Rise Up Atlanta! – Hot Wings, Irish Style…

superbowl-wings-2017

The last time the Atlanta Falcons were in the Superbowl, our eldest son was a babe in arms, and today he’s getting ready for college…so, it’s been a looong time y’all!

So, we are celebrating, whatever happens, but rooting for an Atlanta win with some really good food in the shape of hot wings marinated and glazed with my secret Irish beer and garlic hot sauce (well, secret, but recipe is below….just for you!)

So, Rise Up Atlanta, and enjoy!

Hot Wings (Rise Up Atlanta Wings)

(for the marinade)

  • 3 Lbs of chicken drumsticks and wings
  • 1 bottle of Harp Irish Beer (12 oz)
  • 3 cloves of Garlic
  • 1 Tbsp freshly grated stem ginger
  • 1/3 cup hot sriracha chile sauce
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • ¼ cup soy sauce
  • (for the glaze)
  • ¼ cup honey
  • ¼ cup spring onions (thinly sliced)
  • 1 Tbsp fresh chili (finely chopped for garnish)

How to make them

  1. Marinade the wings in the beer, garlic, ginger, sriracha, lemon juice, olive oil and soy sauce for at least 30 minutes.
  2. Preheat the oven to 500 degrees F.
  3. Remove the chicken from the marinade (and reserve).
  4. For a crispier skin sear the chicken meat side down for a few minutes first in a skillet to help render the fat and then transfer with tongs to a large roasting pan for about 12 minutes.
  5. While the wings are in the oven transfer the marinade to a small saucepan and reduce it by at least 50 per cent. Whisk in the honey and half of the spring onions.
  6. Remove the wings from the roasting pan and transfer to a warm platter. Toss the wings in the glaze and sprinkle over the reserved spring onions and fresh chili.

Judie, the Irish Foodie

Irish Boxty Bacon, Lettuce and Tomato Summer Bites

Irish Style Summer Bites

Griddle Boxty BLT Bites with apple wood smoked bacon, Lettuce and Tomato

Summer tomatoes are now ripe on the vine for the picking, so now is the time to enjoy them. Inspired by attending the ‘Attack of the Killer Tomato’ Festival in Atlanta last weekend, I am harvesting my own garden tomatoes and making all kinds of cool eats with them, including this one – Irish Griddle Boxty BLT bites.

There’s an old Irish saying that goes like this “Boxty in the griddle, Boxty in the pan, if you cannot make Boxty, you’ll never get a man“.  The recipe has come in very handy for me over the years and I hope you enjoy this recipe idea from the Shamrock and Peach cook book.  It’s a fun summer appetizer using a base of classic Irish Potato Bread or ‘Boxty’.  So, enjoy summer tomatoes while they last and are at their very best!  Here’s the idea…..

Boxty BLT bites ingredients (allow 3–4 per guest):

  • 24 potato bread rounds
  • 12 roasted red tomato halves (cut in half)
  • 1 bunch Arugula leaves (stems removed)
  • 1 tsp. olive oil
  • kosher salt and ground black pepper (to season)
  • 8 slices thick cut smoked bacon (cooked and cut into 3 pieces)
  • 2 fl. oz. (¼ cup) mayonnaise

Roasted red tomatoes ingredients:

  • 6 Roma tomatoes (cut lengthwise)
  • ½ tsp. sea salt
  • ¼ tsp. pepper
  • chopped fresh herbs (parsley, thyme)
  • 1 Tbsp. good quality olive oil
  • ½ tsp. sugar (to sprinkle)

How to make them:

  1. Preheat oven to 250° F.
  2. Toss tomatoes in olive oil and season well with sea salt, pepper, sugar, and herbs. Place tomatoes face-side up on a baking pan and slowly roast for 1½–2 hours. Remove from the oven and allow to cool.
  3. Follow the instructions for classic potato cheese bread.
  4. Roll out to ¼” depth with a floured rolling pin and cut with a 1” biscuit cutter.
  5. Fry bacon in a large heavy-based skillet until crispy and set aside on a warmed plate.
  6. Sprinkle a little flour on griddle and cook Boxty bread bites in small batches on medium heat for 3–4 minutes on each side until the crust is golden brown.
  7. To assemble bites, begin by slicing bacon into thirds and dressing Arugula with a little olive oil, salt, and pepper. Place a small dollop of mayonnaise on top of the Boxty bread, followed by the Arugula leaves, smoked bacon, and the sliced roasted tomatoes.

