Patrick’s Day I can remember what with all the Covid 19 closures, cancellations and quarantines going on around the world. Definitely scary times. Things will likely be weird for awhile, but hopefully if we can work together we will be able to weather this storm. Friends in Ireland forwarded me an inspiring St. Patrick’s Day message from their President, Michael D. Higgins, which I will leave you with now.

I wish everyone a safe, healthy and happy holiday! Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

IMG_9526

 

Baileys Bite Sized Cheesecakes

  • Servings: 12 mini cheesecakes
  • Difficulty: easy
  • Print

recipe slightly adapted from: King Arthur Flour

Ingredients:

For the Crust:

  • 1 cup (120 grams) all purpose flour
  • 1/3 cup (32 grans) almond flour or 1/3 cup (28 grams) ground almonds
  • 2 Tablespoons (28 grams) brown sugar
  • 1/4 teaspoon salt
  • 6 Tablespoons (85 grams) butter, cold

For the Batter:

  • 1 cup (227 grams) cream cheese, room temperature
  • 1/4 cup (50 grams) sugar
  • 2 tablespoons (28 grams) heavy cream or sour cream, at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla bean paste
  • 2 Tablespoons Baileys Irish Cream

Toppings:

For the Baileys Whipped Cream:

  • 3/4 Cup (180 ml) whipping cream
  • 2 Tablespoons confectioners sugar
  • 2 Tablespoons Baileys Irish Cream
  • Baileys Cookie (optional), Valhrona Dark Chocolate Crunchy Pearls (optional) Chocolate covered espresso beans (optional)

Directions:

For the Crust:

Preheat your oven to 425°F. Whisk together the flour, almond flour, sugar, and salt. Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand. Or simply pulse the mixture in a food processor until combined. Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.

Divide the crumbs among the 12 cups of a mini cheesecake pan. Press them firmly into the bottoms and about 1/2″ up the sides. I used a medium sized cookie scoop to fill the wells with crust and then used a cork to tamp the crust down and hollow out a space in the center. Bake in the preheated oven for 8 to 10 minutes, until set and just beginning to color. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

For the Batter:

In the bowl of a stand mixer, beat the cream cheese and sugar until smooth. Add the cream, egg, vanilla and Baileys; mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. Again the medium sized cookie scoop works well here.

Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes — the tops will sink slightly. Use a knife to gently loosen the edges. Pick the pan up and gently and carefully push the individual cakes up until you can lift them from the pan. Put them in the fridge to chill. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust and the metal disk to free up the cheesecake. I was actually able to easily pop the metal plates off the bottom of the cakes when I first removed them from the pan.

Make the Baileys Whipped Cream: Place the cold whipping cream in the bowl of a stand mixer with a whisk attached. While whisking the cream, slowly add the sugar and the Baileys. Continue to mix until glossy peaks form.

Just before serving, pipe some Bailey’s Whipped cream on the top and garnish with Baileys cookie or chocolate shavings if desired.

Enjoy!

Baileys Bite Sized Cheesecakes brought to you today by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Baileys Bite Sized Cheesecakes:

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

Cuisinart Pro-Classic Food Processor

OXO Good Grips Medium Cookie Scoop

Norpro Nonstick Mini Cheesecake Pan

 


Leprechaun Bait

March 16, 2020

IMG_9495

So tell me, are you hoping to catch a Leprechaun this St. Patrick’s Day? Have you ever indulged in so many adult beverages on a St. Patrick’s Day past that you thought you saw one? Well, let me tell you about today’s recipe: Leprechaun Bait!

IMG_9394

What we’ve got going on here is a magically delicious combination of chex cereal, Lucky Charms, salty pretzels, pistachios, cashews, M&Ms and Lucky Charms marshmallows, addictively coated with a silky white chocolate. Leprechaun bait? More like Leprechaun crack if you ask me!

IMG_9437

But perhaps I’ve gotten ahead of myself. You can’t really conduct a Leprechaun hunt if you aren’t familiar with the wee fellows.

Leprechaun-1

Old world Leprechaun as pictured in Spiderwick Chronicles

A Leprechaun is one of the fairy folk that live in Ireland. Cobblers by trade, these diminutive fellows (no taller than 3 feet) live a solitary life.  They are very focused on their appearance, dressed to the nines in a green suit, top hat and buckled shoes. Their love for green fashion apparently developed sometime in the 20th Century. Prior to that, they were fond of wearing red. Yeats explained that solitary fairies wore red, whereas trooping fairies tended to wear green.

IMG_9451

There seems to be a bit of controversy about where the name “leprechaun” comes from. In middle Irish there is the word luchrupán which means small body or it could derive from the word leithbrágan translating to half shoe which eludes to their profession. Or if you are a fan of the Artemis Fowl series of books, you are well aware that Leprechaun is from Lower Elements Police Reconnaissance – LEPrecon for short. (OMG – If you have not read this young adult series put it to the top of your to read list!!! And a movie is coming out soon!)

09d04305-9a02-4667-ab8c-76e29b9ec11b

Dame Judi Dench as Commander Root of LEP-Recon.

