A Taste of
Ireland MOLLY STALLINGS
A Taste of Ireland
a rt 337
:
spring 2016
::
u m bc
:::
pro f . gu e ne t a bra h a m
A Taste of
Ireland
ph o to g r a ph e d
and designed
by m o lly s ta llin g s
To my family, for always making me creatively hungry while supporting and encouraging me in every endeavor.
8 Introduction 12 Breakfast 20 Soups 28 Sides 36 Supper 50 Dessert
CONTENTS
INTRODUCTION
Sharing good food with family and friends is one of life’s great pleasures, but it is easy to become stuck in the daily routine and lose your passion. A Taste of Ireland is designed to help you discover (or rediscover) the joy of spending time in the kitchen and at the table. Inside, you’ll find many classic Irish fare recipes—themed by meal time for easy reference—that will take you from weekday dinners to impressive ideas for entertaining, to delicious dessert options. What makes Irish food special is not only its wholesome and locally grown ingredients, but also its heart. The cuisine itself evolved from centuries of social and political change and the mixing of different cultures in the country. In early times, Ireland was woodland. The inhabitants relied on native mammals, birds, fish and vegetation for substance.
As time drew on, the land was cleared and cultivation began. Today Ireland has a vibrant agricultural economy, and this is reflected in the fine fare that Ireland has to offer today.
the perfect bread pudding, and which meals to serve if you really want to impress a dinner guest. Because for the Irish, cooking, eating, life and love are one and the same.
Irish food was meant to be eaten with friends, family, and even strangers. The hospitality of the Irish is truly unsurpassed. This custom dates back to ancient times, as the law declared that you must offer a place to stay for any traveler who knocked on your door. The custom is still practiced in Ireland to this day, although it is not enforced by law. It is tradition for those visiting Ireland that they stay with family or friends, and are treated to ‘a taste of Ireland’ as they sip their tea and snack on homemade soda bread before going out to sightsee in Dublin or the famous Cliffs of Moher. importance of potatoes in the Irish diet, the secret to making
A Taste of Ireland
10
With 18 recipes and entertaining Irish sayings and stories, you’ll learn the importance of potatoes in the Irish diet, the secret to making the perfect bread pudding, and which meals to serve if you really want to impress a
12 Full Breakfast 14 Fruited Oatmeal 16 Irish Boxty
BREAKFAST
Full Breakfast The Irish typically eat a much larger breakfast in proportion to other meals of the day. This dish gives them energy to perform their daily tasks. A popular Irish saying goes, “eat breakfast like a king, lunch like a pauper, and supper like a prince”, indicating that they put a stronger emphasis on breakfast than they do lunch and dinner.
SERVES 3 to 4
TOTAL TIME 25 minutes
2 large tomatoes, quartered fresh thyme sprigs olive oil 8 strips of bacon 8 eggs 4 thick slices sourdough bread, toasted coarse salt and freshly ground black pepper
Preheat oven to 400 degrees F. Place the tomatoes on a baking sheet with a few sprigs of thyme. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast the tomatoes, stirring now and then, until softened and a bit browned, about 20 minutes. Remove the tomatoes from the oven and set aside. Meanwhile, heat 2 tablespoons of olive oil in a large skillet and add the sprigs of thyme. Cook, stirring a bit, until softened, about 10 minutes. Place the bacon and the sausages in a large skillet set over medium-high heat and cook, turning them now and then, until browned and crispy, about 10 minutes. Set aside. Cook the eggs however you like to eat them!
A Taste of Ireland
14
Fruited Oatmeal Grains, either as bread or porridge, were the mainstay of the pre-potato Irish diet, and the most common form was the humble oat, usually made into oatcakes or oatmeal. This dish stays true to the traditional Irish recipe using steel-cut oats, while also livening up the staple by adding delicious cinnamon apples.
