St. Brigid’s Feast Day Colcannon Recipe

Colcannon for the Feast of St. Brigid

On the first day of February, we celebrate Brigid, the Celtic Goddess and one of the Patron Saints of Ireland. 2024 marks the Christian St. Brigid’s 1500th anniversary from her death. The national holiday in Ireland, is closely tied to the ancient festival of Imbolc, which is a spring festival honoring the first signs of life, and the beginning of the lambing season. Almost as famous as the shamrock the St. Brigid’s cross has become one of the national symbols of Ireland, and it used to be the logo for RTE Television. The cross is traditionally made from reeds or straw, and hung on the front door to usher in Spring and call as a symbol of protection for the coming year.

One of my favorite legends is how she petitioned for land to build her principal church in Kildare. When the local chief refused to giver her land to build her monastery, she asked just for as much as would be covered by her cloak. When the chief agreed, she removed her cloak and handed each corner to four of her followers, and told them to keep walking. The cloak miraculously expanded to cover several acres, and the chief was converted to Christianity. An flame burns in her honor if you visit her church today.

So, in honor of this feast day, I wanted so share a recipe from my new cookbook ‘Return to Ireland” for Gaelic term cal ceannann means “white headed cabbage” and it is a traditional Irish dish made by combining mashed potatoes with cabbage or kale. The different variety of cabbages available in Ireland, from the spring green to the autumnal variety,  allows this dish to be made all year around.

Colcannon certainly is in the running for the national dish of ireland, maybe pipped tot he post by lamb stew, but just! – Try both of this recipes and see what you think!

(serves 4-6)

• (Traditional colcannon ingredients
• 2½ pounds potatoes (floury variety)
• 1 pound of Savoy cabbage (cored and finely cut)
• 1 Tbsp. vegetable oil
• 4 slices of thick cut bacon
• 4 oz. (1/2 cup) whole milk
• 4 oz. (½ cup) unsalted butter (melted)
• 1 tsp. of sea salt
• ½ tsp freshly ground black pepper.

How to make it:

1. Peel and quarter potatoes. Place them in a large pan of salted water and cook in enough cold water to cover the potatoes for 30 minutes or until tender.
2. Drain the potatoes, cover the pan, and allow them to dry for a few minutes.
3. While the potatoes are still cooking, combine 2 oz of melted butter and whole milk.
4. Finely slice the Savoy Cabbage (Chiffonade).
5. Slice the bacon into neat lardoons.  In a large skillet heat a little canola oil and then sauté the bacon to crispy.  Add the Savoy cabbage and cook for a few minutes.
6. Pass the potatoes through a Moulin.  Add the potatoes to the bacon and cabbage mixture.  Stir in the cream mixture and taste to adjust seasonings.

Colcannon with Red Skinned Potatoes and Green Cabbage

(serves 4-6)

• (Red skinned colcannon ingredients)
• 2 pounds of red skinned potatoes
• ¾ cups of milk
• 6 Tbsp. butter
• 1 cup of chopped onion
• 6 cups of shredded cabbage
• Sea salt and pepper

• Saint Brigid’s Blessing

May Brigid bless the house wherein we dwell

Bless every fireside, every wall and door.

Bless every heart that beats beneath it’s roof.

Bless every hand that toils to bring us joy.

Bless every foot that walks portals through.

May Brigid bless the house that shelters us.

Enjoy the Feast,

Judith (Shamrock and Peach)

Merry Christmas from our Family to Yours

We are grateful for your support this year and would like to wish you a very Happy Christmas. This year my family got to go home to Ireland to see their grandparents and all our dearest family across the pond, for a joyful and long awaited reunion.

My hope is that recipes from both the Shamrock and Peach and Return to Ireland will be gracing family tables and bringing joy to your table feast. We are thrilled with the success of our newest book Return to Ireland, with thanks to the support of our publisher Hatherlegh Press. Our first book, the Shamrock and Peach is being printed by our first publishers Ambassador International, for third time, with a paper back version available early next year. Both of our books are available purchase on our website and of course all copies ordered from our website will be personally signed. Otherwise, you can find our books available for purchase at your local bookstore or in all the major book sites. 

