Irish Appetizer Paddy's Potato Patties Crispy little patties, perfect for dipping in a sour cream sauce. Like potato chips...you can't eat (just) one.
Potatoes: boil potatoes till tender (peel before or after cooking). Scald milk in a small saucepan, add to potatoes, and mash with a potato masher. Add butter, 1 beaten egg, scallions, salt & pepper. Cover and chill at least 2 hours, or overnight. Patties: divide mashed potatoes into 4 sections, then break into 6 smaller pieces, for a total of 24. Roll into small balls then flatten into little patties. Dip each patty in 2nd beaten egg, then coat with breadcrumbs. Let rest for 15 minutes so batter adheres. Frying: heat oil and butter in a skillet till hot, fry patties in batches, about 2 minutes a side, till golden brown. Drain on paper towels and place in single layer on a platter. Keep warm in 200 oven till all patties are fried. Serve with tooth picks and sauce for dipping. Sauce: combine the 3 ingredients. Turn out into a small bowl and serve with potato patties.
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Tips & Glossary A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook. Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store. Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter. Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.
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Irish Appetizer Smoked Salmon on Soda Bread Buttered homemade brown soda bread topped with slices of chilled smoked salmon.
Follow our recipe for Irish Brown Soda Bread. When baked and cool, slice the loaf, then cut each slice in half. Dob each piece with butter, add a piece of salmon, and grind black pepper on top. Serve with small, sour gherkins and lemon wedges. |
Tips & Glossary A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook. Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store. Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter. Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.
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Irish Dessert Irish Apple Cake A moist, delicious cake-like pie with a luscious apple filling. Heavenly.
Dough: preheat oven to 350. Lightly grease a 9” pie plate. Sift flour and baking powder together. Rub in the butter. Stir in 1/2 C sugar. Make a well and pour in 1 egg, beaten, and the milk all at once. Stir to make a wet, soft dough. Dust your hands with flour and pat about half the dough into the bottom and sides of the prepared pan. Assembly: spread apple chunks over dough and sprinkle with 3 T sugar. Sprinkle a dinner plate heavily with flour and pat remaining dough onto the top of the plate. Invert the plate over the pan, letting dough drop down onto pie pan. Seal edges of pastry and make a slit in top of pie. Brush the top with the other egg (beaten) and with 1 T milk. Bake 40-50 minutes, or till dough is golden. Serve warm with fresh whipped heavy cream. |
Tips & Glossary A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook. Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store. Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter. Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.
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Irish Dessert Rhubarb Fool The word "fool" comes from the French "foulé" for pressed or crushed—in this case, the fruit, which is cooked and blended with a creamy custard sauce. You'd be a fool not to try it.
Rhubarb: put rhubarb, sugar and ginger in a large saucepan and cook over low heat until rhubarb is soft but not mushy. Drain and set aside to cool. Custard: in a saucepan, bring milk to a boil. Mix yolks, sugar and cornstarch in a medium bowl. Pour boiling milk over eggs. Return egg/milk mixture to saucepan and cook gently over medium heat, stirring constantly, till custard thickens. Pour into a bowl and let cool. Assembly: when custard is cool, combine it with rhubarb. Gently fold in whipped cream and spoon into small, stemmed glasses. Chill and, when ready to serve, garnish with crystallized ginger. Small plain biscuits (cookies) make a good accompaniment.
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Tips & Glossary A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook. Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store. Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter. Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.
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Irish Dessert O'Connor Family Trifle This trifle, traditionally served at Christmas, is not the elegant trifle of cookbooks, but a home-style recipe developed by the mother of a large and hungry brood. She makes 2 trifles during the holidays, one with sherry and almonds for the adults, and one minus these ingredients for the children.
Shell: line sides and bottom of a medium glass bowl with ladyfingers. They won't cover completely, but not to worry. If using sherry, sprinkle ladyfingers to taste, usually about 2-3 T. Make Jello as package directs, and pour onto ladyfingers, making sure to cover all the fingers. When at room temperature, cover and refrigerate. Pudding: in the meantime, prepare cooked pudding according to directions, using 1 1/2 C milk instead of 2 C. When thickened, and while still hot, cover with waxed paper to keep top from developing a crust. Cool to room temperature. Assembly: when pudding is cool, drain peaches and layer on top of trifle. Then pour pudding over peaches, and again refrigerate at least 3 hours. Serving: Just before serving, slice bananas on top and cover with whipped cream. If using toasted almonds, sprinkle them over top before serving.
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Tips & Glossary A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook. Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store. Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter. Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.
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