Posted by Neil Hand on the 5th of December 2014 at 12:06:30
This Blog was very popular last year, after a few requests from our wonderful followers for Irish Christmas recipes. What better time to share it with you all again? Get your aprons on!
With the colder weather making an appearance and the Holiday Season upon us, I thought that I would share some Irish recipes that I found online with you to keep you warm and fed over the next little while!
The original Guinness Beef Stew Recipe (Serves 4)
(shared from the Guinness Storehouse Website)
• 200ml of GUINNESS® Foreign Extra Stout
• 400g stewing diced beef
• 1 medium onion – diced
• 1 large carrot – diced
• 1 large celery – diced
• 1 large parsnip – diced
• 1 Litre of thick beef stock
• Sprigs of fresh thyme and rosemary
• Champ potato (creamed mash potato and spring onion)
• Stir fry the beef
• Add the vegetables and cook till tender
• Then pour the GUINNESS® and reduce by half
• Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half.
Serve with the champ potato and honey roast carrot and parsnip, preferably sitting by open fire listening to the sounds of the Emerald isle – bliss……….
Irish Christmas Cake
The cake tastes best when baked 1–3 weeks ahead of time. This traditional cake is served at holiday festivities throughout December. It is traditionally decorated with marzipan (almond paste), white icing, and holly sprigs.
• 2¼ cups dried currants
• 2 cups golden raisins
• 1 cup dark raisins
• ¼ cup candied cherries
• ¼ cup candied fruit peel
• 2/3 cup almonds, chopped
• 1 lemon (juice and grated rind of its peel)
• 1½ teaspoons allspice
• ½ teaspoon nutmeg, ground
• 1 cup Irish whiskey (used in ½-cup amounts; may substitute ½-cup strong tea)
• 2 sticks butter, room temperature
• 1 cup firmly-packed light brown sugar
• 5 eggs
• 2 cups flour
• Marzipan (almond paste)
• White icing (purchased)
• Holly sprigs (optional decoration)
1. The day before baking: Combine all the fruit, peel, rind and juice, spices, and nuts in a large bowl with ½ cup of the whiskey (or tea) and let soak overnight.
2. The day of baking: Preheat oven to 275°F and grease a 9-inch round cake pan, lining the bottom with cooking parchment paper.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat the eggs in one at a time, adding flour with each egg.
5. Mix in the remaining flour and soaked fruit.
6. Pour the mixture into the cake pan and bake until it is firm to the touch and a toothpick inserted into the centre comes out clean, about 2 hours.
7. Let the cake cool in the pan for 30 minutes. If substituting tea for whiskey, skip this step: Prick the top in several places and pour the remaining ½ cup whiskey over the top.
8. Wrap in plastic wrap, then foil, and store in a cool, dark place for several weeks to allow the cake to mature (fully absorb the flavours). The cake can be unwrapped occasionally and more whiskey added, if desired!
makes approximately 8-10 small scones
(shared from thekitchn)
• 2 cups unbleached all-purpose flour (you can also use self-raising flour and not use baking powder)
• 1 tablespoon baking powder
• 2 teaspoons granulated sugar
• 1 teaspoon fine salt
• 3 tablespoons unsalted butter, softened to room temperature
• 1/2 – 3/4 cup milk, cream, or a combination
• Preheat oven to 350° F. Place a baking sheet pan lined with parchment paper or a Silpat in the oven.
• Sift together the flour, baking powder, sugar and salt into a mixing bowl. Use your fingertips to work the butter into the dry ingredients until the mixture just holds together.
• Working the mixture as little as possible, add 1/2 cup milk and mix until it forms into a soft, slightly sticky ball. Add more milk if needed to reach desired consistency.
• Place the dough on a very lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. Dip a 1-2-inch biscuit cutter in flour and cut out the individual scones, or slice the dough with a knife of the blade of a bench scraper.
• Remove baking tray from the oven and arrange the scones on it. Bake 8 minutes, turn over, and bake another 4 minutes or until just barely brown.
Serve with real Irish butter, fresh strawberries and freshly whipped cream..........mmmmmmmmm
If you have leftovers, reheat at 350°F for 2-3 minutes or until warmed through, or freeze by wrapping completely cooled scones in plastic wrap, then placing in a zippered bag or freezer-safe storage container. To reheat, thaw at room temperature in the plastic wrap, then unwrap and re-heat as above at 350° F.
• Herb – add a few tablespoons chopped fresh thyme, rosemary, chives or sage to the dry mixture.
• Cheese – add 1/2 cup grated cheddar or Parmesan cheese to the dry mixture. Brush the tops with beaten egg or cream and sprinkle with more grated cheese.
• Currant – add 1/2 cup currants (or raisins) to the dry mixture.
• Chocolate – increase the sugar to 2 tablespoons, add 4 ounces chopped semi-sweet or bittersweet chocolate, and sprinkle each with a pinch raw sugar before baking.
Bailey’s Irish Coffee Recipe
(shared from irishcoffeeerecipe)
The Irish Coffee Recipe has lots of variations, but as a fan of Baileys this one is perfect for me!
What you need
• A glass
• Freshly brewed coffee
• ¾ ounce of Bailey’s
• Homemade whip cream
• A stirrer
• A warm spoon
In a preheated glass, pour the Bailey’s in. At this time you can add the sugar for a sweetened taste. Slowly add the freshly brewed coffee while continuously mixing the liquid. All of the sugar should be dissolved. With the back of a warm spoon, add the whip cream to the Irish coffee mixture. Be sure to not break the coffee’s surface with the whip cream. It is likely that this part of the Bailey’s Irish coffee recipe will take some time to hone this particular skill. And voila, there you have your very own first serving of a homemade Bailey’s Irish Coffee recipe.
So, I hope I have inspired you to do some cooking/baking this winter!? Enjoy!!
Ireland also has lots of traditions concerning Christmas and the New Year which might be a nice accompaniment to our Irish seasonal recipes!
If you'd like to enjoy these recipes in Ireland with us next Christmas, contact us today and talk to our experts about getting here and experiencing our little green island.