SERVES 1 to 2
TOTAL TIME 45 minutes
for the oats
¼ cup steel-cut oats 1 cup water 1 pinch sea salt Hot Buttered Cinnamon for the apples
1 medium apple, cored, and chopped 2 tbsp. water 3 tsp. maple syrup 1 tsp. butter ½ tsp. lemon juice ½ tsp. ground cinnamon 1 pinch sea salt ½ tsp. pure vanilla extract
For the oats, combine all ingredients in a small saucepan. Bring to a boil over medium heat, then turn heat down and simmer (uncovered) until the oats are tender, about 30 minutes, stirring occasionally, and adding a splash more water as necessary if the oats get too thick. For the apples, add all ingredients (except the vanilla) to a smallmedium skillet. Cook (uncovered) over low heat until the liquid has evaporated and the apples are tender, about 8 minutes, stirring occasionally. 3. Turn off the heat and stir in the vanilla. Stir half of the apple mixture into the porridge, then pour the porridge into a bowl and top with the remaining apple mixture. Serve hot.
A Taste of Ireland
16
Irish Boxty The Irish have always been known to incorporate potatoes into everyday dishes. This dish, essentially a potato and cheese pancake, is taken so seriously that the Irish have a special saying about it: “Boxty on the griddle, boxty in the pan, if you can’t make a boxty, you’ll never get a man!”.
SERVES 2
TOTAL TIME 20 minutes
1 cup mashed potatoes 1 cup raw grated potatoes 1 cup flour 1 cup cheddar cheese ¼ cup milk 2 tbsp. fresh chives 2 cloves minced garlic
Combine all ingredients except eggs in a medium-sized mixing bowl. Stir until well combined. Prepare skillet by heating a small amount of oil over medium heat. Pour batter onto griddle once it reaches medium heat. Each pancake should take about 1 minute until it is ready to flip.
½ tsp. sea salt ¼ tsp. fresh ground pepper
A Taste of Ireland
18
20 Potato and Leek 22 Farmhouse Vegetable 24 Hearty Chicken Noodle
SOUP
Potato and Leek Leeks are a strange pantry staple to Americans but have been cheap and plentiful crop in Ireland throughout their history, and are universally paired with potatoes. In its preparation, you can blend the soup however long you like. If you like it to be a little more silky, than blend it longer than what this recipe calls for.
SERVES 5 to 6
1/2
TOTAL TIME 1 hour
cup unsalted butter
1 medium onion, sliced 3 leeks, sliced 3 large baking potatoes, peeled and cut into 1/4 inch-thick slices 3 (14 1/2-ounce) cans chicken broth 1 tsp. salt 1/4 tsp. pepper
Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly. Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.
A Taste of Ireland
22
Farmhouse Vegetable Traditionally, Ireland has always been acknowleged as an agriculturally plentiful country, and much of their revenue is derived from farming. It is because of this that it is recognized as one of the most beautiful countries. This soup uses all the ingredients that are commonly found on an Irish farm, and it creates a beautiful medly of flavors.
SERVES 4 to 5
TOTAL TIME 45 minutes
3 tbsp. olive oil 1½ large onions, diced 1 rutabaga, cubed 2 carrots, cubed 1-2 turnips, cubed 2 parsnips, cubed 2 leeks, sliced 2 bay leaves 8 cups chicken stock or vegetable stock rotisserie chicken breast, shredded
Add all of the vegetables. Cook until they begin to soften, about 7 minutes--stirring to prevent them from sticking to the bottom of the pan. Add 4 cups of the vegetable stock (more if the stock doesn’t cover the vegetables). Add the bay leaves and shredded chicken. Cook the soup over a medium heat until the vegetables are cooked through, about 25 minutes. Add any remaining vegetable stock and season with salt and pepper. Serve garnished with spring onions, parsley, or any other kind of herb.
A Taste of Ireland
24
Hearty Chicken Noodle Not many people know how to make a chicken soup from scratch. This homemade soup is a definite crowd-pleaser. You could even write the recipe down on a card, burn the edges, and say it was your Irish great-great-grandmother’s recipe. Nobody would doubt you!
SERVES 4 to 5
TOTAL TIME 1 hour 15 minutes
2 tbsp. exta virgin olive oil 1 medium onion, chopped 5 medium carrots, cut into small coins 6 celery stalks, chopped 2 tbsp. garlic, minced 1 tsp. fresh thyme, chopped salt and black pepper 1 bay leaf 10 cups low sodium chicken broth 2 cups cooked wide egg noodles
In a big soup pot, heat the oil over medium-high heat. Add the onion and cook, stirring, until softened, about 6 to 8 minutes. Add the carrots, celery, garlic, thyme, 1 tbsp of salf, and 1 tsp pepper and cook, stirring, until the carrots soften slightly, about 5 minutes. Add the bay leaf and chicken broth and bring to a boil. Reduce the heat and simmer for 45 minutes to meld the flavors. Stir in the noodles and chicken and simmer for 5 to 10 minutes longer. Season to taste with more salt and pepper and discard the bay leaf.
