St Patrick’s Day Recipes

Yesterday I did a live animal blessing for St Patrick’s Day on the air of the nationally syndicated show, Ask Andrea. So, I was busy and missed some of the local activities. Everyone seems to be up so I will amble around today to torment the neighbors.

Town was busy yesterday. We dropped down to NS Cafe after 2pm and the place was packed. Since we didn’t make it to the Moose Lodge 2085 St Patrick’s Day party here are some receipes for you. Courtesy of Orange County:

Guyot’s Irish Soda Bread

Yield: 1 loaf, about 12 slices

For greasing pan: butter or margarine

4 cups all-purpose flour

1 level teaspoon baking soda

1 teaspoon granulated sugar

1/2 teaspoon salt

14 ounces (1 3/4 cups) buttermilk

Procedure:

1. Generously grease a 9-by-5-by-3-inch loaf pan with butter or margarine. Adjust oven rack to middle position and preheat to 450 degrees.

2. In large bowl, mix all ingredients except buttermilk. Gradually add buttermilk, mixing constantly, to produce moist dough.

3. Place in prepared pan and bake 30 minutes. Place on wire rack to cool.’

Source: Linda Guyot

Flannery/Rathbaun’s Scones

Yield: about 10 (quantity depends on the size of the cutter)

Butter or nonstick spray for greasing baking sheet

8 ounces (1 1/2 cups) self-rising flour

1 ounce (2 tablespoons) sugar

2 ounces (1/2 stick) butter, softened

1 egg, lightly beaten

5 tablespoons buttermilk

1/4 cup raisins or currants

Procedure:

1. Grease baking sheet with butter or spray with nonstick spray. Preheat oven to 350 degrees.

2. In large bowl, mix dry ingredients together and blend in the butter with fingertips as if making a pie crust. Make a well and add egg and buttermilk. Blend until ingredients are wet. Add raisins or currants. On a lightly floured, dry work surface, gently knead for about 30 seconds.

3. Using hands, flatten out dough to about 1/2-inch thick. Using a round cutter, cut out rounds and place on prepared baking sheet. Bake in middle of preheated oven about 15 to 20 minutes, or just until scones are starting to brown a bit.

Nutritional information (per serving): calories 205 (27 percent from fat), protein 5.8 g, carbohydrates 35.1 g, fat 6.5 g (saturated 3.5 g), cholesterol 52 mg, sodium 170 mg, fiber 1.1 g

Source: Susan Flannery

Theresa’s Potato Farls

Yield: 8

2 tablespoons butter, melted

Pinch of salt

2 cups mashed potatoes

1 cup all-purpose flour, plus more for dusting work surface

For frying: rendered bacon fat or butter

Procedure:

1. In medium bowl, combine 2 tablespoons melted butter, salt and mashed potatoes. Work in flour quickly but thoroughly and knead lightly.

2. Divide in two and roll out each half on floured board to form a circle about the size of a large dinner plate. Cut into quarters and cook for about 3 minutes on each side in a heavy frying pan in a little bacon fat or butter on medium-high heat.

Nutritional information (per serving): calories 207 (50 percent from fat), protein 4.7 g, carbohydrates 20.8 g, fat 12.6 g (saturated 2.3 g), cholesterol 73 mg, sodium 386 mg, fiber 2.1 g

Source: Theresa Coughlin and “A Little Irish Cookbook” by John Murphy

Theresa’s Beets

Yield: 6 servings

1 generous bunch of large fresh beets, washed

5 tablespoons butter

1 small onion, finely sliced

1/4 cup cider vinegar

1 teaspoon sugar

1/2 teaspoon dry mustard

Salt and pepper to taste

Procedure:

1. Remove leafy tops from beets, leaving 2 inches of stem attached. Place beets in boiling water to cover. Cover pan and boil until tender, about 35 minutes. Drain and cool.

2. Rub off skin of beets under cold running water. Cut off stems and slice.

3. Melt butter in saucepan on medium heat. Add onion and cook until softened. Stir in remaining ingredients. Add beets and gently toss; cook until beets are heated.

Nutritional information (per serving): calories 175 (50 percent from fat), protein 9.2 g, carbohydrates 12.0 g, fat 9.7 g (saturated 4.5 g), cholesterol 75 mg, sodium 301 mg, fiber 3.8 g

Source: Theresa Coughlin


King Colcannon

Yield: 3 to 4 servings

3 large (about 2 pounds) russet potatoes

4-5 strips bacon

1/4 pound (1 stick) butter, divided use

1/2 cup to 1 cup half-and-half

Small head green cabbage, cored, chopped

3 green onions, trimmed, chopped

Salt and pepper to taste

Procedure:

1. Peel and quarter potatoes. Place in saucepan and cover by 2 inches with water. Bring to boil on high heat. Reduce heat and simmer until potatoes are fork tender. Drain and mash with half of butter and enough half-and-half to reach a creamy consistency. Set aside.

2. Cook bacon in large, deep skillet until almost crisp (you don’t want it crunchy). Drain on paper towels and chop; set aside. Discard grease in pan and add remaining butter to pan. Add cabbage and cook on low heat until soft and tender. Add chopped green onions, bacon and mashed potatoes. Cook until heated through, about 2 minutes. Add salt and pepper as needed (remember that the bacon is salty). Serve with your favorite dish and have a great Irish meal!

Nutritional information (per serving): calories 350 (71 percent from fat), protein 5.5 g, carbohydrates 20.3 g, fat 27.6 g (saturated 6.0 g), cholesterol 89 mg, sodium 897 mg, fiber 2.2 g

Source: Kathleen King

Greentini

Yield: 1

4 tablespoons (double shot) Midori

4 tablespoons (double shot) Vanilla Absolut vodka

1 tablespoon (1/2 shot) Grand Marnier

Small squeeze fresh lemon juice

1/2 cup (2 double shots) pineapple juice

Procedure:

1. Fill large cocktail shaker with ice. Add ingredients. Shake vigorously and strain into martini glasses. Enjoy!

Source: Linda Reilly



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This entry was posted on Sunday, March 18th, 2007 and is filed under Mountain Lake Resort.

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