Let's face it, there's very little (if any) Irish in many of us who will celebrate St. Patrick's Day on Friday.
(For the record, I am of German, English, Irish, Scottish and Welsh descent, according to family genealogy and an Ancestry DNA test, but my heritage is best described as Arkansan. My German side came to the United States during the Revolutionary War, and the others were already here or not far behind -- long enough ago that any family traditions linked to those cultures were adopted in modern times.)
According to statistics from the American Community Survey (part of the U.S. Census Bureau), more than 11 million Americans identify as being of Irish descent. That's double the current estimated population of Ireland (5 million). But if you consider the total U.S. population is roughly 324 million, the Irish are merely a drop in our proverbial melting pot and tossed salad.
Yet that doesn't stop many of us from celebrating St. Patrick's Day.
While many Americans will reach for pints of dyed-green beer and plates of corned beef and cabbage (not traditional St. Paddy fare in Ireland), we're opting for dishes that include some of our favorite Irish contributions to the culinary arsenal -- Kerrygold butter, Guinness beer, potato-leek soup, cheddar cheese, Irish oatmeal and, last but not least, whiskey.
This bread is delicious served with potato leek soup or on its own hot from the oven.
Guinness and Bacon Bread
1/2 pound bacon, divided use
3 cups all-purpose flour
1 tablespoon packed dark brown sugar
1 tablespoon baking powder
12 ounces Guinness stout (or other stout beer)
1/4 cup butter, melted, plus more for serving
Heat oven to 375 degrees.
Fry half of the bacon until crisp in a skillet. Reserve drippings. Drain bacon on brown paper or paper towels.
Grease a 9-by-5-inch loaf pan with bacon drippings. Set remaining drippings aside.
In a mixing bowl, sift together the flour, sugar and baking powder. Stir in the reserved bacon drippings and the beer. Crumble the cooked bacon into the flour-beer mixture; add the melted butter and stir to combine. Transfer dough to the prepared loaf pan.
Chop the remaining (uncooked) bacon into very small pieces. Scatter the bacon on top of the dough. Bake 40 to 45 minutes or until puffed and golden.
Cool loaf in pan for several minutes before turning out onto a cooling rack to cool further. Serve slightly warm. Store leftover bread, well wrapped, in the refrigerator for up to 5 days. Warm leftovers in the oven or toast before serving.
Makes 1 loaf.
Recipe adapted from Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love by Noel McMeel with Lynn Marie Hulsman
If you prefer your beer in a glass or not at all, this flavorful Irish bread combines cheddar cheese and walnuts.
Cheddar-Walnut Bread
1 1/2 cups self-rising flour
1/4 cup whole-wheat flour
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
6 tablespoons Irish butter such as Kerrygold (see note)
5 ounces sharp cheddar cheese, Irish cheddar preferred
1/4 cup chopped walnuts
2 eggs
1 cup buttermilk
Heat oven to 375 degrees. Lightly grease a 9-inch round cake pan (can also use a 9-inch loaf pan).
In a food processor, combine the flours, mustard, salt, baking powder, baking soda and sugar. Pulse 2 to 3 times to combine. Add the butter and process for 15 seconds or until the mixture resembles coarse crumbs. Set aside 1 tablespoon each of the cheese and walnuts. Add the remaining cheese and walnuts to the food processor and pulse 8 to 10 times or until blended. Add the eggs and buttermilk and process until a soft dough forms, about 15 seconds. Spoon batter into the prepared pan. Sprinkle the reserved cheese and nuts over top.
Bake 35 to 40 minutes or until a skewer inserted near the center comes out clean. Cool in pan on a wire rack.
Makes 1 loaf.
Note: Irish butter, as well as other European butters, is prized for its higher fat content and richer flavor. If you can't find it or prefer not to spend the money, use any kind of real butter (but not margarine or spread) you like.
Recipe adapted from The Irish Pub Cookbook by Margaret M. Johnson
According to Darina Allen in Irish Traditional Cooking, the name of this soup means "a broth fit for a king." It combines oats and leeks for an unusual but tasty bowl.
