As we are getting ready for St. Patrick’s Day parties, festivals and parades you may be looking for some festive recipe ideas? Here’s a recipe I adapted for a cooking class that’s really green, really fun, and really yummy! Just in case you haven’t discovered them….But Oreo Cookies now come in mint …. and as far as cookies go… the famous American Oreo is hard to beat? Now, try combining it with a creamy cheesecake and flavored with creme de menthe? What’s not to like? Wishing everyone a wonderful and very green St. Patrick’s Day week as we are on the countdown to Saturday!
Here is the recipe…
(Serves 6 in mason jars)
(for the base)
18 mint Oreo cookies (crushed)
2 Tbsp of unsalted butter (melted)
(for the mousse)
1 ½ tsp of gelatin (1 Tbsp of cold water/2 Tbsp of boiling water)
1 ½ cups of heavy whipping cream
2 (8oz) packets of cream cheese (room temperature)
2 Tbsp of crème de Menthe (or 1 tsp of mint extract and a few drops of green food coloring)
1 ½ cups of powdered sugar
½ cup of heavy whipping cream
2 Tbsp of powdered sugar
1 tsp of vanilla
2 Oreos (crumbled)
How to make it
n a food processor roughly chop 12 of the Oreo’s and stir in the melted butter. Divide the crumble between mason jars and press down with the back of a spoon.
To make the cheesecake mousse beat the cream cheese in an electric mixer until light and fluffy and add 1 ¼ cups of powdered sugar. Add the crème de menthe and beat until it has fully incorporated.
In a separate bowl whip the cream until stiff peaks appear with the remaining ¼ cup of powdered sugar.
Mix the gelatin in 1 Tbsp of cold water and let it sit for a few minutes and then stir until it has completely dissolved in 2 Tbsp of boiling water.
Gradually add the gelatin mixture to the cream cheese mixture, beating until well blended. Fold in the whipped cream and the remaining 6 Oreo cookies (crushed).
Spoon or pipe the resulting cream on top of the Oreo crumble base and refrigerate until ready to serve.
Just before serving whip the cream, powdered sugar and vanilla and pipe a swirl on top of the mint mousse. Garnish with the Oreo crumbles and a sprig of fresh mint.
Shamrock and Peach went crazy green at Crazy Love Coffee House last night in Roswell. The menu theme was all things green (some healthy recipes…. some fun recipes…. but everything that just tastes good in honor of the month of March and all things Irish). We had a full house with smiling faces, great coffee, conversations and Irish food. If you live in the Atlanta area, check out Crazy Love Coffee house and I can guarantee you’ll love it. Here’s the link to check out
Kale Salad with Warm Bacon Dressing and Crispy Shallots
I don’t know about y’all but all the winter and holiday eating has caught up with me and it’s time for me to Go Green and eat some healthy and ‘in season’ Kale. I mean, the recipe does call for Apple Wood Smoked Bacon and Crispy Fried Shallots, but it sure beats the heck out of Fries and Butter Burgers? It’s also the month of March where we celebrate our beautiful Emerald Isle and our patron Saint Patrick. So, here’s a healthy Salad with the goal of going green…
…and finally, in keeping with the theme, here’s a verse from one of my favorite artists and songs, written by Johnny Cash and Forty Shades of Green...
“I close my eyes and picture the emerald of the sea
From the fishing boats at Dingle to the shores of Dunardee
I miss the river Shannon and the folks at Skibbereen
The moorlands and the midlands with their forty shades of green”
Hers the recipe…
Kale Salad with a Warm Bacon Dressing and Crispy Fried Shallots
2 ½ oz (5 cups) Kale (hard stalks removed and hand torn)
(for the dressing)
1 Tbsp vegetable oil
5 slices uncured apple smoked bacon (finely chop)
8 Tbsp (1/2 cup) olive oil
3 garlic cloves (finely chopped)
¼ cup white balsamic vinegar
1 tsp Dijon mustard
1 tsp sugar
freshly ground black pepper
(for the fried shallots)
2 shallots (finely sliced)
1 Tbsp flour
1 cup vegetable oil
Kosher salt and pepper
How to make it:
Heat oil in skillet and crisp bacon. Remove bacon from the pan and set on plate lined with a paper towel. Drain bacon fat from skillet leaving 1 Tbsp for a little flavor.
Add chopped garlic and cook for 1 minute to soften but not brown. Remove from heat and add vinegar, (being careful as pan may splutter some). Gently shake the saucepan to mix. Use as whisk to mix the mustard, sugar. Add ground black pepper. Finally whisk in the olive oil and gently heat on low.
