Category irish

baked irish style parsnips

Baked Irish-Style Parsnips

2 1/2 pounds parsnips
2 ounces butter or bacon fat
3 tablespoons stock
Salt and pepper to taste
Pinch of nutmeg

Serves 6 to 8.

Preheat oven to 375 degrees F.

Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg...

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bailey’s irish cream bundt cake

Bailey’s Irish Cream Bundt Cake

1 (18.25 ounce) box yellow or chocolate cake mix
1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix
4 eggs
1/2 cup vegetable oil
3/4 cup Bailey’s Irish Cream liqueur
Sifted confectioners’ sugar or Bailey’s Irish Cream
    Glaze or Bailey’s Cream Cheese Frosting
Small St. Patrick’s Day cake decorations (optional)

In a large bowl, combine cake mix, pu...

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sticky toffee pudding

Sticky Toffee Pudding

Source: Beginish Restaurant, Dingle, Ireland

12 servings

8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup unsalted butter, at room temperature
1 cup packed golden brown sugar
4 large eggs
1 3/4 cups self-rising flour, divided
2 tablespoons instant coffee granules
1 teaspoon baking soda
Confectioners’ sugar
Whipped cream or vanilla ice cream

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popover pudding with irish bacon

Popover Pudding with Irish Bacon

Source: Gourmet – December 1998

This recipe is a variation on the classic English dish toad in the hole, which combines Yorkshire pudding batter with English sausage. If desired, you may substitute Canadian bacon for the Irish bacon called for...

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dutch oven corned beef brisket

Dutch Oven Corned Beef Brisket

4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer

1. Preheat oven to 300 degrees F (150 degrees C).

Rinse the beef completely and pat dry. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom...

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