Bread AND Butter Pudding with Whiskey Sauce

My mother never prepared a sandwich, no matter how humble the ingredients, without first buttering the bread.  When it became apparent, that not everyone came to school with a buttered bread sandwich, I asked Mom why she added the butter.  Her response was both practical and esoteric, "Because it keeps the bread from tasting dry, AND because we're Irish."


When I stumbled upon this bread pudding recipe in an Irish cookbook, I stopped to examine it further because I was intrigued by its title reference to bread AND butter.  I immediately thought of Mom, and her penchant for buttered bread.  This simple recipe and the whiskey sauce, are proven winners!


In Ireland, bread puddings were born out of the thrifty-desire to find a use for day-old, bread.  For a special treat, substitute a yummy, swirled, cinnamon bread.  Be creative!!


1/4 cup golden raisins (optional, but recommended)
1/2 cup hot water
4 tablespoons butter, softened
10 slices white sandwich bread
1 cup milk
1 cup heavy cream
2 teaspoons vanilla extract
3/4 cup sugar
1/8 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3 eggs, beaten

Whiskey Sauce
1 large package of vanilla pudding (cook and serve), prepared according to directions on box
2 tablespoons Irish whiskey

Preheat the oven to 350 degrees.  Grease an 8 inch square baking dish.  In a small bowl, combine the raisins and water, and soak for 10 minutes.

Butter the bread, remove the crusts, and cut each slice in half diagonally.  Arrange half of the bread, buttered-side-up, in the prepared pan.  Drain the raisins, and sprinkle them over the bread.  Top with remaining bread slices.

In a small saucepan, combine the milk, cream, vanilla, sugar, nutmeg and cinnamon.  Cook over medium heat, just until mixture begins to boil.  Remove from heat, and whisk in eggs, one at a time (whisk quickly so eggs don't cook in the hot milk).  Pour the custard over the bread, and let soak for 10 minutes before baking.

To bake, cover the dish with aluminum foil, and place it inside a larger baking, or broiler pan.  Place all inside the oven.  Carefully add hot water to the large baking pan, to reach two-thirds of the way up the sides of the pudding dish.  Bake until the custard is set, 50 to 55 minutes.  When done, carefully remove pudding from the water.

Scoop the warm pudding into decorative glass dessert dishes, and spoon the Whiskey sauce over the top.

Sauce:  Whisk the Irish whiskey, into the prepared vanilla pudding (I've made my own for this recipe, but it's hardly worth the effort it takes to keep the homemade pudding from curdling) until smooth.  Serve warm or at room temperature.

Dilly Cucumber Sauce for Fish

This sauce is a wonderful accompaniment to poached or smoked salmon.  I also like to serve it with my salmon or fish cakes.

1 cucumber, peeled, seeded, and copped into small pieces  (try the long, thin, gourmet variety, as they have fewer seeds)
salt for sprinkling
1/4 cup sour cream
1 tablespoon minced dill
1/2 teaspoon honey
juice of half a lime
pepper to taste

Put the chopped cucumber in a colander over a bowl, sprinkle with salt, and let drain for 15 to 20 minutes.  In a small bowl, blend the sour cream, dill, honey, lime juice, and pepper.  Pat the cucumber with a paper towel, and add it to the sour cream mixture.  Blend well.  Refrigerate until ready to serve (cucumber contains lots of water, so if you don't want to take a chance on your sauce getting watery, wait until you're ready to serve, before adding the cucumber).

Not Your Mother's Salmon Cakes

Those of us that are Catholic, are bound to have memories of Fridays during Lent, when we were made to eat salmon cakes, prepared from tin-canned salmon, and cracker-meal.  I can still see my brother's face, as he gagged on every bite.  I didn't mind the taste as much, but doused mine in Heinz ketchup.


Well, times have changed, and the easy availability of fresh salmon has certainly changed the taste of salmon cakes.  Today, they're considered gourmet fare.  Serve on a crusty roll with tartare sauce, or dress them up with fresh, Dilly Cucumber Sauce.  Either way, they're delicious!

