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

The most famous Irish dish for St. Patrick’s day?

Irish Spring Lamb for St. Pats

Irish Spring Lamb for St. Pats…delicious the wide world over!

Every year people wonder what to make for Saint Patrick’s Day. The corned beef, whilst good if prepared correctly, might seem the obvious choice to take home the coveted ‘most famous Irish dish‘ award, but world wide, the prize actually goes to one of our Irish favorites that does not feature beef, but showcases lamb. Spring lamb. (lamb you said?)

Yes, turns out that Irish stew made with spring lamb is very popular in Ireland, the UK, Europe wide and through the other parts of the Irish diaspora, such as in New Zealand and Australia, but not so much in America, which is a pity. However, let me encourage you to give this a try this week and I know you will be a convert!

Go on…be brave and try it, you won’t regret it, and yes, it IS the most popular Irish dish world wide. Here is my take on it, seasoned with rosemary sea salt to prefect the dish. Enjoy!

Irish Spring Lamb Stew ingredients: (serves 4)

  • 2 lbs. of gigot or shoulder lamb chops (bone-in)
  • Kosher salt and freshly ground black pepper
  • 2 tbsp. flour
  • 2 tbsp. olive oil
  • 2 lbs. (about 6 medium potatoes) (peeled and diced in to 1” chunks)
  • 2  medium onions (finely chopped)
  • 4 medium carrots (peeled and cut in to 1 ½’ chunks)
  • 1 pint (2 cups) water

Condiments:

  •  Rosemary Salt (1 tbsp. sea salt to 1 tsp. finely chopped Rosemary)
  •  Parsley (finely chopped)
  •  Olive oil (to drizzle)

 

How to make it:

  1. Peel and dice the potatoes and carrots. Place in a bowl of cold, salted water.
  2. Preheat the oven to 350 degrees.
  3. Trim off any visible fat from the lamb chops.
  4. Combine the flour, salt and pepper in a bowl and coat the chops in flour mixture.
  5. Heat the oil in a large, ovenproof skillet and braise the chops in small batches. When done, transfer the meat to the base of an ovenproof dish.
  6. Sauté the onions in the same skillet as used to braise the lamb for 3-4 minutes to soften and lightly caramelize.
  7. Transfer the onion and half of the potatoes on top of the meat.
  8. Cover and bake for 1 ½ hours.
  9. Add the rest of the potatoes and carrots. Simmer with the dish covered for an additional 30 minutes until the vegetables are tender.
  10. To serve; remove the bones from the chops and stir the meat and vegetables together. Place in individual bowls and garnish with rosemary sea salt, chopped parsley and a drizzle of olive oil.

Looking forward to celebrating St. Patrick’s with you…

Judie the Irish Foodie

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

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

Guinness Sea Salt Caramel Cupcakes for Memorial Day weekend

Memorial Day Desserts

Guinness Sea Salt Caramel Chocolate Cupcakes

Tomorrow I fly to Ireland to lead my first of three summer Shamrock and Peach tours, and as I leave I’m thinking about Memorial day in the US when we honor those who sacrificed so much to buy our freedoms. As an Irish emigrant to this great country, I’m following in the steps of millions before me and I’ll never take those freedoms for granted…

So, in honor of my Irish American heritage I made some Guinness Chocolate Cupcakes for my boys to enjoy while I am gone and iced them with Sea Salt Caramel Icing – ooh yes!  The cupcake it self is super moist and delicious and the hoppy beer pairs so well with chocolate. We are big sea salt caramel lovers in our home so I knew it would be a home run to finish off the annual cookout with these sweet treats. So in honor of those veterans who have sacrificed so much for our freedom please allow me to introduce ya’ll to my Guinness Sea Salt Caramel Cupcakes.  I may be toasting a pint of Guinness at the actual Store House in Dublin but just like these cupcakes I am leaving behind a piece of my heart will always be in Atlanta, Georgia.

Guinness Sea Salt Caramel Cupcakes

(Makes 26 cupcakes or 2 baker’s dozen)

  • 1 cup Guinness
  • ½ cup unsalted Kerrygold butter
  • 2 cups super fine granulated sugar
  • ¾ cup cocoa powder
  • 2 large eggs (at room temperature)
  • 2/3 cups full fat yogurt
  • 2 tsp vanilla
  • 2 cups cake flour (or bleached all purpose flour sifted)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • Sea Salt Caramel Cream Cheese Icing
  • 1/4 cup (2 oz) butter
  • ½ cup brown sugar
  • 1/2 cup heavy whipping cream (plus 2 Tbsp)
  • Pinch light flaky sea salt
  • 1 cup (8oz) cream cheese
  • 3 cups confectioners’ sugar
  • ½ cup heavy whipping cream

How to make them

  1. Preheat oven to 350 degrees F/175 degrees C.
  2. Place cupcake liners in muffin pans.
  3. In a medium saucepan heat the Guinness and butter until the butter has melted. Remove from the whisk in the cocoa powder and sugar.   Slowly combine the remaining wet ingredients of buttermilk, eggs and vanilla.
  4. Measure the flour, salt, baking soda, and baking powder and add to the batter until everything is fully incorporated.
  5. Place cupcakes in the oven and then turn temperature down to 325 degrees F.   Bake for 20-25 minutes until the center comes out clean when pierced with a skewer.   Place baked cupcakes on a wire rack to cool.
  6. To make the caramel combine butter, brown sugar and 2 Tbsp. of the heavy whipping cream, pinch of flaky sea salt and boil for 2 minutes. Set aside to cool slightly. Beat the cream cheese and then add the caramel, confectioners’ sugar and remaining 1/2 cup of heavy whipping cream.
  7. Fill a piping bag with the resulting cream cheese mixture and swirl on top of each cooled cupcake.

Thank you Veterans for your sacrifices!

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 Eggs and Nests and things

Easter party tips

Easter Eggs and Nests 2015

So, after what seemed like a long Winter – Spring has indeed sprung, and we are now on the final count down to Easter 2015. We long for the awakening of the blossoms, the bleating of lambs and the promise of new birth as spring peeks its sleepy head from hibernation. In Ireland we have one of the longest grass grazing season in the world from March to November and our cattle are released once again to graze on fresh green pastures after feasting on a brief few months of winter silage. My favorite Spring memories is to watch the cattle literally leap after being shut up inside for months onto the lush Irish pastures. So in honor of the season of renewal, of approaching Easter festivities, new life and pastures new I am sharing a recipe party idea for these wonderfully pleasing Easter egg nests…they great on the table, might be a setting idea for your Easter Sunday lunch or just a kids Easter party.

It seems like a ridiculous amount of chocolate, but it does take a generous quantity of chocolate and shredded wheat to form each nest, so just enjoy… Try them with dark, white or milk chocolate as its really “all good”, right?

Easter Egg Nests:

 

(makes 12 nests)

  • 1 Lb. of quality milk chocolate
  • 6 Large shredded wheat (141 grams)
  • 36 Cadburys chocolate candy coated colored eggs

How to make them:

 

  1. Melt chocolate in a double boiler.
  2. Break up the shredded wheat biscuits in a bowl and stir in the melted chocolate.
  3. Line a cupcake pan with cling film and spoon the mixture evenly in to each of the 12 servings shaping with the back of a teaspoon to form a nest.
  4. Place three chocolate candy coated eggs in each nest.
  5. Chill the nests until set in the refrigerator for at least 45 minutes to an hour.

Happy Easter party planning and make it fun!

Judie the Irish foodie