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Posts Tagged ‘Irish recipes’

Chocolate Irish-Whiskey Cake

Posted in Recipes, tagged , , , , , , , , , , , , , on 18/11/2015| 9 Comments »

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I am always on the lookout for Master Recipes. And when I say,  “Master Recipes”, I do not mean “Fundamental Recipes”.

Fundamental Recipes are good building block recipes: think grilled cheese sambos (sandwiches), American-style pancakes, thick-n-hearty Irish soup. You learn to make them by following a series of step-by-step detailed instructions. And, then, once you’ve perfected the basic recipe, you create endless versions of the original recipe. Cookbooks and the internet are chock-full of these dishes.

Master Recipes, on the other hand, are rare and wonderful. Once you find one, you realise it stands out from all the rest. It is exemplar and you wouldn’t dream of changing a thing about it. A Master Recipe becomes a dish you cook for the rest of your life. And, if you are lucky, you hand a collection of Master Recipes down from one generation to the next. They are what Amanda Hesser and Merrill Stubbs, the founders of Food52, call “Genius Recipes”.

My whole life (and I have been cooking since the age of twelve!), I have been collecting Master Recipes. For me they are the recipes that tick the following boxes:

1) They are easy to make.

2) They taste great.

3) They look impressive and can be served to family, friends, and dinner party guests or taken to a special event.

4) Once tasted they almost always elicit a response like “Oh…my…that is delicious! Can I have the recipe?”

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A few weeks ago, I found and made my first chocolate cake Master Recipe. I think I may have danced a little jig across the kitchen after taking the first bite of this delicious cake.

The ingredients include pepper, whiskey and cloves…these really play up the chocolate flavour of this cake. It is incredibly decadent but, surprisingly, not heavy. I like that. And, oh is it moist! (That word cracks my kids up…”moist”.) So many homemade cakes are dry and need cream, ice cream, or icing to make them palatable…not so with this cake. Truly, a dusting of powdered sugar is all that is needed: though, if you really wanted to go all out, some Irish Whiskey caramel sauce might be nice or some sugared red berries.

In the weeks that have passed since I found this recipe, I have made the cake for family, friends, and even taken it to a board meeting. Everyone has loved it. So…get out your springform pan and your Magimix (food processor)…and get baking! I’m sure after trying it, you’ll add this recipe to your collection of Master Recipes too.

Chocolate Whiskey Cake

Serves Eight to Ten

Ingredients

174g/12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan

85 grams/about 3/4 cup plus 2 tablespoons unsweetened cocoa powder

12oz/1 ½ cups brewed strong coffee

4 oz/½ cup Irish whiskey

200 grams/about 1 cup granulated sugar

156 grams/about 1 cup light brown sugar

240 grams/about 2 cups all-purpose flour

8 grams/2 level teaspoons baking soda

3 grams/about 3/4 teaspoon fine sea salt

¼ teaspoon black pepper

⅛ teaspoon ground cloves

3 large eggs

2 teaspoons vanilla extract

172g/1 cup mini semisweet chocolate chips or chopped chocolate

Powdered sugar, for serving (optional)

Directions

1. Pre-heat oven to 180°C/325°F. Butter a 10-inch spring form pan. Dust with 2 tablespoons cocoa powder.

2. In a medium saucepan over low heat, warm coffee, Irish Whiskey, 12 tablespoons butter and remaining cocoa powder, whiskey occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.

3. In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.

4. Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like. 

Additional Notes, Related Articles & Credits:

* The New York Times is my go-to place when I’m looking for really great recipes to try. Here is a list of 30 Fundamental recipes, courtesy of The New York Times, everyone should have in their recipe folder.

** I found today’s recipe (where else?) over at the New York Times. They got it from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala.

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Ireland+Halloween+Apple Cake

Posted in Recipes, tagged , , , , , , , , , , , , , , , , , , , on 30/10/2015| 2 Comments »

We are smack in the middle of apple season in Ireland…

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And Halloween is just a few days away…

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In our Irish home that can mean only one thing…it’s Apple Cake time! 

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Oh yes…Ireland+Halloween+Apples = Apple Cake in our Irish home and today’s gorgeous recipe comes from the Allen family…Rachel+Darina+Myrtle Allen. This recipe has been in their family for generations and it is delicious to the very core! (Sorry…I could’t help myself!)

For a change, I deconstructed the Allen recipe and turned it into these adorable single-servings for our brekkie this morning. They would be absolutely lovely served, hot out of the oven, with a scoop of vanilla ice cream immediately following dinner.

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While I prepped and baked this morning, I couldn’t help but wonder how many Irish people remember that Ireland+Halloween+Apples have been closely linked for centuries. Probably not too many anymore.