To make the fried shallots toss in the flour. Heat the oil in a medium saucepan or fryer to 360 degrees F. Add the shallots in small batches so they do not stick together cooking for 10-12 minutes until they are really crispy. Remove with a slotted spoon and place on paper towels to drain. Season the shallots with a little salt and pepper.
To serve toss the kale in the warm vinaigrette with the bacon.
Serve right away and top each salad plate with a small handful of friend shallots and enjoy!
Go Green for St. Patrick’s Day and the month of March is all about celebrating our national holiday by cooking classic Irish heritage dishes. It’s traditionally the busiest month of the year for me with sold out Irish cooking classes, intimate catering events and parties. Over the years I have been traveling to Florida with Kerrygold teaching cooking classes at the Publix Aprons cooking schools. This year I am going to be working in Atlanta teaching a St. Patrick’s dinner class at Wholefoods on March 16 and a luncheon at the Piedmont Cancer Center on March 17th.
If you are hosting a dinner party for St. Patrick’s day you may consider serving this soup as a welcome shooter or as an appetizer for your dinner party. It’s warm and comforting and a true taste of Ireland for our festive month of March…So, go green and enjoy!
So, here it is and “Health to you and yours: to mine and ours”….
Leek and Potato Soup with Chive Puree and Garlic and herb cheese croutons
4 oz salted butter
1 medium onion (diced)
2 large leeks sliced (use mainly the white part)
5 medium potatoes (4 cups potatoes peeled and diced)
2 ½ pints Chicken Stock
1 tsp kosher salt
1/8 freshly ground pepper
2 Tbsp of cream
(for the spring onion puree)
4 spring onions (chopped)
Fine sea salt
4 Tbsp salted Irish butter (melted)
(for the garlic and herb cheese croutons)
3 slices of day old baguettes (cut in to cubes)
4 Tbsp Kerrygold garlic and herb Irish butter
1 oz Dubliner Irish cheese (finely grated)
How to make it:
In a heavy based saucepan melt the butter over low heat. Add the leeks and onions allowing them to “sweat” until they are fragrant.
Add the stock and potatoes and season with salt and pepper.
Stir to combine on medium heat and bring to a boil. Cover and then turn the temperature down allowing the soup to gently simmer for about 20-25 minutes or until the potatoes are soft.
Allow the soup to cool slightly before using an emulsion blender to smooth.
To make the spring onion purees blanch the spring onions in salted boiling water for just less than 1 minute. Strain and place in Ice water. Transfer to a blender to puree. On low heat melt butter and slowly drizzle in to the puree to create froth.
To make the croutons preheat the oven to 325 degrees. Melt the butter and toss in the bread cubes. Bake for 10-15 minutes turning half way or until crunchy and toasted. Sprinkle the cheese over croutons for 1 more minute to melt.
To serve the soup return to heat and bring to a gentle boil. Lower the temperature and finish the soup by adding the cream. Taste to adjust for seasoning. Serve in individual bowls with a drizzle of the frothy spring onion puree and a few garlic and herb cheesy croutons.
Happy New Year 2018! Wishing all my friends and followers good health and Prosperity with Irish Savoy Cabbage Greens and Bacon…a true Irish favorite!
In the South it’s a tradition to enjoy collard greens as part of a New Years tradition (cooked in a smoked ham hock bone and served with black eyed peas and cornbread). The greens are symbolic of paper money and bring good luck and wealth for the upcoming year, whilst the black eyed peas represent the coins… so now you know!
So we wanted to share a new year suggestion for you with some Irish style crispy cabbage and wishing you a year like no other!
Bacon with Crispy Cabbage and Mustard Sauce
3 lbs cured loin of bacon
2 bay leaves
1 tsp peppercorns
1 stick of celery (chopped)
1 large onion (cut in quarters)
1 carrot (chopped)
(for the cabbage)
1 large green savoy cabbage (hard core removed and thinly sliced)
3 Tbsp of butter
2 Tbsp water
kosher salt and freshly ground black pepper
(for the mustard sauce)
3 Tbsp butter
2 Tbsp all purpose flour
1/2 cup heavy whipping cream
½ cup reserved cooking liquid
1 Tbsp whole grain mustard
How to make it
Put the bacon in a large saucepan and cover with cold water. Add the bay leaves, peppercorns, celery, and carrot. Bring to the boil and then cover with a lid and reduce the heat to a low simmer for 20 minutes per pound plus an additional 30 minutes.
Remove the bacon from the pan and set aside. Reserve ½ cup of cooking liquid for the sauce.
To make the mustard sauce melt the butter and add the flour cooking for a minute and then whisk in the reserved cooking liquid, heavy whipping cream, mustard and salt and pepper.
