We really enjoyed our first St. Patrick's Day celebration Live Bake Love style and we hope you will gather together with your friends and family and do the same. It will defintely be a tradition for Faye and I. Happy cooking everyone!
Guinness Braised Short Ribs
Irish Whiskey Roasted Salmon
Herb and Cheddar Scones
Colcannon (mashed potatoes mixed with bacon, shallots, kale and cabbage)
Honey & Lime Roasted Carrots
Apple Cake with Caramel Irish Cream Sauce
Guinness Braised Short Ribs
5 lbs of beef short ribs cut english style
salt & freshly ground pepper to taste
4 tablespoons canola oil
2 yellow onions, diced into large chunks
4 carrots, peeled and diced into large chunks
3 celery stalks, diced into large chunks
7 garlic cloves, sliced
2 cups stout
3 cups beef stock
Preheat oven to 300.
Season the short ribs generously with salt and pepper on all sides.
In a dutch oven, heat the canola oil over med-high heat until almost smoking. Working in batches, brown the short ribs on all sides. This process can take 3-5 minutes per side. Don't rush the process, you want a nice brown crust to form. Also, don't over crowd the pot otherwise you will wind up steaming the meat instead of browning it. Browning the meat is essential to the flavor and tenderness of the meat. Remove the ribs to a platter.
To the same pot, add the onions, celery, carrots and garlic. Saute for approx 5 miniutes or until just softened.
Return the meat to the pot. Try to nestle them into the vegetable in a single layer. Add the stout and beef stock. The ribs should be almost covered.
Cover and place in the oven. Bake until meat is very tender, approx 4 hours. Remove from oven.
Remove the ribs to a serving platter. Top with chopped fresh parsley if desired.
Skim as much fat as possible from the top of the pan juices. Place approx 3 cups of the pan juices (including vegetables) into a food processor or blender and process until smooth. Serve this sauce alongside the ribs.
Serve warm. Leftover should be stored in the refrigerator for up to 2 days.
Source: William Sonoma
Irish Roasted Salmon
2 tablespoons honey
1/4 cup apple cider vinegar
1/4 cup Irish Whiskey
2 teaspoons chopped fresh thyme
1 1/2 teaspoon grated lemon zest
2 tablespoon vegetable oil
salt & fresh ground pepper to taste
4 (6oz) salmon fillets
Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinade 4 hours in the refrigerator (alternately you can marinade for one hour on the countertop).
Preheat oven to 450.
Remove salmon from the marinade and place on a rack over a roasting pan. I used a broiler pan.
Roast for 10-12 minutes, basting once with the marinade, until golden and white juices are just beginning to appear.
Remove from oven, place on a platter and serve.
Irish Apple Cake with Caramel Irish Cream and Fresh Whipped Cream
1 3/4 sticks of unsalted butter, softened
1 cup organic cane sugar (or granulated sugar)
3 large eggs, room temperature
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup walnut, coarsely chopped
2 cups all purpose flour
2 apples, chopped into small cubes
Caramel Irish Cream Sauce Ingredients:
1/2 cup heavy cream
1/4 cup organic cane sugar (or granulated sugar)
2 tablespoons brown sugar
1 can sweetened condensed milk
1/4 cup Bailey's Irish Cream with a hint of caramel (or regular Bailey's)
Fresh Whipped Cream Ingredients:
1 1/3 cup heavy whipping cream
3-4 tablespoons powdered sugar
Preheat oven to 350.
Cream together butter, sugar and eggs until creamy. Stir in cinnamon, nutmeg, salt, baking powder and baking soda. Add flour and stir just until mixed. Add apples and stir just until incorporated.
Pour into a bundt pan and bake for 45 minutes to 1 hour until cake is golden brown and a toothpick inserted in the center comes out clean.
Turn cake out onto a cake platter as soon as you remove it from the oven.
Put all ingredients in a medium saucepan and bring to a boil. Boil for 2 minutes and let cool before serving.
Fresh Whipped Cream Directions:
In the bowl of an electric stand mixer (or hand held mixer) fitted with the whisk attachment, whisk the cream on med-high heat unil just before soft peaks form. Gradually add the powdered sugar and continue to whisk until soft peaks form.
Serve each slice of cake with a drizzle of the Caramel Irish Cream Sauce and a generous dollor of fresh whipped cream.
Store the cake covered in an air tight container for up to 3 days. Keep the Caramel Whiskey Sauce stored in an air tight container in the refrigerator for up to 3 days. Heat sauce before serving.
Fresh whipped cream can be made a few hours before serving and is best used the same day.
Source: What's for Dinner
*Since the Colcannon was so delicious, we wanted to share that recipe with you too. You can find it here. The only change I made was I left out the leeks. Next time I'll use Yukon Gold potatoes instead which are my favorite potatoes to use when making mashed potatoes. I think they're more flavorful than Russets.
Another great meal shared with family and friends!