St. Patrick’s Day Recipes

Celebrate Saint Patrick’s Day with Recipes from Jennifer Daskevich

www.sandwichamerica.com

www.alittlegourmeteveryday.com

 

 

Celtic Mule

Recipe Courtesy Jennifer Daskevich

www.sandwichamerica.com

www.alittlegourmeteveryday.com

 

The Moscow Mule is a now famous drink said to be created at the Cock n’ Bull pub in Los Angeles in 1941.  This version substitutes Irish whiskey and creates a light refreshing drink to celebrate Saint Patrick’s day.  Be careful, this may be light and refreshing but the whiskey gives it a great punch.

 

Ingredients

 

  • 4 lime wedges plus two for garnish
  • 10 Leaves of Mint plus 2 sprigs for garnish
  • 4 ounces of Irish Whiskey
  • 4-6 ounces of Ginger Beer

 

Directions

 

In each two copper mugs or bucket glasses muddle two limes and five mint leaves.  Fill Glass with ice.  Pour in whiskey, fill with ginger beer and pour into a shaker then back into glass.  Garnish with a lime wedge and a sprig of mint.

 

Irish Lamb Stew

Recipe Courtesy Jennifer Daskevich

www.sandwichamerica.com

www.alittlegourmeteveryday.com

 

 

Lamb stew is a basic dish but can be void of flavor.   By following a few easy steps you can be sure your lamb stew has great and robust flavor.  Australian lamb is my favorite lamb to use.  Australian lamb has a milder taste and richer marbling—the results of both breeding and the fact that the animals are sometimes fed grain during the last weeks of their lives.  The flavor and quality are great and you can now find Australian lamb throughout North North America.

 

Be sure to do all the cooking for this dish in one big pot to take advantage of all the flavors as they develop.  By dredging the meat first in seasoned flour and then searing and browning the meat you develop a great flavor that will permeate the stew.  By leaving the bones in to braise with the stew, you will get a richer more flavorful stew than without the bones.  Once you go with the bones you won’t ever want to make stew without them again.   I like to elevate this rustic dish by finishing it in the oven with puff pastry to create beautiful single serving portions for your guests.

 

Ingredients:

 

  • 4 ½ pounds lamb shoulder chops, each 1 to 1 ½ inches thick
  • Kosher Salt
  • Fresh Cracked Pepper
  • 4 tablespoons flour
  • 2 tablespoons vegetable oil
  • 1 bottle Guinness beer
  • 1 large onion, chopped coarse
  • 4 carrots Diced
  • 3 stalks of celery diced
  • 3 cups water
  • 2 cups chicken stock
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • ½ pound carrots, peeled and sliced ¼ inch thick
  • ½ pound parsnips, peeled and cut into 1-inch cubes
  • ¼ cup minced fresh parsley leaves
  • 1 sheet frozen puff pastry slightly thawed and cut into six pieces and rolled thin

 

Serves 6

 

Directions:

  Serves 6

 

  1. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Cut meat from bones and reserve bones. Trim meat of excess fat and cut into 1 1/2-inch cubes. Season meat generously with salt and pepper then dredge in flour and shake off excess flour.

 

  1. Heat 1 tablespoon oil in large ovenproof Dutch oven over medium-high heat until shimmering, about 2 minutes. Add half of meat to pot in a single layer. Cook on one side until each piece is well-browned, 2 to 3 minutes. Turn each piece and continue cooking until all sides are well-browned, about 5 minutes longer. Transfer meat to plate, add another 1 tablespoon oil to pot, and swirl to coat pan bottom. Brown remaining lamb; transfer meat to plate with rest of lamb and set aside.

 

  1. Pour in ½ bottle of Guinness to deglaze pan. Reduce heat to medium. Add onions and 1/4 teaspoon salt and scrape bottom of pot with wooden spoon to loosen browned bits.  Add in diced carrots and celery and continue cooking until vegetables have browned, about 8 minutes.

 

  1. Stir in 1 1/2 cups of water, scraping pan bottom and edges with wooden spoon to loosen any remaining browned bits. Add remaining 1 1/2 cups water, scraping bottom of pan. Tie together rosemary and thyme with kitchen twine and add to the pot. Stir in 1 teaspoon of kosher salt.   Add bones and then meat and accumulated juices. Return to simmer, cover, and place in oven. Cook for 2 hours.

 

  1. Remove from oven and let come to room temperature. Cover and refrigerate over night (this step is not necessary but will allow you to easily scrape off the excess fat when you remove from the fridge as it will have risen to the top and solidified.  If skipping this step put in vegetables and cook for another 40 minutes before finishing with puff pastry in the oven).  Remove from the fridge when ready to serve and scrape off the excess fat with a spoon.  Allow to come to room temperature.  Put carrots and turnips on top of bones and mean then cook in 250 degree oven until bubbly – about 30-40 minutes.  Remove and increase oven temperature to 400 degrees.

