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Monday, March 14, 2011

Irish Stew and Shamrock Milkshake Cupcakes...

Monday Munchies...
 
My girls are all out of school this week for Spring Break so needless to say, we need a few things to keep us entertained. 
 With St Patrick's Day on the calendar it will be a week of some fun green crafting and good eating!
 We aren't real big on corned beef, so it will be beef stew instead with colcannon (smashed potatoes with cabbage) and for dessert, Shamrock Milkshake Cupcakes. YUMMY!
 
Braised Irish Stew and Colcannon
 
Recipe from allrecipes.com

Ingredients

  • Irish Stew:
  • 1 tablespoon vegetable oil
  • 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped carrot
  • 1 (12 fluid ounce) can or bottle dark beer
  • (We don't drink alcohol at my house so I substitute beef broth)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce 
Calcannon:
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
  3. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
  4. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
  5. About 30 minutes before the stew is ready, make the colcannon. Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  6. Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
  7. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
  8. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Shamrock Milkshake Cupcakes

Shamrock Milkshake Cupcakes
Recipe from Better Homes & Gardens

Prep: 50 minutesBake: 15 minutesCool: 45 minutesStand: 30 minutes
 
Ingredients:
4    egg whites
2  cups  all-purpose flour
1  teaspoon  baking powder
1/2  teaspoon  baking soda
1/2  teaspoon  salt
1  cup  buttermilk or sour milk*
1/4  cup  green creme de menthe**
1/2  cup  shortening
1-3/4  cups  sugar
1  teaspoon  vanilla
1  recipe  White Chocolate Frosting
 Green food coloring

Directions

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Divide White Chocolate Frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frosting onto tops of cupcakes to resemble four-leaf clovers. Makes 20 to 22 (2-1/2 inch) cupcakes.
White Chocolate Frosting: Allow 1 cup butter, cut up, to stand at room temperature for 30 minutes. In a large mixing bowl place 6 ounces white baking chocolate with cocoa butter, chopped; set aside. In a small saucepan heat 1/3 cup whipping cream just until simmering. Pour over white baking chocolate; let stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes. Gradually beat butter into melted white chocolate mixture with an electric mixer on medium to high speed, beating until combined. Gradually beat in 1-1/2 to 2 cups powdered sugar until frosting reaches piping or spreading consistency. Makes 3-1/2 cups.
*Test Kitchen Tip: For each 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.
**Test Kitchen Tip: If you prefer not to use creme de menthe, substitute a mixture of 1/4 cup milk, 1 teaspoon mint extract, and several drops green food coloring. 




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