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Archive for St. Patrick’s Day

JULY 4TH RECIPE: Oreo Cookie Balls

oreo-cookie-balls-230

July 4th Oreo Cookie Balls. Photo courtesy
Kraft.

 

This no-bake recipe for Oreo Cookie Balls is fun to bring to a July 4th event. It’s easy enough so that you can delgate it to younger members of the household, who may just discover a love of making their own desserts.

Just by changing the garnish, it can be customized for Chanukah, Christmas, St. Patrick’s Day, Thanksgiving and Valentine’s Day. There are also links below to recipes that add specific touches for different special occasions.

RECIPE: OREO COOKIE BALLS

Recipe For 48 Pieces

  • 1 package (8 ounces) Philadelphia cream cheese, softened
  • 36 OREO cookies, finely crushed
  • 3 packages (4 ounces each) white chocolate, broken into pieces, melted
  • 1 tablespoon red, white and blue multi-colored sprinkles (or other colors to match the season or occasion
  • Preparation

    1. MIX cream cheese and cookie crumbs until blended.

    2. SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip in melted chocolate (see dipping tip below); place on waxed paper-covered rimmed baking sheet. Top with sprinkles.

    3. REFRIGERATE 1 hour or until firm.

     

    How to Easily Dip Cookie Balls

    To easily coat cookie balls with the melted chocolate, add the balls, in batches, to bowl of melted chocolate.

  • Use 2 forks to roll the balls in chocolate until evenly coated.
  • Remove the balls with forks, letting excess chocolate drip back into bowl.
  • Place the balls on a prepared baking sheet; let stand until chocolate coating is firm.
  • Store extras in a tightly covered container in the refrigerator.
  •  

    oreos-melting-snowmen-kraft-230

    Melting Snowmen Oreo Cookie Balls. Here’s the recipe. Photo courtesy Kraft.

     
    MORE OREO COOKIE BALLS RECIPES

  • For Anytime: Oreo Raspberry Cookie Balls and Triple Double Oreo Tartufo
  • For Chocolaholics: all chocolate Oreo Cookie Balls
  • For Christmas: Peppermint Oreo Cookie Balls
  • For Glamour: paint with edible gold dust and top with a chocolate-covered coffee bean
  • For Halloween: tint the white chocolate coating orange, paint the jack o’lantern face with melted chocolate or gels and use bits of pretzel thins for the stems
  • For St. Patrick’s Day: Oreo Mint Cookie Balls
  • For Valentine’s Day: Oreo Cherry Cookie Balls
  • For Winter: Melting Snowmen Oreo Cookie Balls
  •   

    Comments

    RECIPE: Mussels Escargot Style, With Maitre d’Hotel Butter

    mussels-escargot-style-garlicparsleybutter-millesimeNYC-230

    Mussels, escargot style. Photo courtesy
    Millesime Restaurant | NYC.

     

    Escargots don’t have much flavor. What brings them to life is the vibrant garlic-parsley butter, known in French cuisine as beurre maître d’hôtel butter.

    It’s a popular compound butter that’s used on fish, meat, noodles, potatoes, vegetables and you-name-it. It’s delicious year around, and ushers in spring with its bright hue.

    Substitute the escargots for mussels, as this inspired recipe from Millesime restaurant in New York City shows, and serve it as a first course.

    The only challenge is to decide what dishes you have to serve it in—most of us don’t have escargot dishes. But as you can see in the photo, anything will work. Have Champagne coupes? Time to use them for other than Champagne.

    We’ve suggested extra toast, below, because most people will want to soak up every last drop of the butter sauce.

    Going forward, we’ll use the American name for the butter sauce, sparing those who don’t speak French the need to pronounce beurre maître d’hôtel butter (burr meh-TRUH doe-TELL).

     
    RECIPE: MUSSELS IN GARLIC PARSLEY BUTTER

    Ingredients For 4 Servings

  • 30 mussels
  • Garlic parsley butter (recipe below).
  • 8 slices brioche or quality white bread
  •  
    Preparation

    1. MAKE the garlic parsley butter. Keep on the stove.

    2. REMOVE mussels and beards from shells; rinse and sauté lightly in butter.

    3. MAKE the toast and slice into quarters. Warm garlic parsley butter sauce as necessary.

    4. ASSEMBLE and serve: Fill dish with butter sauce, add six mussels and serve with toast points.

    5. REFRIGERATE any remaining garlic parsley butter for other use, including garlic bread.

     

    RECIPE: GARLIC PARSLEY BUTTER

    Ingredients

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons minced shallot
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  •  
    Preparation

    1. PULSE all ingredients in a food processor until smooth. Pour into a microwave-safe dish or small pitcher.

    2. KEEP on or near stove if making the mussels for immediate consumption. Otherwise, cover tightly and refrigerate until ready to use.

