Irish Freckle Bread
This delicious, traditional soda bread recipe -- freckled with currants, raisins or cranberries -- is irresistible served warm with butter. It’s ridiculously easy to make, even if you’ve never made bread before.
3-3/4 cups (850 mL) all purpose flour
1/4 cup (50 mL) brown sugar
1 tbsp. (15 mL) baking powder
1 tsp. (5 mL) baking soda
1/2 tsp. (2 mL) salt
3/4 cup (175 mL) dried currants, raisins or dried cranberries
2 cups (500 mL) buttermilk
1. Preheat the oven to 375° F (190° C). Grease a cookie sheet or line with parchment paper.
2. In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and salt. Add the dried currants and mix well.
3. In another bowl, stir together the buttermilk and the egg. Pour the buttermilk mixture into the flour mixture, and stir well until everything is blended. The dough will be quite soft. Sprinkle some additional flour onto the counter or table and turn the dough out onto this floured surface. Knead the dough about 10 times - just to make it reasonably smooth and pliable. Gently form it into one large, round loaf and place it onto the prepared baking sheet. With a very sharp knife, cut a shallow X into the top of the loaf. (This allows the bread to expand in the oven rather than crack and split.)
4. Bake for 50 to 55 minutes, or until the loaf is nicely browned, and a toothpick poked into the middle of it comes out clean.
Traditional Irish Stew
Lean lamb is layered with potatoes and other veggies and baked to fork-tenderness. A perfect main dish for a St. Patrick’s Day dinner, and a great way to introduce kids to a new meat.
2 lbs. (1 kg.) boneless lamb shoulder, cut into 1 inch (2 cm) cubes
4 medium potatoes, sliced 1/2 inch (1 cm) thick
2 medium onions, sliced 1/4 inch (.5 cm) thick
2 stalks celery, sliced 1/4 inch (.5 cm) thick
4 medium carrots, peeled and sliced 1/4 inch (.5 cm) thick
1 tsp. (5 mL) salt
1/2 tsp. (2 mL) thyme
1/4 tsp. (1 mL) black pepper
1 cup (250 mL) water
2 tbsp. (30 mL) chopped fresh parsley
1. Preheat the oven to 325 degrees F (160 degrees C).
2. In a large Dutch oven or covered casserole, layer the ingredients in the following order: lamb cubes, sliced potatoes, sliced onions, sliced celery, sliced carrots, sprinkling each layer with salt, pepper and thyme.
3. Add the water to the pot, cover, and slowly bring to a boil over medium-low heat.
4. Let simmer for 5 minutes, then transfer the pot to the oven and bake, without lifting the lid or stirring, for 2 to 2-1/2 hours or until the lamb is tender.
5. Sprinkle with chopped parsley, stir very gently to mix (the potatoes will be very soft) and serve.
Irish Coffee Brownies
1 1/4 cups granulated sugar
3/4 cup butter or margarine, softened
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup milk
1/4 cup Irish whiskey
2 tablespoons instant coffee crystals
1 cup chopped walnuts
2 1/2 cups sifted powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon Irish whiskey
1 1/4 teaspoons vanilla
3-4 tablespoons brewed coffee
chopped walnuts (optional)
-Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly.
Remove from heat.
-Add eggs and 1 teaspoon vanilla; beat lightly just until combined.
-Stir together flour, baking powder, and baking soda in a bowl; set aside.
-Stir together milk and 1/4 cup whiskey; stir in coffee crystals.
-Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
-Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
-Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
-Cool in pan on a wire rack.
Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.
Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.
If desired, sprinkle with additional chopped nuts. Makes 36 brownies.
4 cups ice
3/4 cup canned sweetened coconut cream (Coco Lopez)
6 tablespoons coffee liqueur
6 tablespoons irish cream
Blend first 4 ingredients in blender until smooth.
Pour into 2 tall glasses.
Sprinkle with chocolate and serve.