Last of the Summer Lime

Zesty and Creamy Pie

Last of the Summer Lime

I must admit I’ve always been a sucker for a good Key Lime Pie!  Our son surprised us and came home from college yesterday, and it was so good to see him. As ever, he brought a few of his college friends with him, and so, I decided to bake a Key Lime Pie for us to share the joy – and why not?!

Key Limes are harvested in Florida from June to September and I wanted to make one last pie as a kitchen farewell to the summer season. Key Limes are higher in acidity and have a stronger Aroma than Persian Limes. They are also smaller, harder work to grow, harvest and juice, but worth it, right? Just like the name suggests, Key Limes were grown commercially in Southern Florida and the Florida Keys until the 1926 hurricane wiped out the citrus groves. Then the growers replaced the groves with more Persian Limes trees as they were easier to grow but Key Limes are said to be making more of a come back as consumer demand grows for a zestier punch. I used British style Digestive cookies (found in the international section of American supermarkets) and they are so much more superior to Graham Crackers!  Give them a go…. you wont be disappointed!

Enjoy the end of the season harvest as we begin the new!

Key Lime Pie

(for the base)

20 British Style Digestive biscuits (or 2 cups of crushed graham crackers)

4 oz Kerrygold Irish  butter (1 stick)

3 Tbsp sugar

(for the custard filling)

3 egg  yolks

1 Tbsp of lime zest

1 (14 oz) can of sweetened condensed milk

1 pound of key limes (2/3 cups juice)

(Whipped cream)

6 oz heavy whipping cream (3/4 cup)

1 Tbsp fine granulated sugar

How to make it

  1. Preheat the oven to 350 degrees F.
  2. Melt the butter and stir in to the crushed graham crackers and sugar.
  3. Transfer the cookie crumb mixture in to the base of a 9 inch pie plate using your fingers to pat down to make a crust, shaping it up the edges of the dish.
  4. Bake the crust for 10 minutes and allow cooling.
  5. To make the filling whisk the egg yolks and lime zest together in an electric mixer until it begins to thicken slightly. Whisk in the sweetened condensed milk beating for 3-4 minutes and then whisk in the lime juice until everything is smooth and fully incorporated.
  6. Pour mixture in to pie crust and bake for 15 minutes.
  7. Remove the pie from the oven and cool and then store in the refrigerator until ready to eat.
  8. To serve whip the heavy whipping cream and sugar and spoon or pipe on the pie.

Judith the Irish Foodie

Advertisements

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

Peach Crisp with a Buttery Oat and Pecan Topping

Sweet Georgia Peaches

Buttery Oat and Pecan Crumble

Summer loving is happening right now because when the Peaches are in season they are juicy and delicious!

You know the kind of peach that explodes when you bite into it, and the juice literally drips down your chin?  Oh yes…it’s that time! Sometimes though,  this can be counter productive when you are making a summer peach crisp and there is just too much juice when you bake your crisp (or crumble as we call it in Ireland) so, my suggestion is to allow the fruit to macerate in sugar and then strain and reduce the resulting juice before pouring over the peaches and baking. That should do the trick…

Oh, and I do admit that this recipe does not skimp on the butter ( the magic ingredient!) but the recipe is essentially ‘gluten free’ if you purchase gluten free oats.  So, come on, this must count for something less to feel guilty about when reaching for the second bowl? Right??…. and don’t forget the vanilla ice cream (if anything is worth doing its worth doing right)!

Enjoy these summer days and the bountiful fruits in season!

Peach Crisp with Buttery Oat and Pecan Topping

(serves 4)

  • (for the filling)
  • 6 cups of fresh summer peaches (cut in to bit size pieces peeled and stone removed)
  • ¼ cup sugar plus 3 Tbsp
  • 2 Tbsp corn starch
  • ½ vanilla pod (split in half and seeds scraped out) or tsp of vanilla bean paste
  • Unsalted Kerrygold butter (for greasing pan)
  • (for the topping)
  • 1 ½ oz oats (use gluten free oats if liked)
  • ¾ cups of ground almonds
  • ¾ cups pecans (chopped)
  • ½ cup light brown sugar
  • 6 oz cold Kerrygold unsalted butter (1 ½ sticks)
  • Pinch of sea salt
  • Vanilla ice-cream (for serving)

How to make it

  1. Preheat the oven to 350 degrees F and butter a 9 inch size baking dish.
  2. Combine the peaches with the sugar and allow macerate for 30 minutes. Place the peaches in a sieve over a small saucepan to drain the juice. Simmer the juices in a small saucepan to reduce slightly (the liquid should be less than half a cup).  Allow to cool slightly before whisking in the cornstarch and vanilla bean pods. Toss the peaches in the infused peachy sugar syrup.
  3. Add the fruit to the prepared dish and spread out evenly.
  4. To make the topping place the almond flour and oats in the food processor and whizz to break down the oats a little. Stir in the sugar and chopped nuts and then rub in the butter with your hands until all the ingredients are fully incorporated.
  5. Sprinkle the crumble mixture over the peach mixture.
  6. Bake for about 30-35 minutes or until the crumble topping is golden brown and the fruit is bubbling.
  7. Serve with ice cream.

Enjoy the summer flavors while they last!

