Tuesday, June 15, 2010

St. Patrick's Day Feasting

Friday, March 20, 2009

Current mood: hungry
Category: Life


So St. Patrick's Day was on Tuesday. For any of my friends who are on Facebook and were
paying attention, then you already know that I documented the day long celebration of
cooking that took place at our house (:

It started with my friend Carla announcing that she was going to be making corned beef for
St. Paddy's dinner on Monday. And I had two thoughts pretty much at the same time. The
obvious one went, "Wow! THAT sounds really good!" And the less obvious one, but the one
that led to MY Tuesday went, "You know... I do a day long food celebration for Thanksgiving,
Christmas, Chinese New Year, Easter... and both Mark and I ARE part Irish... I could do the
same thing for this!" And that led to about half an hour of scouring the web for recipes to
make a grocery list (:

So I got up Tuesday morning at 4:40 to start making a "Full Irish Breakfast".

It consists of fried eggs, hamsteak (which is as close as I could get the Irish bacon), American
bacon, sausage links, broiled tomato, broiled mushroom, boxty (which is potato pancakes
with apple sauce on top) and Irish Breakfast Tea.

All of it was pretty good! And -completely- filling (: Unless Mark and I start doing a WHOLE
lot more activity, we'll probably limit this one to once a year (; This is the kind of meal you
eat when you're going to be up and about and DOING things!

For those interested in the Boxty recipe.

(Don't bother clicking any of the links, MySpace is treating them like spam, and they aren't.
Just go to http://fp.enter.net/~rburk/stpatricksday/stpatrick%27sdayrecipes.htm and ALL
of the recipes are listed).

***I have since copied the recipes over directly, as so many websites up and vanish and
then you no longer have what you were looking for.***

*  Exported from  MasterCook  *

Boxty (Potato Griddle Cakes) (Irish)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Irish Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Raw potato
1/2 pound Mashed potato
1/2 pound Plain flour
Milk
1 Egg
Salt and pepper

Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and
flour. Beat egg and add to mixture with just enough milk to make a batter that
will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan.
Cook over a moderate heat for 3-4 minutes on each side. Serve with a tart apple
sauce: or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs,
fried black pudding, fried bread, fried soda bread... . An old poem says: .
Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get
a man. . (The accuracy of the poem is uncertain.)

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About midmorning, I decided it was time to start making the dessert (because it'd need to be
chilled), and the Soda Bread.


My sad, sad little Irish Soda Bread (lol) Fortunately, it TASTES much better than it looks!
It's made with unbleached whole wheat flour, so it's a VERY dense bread.

I used the Irish Soda Bread recipe, but because I didn't want it to be Brimbrac, I chose not to
add the currants.

*  Exported from  MasterCook  *

Saint Patrick's Day Irish Soda Bread

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Unbleached flour
1 teaspoon Salt
1 tablespoon Baking powder
1 teaspoon Baking soda
1/4 cup Sugar
1/8 teaspoon Cardamom
1/4 cup Butter
1 Egg -- at room temperature
1 3/4 cups Buttermilk -- at room

1 1/2 cups Currants

Cut this crusty bread in wedges to serve. Add two teaspoons grate lemon peel to
complement the flavor of the currants.

In a large bowl, combine the first six ingredients.
Cut in the butter with a pastry blender or work it in with your finger. Mix the
egg and buttermilk together and then add this mixture to the dry ingredients.
Stir until well blended. Add the currants and stir the mixture well. Turn out on
a floured surface and knead gently for 3 minutes or until the dough is smooth.
Divide the dough into two pieces, shaping each into a round loaf.

Place each in a greased 8 inch cake or pie pan,pressing it down until the dough
fills the pan.
Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf. Bake in a
preheated 375 F oven for about 40 minutes or until the bread sounds hollow when
you thump it. Turn out on a wire rack to cool. Do not cut for about 4 hours.
Makes 2 loaves.


- - - - - - - - - - - - - - - - - -

About the time the two of them were finishing cooking, it was almost lunch time. So I started
on the Chicken and Leek Pie .

I'm saying right now, it looked LOVELY in the oven! But I made a couple of mistakes. First,
I should have used pie crust. This stuff was too thin for what was being asked of it. Second,
I didn't season the meat near well enough-- it ended up being quite bland. And third, I
should have substituted onions for leeks. Leeks are tougher versions of onion, as far as I can
tell. I'll probably give this recipe another go round next year and try to do it right before I
give up on it completely. But for this year, my pets have been enjoying Chicken and Leek Pie
with their meals all week long.

*  Exported from  MasterCook  *

Chicken & Leek Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Pie/Cobbler
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Shortcrust pastry
Chicken -- about 4 lb*
Slices ham steak
Large leeks -- cleaned/chopped
Med. onion
Salt and pepper
1 pinch Ground mace or nutmeg
300 milliliters Chicken stock
125 milliliters Double cream

*Jointed, chopped and boned. . Make the pastry and leave it in a cold place to
rest. Meanwhile prepare the pie. IN a deep 1 - 1 1/2 quart dish, place layers
of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and
seasoning, then repeating the layers until the dish is full. Add the stock, then
dampen the edges of the dish before rolling out the pastry to the required size.
Place the pastry over the pie and press the edges down well. Crimp them with a
fork. Make a small hole in the center. Roll out the scraps of pastry and form a
leaf or rosette for the top. Place this very lightly over the small hole.
Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes.
Cover the pastry with damp greaseproof paper when partially cooked if the top
seems to be getting too brown. Gently heat the cream.
When pie is cooked, remove from oven. Carefully lift off the rosette and pour the
cream in through the hole. Put back the rosette and serve. (This pie forms a
delicious soft jelly when cold.)