1/2 cup dry white wine
1/2 cup fish stock, or clam juice
1/2 cup water
2 shallots, minced
2 to 3 celery leaves
1 pound salmon fillet, boned
1 pound boiling potatoes, peeled and cut into 2 inch pieces
1/4 cup milk
3 teaspoons minced, fresh tarragon
1 teaspoon lemon pepper
1/4 teaspoon salt
1 egg beaten with 1 tablespoon water
flour for dredging
1 cup bread crumbs
1/2 cup vegetable oil
lemon for garnish

In a large skillet, combine the wine, water and fish stock, shallots, and celery leaves.  Add the salmon, skin-side down.  Cover, reduce heat and simmer until the fish flakes when tested with a fork, about ten minutes.  Remove from heat, and allow the fish to rest in the poaching liquid for 15 minutes.  Remove fish from skillet, and carefully peel away the skin.  Set aside.

Meanwhile, cook the potatoes in water until tender, drain and mash.

In a medium mixing bowl, combine the salmon (flake with a fork), mashed potatoes, milk,  tarragon, lemon pepper, and salt.  Mix well.  Add the egg, and mix again.  Refrigerate for ten minutes.

Form the salmon mixture into 8 to 10 evenly sized cakes.  Lightly dredge in flour, pass through the egg mixture, and coat with bread crumbs.  In a large skillet over medium heat, heat the oil, and fry the fish cakes in batches until browned, 3 to 5 minutes per side.  Serve immediately, or transfer to a foil-lined baking sheet and keep warm in 200 degree oven until ready to serve (don't hold them too long in the warming oven, or they will dry-out).

Corned Beef and Cabbage

Though not readily found in Ireland, corned beef and cabbage is unquestionably the dish most often associated with Irish cuisine.  My Irish/American mother made it for us every year on St. Patrick's Day, and I followed suit with my own family.


In later years, Mother found a recipe for a sweet mustard glaze, that she added just before serving.  I've included that here, as well as instructions for cooking the cabbage.  Serve with any left-over glaze, mustard, and/or prepared horse radish.

1 corned beef brisket, packaged in brine (available in any supermarket in March - select one that is lean and flat)
1 large head of cabbage, cored and quartered
1 small bunch of carrots, peeled and cut into pieces (optional)
4 large potatoes, peeled and cut into quarters (optional)
1 large turnip, cut into 2 inch cubes (optional)
water to cover
salt and pepper


Sweet Mustard Glaze
1/2 cup yellow mustard
brown sugar

Open brisket package, carefully remove meat (don't rinse), and the seasoning packet, if one is inside.  Place meat along with brine and seasonings, in large Dutch oven.  Cover with water, bring to a boil, then reduce heat, and seal with a lid. Simmer on the stove top for about 3 hours, or until the meat is fork tender.

Remove brisket from liquid, cover with tin-foil, and set-aside.  Add the cabbage, and any optional vegetables, to the brine inside the Dutch oven.  Taste to make sure the water is salty enough. Bring to a boil, and cook on medium high until the potatoes are tender, about 40 minutes.

Meanwhile, in a small saucepan over medium-low heat, mix the mustard with enough brown sugar to make a sweet glaze.  Cook until the sugar is dissolved.

When the vegetables are cooked, drain well and transfer to a serving platter (I usually place the cabbage in its own deep, serving vessel, but plate the potatoes, carrots and turnip with my sliced corned beef).  Spread the mustard glaze on the entire brisket.  Place under the broiler and watch.  Remove when the glaze starts to bubble and caramelize.  Thinly slice the brisket, across the grain, and serve with the root vegetables, and any left-over glaze.

Shepherd's Pie

In Ireland, shepherd's pie is traditionally made with bits of leftover beef, but don't fret if you haven't any on hand. I generally use ground round, or sirloin.  I've also substituted ground turkey, left-over lamb, or ground lamb.  The creamed corn is a necessary ingredient, if you haven't any gravy, as the creamed sauce mixes with the natural meat juices to make its own gravy.   


