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)

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)