Ham Cooked In Beer
INGREDIENTS
20 Pound Bone-In Ham
2 Cans Beer
Olive Oil
Preheat oven to 350° F. Grease 18 quart roasting pan with olive oil. Place the ham, with the fattier side up, in the roaster. Pour the beer over the ham. Place lid on roasting pan. Bake 6 to 8 hours or until cooked through. Let sit 15 minutes before slicing.
Palm Sunday Split Pea Soup
Making Split Pea Soup is a tradition observed in Northern England and Scotland, derived from the ancient practice of wearing a hard pea in the shoe as penance during lent.
INGREDIENTS
1 Pound Dried Split Peas
2 Cups Diced Ham
2 Quarts Chicken Broth
1 Quart Water
1 Cup Chopped Celery
1 Cup Chopped Onion
1 Cup Coarsely Chopped Carrots
2 Minced Garlic Cloves
1 Teaspoon Ground Thyme
2 Bay Leaves
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Tablespoon Tabasco Sauce
1 Cup White Wine
In a large soup pot put all of the ingredients except the white wine. Bring to a boil and then simmer and cook for 2 ½ hours. Add the white wine and the ham. Cook for another 30 minutes. Remove the bay leaves and serve with crusty French bread. Serves 6
Cream Cheese Pound Cake
This cake is moist, tender, golden brown and very velvety. It has all the richness and pure buttery flavor of classic pound cake, but with a delicate tang.
INGREDIENTS
3 Cups Cake Flour
1 Teaspoon Salt
4 Large Room Temperature Eggs
2 Room Temperature Egg Yolks
¼ Cup Milk
3 Teaspoons Vanilla Extract
3 Cups Sugar
24 Tablespoons Unsalted Butter (3 Sticks)
6 Ounces Softened Cream Cheese
Before you turn on the oven adjust the oven rack to the middle position. Preheat your oven to 300° F. Grease and flour 12 cup nonstick Bundt pan. In a medium size bowl, combine the flour and salt. In a 2 cup liquid measuring cup whisk the eggs, 2 yolks, milk and vanilla. In a separate large size bowl, beat together (by hand or with an electric mixer) the sugar, butter and cream cheese for 3 minutes until fluffy. Reduce the speed to low and very slowly add the egg mixture until incorporated. The batter may look slightly curdled. Add the flour mixture in 3 additions. Scrape down the bowl as needed. Give the batter a final stir by hand. Scrap the batter into a prepared pan and gently tap the pan on the counter to release air bubbles. Bake for 80 to 90 minutes. Rotate the pan halfway through baking. Remove from the oven and cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool completely, for about 2 hours. Serve plain or topped with frosting or fruit. Serves 12
Irish Soda Bread
Irish Soda Bread is super easy to make in no time at all. You don’t have to wait for dough to rise which makes this recipe a nice little quick bread.
INGREDIENTS
3 ¾ Cups Unbleached Flour
½ Cup Sugar
4 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Kosher Salt
¼ Pound Cold Unsalted Butter Cut Into Small Cubes
1 2/3 Cups Raisins
2 Teaspoons Caraway Seeds
3 Large Room Temperature Eggs
1 Cup Buttermilk
Preheat your oven to 400° F. Grease a 9×5 inch loaf pan. In a large size bowl whisk together the flour, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture is the texture of fine meal. Stir in the raisins and caraway seeds. In a medium size bowl whisk two of the eggs to combine. Whisk in the buttermilk. Pour the buttermilk mixture into the dry ingredients. Stir until just combined. Put the dough on a floured work surface and pat into a loaf. Now pat into the prepared pan. Beat the last egg to a mix and brush the top of the loaf with it. Using a sharp knife cut a ¼ inch deep lengthwise slash down the middle of the loaf leaving 1 inch margin at either end. Bake the soda bread in the middle of the oven for 1 hour until well browned. Remove from the oven and let sit for 10 minutes. Turn the loaf out onto a rack and let cool. Serve warm or at room temperature. Makes one 9 inch soda bread.