After another year leading four amazing tours of Ireland and I thankful for every person who has travelled with me, and also planning to embark on adventures with me in 2024. A big shout out to our coach company Travel Ireland and their team for safely taking such good care of our guests with luxury transportation.

A Christmas Blessing “During this Christmas season may you be blessed with the spirit of the season, which is peace, the gladness of the season, that is hope, and the heart of the season, which is love”

Joy in the Journey (Judith)

https://shamrockandpeach.com/

Winter Solstice Traditions and Thoughts about light

Happy Winter Solstice, that marks the shortest day of the year. My birthday is on the summer solstice, and I have always had a fascination with light and darkness, and the ancient secrets of the past. The passage tomb at Newgrange, in Co. Meath in Ireland was declared a UNESCO World Heritage Site in 1993, and is over 5,000 years old. On December 21st a shaft of light travels up the passageway and illuminates the chamber with light. Guests visiting the site throughout the year can experience this by modern engineering, with an artificial light shaft to provide an experience like no other. Every time it sends shivers up my spine and stimulates my imagination. Although visiting the site on December 21st has always been on my bucket list, I am grateful for each time I have been a guests to this ancient site.

Part of our Christmas traditions include baking a Chocolate Yule Log. On the Winter Solstice the Ancient Celts would burn logs decorated with holly, pinecones and ivy. Once burned, the logs ashes were valuable treasures and said to have medicinal benefits to guard against evil. With the event of Christianity, the Yule log, traditional continued, albeit on a smaller scale. Families may have burned a log on Christmas Eve, but with smaller hearths. We do not know exactly who made the first Yule log cake, but we know it was inspired by the Celts. The recipe and full story is in the Legendary Ireland chapter of my Return to Ireland cookbook.

For those of you who have been on one of my guided tours, I hope this brings back memories for you about visiting Newgrange. Next June my Wild Atlantic Tour will visit this magical site, that predates the Egyptian Pyramids, and we still have spaces if you would like to join us. 

https://shamrockandpeach.com/wild-atlantic-splendor-tour/

Here is a Poem to celebrate this day…

“Hold on to the light. Spring is coming. May your heart shine bright with peace and Joy even in the darkness. May your Winter Solstice be filled with expanding light, both within and without”

Judith (Shamrock and Peach)

Boozy Shamrock Shake

Boozy Shamrock Shakes for Saint Patrick’s Day

We are on the count down now to Saint Patrick’s Day. It’s time to plan your holiday parties and get together with family and friends. This boozy green, minty shake has always been a hit when I have hosted Saint Patrick’s party events. After sharing a meal with friends the shake is a the ultimate dessert cocktail. You can combine the ingredients in a blender or in a large jar using a hand immersion blender. The baily’s adds additional vanilla and cocoa flavors to ice-cream that balances well with the crème de menthe. Try serving it in small shot glasses and garnish with a spring of fresh mint. Some versions also add vodka or switch out the Irish Cream for Whiskey.

So, its Slainte from me and I hope you enjoy making this easy and delicious recipe!

Boozy Shamrock Shake

• (Shake ingredients)
• 1 ½ cups vanilla ice cream
• 3 Tbsp. Irish Cream
• 1 ½ Tbsp. Crème de Menthe
• (Garnish ingredients)
• Fresh whipped cream
• Dash of vanilla
• White chocolate (shaved)
• Sprig of Mint

How to make it

1.  Whip the cream with a dash of vanilla extract and set aside.
2. Add the vanilla ice cream, crème de menthe, Irish cream and vanilla extract into a blender and mix until smooth.  Pour into a chilled glass and top with vanilla cream, white chocolate shavings and a sprig of fresh mint.  Serve with a straw!

Sending your Irish love

Shamrock and Peach (Judith) XXXXX

Return to Florida

Florida followers, I am so excited to be returning to Publix Aprons Cooking Schools sponsored by Kerrygold, Irish butter and cheese. The cooking tour is part of my new cookbook release “Return to Ireland” published by Hatherleigh Press. All the recipes I will be demonstrating how to make in the classes are featured in my new book. Saint Patrick’s Day is a time to celebrate Irish food and culture; and today that means going green for good health and to celebrate the famous 40 shades of green… representing the beautiful Irish Emerald Isle. The Irish evening with Shamrock and Peach is featured in all the Publix Aprons Cooking Schools, including the Alpharetta School in Atlanta, Richmond VA, Hoover AL and Jacksonville Fl. However, I will only be touring 5 cities in person, and I wanted to share the dates and cities, and invite you to attend.. and please share with friends. The classes are always so much fun and it’s so great to be able to get to teach again in person.