    3. HEAT before serving.

     

    compound-butter-browneyedbaker-230

    Garlic parsley butter, a compound butter known in French cuisine as maitre d’hotel butter. Photo courtesy Brown Eyed Baker.

     

    WHAT IS COMPOUND BUTTER

    Compound butter is preparation that combines unsalted butter with flavorful ingredients: fruits, herbs, nuts, spices and/or other savory ingredients (anchovies, capers, mustard, olives, etc.).

    It is often used in French cooking to create an instant sauce for anything from grilled steak to sautéed chicken and fish to vegetables; it is also stirred into soups and stews for added flavor.

    In the U.S., popular compound butters include strawberry butter for muffins, chipotle butter for corn on the cob, and perhaps the most familiar, garlic butter for garlic bread.

    Here’s more on compound butter, plus recipes.

      

    Comments

    FOOD FUN: Corned Beef & Cabbage Tacos

    Who thought that inspiration for St. Patrick’s Day would come from La Tortilla Factory?

    Corned beef and cabbage tacos!

    We love fusion food, but these tacos do present a challenge:

    Should we serve them with mustard, or with tomatillo salsa?
     
    EVERYTHING YOU WANT TO KNOW ABOUT MAKING TACOS

    The answer to this question and others concerning nouvelle tacos can be found in the new book, The Taco Revolution by Brandon Schultz.

    The book covers both traditional and new recipes, with chapters for beef, chicken, fish, pork, vegetable, breakfast and specialty tacos, plus sides, sauces and taco party advice.

    On the nonconventional list, there are fusion tacos galore, including:

  • Avocado and tofu taco
  • BLT taco
  • California roll taco with wasabi sauce and soy sauce for dipping
  • Caprese taco with mozzarella, tomato and basil
  • Chicken salad taco and tuna salad taco, both with mayo
  • Chicken tikka taco (say that three times fast)
  • Falafel tahini taco
  • Hawaiian pizza taco
  • Korean taco of rice and kimchi
  • Orange chicken taco
  • Reuben tacos with sauerkraut and thousand island dressing
  • Smoked salmon and cream cheese taco
  • Steamed broccoli taco
  • Thanksgiving taco with turkey, stuffing and cranberry sauce
  •  

    corned-beef-cabbage-tortillas-tortillafactory-230sq

    Tacos for St. Patrick’s Day. Photo courtesy La Tortilla Factory.

     

    Salivating or simply intrigued? Get your copy at Amazon.com in hardcover or Kindle editions.

      

    Comments

    TIP OF THE DAY: Irish Coffee

    Even if you don’t celebrate St. Patrick’s Day with parade-watching and partying, take the occasion to enjoy an Irish Coffee—a simply wonderful cup of coffee enhanced with Irish whiskey and whipped cream.

    It will be especially welcome in our neck of the woods: Mother Nature is giving us a wind chill factor in the teens, and possible snow.

    You might think that Irish Coffee is a centuries-old drink, enjoyed by generations of Irish folk around a hot fire at home or at the pub.

    But truth be told, it originated in the era around World War II during the dawn of transatlantic plane travel, when air travelers from America to Ireland took an 18-hour seaplane to Port of Foynes in County Limerick.

    In cold, damp weather, a hot cup of coffee or tea was offered upon arrival. When “something stronger” was requested, Irish Coffee was born.

    The name purportedly was bestowed when an American asked if the beverage was made with Brazilian coffee. He was told in return, “This is Irish coffee.”

     

    irish-coffee-rogers-cowan-230

    Irish Coffee. Any glass will do. Photo courtesy Rogers & Cowan.

     
    One passenger enjoying a cup was the owner of the Buena Vista Café in San Francisco. He brought the recipe home in 1952 and began serving the first Irish Coffee in the U.S.

    Here’s the full story.

