Irish Recipes Bronx NY
Jackson Heights, NY
Irish food is hearty and comforting, but it’s probably most familiar as pub food. That may be where the “Irish seven-course dinner” found its definition: “a six-pack and a potato.” Sounds like an Irish joke. But it turns out that at least three famous Irish dishes can be adapted to create hors d’oeuvres handsome enough for the fanciest spread.
Makes about 5 cups (number of canapés will depend on size of each one)
1½ lbs. russet potatoes, scrubbed
½ c. (1 stick) unsalted butter
¾ c. hot milk
Salt and fresh ground black pepper
½ head cabbage
¼ lb. cooked ham, cubed
¼ lb. bacon, fried crisp and crumbled
2 scallions, finely chopped
Cocktail crackers or toast points
Cheese, such as Kerrygold Dubliner, cubed
Strips of shaved ham
Red curry powder
Steam the potatoes in their skins for 30 minutes. Allow to cool, then scrape away skins with a fork. Quarter the potatoes; process them through a ricer or chop fine with a knife. Mash thoroughly to remove all lumps. Add ½ stick of butter in pieces. Gradually add hot milk, stirring continually. Season with salt and black pepper. Set aside. Boil cabbage in unsalted water until the water turns dark. Add 1 tablespoon butter to tenderize the cabbage; replace lid for 2 minutes. Drain cabbage; remove the core and chop the cabbage into very small pieces. Add cabbage, ham, bacon and scallions to the mashed potatoes. Stir thoroughly. Assemble canapés: Mound Colcannon neatly onto a cracker. Finish with a party pick carrying cheese interwoven with a ribbon of shaved ham. Dust lightly with red curry powder. Arrange canapés on serving tray. Serve warm or at room temperature.
This recipe was adapted from online sources.
Dublin Coddle Cups
Makes about 7 cups of filling
1 lb. Irish sausages (or mild breakfast sausage)
1 lb. thick-sliced bacon
1 lb. red potatoes, peeled and finely diced
2 large yellow onions, finely diced
2 large carrots, scraped and finely diced
1 qt. chicken stock, heated
1 qt. whole milk, heated
1 bay leaf
Salt to taste
White pepper to taste
Puff pastry shells (prebaked appetizer size from the supermarket)
Dubliner cheese, shaved with a peeler
Sliced fried bacon, cut in ½-inch pieces
Fresh parsley, chopped
In a large heavy-bottomed pot or Dutch oven over medium-high heat, cook bacon until crisp. Set aside. Cook sausage until done, then slice and finely dice. Cook onions and carrots in hot drippings (or, if you prefer, use canola oil) until the onions are soft and translucent. Use medium-high heat and stir frequently.
Add potatoes. Add hot chicken stock and milk. Season with a bay leaf, and add salt and pepper to taste. Cook until potatoes are soft. Remove from heat; use a slotted spoon to place vegetables and meat in a separate container. Place a teaspoon of vegetables and meat into pastry shells. Top with cheese and bacon. Garnish with chopped parsley. Serve warm.
This recipe was adapted from online sources.
author: Margaret Maples
Irish Club Sandwiches
Makes 28 small sandwiches
Savory Irish Soda Bread
3 c. flour
1 tbsp. baking powder
1/3 c. white sugar
1 1/8 tsp. salt
1 tsp. baking soda
1 tsp. ground coriander
1 tsp. dried oregano
1 egg, lightly beaten
2 c. buttermilk
¼ c. unsalted butter, melted
14 slices bacon
28 slices shaved turkey
28 slices shaved ham
28 slices Swiss cheese
Preheat oven to 325 degrees. Butter a 9-inch-by-5-inch loaf pan. Line with parchment, letting the parchment extend about 2 inches on each end. Set aside. Combine flour, baking powder, sugar, salt, baking soda, coriander and oregano. Whisk together egg and buttermilk; add to dry mixture and stir just until moistened. Add melted butter and stir. Pour batter into prepared pan. Bake for 65 to 70 minutes. The bread is done when a toothpick inserted in it comes out clean. Cool on a wire rack. Wrap in foil overnight to enrich flavor.
Build the club sandwiches:
Lightly toast three slices of soda bread. Spread the base slice with mayonnaise. On the base, layer on turkey, ham and lettuce. Add a second slice of toast and continue layering with bacon, Swiss cheese and lettuce. Top with the final piece of toast. Place toothpicks at the compass points (north, south, east west). Slice the sandwich in a big X, creating four small sandwiches, each pierced with a toothpick. Insert another toothpick in the bottom of each one, and arrange the finished sandwiches, points up, on the serving tray.
The Savory Irish Soda Bread recipe was developed from a recipe on the Web.