Irish Barmbrack for Halloween

Irish Sweet Bread

Halloween Baking

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
  • 1tsp ginger
  • 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

  1. Butter a 9’ round cake pan and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Transfer to a rack to cool and serve with Irish creamery butter.

Judith the Irish foodie

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Goodbye Summer, hello Fall!

Today is the first official day of Fall (also known as the equinox). Its the astronomical start of fall in the Northern hemisphere, and Spring in the Southern Hemisphere. The earth is in alignment with the sun directly above the Earth’s equator which means equal day and night…it’s still hot here in Hotlanta, but the promise of cool, fresh fall is in the air (hopefilly!!)

It’s also time for fall festivals and home baking with our favorite recipes, using pumpkins, squashes and apples – which makes this a favorite time of year for me. So, to celebrate I thought to share one of my favorite recipes (shared by a friend when I first came to the American South).  Hope you enjoy! Happy Fall baking….  Let the season begin….

Pumpkin Bread (makes 2 loaves)

  • 3 1/2  cups all purpose Flour (sifted)
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp fresh nutmeg (or ½ tsp ground)
  • 1 Tbsp grated fresh ginger or 1 tsp ground ginger
  • 1tsp salt
  • 4 large eggs (room temperature and beaten)
  • 3 cups sugar
  • 2 cups canned pumpkin (or cooked fresh pumpkin)
  • 1 tsp pure vanilla extract
  • 1 cup (8 fluid oz) vegetable oil
  • 2/3 cup water

Method:

  1. Preheat oven to 350 degrees. Grease and flour 2 large size loaf pans.
  2. Sift together the flour, baking soda, salt, cinnamon, freshly grated nutmeg and ginger (unless you are using fresh ginger).
  3. In a large cake mixer or bowl beat the eggs and sugar. Add the pumpkin, oil, beating well to combine.  Slowly add in the remaining dry ingredients.
  4. Pour batter in to prepared pans. Bake for 1 hour in the center rack in the oven or until skewer inserted in the center of bread comes out clean.
  5. Cool slightly before removing bread from tin and finish cooling on a wire wrack.

Judith the Irish foodie

 

 

 

A touch of green! – Salsa Verde Flank Steak

Fresh and Easy Recipe

Grilling Out

We have really been enjoying Salsa Verde with our Grilled Steak this summer, and thought it was time to share this magical touch of green!  This Mexican style Salsa Verde uses green Tomatilios (not to be confused with green tomatoes). These fruits are wonderful, however, the skins can be a little tough so they need to be blanched or roasted before adding to the salsa Verde…little tip!

The recipe can be made chunky style (chopping all the ingredients by hand) or smooth by using the food processor or Vitamix to blend. Either way, it’s really fresh and delicious, and a good way to enjoy the last few weeks’ of grilling season.  Adding just a touch of Kerrygold Garlic and Herb butter to the resting flank steaks adds to the love (making this an Irish Mexican style recipe).  As always Enjoy!

Flank Steak with Salsa Verde (Mexican Style influence)

(recipe serves 4 people)

(for the steak)

  • 1 ½ to 2 Lbs Flank Steak (room temperature)
  • Salt and pepper and olive oil
  • 1oz kerrygold garlic and herb butter
  • (for the salsa verde)
  • 1 Lb (about 5) tomatillos (husked and washed)
  • 2-3 Serrano peppers or jalepeno peppers
  • ½ small onion (chopped)
  • 1 garlic clove
  • ½ tsp cumin
  • 1 bunch of cilantro
  • juice of 1 lime
  • 1 kosher salt and freshly ground black pepper

How to make it

  1. Preheat the grill to 400 degrees F. Season the room temperature flank steak with salt and pepper and drizzle with a little olive oil.  Cook the steaks for about 4-5 minutes on each side for medium cooked and juicy and a few minutes longer for well done (depending on the thickness of the meat).
  2. While the meat is cooking make the salsa. Place the tomatillos in a small saucepan with just enough water to cover them and gently simmer for 5 minutes just to soften.  Remove from the heat and place in an ice bath.
  3. In a food processor add the tomatoes, onion, peppers, garlic, cumin, lime and salt and pepper and pulse until smooth.
  4. Remove the steak from the grill and place on a platter to rest for 6-7 minutes. Spread the Kerrygold butter on the steak while it is resting.Slice the steak against the grain at an angle and then spoon over the Salsa Verde.