1 can creamed corn
1 small onion chopped
3 cups cooked beef (or the equivalent of the above)
salt and pepper to taste
2 cups, mashed potatoes
1 cup, diced carrots, par-boiled (optional)
1/2 cup fresh or frozen peas (optional)
1 cup left-over gravy (optional)

Preheat oven to 350 degrees.  Brown ground meat in a skillet, along with the onion (if using left-over meat bits, just boil the onions until tender, and drain).

In a large, round casserole dish, combine the meat, and onion.  Season to taste with salt and pepper.  Pour the creamed corn over the meat, and if desired, add the gravy.  You may also choose to add the diced carrots and/or peas.  Finally, pat the mashed potatoes over all.

Bake, uncovered, for 20 to 30 minutes.  The potato crust should be slightly golden and a bit crusty around the edges.

Beer-Braised, Roasted Pork with Onions

Pork is very popular in Ireland.  I'd just about given-up on cooking a pork roast, when I found this recipe in an Irish cookbook.  The secret to keeping the meat moist, is the Guinness.  Don't balk at the amount of onion called for in this recipe.  It really makes it special.  Serve with applesauce, potatoes in their jackets, or Colcannon.

1 boneless pork loin roast, about 5 pounds
2 tablespoons peanut oil
2 large sweet onions, peeled and sliced
salt and pepper to taste
1/4 cup minced parsley
1 1/4 cup Guinness stout
2 tablespoons flour

Heat the oil in a large Dutch oven.  Add the pork roast, and brown well on all sides.  Remove the meat from the pan, and set aside.  Cook the onions in the meat drippings, until a bit soft, 3 to 5 minutes.  Remove from pan.  Pour half the Guinness into the Dutch oven, and deglaze (scrape the meat drippings from the bottom of the pot, and incorporate them into the stout).  Return the pork to the Dutch oven, sprinkle liberally with salt and pepper, and layer the cooked onions on top.  Pour the remaining Guinness, over all.

Cover, and cook at 350 degrees until the pork is fork tender, about 2 hours.  Baste the meat and onions frequently during the cooking time.

Transfer the meat to a platter.  Mix the flour with a bit of water to form a paste, and whirl it into the pan juice.  Stir vigorously, and cook on the stove-top, until the juices have thickened, about 5 minutes.

Potato and Leek Soup

My brother and I with Papap - taking a break from his beloved garden.

I'll always think of my grandfather when I make potato soup, for it was his specialty.  Sadly, I don't have a copy of his recipe, but the ingredients vary little from recipe to recipe.  My grandfather was never one to skimp on fat, believing that everything, tasted just that much better, with a few more calories.  Papap probably used heavy cream in his soup, but I'll stick to the less fatty, half and half (you may choose to eliminate the half and half, for an even healthier version).

4 tablespoon butter
2 pounds boiling potatoes, peeled and cut into pieces
1 pound leeks (white and pale green part only), washed and sliced
2 celery stalks, chopped
2 large carrots, peeled and chopped
5 cups chicken stock (water may be substituted, but the soup will be a bit less flavorful)
2 1/2 cups milk
1/2 cup half and half
1 bay leaf
salt and pepper
chopped chives (optional)

In a large soup pot, melt butter.  Add carrots, leeks and celery, and cook for 5 to 7 minutes, stirring frequently.  Add the broth (or water), bay leaf, about one teaspoon of salt, and the potatoes (make sure there is enough liquid to fully cover).  Bring the soup to a boil, reduce heat and simmer on low, uncovered, until the potatoes are fully cooked, about 30 minutes.

Discard the bay leaf and let the soup cool for 10 minutes.  Transfer the mixture to a food processor, and process in batches, until smooth (Pap did this by hand - it's much easier with a food processor :)

When ready to eat, heat the pureed soup over medium heat. Thin with milk, until the soup is the desired consistency.  Ladle into individual bowls, and swirl one tablespoon half and half into each serving.  Sprinkle with pepper, and serve.  For a bit of added color, top with a scattering of chopped chives. Wonderfully delicious!