Judie the Irish foodie

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

 

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

 

 

 

Healthy Gluten Free Quinoa (Irish Pancakes)

Today we celebrate Shrove Tuesday, (the day before Ash Wednesday), and a time marked for feasting before the beginning of lent.  Traditionally its a time to use up any food that would not be part of the 40 days of fasting during Lent; so those more pleasurable foods such as eggs, dairy and meat are enjoyed in abundance.  Growing up my mother made very think pancakes more similar to french Crepes as opposed the the thicker American pancakes.  Boxty Pancakes are also very popular made with left over mashed potatoes and freshly grated potatoes and fried in the pan. But, I am excited to share a new pancake recipe with you that’s not only gluten free but includes protein packed quinoa.

This recipe is part of my 2017 Aprons Publix cooking schools tour sponsored by Kerrygold Irish butter and cheese and includes my yummy Dubliner…. So, how can you go wrong…?  Those of you who live in the cities of Sarasota, Tampa, Lakeland, Orlando, Jacksonville, Tallahassee and Atlanta please come and see me at the Aprons cooking school near you…. So, here’s the recipe for all to enjoy…

Dubliner Quinoa Pancakes

Ingredients:

1/2 medium yellow onion, chopped

2 cups cooked quinoa

1/2 large red bell pepper, chopped

1/2 cup shredded Kerrygold Dubliner Cheese

2 Tbsp morgue flour (or other gluten free based flour)

1 egg plus 2 egg whites, lightly beaten

1/4 teaspoon garlic powder

1/4 teaspoon Chile powder

Pinch sea salt

Dash black pepper

1/2 avocado, peeled and chopped

1/2 medium tomato, chopped

Olive oil cooking spray

 

Combine onion, quinoa, bell pepper, cheese, egg and egg whites, garlic and Chile powder, salt and pepper in a medium mixing bowl and mix gently with a spoon or spatula.  Heat a large skillet sprayed with cooking spray over medium-high heat.  Using a ½-cup measuring cup, measure half cup portions of the quinoa mixture and turn out into the pan, flattening each until 1/2-inch thick.  Cook for 2 to 3 minutes, or until bottom is browned and the cake is firm.  Flip  the pancakes over and cook for an additional 2 minutes.  Top each serving with half the chopped avocado and tomato, dividing equally. If serving as individual cakes, top each with 1 tablespoon of chopped avocado and tomato.  Makes 6 cakes.

Wishing everyone a blessed Shrove Tuesday!

Judith 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

White Chocolate Pumpkin Macaroons

Pumpkin Style Macaroons

Pumpkin and White Chocolate buttercream

I love this time of year, as I know many of you do also, and in concert with all the pumpkins and apples and Fall goodness may I present a new favorite for you…yep, White Chocolate Pumpkin Macaroons  

Thanks to my friend Chloe, who just graduated in Baking and Patisserie Arts from Le Cordon Bleu in Atlanta, we created this seasonal fall Macaroon with a delicious Pumpkin and White Chocolate buttercream. yum.

Here is the recipe for our Fall Macaroons (and thank you to the talented Chloe and we wish you every possible success for your future career in the Patisserie Arts)!

Pumpkin White Chocolate Macaroon

For the cookie:

4.23 oz almond flour/meal

7.05 oz confectioner’s sugar

3.17 oz egg whites (~3 large egg whites) at room temperature

¼ tsp cream of tartar

Pinch of salt

1.76 oz granulated sugar

1 tsp vanilla extract

 

  1. Line two baking sheets with parchment paper
  2. Prepare a pastry bag with a large round tip
  3. Using a food processor, pulse the powdered sugar and almond flour into a powder
  4. Sift several times until there is little to no almond bits left
  5. In electric mixer, whisk egg whites, salt, and cream of tartar. Beat until egg whites foam
  6. With mixer on medium high, add sugar 1-2 Tbsp at a time and continue until stiff peaks form
  7. Add in vanilla and beat for an additional minute to incorporate
  8. Sift the almond flour and confectioner’s sugar and gently fold into egg whites gradually
  9. Transfer batter into pastry bag and pipe onto baking sheet, making evenly sized circles
  10. Let shells sit for 20-30 minutes to dry. Check for a skin to form on the top of the cookie (should not stick to finger when touched)
  11. Preheat oven to 300 degrees F. Bake for 12-13 minutes or until shell has hardened. Be sure to rotate cookies halfway through baking
  12. Cool completely on cookie sheets before peeling from the parchment

For the filling:

3/8 cup Kerrygold butter at room temperature

1/8-1/6 cup pumpkin puree

3/8 cup white chocolate

½ tsp vanilla extract

2-3 cups confectioner’s sugar

 

  1. Prepare a piping bag with a large round tip
  2. Whip the butter and pumpkin puree until fluffy and light in color
  3. Melt the white chocolate over a double boiler and drizzle into the butter mixture while slowly continuing to whip
  4. Once fully incorporated, add vanilla and continue to whip for 30 seconds longer
  5. Gradually add the confectioner’s sugar until desired piping consistency has been reached
  6. Transfer filling into the piping bag and pipe a small amount onto one cookie
  7. Top with another cookie to make the macaroon sandwich

Happy Fall Baking!

Judith 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