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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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

Fit for the Fighting Irish

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
  1. 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.

Judie the Irish foodie

Georgia grown Pecan Bounty Squares

Only hours away from the eclipse in Georgia we wanted to highlight a local Georgia business (Oliver Farms) pictured standing in their homegrown sunflower field. Oliver Farms make award winning cold pressed, unrefined, non GMO oils from seeds and  nuts native to the South – and they are fabulous, really fabulous!  The also offer gluten free seeds and nuts!

www.oliverfarm.com

When entertaining recently for a friend who is both gluten and diary free it was the perfect time to bake with the Pumpkin and Pecan flours in my pantry.  I loved baking with the flour!  I just loved the bright green color of the pumpkin flour and the sweet and rich flavor of the pecan flour.  The bars are a good protein packed breakfast cookie with enough good fats and energy to keep your running towards the sun.

Here is the recipe:

Blackberry and Pecan Bounty Squares (gluten free recipe)

(Recipe makes 1 ½ dozen squares)

Ingredients

  • 2 cups gluten free oats (pulse for a few seconds in food processor)
  • 1 cup unrefined coconut oil (melted)
  • ¾ cups cup pecan flour (ground pecans)
  • ¼ cup pumpkin flour (ground pumpkin seeds)
  • ¼ cup rice flour
  • 2 Tbsp flax seed flour
  • ½ cup brown sugar
  • 1 tsp real vanilla extract
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 (10 oz) jar blackberry blackberry preserves (or fruit spread)
  • ¾ cup unsweetened coconut
  • ½ cup pecans (chopped)

 

How to make it

  1. Preheat oven to 350 degrees F.
  2. Line a 9×13’ baking dish with parchment paper to make it easy to slice.
  3. Combine the pecan flour, oats, pumpkin flour and rice flour, baking soda and salt in a large bowl. Stir in the coconut oil and the vanilla and mix together until fully incorporated.
  4. Press the mixture onto bottom of dish. Spread the fruit spread on top.  Sprinkle top with coconut and pecans.
  5. Bake for 18-20 minutes until the crust is golden brown and the coconut is toasted and let the squares cool for a couple of  hours before slicing.

Joy in the Journey

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

 

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

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!