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In my mother-and-father-in-law’s time, everyone knew: they hadn’t yet succumbed to the ways of other places. In our time, however, we have been snookered into looking at the world globally and taking on board the commercialism of our celebrations…this means Halloween-a-la-America in many places around the world.

But I digress…

A few years ago, while researching my second book, Irish love & Wedding Customs, I came across a collection of handwritten manuscripts from the last century at the U.C.D. Folklore Library. On the pages were story after story about how apples were used on Halloween in celebratory games and for marriage divination.

Weeks later, I came across a painting called Snap Apple Night. It was painted by Cork-born artist Daniel Maclise in 1832. It is said Maclise was inspired to create the painting after attending a Halloween barn party in Blarney, County Cork.

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Look closely at the painting…do you see the young couple sitting on the floor in front of the fire? The young man has his arm possessively around the dark-haired girl’s waist and just near her left hand is a bright green apple. To the right of the two love birds are a group of young men and women bobbing for apples. And, to the left of dead-centre, a man is trying to take a bite of an apple hanging from a string…he’s playing Snap Apple.

The people in the painting are “trick or treating” in an incredibly voluptuous way…a uniquely Irish way…a way we’ve lost sight of. (Sigh.) Can’t you just feel the tension of the lust and love and happiness between the people in Maclise’s painting? Fantastic…don’t you think?

Another Ireland+Halloween+Apples tradition from long ago, one not shown in Snap Apple Night, is a game of marriage divination whereby a person would peel an apple carefully in order to get one long piece of the skin. Then they would throw the skin over their shoulder and check to see what letter it formed on the ground. The letter was meant to signify the first initial of a future spouse.

I adore the old Irish ways and it is such fun to share the traditions and memories of long ago with my children. Much like the Allen girls handing down of a favourite family recipe, I hope that through my cooking and writing, I am handing down something from the past to the current and, one day, the future generations of our family. From our Irish home to you and yours wherever you call home…we wish you Oíche Shamhna Shona Daoibh (Happy Halloween)!

Irish Apple Cake

Serves 6

Ingredients

22g white flour

½ teaspoon baking powder

110g butter

125g caster sugar

1 (organic) egg, lightly beaten

about 50-125ml milk

1-2 cooking apples, peeled, cored and chopped into bit sized pieces (Note: I suggest using 3-4 apples)

2-3 cloves, optional (Note: if serving in ramekins you will need 1 clove per ramekin)

egg wash

Directions

1. Preheat the oven t0 180C/350F.

2. Sieve the flour and baking powder into a bowl.

3. Rub in the butter with your fingertips until it resembles the texture of breadcrumbs.

4. Add 75g of the caster sugar.

5. Make a well in the centre and add the egg and enough milk to form a soft dough.

6. Divide dough in two. Put one half into an ovenproof plate and press it out with floured fingers to cover the base.

7.  Add the apples and the cloves.

8. Sprinkle over some or all over the remaining sugar, depending on the sweetness of the apples.

9. Roll out the remaining dough and put on top of the apples – easier said than done as this “pastry dough” is more like scone dough. (Note: my dough was too sticky to roll out so I just flattened it with my hands and then put it on top of the apples in the ramekins.)

10. Press the sides together, cut a slit through the lid, egg wash and bake for about 40 minutes or until cooked through and nicely browned on top.

11. Dredge with caster sugar and serve warm with Barbados sugar and softly whipped cream.

Additional Notes, Related Articles & Credits:

* From Living Library blog: “Lady Wilde, in her book Ancient Legends, Mystic Charms & Superstitions of Ireland wrote: “It is said by time-wise women and fairy doctors that the roots of the elder tree, and the roots of an apple tree that bears red apples, if boiled together and drunk fasting, will expel any evil living thing or spirit that may have taken up abode in the body of a man.”

* From The Order of Bards, Ovates & Druids: “In a Medieval Irish story Connla the Fair, an Irish prince, fell in love with a beautiful Faerie woman, who arrived on the Irish shore in a crystal boat. She offered him an apple from the world of Faerie; he took the fatal bite, and was hers forever. They set sail for her magical island where the trees bore both fruit and blossom, and winter never came. There they ate an ever replenishing stock of apples, which kept them young forever. An Otherworldly apple tree magically makes music which can dispel ‘all want or woe or weariness of the soul’. In Irish lore, the God Óengus offered three miraculous apple trees from the magical woods, Bruig na Bóinde (New Grange), as a wedding gift for one of the Milesians. One was full in bloom, one shedding its blossoms, and one in fruit. The deliberate felling of an apple tree was punishable by death in ancient law).

* The old Irish tree list here and a brief history by Irish forester, Fergus Kelly, speaks directly to the history of old Irish trees, including the apple tree.

* The secret steamy history of Halloween apples over at NPR.og.