Enjoy the fruits of summer!

Judith the Irish foodie

Irish Styled Trout with Oat Crumble, Beetroot and Spinach

 News flash! Oat Crumble’s not just for fruit desserts…let me encourage you to try this delicious savory crumble on pan seared fish for an added textural crunch of Irish goodness…

Oats are in our Irish DNA because we have been eating them for centuries (before potatoes) as our essential daily diet – oatcakes, oatmeal, you name it! So, Irish people know oats, which are very much the rage again due to the health benefits, and they taste great! –  I then infused some reduced fig balsamic from Oli and Ve in to the beetroot for a delicious puree, added a little spinach and raw radish to finish the dish, and hey-ho, there you go…

Here’s the easy crumble recipe!

  • (Savory Oat Crumble)
  • ½ cup Walnuts (chopped)
  • ½ cup oats
  • 4 Tbsp salted Kerrygold butter
  • 1tsp lemon zest
  • 2 Tbsp dill
  • 1 Tbsp parsley

How to make it:

  1. In a food processor combine the walnuts and oats and pulse to combine.
  2. Melt the butter in a medium skillet and stir in the oats and walnuts and toast until they are a golden color.  Remove from the heat and stir in the lemon zest, dill and parsley.

…oh, and as spring advances let me remind you that we only have a few spaces left on our Irish tours this summer, so if you would like to see the emerald isle and experience the incredible food and culture there for yourself, please check out my tour dates before the opportunity slips away:

www.shamrockandpeach.com

Enjoy the journey!
Judith the Irish foodie

The best thing I ever ate in Ireland (number #1)

Dessert perfection!

Banana Praline Parfait

I am ending this ‘best thing I ever ate in Ireland’ series from my Shamrock and Peach Irish tours with a sweet note – ‘Banana Praline Parfait’.  The dessert was served at the Beechill Country House Hotel in Derry-Londonderry by Head Chef Ryan Burke.  I loved this dessert so much that I recreated it for my family yesterday for Easter Sunday.  So thanks to Chef Ryan for sharing his recipe and I cannot wait to dine again in June with some more guests from the US.

One of my favorite things about dining at the Beechill Country House is the quality of the vegetables, fruits and herbs that are grown in the walled in garden on site.  The garden has been restored to recreate what life would have been like 200 years ago.  Inspiration from the modern menu comes from a historic cook book written by ‘a lady’ by the name of Mrs Skipton (a previous owner of the Beechill). Some of the recipes in the historic cook book are most amusing given the time they were written and a fun buy on Amazon, especially after staying at the Beechill Country House and seeing the restored walled gardens for yourself.  After all it’s the power of great stories that make the best food memories!

Finally,  I hope to see some of you in Ireland to try some of these delicious dishes created by some of our best Irish Chefs.

Judith the Irish foodie

Banana Parfait-17

Pan Seared Salmon in Irish Garlic and Herb Butter Sauce

Salmon on Irish Boxty

Irish Kerrygold Garlic and Herb Butter Sauce with Lemon is fabulous

Happy New Year to everyone!  If you are like me, one of your new year resolutions may be to eat more lean proteins, including fish. Well, Salmon is just what the doctor ordered, loaded with good kinda fats we need for healthy heart and brain function…so, check this out!

This recipe is just a sneak peak of one of the dishes I will be cooking this Spring on my new 2016 Cooking Class Series, and I am super excited to be hitting the road again thanks to my sponsors Kerrygold and the Aprons Publix Aprons cooking schools touring Florida and Georgia  In addition to being on the Spring schedule with Wholefoods Salud cooking school, The Cooks Warehouse and Kitchen Warehouse Outfitters in Savannah…phew!

