The Firelands Kitchen

The Firelands Kitchen by Erin Howarth

Everything Irish For St. Patrick's Day

In addition to our reader submitted recipes, I will be including Irish-style food fare this week and next with St. Patrick’s Day being on March 17.

Now I can’t promise these forthcoming recipes are all traditional Irish recipes. As in: some will be about as Irish as the shamrock shake found at fast food restaurants this time of year. But, well, they are fun “Irish” recipes nonetheless. Enjoy!

Favorite Irish Beef Stew

1/3 cup plus 1 tablespoon all-purpose flour, divided

11/2 pounds lamb stew meat, cut into 1-inch cubes

3 Tbsp. olive oil, divided

3 medium onions, chopped

3 garlic cloves, minced

4 cups reduced-sodium beef broth

2 potatoes, peeled and cubed

4 medium carrots, cut into 1-inch pieces

1 cup frozen peas

1 tsp. salt

1 tsp. dried thyme

1/2 tsp. pepper

1/2 tsp. Worcestershire sauce

2 Tbsp. water

Place 1/3 cup flour in a large re-sealable plastic bag. Add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, sauté onions in remaining oil until tender. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).


Irish Soda Bread

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

Preheat oven to 375. Lightly spray a loaf pan with cooking spray.  Mix together all ingredients and form a soft dough.  Add a little more buttermilk, a tablespoon at a time, if necessary.  Pour dough into loaf pan.  Bake for 35-40 minutes, until golden brown.

Leprechaun Bait

8 cups Crispix cereal

1 box Lucky Charms cereal

8 oz. mint M&Ms

24 oz. almond bark

Pour Lucky Charms into a large bowl. Separate marshmallows from cereal. Reserve 3 cups of cereal for bait. In a large bowl combine Crispix, 3 cups of Lucky Charms and M&Ms. Melt almond bark according to package directions. Pour over cereal mixture. Toss to combine. Sprinkle with marshmallows. Pour mixture onto wax paper or parchment. Allow to set and break up into pieces.


Triple Chocolate Guinness Brownies

1 cup all-purpose flour

3/4 cup dark cocoa powder (Hershey’s Special Dark)

1/4 tsp. salt

2- 1/4 cup semi-sweet chocolate chips, divided

3/4 cup white chocolate chips

6 Tbsp. butter at room temperature, cut into cubes

1 cup sugar

4 eggs

1 1/4 cups Guinness beer

1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray. Whisk flour, dark cocoa powder, and salt together in a bowl. Set aside. Melt 1- 1/4 cups semi-sweet chocolate, white chocolate chips, and butter in microwave on 50% power in 30 second intervals until melted. In a large bowl, beat sugar and eggs together with an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate and beat until just combined. Slowly add flour mixture, and mix just until combined. Whisk in beer. Pour batter into the prepared baking dish? sprinkle chopped pecans and remaining 1 cup of semi-sweet chocolate chips over batter. Bake 25 to 30 minutes. Remove from oven. Cool to room temperature and cut into squares. Makes 16 brownies.


Potato Rolls

1 large russet potato (big enough to make 1/2 cup mashed potato), peeled and chopped

1/3 cup unsalted butter, softened

2 Tbsp. sugar

1 Tbsp. honey

1 tsp. salt

1 egg

1/2 cup milk, warmed

1 1/8 tsp. instant yeast

1/4 cup reserved potato water, lukewarm with 1 teaspoon sugar added to it

1 1/2 cup all-purpose flour

1 1/2 cup bread flour

Boil potato until tender. Drain cooking water, reserving 1/4 cup for use in the rolls. Finely mash the potato and measure out 1/2 cup. Let cool to room temperature. In the bowl of a stand mixer, mix together mashed potato, butter, sugar, honey salt and egg with paddle attachment. Mix together on medium speed for about 2 minutes. Combine yeast, warm milk and potato water and pour into mixer bowl. Mix on low speed until incorporated. Gradually add flours, about a 1/2 cup at a time, until a soft dough forms. Switch to the dough hook attachment and knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls. Place rolls on prepared baking sheet, about 11/2 inches apart. Sprinkle the rolls with a dusting of flour. Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes. Preheat oven to 400 degrees. Bake rolls for 12 minutes, or until golden brown. Serve warm.