Judie the Irish foodie

Peachy Irish Whiskey Frozen Yogurt

Peachy Frozen Yogurt

Sweet endings!

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!

Enjoy!

Peachy Whiskey Coconut Frozen Yogurt

(serves 4)

  • 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

  1. 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).
  2. Combine the peaches, maple syrup and vanilla extract in a food processor or vita mix until smooth and then add the yogurt.
  3. 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.
  4. To serve spoon the frozen yogurt in to a small bowl and enjoy with a wee dram of Irish Whiskey on the side.

Judie the Irish Foodie

Excited to announce our 2018 Irish Tours!

For many of us, summer is drawing to a close. Schools are back in session, traffic has resumed it’s daily grind and the memories of our 2017 vacations are behind us – however, we are now giving you something to look forward to! – yes, our plans for next years Irish vacations are complete and we are excited to showcase them to you and our website is ready to accept bookings for our 2018 tours! Who-hoo!

…and we have a brand new tour to announce into the bargain! Yes, after three years of painstaking research we are glad to reveal our ‘ Southern Elegance Ireland Tour’ for 2018. Many of you have been asking whether the Shamrock & Peach will tour Cork and Kerry – well, now we will, but with lot’s of other goodies and luxury touches added for good measure…

Our now famous Legendary Ireland tour will include some of our favorite luxury resorts including the Lodge at Ashford Castle, the Lough Erne Resort and the Slieve Donard Resort. While our accommodations in our Southern Irish tour include Mount Juliet Estate, Hayfield Manor, the beautiful Malton Hotel in Killarney and the one and only Ballymaloe House in Co. Cork. We are seeking to find the best and most unique accommodations in Ireland and are working with our favorite chefs to make our guests feel like each day exceeds beyond all expectations.

Going to Ireland is on the bucket list for many people and that’s why we make each day extraordinary when you tour with us. Please check our our website and email me!

Judith@shamrockandpeach.com

Here is the link to our website for our new Southern Elegance tour:

http://www.shamrockandpeach.com/tour_2__southern_elegance_irish_tour

…and for our Legands tour:

http://www.shamrockandpeach.com/tour_1__legendary_ireland_tour

Joy in the Journey!…and see you in Ireland!…let’s dream!

Judie the Irish foodie

 

Wild Foods Walk in the grounds of Ashford Castle

Chef Jonathan Keane and his team forage daily on the 350 acre Estate at Ashford Castle and were willing to share their experiences with Shamrock and Peach tours this summer.  Eating Wild foods is growing in popularity in Ireland and so has the idea of working with what we have. Certainly, a value my parents taught me and I feel ingrained in the Irish psyche.  There’ nothing like the flavor of fresh wild greens, flowers and berries just hand picked that day.  Our guests got to taste this first hand when dining at Wilde’s restaurant.  One of the culinary highlights of our meal at Wilde’s restaurant was the wood sorrel sorbet.  The tangy acidic herb  (also know as sourgrass) has a tart green apple flavor and it was the perfect palate cleanser with our feast.

May you enjoy the bounty of fields, forests,  gardens and coast!

Joy in the Journey

Roasted Beet Salad for the 4th!

Happy birthday America! – my adopted home, and land of liberty…we love celebrating the 4th of July every year with special friends, fireworks and festivities and great food – as always – and this year I wanted to share with you one of my favorite summer salad recipes, my Roasted Beet Salad with Crème Fraiche, Sunflower Seeds and Parsley

Enjoy the fun and spectacle of the 4th in style…

What you’ll need…

1 ½ Lbs Beets (6 medium size beets)

1/2 red onion (thinly sliced)

½ cup Crème Fraiche

2 Tbsp Lemon juice (and zest)

3 Tbsp parsley (chopped)

3 Tbsp sunflower Seeds (toasted)

Drizzle of good olive oil

Freshly ground pepper and sea  salt.

How to make it

  1. Preheat oven to 425 degrees F. Brush beets with olive oil and wrap in tin foil and set on a baking sheet to roast for 40 minutes .
  2. While the beets are roasting combine the Crème Fraiche, Lemon juice and zest together.
  3. Allow the beets to cool, slice and toss in the Crème Fraiche dressing. Stir in the chopped red onion, 2 Tsp of the parsley and toasted sunflower seeds and season with salt and freshly ground pepper.
  4. To serve drizzle with olive oil and the remaining parsley.
  5. Enjoy!