- - - - - - - - - - - - - - - - - -

With the pie, I also made Bubble and Squeak

(this is before I started browning it)
and I'm going to say right now that THIS is going to be a recipe that shows up frequently
throughout the year. It's absolutely DELICIOUS! Particularly with a slice of Irish Soda
Bread (:


*  Exported from  MasterCook  *

Bubble and Squeak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Potatoes
Meats Casseroles
Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 medium Potatoes; boil, peel -- dice
1/2 pound Bacon -- 1" pcs
1 Head cabbage -- cut 1/4" slice
1/2 cup Water
Salt to taste
Extra water

In large iron skillet brown bacon. remove bacon. Pour off all grease except 2-3
tb. Add cabbage and 1/2 c water. Cover and cook over low heat about 20 minutes.
Add potatoes cabbage along with the bacon. Salt to taste. Cook another 10
minutes. Extra water may be added while cabbage is cooking, but during last few
minutes let mixture brown.

- - - - - - - - - - - - - - - - - -

But the main event was dinner (: And for that, I had planned
Corned Beef Brisket w/ Horseradish Sauce , though I chose to substitute carrots and
parsnips instead of cabbage, and added them 1/2 an hour before the meal was ready to be
served.

This was AMAZING! And ALL of us ate every bit we got for dinner (: (lol) We only used
1/2 the meat for dinner-- and Mark wanted to run off with the REST of it for lunch the next
day (;

*  Exported from  MasterCook  *

Corned Beef & Cabbage with Horseradish Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion
4 Cloves -- whole
4 pounds Corned beef
2 Parsley sprigs
8 Peppercorns -- whole
2 pounds Cabbage
1 cup Sour cream
1 tablespoon Prepared horseradish

Work Time: 15 minutes Total Time: 3 hours 45 minutes
Peel onion and stick with cloves. Put corned beef, onion parsley and peppercorns
in a large pot and cover with water. Cover, bring to a simmer and cook gently
until tender, 2-1/2 to 3 hours. Cut cabbage into wedges and core. Add to the
pot, cover and simmer until tender, about 30 minutes. Combine sour cream with
horseradish. Serve the meat and cabbage with some of the broth ladled over all
and the horseradish on the side.

Per serving: 553 calories, 36g protein, 40g fat, 2808 mg sodium, 11g
carbohydrates, 135 mg cholesterol.


- - - - - - - - - - - - - - - - - -

As side dishes, I prepared Braised Celery that Mark really enjoyed.


*  Exported from  MasterCook  *

Braised Celery (Irish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Head celery
1 each Medium onion
1 teaspoon Chopped parsley
2 each Slices bacon
10 fluid ounces Stock
Salt/pepper to taste
1 ounce Butter

Clean celery, cut into one-inch pieces and place in a casserole dish.
Finely chop bacon and onion and sprinkle over celery along with chopped parsley.
Pour on stock. Dot with knobs of butter. Cover dish and bake in a moderate oven
for 30-45 minutes.

- - - - - - - - - - - - - - - - - -
Haggerty , which the boys and I REALLY enjoyed! This one was an adventure to make, as
half way through cooking... you have to flip it over!
BEFORE:

and AFTER:

I was VERY pleased with that (: You slice it up into wedges and serve them with sour cream
on top (:

 *  Exported from  MasterCook  *

Haggerty (Traditional Irish Dish)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each Med. potatoes
1 large Onion
2 tablespoons Bacon fat
1/2 cup Grated cheddar cheese
Salt & pepper to taste

Wash and peel potatoes and cut into paper thin slices. Pat dry with towel. Cut
onion into paper thin slices. Heat half of the bacon fat in a heavy frying pan
and fill the pan with alternate layers of potatoes, onions, and cheese, finishing
with potatoes. Sprinkle each layer with salt and pepper. Dot the final layer
with remaining bacon fat. Cook over moderate heat until potatoes are almost
tender. Turn the Haggerty carefully onto a plate and then carefully slide it
back into the pan and continue cooking undil done. To serve, cut into wedges
and serve with a dollop of sour cream..

- - - - - - - - - - - - - - - - - -

And here is what our dinner plates looked like:


And for dessert, we had the pudding I'd started earlier in the day (: Now, there are a couple
of things I want to mention before I share the recipe and the picture. First, I couldn't find
Barley on short notice, so I substituted whole grain oats, which I was lucky enough to find
in the cereal aisle in this product:


So instead of making Apple Barley Pudding , I made Apple, Oatmeal, Almond Pudding.

*  Exported from  MasterCook  *

Apple & Barley Pudding

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Pearl barley
1 1/2 pounds Eating apples*
2 ounces Sugar
3/4 tablespoon Double cream
1 liter Water

* Peeled, cored and sliced. . Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan.
Add the sugar and lemon juice and bring to the boil again. Remove from the heat,
allow to cool, and then chill. Serve cool with the cream stirred in.

- - - - - - - - - - - - - - - - - -
The second thing I want to mention is that I used the entire bad pictured above (: Thirdly, I
suspect this is a perfectly acceptable Medieval Recipe, and that works well with Fourth: It
was DELICIOUS!!! My oldest son and I ate this for breakfast all week long and ran out of it
this morning!


On a side note, Grandmother ate better on St. Patrick's Day than she had the entire
previous week. One, because there's a LOT more food, and two, because she ate all of it (:

We also celebrated with everyone wearing green, and enjoyed my St. Patrick's Day
decorations up around the house (:

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