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Tag Archives: st. patricks day

“Pot of Gold” Oatmeal Cookies

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Pot of Gold Oatmeal Cookies

Happy St. Patrick’s Day everyone !  Especially to my fellow Newfoundlanders back home celebrating, and any displaced Newfoundlanders such as myself, as this day makes me extra homesick.  Ah but I’ll be heading for the foggy shores of home soon!

This recipe is perhaps a little bit late to whip up for the day, unless of course you already have the ingredients on hand.  But you can also try this cookie when you’re looking to use up any leftover whiskey.  Just kidding, there’s no such thing as leftover whiskey!

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Colcannon Waffles

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Colcannon WafflesAre you hosting a St. Patrick’s day brunch this year, or maybe just looking for a tasty weekend breakfast any time of year?  These savory waffles are a great option.

Colcannon, a simple dish of creamy potatoes, kale or cabbage, and buttery onions, is one of my favorite Irish dishes, and reminds me a lot of the “oniony hash” we eat all the time back home in Newfoundland (often made from Jigg’s Dinner leftovers).

Last year, I made potato farls for the first time, and loved the results.  This year, I decided to mix things up a little bit and bring the same sort of potato pancake idea to this dish.  I hope you enjoy them as much as I did !

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Lobster Mushrooms in Whiskey Sauce (aka faux Dublin Lawyer)

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Dublin Lawyer

For this St. Patrick’s Day week, I was determined to develop some special vegetarian dishes tasty enough to stand up to their traditional seafood or meaty counterparts.  This dish, a take on the Irish dish Dublin Lawyer, exceeded my expectations!  Plus, it is simple enough to whip up quickly, provided you have the ingredients on hand.

The original version of this dish includes lobster in a buttery, creamy whiskey sauce.  There are many things to love about that, unless of course you can’t eat seafood, or just don’t feel like it that day.  I myself am probably best described as a semi-pescatarian; that is, the large majority of my diet is vegetarian, but a couple of times a year I’ll have a little seafood as kind of a treat, mostly while traveling.  I’m a Newfoundland girl, after all.  But for this dish, I decided to go with lobster mushrooms instead, which of course are not exactly like lobster, but pretty awesome in their own right, have a slightly similar flavor, as well as appearance.

While vegetarian, this dish is shall we say…a WEE bit on the rich side, so it is lovely for a special occasion, a dinner party or what not.  I did lighten my version somewhat with a light cream and less butter.  If you wished to lighten it further, you could serve it over rice, potato or even toasted bread.  I served mine in vol-au-vent pastry, and there was enough for two main dish servings.  You could also serve this in appetizer sized pastries or toast points.  All good!

For the recipe: Read the rest of this entry

White Chocolate and Apple Molasses Cookies

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Irish Apple White Chocolate Molasses CookiesThere’s been yet more cold, snowy weather here this week, and even though it is March, it is hard to think of Spring.  So these warmly spiced cookies are still perfect for this time of year, and with whiskey-soaked apples tucked away inside, they are also a nice offering for St. Patrick’s Day.  I hope you enjoy this recipe ! Read the rest of this entry

Lima Bean, Potato and Cabbage Chowder

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Does anyone else love lima beans as much as I do?  I love them fresh, frozen and especially the extra large dry variety that are used in this soup.  When cooked, they transform into such a creamy texture and they are wonderful in soups.  This hearty chowder uses them, along with some typical Irish ingredients for a meal fit for St. Patrick’s day, or any day of the year.  Serve them with some biscuits, substituting some Irish cheddar in the mix.

LimaBeanPotatoCabbageChowder_zps8ea5345d Read the rest of this entry

Irish Apple Cake with Caramel Whiskey Glaze

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When it comes to St. Patrick’s Day fare, I lean more towards Irish dishes and ingredients more so than all things green, although those are good too!  So for this dessert, I took my inspiration from Irish apple cakes and took it up a notch with a little Irish Whisky (Bushmills, to be exact) both in the cake, as well as part of the glaze.  You could always serve this with a scoop of rich vanilla ice cream or even a bit of custard, but I think it is just as delicious on its own.  I hope you enjoy this recipe. Read the rest of this entry

Barm Brack Fudge

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BarmBrackFudge_zpsc3d06e35

Have I mentioned how huge of a holiday St. Patrick’s Day is in Newfoundland?  Growing up, we always had the day off school, and it was a paid holiday once we got out in the working world. I myself grew up on the Avalon peninsula, where the Irish-Newfoundland culture is strong, you can hear it in the music and in our language, particularly in the smaller towns and in the “Irish Loop”.  If you’re interested in some history, you can read a bit more on it here.

Irish influences and similarities are also found in our foods, I think.  Our Jiggs Dinner similar to corned beef and cabbage, “hash” similar to colcannon, and tea buns and figgy duff must have roots in Irish (and British) cuisine.  One of these days I will get around to making my mother’s raisin-studded tea buns, a recipe I’m hesitant to make, because I’m certain they will pale in comparison to hers.  Annnnd, now I want a tea bun!

I have been making Barm Brack for years, and posted my recipe last year.  I love the original tea loaf, but it has also inspired a cheesecake, and now, these little sweet treats.  Read the rest of this entry