    So get out the bottle of Bushmills, Jameson or Tullamore Dew. You don’t need a special glass handled pedestal mug that evolved to serve Irish coffee; any glass will do.

    Here’s the original Irish Coffee recipe plus variations. And if you don’t like coffee, there’s a recipe for Irish Hot Chocolate.

    Sláinte!*
     
    *Pronounced SLAWN-cha, SLON-che or SLON-tih depending on the area of Ireland, it means “health!” in Gaelic.
      

    Comments

    RECIPE: Avocado Fries, Green & Keen

    avocado-fries-chobani-230

    Baked avocado “fries.” Photo courtesy
    Chobani.

     

    Would you like baked avocado fries with that?

    This recipe from Chobani is a fun way to enjoy avocado—cooked! Since the avocado will be sliced and baked, it should be firm, not guacamole-soft.

    RECIPE: BAKED AVOCADO FRIES WITH
    CILANTRO LEMON DIPPING SAUCE

    Ingredients

  • 1-1/3 cup bread crumbs (we prefer panko)
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 2 large avocados
  • 1/2 cup flour
  • 2 eggs, beaten
  •  
    For The Dipping Sauce

  • 5 tablespoons plain 0% Greek yogurt
  • 3 tablespoons fresh cilantro, chopped
  • Juice from 1/2 lemon
  •  

    Preparation

    1. PREHEAT oven to 350°F.

    2. MIX together bread crumbs, pepper, salt and cumin in a medium-sized bowl and set aside.

    3. CUT the avocados in half and then slice them vertically.

    4. DREDGE the avocado slices in the flour, then in the beaten egg, then in the breadcrumbs.

    5. LAY on baking sheet covered with parchment paper to prevent sticking.

    6. BAKE for 10-12 minutes, checking frequently on status (baking times vary between ovens). Meanwhile…

    7. MAKE the dipping sauce. Place the yogurt, cilantro and lemon juice in a blender and mix until smooth and creamy in texture.

     

    avocado-lemon-230

    Ready to be baked. Photo courtesy California Avocado Commission.

     

    8. TRANSFER baked avocados to a serving plate and serve immediately with dip.

      

    Comments

    FOOD FUN: Leprechaun Gingerbread Men

    irish-gingerbread-men-grandmasmolassesFB-230

    Leprechaun gingerbread men. Photo courtesy
    Grandma’s Molasses and Brown Eyed Baker.

     

    Alas, leprechauns don’t deliver treats on St. Patrick’s Day (they could take a tip from the Easter Bunny). You’ll have to bake your own leprechaun gingerbread men.

    Make your own gingerbread cookie recipe or use this one from Brown Eyed Baker for Grandma’s Molasses:

    RECIPE: GINGERBREAD MEN

    Ingredients For 30 Cookies

  • 3 cups all-purpose flour
  • 3/4 cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 teaspoon. baking soda
  • 3/4 cup (6 ounces) unsalted butter, cut into 12
    pieces and softened slightly
  • 3/4 cup molasses
  • 2 tablespoons milk
  •  
    PREPARATION

    1. USE a food processor fitted with steel blade. In the workbowl process flour, sugar, cinnamon, ginger, cloves, salt and baking soda until combined, about 10 seconds.

    2. SCATTER butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. (Alternatively, in the bowl of a standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1½ minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.)

    3. SCRAPE dough onto work surface; divide in half. Working with one portion of dough at a time, roll ¼-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)

    4. PREHEAT oven to 350°F. Line two cookie sheets with parchment paper.

    5. REMOVE one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into gingerbread people or round cookies, transferring shapes to parchment-line cookie sheets with a wide metal spatula, spacing them ¾-inch apart. Repeat with remaining dough until cookie sheets are full.

    6. BAKE cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheet from front to back halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.

    7. GATHER scraps; repeat rolling, cutting and baking in steps 3 and 5. Repeat with remaining dough until all dough is used.

    6. DECORATE with royal icing once cookies are cool. Store in an airtight container at room temperature for up to 1 week.

     
    ROYAL ICING RECIPE

    Ingredients

  • 6 cups confectioners’ sugar
  • 1/2 teaspoon cream of tartar
  • 4 egg whites, beaten
  • Optional: food color (for gingerbread, green and yellow)
  •  
    Preparation

    1. SIFT together sugar and cream of tartar.

    2. BEAT in 4 beaten egg whites with an electric mixer. Beat for about 5 minutes or until the mixture is thick enough to hold its shape.

