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Savory Sight: St. Patrick's Day Dinner

YumSugar — Tue, 18 Mar 2008 16:21:58 -0700

I was checking out TeamSugar when I came across this post from member Phasekitty. She went all out and planned a fantastic-looking St. Patrick's Day dinner. She baked up some Irish Soda Bread, ate Guinness Beef Stew, and topped off the evening with a yummy green peppermint pie! It all looks so delicious, I wish I was there!

If you want to read more about her festive evening, and get links to all the recipes then, read more.

Submitted by TeamSugar member Phasekitty

This past weekend I decided I wanted to make a home cooked St. Paddy's Day dinner, so I pulled some Yum recipes together that had been hanging out in my favorites for a while, invited a few friends over, and busted out the crock pot.

Yum's Irish Soda Bread
Posted last year as part of the 52 Weeks of Baking, I preferred this recipe to the one posted this year which had raisins and caraway seeds in it. I like to keep things simple, and my boyfriend, the bread lover, wants nothing in the way of him and his bread. But if you're not into working and kneading bread dough, the new recipe is probably better for you. The one I used is described in the post as "hard to mess up" and it couldn't have been more true. There was no time listed as to how long to bake it, just "bake until golden brown," so I just popped it in and cleaned up. Then I checked it, decided it wasn't done and hopped in the shower. I was dressed and applying makeup before I realized -"Oh shoot, the bread!" I ran to the oven and bam - it was perfect. So if asked for a bake time, I'd have to say close to an hour, but you could probably just eyeball it like I did . . . and then forget about it and it'll still be okay

Also in these pictures, black and tans, my bf's favorite. Luckily we had a bartender in attendance and he did something weird by tipping the glass and using an upside down spoon to get them to look good. Normally I would have just poured it on top, but I suppose that wouldn't have worked as well.

My bf's bartender friend, Javier, also brought over that Chimay Ale from Trader Joe's. He described it as a "beer wine," but it tasted more like a "beer champagne" to me as it was very bubbly. The boys loved it, but I stuck with my typical Chardonnay.

Yum's Guiness Beef Stew
Posted last year, I'd been dying to try this recipe out for a while. I considered Yum's Irish stew recipes posted this year, but my boyfriend recently developed a love for Guiness, so I thought I'd give this one a whirl instead. It was delicious. I'm more used to a traditional beef stew, but this one had such unique and distinct flavors from the Guiness that it blew it away. Everyone loved it and it paired perfectly with the soda bread.

We forgot to take pictures of the stew right away and before we knew it, it was gobbled up. These are our leftovers - there was actually a lot more broth last night, but I didn't proportion it out very well, I guess. It was still very yummy just like this, though

Yum's St. Patrick's Day Peppermint Pie
I had this recipe printed and ready to make last year, but just never got around to it. I figured it would be the perfect way to top off my Irish dinner, but it just didn't turn out as well as it could have. First of all I think I could have used a lot more chocolate wafers for the crust, and I even added more than was required after seeing it didn't quite line my pie pan. Second, I filled the pan a little too much because I still had filling left over and I was convinced it would all fit in, but instead it spilled over onto the sides and looked very unpretty. Finally, the recipe calls for it to chill for at least 4 hours, but mine was in the fridge for about 5 or 6 hours and was still very melty. I took a look at our leftovers in the fridge this morning and it was a little bit better after being in there all night, but not by much. Perhaps my whipping cream wasn't whipped enough. I've always had issues with whipping cream. Anyway, it was a shame that I ended an awesome dinner with a lackluster dessert, but everyone still ate a piece (it was a minty, chocolatey, but still a yummy, mess) and we were so stuffed from bread and stew that it didn't matter much.

All in all our Irish dinner went pretty well! Now I just have to figure out what I'm doing for Easter dinner next Sunday!

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Yummy Link: A Multitude of Irish Soda Breads

YumSugar — Mon, 17 Mar 2008 13:27:51 -0700

If regular Irish Soda Bread, is not festive enough for you, check out this cornucopia of festive soda breads. Some are frosted, some contain candy, but all of them look great. - CakeSpy

It Only Comes Once a Year: Irish Soda Bread

partysugar — Wed, 12 Mar 2008 16:13:31 -0700

My dad makes Irish soda bread once every year and it always appears in the kitchen around St. Patrick's Day. Irish soda bread is a dense bread that is quite simple to make. This traditional recipe - it's from my Irish-born great-grandmother - includes caraway seeds and raisins. While you could leave these ingredients out, they are surprisingly delicious in the bread. It's an exceptional breakfast treat especially when lightly toasted and generously buttered. It would make a wonderful hostess gift or an accompaniment to Irish stew. To check out the recipe, read more.

Irish Soda Bread
From PartySugar's Dad

My grandmother used to make this for me. It is really good hot out of the oven topped with butter. Great for St. Patrick's day. Very authentic.

Ingredients

cooking spray or butter for the pan
2 cups flour, plus more for the pan
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons caraway seeds (If you don't like them you can leave them out)
1/2 cup raisins
2 eggs
1/2 cup milk

Directions

Preheat the oven to 350°F.
Spray pan with cooking spray or rub with butter. Dust bottom and sides of pan with flour.
In a large bowl, mix together 2 cups flour, sugar, baking powder, and salt with a wooden spoon.
Stir in seeds and raisins.
With a fork lightly beat the eggs and milk.
Gradually add eggs and milk mixture to dry ingredients and stir with a wooden spoon until mixture forms a sticky, thick dough.
Turn the dough into a 5 x 9 loaf pan or a round 8-inch pan. Sprinkle a little flour on the top.
Bake for 1 hour for loaf pan or 50 minutes for round.
Turn out of pan onto wire rack to cool. Slice, serve, and enjoy!

Makes 1 loaf of bread.

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52 Weeks of Baking: Irish Soda Bread

YumSugar — Thu, 15 Mar 2007 13:03:40 -0700

This weekend we made a Guinness Beef Stew (although why we were making stew on such a gorgeous day is beyond me...) and I figured that a good hearty Irish Soda Bread would be a nice accompaniment. So I dug out the trusty Baking Illustrated and gathered up all my ingredients.

Since the stew took over 8 hours to make, and since I am the world's greatest procrastinator, I kept saying, "Oh I'll make the bread in a little bit." The boyfriend kept asking when I was starting and I kept saying, "soon, soon..." Then suddenly, the stew was almost done, the bread was just a pile of ingredients, the butter was beyond room temp (it was really hot out and I didn't pay attention, I highly recommend room temp butter and nothing more) and I needed to get cracking!

So I pulled out the ol' mixing bowl and got to work. It was barely done in time (it could have used a little bit longer to set) and an old friend I hadn't seen in over a year arrived while I was halfway done (translation: this bread did not get my full-undivided attention). I guess the bf was right, I should have started earlier in the day...

At any rate, the bread held up really nicely and paired fantastically with the stew. If this is what I get with haste and negligence, I can only imagine what a real loaf would be like (translation: this recipe is easy and hard to screw up). For step by step pictures and the full recipe, read more

Classic Irish Soda Bread
From Baking Illustrated and America's Test Kitchen

3 cups (15 oz) low-protein unbleached all-purpose flour (although I used regular all-purpose flour and it came out okay)
1 cup (4 oz) plain cake flour
2 tbsp sugar
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 1/2 tsp salt
2 tbsp softened unsalted butter, plus 1 tbps melted butter for crust
1 1/2 cups buttermilk

Pre-heat oven to 400F.
Whisk flours, sugar, baking soda, cream of tartar, and salt in a large bowl.
Work the softened butter into the dry ingredient with a fork or your fingertips. Do this until the texture resembles coarse crumbs.
Add buttermilk and stir with a fork just until the dough begins to come together.
Turn the dough out onto a flour-coated work surface. Knead until the dough becomes cohesive and bumpy (12 - 14 turns, do not overknead, you do not want it to be smooth).
Pat the dough into a round about 6 inches in diameter and 2 inches in height.
Place on a greased or parchment paper-lined baking sheet.
Score the dough by cutting a cross shape on the top of the loaf.
Bake until loaf is golden brown and a skewer inserted into the center comes out clean.
Remove the loaf from the oven and brush the surface with the melted butter.Ignore this baking pan, I just needed somewhere to set the loaf...
Cool to room temperature, 30-40 minutes.

View 14 Photos ›

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Jamie Oliver Serves World Leaders at UK's G20 Summit

YumSugar — Thu, 02 Apr 2009 09:00:25 -0700

UK's Buckingham Palace has been abuzz as Prime Minister Gordon Brown hosts world leaders from countries such as China, Japan, and the US to discuss key issues surrounding the global economy. Last night, finance ministers took a break from heated dialogue to enjoy a multi-course dinner prepared by UK celebrity chef Jamie Oliver in Prime Minister Brown's house at 10 Downing Street.

TV's famed Naked Chef cooked the dinner with the help of apprentices from Fifteen London, his restaurant that trains unemployed and at-risk youth. The dinner menu, which Oliver described as "the best of Britain," features organic, sustainable foods from around the British Isles. To see what President Obama and other leaders ate, read more.

First Course

Baked Scottish salmon with seashore vegetables, broad beans, herb garden salad, mayonnaise, and wild garlic-scented Irish soda bread
Vegetarian option: Childwickbury goat cheese with roast shallots, seashore vegetables, herb green salad, and wild garlic-scented Irish soda bread

Second Course

Slow-roasted shoulder of Welsh lamb, first of the season Jersey Royal potatoes, first of the season asparagus, and wild St. George mushrooms with mint sauce and gravy
Vegetarian option: lovage and potato dumplings with first of the season asparagus and wild St. George mushrooms

Third course

Hot bakewell tart with homemade custard

So far, the media has been somewhat critical of the menu, and the Guardian called it "not terribly exciting." Still, I think the menu sounds appetizing, although - unlike President Obama - I am a fan of British food. Does the menu impress you?

Source

Feeling Lucky? Irish Food and Drink Facts

YumSugar — Tue, 10 Mar 2009 03:30:16 -0700

Though St. Patrick's Day may not be a food holiday on the level of Thanksgiving, it's still a great excuse to eat, whether you're making Irish soda bread for breakfast or slow-cooked stew for supper.

Do you know your Irish food and drink facts? Take my quiz to see if you get lucky.

Source

Take the quiz

Come Party With Me: St. Patrick's Day - Drinks

partysugar — Wed, 14 Mar 2007 06:58:19 -0700

St. Patrick's Day is Saturday and I can't contain my excitement. I have been obsessing about what to wear internally for a few weeks now, and had intended on wearing this green mini dress until I found this fabulous old football jersey of my mom's with my Irish last name plastered across the front. Now that I have my sporty chic green outfit picked out, I can focus all of my attention on my pre-pub-hopping, St. Patrick's Day themed dinner party. The invites have been sent and the menu (including a vintage Irish soda bread recipe and a glamorous layer cake) has been planned. Today I am turning my thoughts towards a classic St Patrick's Day subject: drinking. To see what I'll be pouring during my dinner (homemade Baileys anyone?), please read more

After we finish dinner we are going bar hopping, so I dont want to go overboard with specialty cocktails. I'll offer a simple yet widely popular drink, green beer. It's totally uncomplicated, all you do is add green food coloring to your favorite beer. I'll get a few six packs of Harps and Guinness Irish beer, enough for everyone to have a glass or two during the meal. We will be taking cabs and walking to our destinations, but if you are having a get together be sure to have an option for your designated drivers. Sparkling water enhanced with lime and mint or sprite mixed with lime sherbet are two refreshing choices. With dessert I am going to offer everyone a small glass of homemade Irish cream liquor that tastes and looks just like Baileys. I've made this for the last few years and it's absolutely creamy and fabulous. If you are attending a party a bottle of this makes an excellent hostess gift.

Homemade Bailey's Irish Cream
From Gail's Recipe Swap

1 can sweetened condensed milk
1/2 pint whipping cream
3 eggs
3 tablespoons chocolate syrup
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
10 oz. Irish whiskey (suggested Jameson)

Mix all of the ingredients in blender and refridgerate.
Shake before using
Enjoy chilled over ice.

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I know a few of you are hosting parties as well and want to know what do you plan on pouring? Share with me below and come back tomorrow and Friday for more. I still have to design a look and select a playlist for this shin-dig.

All the News That's Fit to Eat - March 14, 2007

YumSugar — Wed, 14 Mar 2007 11:58:19 -0700

It's Wednesday, time for a food news roundup, and what do you know it seems like (almost) everyone has St. Patrick's Day on the brain... (sorry most of these stories come are on sites that require logins)

Someone is reading my mind, my beloved egg is the new "it" ingredient. Oh and lemons are hot too. Don't miss out on the Meyer Lemon Muffins (photo by Bryan Chan).- LA Times
Irish food is moving up in the world with fresh, local ingredients. Also, homemade bread made in a can. - San Francisco Chronicle
Simple Irish soda bread can really make a great side dish. Also, more and more restaurants are taking steps to become "green." - Boston Globe
Beer is great for drinking, but some argue that beer is better for cooking. Also don't miss the call to bring back American "chop suey" (which has no relation to its Asian cousin). - Houston Chronicle

Seven nights. Seven hotels. Seven dinners. Seven breakfasts. Go behind the scenes of NYC's hotel room service (photo by Evan Sung). Plus, are latex gloves really safe in the restaurant kitchen? - New York Times
CeCe Sullivan pulls out the stops with her dad's St. Patrick's Day recipes, including traditional boiled corned beef. Plus, check out these food and dieting myths. - Seattle Times
Gastronmy + pub = gastropub, a growing trend that pairs craft beers with upscale fare. Plus a recipe for authentic Irish colcannon and "green" wines. - Chicago Tribune

Come Party With Me: St. Patrick's Day - Menu (Main)

partysugar — Tue, 13 Mar 2007 10:58:41 -0700

Friday is my half birthday and Saturday is St. Patrick's Day, so I am celebrating 2-parties-in-1 with a pre going out dinner on Saturday night. I've invited my friends to join me for an Irish inspired meal before we head out to the bars for a wee bit of St. Patrick's Day shenanigans (I said that in my best Irish accent). Since the evening will most likely involve a lot of beer drinking, I'm serving up generously filling dishes. I'll have a corned beef and swiss appetizer just out of the oven for when my friends arrive. To see what we'll all be sitting down to eat together, read more

To get the meal started I'll have cold plates of smoked salmon and watercress salad with a lemon-caper vinaigrette for each of my guests. Next I'll dazzle them with a variation of the classic shepherd's pie, a blarney stone cottage pie. On the side I'll have slices of my dad's (the recipe is written in his own words-thanks dad!) famous irish soda bread fresh from the oven.

Smoked Salmon and Watercress Salad with a Lemon-Caper Vinaigrette
From Emeril Lagasse

2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups pumpernickel bread, diced into 1/2-inch cubes
3/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly cracked white pepper
1 teaspoon minced shallots
1/4 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1 1/2 teaspoons honey
2 tablespoons chopped capers with their liquid
2 tablespoons freshly squeezed lemon juice
1 tablespoon champagne vinegar
1 teaspoon chopped fresh dill
2 teaspoons chopped fresh parsley
1/4 teaspoon freshly cracked black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
12 slices thinly sliced Irish smoked salmon (about 8 ounces)
1 pound watercress, stemmed, washed and spun dry
1/2 cup thinly sliced red onion
2 hard-cooked eggs, finely chopped

Preheat the oven to 350 degrees F.
Heat a 10-inch saute pan over medium-high heat, and add the butter and olive oil to the pan. Once the butter is melted, add the pumpernickel cubes to the pan and toss to coat with the butter and oil. Season with 1/2 teaspoon of salt and the white pepper. Continue to cook and toss the bread until all the butter and oil have been absorbed. Place the pan in the oven and continue to cook, tossing occasionally, until the bread is crisp, about 10 to 12 minutes. Remove the bread from the oven and allow to cool before using.
Make the vinaigrette by combining the shallots, garlic, mustard, honey, capers, lemon juice, champagne vinegar, dill and parsley in a non-reactive mixing bowl. Whisk to combine. Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of the black pepper.
While whisking, add the extra-virgin olive oil in a thin, steady stream until the vinaigrette is well combined and partially emulsified. Set the vinaigrette aside while you prepare the salad.
On 4 large, chilled entree plates, place three slices of the salmon in a triangular pattern along the edges of the plates.
In a large non-reactive bowl, place the watercress and the red onion. Season lightly with salt and fresh cracked black pepper. Toss the salad to mix the watercress and onion, and add about 1/2 cup of the vinaigrette to the salad. Toss lightly to combine.
Divide the salad among the 4 plates, and divide the croutons among the plates. Garnish the salad with the chopped eggs and serve immediately.

Serves 4.

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Blarney Stone Cottage Pie
From Razzle Dazzle Recipes

4 potatoes, peeled, and diced
1/4 cup milk
black pepper, to taste
1 cup shredded Irish cheddar cheese
1 teaspoon paprika
1/3 cup Parmesan cheese
1 lb. lean ground sirloin
1 large onion, finely chopped
3 garlic cloves, minced
1 large green bell pepper, chopped
3 medium carrots, chopped
1/2 cup green peas
1 medium tomato, chopped
1/4 cup fresh parsley
3/4 cup beef stock
1/2 teaspoon salt
salt & black pepper, to taste
2 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoon cold water

Boil potatoes until tender. Mash together with milk, 1/2 cup cheddar cheese till smooth, season with salt and pepper; keep warm.
Preheat oven to 350.
Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat. Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink. Pour contents of pan into a bowl and set aside.
Add onion, garlic & bell pepper and cook until veggies are limp, 4 to 5 minutes.
Add drained meat, carrots, peas, tomato, parsley, beef stock, salt, pepper and Worcestershire sauce.
Simmer, uncovered, 15 minutes.
Dissolve cornstarch in water and stir into meat mixture.
Spoon into an ungreased 9x11x2-inch baking dish.
Spread mashed potatoes over the surface, using a fork for texture.
Sprinkle the other 1/2 cup cheddar cheese over top and sprinkle parmesan and dust with paprika.
Bake 30 to 35 minutes, or until lightly browned.

Make Ahead: assemble this easy entree ahead of time and bake it just before serving.

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Irish Soda Bread
From PartySugar's Dad

My grandmother used to make this for me. It is really good hot out of the oven topped with butter.

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons caraway seeds (If you don't like them you can leave them out)
1/2 cup raisins
2 eggs
1/2 cup milk

Preheat the oven to 350°.
Mix together flour, sugar, baking powder & salt.
Stir in seeds & raisins.
Beat eggs with milk.
Gradually add eggs and milk to dry ingredients & stir until mixture forms a sticky dough.
Spray pan with PAM. Put a little flour on the bottom of the pan.
Turn the dough into a 5 x 9 loaf pan or a round 8" pan. Sprinkle a little flour on the top.
Bake for 1 hour for loaf pan or 50 minutes for round.
Turn out of pan onto wire rack.

Great for St. Patrick's day. Very authentic.

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Come Party With Me: St. Patrick's Day - Menu (Dessert)

partysugar — Tue, 13 Mar 2007 14:59:57 -0700

On Saturday night my friends shall be dining in with me before we head out together. I sent the invites yesterday and today is menu planning. I have been putting a lot of thought into my St. Patrick's Day dinner party menu and I've decided to start with corned beef and swiss appetizers followed by a smoked salmon salad, cottage pie, and Irish soda bread. Since Friday is my half birthday I am going to take advantage of the date and go all out by making a decadent dessert. To see my recipe for a layer cake with a definitive Irish twist - a Bailey's pudding filling -read more

Party's Half Birthday Chocolate Irish Layer Cake
Modified from Epicurious and Martha Stewart
For pudding:
1 1/4 cups chilled whipping cream
12 tablespoons Baileys Original Irish Cream
3/4 cup (packed) golden brown sugar
6 large egg yolks
1/4 teaspoon ground nutmeg
For cake
1 1/2 Cups (3 sticks) unsalted butter, plus more for pans
3/4 Cup Dutch-process cocoa powder, plus more for pans
1/2 Cup boiling water
2 1/4 Cups sugar
1 Tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 Cups sifted cake flour, (not self-rising)
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Cup milk
For the syrup
2/3 cup sugar
5 tablespoons water
5 tablespoons Irish whiskey
For the frosting
3/4 cup chilled whipping cream
3 tablespoons unsalted butter
1 1/2 tablespoons light corn syrup
9 ounces bittersweet or semisweet chocolate, chopped
1 1/2 tablespoons kirsch (clear cherry brandy)

Make pudding: combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water).
Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes.
Remove from over water and beat until cool, about 8 minutes.
Mix in remaining 6 tablespoons liqueur.
Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard.
Cover and chill at least 4 hours or overnight.
Make cake: heat oven to 350 degrees; arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess.
Sift cocoa into a medium bowl, and whisk in 1/2 cup boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy.
Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice.
Beat in vanilla.
Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
In a large bowl, sift together flour, baking soda, and salt.
Whisk milk into reserved cocoa mixture.
With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
Divide batter evenly among the three prepared pans.
Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking.
Transfer layers to wire racks; let cool, 15 minutes.
Turn out cakes, and return to racks, tops up, until completely cool.
Make syrup: Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
Make frosting: bring first 3 ingredients to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Mix in kirsch. Remove from heat. Let stand until spreadable, whisking occasionally, about 1 hour.
To assemble the cake: remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; drizzle with syrup, and spread 1 1/2 cups Bailey's pudding over the top. Add the second cake layer, and drizzle with syrup spread with another 1 1/2 cups frosting. Top with third cake layer. Drizzle with remaining syrup.
Cover outside of cake with the frosting. Serve.

Makes 1 eight-inch-round layer cake.

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