2 ½ cups of mixed shredded dark and light rotisserie chicken meat
A Taste of Ireland
26
28 Carrots and Parsnips 30 Thyme Roasted Potatoes 32 Irish Soda Bread
SIDES
Carrots and Parsnips Most recipes recommend a vegetable pureĂŠ when pairing carrots and parsnips, but in Ireland they prepare it with a slightly lumpy consistency. This side dish is truly satisfying and is wonderful served with roast turkey for Christmas, or to set off a Sunday dinner.
SERVES 3 to 4
TOTAL TIME 40 minutes
3 large carrots 2 medium parsnips 2 oz. butter 2 tbsp. heavy cream salt and white pepper, to season
Steam the carrots for about 10 minutes, then add the parsnips and steam them both for about 20 more minutes until they are fork tender. Drain the vegetables and return them to the bottom pan. Mash them together using a potato masher. Add the butter and cream and mash together a little more. Season to taste with salt and pepper.
A Taste of Ireland
30
Irish Soda Bread Irish baking over the centuries has been affected by two main factors. The first is the climate, and the second is the abundance of fuel. These two factors encouraged the Irish people to bypass yeast in baking. The primary leavening agent became what known as bread soda — just plain bicarbonate of soda to North Americans. Hence the name “soda bread” was created, and has stuck ever since.
SERVES 3 to 4 dozen
TOTAL TIME 45 minutes
4 cup flour 4 tbsp. sugar 1 tsp. baking soda 1 tbsp. baking powder 1/2
tsp. salt
1/2 cup butter, softened 1/4
1
cup melted butter
1/4
cup buttermilk
1 egg
Preheat oven to 375 F. Grease a baking sheet. Mix together flour, sugar, baking soda, baking powder and salt. Add 1/2 cup butter, 1 cup buttermilk and egg to dry ingredients and mix until combined. Flour work surface. Turn out dough and knead briefly. Shape dough into a round shape and place on prepared sheet. Whisk together 1/4 cup melted butter with 1/4 cup buttermilk. Brush loaf with buttermilk mixture. Cut an X in the top of the loaf. Bake 45 minutes or until toothpick inserted into the middle comes out clean. Brush with buttermilk mixture every 15 minutes or so while baking.
A Taste of Ireland
32
Thyme Roasted Potatoes It is no secret that the Irish love potatoes and try to incorporate the crop into almost every meal. But how many times can you eat potatoes without it getting boring and monotonous? This side dish is proof that even a highly consumed food can be anything but mundane and flavorless. Crunchy bacon, crispy potatoes, and the perfect amount of seasoning? Yes, please!
SERVES 4 to 5
TOTAL TIME 50 minutes
2 lbs. red-skin potatoes, chopped into small pieces 5-6 slices of bacon, cooked and crumbled 1 yellow onion, diced 1-2 tbsp. bacon grease 2 tbsp. fresh rosemary, minced 1 tsp. smoked paprika 1/2
tsp. dried thyme
1 tsp. salt pepper, to taste Minced fresh thyme, for garnish
Cook bacon slices in a skillet, removing with slotted spoon to a paper towel lined plate to drain. Reserve bacon grease. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. In large bowl, combine potatoes, onions, herbs and seasonings, and reserved bacon grease and toss well to evenly coat potatoes. Arrange the potatoes in single layer on baking sheet. Bake for about 40 minutes, tossing halfway through, until potatoes are golden brown and crispy. Top with crumbled bacon pieces and minced fresh herbs to garnish.
A Taste of Ireland
34
36 Beef Stew 38 Corned Beef and Cabbage 40 Cottage Pie 42 Chicken Pie 44 Chicken and Dumplings 46 Fish and Chips
SUPPER
Beef Stew This traditional Irish stew could not be more simple to prepare. There are minimal ingredients, and the stew can simmer for hours whilst becoming more and more flavorful as it sits over time. There are many recipes that call for peas, and others that do not. If you like peas, add them in the pot as the stew cooks. It is a good way to eat more vegetables, and it also adds color!
