Green Orchards and Irish Oatcakes

Apple season in the American south is in full swing, for those leaf peepers driving to the mountains looking to pick apples and visit rustic barns full of fall produce and gourds, the time has arrived! For me, the weather is just perfect this time of year, with the warmth of the summer still lingering, but the crisp cool nights and mornings a welcome change. The appearance of apples on farmstands and in country stores also reminds us of the change of seasons as we move towards Harvest – always a great time for foodies. Ripe produce and produce in abundance!

This October, I am really excited about teaching a fall inspired menu at my upcoming class entitled ‘Green Orchards an Irish oatcakes’ at Salud Wholefoods in Alpharetta   The menu is inspired by my homeland in County Armagh (also know as the Orchard County of Ireland) where Bramley’s are King of the crop, whilst the menu will also celebrate local North Georgia apples with delicious apple fusion recipes. So, as we were inspired, we drove up to North Georgia last weekend to enjoy the fall culture in full swing and fill our pantry with local apples and produce. -It’s been a tradition in our family since we moved to Georgia to make time to drive to the mountains in autumn to the source of the freshest produce we can find…and here we are! So, enjoy the ripe bounty and please check out my upcoming seasonal menu:  Here are the details:

Friday, October 06, 2017

6:30 PM – 8:30 PM

GREEN ORCHARDS AND IRISH OATCAKES!

DEMONSTRATION $45

With Chef Judith McLoughlin

MENU:

Apple Chutney with Kerrygold Dubliner Irish Cheese on Oatcakes

Celeriac and Apple Soup with Apple Wood smoked Bacon and Creme Fraiche

Apple Chicken with Sage, Spinach, Potato and Fennel

Georgia Apple Crumble with Irish Whiskey custard

Register: www.wfm.com/saludalpharetta

Whole Foods Market| 2800 Old Milton Parkway | Alpharetta, GA 30009 |

770.442.3354 x2 office

www.wfm.com/salud

 Love to see you if you live in the Atlanta area!

Judie the Irish foodie

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Emerald Isle Thanksgiving Appletini

Georgia Apple Cinder

Georgia’s Apples produce the best Cider

This thanksgiving we are toasting with local Georgia apples!  We are always so thankful to those who have supported my blog, bought my cook book and have come to Ireland with Shamrock and Peach tours.  A small business relies on word of mouth for it’s success and I always love to support local producers here in Georgia with all of my recipes. So, here is a lovely wee recipe for Appletini’s to welcome your guests before the Thanksgiving feast.  So, wishing you all a healthy and happy Thanksgiving!

Emerald Isle Green Appletini

 

  • 2 oz vodka
  • 1 oz apple liqueur (apple snaps)
  • 1 oz freshly pressed apple juice
  • Green apple (cored and sliced)

How to make it

 

  1. Fill a shaker three quarters full of crushed ice.
  2. Add the vodka, apple liqueur and freshly pressed apple juice.
  3. Cover and shake for 10-15 seconds.
  4. Strain in to a chilled cocktail glass.
  5. Garnish with a slice of Green apple and serve.

Slainte and Joy in the journey!

Judith the Irish foodie

 

Apple and Fennel Ginger Slaw recipe

Celebrating Fall Apples

Cooking with Georgia Apples

In continued tribute to this October’s Fall season of all things ‘apples’ how about ‘fennel and apple slaw’ as a lovely raw element with your favorite entrée? At a recent event held in Reynolds Plantation I featured a four course dinner that included apples in every course.  The dinner was entitled “Apples and Oatcakes” to celebrate both my Irish and Southern ties.  So, our main course pictured above was an apple chicken dish with a sauce including local Georgia apple cider and Calvados apple Brandy on a bed of apple potato mash and topped with the yummy refreshing slaw.  Is your mouth-watering?  I hope so because now is the time to enjoy cooking with apples and I wanted to share my slaw recipe with you saying it was such a big hit at my dinner event…

So, here is the recipe for my new favorite slaw!

Apple and Fennel Ginger Slaw

2 small fennel bulbs (plus chopped fronds)

  • 2 apples (Pink lady or Granny Smith)
  • 2 celery stalks (thinly sliced)
  • (Vinaigrette)
  • 1 Tbsp. lemon juice
  • 2 Tbsps. apple cider vinegar
  • 1 tsp. ginger root (freshly grated)
  • 2 tsp. honey
  • 3 Tbsps. olive oil
  • Fine kosher salt and finely milled black pepper

How to make it

  1. To prepare the fennel remove central root and outer fronds. Use a mandolin slicer to slice the fennel and celery as thinly as possible.
  2. Thinly Julienne the apples and toss in lemon juice.
  3. To make the vinaigrette combine the ginger, apple cider vinegar and honey. Whisk in the olive oil and taste to adjust seasoning.
  4. To assemble combine the apple, fennel fronds, fennel and celery and toss in the vinaigrette.
  5. Refrigerate until ready to serve.