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Colcannon

Posted in Recipes, tagged , , , , , , , , , , , , , on 21/10/2015| 11 Comments »

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Autumn has arrived. The leaves on our trees are just starting to turn and fall. The days are obviously shorter: the nights longer. And, because there’s a distinct chill in the air, the central heating is back on.

As Mother Nature moves us gently from summer to winter, I find that I am making fewer foods that are light and healthy and more that are luxurious and hearty.

Traditional Irish foods…stewed apples, Barm Brack, thick and creamy soups, roasts and, of course, Colcannon…are what we’re eating more of now.

Colcannon, in particular, is as traditional as traditional Irish food gets. Known as Cál Ceannann in Irish, which literally means white-headed cabbage, it’s the stuff songs and poems are written about here. No kidding!: “Did you ever eat Colcannon, made from lovely pickled cream? With the greens and scallions mingled like a picture in a dream.~ lyrics from a song sung by Mary Black

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Irish Americans sometimes serve Colcannon on St. Patrick’s Day, but it is customary to eat it on 31st October in Ireland. There are, in fact, quite a few Irish traditions having to do with Colcannon and Halloween. For example, a very long time ago, bowls of Colcannon were left on the front doorsteps of Irish homes for wandering spirits in search of their earthly abode. It was also used for games of marriage divination, whereby charms (namely a ring for marriage and a thimble for spinsterhood) were hidden inside the fluffy mixture and bowls were then served to the young women living at home to foretell their future. And finally, Irish colleens sometimes hung socks, partially filled with Colcannon, on their front door on Halloween night in the belief that the first man through the door would be their future husband.

To be sure, such shenanigans do not (never have/never will) happen in our Irish home. Between the arguing over the ring and the unsightly mess of a potato-filled sock hanging from the front door…I’ll be having none of it. For us, Colcannon is simply a comforting side dish we enjoy year round…but most especially at this time of year.

Colcannon

Serves 6

Ingredients

900g/2 ½ lbs potatoes, scrubbed and peeled

110g/8 tablespoons unsalted butter, plus more for serving

1 small green cabbage, outer leaves removed, cored, washed and thinly shredded

8oz/1 cup milk (plus a little more if the potatoes are very dry)

4 scallions, green parts only, finely chopped

Kosher salt and freshly ground black pepper, to taste

Directions

1. Place potatoes in a saucepan and cover with cold water by 1”. Bring to a boil over high heat and cook until slightly tender, about 15 minutes. Drain off about two-thirds of the water. Put a lid on the saucepan, place the saucepan back on the hob (stove) and put on a gentle heat, allowing the potatoes to steam until they are fully cooked. (Keep a watchful eye on the potatoes at this point as you do not want them to burn.) When fully cooked, drain excess water and put softened potatoes in a large mixing bowl. Rice or mash potatoes. Set aside.

2. Return saucepan to hob over medium-high heat. Add butter. When melted, add cabbage and cook, stirring, until wilted, about 5 minutes.

3. To the cabbage, add the milk and scallions, and bring to a boil. Remove from heat.

4. Add hot milk mixture to warm mashed potatoes and stir until smooth. (You may use a food mixer, but use the spade paddle for the mixing).

5. Season with salt and pepper, and transfer to a warm bowl. Serve immediately with a large pat of butter melting in the centre.

Additional Notes, Related Articles & Credits:

* Colcannon may be made ahead and reheated in a moderate oven.

* Leftover Colcannon may be made into potato cakes and fried in bacon fat until browned on both sides.

* Colcannon would be lovely served with Guinness Beef Stew!

* To hear Mary Black sing Colcannon click here.

* Irish Halloween Traditions & Customs here, here and here.

* For a fascinating look at the history of Irish food click here.

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Irish Mixed Berry Scones

Posted in Recipes, tagged , , , , , , , , , , , , , , , on 27/09/2015| 1 Comment »

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A few weeks ago, my dad telephoned from America to ask if I had a favourite scone recipe I could share.

You see, where he lives, a scone is a plate-size, golden-fried roll served with honey-butter, syrup, or powdered sugar.

Tis true.

In his neck of the woods, a scone is like a beignet..a sopapilla…a doughnut even. In Ireland they’re nothing of the sort. An Irish scone is a light, moist, baked pastry that falls somewhere between a cake and a well-made muffin.

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The differences don’t stop there, however. Irish scones have far less butter and sugar in them. Though, with the salty Irish butter and the sweet raspberry jam we load them up with, this may be a moot point! Also, Irish scones rarely have fancy add-ins: Craisins, chocolate chips, crystallised ginger, for example, just don’t make the cut here. Currants or raisins are about as “crazy” as scones get in Ireland…and even then some people feel those muck up a perfectly plain scone. And finally, Irish scones are never fried or shaped into fussy triangles. What is it about triangle-shaped scones my fellow countrymen/countrywomen like?!

