March 2018 Recipes
Shepherd’s Pie from Anna Brandl
1 ½ pounds lean ground beef,
½ cup onion, chopped
1-12 ounce bag of frozen vegetables
1 can creamed corn, optional
¼ cup tomato paste
1 teaspoon Italian seasoning
1 ½ cups beef broth
2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
Mashed potatoes, fresh or boxed
Heat oven to 375 degrees. Spray 2 ½-quart baking dish with cooking spray.
Cook beef and onions over medium heat until cooked thoroughly then drain fat. Reduce heat to medium and add vegetables, paste, seasoning, salt and pepper. Cook 4-5 minutes, stirring frequently, until heated. Mix flour and broth with a whisk for 2-3 minutes, add to beef mixture, spoon beef mixture into baking dish, and put potatoes on top of beef and vegetable mixture. Bake 20-25 minutes.
Chocolate Irish Cream Truffles from Anna Brandl
1 pound chocolate
2/3 cup heavy whipping cream
1/3 cup Irish Cream liquor
Powdered sugar, chocolate sprinkles, coconut, white chocolate shavings, or cocoa
Place chocolate in heatproof bowl and set aside. Bring cream to a boil in a small pan. Pour cream over chocolate and let sit for a minute, and then stir together. Add Irish cream. Cover and let stand overnight or refrigerate up to two weeks. Scoop mixture into small round balls about ¾ inch in diameter.
Roll into sprinkles, shavings, coconut, or cocoa. Roll into powdered sugar before serving.
Store in the refrigerator up to two weeks. Makes 60.
Chocolate Mint Trifle from Anna Brandl
Make brownies or chocolate cake according to package directions. After baking, break into pieces. Make one package of vanilla instant pudding and let it set in the refrigerator. Add a few drops of green food coloring.
Layer the half of the brownies or cake in a bowl, then half the pudding, half of 1 large container of Cool Whip, half of one package of Andes candies broken into pieces, then repeat. Store in the refrigerator.
Irish Caraway Soda Bread from Anna Brandl
3 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons caraway seeds
4 tablespoons butter
1 ½ cups buttermilk
Preheat oven to 450 degrees. In a large bowl add flour, sugar, salt, baking soda, baking powder, and
caraway seeds. Work butter into the flour with a fork until mixture resembles coarse meal.
Pour buttermilk into the center. Using hands, fold flour over buttermilk gently mixing until combined. Shape into a ball and place o a floured surface. Knead just a few times and shape into a loaf. Do not over knead. Place onto a lightly greased baking sheet. Make 1 ½-inch deep cuts, forming a cross. Bake at 450 for 15 minutes and 400 for an additional 25 minutes.
Irish Soda Bread from Anna Brandl
3 tablespoons softened butter
2 ½ cups flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Preheat oven to 375 degrees. Mix above ingredients in a bowl until it resembles fine crumbs.
Add 1 cup of raisins, 1 teaspoon vanilla, and ¾ cup buttermilk. Put onto floured surface and knead 1-2 minutes. Make a ball and make a cross on top of the loaf with a knife. Place on greased cookie sheet and bake for 35-45 minutes.
Colcannon from Susan Poel
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Irish Beef and Stout Stew from Susan Poel
4 pounds beef chuck, cut into 1 ½-inch cubes
¼ cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 ½ pounds new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 ½ ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed
Preheat oven to 350 degrees. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.
Chocolate Cake with Espresso Glaze from Susan Poel
For the cake:
3 tablespoons unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
6 large eggs, separated, at room temperature
1 cup granulated sugar
3 tablespoons instant espresso powder
¼ teaspoon coarse salt
1 tablespoon vanilla extract
For the glaze:
4 ounces bittersweet chocolate, chopped
1 ½ tablespoons unsalted butter
2 teaspoons vanilla extract
1/3 cup heavy cream
1/3 cup granulated sugar
1 tablespoon instant espresso powder
1/4 teaspoon coarse salt
Preheat oven to 350 degrees. Butter bottom of a 9-inch spring form pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
Make the glaze: Place chocolate, butter, and vanilla in a bowl set aside. Bring cream, sugar, espresso, and salt to a boil, stirring. Remove from heat. Pour boiled ingredients over chocolate mixture in the bowl. Whisk until smooth. Serve glaze alongside cake.