Sunday, March 16, 2014

St. Patrick’s Day Dinner

The following St. Patrick's Day Dinner menu and recipes were submitted by Kathryn Zamudio, and the photos were taken by her husband Miguel. 

St. Patrick’s Day Dinner

Irish Cheddar and Stout
Pot of Gold Soup
Emerald Isle Salad
Corned Beef
Whiskey Glazed Carrots
Irish Oatmeal-Rye Soda Bread
Shamrock Rolls
Irish Whiskey Parfaits
Chocolate Irish Whiskey Cake
Pistachio Cake

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Irish Cheddar and Stout

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

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Pot of Gold Soup

2 tablespoons butter
1 onion, finely chopped
3 medium apples
2 medium butternut squashes (about 3 pounds)
1 cup apple juice or cider
3 cups chicken stock
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
Salt and pepper

Melt the butter in a saucepan over low heat. Add the chopped onion and saute until soft and translucent. Remove the onion from the heat.
Now set your kids to work peeling the apples while you peel, seed, and chop the squash. Core and chop the peeled apples.
Add the apples, squash, juice or cider, and chicken stock to the onions and bring to a boil. Then lower the heat and simmer partially covered for 25 minutes.
Add the brown sugar, pumpkin pie spice, and salt and pepper. Puree the soup, reheat, and serve. Makes 6 to 8 servings.

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Emerald Isle Molded Salad

3 oz. pkg. lime Jello
1 c. boiling water
9 oz. can crushed pineapple, drained (save)
Juice from pineapple
1 c. sm. curd cottage cheese
1/2 c. whipping cream, whipped
1/2 c. chopped nuts

Dissolve gelatin in boiling water. Add pineapple juice. Chill until slightly thickened. Beat until frothy. Fold in remaining ingredients. Chill until firm in a 1 quart or 1 1/2 quart Pyrex bowl, mold or rectangular baking dish.

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Guinness Glazed Slow Cooker Corned Beef

1 3-5 pound corned beef
pickling spices*
1 bottle/can (12+ ounces) Guinness or other Irish stout
1 small onion, sliced
1 clove garlic, chopped
1/4 cup brown sugar
2 tablespoons grainy mustard
1 tablespoon Worcestershire sauce
salt and pepper to taste

Place the corned beef along with the pickling spices, onion and garlic in a slow cooker/crock-pot, top with the Guinness and cook on low until fork tender, about 8-10 hours.

Set the corned beef aside, strain the solids from the Guinness and juices, place the liquid into a large sauce pan, add the brown sugar, mustard, Worcestershire sauce, salt and pepper, bring to a boil reduce the heat and simmer to reduce by half, about 15-20 minutes.

Cut the fat layer from the corned beef, glaze with the Guinness glaze and bake in a preheated 400F oven until the glaze starts bubbling, about 10-15 minutes.

*if you don’t have a seasoning package combine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled

Carrots with Marmalade-Whiskey Glaze

Nonstick vegetable oil spray
1 cup sweet orange marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg
1 tablespoon Dijon mustard
12 carrots, peeled, halved lengthwise
Fresh parsley sprigs

Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.

Toss carrots and 1/4 cup glaze in large bowl to coat. Sprinkle carrots with salt and pepper. Roast until carrots are tender, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley.

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Champ (Mashed Potatoes)

6 -8 unpeeled potatoes
1 bunch green onion
1 1/2 cups milk
4 -8 tablespoons butter
salt & pepper

Finely chop the green onions (white& green tops) and mix with the cold milk.
Bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.

Peel and mash the cooked potatoes and while still hot mix with the boiled milk & green onions. Beat in some of the butter. Season with salt & pepper. Put a knob of butter on top& serve.

You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes).

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Shamrock Rolls
½ cup scalded milk
¼ cup butter
2 Tbsp sugar
1 ½ tsp salt
½ cup warm water
1 pkg yeast
1 egg
3 cups sifted flour

Combine milk, butter, sugar and salt. Add water. then add yeast (dissolved according to package directions). Mix well. Blend in the egg. Gradually add flour. Mix until dough is well blended and soft. Shape dough into small balls on a well-floured board. Place 3 balls in a greased muffin tin cup. Let rise about 1 ½ to 2 hours in a warm place or until double in bulk.

Brush with melted butter.

Bake in a 350°F oven for 15 to 20 minutes or until done.

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Irish Oatmeal-Rye Soda Bread with Herbs and Walnuts

Nonstick vegetable oil spray
2 ½ cups whole wheat pastry flour
1 cup oatmeal
1 cup rye flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
3 tsp chopped fresh thyme
3 Tbsp chopped fresh chives
1 cup toasted walnuts.

Preheat oven to 400°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

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Pistachio Cake

1 16 oz white cake mix
1 3 oz pkg pistachio instant pudding ¾ cup cold water
¾ cup cooking oil
4 eggs
2 tsp almond extract

Stir cake mix with pudding. Add 1 tsp almond extract. Add water and oil to the mix. Then add extract. Add the eggs, one at a time, using low speed of mixer. Beat 5 minutes. Grease a large angel food cake or bundt pan. Bake at 350°F for 45 to 50 minutes. Cool, then remove from pan.

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Oatmeal Lace Cookies

½ cup butter, softened
¾ cup light brown sugar
1 teaspoon vanilla extract
1⅓ cups roalled oats (oatmeal)
⅛ teaspoon salt
Whipped Cream Dipping Sauce
¾ cup heavy cream
¼ cup sour cream
1 tablespoon sugar

Heat oven to 350 degrees F. In a large bowl beat butter and sugar to combine. Add vanilla, beating to combine.
Add oatmeal and salt, mixing to combine.
Drop cookies by level teaspoon on baking sheet, 3-inches apart. Bake 8 minutes or until lacy and flat. Let cool on rack about 3 minutes until just firm. Move to rack to cool completely.
Whipped Cream Dipping Sauce: Whisk heavy cream, sour cream and sugar together until light and holds a soft peak.

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Happy St. Patrick's Day! 

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