Rural Missouri - March 2013 - (Page 26)

H E A R T H & H O M E GO IRISH! I by Heather Berry page design by Megan Schibi t seems when St. Patrick’s Day rolls around, suddenly everyone claims to be Irish. Maybe everyone wants to be Irish because the Irish just seem to be known for fun. Whatever the reason, let’s all “go Irish” this month by celebrating with some delicious recipes to bring a wee bit of Ireland into the kitchen. In 1739, freezing temperatures wiped out the country’s main crop, potatoes. Then, from 1845 to 1849, the Great Irish Famine hit and was even more devastating to the potato crop, resulting in the death of more than 1 million Irish. While potatoes do remain a basic food source in Ireland, you’ll also find staples such as corned beef, cabbage, breads, soups and stews created in delicious combinations. So enjoy some of Ireland’s best as you try these recipes out on your family and friends. The Emerald Isle offers more than potatoes for dinner these days Colcannon and Corned Beef “May your pockets be heavy and your heart be light. May good luck pursue you each morning and night.” — an Irish blessing Lucky Irish Soda Bread 2-1/2 cups flour 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup butter, cold 1-1/4 cups buttermilk* 1/2 cup raisins Heat oven to 375 degrees. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter until mixture is coarse. Stir in buttermilk and raisins just until moistened. Turn dough out onto a lightly floured surface and knead gently 10 times. Shape into a ball. Place dough on a greased baking sheet. Pat dough into a 6- to 8-inch circle. Cut a 1/2-inch-deep “X” in the top of dough with sharp knife. Bake for 30 to 35 minutes or until golden brown. *Don’t have any buttermilk? Combine 4 teaspoons of vinegar or lemon juice plus enough milk to equal 1-1/4 cups. Let stand 10 minutes, then use as the recipe directs. Colcannon and Corned Beef 3 pounds potatoes 2 sticks butter 1-1/2 cups milk or cream 1 head cabbage 4 scallions 1/2 cup fresh parsley Fresh ground black pepper 3 pounds corned beef brisket, pre-marinated To prepare the colcannon: Cut potatoes into small pieces and boil until they are soft. Set potatoes aside in a bowl to cool for about 5 minutes. Return them to the pot and mash with the butter and milk. Set aside. Core the cabbage head and cut into wedges. Boil the cabbage in unsalted water, cooking until tender, Irish Lemon Whiskey Cake Zest of one large lemon 1/4 cup Irish whiskey 3/4 cup butter, room temperature (best if real butter is used, not margarine) 3/4 cup sugar 3 eggs, beaten 2 cups flour A pinch of salt 3/4 cup almonds, finely chopped Powdered sugar Lucky Irish Soda Bread 26 Place lemon zest in a small bowl and add whiskey. Cover and let soak overnight. When ready to bake, preheat oven to 350 degrees. but be careful not to overcook. Drain thoroughly. Next, take bits of the cabbage out of the pot and chop into bite-sized pieces on a cutting board. Chop the scallions and parsley leaves into fine pieces. Add the scallions, parsley and cabbage to the mashed potatoes. Add black pepper to taste and stir to mix well. To prepare the corned beef: In a large pot or Dutch oven, add the pre-marinated corned beef brisket and cover with water. Cover the pot with a lid and bring to a boil. Once boiling, reduce heat to medium. The brisket needs to cook about an hour per pound — so, in this case, a 3-pound brisket will need to cook for at least three hours. Once the brisket is done, remove the meat and let it sit for a half hour before slicing into thick pieces. Serve hot over the colcannon. Grease a 9-inch cake pan with non-stick cooking spray; set aside. Cream the butter and sugar together until light and fluffy. Whisk in the eggs one at a time. Sift the flour and add to the butter mixture along with the salt; stir to combine. Fold in the chopped almonds. Strain the whiskey, discarding as much of the lemon zest as possible (It’s fine if a bit remains in the batter.) Stir the whiskey into the batter. Pour batter into the prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely, then turn out onto a serving plate. Sprinkle top with powdered sugar before serving. Search our archive of recipes on our website at WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - March 2013

Rural Missouri - March 2013
Table of Contents
Musings in mud
The lure of tying flies
Out of the Way Eats
Living history
Queens of the court
Homegrown music
Hearth and Home
All about mulch
Around Missouri

Rural Missouri - March 2013