    3. TINT with food color as desired.

      

    Comments

    RECIPE: Corned Beef & Shamrock Appetizers

    What a great accompaniment to a pre-dinner beer on St. Patrick’s Day! The “shamrock” is made with a shamrock cookie cutter and sliced avocado.

    Who’d have thought to pair corned beef and avocado? The California Avocado Commission!

    RECIPE: SHAMROCK AVOCADO & CORNED BEEF BITES

    Ingredients

  • 1 ripe avocado
  • 2 sweet gherkin pickles, diced
  • 16 rye, multigrain or water crackers
  • 32 squares (about the same size as the crackers) cooked
    corned beef
  • Small shamrock cookie cutter
  •  

    shamrock-avocado-bites-calavocado-230

    Cute appetizers for St. Patrick’s Day. Photo courtesy California Avocado Commission.

     

    Preparation

    1. MAKE shamrocks. With the peel still on, slice four slices (¼-inch thick) from the sides of the whole avocado. Remove seed from center section and slice the avocado in half lengthwise. Peel slices. Using a small shamrock-shaped cookie cutter, cut shamrock-shaped avocado pieces for each cracker. Cover surface with plastic wrap so avocado doesn’t discolor; set aside.

    2. PLACE remaining avocado in a small bowl and stir in pickles. Spread avocado mixture on each cracker.

    3. TOP with two squares of corned beef, then an avocado shamrock. Serve.

     
    MORE IRISH-STYLE RECIPES

  • Lucky Irish Twice Baked Potatoes: recipe
  • Corned Beef & Killarney Avocado Slaw Sandwich: recipe
  •   

    Comments

    RECIPE: Avocado & Sour Cream On Toast

    Avocado and sour cream on toast is a favorite breakfast of Chef Lorena Garcia.

    It looks like poached eggs, but it’s sour cream atop the chopped avocado.

    And while it’s a south-of-the-border concept, it’s a great green dish for St. Patrick’s Day. Not everything has to be corned beef, cabbage and soda bread.

    RECIPE: AVOCADO ON TOAST

    Ingredients

  • Toasted peasant bread or rye bread
  • Avocado, sliced, cubed or otherwise cut up
  • Sour cream
  • Garnish: minced chives, chile flakes
  •  
    Preparation

    1. TOAST bread. Top with avocado slices.

     

    avocado-toast-cheflorenagarcia-230

    Delicious anytime, try it for breakfast on St. Patrick’s Day. Photo courtesy Chef Lorena Garcia.

     

    2. GARNISH with sour cream, minced chives and chili flakes.

      

    Comments

    RECIPE: Irish Cream Liqueur Cheesecake


    Bit-of-Irish Cheesecake with Irish cream
    whiskey. Photo courtesy Kraft.

     

    We love cheesecake, we love cream liqueur. So how could we pass up this “Bit Of Irish” cheesecake, with Irish cream whiskey and a pecan crust to boot!

    It serves 16 in “sensible” slices.

    RECIPE: Irish Cream Liqueur Cheesecake

    Ingredients

  • 1-1/2 cups finely chopped pecans
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese,
    softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 cup sour cream
  • 1/4 cup Irish cream liqueur
  • 4 eggs
  •  
    Optional St. Patrick’s Day Garnish

  • Green sanding sugar, scattered or sprinkled over a shamrock-shaped template to create a shamrock design (see the photo above)
  • Shamrock cookie (made or bought)
  • Shamrock cut from green-colored marzipan
  •  
    Preparation

    1. HEAT oven to 325°F.

    2. MIX nuts, 2 tablespoons of sugar and the butter. Ppress onto bottom of 9-inch springform pan. Bake 10 minutes.

    3. BEAT cream cheese, 1 cup sugar and the flour in large bowl with mixer until blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

    4. BAKE 1 hour 5 minutes, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

    5. ADD optional garnish just before serving.

     

    CREAM LIQUEUR VS. CREME LIQUEUR

    They’re not the same.

    Crème Liqueur

    A crème liqueur (pronounced CREHM) is a liqueur with a large amount of added sugar, which gives the liqueur a near-syrup (thicker) consistency—and a much sweeter flavor. Crème liqueurs contain no cream or other dairy; “crème” refers to the consistency.