Irish Stew
I have been making Irish Stew for years. The worst stew that I have ever had was when I went to Stonehenge a few years ago. There was this food cart outside of Stonehenge and I was super hungry. It was cold outside and I needed something to warm my tummy. I plunked down my money and got a paper bowl full of I don’t know what. I honestly didn’t know that someone could make stew that bad. At any rate, here is my recipe for Irish Stew that I am sure that you will love.
INGREDIENTS
2 Tablespoons Butter
1 Pound Cubed Lamb
1 ½ Teaspoons Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Cups Peeled & Cubed Potatoes
1 Chopped Onion
1 Cup Diced Carrot
1 Diced Leek
4 Chopped Garlic Cloves
1 Cup Beer
1 Cup Tomato Juice
15 Ounces Beef Broth
1 Bay Leaf
1 Tablespoon Worcestershire Sauce
1 Tablespoon Thyme
Melt 1 tablespoon of butter in a large saucepan over a medium heat. Add the lamb and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir for 7 minutes. Remove the meat to a plate and set aside. Melt the remaining 1 tablespoon of butter in the same pan. Add the potatoes, onion, leeks, carrots and garlic. Cook and stir for 5 minutes. Return the lamb to the pan and add the remaining salt, pepper and the other remaining ingredients. Continue to cook for 10 minutes until the stew comes to a boil. Reduce the heat to low. Put the lid on and cook for 2 hours. Ladle into bowls and serve hot. Serves 6
Oatmeal With Almonds & Fruit
The best oatmeal that I have ever had was when I took a trip to the Lake District in England about twenty years ago. The woman who ran the small inn would get up very in the morning and slow cook the oatmeal. It was unbelievably delicious. We can make our own delicious slow-cooked oatmeal with this easy recipe. Slow-cooked oatmeal also reheats beautifully on busy mornings. Make a large batch on the weekend and reheat individual portions in the microwave.
INGREDIENTS
2 Cups Toasted & Chopped Almonds
½ Cup Raisins
½ Cup Golden Raisins
½ Cup Dried Cranberries
1 Cup Diced Dried Apricots
12 Cups Water
3 Cups Scottish Oatmeal
1 Teaspoon Ground Cinnamon
¼ Teaspoon Kosher Salt
4 Tablespoons Maple Flakes
1 Cup Maple Syrup
Fresh Fruit For Garnishing (Optional)
In a small bowl stir together the almonds, raisins, golden raisins, cranberries and apricots. Set aside. In a large pot or Dutch oven, over a high heat, bring the water to a boil. Slowly whisk in the oats. Cook for 3 minutes stirring constantly. Reduce the heat to medium low. Add the cinnamon and salt. Cover and simmer for 60 minutes. Add the maple flakes during the last 5 minutes of cooking. Turn off the heat and stir in three-fourths of the almond-fruit mixture. Spoon the oatmeal into warmed bowls. Top with the remaining almond-fruit mixture, fresh fruit of your choice and warm maple syrup. Serve immediately. Serves 8
Tea Time Herbed Cream Cheese Sandwiches
I like to use herbs fresh from the garden or my local market. You can use parsley, watercress, basil, chervil or chives by themselves or in any combination. I prepare the cream cheese mixture in advance several hours and I always let it come to room temperature before spreading it on the bread.
INGREDIENTS
1 Cup Softened Cream Cheese
½ Cup Chopped Herb Leaves
1 Tablespoon Freshly Squeezed Lemon Juice
½ Teaspoon Hot Pepper Sauce
½ Teaspoon Paprika
8 Slices Wheat or White Bread With Crusts Removed
In a small sized mixing bowl, combine the cream cheese, herbs, lemon juice and hot pepper sauce. Spread about 2 tablespoons of the mixture on each slice of bread. Sprinkle with paprika. Put the slices together to make 4 sandwiches. Using a serrated knife, cut them diagonally into quarters. Makes 16 tea sandwiches.
I like to use herbs fresh from the garden or my local market. You can use parsley, watercress, basil, chervil or chives by themselves or in any combination. I prepare the cream cheese mixture in advance several hours and I always let it come to room temperature before spreading it on the bread.
