Colcannon Potatoes

Ingredients

1 medium head cabbage (about 2 pounds), shredded

4 pounds medium potatoes (about 8), peeled and quartered

2 cups whole milk

1 cup chopped green onions

1-1/2 teaspoons salt

½ teaspoon pepper

¼ cup butter, melted

Minced fresh parsley

Crumbled cooked bacon

Directions

1. Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer,
covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep
cabbage warm in separate dish.
2. In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover
potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20
minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to
a boil and remove from heat.
3. Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in
cabbage. To serve, drizzle with butter; top with parsley and bacon.
Irish Spiced Beef

Ingredients

1 fresh beef brisket (6 pounds)

1/3 cup packed brown sugar

¾ cup coarse sea salt

¼ cup chopped onion

4 bay leaves, crushed

3 teaspoons pepper

2 teaspoons dried rosemary, crushed

2 teaspoons dried thyme

1-1/2 teaspoons ground allspice

1-1/2 teaspoons ground cloves

4 medium onions, sliced

4 medium carrots, sliced

2 celery ribs, sliced

2 cups stout or beef broth

Directions

1. Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.
2. In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate,
covered, 3 days, turning and rubbing salt mixture into beef once each day.
3. Preheat oven to 325°. Remove and discard salt mixture. Place beef, onions, carrots, celery and
stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4-1/2 hours
or until meat is tender. Cool meat in cooking juices for 1 hour.
 4. Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish.
Refrigerate, covered, overnight.
5. Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard

Almond Tea Bread

Ingredients

1 can (8 ounces) almond paste

¼ cup butter, softened

1 cup sugar

3 large eggs, room temperature

1-1/2 cups fresh pitted cherries or blueberries

3 cups all-purpose flour, divided

4 teaspoons baking powder

½ teaspoon salt

¾ cup whole milk

Directions

1. In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar,
beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small
bowl, gently toss cherries and 1 tablespoon flour. Set aside.
2. Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with
milk, beating well after each addition.
 3. Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers
with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top
with remaining batter; smooth with spatula.
4. Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for
10 minutes before removing from pans to wire racks to cool.

English Rhubarb Crumble

Ingredients

8 cups chopped fresh or frozen rhubarb

1-1/4 cups sugar, divided

2-1/2 cups all-purpose flour

¼ cup packed brown sugar

¼ cup quick-cooking oats

1 cup cold butter

Custard sauce:

6 large egg yolks

½ cup sugar

2 cups heavy whipping cream

1-1/4 teaspoons vanilla extract

Directions
 1. In a saucepan, combine rhubarb and ¾ cup sugar. Cover and cook over medium heat, stirring
occasionally, until the rhubarb is tender, about 10 minutes.
2. Pour into a greased 13x9-in. baking dish. In a bowl, combine flour, brown sugar, oats and
remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes.
3. Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low
heat until a thermometer reads 160° and mixture thickens, 15-20 minutes. Remove from the
heat; stir in vanilla. Serve warm over rhubarb crumble.

Crispy Fish & Chips

Ingredients

4 cups frozen steak fries

4 salmon fillets (6 ounces each)

1 to 2 tablespoons prepared horseradish

1 tablespoon grated Parmesan cheese

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

¼ teaspoon salt

½ cup panko bread crumbs

Cooking spray

Directions
 1. Preheat oven to 450°. Arrange steak fries in a single layer on a baking sheet. Bake on lowest oven
rack 18-20 minutes or until light golden brown.
2. Meanwhile, place salmon on a foil-lined baking sheet coated with cooking spray. In a small bowl,
mix horseradish, cheese, Worcestershire sauce, mustard and salt; stir in panko. Press mixture
onto fillets. Spritz tops with cooking spray.
3. Bake salmon on middle oven rack 8-10 minutes or until fish just begins to flake easily with a fork.
Serve with fries.

German Potato Dumplings

Ingredients

3 pounds medium potatoes (about 10), peeled and quartered

1 cup all-purpose flour

3 large eggs, lightly beaten

2/3 cup dry bread crumbs

1 teaspoon salt

½ teaspoon ground nutmeg

12 cups water

Browned butter sauce:

½ cup butter, cubed

1 tablespoon chopped onion

¼ cup dry bread crumbs

Directions
 1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook,
uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl.
2. Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.)
balls.
3. In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer,
uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.
4. Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7
minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread
crumbs. Serve with dumplings.

Sparkling Peach Bellinis

Ingredients

3 medium peaches, halved

1 tablespoon honey

1 can (11.3 ounces) peach nectar, chilled

2 bottles (750 ml each) champagne or sparkling grape juice, chilled

Directions
 1. Preheat oven to 375°. Line a baking sheet with a large piece of heavy-duty foil (about 18x12
in.). Place peach halves, cut sides up, on foil; drizzle with honey. Fold foil over peaches and
seal.
2. Bake for 25-30 minutes or until tender. Cool completely; remove and discard peels. In a food
processor, process peaches until smooth.
3. Transfer peach puree to a pitcher. Add the nectar and 1 bottle of champagne; stir until
combined. Pour into 12 champagne flutes or wine glasses; top with remaining champagne.
Serve immediately.

Cassoulet for Today

Ingredients

6 boneless skinless chicken thighs (about 1-1/2 pounds)

¼ teaspoon salt

¼ teaspoon coarsely ground pepper

3 teaspoons olive oil, divided

1 large onion, chopped

1 garlic clove, minced

½ cup white wine or chicken broth

1 can (14-1/2 ounces) diced tomatoes, drained

1 bay leaf
Directions

Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2
teaspoons oil over medium heat; brown chicken on both sides. Remove from pan.

In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute.
Add wine; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken;
return to a boil.

Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is
tender, 20-25 minutes longer.

Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. Toss bread crumbs with parsley and
garlic; sprinkle over top. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are
golden brown, 2-3 minutes.

Finnish Salmon and Dill Pie

Ingredients

1 tablespoon butter

1/3 cup finely chopped green onions

¾ cup flaked smoked salmon fillets

¼ cup snipped fresh dill

Dough for single-crust pie

3 large eggs

1 cup half-and-half cream

¼ cup all-purpose flour

½ teaspoon salt
½ teaspoon ground nutmeg

½ teaspoon pepper

1 cup shredded Swiss cheese

Directions

Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir
until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside.

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to
½ in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs,
cream, flour and seasonings until blended; pour over top. Sprinkle with cheese.

Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover
edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let
stand 10 minutes before cutting.

Lemon & Dill Shrimp Sandwiches

Ingredients

4 hoagie buns, split

1 tablespoon butter

1 pound uncooked shrimp (41-50 per pound), peeled and deveined

½ cup mayonnaise

2 tablespoons lemon juice

4 teaspoons snipped fresh dill or 1-1/4 teaspoons dill weed

¼ teaspoon pepper

Optional: Lettuce leaves and slice sandwich

Directions

Hollow out bun bottoms, leaving a ½-in. shell (save removed bread for another use). In a large skillet,
heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink.

In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to
coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.