………Translation: HAPPY ST. PATRICKS DAY! How’s that for a mouthful………!
My maternal grandmother and both of my Great-Grandmothers were born in Ireland and it is number 2 on my “Bucket List” to visit there one day….I have found cousins through Ancestry.com and plan on doing the DNA test next month that they offer! Who knows what I’ll discover….The results will make for another post down the road!
but today everyone is Irish….and the kitchen smells wonderful. I remember my grandmother humming a song and every few words sounded so strange to me, that’s because she would say it in Gaelic….at least of what she remembered her mother singing. It is a difficult language to learn, but I wish I would have listened harder!
So the Corned Beef is cooking, no cabbage – hubby doesn’t like it so I’ve replaced it with roasted cauliflower and string beans, and Colcannon Potatoes…. Irish Coffee Cupcakes for us grownups and Martha’s Shamrock cookies for the grandkids….
I found some absolutely delightful tablescapes just for today! Hmmmm…….need to get out my grandmothers tablecloth and dishes…..I think I hear the bagpipes playing!
Have a wonderful Day!!!!
Irish Coffee Cupcakes …
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
2 tablespoons instant-espresso powder
1/4 cup whole milk
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggsFor the Frosting
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 tablespoon whiskey
Instant-espresso powder, for dustingDirectionsPreheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.
Make the frosting: Whisk together cream and confectioners’ sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
Top each cupcake with 2 tablespoons frosting; dust with espresso powder.
An age-old Irish peasant dish assembled from leftovers, colcannon potatoes are traditionally served on St. Patrick’s Day….but I love them all year round……my favorite recipe is from Williams-Sonoma – of course!
2 1/2 lb. russet potatoes, peeled and quartered
Salt and freshly ground pepper, to taste
8 Tbs. (1 stick) unsalted butter
3/4 cup milk
4 bacon slices, cut into 1/2-inch dice
4 large shallots, thinly sliced
1 large leek, white and light green portions,
halved lengthwise, rinsed well and thinly sliced
1 bunch curly kale, about 3/4 lb., stemmed and
1 small head cabbage, about 1 lb., cored
and coarsely chopped
1/8 tsp. freshly grated nutmeg
Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.
Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.
Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.
Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace and the bacon, and season with salt and pepper. Stir the potatoes into the cabbage mixture and serve warm. Serves 8.