Some recipes I will need to keep as a secret for my students but I am giving a shout out to Kerrygold and my favorite ingredient for  bathing and cooking fish (namely the garlic and herb butter).  Using the Garlic and Herb infused butter makes the sauce super easy, super delicious and perfect for a week night family dinner.  Under 30 minutes to prepare this lovely … Irish style)…dish!

So, look out for cooking classes near you because the Shamrock and Peach is about to go on the road this Spring…

Pan Seared Salmon with a Garlic and Herb Irish Butter Sauce on Irish Boxty Cakes, garnished with Watercress and Shaved Red Onion…

  • (for the salmon)
  • 4 salmon fillets (4-6 oz pin bones removed and trimmed with the skin on)
  • 1 Tbsp vegetable oil (such as canola)
  • Fine sea salt and freshly ground black pepper
  • 5 Tbsp Kerrygold Garlic and Herb butter
  • 2 Tbsp shallots (very finely chopped)
  • 2 Tbsp lemon juice
  • 1 Tbsp baby capers (optional)
  • (for the garnish)
  • ½ small red onion (very thinly shaved)
  • Small bunch of watercress

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 pepper.
  2. Heat the canola oil and 1 Tbsp of the Garlic and Herb butter in a skillet over medium high heat.  Once the butter starts to sizzling place the salmon skin side down and reduce the heat to medium.
  3.  Cook the fillets for about 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 salmon from the pan and transfer to a warm oven.
  4. To make the butter sauce and remaining 4 Tbsp of Kerrygold Garlic and Herb butter to the pan and sauté the shallots on medium heat and slowly incorporate the lemon juice and stir in the baby capers.
  5. To serve place a Boxty cake with salmon fillet on top in the center of each plate.  Spoon over the garlic and herb lemon butter sauce.  Garnish with a little watercress and red onion.

Hope to see some of you soon!

Judith the Irish foodie

Attack of the gluten free Halloween Pumpkin Pie!

Indulge for Halloween

Pumpkin Pie Pudding for Halloween

Did you know that Halloween actually originated in Ireland? Yup, who else would be crazy enough to create such mayhem I hear you ask! Truthfully though, I’m not one big on scary stuff, but I can’t wait until the doorbell rings and all those kids in fancy dress costumes come tumbling up onto my porch with eyes wide open, grasping for that candy…it’s really a great atmosphere in our neighborhood.

I am also planning to invite a few friends over to my house for a special Halloween party, and one of my favorite fall desserts that will be on the menu is my super special Halloween Pumpkin Pie Pudding. This fabulous recipe was shared by me dear friend Sharin (who is actually gluten free). This will bring a smile to every ghost and ghoul, and I have to say that I am such a fan of the texture of creamy pudding and love that it can be lightened up by using rice milk and Greek yogurt…

So here is the recipe (treating)

Halloween Pumpkin Pie Pudding

(serves 4-6)

  • 1 cup brown sugar
  • 6 Tbsp tapioca flour/starch
  • 2 cups whole milk (or substitute with rice milk if dairy free)
  • 4 eggs (beaten)
  • 1 cup cooked canned pumpkin
  • ¼ tsp real salt
  • 1 tsp fresh ginger, grated (juice)
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp tsp ground cloves
  • 2 tsp vanilla
  • ½ cup full fat Greek plain yogurt
  • (pumpkin cream)
  • ½ cup heavy whipping cream
  • ¼ cup pumpkin
  • ¼ cup powdered sugar

(How to make it) 

  1. In a medium saucepan over medium heat, combine brown sugar and tapioca flour/starch.
  2. Combine milk and eggs, stirring well with a whisk.
  3. Combine pumpkin, salt, ginger, cinnamon, nutmeg, gloves and vanilla in a bowl and whisk well. Slowly add pumpkin mixture to milk mixture, whisking constantly.
  4. Place pan over low heat and cook for 2 to 3 minutes or until thoroughly heated, stirring constantly. Do not boil. Allow pudding to cool.
  5. Fold in the Greek Yogurt.
  6. To make the pumpkin cream whip, pumpkin and powdered sugar together.
  7. Spoon or pipe the pudding in to a small martini glass or small Mason jar and layer with the pumpkin cream. Delicious with a ginger snap cookie for dipping.