Here are the 5 cites I will be touring next month!.

Friday March 3rd Winter Park, FL

Saturday March 4th Orlando, FL

Thursday March 9th, Lakeland FL (SOLD OUT)

Friday March 10th Sarasota, FL

Saturday March 11th, Tampa, FL

Here is the link to the Aprons events page to book your spots

https://apronscookingschool.publix.com/events/an-irish-evening-with-shamrock-and-peach-hosted-by-judith-mcloughlin-484405990357

Hope to see you there if you live in the area!

Joy in the Journey!

Judith (Shamrock and Peach)

Oaten Bread to mark St. Brigid’s Day bank holiday Ireland

In Ireland, for the first time, St. Brigid’s Day will be marked in Ireland with a new public holiday, on Monday February 6. Today, we celebrate both St. Brigid but the lives and stories of the women of Ireland. February 1st is known as the first Day of Spring, Imbolc and St. Brigid’s Day. There are many stories and culinary traditions associated with the Feast of St. Brigid. So in honor of the day, let me share an easy and delicious recipe with you for Irish Oatmeal Soda bread. It is said that Brigid would travel around farms all over Ireland with her white cow and bless the animals. So on this day, butter would be churned and placed with fresh bread, and some corn meal for her cow and left sitting out on the windowsill. Another story is that Brigid made the best mead and ale in all of Ireland. Most of all Brigid is remembered for her hospitality and how she never turned the hungry away. It was said her ale and dairy miraculously never ran out.

These traditions may not be practical in to day’s modern world, but hanging a simple cross on the front door of the home or making oaten bread is still a common practice. The cross is said to be a protection for the home in the coming year and asks for God’s blessing. Enjoy this bread with creamy butter and it’s best eaten still warm from the oven. And… as we say in Ireland…never confuse the truth with a good story when we remember our heritage and traditions.

St. Brigit’s Oatmeal Soda Bread

 2 1/2 cups old fashioned oats (pulsed to fine)

2 cups all-purpose flour (plus extra to shape the bread).

3-4 Tbsp seeds (e.g., sunflower, pumpkin, and flax seeds)

1 Tbsp. sugar

1 tsp salt

2 tsp baking soda

2-3 Tbsp butter

1 2/3 cups plain yogurt or full fat buttermilk

1 egg (beaten)  

How to make it

1. Preheat the oven to 425 degrees F.
2. Grind the oats in a food processor until they are fine. 
3. Sieve the flour and baking soda in a large bowl. Add the oats, seeds, sugar, and salt in a large bowl.   Rub in the butter with fingertips in to the dry ingredients.
4. Beat the egg and combine it with the yogurt.  Make a well in the center and stir in the wet ingredients with a knife until the dough comes together, (add a little extra yogurt if the mixture is still dry or hold back if it seems too wet).
5. Transfer the dough to a floured surface and turn it with hands to shape it into a round, kneading lightly once or twice if necessary, being careful not to overwork the dough.
6. Transfer the bread to a lightly greased baking sheet.  Use a knife to mark the bread with a deep cross.  Bake for 40-45 minutes or until the bottom sounds hollow when tapped.
7. Transfer to a wire wrack to cool and then wrap up the bread in a kitchen towel (this will help keep the bread moist).

Happy Feast day 2023

Judith (Shamrock and Peach)

Burn’s Supper Salmon with Neeps and Tatties

Tonight we celebrate Robert Burns, the Scottish poet also know as Rabbie Burns. He is regarded as the national poet of Scotland and celebrated tonight with a traditional meal of haggis, neeps and tatties and a wee dram of Whisky. In Atlanta I will be celebrating with Aris at the AWS Whiskey Exchange. The theater will observe the poems and lyricisms written by Robert Burns and is a worthwhile annual observance not to be missed. For those of you celebrating at home, I wanted to share with you a simple sauce recipe for Scottish Salmon from one of my cooking classes with Kerrygold, and featured in my new cookbook Return to Ireland.

