Archive for December, 2008
This is an extremely tasty, simple salad which will complement any meal. If Arugula lettuce is out of season, supplement with your favorite leaves, but Arugula is best as it lends a nice, peppery flavor. Enjoy!
Ingredients:
Arugula lettuce (or lettuce of choice)
2-4 Tbsp pine nuts
½ to ¾ c. fresh, shredded parmesan
4 or 5 Tbsp olive oil
2 Tbsp balsamic
sea salt and fresh ground pepper to taste
Directions:
- Toast pine nuts lightly in a dry saucepan over high heat.
- Make Balsamic vinaigrette by adding together olive oil, balsamic vinegar, sea salt and freshly ground pepper.
- Toss Arugula with Balsamic dressing, pine nuts, and cheese.
December 30th, 2008
Although these are a Christmas favorite, they also go well on a New Year’s platter!
Ingredients:
1½ c. butter
1 c. granulated sugar
1 egg
2 Tbsp. milk
½ tsp. almond extract
3½ c. all purpose flour
1 tsp. baking powder
Directions:
*Note: You need a cookie press for these cookies.*
- Preheat oven to 375°.
- Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well.
- Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill.
- Place dough into cookie press and press cookies onto ungreased cookie sheet.
- Bake 10-12 minutes or until lightly browned around the edges.
- Remove cookies from sheet; cool on rack.
Makes 7-8 dozen cookies.
December 30th, 2008
A sauce that complements fresh, steamed broccoli…try it on other vegetables, too!
Ingredients:
¼ cup onions (green or white)
3 Tbsp ketchup
¾ cup mayonnaise
Directions:
- Mix all ingredients together; keep cool.
December 30th, 2008
These cookies aren’t just for the holidays - chocolate and peanut butter go together all year round 
Ingredients:
48 Hershey Kisses
½ c. shortening
¾ c. creamy peanut butter
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1½ c. all purpose flour
1 tsp baking soda
½ tsp. salt
Granulated sugar (in which to roll cookies)
Directions:
- Preheat oven to 375° and unwrap chocolates.
- Beat shortening and peanut butter in a large bowl until well blended.
- Add 1/3 c. granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well.
- Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar, place on ungreased cookie sheet.
- Bake 8-10 minutes or until lightly browned.
- Immediately press a chocolate into the center of each cookie; cookie will crack around the edges.
- Remove quickly from cookie sheet to wire rack. Cool completely.
Yields about 4 dozen cookies.
December 30th, 2008
This recipe is a very simple, hearty meal that’s great for those chilly winter days.
Ingredients:
1 pkg. macaroni & cheese
1 lb. ground beef
½ cup onion (either 1 whole small onion or half of a large)
1 Tbls. chili powder
1 can tomatoes in juice, chopped (diced tomatoes work well)
1 can whole kernel corn, drained (can also use frozen corn)
Directions:
- Brown beef and onion.
- Stir in chili powder; add tomatoes with juice and corn (I’ve been known to throw in a little red wine too!) and simmer.
- Prepare Mac & Cheese (according to package) and add to meat mixture.
Serve with warm bread and enjoy!
December 27th, 2008
Okie-dokie. While that’s much more of an American cowboy expression, and certainly not Irish in its origin, it nonetheless acknowledges that I have finally made some time to get this blogging show on the road (another Wild West, non-Irish expression).
I’ve been obsessed with all things British since the early stages of adolescence, but became even more intrigued by British pubs since traveling to the U.K. over the past few years.
Holiday greenery graces the bar at Keegan's.
Luckily we can get a taste of Britain right here in the Twin Cities. Keegan’s Irish Pub in northeast Minneapolis offers a classic Irish pub feel complete with dark wooden interior, classic stained glass accents, tall bar stools, and plenty of Jameson Irish Whiskey to go around.
My beloved Pimm’s was missing from behind the stately bar, which is unfortunate, because I am pretty much obsessed with the spicy, fruity, gin-like liquor. A true Irishman might find its absence acceptable, however, as Pimm’s is decidedly English. I like to count on many pubs in the U.S. to combine the best from the U.K. in their establishments, heedless in separating the nuances between the Scots, English and Irish, but Keegan’s didn’t mix where Pimm’s is concerned. Fortunately, I am able to grab my own bottle at The Cellars.
Paddling back to the original river of thought: With the absence of Pimm’s, I was pleasantly treated to a Jameson lemonade, a concoction entertainingly suggested, mixed (and improvised upon) for me by the boisterous, friendly, helpful barman. A refreshing mixture of lemonade, orange juice and a stiff shot quenched my affinity for fruity cocktails, which I thoroughly enjoyed, even in the bleakness of December.