Colcannon

Very traditionally Irish, colcannon is a mashed-pototo dish, flavored with kale or cabbage. Its origin may lie in the need to use up the last leafy vegetables left in the fall garden. In rural Ireland, it's served as a main dish on All Hallows' Eve.  In keeping with tradition, a carefully wrapped gold ring is placed in a bowl of colcannon, and the diner that finds it is thought likely to marry within the coming year.


My family loves this recipe. The cooked cabbage gives the potatoes a subtly sweet flavor.


1 pound cabbage, cored, quartered, and shredded
2 pound boiling potatoes, peeled, and cut into 2-inch pieces
2 small leeks (white and pale green parts only), washed and sliced
1 cup milk
salt and pepper to taste
1/2 teaspoon ground mace
8 tablespoons, plus 2 tablespoons butter

In separate pots, cook the cabbage and potatoes in boiling salted water, until tender, 12 to 15 minutes (or, chop the cored the cabbage, then lightly saute it in a skillet with a tablespoon of butter until tender, instead of boiling).  Drain the cabbage (if boiled) and chop. Drain the potatoes and mash.

Meanwhile, in a large saucepan, combine the leeks and milk, and cook over medium heat until the leeks are tender, 8 to 10 minutes.

Add the potatoes, salt, pepper, and mace to the leeks and milk, and stir over low heat until well blended.  Add the cabbage and 8 tablespoons butter (one stick).  Stir again to the consistency of mashed potatoes.  Turn into a serving dish, and dot with remaining 2 tablespoons butter.  Serve piping hot!

Celebrating Ireland

The emerald countryside of Northern Ireland.

Long before it became trendy to boast of dishes prepared with locally-procurred, and organically-grown meats and produce, the Irish had perfected the art of country-cooking.  Having graced more than a few Irish country pubs, and farmhouse bed and breakfast establishments, Rick and I have long been fans of Ireland's humble, cuisine.

Irish menus may not be lengthy or extravagant, but no matter where you go in Ireland, you can generally count on the food being fresh, and prepared in a tasty manner. Irish cooks are at their best, when making do with what they have on-hand, and though the country is a relatively small island, staples vary widely by region.

Whether roasted, or served in a rich, savory stew, country-lamb takes center stage in the north and interior of Ireland, while fresh-water trout is a favorite of the mountain districts.

Though most commonly served in restaurants these days, locally harvested shellfish can still be purchased from handcarts, in many small fishing villages along the southern coast.  While touring Ireland in the mid 1990's, I was delighted to hear a weathered old vendor hawking his cockles and mussels from a pushcart, while strolling the sleepy streets of one dreamy little village.

In addition to shellfish, the cold water of the North Sea produces a mild, soft-pink, salmon few in the United States would recognize. Nothing screams comfort on a bitterly cold and windy day, like a bowl of steaming fish chowder, served with whole-grain, brown bread, that's been slathered with creamery-fresh, unsalted butter.

And, when you're feelin' a bit parched, and a wee-bit hungry, nothing beats a frothy pint of Guinness, a wedge of sharp, farmhouse-cheddar cheese, and a sliver of baked ham.

I would be remiss if I failed to mention, my favorite Irish meal-of-the-day, breakfast!  As most good country-folk know, you can't start your day, without fueling your engine.  A typical Irish breakfast includes eggs cooked sunny-side-up (with the largest, most deeply colored yolks I've ever seen), bangers (plump little sausage links), pan-fried tomatoes, and mushrooms, clotted cream, marmalade, and breakfast scones.  And, if that's not enough, you can always order a pork chop on the side.

While touring Ireland, I purchased several local cookbooks which I found easy to follow, and chock-full of wholesome, country recipes. What you won't find in Ireland, much to the surprise of most tourist, is corned beef and cabbage, a distinctly Irish-American dish.  No matter, it remains a favorite of our family, and always makes an appearance around St. Patty's Day, along with my mother's Bit O'Shamrock cake (ever hear of an Irish pistachio?).

A listing of recipes, both authentically Irish, and Irish-American, can be found labeled Irish/St. Patty's Day, in the margin of this blog.

