Cream Delight with Whiskey (serves 6)
This recipe was submitted by a club member.
.75 cup of raw oatmeal
.5 cup of sliced almonds
1.5 cups of whipping cream
5 tablespoons of honey (for sweetness)
4 tablespoons Irish whiskey
1 teaspoon of lemon juice
Using a baking tray with baking paper on it, toast
the oatmeal and almonds at 300 Fahrenheit for 5 to 10 minutes, mixing repeatedly.
Do not let the mixture burn. Whip the cream but not overly so and stir in the honey. Mix in the whiskey, oats,
almonds and lemon juice. Mix well and then pour the mixture into long serving glasses. Chill and then serve cold.
Boiled Bacon and Cabbage
This recipe was submitted by a club member.
2-1/2 pounds of bacon (a large "collar" or "hock" piece) about 4 to 5 inches- cubed.
1 good sized cabbage
Place the meat in a pot, cover with cold water and bring to a boil. Add salt if required. Remove the surface sediment and simmer for 30 minutes per pound of meat. Quarter the cabbage and add to the pot. Cook gently for about 1/2 hour, or until cabbage is cooked to your liking - do not overcook. Drain and serve with new bioled potatoes and mustard.
Irish Bananas
This recipe was submitted by our club member Pat Jewett.
1/2 cup butter
1/2 cup packed ligh brown sugar
1/2 cup Irish whiskey
4 large bananas, peeled and halved lengthwise
Melt the butter in a skillet over medium heat. Stir in the brown sugar and whiskey and bring to a boil cooking until the sugar has dissolved. Add bananas to the skillet and simmer gently until bananas are tender and glazed with the syrup.
Champ
Champ is a simple warming dish which is cheap, easy, and very filling. It was traditionally used for Holloween dinner. A silver sixpenny was wrapped in greaseproof paper and buried inside the champ. To find it in your portion was to bring good luck for a year - quite apart from the temporary wealth.
8 medium potatoes
Peeled small bunch of scallions
1/2 c. milk
salt & pepper
large knob of butter (about 1/4 cup)
The best way to prepare the potatoes is to cook them in a steamer and then pass them through a food mill. Alternatively, boil until soft but not mushy, drain and return them to the heat to dry somewhat before mashing. In any case keep hot.
Chop the scallions finely, both green and white parts and cook 5 minutes in the milk. Beat this mixture into the mashed potatoes until smooth and fluffy, season to taste and serve a large mound on each plate with a good knob of butter.
Colcannon is made in much the same was as champ but with the addition of cabbage. In parts of the country white cabbage is always used. In any case, shred and chop a small cabbage (discard the stump) and cook until tender. Beat into the potatoe mixture and serve as above.
- From the Appletree Press title: A Little Irish Cookbook
Boxty
Boxty is a traditional potatoe dish, celebrated in the rhyme:
Boxty on the griddle, boxty in the pan. If you can't make boxty, you'll never get your man.
1 cup raw potatoes
1 cup mashed potatoes
2 cups plain flour
1 tsp baking powder
large knob of butter (about 1/4 cup (melted)
1/2 cup of milk
Grate the raw potatoe into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan.
NOTE: More milk and an egg can be added to make a batter which can be fried in bacon fat like drop scones. - From the Appletree Press title: A Little Irish Cookbook
Salad Greens with Rasberry Dressing
1 cup fresh rasberries*
1 TBL red wine vinegar
2 TBL olive or vegetable oil
1 TBL sugar
2 tsp stone-ground mustard
6 cups mixed salad greens
Mash rasberries in medium bowl with fork until smooth. Add vinegar; gradually add oil. Stir in sugar and mustard. To serve, place salad greens in large bowl. Add dressing; toss lightly.
*Substitute 1 cup quick frozen rasberries, thawed.
*Rasberry dressing can be made ahead and stored.
Bramble Deep-Dish Pie
Plain Pie Pastry
Blackberries, about one quart
¾ c. sugar
½ TBL. Salt
Cinnamon
2 TBL. Tapioca
Fresh Warm Cream
In a shallow baking dish put the cleaned berries, 2 inches deep. Mix together the sugar, cinnamon, salt, and tapioca. Sprinkle over the berries. Put the pastry on top of the dish and prick well. Bake in 450 degree oven for 15 minutes, then lower heat to 400 degrees for 30 minutes. Before serving, pour fresh cream over the top of each portion.
Irish Coffee Per Person
1 tsp fine granulated sugar (in a stemmed cup)
Fill the cup 3/4 full with hot coffee. Stir quickly to melt the sugar
Add: 1 oz of Irish Whisky and stir once.
Top off with very thick heavy cream poured over an upside down spoon so the cream floats on the surface about 1/2 inch thick.
DO NOT STIR - The best flavor comes from sipping the coffee through the cream.
Irish Pea Soup Servings: 6
350 Fresh shelled green peas (save pods)
2 TBL Butter
(Chop the following ingredients)
1 Medium-sized onion
1 Head iceberg lettuce
1 Mint sprig
1 Sprig parsley
3 Strips bacon (de-rind and chop)
1 TBL parsley
1 1/2 l Ham stock
Salt and pepper to taste
Sugar to taste
Shell the peas, and wash the pods, and bring to a boil in the ham stock. Heat the butter in a large saucepan and soften the onion in it, then add the lettuce, mint and parsley. Fry bacon for about 2 minutes, turning it from time to time; add to the pot with the peas, salt, pepper and a small amount of sugar. Strain the stock and add. Bring to the boil, stirring, then simmer for about half an hour until the peas are quite soft. Collect the peas with a slotted spoon and put through a sive so the peas go back into the pot. Taste for seasonings and add a little milk or cream if needed (but not too much). Garnish with chopped parsley or mint.
Irish Potato Pie (for a dessert)
4 1/2 lb boiled potatoes
1/4 lb butter (melted)
3/4 lb sugar
3 x Almonds-pounded
1 TBL orange extract
6 Large Eggs, and 4 fl Whiskey (optional)
Mash the potatoes until lump-free. Separate the yolks and whites of the eggs in seperate bowls. Beat the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have a greased and floured cake pan ready with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes.
If you would like to share your authentic Irish receipes, or some of your family's Irish Nevada history with our websites visitors, please contact Kathleen at irish1990@sbcglobal.net
We would appreciate them.
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Last Update: April 08