INGREDIENTS
1 Cup Softened Cream Cheese
½ Cup Chopped Herb Leaves
1 Tablespoon Freshly Squeezed Lemon Juice
½ Teaspoon Hot Pepper Sauce
½ Teaspoon Paprika
8 Slices Wheat or White Bread With Crusts Removed
In a small sized mixing bowl, combine the cream cheese, herbs, lemon juice and hot pepper sauce. Spread about 2 tablespoons of the mixture on each slice of bread. Sprinkle with paprika. Put the slices together to make 4 sandwiches. Using a serrated knife, cut them diagonally into quarters. Makes 16 tea sandwiches.
Almond Tea Cake
Almonds and toffee bits combine to give this moist tea cake a winning touch.
INGREDIENTS
Tea Cake:
¾ Cup Sugar
½ Cup Softened Butter
2 Eggs
1 Teaspoon Almond Extract
1 Teaspoon Vanilla Extract
1 ½ Cups Unbleached Flour
¾ Cup Sour Cream
¾ Teaspoon Baking Powder
¾ Teaspoon Baking Soda
1/8 Teaspoon Salt
Streusel:
¼ Cup Toasted Sliced Almonds
¼ Cup Toffee Bits
Glaze:
¼ Cup Powdered Sugar
¼ Teaspoon Almond Extract
2 Teaspoons Milk
Preheat your oven to 350° F. Grease and flour a 9 inch round cake pan and set aside. In a large size bowl combine sugar, butter, eggs, almond extract and vanilla. Beat at a medium speed, scraping the bowl often, until creamy. Add all of the remaining tea cake ingredients. Mix well. Pour half of the batter into the prepared pan. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over the batter. Pour the remaining batter over the streusel filling. Sprinkle with the remaining almonds and toffee bits. Bake for 30 minutes until done. Remove from your oven. Cool for 10 minutes in the pan. Remove from the pan and cool completely on a wire rack. Stir together all of the glaze ingredients in a small size bowl. Drizzle over the cooled tea cake. Serves 8
Egg Salad Sandwiches
INGREDIENTS
6 Large Eggs
¼ Cup Mayonnaise
2 Tablespoons Ground Coarse Mustard
½ Cup Chopped Kalamata Olives (Optional)
¼ Cup Crumbled Pancetta
1 Tablespoon Chopped Fresh Dill
1 Tablespoon Chopped Fresh Rosemary
½ Teaspoon Coarse Salt
½ Teaspoon Fresh Ground Pepper
8 to 10 Slices Sourdough Bread – Crusts Removed
In a medium size saucepan, bring 8 cups of water to a boil over a high heat. Carefully add the eggs, one at a time. Cook the eggs for 10 minutes. Drain and cover with ice. Allow the eggs to cool for 20 minutes. Peel the eggs and finely chop and place in a medium size bowl. Add the mayonnaise, mustard, olives, pancetta, dill, rosemary, salt and pepper. Stir to combine. Evenly spread the egg mixture over half of the bread slices. Cut into quarters. Serve immediately. Makes 1 ½ cups or 4 to 6 sandwiches.
Toffee Ginger Shortbreads
I used my simple shortbread recipe and added toffee and crystallized ginger chips. These shortbread cookies came out amazingly delicious.
INGREDIENTS
4 Cups Unbleached Flour
1 Cup Sugar
1 Pound Softened Butter
½ Cup Crystallized Ginger Chips
8 Ounces English Toffee Bits
In a large mixing bowl combine the flour, sugar and butter. Mix thoroughly. Add the ginger chips and English toffee bits and mix. The dough should be in the shape of a ball. Press the dough into a medium size baking pan that has been lined with parchment paper. If you don’t have parchment paper don’t worry. You don’t need to grease the pan. Prick the surface with a fork making evenly distribute perforations. Bake in a preheated 375° F oven for 40 minutes until the shortbread is delicately brown. Remove from the oven and let cool for 15 minutes. Cut into squares and place onto a serving plate. Makes 32 shortbreads.
Note: I like to use Heath English Toffee bits.