 

  1. Taste and adjust seasoning with kosher salt and fresh ground pepper and stir in remaining half bottle of Guinness. Ladle stew into 6 oven proof bowls and top with fresh parsley. Stretch puff pastry over edges of bowls pressing it to the edges of the bowl to keep in place and gently prick some holes in the top of each puff pastry and brush with melted butter.  Place bowls on a sheet pan and return to oven and cook until puff pastry is golden brown – about 15-20 minutes.

 

  1. Remove from oven and allow to cool and serve with Guinness or the Keltic Mule above.

 

White Chocolate Covered Oreos, Chocolate Covered Pretzels, and Saint Patrick’s Day Chocolate Pistachio Bark

 

A Recipe From www.alittlegourmeteveryday.com

 

Happy Cooking & Remember Take Time

To Enjoy a Little Gourmet Every day!!

 

I am not a pro candy maker by any stretch, but some days I wish it was my job to make candy all day every day.  Maybe if I had to do it I wouldn’t love it so much.  There is just something magical about pouring melted chocolate onto a cookie sheet and using my small offset spatula to spread the chocolate into a thin glossy layer.  In that moment it just feels as if all is right in the world as I enter into a completely Zen moment.  The crazy thing is I’m not even a chocolate fanatic.  I much prefer a salty treat to a sweet treat but in that moment where the chocolate is silky and glossy and the smell of cocoa is in the air. . .I am a true chocolate lover.

 

WHITE CHOCOLATE COVERED DOUBLE STUFF OREOS

 

 

Active Time: 15 Minutes

Total Time: 20 Minutes

Makes 18 Cookies

 

Tip:  Even if I double the recipe I melt the chocolate for only 18 cookies at a time.  Otherwise it gets too cool before I get all the cookies dipped and you don’t want to melt it twice.

Ingredients:

  • 18 Double Stuff Oreos
  • 12 ounces White Chocolate Candy Melts or White Chocolate Candy Coating (I use Wilton Bright White Candy Melts)
  • A Variety of Seasonal Sprinkles

 

Directions:

 

Line cookie sheet with parchment paper or a silicone baking liner.   Put Candy Melts in medium sized bowl.  Heat in microwave for twenty seconds and stir.  Heat for an additional twenty seconds and stir.  Repeat until candy coating is melted and a good consistency for dipping, 1-2 times more.  Don’t just microwave for the full minute, if you heat the dipping chocolate too much, it is ruined and unusable.  Place a Double Stuff Oreo in the bowl and use spoon to cover with chocolate.  With a fork, pick up the cookie from the bottom and tap on edge of bowl to remove excess chocolate.  Put on parchment lined cookie sheet and carefully slide fork out from under cookie.  After completing six, sprinkle with decorations while chocolate is still soft.  If you wait too long the chocolate will harden and the sprinkles won’t stick.  Repeat with remaining cookies.  Allow chocolate to harden.  You can put in fridge or freezer to speed up chocolate hardening.  Put in bags, tins or boxes for festive holiday gifts.

 

For Pretzels

 

Use large salty pretzel sticks to maximize the salty sweet combo.  When the chocolate is melted dip the pretzel sticks in the chocolate and swirl to quote.  While still wet sprinkle with holiday sprinkles and stand in a glass to allow chocolate to harden.

 

Saint Patrick’s Day Chocolate Bark

 

Active Time: 15 Minutes

Total Time: 35 Minutes Makes 1 Pounds

 

Ingredients:

 

12 ounces dark chocolate candy melts or 12 ounces white chocolate candy melts 6 ounces Roasted Salted Shelled Pistachios and/or dried cranberries.

 

Pour candy melts in a large microwave proof bowl. Microwave for 30 seconds and stir. Microwave for an additional 30 seconds and stir. Repeat an additional 1-2 times until chocolate is melted. The chips will hold their shape, you want to finish the melting process with the stirring. Don’t microwave more than 30 seconds at a time. Stir in half the pistachios.  Pour onto a cookie sheet covered with a silpat or parchment paper and spread chocolate into a thin layer with a small offset spatula (this is the Zen moment. . .enjoy it). Sprinkle remaining pistachios on top.

 

Put in fridge or freezer to set chocolate. Wrap in festive bags or boxes and bring a smile to everyone you give one too.

 

 

About the Guest Chef:

 

As an award winning competitive cook, lawyer, restaurant owner, wine sommelier, award winning food photographer and budding foodie entrepreneur – Jennifer’s life is more than just “A Little Gourmet Every Day” – it’s a full sprint living buffet.

In addition to multiple TV appearances, including her winning role in FYI’s Original Series “World Food Championships”, Jennifer competes and wins major competitions regularly.  Jennifer is the 2013 World Sandwich Champion, the 2015 Chevron Game Day Chef of the Year crowned this year at the Rose Bowl, amongst many wins.  For more about Jennifer visit www.sandwichamerica.com and www.alittlegourmeteveryday.com or follow her on Instagram and twitter @sandwichamerica and @alittlegourmeteveryday

 

 

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