Happy Trick or Treating

Judith the Irish Foodie

Pumpkin Latte – Have it your way!

 

Fall Drinks

Latte – have it your way!

The joyous fall season has begun and so pumpkin mania begins in Georgia. It seems we are all obsessed by all things made with pumpkin this time of year, and those big orange gourds do make some wonderful things…so, what about this one to make and sip on your way to the office as you cruise past those falling leaves!  Go on try it Irish style with Whiskey, with coffee for a morning wake up boost or the Dairy Free Latte courtesy of my dear friend Sharon sipping with me in the pic below!

Enjoy!

Pumpkin Latte (have it your way!!)

(serves 6)

(Coffee Late)

  • 3 cups whole milk
  • 1 cup cream
  • 2/3 cup light brown sugar
  • 1 cup pumpkin puree
  • 2 Tbsp vanilla
  • Pinch of salt
  • 1 1/2 tsp cinnamon
  • 2 cups hot fresh French pressed coffee
  • ¼ tsp freshly grated nutmeg (plus more to serve)

(Dairy and Caffeine Free Latte)

  • 2 cups coconut creamer
  • 4 cups almond milk
  • 2/3 cup evaporated cane sugar
  • 1 cup pumpkin puree
  • 2 Tbsp vanilla
  • Pinch of salt
  • 1 1/2 tsp cinnamon
  • ¼ tsp freshly grated nutmeg (plus more to serve)

(Irish Style Late)

  • Add 2 Tbsp of Irish Whiskey per serving to the Coffee or Dairy and Caffeine Free Late

How to make it

  1. In a large sauce pan, combine the milk, cream and sugar. Heat over medium-low heat, stirring constantly until the sugar has dissolved.
  2. Whisk in the pumpkin, vanilla, cinnamon, nutmeg and salt.
  3. Bring the latte to a gentle boil and pour in to warmed glasses for the Dairy Free Latte and grate a little fresh nutmeg. (If you are making the Coffee Latte top each glass with some fresh hot French pressed coffee and stir to combine and don’t’ forget a little Whiskey for an Irish Style Latte).

Enjoy the season…and watch this space for more Autumnal goodies!

Judie the Irish Foodie

Kale and Pecan Pesto (and Dubliner Cheese)

Nutrient Rich Pesto

Healthy and Delicious Pesto with Irish Cheese and Georgia Pecans

Schools are back in full swing and it’s time for inventive sandwiches and fillings to pack in to our kids lunch boxes, right? In our house, we love kale pesto, tossed in chopped grilled chicken as a filler for whole grain croissants  It’s just another sneaky way to add nutrition in to the families diet with absolutely no complaints. Lacinato Kale (also known as Black, Dinosaur or Tuscan Kale) is slightly sweeter than curly kale and it has a more delicate flavor.  We prefer it as a substitute to basil because its more nutritious and it adds a more earthiness and substance to the pesto. The Dubliner Irish cheese, with it’s distinctive nutty parmesan taste, adds a depth of flavor and the pesto is brightened up with lemon. Supporting local, I use pecans in my pesto, but switching to pine nuts or walnuts works great too.

Those of you living in Atlanta please ark you calendars for Saturday September 26th for a taste of Ireland at Salud cooking schools at the Whole Foods Market at Avalon.  We will be featuring this delicious pesto as part of my fall tea party menu.

http://www.wholefoodsmarket.com/service/salud-cooking-school-4

Anyway, just try it for your family and I promise you will love it.  So, here is the recipe!