• (for the salmon)
• 4 salmon fillets (4-6 oz pin bones removed and trimmed with the skin on)
• 1 tablespoon of Kerrygold Irish butter and 1 tablespoon of vegetable oil
• Fine sea salt and ground black pepper
• (Herb butter sauce)
• 2 oz salted Kerrygold Irish butter
• 1 garlic clove (crushed)
• 2 Tbsp of mixed herbs (parsley, tarragon, and chives) finely chopped
• 2 tablespoons of lemon juice
• (for the garnish)
• ½ small red onion (shaved thinly)
• Small bunch of water cress

How to make it

1. To prepare the salmon, using a sharp knife score the skin and season the fillets with salt and freshly ground black pepper.
2. Heat the oil in a skillet over medium high heat.  Once the oil starts to sizzle, place the salmon fillets skin downside down and reduce the heat to medium.
3. Cook the fillets for 4 minutes and then turn and cook for about 3 minutes more (the fish is ready when the thickest part of the salmon is flakey and opaque). Remove the fish from the pan and place in a warm oven.
4. To make the lemon and herb butter sauce melt the butter and add the garlic cooking for just under a minute (being careful not to burn the garlic).  Remove from the heat and slowly whisk in the lemon juice.  Stir in the chopped herbs at the end.
5. To serve place the salmon skin side up on the plate and spoon a little lemon and herb garlic sauce over the top.  Garnish with the prepared shaved red onion and watercress.   

In closing with a verse from the famous song by Robbie Burns.

Four auld lang syne, my dear, For auld lang syne, We”’ tak a cup O’kindness yet, For auld lang syne

Here is the link if you wanted to come to the Burns Night with Aris at AWS Whiskey Exchange

https://www.exploretock.com/asw-whiskey-exchange-atlanta/event/378455/burns-night-featuring-asw-distillery-aris-theatre

Enjoy celebrating tonight. Slainte!

Shamrock and Peach (Judith)

Merry Christmas Winter Solstice Fizz

Winter Solstice Fizz

Christmas is only day’s away and it’s time to start planning your cocktail menu. I am excited to share my recipe for “Winter Solstice Fizz” featured in my new cookbook “Return to Ireland”. The recipe is part of 100 new recipes and the cookbook is the number one new Irish cookbook release on amazon and the top twelve of all Irish cookbooks this Christmas. I am getting ready to drive to Nashville to cater a Christmas party, so it’s a busy season for those of us in the catering industry. But, I wanted to be sure to wish each one of your a very Merry Christmas, and thank you for your continued support. Here is the recipe and a story too from my new cookbook, published by Hatherleigh Pres, distributed by Penguin Random House. Please order a copy and share the good news about our launch!

Enjoy…… it’s time to celebrate!

Spiced Cranberry with Irish Whiskey and Rosemary

The story

The holiday season is one of merriment and what better way of toasting the season than enjoying this refreshing cocktail, featuring both cranberries and Irish Whiskey.  The winter solstice is about celebrating the festive colors of green and red, and the rich flavors of spices and rosemary.  

• (Cocktail base ingredients)
• 1.5 oz Irish whiskey
• 1 Tbsp. lime juice
• 2 Tbsp. Spiced Cranberry Syrup
• Fever-Tree Indian Tonic Water or Club Soda water (enough to fill up the glass)
• (Spiced cranberry syrup ingredients)
• 1 cup of cranberries
• 1 cup of water
• 1 cup of sugar
• 1 cinnamon stick
• 1 rosemary stem
• ½ inch of sliced Ginger root
• (Garnish ingredients)
• Rosemary, Cranberries, lime curl

How to make it

1. To make the Spiced Cranberry syrup place the sugar, water, cranberries, ginger root, rosemary and cinnamon stick in a saucepan and simmer together for 7-8 minutes.  Cover and allow to sit for at least 2 hours, or even better overnight.
2.  Strain the syrup into a clean jar after the flavors have had time to infuse.
3. To serve fill a glass with ice and add the whiskey, lime juice, cranberry syrup.  Stir the glass to incorporate all the ingredients.  Top off the glass with a little club soda.
4. Stir one more time and then garnish the cocktail.  Suggested garnishes include a sprig of fresh rosemary, a few cranberries or lime curl, or a combination of all three.

