The Sons and Daughters of Erin
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OLD IRISH RECIPES

IRISH SODA BREAD

This recipe was submitted by club member Kathleen Flanagan. "A rich and hardy bread that is wonderful when taken right out of the oven and served with a generous pat of melting butter. It's great by itself or when accompanied by a bowl of Irish Pea Soup. It's heavenly!

3 cups all purpose flour - sifted -
1/3 cup sugar
1 egg
2 cups buttermilk
1 TBL. baking powder
1 tsp. salt
1 TBL. caraway seeds
1 cup raisins
1/4 cup melted butter

Mix all ingredients in a large bowl. Blend well. Pour into greased bread pan and bake at 325 degrees for 60 to 70 minutes until golden brown. Remove from oven and allow to cool before removal from the pan. Store wrapped in plastic to keep moist.

RED POTATO COLCANNON

This recipe was submitted by a club member.There are countless variations on this classic Irish potato-and-cabbage combination. This is made with steamed red potatoes, sautéed cabbage and just a touch of butter.

1 pound small red potatoes, scrubbed and cut in half
1 tablespoon butter
1/2 cup thinly sliced onion – yellow or green
One head thinly sliced green cabbage
1 cup milk
Salt and Pepper to taste

Bring 1 inch of water to a boil in a Dutch oven or steamer. Place potatoes inside and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.

Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Roughly, mash to desired consistency.

IRISH SHORTBREAD

This recipe was submitted by a Sherri Simmons.It came from an old Wild Olds recipe book. She has been using this for a few years now and loves it. Not as sweet as traditional but very flavorful. A tummy warmer even when it is not thanksgiving.

1 cup butter
1/2 cup caster sugar (superfine/baking sugar)
1 cup all-purpose flour - 1/4 cup cornstarch

Preheat oven to 300 degrees. Cream the butter and sugar. Add the flour and cornstarch. Roll out and cut into squares or rounds and bake on a cookie sheet in a slow (300 degree) oven until done.

SWEET POTATOES

This recipe was submitted by a Sherri Simmons.It came from an old Wild Olds recipe book. She has been using this for a few years now and loves it. Not as sweet as traditional but very flavorful. A tummy warmer even when it is not thanksgiving.

2 lbs sweet potatoes, peeled and diced
1/4 cup butter
1 tbsp shallot minced
1 clove garlic,finely minced
1-2 tsp. minced fresh thyme
1/4 cup Cointreau or Grand Marnier (optional)
3/4 cup orange juice
1/3 cup pure maple syrup
Salt & pepper to taste

Bring a large pot of water to a boil. Add sweet potatoes and cook until tender, about 20 minutes.

Meanwhile, melt butter in medium saucepan over medium heat. Add shallot and garlic; sauti 2 minutes. Add thyme, liqueur (if using),orange juice and maple syrup; simmer at a lower temp 5 minutes and remove from heat.

Drain sweet potatoes and return them to pot. Mash while still hot,then add reserved liquids and mix well. Season with salt & pepper to taste.

Prep time: 30 minutes; serves 6-8 Can be made in advance-gently reheat before serving

APPLE JELLY

This recipe was submitted by a club member.

5 lb/ 2 kg apples
12 whole cloves
4 pt/ 2 lr/ 8 cups water
4 lb/2 kg/ 8 cups sugar

Wash and quarter the apples. There is no need to peel or core them.Place in an ovenproof dish and add water. Cover, with aluminum foil if necessary.Cook overnight at the bottom of the oven, gas mark l/2, 2250F, 1100C.

Next day strain through a jelly bag or a clean, white pillow case - do not squeeze! Measure the liquid into a large saucepan and for every cupful add a cupful of sugar.

Heat to dissolve the sugar and bring to the boil for about 10 minutes or until a little of the mixture gels on a cold saucer. Be careful here, as over-boiling will produce a syrup which will just get thicker without setting. Pour into jars which have been warmed in the oven and cover with waxed discs and lids.

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
> c. sugar
= 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 (serves 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 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.

NEW MEMBERS ARE WELCOMED

This site has been copyrighted by the Sons and Daughters of Erin
Site designed and maintained by Kathleen Flanagan
Last Update: January 2011
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