  • 1 medium bunch of Organic Lacinato kale (stems removed)
  • 2 Tbsp water
  • Freshly ground black pepper and salt
  • 1 garlic clove (crushed)
  • Zest of one lemon
  • 2 Tbsp lemon juice
  • ¼ cup finely grated Dubliner Irish cheese (finely grated)
  • ¼ cup pecans (toasted and finely chopped)
  • ½ cup olive oil (plus 1 Tbsp to sauté Kale)

 

How to make it

  1. In a large skillet sauté kale in 1 Tbsp of olive oil for 30 seconds and sprinkle over 2 Tbsp of water to wilt for 1 minute. Remove Kale from heat and set aside to keep its vibrant green color. (you can also boil the Kale for 1 minute in a large pot of boiling water to blanch to achieve the same results).
  2. In a food processor blend the kale, salt and pepper, garlic, Dubliner, lemon zest and juice.  Add the toasted pecans and pulse for a couple of seconds (I like them to have a little texture). Finally, add the olive oil in a slow steady stream with the processor is still in motion.
  3. Use right away or store in an air tight container in the refrigerator.

 

Judith the Irish foodie

‘Wee’ Irish iced finger buns

Iced Fingers-Apr2015-51

Growing up in Ireland, the home bakeries pride themselves in iced fingers or as we like to call them ‘wee iced buns’.  Around 11 am in the morning with what we refer to in Ireland as ‘elevensies‘ it’s time for that strong cuppa tea and a stop to the local bakery for a freshly baked iced finger. There is nothing really like biting in to a fresh, soft bread dough and feel the squish of fresh whipped cream on your tongue. Oh yes, and there’s enough sweetness in the icing and jam to know you are somewhere between dessert and bread…not a bad place to be before lunch, eh?

I got together with Ashley McCord from Ankarasum (click here for the link to Ankarasum) to bake using my new Ankarasum machine and the results were fast, delicious and magically transported me home to Northern Ireland. This recipe was adapted from Paul Hollywood’s Great British Bake Off where he instructs kneading the dough by hand. So thankful for modern technology and here is how we did it effortlessly!

Wee Iced Buns recipe

(Dough)

  • 4 ½ fl. oz (about ¼ cup) warm water
  • 5 fl. oz (about 2/3 cup) warm milk
  • 2 eggs
  • 1 ½ fl. oz (3 Tbsp) Kerry Gold unsalted butter, softened
  • 2 tsp. salt
  • ¼ cup fine granulated sugar
  • 1 lb 2 oz (about 3 2/3 cups) all purpose white flour
  • 2 Tbsp. yeast

Icing

  • 7 oz. (about 1 ½ cups) powdered sugar
  • 5 tsp. cold water
  • 1 drop of pink food coloring

Filling:

  • 12 fl oz (1 ½ cups) heaving whipping cream
  • 2 Tbsp fine granulates sugar
  • 1 Tbsp. vanilla
  • 3 oz. strawberry jam

 

How to make them

  1. Combine the warm water, warm milk, eggs, butter, salt and sugar. If using a bread mixer with a roller and scraper attachment turn the machine on the lowest speed and allow ingredients to mix together for amount 1 minute.
  2. Add approximately half the flour and then yeast. Turn speed to a low/medium and add another cup of flour. Adjust the arm away from the side of the bowl so that the roller is applying gentle pressure to the dough as it passes between the roller and the side of the bowl. Lock the arm in place and add the remaining flour.
  3. Adjust the speed to medium and knead for 4-6 minutes Remove roller and scraper and leave bowl in a warm place and allow rising for 45 minutes.
  4. Preheat the oven to 425 degrees F.
  5. Divide the dough in to 24 pieces, then roll in to balls and shape in to fingers about 4-5 inches long. Then place the dough fingers on to a greased baking sheet, leaving them to double in size, set aside in a warm place for 40 minutes.
  6. Bake for 6-9 minutes or until lightly browned. Once baked remove from the oven and set on a baking rack to cool.
  7. To ice the buns sift the powdered sugar bowl and gradually stir in the cold water to form a thick paste and a small drop of pink food coloring.
  8. Whip the cream until it forms stiff peaks and stir in the sugar and vanilla. Spoon in to a piping bag.
  9. To assemble the fingers slice them horizontally, leaving one long edge intact. Using a knife spread a little jam inside each sliced bun and then pipe whipped cream in to each finger. Finally using a knife or flat spreader ice each bun.