SERVES 3 to 4 dozen
TOTAL TIME 45 minutes
1 lb. cubed beef 1-2 tbsp. oil 4 large onions, peeled and sliced 8 large carrots, peeled and chopped 6 -8 waxy potatoes, peeled and cut into ½ inch slices Salt and pepper 1 package frozen peas, optional 1½ pints water 1 sprig thyme 2 tbsp. cornstarch 1 tbsp. fresh parsley or chives, optional
Preheat oven to 350 degrees F. Cut the chops in cubes or in half,whatever your preference is. If the bone is in the way skip this step and leave them whole.
Sprinkle with chopped chives or parsley (optional).
In your Dutch oven (or large oven proof pan with a tight fitting lid), brown the beef on both sides in a little oil. With the beef on the bottom of the pan, layer it up with onions, carrots, cooked peas (optional), then thyme. Salt and pepper well in between each vegetable layer and also layer the potato slices to cover the top. Add the water and them some more salt and pepper. Cook in the oven with the lid on for 1hr to 1hr and 15 minutes.
A Taste of Ireland
38
Corned Beef and Cabbage In ancient Gaelic Ireland, cows were a symbol of wealth and were a sacred animal. The only people who were allowed to eat beef were members of the Royal elite. During these early times, the beef was “salted” to be preserved, and the well-known dish, corned beef, was born.
SERVES 4 to 5
TOTAL TIME 10 hours
4-5 medium red potatoes, quartered 2 cups baby carrots 1 large onion, wedged 1 cabbage, wedged Corned beef brisket (about 3½ pounds), either pre-spiced or one that comes with a spice packet 3 cups water 1 tbsp. caraway seed
Place potatoes, carrots, and onions in the bottom of your slow cooker. Place corned beef brisket on top of veggies. Pack the cabbage wedges around the edges of the slow cooker, between the dish and the brisket. It should be packed pretty tightly as this helps the corned beef stay juicy. Pour water into the slow cooker. Try not to pour it directly on top of the brisket so the spices don’t come off. Add your caraway seeds and spice packet, if you have one. I like to add a couple stray cabbage leaves on the very top, too. Cover and cook on low for 8-10 hours.
A Taste of Ireland
40
Cottage Pie The name “cottage pie” was first used at the end of the 18th century. It was then that the poorer people of Ireland, people who lived in cottages in the country, started using potatoes as an everyday food. Originally, a pie made with any kind of meat and mashed potato was called a “cottage pie”. There can also be “shepherd’s pie”, which is the same recipe that substitutes lamb for beef.
SERVES 4 to 5
TOTAL TIME 45 minutes
for the filling
2 lbs. ground beef 6 oz. of tomato paste 12 oz. mixed vegetables 2 tsp. salt 1 tsp. onion powder 1 tsp. garlic powder tsp. fresh ground pepper 1/4
for the potatoes
4 potatoes, chopped 1/2
cup of milk
1/4
cup butter
1 tsp. salt
Preheat the oven to 375 F. In a large pot, boil enough water to cook the potatoes. Peel and chop the potatoes while the water is hot and boiling. In a large pot or skillet, cook the ground beef over medium heat. When the water boils, add the chopped potatoes and boil until soft.
Pour the ground beef mixture into a 13-by-9 baking dish and spread to cover the dish evenly. Add the potatoes to the top of the mixture and spread to cover the beef evenly. Bake for 25-30 minutes.
When the ground beef is cooked, add the tomato paste, onion powder, garlic powder, salt and pepper and vegetables, and stir to combine. When the potatoes are done, drain the water from them and return them to the pot. Add the milk, butter and salt and mix together with a mixer until the potatoes are creamy.
A Taste of Ireland
42
Chicken Pie In the 16th Century, the English gentry revived the ancient Greek and Roman custom of meat pies. Since Ireland and England are so closely linked, the Irish developed their own version of the dish. This pie is traditional, filling, and delicous—the perfect comfort food no matter which side of the Atlantic you call home.