To make the cabbage melt the butter in a large skillet and then add the cabbage tossing with tongs until it’s bright and fragrant. Sprinkle 2 Tbsp of water over the cabbage to wilt slightly but still remaining crispy and bright.
To serve slice the bacon and drizzle with a little mustard sauce and top with crispy cabbage.
Enjoy, and have a peaceful and prosperous new year!
We all know Ireland is a special place, but did you know about Newgrange on December 21st? – Now this is really special….
New Grange is older than Stonehenge and the Egyptian Pyramids and on December 21st ( the Winter Solstice) it is a symbol of light to our dark world. The Winter Solstice is the shortest period of daylight and the longest night of the year. The mound that you see in the picture covers a single tomb that consists of a long passage and a cross-shaped chamber. The Megalithic chamber was build for the Winter Solstice and when the run rises a shaft of light illuminates the chamber through an opening in the roof box. The actual purpose of the chamber is unclear, although recent research suggests it could of had an astronomical function, but whatever it was built for…it is amazing! How could stone age people have built such an amazing thing?
This year I lead a tour of American guests to NewGrange and the response was that of complete awe and fascination! Just like the ancient Celts we look for light and the sun to break forth in the midst of the Bleak Mid Winter!
…just amazing. Please check it out and I do hope everyone is enjoying the run up to Christmas – excitement is building!
We are relishing these rare days of snow in Georgia with 12″ of fluffy white fun falling in Atlanta this weekend! Our friends and family in Ireland tell us that it’s snowing there also, and we are all dreaming of a white Christmas! -maybe this is the year?
Being Irish, there are certain flavors, smells and traditions associated with Christmas and one of those has to be warm sweet mince pies. Whats not to like about melt in your mouth pastry filled with dried fruits, apples and spices (cinnamon, cloves and nutmeg)? I can follow up with a recipe for homemade sweet mincemeat but for now, please allow me to share a recipe for some of the most delicious pies I have ever tasted (from my dear Irish friend Marian Lynch). Your home will smell wonderful as they are baking in the oven – comforting and delicious
Oh, and you should know, despite the name, there is actually no meat as such in the recipe (but eaten as a traditional part of Christmas from the 16th century, and back then, the ‘meat’ may have just meant the filling part). Today it’s a sweet treat not to be missed this season!
Here’s the recipe
Irish Traditional Mince Pies
18 oz all purpose flour
2 oz powdered sugar
½ cup ground almonds
1 tsp salt
12 oz unsalted Kerrygold butter)
1 large egg yolk (beaten)
3-4 Tbsp ice water
1 Tbsp lemon juice
(mince meat) homemade or bought
How to make them:
Preheat the oven to 425 degrees F.
Combine the flour, salt and powdered sugar in a large bowl. Add in the ground almonds. Rub in the butter and margarine until it resembles breadcrumbs.
Blend the egg yolk, lemon juice and the water together and gradually add to the dry ingredients, until just enough to hold together.
Turn the pastry on to a lightly floured board and knead lightly. Cover the pastry and put aside in the fridge to relax for at least an hour or overnight.
Roll out the pastry very thin and using a pastry cutter cut in to 2 inch rounds. Spoon 1 tsp of mincemeat on to half the rounds. Brush edges all around with cold water. Place another on top and press edges together. Prick with a fork.
Bake for about 9 minutes until the pastry is golden brown. Allow to cool in the pan for a few minutes and then place mince pies on a cooling rack.
Halloween was always one of my favorite times of the year growing up in Ireland, and it should come as no surprise that my best memories are related to home baking and fun traditions shared around the dinner table. My mother would always hide hidden charms in our favorite Halloween baked goods as a tradition, and amongst those treats she always included a wee home made BarmBrack loaf and an apple tart.
Barmbrack is a traditional warm and spicy fruit loaf that is absolutely delicious hot from the oven with loads of creamy Irish butter – and of course, apple tart is an apple pie here in America! So now you know!
So, here is it to share – my family recipe that’s enjoyed in Ireland this time of year.
This name “brack” comes from the Irish word “breac” meaning speckled (the speckles are the fruits and candied peel baked in the bread). I used to be so excited to wrap tiny items in silver foil for my mother to hide in the sweet bread. All of the items we would bury in our baking had a hidden meaning, for example a ring (for love), money (for good fortune), a button (bachelor), a thimble (spinster), rag (poverty). I always wanted to get the ring for love and was devastated if I had the slice with a rag or thimble! It was all in good fun and made great memories shared together around the kitchen table. Hope you enjoy this recipe and maybe even event your own ‘lucky charms’
4 cups of all purpose flour
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp of salt
½ cup soft brown sugar
4 ½ tsp of dry active yeast (2 packets)
4 oz unsalted butter
1 ¼ cups of warm milk
1 egg (beaten)
1 cup of golden sultanas (golden raisins)
1 cup of dried currants
¼ cup of candied orange or lemon peel (finely chopped)
(for the glaze)
1 Tbsp sugar
1 Tbsp warm water
How to make it
Butter a 9’ round cake pan and set aside.