Grass Fed Irish Butter Burgers (Friday feeling)

What could possibly make a flavor packed grass fed burger better?  Try adding some grass fed Irish butter? Kneading in some grated frozen grass fed Irish butter to your burger makes the juiciest flavor packed mouthful ever!

Get this...Cooking Light Magazine said that lean grass fed beef has a nutrition profile more similar to salmon than grain fed beef! – wow! Cooking light also mentions grass fed beef has half the saturated fat of dark meat chicken!  So, with all that said we could afford to add just a little grass fed butter?  I mean what could be wrong adding more good fat?   Please allow me to share the secret of one of the best burgers you will ever make (or taste)? A ‘wee bit ‘ of Irish goodness goes a very long way…

Grass Fed Butter Burger

(recipe makes 4 ¼ Lb patties)

  • (for the Pattie)
  • 1 lb lean grass fed ground sirloin
  • 3 Tbsp (grated frozen or very cold unsalted Kerrygold Irish butter)
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1/2 onion
  • 1 Tbsp canola oil
  • (for the burger)
  • 4 slices of Kerrygold Dubliner cheese
  • 3 Tbsp tomato ketchup
  • 4 Brioche buns (toasted)
  • 4 slices of thickly sliced tomato (optional)
  • 4 slices of Bibb lettuce (optional)

 

How to make them

  1. Preheat the grill to medium high.
  2. Caramelize the onion in a little canola or grape seed oil for a few minutes to soften.  Set aside and cool.
  3. Break up  the sirloin and sprinkle with the salt and pepper, garlic powder and stir in the caramelized cooled onions..
  4. Use a box grater to grate the butter grate directly over the ground sirloin keeping everything very cold (try not to touch with hands to prevent the butter from melting).
  5. Gently knead the butter in to the burger and then divide in to 4 patties.
  6. Cook the patties for 3 minutes on one side and then turn top with cheese and then tun them over and grill for another 2-4 minutes.
  7. To serve toast the bun and top the patties with tomato ketchup, bib lettuce and freshly sliced tomato. Place filling inside of bun and enjoy!

Happy Grilling!  Summer is almost here!

Judie the Irish foodie

 

Congratulations to Rory McIlroy and Erica

Built in 1228

800 years of history

Shamrock and Peach would like to congratulate Northern Irish Golfer Rory McIlroy and Erica Stoll on their recent marriage and wedding at Ashford Castle, in Co. Mayo.  It’s just lovely to see a fellow countryman enjoy so much success and still maintain the Irish values of humility and generosity. I loved reading how the couple met in 2012 and did not date until 2015 and Rory appreciated the fact they were friends first before going out together.  The fairy tale wedding was this past weekend at the 800 year old Ashford Castle built by the Anglo-Norman de -Burgos.  The castle has had several owners since including the famous Guinness family.  The Castle is nestled in 350 acres of gardens and woodlands and the perfect setting for this grand affair.

Shamrock and Peach tours are gearing up to visiting the Castle staying at the Lodge at Ashford this June.  Here a few pictures from our stay last year!

Keep up the great work Rory and we will be raising a toast to you this June!

Joy in the Journey!

Judie the Irish foodie

Thanks to NPR for a wonderful Tribute

Many thanks for the interview with NPR that took place just time for me to announce my 2nd edition printing of the Shamrock and Peach, which is now available!

It felt so natural to share my passion with Atlanta writer Beth Ware who identified immediately with the Southern connections to Irish cuisine, and it was a joy to share my passions for food and Irish culture with her.  – Hopefully you have had a chance to check out the article, but if not see the link below:

http://news.wabe.org/post/irish-chef-plants-her-culinary-roots-deep-south

So, the new edition is literally hot off the presses, and I would be glad to sign and send out copies through my website, in addition to the book being available through the usual outlets.  I am also pleased to share all the recipes that were featured on my recent Kerrygold tour with Aprons Publix cooking schools, which were also posted on the NPR website …enjoy!

So, a belated happy St. Patrick’s day to all my followers and as I always say..

Joy in the Journey Y’all

Judith the Irish foodie