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But don’t start thinking there is only one way to make scones in Ireland! There are many, many different ways to make them. For example, in a basic Irish Master Recipe, some bakers will use vegetable oil, others prefer lard, but most use butter. When using butter, there is a debate as to which is better: chilled or room temperature. Milk is nearly always used in making scones, but there are people who swear buttermilk is the only way to go, and there are others still who use cream. And where flour is concerned there are at least three options to choose: self-raising flour (self-rising if you are Stateside); cream flour (All Purpose); and cake flour.

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Ok…I have digressed…let me circle back to the beginning…my dad asked me for a scone recipe. Today I am offering him the one below. It is my favourite recipe which makes up the loveliest mixed berry scones. This recipe calls for self-raising flour, milk and chilled butter…in case you’re wondering. It works well if you omit the berries (or substitute them with raisins/currants). And, I suppose, you could change them out for something else…cherries perhaps or lemon rosemary…but why bother? Real Irish scones are simply delicious.

Irish Mixed Berry Scones

Makes about 18-20

Ingredients

For the Scones

900g/2lb/7 1/4 cups self-rising flour

50g/2oz/1/3 cup caster sugar

3 heaped teaspoons baking powder

175g/6oz/12.5 tablespoons butter, chopped & chilled

3 room temperature eggs

450ml/15fl oz/2 cups milk

2 handfuls raspberries, 2 handfuls blueberries or 4 oz raisins or currants

For Glaze

1 egg white, whisked with a fork

2 teaspoons water

granulated sugar for sprinkling

Directions

1. Adjust oven rack to the middle of the oven and preheat oven to 230ºC/450ºF.

2. Mix the 1 egg white and 2 teaspoons water together to make an egg wash.

3. Sieve all the dry ingredients together in a large bowl.

4. Whisk the 3 eggs, add to the milk, and set aside.

5. Rub butter into the flour until it’s well incorporated and the mixture resembles bread crumbs.

6. Add the mixed berries (or raisins/currants) and mix lightly.

7. Make a well in the centre of the flour mixture and add the milk and eggs. Mix quickly into a soft dough: do not over mix.

8. Turn dough out onto a floured surface. Knead just enough to shape the dough into a circle about 2cm (1 inch) thick.

9. Using a scone cutter (a tall cookie cutter will do), stamp the dough into round scones. Place scones onto an ungreased baking sheet. Brush tops with the egg wash and sprinkle on some sugar.

10. Bake in the oven for 10-12 minutes or until golden brown on top.

11. Cool on a wire rack.

12. Gather up the remaining dough into another circle and stamp out more round scones until you’ve used up all the dough. Finish as directed above.

Additional Notes, Related Articles & Credits:

* http://bakerette.com/homemade-utah-scones

* Scones do not keep well for more than a day, but for best results place in an airtight container.

* Read Sarah Kate Gillingham’s article over at thekitchn.com about a trip she took to Ireland where she learned, first-hand, how to make Real Irish Scones.

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Strawberry Rhubarb Compote for Breakfast

Posted in Recipes, tagged , , , , , , , , , , , , on 19/09/2015| 2 Comments »

 

IMG_8248Each spring I make strawberry rhubarb compote from the fruit grown in our kitchen garden. Some of it we use straight away, the rest we put into the deep freeze for later in the year (like now).

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Compote, which is really just a stewed fruit, is easy to make and can be served up in many ways. I like to layer it with yogurt and Nadia’s Muesli for my breakfast, but it is equally delicious over ice cream, slathered on Pavlova, whipped into a Fool, mixed into an alcoholic beverage, or stirred into a bowl of hot porridge.

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On its own, rhubarb is quite tart. Sugar makes it more palatable, but pairing it with ripe strawberries means you can use less sugar. I know of people who add honey for sweetness. If you like honey…I say, “Go for it!” The honey might add a nice flavour note. Ginger, cinnamon or mint are other possibilities. As for me…I like it plain and simple…truly old fashioned.

Strawberry Rhubarb Compote

Makes about five cups

Ingredients

450g/4 ½ cups red rhubarb

450g/2 ½ cup strawberries

500ml/2 cups water

125g/ ½ cup sugar

Directions

1. Remove and discard the rhubarb leaves, wash stalks well, and cut into 1″ pieces.

2. Hull the strawberries, wash well, and slice lengthwise (and once again if very large).

3. Put the rhubarb, sugar and water in a nonreactive (stainless steel) saucepan and bring to the boil, stirring constantly until the sugar dissolves and the rhubarb is soft.

4. Reduce to a simmer and add the strawberries and continue to cook until the strawberries are soft, but not mushy.

5. Cool, pour into a clean jar, cover with a lid and keep in the fridge or pour into freezer bags and freeze until needed.