Joy in the Journey

With all of my love from Shamrock and Peach (Judith) XXX

“Return to Ireland’ Launch Party Tonight

We are celebrating the launch of “Return to Ireland” tonight at Thomas O’Reilly’s Public House in Sandy Springs, Atlanta. Please stop by for an Irish Cocktail made with our gin and whiskey sponsor Glendalough. There will also be tastings from Kerrygold including “Return to Ireland’s” famous Irish Style Pimento Cheese. We will have live music and it will be a time to come together as a community for a taste of Ireland. Our new cookbook is the number one new release in Irish Cookbooks on Amazon and it features 100 new recipes. If you have already purchased a cookbook, please consider writing a review on Amazon to help spread the good news about our launch. It’s been 10 years since the launch of our first cookbook, the Shamrock and Peach so we are very excited to be promoting new recipes featuring the best of both modern and traditional Irish dishes. A big shout out of appreciation to our publishers Hatherleigh Press distributed by Penguin Random House. If you are not able to join us tonight the cookbook is available at your local bookstores, and we also offer free shipping on our website for signed copies. Here is the link:

A Return to Ireland Cookbook

Happy cooking my friends, and as ever “Joy in the Journey”

Shamrock and Peach (Judith)

Thanksgiving Collards Salad with Sweet Potato

Wishing you all the happiest of Thanksgivings. I am grateful that today is the official release date of my new cookbook ‘Return to Ireland” and it’s available everywhere, with signed copies shipped for free on my website. The cookbook features 100 new recipes all with unique stories, some Irish and others fusion recipes. In honor of Thanksgiving I wanted to share with you my recipe for “Collard Greens Salad with Roasted Sweet Potato and Seed Brittle”. Collard greens are in the same cabbage family as spring greens, turnip greens and kale and are a brilliant source of vitamin C. In the American South, slow cooked soft collard greens are considered a Southern delicacy, and can be found on the menus of many Southern inspired restaurants and barbecue joints… gracing many tables for Thanksgiving.

After years of living in the American South, I have found these spicy and hearty greens to be delicious in salads and they stand up to lots of strong flavors such as garlic. Other hearty leafy greens that would make great substitutes for collards include Swiss chard, mustard greens, black kale and beet greens.

Here is the recipe: (chapter 4 of “Return to Ireland”)

• 2 medium Sweet potatoes (peeled and diced)
• 2 Tbsp Olive oil
• 4 cups Collard Greens (hard stalks removed/thinly sliced in ribbons)
• 4 cups Spinach
• ½ cup dried cranberries
• (for the seed brittle)
• 2 Tbsp Pumpkin seeds
• 2 Tbsp Sunflower seeds
• 1 Tbsp sesame seeds
• 1 tsp Irish butter (melted)
• 1 1/2 Tbsp raw honey
• Pinch of kosher salt
• (Garlic Vinaigrette)
• 3 Tbsp cider vinegar
• 1 clove of garlic (crushed)
• 1 Tbsp course Dijon Mustard
• 2 tsp honey
• ½ cup of Olive oil
• Kosher salt and freshly milled black pepper

How to make it

1. Preheat the oven to 350 degrees F.  Toss the sweet potatoes in olive oil and bake for 15 minutes until they begin to brown on the edges.  Remove from the oven and cool.
2.  To make the vinaigrette whisk the apple cider vinegar, garlic, mustard and honey and then slowly incorporate the olive oil.  Season with salt and pepper.
3. To make the harvest seed crunch preheat the oven to 350 degrees F.   Whisk the melted butter and honey together.  On a parchment lined baking sheet toss the seeds with the butter and raw honey.  Toast the seeds for 10-12 minutes and then stir and bake for a further few minutes until they are golden brown and aromatic. Remove from the oven and allow seeds to cool completely.
4. To shred the Collards greens, remove the hard stalk in the center and then roll in a cigar shape and slice into ribbons. 
5. Toss the shredded greens in about ½ cup of the vinaigrette and allow marinating and softening the greens for about 10 minutes.  Fold in the power greens, cherries, additional vinaigrette and season with a little more kosher salt and pepper to taste.
6. To serve the salad break up the seed brittle and sprinkle over the top of the greens.

Enjoy this wonderful holiday!

Shamrock and Peach (Judith)