My friend and I ordered St. Brigid’s Irish Chips, which were loaded with bacon, spring onions, Jack cheese and featured Keegan’s tasty Killarney dipping sauce. Ketchup was also included for us Yanks, but, interestingly, no cider vinegar. I’m sure had we asked for the traditional accompaniment, we would certainly have been obliged.
Other noteworthy food gracing our bar counter that evening was a sumptuous plate of cheeses from Ireland and the British Isles, paired with a delectable spinach dip, bread and crackers. The Cahill Original Irish Porter Cheese was quite frankly phenomenal. And, fortunately for those of us who enjoy our drink and cheese at home now and again, the Cahill is available in a beautiful round right across the street at Surdyk’s.
Red wine and imported Irish cheese. Few things in life are better.
With their calendar of fun Irish events and performances listed on the bathroom stall doors, free shots of Jameson gold (chased by a chocolate) and quaint, live Irish fiddle music subtly enhancing the atmosphere in the background, we’ll definitely return to Keegan’s for happy hour, lunch, dinner or late night drinking and great conversation.
December 19th, 2008
My affinity for Irish pubs began in Spain, of all places, while I was studying abroad my senior year of college. Us American kids took to hanging out frequently at St. Patty’s, where we could speak English to our hearts’ content and drink good beer.
Since that time, I’ve made it a point to try out other Irish bars - which I’d never done before spending so much time in them abroad - and although they all differ slightly, they’re all fun.
So, when my mom and I took a 2-week vacation to Italy this past summer, it was no different. After a long morning of touring the Roman Colosseum, we were tired, our feet were sore, and we were hungry. Of course, this was 11am Rome time, so the restaurants weren’t open for business yet.
We happened to stumble across an Irish Pub called the Shamrock not far from the Piazza del Colosseum (Via del colosseo 1/c at Via Cavour). The doors were open, so we peeked inside to find an empty but charming bar. The bartender was there, and said he’d need a few minutes to open up. It was worth the wait!
The food was excellent, the beer was pretty good, and our Rugby-playing bartender was courteous and charming (aren’t all Italians?). The decor is strictly Irish - the only Roman influence was the bartender - with soccer scarves and other Irish paraphernalia scattered amongst the bottles and adorning the walls. It was such a neat place we decided to head all the way back for dinner the next night - keep in mind our hotel was no less than 3 miles away!
The night scene was much more animated than our quiet, early-afternoon lunch. It was standing-room only after about 8pm, and the crowd was lively. Evidently it’s much more raucous when there’s a Roman soccer game on the TV But, in spite of being busy, our favorite Irish-bar-in-Rome bartender had time to send us off with a friendly photo!
December 18th, 2008
Very similar recipe to the Swedish Tea Cookies, but this one’s a tad “heavier”. Still sure to be a Christmas treat that everyone will want more of!
Ingredients:
1 cup butter
1/3 cup heavy cream
2 cups all-purpose flour
1/3 cup granulated sugar for decoration
1/4 cup butter, softened
3/4 cup sifted confectioners’ sugar
1 egg yolk
1 teaspoon vanilla extract
Directions:
- Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
- To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners’ sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.
December 15th, 2008
Not to be confused with Russian Tea Cakes, these fluffy, cream-filled wafers are sure to be a favorite around the Christmas cookie tray.
Ingredients:
1 cup butter
2 cups all-purpose flour
1/3 cup light cream
1/3 cup granulated sugar for decoration
1/2 cup butter
1 1/4 cups confectioners’ sugar
3 tablespoons evaporated milk
1 teaspoon vanilla extract
Directions:
- Preheat oven to 375°.
- Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball.
- Roll dough out 1/2 inch thick and cut with a small round cutter. Roll cut circles in granulated sugar and place on ungreased cookies sheets. Prick cookies a few times with a fork.
- Bake at 375° for 8 to 10 minutes. Let cookies cool before frosting.
- To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.
- To make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy. Gradually add the confectioners’ sugar. Beat in the evaporated milk and the vanilla. Adjust milk and confectioners’ sugar amounts to get buttercream to a good spreading consistency.
Put the extras into the freezer for safe-keeping; they also taste great “frozen,” too. Same cookies as the Christmas Cream Wafers, but with a slightly different recipe.
December 15th, 2008
One cup of (just about) every ingredient makes this recipe an easy one to remember!
Ingredients:
1 c white sugar
1 c brown sugar
1 c oil
1 c margarine (or butter)
1 c coconut
1 c chopped nuts
1 c oatmeal
1 c Rice Krispies
1 egg
___
1 tsp soda
1 tsp cream of tartar
3½ c flour
1 tsp vanilla
Directions:
- Mix wet ingredients until fluffy.
- Add dry ingredients.
- Place 1-inch balls on cookie sheet, flatten with sugared glass (sugar the bottom of a drinking glass and press into balls to flatten).
- Bake at 350° for ~10 minutes or until golden.
December 10th, 2008
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