Brotchan Roy
2 tablespoons butter
4 tablespoons Irish (steel-cut) oats
3 1/4 cups vegetable or beef broth, milk or water
2 leeks, thoroughly washed and sliced 1-inch thick
Salt and ground black pepper
Pinch ground mace or nutmeg, or to taste
2 tablespoons chopped parsley
In 2-quart saucepan melt butter and saute oats for 5 minutes or until browned, stirring occasionally.
Pour broth (or milk or water) into oats mixture and bring to boil, stirring constantly.
Add remaining ingredients except parsley, reduce heat and cook 30 to 50 minutes until thickened, stirring occasionally.
Puree in blender or food processor and serve in small bowls topped with parsley.
Makes about 4 servings.
Recipe adapted from Irish Traditional Cooking by Darina Allen and The New York Times
For something a little more familiar, this leek and potato soup hits the spot.
Leek and Potato Soup
2 to 3 leeks
4 tablespoons butter
1 1/4 pounds potatoes, peeled and diced
1 small onion, diced
Salt and ground black pepper
3 1/4 to 5 cups chicken or vegetable stock
1 cup whole milk OR half-and-half
Chives, for garnish
Cut off the root tips and the tough green tops of the leeks. Cut each leek in half lengthwise, then cut into 1/2-inch thick slices. Place sliced leeks in a bowl of cold water and swish thoroughly, letting the sand and grit sink to the bottom. Using a slotted spoon, remove leeks from water to a tea towel or several layers of paper towels to drain.
Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion and drained leeks and toss them in the butter until they are well coated. Season with salt and ground black pepper and toss again. Cook, covered, over a gentle heat for 10 minutes, or until the vegetables are soft but not browned.
Add 3 1/2 cups stock and bring to a boil; reduce heat and simmer 5 minutes or until potatoes can be easily pierced with a fork.
Working in batches, puree soup until silky smooth. Taste and adjust the seasoning, if necessary. Return the soup to a clean pan and stir in milk. If the soup is too thick, add enough of the remaining stock to reach desired consistency. Cook until hot, but not simmering.
To serve: Ladle soup into small bowls. Top with a scattering of chives and black pepper and serve at once.
Makes 4 to 6 servings.
Recipe adapted from bbcgoodfood.com
For a sweet celebration, a simple sponge cake dressed with raspberry jam and freshly whipped cream is a mainstay in our Irish and English cookbooks.
Victoria Sponge With Jam and Cream
12 tablespoons butter
3/4 cup PLUS 2 tablespoons granulated sugar, plus extra for dusting
3 large eggs
1 tablespoon vanilla extract
Scant 1 1/4 cups flour
1 teaspoon baking powder
1 tablespoon milk
1 cup raspberry or strawberry jam
1 1/4 cups whipped cream
Heat oven to 325 degrees. Grease and flour 2 (8-inch) cake pans. Line bottoms with rounds of parchment paper.
In a mixing bowl, cream butter and gradually beat in sugar using an electric mixer. Beat until light and fluffy. Add the eggs, one at a time, beating well between each addition. Beat in vanilla.
In a small bowl, sift together the flour and baking powder. Fold the flour into the butter mixture. Stir in milk to loosen batter.
Divide batter between the two pans, smoothing tops to create a slight dip in the centers. Bake 20 to 25 minutes or until a wooden pick inserted near the center comes out clean.
Cool cakes in pan for 10 minutes, then invert pans onto wire racks to remove cakes and cool completely.
To assemble, place one cake layer on a cake plate. Spread with jam, then top jam with whipped cream. Place second cake over whipped cream. Dust generously with sugar. Garnish with fresh berries, if desired. Refrigerate leftovers.
Makes 1 (2-layer) cake.
Recipe adapted and converted from several Irish cookbooks
Doreen Costine's Gaelic Coffee
1 to 2 teaspoons brown sugar
1 1/4 ounce Irish whiskey
6 ounces strong black coffee
Softly whipped cream (unsweetened)
In a glass coffee mug, combine the sugar, whiskey and coffee. Stir well. Top with whipped cream, letting the cream float on the top. If the cream is whipped just until thickened, pour it slowly over the back of a spoon on top of the coffee. For thicker cream, gently spoon it onto the coffee's surface. The coffee should be drunk through the cream.
Makes 1 drink.
Recipe adapted from Irish Traditional Cooking by Darina Allen
Food on 03/15/2017