Irish Apple Cake

A deliciously moist, delicately spiced, apple cake.  Serve with a dollop of fresh whipped cream.


4 tablespoons butter
1 cup sugar
1 egg beaten
4 apples, cored, peeled and diced
1/4 cup pecans, finely chopped
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup flour

Preheat oven to 350 degrees.  Grease an 8 inch cake pan (I like to use a spring-form pan).

In a large bowl, cream butter and sugar until fluffy.  Add eggs, and beat.  Add apples, nuts, vanilla, and stir with large spoon to combine.

Sift dry ingredients together, and mix with a spoon, into apple mixture (batter will be very thick).  Spoon batter into pan (pressing down with the back of the spoon to make sure you spread evenly).

Bake until cake is lightly browned, about 45 minutes.  Let cool in pan for 5 minutes, then turn out, or spring cake from pan.  Sift powdered sugar over the top, and serve with fresh whipped cream.

Irish Brown Bread

I absolutely love the brown bread served in Ireland, and this recipe is a dead-ringer for the real thing.  Many Irish breads don't contain yeast.  They're easy to make, and are best eaten within 24 hours.  

1 3/4 cups all purpose flour
1 3/4 cups whole wheat flour
3 tablespoons wheat bran
3 tablespoons toasted wheat germ
2 tablespoons old-fashioned rolled oats
2 tablespoons dark brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, softened
2 cups buttermilk

Preheat oven to 425 degrees.  Spray a 9x5x3 inch loaf pan.  Combine first eight ingredients in large bowl.  Mix well. Add butter; rub in with fingertips until mixture resembles fine meal (take your time) or use a pastry blender.  Stir in buttermilk to form a soft dough.  Transfer to the loaf pan.  Bake until bread is golden brown, and tester inserted into center comes out clean, about 40 minutes.  Turn bread out onto cooling rack.

Slice while still slightly warm, and serve with butter, and sweet marmalade.

Irish Soda Bread

If you've never tried soda bread, you don't know what you're missing. I've tried oodles of different recipes, but this is the one I've stuck with because it's tender, tasty and moist.  Its really hard to find dried currents in the United States, so I substitute raisins, or craisins.  I think the yellow raisins give the bread an added touch of sweetness. Be careful not to over-bake, as the bread will be dry.

4 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 1/4 cups buttermilk
1/4 cup corn oil
2 teaspoons caraway seed (optional)
1 cup currents, raisins or craisins (optional, but yummy)

Preheat oven to 350 degrees.  Lightly spray a 9 inch round cake pan.  Combine all dry ingredients in a large bowl.  In a separate bowl, beat eggs, buttermilk, and oil together.  Make a well in the middle of the dry ingredients.  Pour the buttermilk mixture in the well.  Add the caraway seeds, and the currents.  Stir until a soft dough forms.
 

Turn the dough out onto a lightly floured board (flour hands for easier handling of dough, but be careful not to use too much flour or the bread will be dry).  Shape into a large round ball, and remove to the baking pan.  Cut a large X on the top, using a sharp knife.

Bake until golden brown, 30 - 40 minutes.  Cut into wedges. Serve while still warm, with butter and sweet marmalade.

Bit O'Shamrock Cake

My mother's traditional St. Patty's Day dessert.  Mom always used a Bundt-cake pan, but I've used a 13 x 9 casserole dish, and cupcake pans with success too.  Another option, is to bake the cake and prepare the frosting as directed, but assemble as an old-fashioned ice-box cake.  No matter how you serve it, the end result is delicious!


1 package Duncan Hines Moist Deluxe Yellow Cake mix, or similar yellow or white cake mix
2 (4 serving size) packages, instant pistachio pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil
1 large container Cool Whip
milk

Combine cake mix, 1 package of pudding mix, eggs, water and vegetable oil in large bowl.  Beat to blend well.

Pour into a well-greased cake pan or cupcake tins.  Bake, according to the directions on the back of the cake-mix box (make sure toothpick inserted into the thickest part of cake comes out clean).  Invert Bundt pan and cool.