Irish Banana Cream Pie

Crust:

1 1/2 cup vanilla wafer cookie crumbs (see note)

1/4 cup granulated sugar

6 Tbsp. butter, melted

Filling:

1 1/2 cup white chocolate, chopped

1/3 cup Bailey’s Irish Cream

1 cup heavy cream

2 whole bananas

1 box (3.5 oz.) Instant French Vanilla pudding

1 1/2 cup milk

Topping:

8 oz. Cool Whip

8 whole vanilla wafer cookies, for garnish

For the crust, pulse vanilla wafers in food processor to make crumbs (see note below). Pulse in the sugar and melted butter. Press crumb mixture into bottom of 9inch pie pan. Bake in a 350-degree oven for 8-10 minutes. Remove and cool. In mixer, beat heavy cream until stiff. In small saucepan melt white chocolate with Bailey’s until smooth. Fold into heavy cream. In small bowl whisk the pudding mix and the milk together. Pour into Bailey’s and cream mixture. To assemble, slice bananas and lay on bottom of crust. Pour pudding mixture over bananas and top with cool whip. Refrigerate 4 hours or overnight. Garnish with remaining cookies, slice and enjoy. Note: To get about 1 1/2 cup of crumbs use about 1/3 of a 12-oz. box of vanilla wafer cookies.


Irish Potato Cakes

2 cups leftover mashed potatoes

Heaping 1/3 cup flour

2 Tbsp. milk

1 Tbsp. chopped mixed herbs

Salt and pepper

1 1/2 Tbsp. butter

Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.


Corn Mush

Submitted by Mrs. Emanuel Weaver, Ashland, OH

3 cups cornmeal

1 1/2 cups flour

1 Tbsp. brown sugar

1 1/2 Tbsp. salt

3 qt. water

Heat water and salt to a boil. Mix cornmeal, flour, and brown sugar, add a little water to make a paste. Put in water and boil another 15 minutes. Pour into a 9x13 pan, cool, then fry.


Dutch Honey

Submitted by Mrs. Emanuel Weaver, Ashland, OH

2 cups cream

1 cup Karo

1 cup brown sugar

1 cup white sugar

Pinch o’ salt

Cook together for 1 minute. Good to use on pancakes, hash browns, and eggs.


Raisin Delight

Submitted by Mrs. Emanuel Weaver, Ashland, OH

Syrup part, Boil for 5 minutes:

1 1/2 cups raisins

1 cup brown sugar (scant)

1 Tbsp. butter

2 tsp. vanilla

4 cups boiling water

Batter part:

1/4 cup butter

1 cup milk

4 tsp. baking powder

1 cup white sugar

2 cups flour

Pour batter in 9x13 pan. Pour syrup on top. When done, syrup will be on bottom. Serve warm with milk. Makes a good dessert for supper.


Ham Casserole

Submitted by Lisa Zimmerman, Shiloh, OH

3 cups diced, cooked ham

3 cups potatoes, cooked and sliced

1 quart green beans

2 Tbsp. butter

3 cups milk

1 1/2 cups cheese, grated

3 tsp. butter

2 1/2 cups bread crumbs

3/8 flour

Melt butter and stir in the flour. Add milk, stirring until thickened. Add cheese and cook slowly until melted. Arrange potatoes in a greased casserole dish and cover with beans. Pour half the cheese sauce over the green beans. Add ham and remaining cheese sauce. Mix the melted butter with bread crumbs and put around edge of casserole. Bake at 350 degrees for 30 minutes, or until slightly browned. Delicious!


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