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A Warm and Cozy Dessert Anytime – Irish Apple Cake

it has been a very hectic week around here, which is why I haven’t had a chance to really post anything since a few days ago. I have been busy at work and with meetings at Sean’s school, Michelle was away on business and then came home, Sean has been busy at school and then sick and spring break is upon us with Easter right around the corner. It feels like we haven’t even had a chance to breather lately and the weather has been helping, with snow falling here on and off all day. Anyway,enough complaining about all of that stuff and let’s try to get down to some cooking! I had made this dessert last week as a nice Irish dessert that seemed perfect for right around St. Patrick’s Day and I got the recipe from The Complete Irish Pub Cookbook. It is for an apple cake that makes use of just a few ingredients and it does not take any time at all to put it together. In about an hour you can have a nice dessert so it is a good one to keep in mind anytime you have a few apples around and you want a dessert in a hurry.

Irish Apple Cake

2 large cooking apples, such as Granny Smith

1 1/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup (1 stick) butter, plus extra for greasing

1/2 cup plus 1 tablespoon superfine sugar

2 eggs

1-2 tablespoons milk

confectioner’s sugar, for dusting

For the Streusel Topping:

1 cup all-purpose flour

6 tablespoons butter

1/2 cup superfine sugar

Preheat the oven to 350 degrees. Grease a 9-inch round springform cake pan. To make the streusel topping, sift the flour into a medium bowl and rub in the butter with your fingers until the mixture resembles coarse crumbs or bread crumbs. Stir in the superfine sugar and set the topping aside.

Peel, core and thinly slice the apples. To make the cake, sift the flour into a medium bowl with the baking powder, ground cinnamon and the salt. Place the butter and the superfine sugar in a separate large bowl and beat them together with an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes. Gradually beat in the eggs, adding a little bit of the flour mixture with the last addition of egg. Gently fold in half of the remaining flour mixture, then fold the rest of the flour mixture in with the milk.

Spoon the batter into the prepared springform pan and smooth the top of the batter. Cover the top with the sliced apples and then sprinkle the streusel topping evenly over the top of the apples. Bake the cake in the preheated oven for 1 hour or until the top is browned and firm to the touch. Let the cake cool in the pan before removing the sides of the springform pan. Dust the cake with confectioners’ sugar before serving.

This cake tastes great when it is a little bit warm and you can serve it with some ice cream or fresh whipped cream on the side. It rose more than I thought it would at first as I was a little concerned as I put the batter in the pan that it seemed to dry, but it all came out nicely in the end and the cake was moist and flavorful. If you do not have superfine sugar you can make your own simply by processing granulated sugar in the food processor for about 1 minute. This is a nice dessert to make since it uses things you typically have around the house so you can throw it together if you need something last-minute for home or to bring to someone else’s home.

That’s all I have for today. Check back next time for another recipe. Hopefully this week will be better than the last and I will have more time to get on here and share some recipes. Until then, enjoy the rest of your day and enjoy your meal!

irishapplecake

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Posted by on March 28, 2015 in Brunch, Cakes, Cooking, Dessert, Fruit

 

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Another Easy Awesome Side Dish – Whiskey Glazed Carrots

You can never have too many options when it comes to making side dishes. I am always looking for something different to do with vegetables. They can get kind of boring if you just do the same thing over and over again. After awhile you start to feel as if you don’t even want to have certain vegetables because you get tired of having them the same way all the time. I think this happened to me with carrots for a bit and for a time I rarely made them at all unless they were just an added component of another part of the dish. I am trying to get them back into my vegetable rotation now because they are great for you, are inexpensive and actually quite versatile in what you can do with them since you can make them so many ways. Such is the case with this recipe I came across not that long ago for whiskey glazed carrots. I got this one from a cookbook I received for Christmas this year called “The Complete Irish Pub Cookbook.” If you are looking for some new Irish recipes to try, this is the book for you. This choice is a very easy one and simple to make and you could certainly omit the whiskey if you prefer not to have it, but it gives a decidedly Irish touch and flavor to the dish.

Whiskey Glazed Carrots

1 teaspoon sugar

1/2 teaspoon black pepper

Pinch of salt

1/4 cup vegetable or peanut oil

3 tablespoons butter

4 carrots (about 1 pound) diagonally sliced into 1/2-inch circles

3/4-inch piece fresh ginger, sliced into matchstick strips

2 tablespoons Irish whiskey

1/2 cup chicken broth or water

Combine the sugar, pepper and salt in a small bowl and set aside.

Heat the vegetable oil and half of the butter in a large skillet set over medium heat. Add the carrots in a single layer and sprinkle them with the sugar mixture. Cook the carrots over medium-high heat for 3 minutes, then start turning the slices with tongs and reduce the heat if necessary to prevent them from burning. When the carrots are slightly browned on both sides and starting to blacken at the edges, transfer the carrots to a plate.

Clean the skillet with paper towels. Add the ginger to the now-empty skillet and cook it over medium-high heat for 1 to 2 minutes until it is golden. Remove the ginger from the skillet and add it to the carrots.

Add the remaining butter, the Irish whiskey and the chicken broth or water to the skillet. Bring the mixture to a boil and then allow it to simmer for 3 minutes or until it begins to thicken and turn syrupy. Return the carrots and ginger to the skillet and swirl the carrots with the syrup for 1 minute. Serve.

Very quick and easy to do and they taste great. The syrup really helps to bring out the sweetness of the carrots and adds a really nice glaze to the dish. These are perfect to serve with any type of meat, pork or poultry dish and I think the whiskey adds just a hint of flavor without overpowering the carrots at all. It is a good quick dish to keep in mind for St. Patrick’s Day as well.

That’s all I have for today. Check back next time for some more recipes. I have plenty of entrees that I have tried lately that are great to try for weeknights or weekends. until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on February 23, 2014 in Cooking, Side Dishes, Vegetables

 

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Jennifer Probst

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Laissez Faire

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