 

Irish iced fingers

Judith and Ashley baking with Ankarasrum

 

Easter Hot Cross Buns with Apple and Sea Salt Caramel

Hot Cross Buns

Judith baking Easter Hot Cross Buns with Sue Becker

Growing up in Ireland, Good Friday was the traditional time of year when we ate Hot Cross Buns and I am keeping the tradition alive by sharing it with my family in Atlanta -as I always do, however, this year, I asked my friend, and bread baking expert & entrepreneur Sue Becker to my home to teach me just some of her amazing yeast bread making skills. We ground our own wheat with the Wonder Mill (click this link to find out more) and kneaded the dough in the amazing Ankarsrum mixer (click on this link to find out more) in what it seemed like no time at all…and yes, you MUST check this stuff out. Bread making has never been so easy, so tasty or so good for you…

The dough is made the night before and slowly rises in the refrigerator overnight so that the buns can be baked up fresh on Good Friday morning. This way, your family rise to the smells and Easter memories of wonderful baking bread – what could be better!

My boys are not big fans of the traditional currants and mixed peel so I added fresh apple and drizzled them with a Sea Salt Caramel icing, super yum. My hope is to create new memories by holding on to old traditions with a whole new generation –  as some things should never die.

 

Hot Cross Buns with Apple and Sea Salt Caramel

  • ½ cup whole milk
  • ½ cup water
  • 1/3 cup unsalted Kerrygold butter (plus 2 Tbsp for greasing)
  • ½ cup of sugar (or honey granules)
  • 4 ½ tsp dry active yeast
  • 1 large egg
  • 2 tsp vanilla extract
  • 3-3 ¼ cups of freshly milled hard white wheat flour
  • ¾ tsp salt
  • ¼ tsp nutmeg
  • 1 tsp cinnamon
  • Zest of one lemon
  • 1 granny smith apple (peeled and chopped)

(Sea Salt Caramel icing)

  • ¼ cup salted Kerrygold butter
  • ½ cup brown sugar (or evaporated can juice)
  • 1/8 cup milk
  • 1 1/2 cup powdered sugar (or honey granules)
  • ¼ tsp light flaky sea salt

How to make them

  1. Combine the water, milk and butter in a medium saucepan and warm over low heat until warm and butter is melted. Remove from heat and pour in to a large mixing bowl.  Add the sugar or honey granules, 1 large egg yolk and vanilla and stir to combine.
  2. In a separate bowl, whisk together the flour, salt, nutmeg and cinnamon. Stir in half the flour mixture, and then sprinkle the yeast in while continuing to mix.  Mix in the rest of the flour to form slightly sticky dough.  Stir n the lemon zest and chopped apple.  Knead until smooth and elastic, about 5 minutes.  Shape in to a ball.
  3. Brush the inside of a large bowl with 1 Tbsp butter. Put dough in to bowl, burning to coat lightly with butter.  Cover with plastic wrap.  Let rise at room temperature until doubled in size, about 1 hour.  Dough can be made the night before and allowed to rise in the refrigerator overnight.
  4. To form the rolls butter a 9×14 inch baking pan. Turn the dough out of the bowl and using a bench scrapper divide in to 12 equal portions, about 2 ounces each.
  5. Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. With a sharp knife cut a cross in the top of each roll.  Set aside in a warm place until the rolls rise doubled in size, about 25-30 minutes.
  6. Meanwhile, position the rack in the center of the oven and preheat to 387 degrees F.
  7. Once rise, brush the tops of the buns with beaten egg white. Bake rolls until golden, brown and fluffy, and an instant read thermometer inserted in to the center of the rolls registers 190 degrees F, about 20 minutes.  Remove from oven and cool on a cooling rack.
  8. To make the caramel icing melt the butter and brown sugar/evaporated cane juice and milk and cook for 2 minutes. Beat in the powdered sugar/honey granules.
  9. Drizzle the icing over buns to emphasize the cross shape.

Enjoy, happy baking and happy Easter to you and yours!

Judie the Irish Foodie