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Irish Cuisine Class/Demonstration Recipes

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Irish Cuisine Class/Demonstration Recipes

Post by PATRICE IN IL on Mon Mar 07, 2016 4:13 am

Warm Beet and Bacon Salad

4 Beets, washed and boiled seperately if using golden and red beets
6 slices of Thick Cut Bacon, chopped
1/2 Red Onion, thinly sliced
1/2 Cup Dark Beer
1/4 Cup Balsamic Vinegar
1 Tablespoon Dark Brown Sugar, packed
1 teaspoon Aniseed
1/2 Cup Goat Cheese or Blue Cheese crumbles

Cook beets in boiling water (with a tablespoon of vinegar added to the water) until tender, about 12 minutes; drain

When cool enough to handle, peel and slice the beets keeping them seperate if using both colors of beets.

In a large skillet over medium high heat saute bacon until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 1/2 tablespoons of bacon grease from skillet. Add onion to skillet and saute 3 minutes. Mix in the next 4 ingredients, then the beets. Simmer until the dressing coats beets, about 5 minutes. Season with salt and pepper.

Sprinkle with cheese if desired. Serve warm or chilled.
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PATRICE IN IL
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Re: Irish Cuisine Class/Demonstration Recipes

Post by PATRICE IN IL on Mon Mar 07, 2016 5:49 am

Irish Style Sharp Cheddar & Beer Soup

3 oz Clarified Butter or Canola Oil
1 Medium Onion, minced
1/2 Cup White Mushrooms, washed & thinly sliced
1/2 Cup Celery, washed & chopped
1 Tablespoon Garlic, minced
1 1/2 Quarts Chicken or Vegetable Stock
1/2 Cup Blonde Roux
1/2 Cup Lager or Brown Ale
1lb Sharp Cheddar Cheese, grated
1/2 teaspoon Dry Mustard powder
1/2 Cup Heavy Cream
1/2 teaspoon Hot Sauce (or desired amount)
1/2 teaspoon Worcestershire Sauce (or desired amount)
1 Cup Rye Bread Croutons

In a large soup pot heat butter or oil, add onions, mushrooms, celery and garlic. Cook until onions are translucent.

Add stock and bring to a simmer then whisk in the blond roux. (Or add additional butter/oil and flour to vegetables PRIOR to adding stock and cook flour to a blond roux stage then add stock) Continue whisking for a few minutes.  Allow to simmer until good flavor and velvety texture. Puree mixture until smooth using either an immersion blender or in a blend in small batches. At this point you can cool and chill or freeze for later use if desired.

To finish the soup, return it to a simmer. Add the beer & cheese and continue to heat the soup WITHOUT BOILING, until the cheese melts, whisking occasionally.

Make a slurry with a bit of water and the mustard powder. Add  slurry of mustard & cream to the soup, continue simmering. Season the soup with the hot sauce, Worcestershire sauce, salt and pepper.

Pour soup into bowls and garnish with croutons.
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Re: Irish Cuisine Class/Demonstration Recipes

Post by PATRICE IN IL on Mon Mar 07, 2016 6:02 am

Bailey's Irish Cream Laced Crème Brulée

2 1/2 Cups Heavy Whipping Cream
2/3 Cup Milk
1 Vanilla bean, split lengthwise or 1/2 Tablespoon Vanilla Extract
3/4 Cup Sugar
4 Egg Yolks
2 Whole Eggs
1/4 Cup Bailey's Irish Cream

Bring cream, milk, and vanilla bean to a boil. Whisk eggs and yolks with sugar in a separate bowl. Pour hot milk over egg mixture whisking constantly. Add Bailey's Irish Cream.

Strain mixture and pour into desired ramekins and place in a water bath in preheated 300*F oven.

Bake until set, about 35-40 minutes. Remove from water bath and allow to cool. Sprinkle sugar on top and torch or broil until sugar is caramelized.

Serve with berries, whipped cream and a dusting of cocoa powder or confectioners sugar.
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Re: Irish Cuisine Class/Demonstration Recipes

Post by PATRICE IN IL on Mon Mar 07, 2016 6:13 am

Jameson's Whiskey Compound Butter

1 Stick Unsalted Butter, room temperature
6 Chives finely minced
1 Tablespoon Jameson's Whiskey (more if desired)
1 Tablespoon Parsley finely minced
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon Dijon Mustard
1/4 teaspoon Salt
Freshly Ground Black Pepper

Place all ingredients into bowl of mixer fitter with a paddle or into the bowl of a food processor. Mix until combine adjust seasoning if necessary.

Butter may be rolled into a log in plastic wrap or piped into rosettes onto plastic or parchment lined sheet pan and frozen. Once rosettes are frozen transfer to a freezer bag and store in freezer until needed.

Use butter on bread, beef, chicken, pork or fish. Can also be used on pasta.
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