For frosting:
Prepare remaining box of pudding with milk, according to package directions.  In large bowl, fold Cool Whip into the prepared pudding.

When cake is cool, apply frosting and refrigerate until ready to serve.

For Ice-box Cake:
Pour cake batter into 13 x 9 inch pan, or glass casserole dish.  Bake, and cool.  Prepare frosting and set aside.  Cut cake into large, bite-sized pieces, and toss into a 13 x 9 inch casserole.  Spoon pudding-Cool Whip frosting over all, and tamp down with the back of a large spoon.  Cover with plastic wrap and refrigerate.  To serve, scoop out of casserole dish and serve in pretty glass dishes, or large wine glasses.

Irish Stew

This stew is similar to the Beef Stew with Guinness.  Serve with Irish Brown Bread, a hearty red wine, or a pint of stout.  The photo above, was taken in a wonderful little pub in Belfast, Northern Ireland.

1 leg of lamb, trimmed and cubed (I've been buying mine at Costco for years)
20 baby red skinned potatoes
6 large carrots, peeled and cut into large pieces
20 pearl onions, peeled
3 large leeks (white and pale green part only), thinly sliced
1/3 cup minced parsley
1 1/2 tablespoons minced fresh thyme
1 can beef broth
2 pints guinness or other stout beer
salt and pepper to taste

Trim all fat from meat, while cutting into 1 inch cubes.  In dutch oven, using about 2 tablespoons peanut oil, brown the lamb cubes on all sides (brown in small batches).  When browned, remove from skillet, and set aside.

Pour beef broth into dutch oven, and deglaze (remove small bits of browned meat from  bottom of the dutch oven, by scraping).  Add the meat, stout, leeks, parsley, thyme, and seasonings.  Bring to a boil.  Reduce heat to simmer, cover and cook on stovetop for one hour.  Add potatoes, and carrots and cook until the veggies are soft.

Before serving, remove half of the cooked veggies with a slotted spoon.  Puree in a food processor.  Return the pureed veggies to the stew and stir well.  Stew should be nicely thickened, and ready to serve.

Beef (Lamb) Stew with Guiness

This robust stew has a wonderfully thick gravy, made without adding any starchy thickener.  If you choose to make this with lamb, you may have to ask the butcher to cut you some meat for stew.  Make sure its a good quality cut of lean lamb.  Serve with Irish Brown Bread, or a crusty white bread.


4 pounds lean beef or lamb, cut into cubes, fat removed
4 large potatoes, cut into 1 inch cubes
2 cups baby carrots, or the equivalent cut carrots
1 large, sweet onion, coarsely chopped
1/3 cup fresh parsley, chopped
1 1/2 tablespoons, fresh thyme, chopped
1 tablespoon crushed or minced garlic
1 1/2 cups diced tomatoes
3 small cans beef broth
1 can or bottle of Irish stout beer like Guinness or Murphy's
olive oil
1 tablespoon salt
1 teaspoon pepper

Trim any excess fat from beef or lamb cubes.  In large dutch oven, heat a small amount of oil.  Brown the meat by small batches, in oil, over medium-high heat.  Remove meat and set aside.

Add another small amount of oil to dutch oven.  Add onion and garlic.  Reduce heat to low, and cook onions until they are golden at edges.  Add tomatoes, seasonings, and browned meat.  Add half the potatoes and carrots to the stew.  Finally, add 2 cans of broth (reserving the third can), and the stout.  Bring to a boil, then cover and reduce heat to medium-low.  Simmer for one hour, stirring occasionally to prevent scorching.

When the potatoes and carrots are tender, remove them from the stew with a slotted spoon.  Set aside.  Add the remaining, uncooked vegetables, and the remaining can of broth, to the hot stew.  Bring to boil again, then cover and reduce heat to medium-low.  Continue to simmer for an additional 30 to 40 minutes, or until veggies are tender.

In the meantime, puree the cooked vegetables in the bowl of a food processor, or vial of an immersion blender.  Before serving, stir the pureed veggies, back into the stew.  Stir well.  Bring the stew back up to temperature, and serve.