Category: Type

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Amazingly Easy Irish Soda Bread

Ingredients

1 h 5 m 20 servings 172 cals

  • 4 cups all-purpose flour
  • 4 tablespoons white sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup margarine, softened
  • 1 cup buttermilk
  • 1 egg

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.

Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

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Cheesy Guinness Bread

Ingredients

  • 1 large boule of bread
  • 1 stick butter, melted
  • 3 cloves garlic, minced
  • 2 tbsp. chopped fresh chives
  • 1/3 c. Guinness
  • 2 1/2 c. shredded sharp Cheddar

Directions

  1. Preheat oven to 350 degrees F. Using a serrated knife, crosshatch the boule, making slices every inch around the loaf in both directions.
  2. In a small bowl, stir together melted butter, garlic, and chives. Brush entire boule with butter, being sure to get into crevices.
  3. Pour Guinness between crevices.
  4. Stuff crevices with cheddar and wrap completely in foil.
  5. Bake for 20 minutes, then unwrap foil and bake 10 minutes more. Serve immediately.
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Cole Slaw

Ingredients

6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper

Directions

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Copyright 2006, Robert Irvine, All Rights Reserved

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Cream Cheese Bars

  • 16 oz. cream cheese
  • 1 egg, separated
  • 1 tsp vanilla
  • 1 ½ C sugar
  • 1 tsp cinnamon
  • 2 pkg. crescent roll dough

 

Let the cream cheese and egg some to room temperature.

Preheat oven to 350º.  In 13 x 9 pan, spread one package of crescent roll evenly over bottom.

Mix cream cheese, 1 C sugar, egg yolk, and vanilla until smooth and creamy.  Spread over crescent roll dough.

Spread remaining roll of crescent roll dough over mixture.  Whisk egg white until frothy, and spread over top of dough.  Mix remaining ½ C sugar and cinnamon, then sprinkle on top.

Bake for 30 minutes.  Allow to cool, then cut into small pieces.

 

You can also add chopped pecans to the sugar and cinnamon mixture to place on top before baking.

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Cheese Bread

Ingredients

  • 2 cups finely grated fresh Parmesan (or Pecorino Romano)
  • 2 large eggs
  • 2 egg yolks
  • 1 1/4 cups sour manioc starch (povilho azedo)
  • 3/4 cup manioc starch (povilho doce)
  • 2 teaspoons kosher salt
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/4 cup, plus 3 tablespoons extra virgin olive oil
  • pinch of ground nutmeg
  • pinch of cayenne pepper
  • pinch of black pepper

Preparation

1 Place the grated Parmesan in the bowl of a food processor. Add the eggs and yolks and blend until you have a smooth paste, about 1 minute. Set aside.

2 Place the two starches and salt in the bowl of an electric mixer fitted with the paddle attachment. Set aside.

3 Place the milk, water, and oil in a small saucepan, and bring to a boil. Immediately pour the milk mixture all at once into the starch mixture and turn the machine on at low speed. Mix until the dough is smooth and the starch is all incorporated, about 2 minutes.

4 Pause the machine and add the cheese and egg paste, scraping directly into the manioc starch mixture. Add the nutmeg, cayenne, and black pepper. Mix the dough at low speed until it turns a pale yellow, about 10 minutes. You are trying to develop the structure of the dough by kneading it slowly. The dough will feel a bit sticky and moist.

5 Transfer the dough to a bowl, cover it with plastic wrap, and chill for at least 2 hours in the refrigerator, or overnight.

6 Preheat the oven to 350˚F. Line a baking sheet with parchment paper.

7 Wet your hands with olive oil (alternatively, you can flour your hands with manioc starch) and use an ice-cream scooper as portion control to make 1-inch balls, rolling them with your hands. Place them on the baking sheet, leaving 1 1/2 to 2 inches between each roll (or you can freeze them at this point by storing them in a ziplock bag for up to 3 months).

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Strawberry Mojito Cocktail Recipe

 

Adapted from The Berry Bible

The simple syrup recipe is for a larger batch of simple syrup to keep on hand. It keeps for months in the fridge if you store it in a clean container.

Ingredients:

  • 1 ounce (30ml) simple syrup
  • about 3 fresh strawberries
  • 4-5 fresh spearmint sprigs (chopped if you prefer smaller mint pieces in your cocktail)
  • 1 ounce (30ml) fresh lime juice
  • 2 ounces (60ml) light rum
  • 3-4 ounces (90-120ml) soda water

Directions:

  1. In a chilled highball glass (about 10-12 ounces), muddle the simple syrup, strawberries and mint leaves together with the back of a spoon or muddler. Crush the strawberries and mint leaves well.
  2. Stir in the lime juice and rum. Fill the glass with ice and top off with soda water. Gently stir.
  3. Garnish with mint sprigs or strawberry slices.

Note 1: A basic simple syrup is a 1:1 ratio of sugar dissolved in water. example- One cup sugar dissolved in one cup of water. We usually make larger batches and keep on hand in the refrigerator.

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Cherry Mojitos

Ingredients:

1 cup water
1 cup granulated white sugar
1 1/2 cups pitted fresh cherries (reserve a few for garnish)
20 or so good-sized fresh mint leaves
2 limes
8 ounces white rum
club soda, chilled
ice cubes, optional

Directions:

  1. Prepare a simple syrup (do this a couple of hours ahead of time- or longer- so that it has time to chill). > Boil water, add sugar and stir until dissolved. Let cool, then chill in the refrigerator until it has a chance to get very cold.
  2. In a blender or food processor, blend chilled simple syrup and cherries. Pour through a strainer, discard the cherry pulp and keep the sweetened cherry juice.
  3. Place 4 to 5 mint leaves in the bottom of 4 to 6 tall glasses. Squeeze half a lime into each glass. Add 2 ounces of rum to each glass. Use a muddler (or the handle of a wooden spoon) to smash the mint leaves, lime juice and rum together. Divide the sweetened cherry juice between the four glasses. Top each drink off with chilled club soda. Stir, garnish with fresh cherries and serve. Add an ice cube or two, if desired.

Tips:

*It’s okay to prepare the sweetened cherry juice up to one day ahead. Keep chilled.

*Don’t have a cherry pitter? Find a straw and poke the straw through the cherries. It might take a little longer, but the pit will pop right out!