Measure and combine all the dry ingredients in a large bowl including the flour, spices, salt brown sugar, dry active yeast and the dried fruits and candied peel.
Combine all the wet ingredients in electric bread mixer including the warm milk, melted butter and egg. Slowly add the dry ingredients 1 cup at a time and mix to combine.
Transfer the sticky dough into the prepared pan and pat the dough in place. Cover with a clean dish towel and set aside in a warm place for about an hour for the dough to rise.
Preheat the oven to 375 degrees F and then bake for about 30 minutes (to test the bread insert a skewer in the center and should come away clean).
Dissolve the sugar in boiling water to make the glaze and brush over the bread. Return the bread to the oven for a further few minutes until the loaf is glistening.
Transfer to a rack to cool and serve with Irish creamery butter.
Who’s up for a ‘super easy to make’ dessert that’s under 200 calories and tastes awesome? Me you say? How about a shot of Irish Whiskey (80 calories) and some Peachy Irish Whiskey Frozen Yogurt (90 calories)? Tangy, tasty and totally great…
For those of you who are sensitive to dairy products you can switch out the Greek yogurt for coconut milk yogurt, and the pairing will still work a treat. We like to pair this with an Irish whiskey that has a rich and floral fragrance to the nose, and sweet fruity notes of nectarines or citrus with a smooth mellow finish.
Other interesting flavor notes in whiskey that pair well with this peachy little dessert are vanilla & toasted wood, and spicy notes perhaps from flame charred barrels. Just like fine wines it’s all about personal taste and what you like!
Peachy Whiskey Coconut Frozen Yogurt
2 1/2 cups peaches (frozen)
1 cup Greek Yogurt or Dairy Free Coconut Yogurt
3 Tbsp pure maple syrup
3 Tbsp Irish Whiskey
(Serve with a dram of Irish Whiskey)
How to make it
If using an ice-cream maker be sure to have the bowl frozen for 24 hours beforehand (an ice-cream maker is preferable but the recipe will work without having one).
Combine the peaches, maple syrup and vanilla extract in a food processor or vita mix until smooth and then add the yogurt.
If using an ice cream maker transfer in to bowl. It takes around 15 minutes in my ice-cream maker and it’s best to eat straight away or transfer to a container and freeze for a few hours. If you don’t have an ice-cream maker you can just freeze after combining in the food processor and enjoy the next day.
To serve spoon the frozen yogurt in to a small bowl and enjoy with a wee dram of Irish Whiskey on the side.
The Notorious Irish mixed martial artist, Conor McGregor says “I never lose. Either I win or I learn“. Last night in Vegas, the reigning UFC Lightweight Champion, and former UFC Featherweight champion lost the Ultimate Fighting Championship to Floyd Mayweather – no shame though as Mayweather is the best of the best – and he carried with him the pride of millions of Irish!. His competitor just proved too strong and this was one fight where McGregor had to learn after proving himself fierce, very fierce.
So what does this fighting champ eat to perform and look this good? How about good quality protein? His nutritionist shared that it’s his recommendation to eat lean proteins before a fight instead of carbs. So in honor of team McGregor, we are sharing our Irish Whiskey Barbecue Sauce perfect for brushing on lean proteins after grilling…and before fighting, of course!!!.
Irish whiskey barbecue sauce ingredients:
2 Tbsp. butter (or coconut oil)
¼ large onion (chopped)
2 cloves garlic (crushed)
8 fl. oz. (1 cup ) Irish whiskey
8 fl. oz. (1 cup) ketchup
6 fl. oz. (¾ cup) apple cider vinegar
2 fl. oz. (¼ cup) brewed coffee
6 Tbsp. cup brown sugar
3 Tbsp. Worcestershire sauce
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 tsp. coco powder
¾ tsp. cumin
To make the barbeque sauce, melt the butter in a small saucepan and cook the onion for a few minutes until they are soft but not browned. Add the garlic and cook for 1 minute more. Then combine all the remaining ingredients and simmer gently for 20–25 minutes or until the sauce has been slightly reduced. Cool slightly before processing with an electric blender until smooth.