    Examples include crème de cacao (chocolate), crème de cassis (black currant), crème de menthe (mint) and crème de mûre (blackberry), among others.

    Cream Liqueur

    A cream liqueur is a liqueur that includes dairy cream among its ingredients. The most popular is Baileys Irish Cream, which uses Irish whiskey and chocolate flavors. There are dozens of brands, including Carolan’s, Duggan’s and St. Brendan’s.

    Other types of cream liqueurs include:

     

    baileys-irish-cream-230

    The original Baileys Cream Liqueur—delicious sipping anytime! Photo courtesy Diageo.

  • Amarula from South African, based on marula fruits which provide notes of banana, caramel, chocolate cinnamon
  • Creme de la Creme Maple Cream from Canada, which adds maple syrup
  • Cruzan Rum Cream from Saint Croix, U.S. Virgin Islands, with a base of rum
  • Dooley’s Cream Liqueur from The Netherlands, which uses Belgian toffee and vodka.
  • Heather Cream from Scotland, with a base of Scotch whisky
  • Voodoo Classique Cream Liqueur from India (although the marketing harkens to Tuscany, Italy), which includes whiskey and “exotic ingredients”
  • Voyant Chai Cream from the U.S., which incorporates rum, black tea and spices (here’s our review)
     
    Here are even more cream liqueurs.
     

    DOES THE CREAM SPOIL?

    The manufacturer of Baileys Irish Cream says that its product has a shelf life of 30 months. It guarantees the flavor and consistency for two years from the day it was made, whether the bottle is opened or unopened, stored in a refrigerator or not.

    The only requirement is that the bottle be stored away from direct sunlight, and between 32°F and 77°F.

    The properties of other cream liqueurs may vary.

      

  • Comments

    RECIPE: Peppermint Paddy Martini

    For those who like things minty, here’s a fun drink for St. Patrick’s Day: a Peppermint Paddy Martini.

    The recipe is from McCormick, which uses its McCormick Pure Peppermint Extract to create the mintiness.

    Note that Peppermint Paddy, not Peppermint Patty or Peppermint Pattie, is the right name for this drink.

  • Peppermint Patty, the Peanuts character, was inspired by a bowl of peppermint candy on Charles Schulz’s desk.
  • Peppermint Patty first appeared in the Peanuts comic strip on August 22, 1966.
  • The York Peppermint Pattie, no relation to Peppermint Patty, was introduced in 1940.
  •  
    And while we’re on the subject, it’s St. Paddy’s Day, not St. Patty’s Day. Here’s why.

     

    peppermint-paddy-martini-mccormick-230

    It may look like mousse, but it’s a Peppermint Paddy Martini. Photo courtesy McCormick.

     

    RECIPE: PEPPERMINT PADDY MARTINI

    Ingredients For 4 Cocktails

  • 8 ounces Irish cream liqueur
  • 2 ounces crème de cacao liqueur
  • 2 ounces vanilla vodka
  • 2 ounces heavy cream
  • 1/4 teaspoon pure peppermint extract
  • Optional garnish: peppermint whipped cream (recipe below)
  • Optional rim garnish: coarse sugar*
  •  
    *Use sanding sugar or a raw brown sugar such as demerara or turbinado (Sugar In The Raw). You can find green sanding sugar, shown in the photo below, in baking supplies stores or online.

     online

    green-sugar-crystals-dressmycupcakeAMZ-230

    Green sanding sugar. Photo courtesy
    Dress My Cupcake | Amazon.

     

    Preparation

    1. PREPARE Martini glasses with optional sugar rim. Wet the outside rim of martini glass with peppermint extract. Dip glass in coarse sugar to lightly coat.

    2. FILL cocktail shaker 1/3 full with ice. Add first 5 ingredients; shake until well mixed and chilled. Strain into glass.

    3. TOP each with a dollop of Peppermint Whipped Cream, if desired.

     
    PEPPERMINT WHIPPED CREAM

    Ingredients For About 2 Cups

  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/4 teaspoon pure peppermint extract plus more for rim
  •  
    Preparation

    1. BEAT cream, confectioners’ sugar and peppermint extract in medium bowl with electric mixer on high speed, until stiff peaks form.

    2. POUR in Martini, top with whipped cream and serve.

      

    Comments

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