SERVES 4 to 5
TOTAL TIME 40 minutes
1 large carrot 1 russet potato, peeled and diced 3 stalks of celery, minced 1/4 cup fresh parsley, minced 1 lb. boneless, skinless chicken thighs vegetable oil for frying 3 tbsp. butter 1 pinch salt ½ cup flour 3 cups chicken broth 2 tsp. chicken bouillon 1 tsp. fresh ground black pepper ¼ tsp. white pepper 1 cup heavy cream 2 sheets of puff pastry
Set the sheets of frozen puff pastry out to thaw on a floured board. Cut carrot, potato and celery into small bite sized pieces. Place in a pot on the stove and steam them until they are soft. Peel the onion and dice it, then set it aside. Then, mince the parsley and set it aside as well. Wash the chicken. Trim any large chunks of fat off and discard. Cut into bite sized pieces. A kitchen scissors works well for this. In a 10 cup capacity skillet cook the chicken with some oil on mediumhigh, stirring frequently until the pieces are cooked through. Set aside in a bowl. Preheat the oven to 400 degrees F. Add the butter, onions and pinch of salt to the skillet and cook on medium-high for about 3 minutes
until golden, stirring frequently and adding oil as needed. Turn the heat down to medium. Add the drained vegetables and the flour. Cook for 1 minute stirring continuously. Stir in chicken broth, parsley, chicken, black pepper, white pepper and chicken bouillon. Bring to a boil stirring continuously and continue to cook until mixture has thickened slightly. When the mixture has thickened, turn off the heat and stir in the cream. Taste and adjust salt and pepper as desired. Place mixture in a 13-by-9 baking dish, and layer the pastry puff dough on top of it. Bake in a preheated oven for 25-30 minutes until the pastry is slightly brown and the filling is bubbly.
A Taste of Ireland
44
Chicken and Dumplings This popular supper dish sounds just like something many Americans below the Mason-Dixon line consume on a regular basis, although the Irish came up with it first. It seems that everyone has a different recipe for this dish, but this is the classic version. It is hearty, delicious, and a perfect comfort food to eat when the weather is a little dreary.
SERVES 4 to 5
TOTAL TIME 1 hour
2 cans cream of chicken soup, condensed 3 cups water 1 cup celery, sliced or chopped 2 medium onions, coarsely chopped tsp. salt
1/2
tsp. poultry seasoning
1/2
4 skinless, boneless chicken breast halves 4 whole carrots, sliced cup frozen green peas
1/2
2 large potatoes, cut into 1/2 inch slices, then quartered 1 1/2 cups baking mix cup buttermilk
1/3
In large saucepan, add condensed soup, water, celery, salt if desired, onions, poultry seasoning, pepper, chicken breasts potatoes and carrots. Bring to boil, reduce heat to simmer and cover pan. Simmer over low heat about 30 minutes. Remove chicken from the saucepan, shred it into bite-sized pieces (or break up into pieces in saucepan using a spatula) and return to saucepan and stir in the peas. Add baking mix, buttermilk, and fat free half-and-half to mediumsized bowl and blend to make a soft dough. Drop dough by tablespoonfuls into the simmering stew. Cover pan and simmer about 20 minutes. Uncover pan and simmer 10 minutes more. Serve hot!
cup milk
1/3
A Taste of Ireland
46
Fish and Chips Fish and chips became a stock meal among the working classes in the United Kingdom as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century. In modern day Ireland, this delicious dish is most commonly seen in Public Houses throughout the country.
SERVES 3 to 4
TOTAL TIME 45 minutes
1 lb white, flaky fish (cod, haddock, tilapia) 5 potatoes, washed 1 cup full-flavored beer 1 1/4 cup all-purpose flour 2 tbsp. + 1 tsp. kosher salt 4 cups warm water vegetable oil
Make the soaking mixture for the cut potatoes by combining warm water and 2 tablespoons kosher salt in large bowl. Mix to dissolve salt. Set aside. To prepare the potatoes, peel the sides of the potato with a vegetable peeler. Slice potatoes length-wise, in 1/2 slices. Then, slice 1/4 inch strips from those slices. Place cut potatoes in the bowl of salt water and soak for 15 minutes. Remove from water and place the potatoes on a clean kitchen towel to dry for a few minutes. Fill a dutch oven with vegetable oil, so that oil comes up a little less than halfway up the pot. Place over low heat and heat to 375 degrees F. Meanwhile, prepare your beer batter by combining the beer, 1 cup of flour, and a teaspoon of salt in a large bowl. Set aside. Place remainder of flour in a resealable bag and set aside with the beer batter.