 

 

 

 

 

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Dandelion Pesto: From Weed to Wonderful!

Posted in Recipes, tagged , , , , , , , , , , , , , , , , , , on 04/09/2015| Leave a Comment »

Dandelion Pesto

I’m an organic gardener…have been for over 20 years. And in my culinary garden, we never use chemicals.

So, when a plant recently popped up somewhere I didn’t want it to grow…a prodigious plant to boot…I wasn’t very happy.

I am, of course, referring to the tenacious Dandelion.

Dandelions are perennials that grow from a thick, unbranching tap root. We know them well because they produce bright yellow flowers that, after a few days, become fluffy white seed heads. Those lovely looking seed heads, the ones we used to blow into the air when we were kids, produce even more weeds bright yellow flowers. Oh, the blissful ignorance of our youth!

As I stood looking at the lone Dandelion growing amongst a bed of beautiful Lavender, I started thinking about how it might be useful. Then I remembered…Dandelion leaves were for sale in an exclusive grocer in our local village.

A few minutes later, research on the internet provided a plethora of recipes. Clearly one plant wasn’t going to be enough but it was a start. I hopped on my bike, quickly cycled down to the village, bought more greens, and came home to make the recipe I found over at The Kitchn for Dandelion Pumpkin Seed Pesto. David Lebovitz’s Dandelion Pesto recipe was equally interesting, but I wanted to use some leftover pumpkin seeds that were in my larder.

And that was that. On a fine summer evening, I served my family Whole Wheat Linguine Pasta topped with Dandelion Pesto. I didn’t tell them what they were eating until after they devoured their dinner…just in case the main ingredient put them off.

Fortunately, they loved it. What’s more, I enjoyed turning a would-be-weed into a wonderful meal. Hope you find ways to do the same.

Dandelion Pumpkin Seed Pesto 

Makes about 1 cup

Ingredients

130gm/3/4 cup unsalted hulled (green) pumpkin seeds
3 garlic gloves, minced
25gm/1/4 cup freshly grated parmesan
1 bunch dandelion greens (about 2 cups, loosely packed)
1 tablespoon lemon juice
4oz/1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Black pepper, to tasted

Directions

1. Preheat the oven to 180ºC/350°F.

2. Pour the pumpkin seeds onto a shallow-rimmed baking sheet and roast until just fragrant, about 5 minutes. Remove from the oven and allow to cool.

3. Pulse the garlic and pumpkin seeds together in the bowl of a food processor until very finely chopped.

4. Add parmesan cheese, dandelion greens, and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. The pesto will be very thick and difficult to process after awhile — that’s ok.

5. With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste.

 

Additional Notes and Credits:

* More about the Biology of Dandelions can be found here and their herbal uses may be found here.

* For some Irish Dandelion folklore see this post for Wildflower Folklore at Wildflowers of Ireland.

* Here’s a Dandelion Flower Fritter recipe from Darina Allen, as well as a radio interview of Darina at NPR.

* I am intrigued by this Dandelion Honey Recipe that appeared in the Irish Examiner for Dandelion Honey…which is more like a marmalade!

* Here’s another interesting recipe to try…Dandelion Colcannon from The New York Times.

* The Daily Spud has gotten in on the act too…with recipes for Dandelion Tea and Dandelion Fritters.

* Canada’s National Post did a wonderful article on Irish cheeses and ended it with several recipes, including this one for Salad of Lambs Lettuce and Dandelion Greens by Nuala Cullen

 

 

 

 

 

 

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Wild Blackberry Jam

Posted in Recipes, Share the Joy, tagged , , , , , , , , , , , , , , on 04/09/2015| 6 Comments »

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For weeks I’ve been playing a game of “Watch and Wait” with mother nature. Whether on a walk in the countryside or a drive into town, I have been watching and waiting patiently for the blackberries ripening in the hedgerows near our home to be ready for picking.

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While the berries have morphed in colour from green to red to a deep black-purple, I’ve been daydreaming about the many things I might make: scones, jam, cobbler, sorbet, ice cream, flavoured vinegar, even a blackberry whiskey concoction. It seems the list of things to do with blackberries is endless!

Finally, last weekend, I could wait no more. Truth be told…I nearly crashed my car last Thursday for looking at the berries ripening in the summer sun. I invited my friend Susan and her daughter Ellen to join my younger daughter and me for a morning of picking wild blackberries. It may not be true, but I have in my mind that it’s best to pick fruit and vegetables in the morning, when the energy of the earth is surging through a plant. So, with our bowls in hand, we four girls headed down the road to a hedgerow that was bursting with berries. When we’d picked it clean, we spotted more in a nearby field and, with the farmer’s permission, we hopped the gate and picked until our hearts’ were content. (My daughter did keep saying, “Mom we have to leave some for the birds!”)

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Wild blackberries have been eaten in Ireland since Neolithic times. They come in many forms, possibly even several hundreds of micro species. Some are small and mean-looking, others fat and plump. None resemble the large, mostly tasteless, perfect triangle-shaped berries found in the supermarket. Packed with fibre and antioxidants, blackberries are a rich source of vitamin C and, best of all, when picked at their peak of ripeness, wild Irish blackberries are gorgeously delicious.

In no time at all, we girls were scraped and prickled by the thorny bushes and our fingers were stained red-pink from the sweet berry juice. We didn’t mind, however, as we were happy to have our bowls filled to the brim with nature’s bounty and countless ideas for what to do with them running through our heads.

Picking blackberries is a rite of passage in Ireland and I’m so glad to be able to share in this tradition with my daughters and our friends. I hope you and yours find time to enjoy a blackberry picking expedition of your own this year too!

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Classic Irish Blackberry Jam

Makes 4 x 250ml jars

Ingredients

1kg/2 lbs Sugar
1kg/2 lbs Blackberries
Juice and zest of one lemon

Directions

1. Place a salad plate in your freezer. This will be used to test whether or not your jam is ready later.

2. Place sugar, blackberries and juice and zest of one lemon in a large pot.

3. Bring the mixture to the boil, stirring until all the sugar dissolves.

4. If you like whole berries in your jam, stir occasionally and cook for approximately 15 minutes. If you like your jam with the berries crushed, use a potato masher to crush the berries and continue cooking as previously directed.

5. While the berries are cooking, put clean glass jars and lids into a large pot and cover with water. Bring to the boil, then turn the heat down and simmer the jars and lids to sterilize.

5. When the 15 minutes are up, take the plate out of your freezer and drop a dollop of hot jam onto it. Let the jam cool for a few minutes on the plate and then, with your finger, push a bit of the jam up towards the middle to see if it “crinkles”. If it does, the jam has set and you are ready to bottle it. If not, continue to boil for another 5 minutes, then test again.

6. Remove from the heat and carefully transfer to hot, dry, sterilized jars. Fill them as near to the top as possible. Cover each with a disc of wax paper and seal tightly with a lid. Keep in a cool dark place for up to 12 months.

Notes:

* If the jam doesn’t set after cooling and potting, tip it all back into the pan and boil again, adding the juice of a small lemon.

* If mould develops on the surface of the jam in a jar, remove it with a spoon, along with about half an inch (1 cm) of the jam underneath…rest assured, the rest of the jam will not be affected…and place a waxed disc dipped in brandy on top.

Additional Reading:

Irish Blackberry Ripple Ice Cream over at Irish Food Guide blog.

If you’re musically inclined, visit 8Notes.com to hear The Blackberry Blossom song, an Irish folk song.

The golden rules for picking blackberries can be found here at Good Food Ireland’s website.

For a wee bit of folklore regarding Irish blackberries visit the Irish Cultures & Customs website.

Seamus Heaney, Irish poet, playwright, lecturer, and recipient of the 1995 Nobel Prize in Literature, wrote a poignant poem about blackberries…you can read it here.

It may be called “English’s Fruit Nursery Ltd“, but you can buy blackberry plants from this company in Enniscorthy, Co. Wexford!

Check-out these gorgeous looking Blackberry and Custard Doughnuts over at Donal Skeehan’s website…I may just have to try these and report back!!

Visit here for a video on how to test jam from BBC Good Food.

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Homemade Gifts from an Irish Kitchen

Posted in Recipes, tagged , , , , , , , , , , , , , , , , , , , , , , , , on 21/12/2014| 3 Comments »

In our Irish home we believe there’s something magical about receiving a gift at Christmas that has been lovingly made by someone you know. Which is why we make edible handmade treats every year to give close friends, neighbours and teachers.

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These “Naughty & Nice” sweet treats are sure to make our friends smile this year (clearly the Irish Cream Liqueur is for adults only!). The granola recipe, originally posted here at In an Irish Home, was modified slightly: we added several handfuls of dried red cranberries to give it a real Christmassy-look. The Irish Cream Liqueur recipe, passed down by my father-in-law, Dan McGuire, is amazingly good and may be found at the end of this post.

And who doesn’t love an authentic Irish Shortbread Biscuit? With the addition of some gorgeous crystalised ginger, they’re perfect this time of year with a freshly brewed cup of tea. The recipe may be found here.

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Once tasted, I dare anyone to say they don’t love these Irish Mars Bars treats! Not only are they incredibly “moreish”, they are super easy to make. Even better, there’s no baking required. The recipe, posted at In an Irish Home, may be found here.

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Guinness Gingerbread is something we can’t get enough of in our Irish home. The ginger, cinnamon, cloves and nutmeg really smell like Christmas. Wrapped simply in some parchment paper and tied with a festive red bow, this is the perfect Irish edible gift.

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And finally, these Rocky Road Biscuits, which I first shared with you two years ago, are totally delicious and give off a real Christmas vibe if you grate in a bit of orange zest and top with a drizzle of melted white chocolate. They are an Irish childhood favourite and sure to be enjoyed by whomever you make them for.

Now, with less than a week to go before Christmas day, we wish you and your loved ones some very happy times in the kitchen ~ slan abhaile!

Dan McGuire’s Irish Cream Liqueur

Ingredients

14oz condensed milk

14oz evaporated milk

1 1/2 teaspoon coffee essence (or 1 teaspoon instant espresso)

1 teaspoon glycerine

6oz/3/4 cup Irish whiskey

Directions

1. Mix all the above ingredients in a large measuring cup and stir with a small whisk until well blended.

2. Put into clean, sterilised, glass jars, close and store in the fridge.

Related Articles:

Darina Allen’s delicious homemade edible gift ideas here.

Donal Skehan’s blog post on edible Christmas gives may be read here.

This Irish Times article on edible gifts from 2011 is still very useful.

An Edible Ireland blogpost on Chocolate Bark with Almonds & Candied Bacon was reviewed at I Can Has Cook? These are two great Irish food blogs!

Ireland’s Catherine Fulvio, of Ballyknocken House, offers this Almond Liqueur recipe and delicious brownie recipe to her readers this year.

Check out those free, downloadable, gifts tags here and here and here to use with your homemade edible gifts.

 

 

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Irish Mince Pies

Posted in Recipes, tagged , , , , , , , , , , , , , , , on 18/12/2014| 3 Comments »

Mincemeat pies. If there’s anything that says Christmas in our Irish home it is these buttery-rich, sweet, MEAT-less wonders. Yes…it is somewhat confusing…meat is right there in the name…but these lovely treats are absolutely, positively, meat free. I know this because I’ve eaten my fair share! How could I not? Bite-sized deliciousness served on a plate with a dollop of boozy cream…who could resist?

A quick Google search on the history of mincemeat pies shows that they were once, a long time ago, an entirely different dish. Around since the 11th century, mince pies first became popular in British kitchens in the 1700s. Back then there was chopped beef or mutton in them, along with dried fruit and warm spices like cinnamon, nutmeg and cloves. Rich and savoury, they were a main course dish and not an after dinner pudding or tea time treat.

It wasn’t until the 18th century, when “cheap sugar arrived from slave plantations in the West Indies”, that the mince pie we know and love today was created. Sweet trumped meat and now the only animal protein you’ll find in a modern mince pie is beef suet, a raw fat found around the kidneys and joints of a cow or mutton ~ though increasingly even it is being left out by bakers who are sensitive to animal products in their diet.

Irish Mincemeat

 

In Ireland, mince pies make their appearance in shops, bakeries, and holiday markets in early November. Truth be told, my favourite store-bought pies come from Avoca Handweavers, Butler’s Pantry and Cavistons in Glasthule, though Lidl, Aldi and Dunnes make nice ones too. Very few of my Irish friends go to the trouble of making them. Even my lovely sister-in-law, Rosie, spends her pre-Christmas time in the kitchen making her family-famous Christmas pudding, rather than making mincemeat pies.

But for those die-hard Christmas types like myself, it’s really a straight-forward, and dare I say “fun”, process. The only two things you really must do to ensure the end result is worth the effort is: 1) make your own candied peel (easy-peasy); and 2) make the mincemeat far enough in advance (two to six weeks is about right) to allow the alcohol, fruit, and sugar mixture to fully mature.

Mincemeat pies are best served out-of-the-oven-warm, with a generous spoon of freshly whipped, and dare I say “whiskey-laced”, cream, but they are also very good at room temperature a day or two later too. On its own, mincemeat is wonderful mixed into vanilla ice cream, may be added to home-baked apple or pear tarts, served over yoghurt, or tossed into a fresh fruit salad. And, finally…if you’re looking to give homemade Irish Christmas gifts this year…a beribboned jar of handmade mincemeat (or candied peel for that matter) would be positively lovely.

Happy Christmas!

Mincemeat

(makes 10 cups)

Ingredients

8oz/300gm/2 cups sultanas

8oz/300gm/2 cups currants

4oz/150gm/1 cups raisins

6oz/200gm/1 1/2 cup candied peel

600gm/3 cups muscavado or dark brown sugar

2 cooking apples (or green apples), peeled, cored and coarsely grated

zest and juice of 2 organic lemons

6oz/3/4 cup of Irish whiskey

1lb/450gm beef (or vegetable) suet*

1 teaspoon of pre-mixed cinnamon, nutmeg and cloves (also known as mixed spice)

a pinch of salt

Directions

1. Combine all the ingredients into a large bowl and mix well.

2. Put the ingredients into sterilised jars, cover and leave two to six weeks to mature, stirring once a week.

3. Use what you need and keep the rest in a cool, dark place for up to a year.

* If you’re making mincemeat to give as gifts to be used on muesli or ice cream, leave out the beef suet.

Ballymaloe Mince Pies 

(Makes 20-24 Mince Pies)

Ingredients

225g (8oz) plain flour

175g (6oz) butter, chilled and cut into cubes

1 dessertspoon icing sugar, sieved

a pinch of salt

a little beaten egg or egg yolk and water to bind

1lb mincemeat (to see Darina’s mincemeat recipe, please see link below)

egg wash

Directions
1. Sieve the flour into a bowl.

2. Toss the butter into the flour and rub it in with your fingertips.

3. Add the icing sugar and a pinch of salt.

4. Mix with a fork as you gradually add in the beaten egg (do this bit by bit because you may not need all of the egg), then use your hand to bring the pastry together into a ball. It should not be wet or sticky.

5. Wrap in cling film and refrigerate for 1 hour.

6. Preheat the oven to 180c/350f/gas mark 4

7. Roll out the pastry until it’s quite thin – about 3mm (1/8 inch) Stamp into rounds 7.5 (3 inch) in diameter and line shallow bun tins with the discs.

8. Put a good teaspoonful of mincemeat into each tin, dampen the edges with water and put another round on top.

9. Brush with egg wash and decorate with pastry leaves or stars.

10. Bake the pies in the preheated oven for 20 minutes approx.

11. Allow them to cool slightly, then dredge with icing or caster sugar. Serve with Irish whiskey cream (or brandy butter.)

 

Notes, Related Articles & Credits:

A fun article about six Northern Irish brothers who make 20,000 mincemeat pies a day at this time of year.

Here’s a brief history of mincemeat pies.

Looking for some other Irish Christmas fun facts? Check out this blog post.

Irish Central always views Ireland from a slightly more cynical/humorous lens, but I like it. Check out their Christmas post for 2014 here.

In 2004, Darina Allen posted recipes for a nostalgic Irish Christmas meal. You can find it here but, be warned, it’s not for the faint of heart. The list of dishes is incredibly long.

The beautiful photo at the start of this posting is from Getty Images. It was taken by David Cordner. I would have used my own photo, except I haven’t made my mince pies yet because the mince is still marinating and Mr. Cordner’s photograph is incredibly beautiful!

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Wild Irish Elderflower Cordial

Posted in Recipes, tagged , , , , , , , , , , , , , on 18/07/2014| 8 Comments »

Irish Elderflower Cordial

At this time of year the hedgerows around Ireland are full of pink and yellow and white blossoms that are so very fragrant. It’s an absolute pleasure to walk around small country roads just to take in their lovely sweetness.

One flower in particular, the Elderflower, has me captivated. Growing like lace caps on a bushy green {and sometimes very tall} shrub, these gorgeous little flowers can be brewed with the simplest of ingredients to make a cordial (flavoured syrup) that is refreshingly delicious.

You may think it takes ages to make Elderflower cordial but it doesn’t. Five minutes or less picking the blooms and another five in the kitchen doing a bit of work, plus an overnight sitting under the canopy of a clean tea towel, and you’re done. Easy-peasy.

Elderflower cordial is a summer time staple in our Irish home. I am sure it will be the same in your home once you give it a try.

Wild Irish Elderflower Cordial

Ingredients

10-15 elderflower sprays, pick on a dry day and stay clear of plants close to the ground or in high trafficked areas

1 litre cold water

2lbs caster sugar

1 lemon sliced, skin scrubbed clean first

2oz citric acid (available at a chemist (pharmacy/drugstore)

Directions

1. After picking the elderflower sprays, turn upside down and give them a good sturdy shake to remove any bugs. Next, pick off any leaves, cut down the stems, and bring into the kitchen.

2. Put the water into a small saucepan and bring to a boil. Add the sugar and stir with a spoon until completely dissolved. Allow to cool to room temperature.

3.  Pour the sugar water into a large bowl. Add the elderflower sprays. Zest the lemon and add to the bowl. Slice the lemon and add to the bowl. Push the flowers and lemon slices under the sugar water and stir. Cover the bowl with a clean tea towel and leave for 24 hours.

4. Strain the mixture through a clean muslin cloth. At this point you may add the optional citric acid. Pour into a clean bottle, seal, and keep in the fridge until ready to use. We prefer a 1:6 ratio of elderflower cordial to sparkling water but you can serve it at whatever strength you prefer.

Notes: This cordial would be lovely added to a tall glass of crisp Prosecco, sparkling wine, gin or vodka.

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