Food and Drink: Recipes

Total Time: 50 min

Yield: 9 servings

3 cups quick-cooking oats

1 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 cup milk

1/2 cup butter, melted

Additional milk

Directions

1. In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended.
2. Spoon into a greased 9-in. square baking pan. Bake at 350 degrees for 40-45 minutes or until set. Serve warm with milk.

Irish Soda Bread

Total time: 1 hour 25 minutes

Yield: 8 servings

1/2 cup white sugar

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3 cups raisins

1 tablespoon caraway seeds

2 eggs, lightly beaten

1 1/4 cups buttermilk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Irish Split Pea Soup

Total time: 40 Minutes

Yield: 12 Servings

1/2 ham steak

8 cups fat free beef broth

3 tbsps extra virgin olive oil

1/2 cup half & half

1 tbsp parsley

1 medium onion

1 lb dried split peas

Directions

1. Chop onion and ham steak, add olive oil to pan, sauté onions for 5 minutes.
2. Add peas, stock and seasonings to pan. Bring to boil. Reduce heat, cover and simmers stirring occasionally for 30 minutes.
3. Cook ham steak until brown and cooked through.
4. When pea mixture is done, add mixture to a blender and add half & half, puree until desired consistency (more half & half can be added to adjust). Empty blender contents back into pan.
5. Add cooked ham to the mix, and stir in good. Ready to serve.

Irish Stew

Total Time: 3 hr

Yield: 6 servings

2 medium-sized onions, chopped

Oil, for frying

1-ounce butter

1 sprig dried thyme

1/2 pounds best end of lamb

neck, cut into large pieces

7 carrots, chopped lengthways into 2-inch pieces

2 tablespoons pearl barley

5 cups chicken stock

Salt (recommended: Fleur du Sel)

Freshly ground black pepper

1 bouquet garni (parsley, thyme, and bay leaf)

12 medium potatoes

1 bunch parsley, leaves finely chopped

1 bunch chives

1. In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent.
2. Add the dried thyme and stir.
3. Add the lamb and brown on a high heat to seal in juices.
4. Add carrots, and pearl barley.
5. Pour in the chicken stock so that it almost covers the meat and vegetables.
6. Season with salt and pepper, and add Bouquet garni.
7. Cover and cook on low heat for 2 hours, being careful not to boil.
8. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
9. Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.

Stock:
Chicken carcass
1 onion
4 cups water
3 stalks celery, roughly chopped
Bay leaf
Salt and freshly ground black pepper

Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.

Homemade Irish Cream

Prep/Total Time: 10 min.

Yield: 10 Servings

1 can (12 ounces) evaporated milk

1 cup heavy whipping cream

1/2 cup 2% milk

1/4 cup sugar

2 tablespoons chocolate syrup

1 tablespoon instant coffee granules

2 teaspoons vanilla extract

1/4 teaspoon almond extract

EACH SERVING:

1/2 cup brewed coffee

Directions

1. In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator.
2. For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream. Heat mixture in a microwave if desired.
   
   Editor's Note: Irish whiskey may be added to this recipe if desired.

Nettle Soup

Total Time: 45 minutes

Yield: 5 Servings

1 pound stinging nettles

2 teaspoons salt

1 tablespoon extra virgin olive oil

1/4 cup basmati rice

4 cups chicken broth

Directions

1. Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
2. Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.