Once oil is up to temperature, fry the potatoes in batches, taking care not to overcrowd. Fry until edges are starting to brown, about 3 minutes. Remove to a paper towel lined cookie sheet. Repeat process with remaining potatoes. Once all potatoes have been fried, bring the oil back up to 375 degrees, and refry them. The “twice-fry� is the key to a crispy french fry. Just another minute or two in the hot oil is all you need. Place them on a cooling rack on a cookie sheet and keep warm in an oven while fish is frying. To fry the fish, place filets in the bag of flour to lightly coat, then dip into beer batter, and add to the oil. Fry until golden brown, turning fish occasionally, about 6-9 minutes depending on the size of the filets. Remove from oil and drain on paper towel-lined plate for a minute before plating.
A Taste of Ireland
48
50 Irish Shortbread 52 Cake Bomb Cupcakes 54 Bread Pudding
DESSERT
Irish Shortbread Although the Irish did not first invent shortbread cookies, they have created their own take on the classic treat that dates back to the medieval time period. As of today, shortbread cookies have become one of the top exports in the United Kingdom, and are loved around the globe.
YIELDS 3 to 4 dozen
TOTAL TIME 45 minutes
1 cup Irish unsalted butter, room temperature 1/2
cup + 1 tbsp. sugar
2 1/2 cups all-purpose flour + flour for work surface
Preheat oven to 300 degrees F. Line two baking sheets with parchment paper. Set aside.
to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool until they are no longer hot.
Cream together butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball. Transfer dough to a lightly floured work surface and roll it out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough. Transfer baking sheets to oven and bake until shortbread just begins
A Taste of Ireland
52
Cake Bomb Cupcakes An Irish Car Bomb alcoholic beverage is essentially a shot that contains Bailey’s Irish Cream, Guinness Beer, and Irish Whiskey. These cupcakes, consisting of a chocolate cake soaked in Guinness Beer, with a Irish Whiskey ganache and Bailey’s Irish Cream Buttercream are a derivative of the imfamous drink, and are a lot more responsible.
YIELDS 2 dozen
TOTAL TIME 45 minutes
for the cake
1 package chocolate cake, box mix 1/3 cup Guinness Beer for the ganache
2 cups semi sweet chocolate chips 2/3
cup cream
2 tbsp. butter 4 tsp. Irish Whiskey for the buttercream
1½ stick butter, softened 4½ cups powdered sugar 6 tbsp. Bailey’s Irish Cream Liqueur
Prepare the chocolate cake according to the directions on the box, and bake for the indicated amount of time. To make the ganache, melt chocolate chips, cream, and butter on mediumlow in a large sauce pan. Stir until smooth. Add the whiskey, stir, then remove from heat and set aside to let mixture cool and thicken.
To prepare the frosting, cream together butter, Bailey’s, and powdered sugar. Spoon frosting into a pastry bag and pipe it generously on top of each filled cupcake. Top with any leftover ganache, and enjoy!
While your ganache is cooling, poke holes on the top of the cupcakes, and with a pastry brush, gently sweep a bit of the Guinness Beer on top. With a pastry pag, poke a hole into the middle of the cupcake with the pastry tip, and gently squeeze a small amount of ganache into the cupcake.
A Taste of Ireland
54
Bread Pudding Before I made this dish, I had my doubts. But, I can now safely say that I am a slave to bread pudding. The sauce is so delicious and sweet, while not being too rich and overpowering. It also keeps in the refrigerator remarkably well, and does not get dry. If you reheat it, I suggest putting in the oven for a few minutes and let the pudding and the sauce get warm again. You will not regret it.
SERVES 6 to 7
TOTAL TIME 50 minutes
for the pudding
4 cups (8 slices) white bread, cubed 1/2
cup raisins
2 cups milk 1/4
cup butter
1/2
cup sugar
2 eggs, slightly beaten 1 tbsp. vanilla 1/2
tsp. ground nutmeg
for the sauce 1/2
cup butter
1/2
cup sugar
cup firmly packed brown sugar 1/2
cup heavy whipping cream 1/2
1 tbsp. vanilla
Heat oven to 350 degrees F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2 -quart casserole. Bake for 40 to 50 minutes or until set in center. To make the sauce, combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with the sauce.
A Taste of Ireland
56
Thank You Go raibh maith aga