But wait….let me get back to the traditional folklore Leprechaun. Leprechauns love music and dancing, having ceilis which have been known to last for days. Perhaps these fairy raves are how they all wore their shoes out. Because apparently shoe making/mending is quite lucrative. It is well know that each leprechaun has a pot of gold which they have hidden somewhere. It is that pot of gold that has caused them to have such a troubling history with humans, which we know tend to be very greedy – always after the poor Leprechauns pot of gold or lucky charms.

IMG_9449

Making matters worse, there is that rumor that if you catch a Leprechaun they will grant you three wishes. You know, like a little green genie. This relentless pursuit is perhaps why leprechauns are know to be tricksy or even sometimes grumpy or distrustful. If you had to put up with being constantly hassled for money and favors, you’d be grumpy too. Kind of like the long suffering denizens of New York City. However if folks chose to be nice to them, Leprechauns have been know to bestow huge rewards, like a castle full of gold, to such good samaritans. Now I should point out what with St. Patrick’s Day upon us, there is a fairy known as a clurichaun which is said to be a cousin of the Leprechaun. Clurichauns, which tend to hang around breweries, pubs and wine cellars, are know to be often drunk. And rather than happy drunks, they are the surly, boisterous, fighting type of drunk. They raise all kinds of ruckus at night, keeping good folk awake with all the commotion. They have even been know to go on wild joyrides on unsuspecting dogs, cats or sheep. Terrible altogether! Though I would be remiss if I did not mention that there is some thought that these aren’t two different types of fairies, but that Clurichauns are actually just Leprechauns out on a bender!

clurichaun20feat2

But wait just a second! I have really gotten off track here. I was supposed to be telling you about this Leprechaun Bait. This addictive snack is really very easy to make and will be a perfect addition to your St. Patrick’s Day celebrations.

IMG_9406

In the spirit of full disclosure, my Mom always makes this at Christmas with some red and green M&M’s and craisins thrown into the mix. I love the stuff and look forward to it every year, so I decided to give it a St. Patrick’s Day spin by using green, white and orange M&M’s (colors of the Irish flag) green pistachios and Lucky Charms Marshmallows. Feel free to customize it as you see fit, cuz I gotta tell you – once you taste this delicious mix you’re going to be making it all the time. Yup – Leprechaun crack I tell you!

IMG_9485

And if you do see a Leprechaun this year, don’t be trying to abduct him, rob him or nag him for favors. Just pour him a drink and share this snack with him. You never know, perhaps he’ll forego his tricksy ways and you’ll be rewarded!

IMG_9396

Leprechaun Bait

Ingredients:

  • 6 cups Rice Chex cereal
  • 3 cups Lucky Charms cereal sans marshmallow bits (usually I use Cheerios, but since you’ve already got a box of Lucky Charms opened…Though this will make the mix a bit sweeter since Lucky Charms is frosted)
  • 2 cups broken pretzels ( I used Snyder’s Snaps but you could use small stix)
  • 1 cup pistachios
  • 1 cup cashews
  • 12 oz. M&M’s candy (I ordered specific color’s from the M&M store which does a St. Patrick’s Day mix as well* see disclaimer at bottom of post. Though you could just pick through regular M&M’s to get the green and orange ones)
  • 27 oz. White Chocolate chips
  • 1 cup marshmallows from Lucky Charms (I was able to get ahold of a limited edition box that had green clover & gold coin marshmallows)

Directions: 

In a large bowl, combine the Chex, Lucky Charms cereal (without marshmallows), pretzels, pistachios, cashews and M&M’s.

Cover counter with parchment paper.

Place white chocolate chips in top of double boiler and heat until melted through.

Pour the melted chocolate over the cereal mixture.

Stir quickly but carefully, taking care not to crush the Chex cereal, but to ensure that the mixture is completely coated with the white chocolate.

Turn the mixture out onto the parchment paper, spread it out and sprinkle evenly with the Lucky Charms marshmallows. Press down gently to get the marshmallows to adhere.

Allow the white chocolate to set. Break into smaller pieces and store in air-tight containers.

Enjoy!

Leprechaun Bait brought to you today by: Runcible Eats (www. leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Leprechaun Bait:

Double Boiler Pot

Snyder’s Snap Pretzels

Lucky Charms Cereal – Limited Edition

Artemis Fowl set – Books 1-3

St. Patrick’s Day M&M mix – I feel rather nit picky about mentioning this, but it is a bit of a pet peeve of mine. The M&M’s store St. Patrick’s Day mix is made up of green and white M&M’s which have been stamped with some lovely shamrocks – which is great. However, some are also marked with “Happy St. Patty’s Day” Arrrrghhhhh! Who is “St. Patty” Did Peppermint Patty from the Peanuts cartoon strip perform a couple of miracles I was unaware of which got her canonized? If I had noticed that slip up, I would not have purchased them. Deal breaker! I would have just bought some plain green and white M&M’s. Patrick in Irish is Pádraig and the nickname for that is Paddy. Not Patty, which is a nickname for Patricia. Come on M&M’s folks – surely you can do better!

 

 


%d bloggers like this: