Think you need to eat green this Saint Patrick’s Day? Think again. Come Saint Patrick’s Day, few desserts can stand up to the mighty Guinness Chocolate Cake – until now. Irish Red Velvet Cake is as cheery as a wee leprechaun’s cheeks and as fiery as his beard. The crimson batter contains a dusting of cocoa and is bound with buttermilk – both characteristics of a traditional Red Velvet Cake, popular in the American South. But a few glugs of O’Hara’s Irish Red Ale gives this otherwise ordinary cake Celtic edge. This delightful Irish-American fusion makes an ideal dessert for the 40 million Irish Americans who celebrate Saint Patrick’s Day every year. (And, since Saint Patrick’s Day is more widely celebrated by Irish Americans than the Irish, this fusion turns out to be quite apropos.) What is an Irish Red Ale? Irish Red ales are reddish-brown in color and full-bodied. In the case of O’Hara’s, toasted malt sweetens the drink, while a bit of hops deepens the finish. Too much of the bubbly brew can give the Irish Red Velvet Cake a yeasty, bread-like flavor – a modest 1/2 cup does the trick. Cutting back on the …
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Sometimes it’s hard being a mom. Take this week, for example. People I don’t even know have been throwing candy at my daughter from giant parade floats. They call it Halloween, but I call it “the reason why my daughter is still awake an hour and a half past her bedtime, thrashing around like a junkie in withdrawal.” You see, I don’t let Ava eat all her candy in one sitting. She gets a couple of pieces at snack time for a few days in a row. That’s it. Any candy that remains gets donated to the Laura Dester Shelter, for kids in crisis situations. Ava’s reward for sharing? A fun adventure to either Incredible Pizza or the Zoo. Her choice. All this to say that Ava clearly hasn’t consumed a ton of candy but what she has eaten went straight to her crazies. Now is the time for something wholesome. Something nutritious. Something unabashedly Russian to sort her out. Enter Pumpkin Olad’yi. It’s practically science: whenever I mention Russian food, 9 out of 10 people suggest we try …
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Sometimes we need a do over. A chance to get it right. And a little forgiveness. Because in every mishap is a silver lining. Especially when it comes to sweet, crumbly dulce de leche filled alfajores – the popular South American cookie. One bite instantly dissolves on the tongue into a cloud of tender lemon zest deliciousness. Divine. But back to forgiveness. Specifically, I need to forgive my sweet, bumbling husband for being so thoughtful as to fill up the cooler with ice for our 3 1/2 hour road trip, yet being so forgetful as to overlook returning the cookie dough to the cooler. I need to let go of the grief that the cookie dough rode in the bed of our pickup truck, saran wrap in the wind, balanced precariously on top of my red suitcase, all the way to our family vacation in Beaver’s Bend. And I need to accept that, because it was 100F and sunny, the cookie dough could never be cooked. In situations like this, it’s all about the silver …
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Hokey Pokey, it would seem, is not just a toddler’s dance. Down Under, it’s a beautiful, fluffy, yet crispy piece of confectionery delight enjoyed from New Zealand to England. Even Nigella Lawson loves a good nibble of this treat – straight out of a gift box, in the car – from time to time. Traditional recipes use golden syrup, but since I don’t have any of that, I used honey which gave the hokey pokey the most incredible, buzz-worthy flavor and just about turned me into a honey bee. Friends at my writer’s group suggested it tastes somewhat like peanut brittle without the peanut. All the tiny air holes make it crunch like a wafer, though. In my reading, I found that many people have trouble making this sweet treat, even though there are only three ingredients. As with any candy making, a good candy thermometer is a great idea, although I double checked my reading by dropping the candy into a bowl of ice water and found that to be more reliable. You’ll see. P.S. You can crumble hokey …
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Makes 1 loaf I like a bread that can stick to my ribs, but not necessarily to my hips. I don’t think I’m asking too much, and I think I just may have found the answer to my prayers with this Irish Brown n’ Oat Soda Bread. It’s healthy (75% whole wheat) and hearty (thanks to a happy sprinkle of oats). This dense, savory, crusty quickbread is best eaten warm, slathered with butter, even though the butter will definitely stick to your ribs and your hips. It’s worth it, though. Feel free to thank Ireland. Ingredients: 3 cups wheat pastry flour 1 cup white pastry flour 1/2 cup steel cut Irish oats (I used the 3 min oats by McCain’s) 1 tsp baking soda 1 tsp salt 2 cups buttermilk (a bit more or less, as needed to get a sticky texture) butter, for brushing top of loaf (optional) Method: This recipe is as easy as 1, 2, 3….4. 1. Preheat the oven to 375F. Whisk together the dry ingredients: whole wheat and regular pastry flour, …
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Makes an 8″ layered cake So here we are, cooking the world A-Z… and I come across this epic Irish cake. I make this adaptation and… just like that – my life is complete. I don’t have time to do my hair or makeup, but – I promise you – I’ll always have time for this cake. It’s rich and dark, like an Irish sky at midnight… brightened by sweet, sweet Bailey’s buttercream, which gilds everything like moonlight. The perfect pair. The perfect balance. Especially for breakfast. In my slippers. When no one is looking. (Possibly with a big cup of Irish coffee). Don’t worry – the alcohol cooks off, and the Bailey’s frosting? It simply contains the same amount of alcohol as you’d find in vanilla extract. So, go for it, take a bite of Irish nighttime. NOTE: You may find it easiest to bake the cake and do the frosting “crumb coat” one day, then the next day decorate it with the final layer of frosting. Update, March 2013: I added more powdered …
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Serves 6 My husband is officially in love with Bulgaria. To be fair, he didn’t stand a chance. Second only to pure sugar, Keith loves anything that includes butter, pastry, or cheese. This recipe boasts all three, and in eye-popping quantities. Not to say it was love at first sight. It wasn’t. After all, my pastry skills are minimal. But, hey, we can all use a little forgiveness in the kitchen, from time to time. Especially when it comes to pastries. Thankfully, phyllo dough spreads, puffs and crackles haphazardly, hiding flaws brilliantly. Bulgarians serve this vegetarian cheese pastry room temperature or cold with plain yogurt on the side. Add spinach for a healthy variation. Note: Bulgarian yogurt, a little runny and decidedly tangy, is available for purchase at health food stores. Ingredients: 6 eggs 1/2 tsp baking soda 3/4 lb sirene cheese (or feta) 1/2-1 stick butter 1/2 package of thawed phyllo dough (about 21 individual sheets) Method: 1. Preheat oven to 350F. Melt some butter. NOTE: You’ll need half a ton of butter, or …
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