Hope you are enjoying this wonderful Fall season!

Judie the Irish Foodie

Fall Apple Scones (with Walnuts and Irish Oats)

Farm fresh apples

Bramley Co Armagh Apples

 So, I wanted to follow up with my recipe for Fall Apple, Oat and Walnut Scones.  I hope you have been waiting with bated breath from my last apple butter post? Late September is the time of year where we all begin to celebrate all things apples.  So may I suggest there no better way of enjoying the season than by baking some fall Apple scones?  Hearty Oatmeal and apples make these scones perfect for breakfast or that mid morning snack?  I featured the scones recently at my fall tea cooking class at Wholefoods market and they were a huge hit. I encourage you to go ahead and take time to enjoy this bountiful fall harvest season and eat more apples when they are farm fresh. Oh, and this photo is taken in Northern Ireland at my high school friend Stephen Kane’s farm; and his freshly picked apples are the best. Thanks Stephen for allowing Gary to come and take photos of your delicious Bramley’s!

Apple and Walnut Oatmeal Scones (with Apple Butter)

 

(makes 12 scones)

  • 1 cup quick cooking Irish rolled oats
  • 2 cups all purpose flour
  • ¼ cup light brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ cup unsalted Kerrygold butter (cold)
  • 3/4 cup buttermilk
  • 1 small apple (finely grated)
  • ½ cup walnuts (toasted) (plus ¼ cup or 12 pieces for garnishing the scone)
  • 1 egg (beaten)
  • (topping)
  • 5 Tbsp salted butter
  • 5 Tbsp Apple Butter

How to make it:

 

  1. Preheat the oven to 425 degrees F. Place oats on a baking sheet and toast for a few minutes until lightly browned and set aside. While oven is still hot toast the walnuts for 4-5 minutes until golden brown. Reserve 12 pieces to garnish each scone and chop the remaining nuts finely.
  2. Combine cooled oats, four, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
  3. Cut in butter until crumbly using a food processor and stir in the nuts.
  4. Beat the buttermilk and egg together and stir in the grated apple. Slowly combine with the dry ingredients.
  5. Turn dough out on to a lightly floured surface. Roll out dough with lightly floured  surface. Fold over dough and then knead 4-5 times.
  6. Cut scones using a 1”biscuit cutter or in to 2 6” circles about ¾” thick.
  7. Brush dough with egg wash and sprinkle some Scottish fine oats on top.
  8. Bake at 425 degrees for first 10 minutes and then turn down to 350 degrees for 5 more minutes.
  9. To serve cut each scone in half and spread a thin layer of Kerrygold salted butter. Using a teaspoon add a little apple butter. Garnish with a toasted walnut.

Enjoy apple picking wherever you are and keep it local!

Judith the Irish foodie

Apple Butter meets Irish butter

Fall Scones

Shamrock and Peach Style Apple Butter

If you grew up in the American South, chances are you love Apple Butter and make it every Fall, right?  Well, it may also surprise you that even though I am from the Apple County of Ireland (Co. Armagh) the first time I tasted Apple Butter was when I moved to Georgia! So, I have taken the best of both worlds combing Irish butter with Southern style Apple butter.  Delicious indeed, and we just love the butter slathered over Oatmeal, Apple and Walnut Scones…(which might be another blog post in the making…)

Celebrating Fall

Irish Butter meets Southern Style Apple butter

So, here is the way I made my Fall Harvest Apple Butter…

Shamrock and Peach Apple Butter

  • ¼ cup of Southern Style Apple Butter
  • ½ cup Kerrygold salted butter

How to make it

  1. Whip the butter and apple butter together by hand or with an electric beater.
  2. Store in the refrigerator until ready to use and bring to room temperature to serve.

Southern Style Apple Butter

(Makes approx 1 1/2 pints of apple butter)

  • 3 Lbs apples
  • 1 ½ cups sugar
  • 1 cup water
  • 2 vanilla pods (split with seeds removed)

How to make it

  1. Prepare apples by peeling, coring and roughly chopping.
  2. Combine the apples, 1 cup of water and ½ cup of sugar and cook on low heat in a heavy based saucepan until the apples have softened and are beginning to break down, stirring occasionally
  3. Allow the apples to cool slightly and then place in a blender to puree. Pass the apples through a drum sieve.
  4. Return the apple sauce to the saucepan adding the remaining 1 cup of sugar and ½ cup of water.
  5. Cook the apples on medium high heat so the apples begin to caramelize, stirring frequently and being careful the apples do not scorch (this will take at least an hour to achieve a rich dark caramel color. (Add a little extra water if necessary to the sauce as it caramelizes).
  6. Remove from the heat and pour in to hot, sterilized jars.

Happy Fall cooking…and may those apples grow plump and those leaves start turning!

Judith the Irish foodie