Colcannon

This is a recipe that I made for St. Patrick's Day. I have made it before but used a different recipe. There are apparently dozens of different ways to make this dish but I liked this one much better than the one I posted a few years ago. This recipe comes from www.thesisterscafe.com.

Colcannon

6 large potatoes, peeled

4-6 tablespoons half-and-half or milk

1 teaspoon Kosher salt

1-1/2 onions, finely chopped

6 tablespoons butter, divided

1/2 of a small head of cabbage, sliced thinly

1. Slice peeled potatoes in half and place in pot. Fill with enough water to cover and boil for 25 minutes or until potatoes are soft. While the potatoes are cooking, melt 4 tablespoons of butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over medium-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.

2. Drain potatoes and add half-and-half or milk and salt. Mash with electric mixer. Stir together onion and cabbage mixture with mashed potatoes. Spoon into an oven-safe dish and place under broiler until top is browned. Traditionally, colcannon is served with a deep well in the center filled with melted butter, so place 2 or more tablespoons on top and let it melt into the colcannon.

Enjoy!

The Creative Cook

Lemon Scones

These are the scones I decided to make for St. Patrick's Day breakfast and maybe dessert also. I made it easy on myself and used the food processor for almost this entire recipe. I mixed the sugar and the lemon zest in the food processor and then added the flour mixture to that. I even put the buttermilk into the blender to form the dough. It was much easier than I expected it to be. I made these scones fairly small. I decided to add the glaze to sweeten them up a bit. They are yummy good.

Lemon Scones

From Scones & Bones by Laura Childs

Ingredients:

3 cups all-purpose, unbleached flour

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup sugar

1 ½ sticks unsalted butter, cut into cubes

3/4 cup buttermilk

¼ cup lemon juice

Zest of one lemon

½ cup walnuts or pecans (optional)

1 egg

Glaze:

1-1/2 cup powdered sugar

3 tablespoons lemon juice

Directions:

Sift flour together with baking powder, baking soda and salt in a large bowl.

In a separate bowl, combine lemon zest and sugar, using a food processor or blender, grind it together. Add the sugar to the flour mixture and mix well. (I used the food processor for this.)

Cut butter into mixture until you get an even, crumbly consistency. Mix in nuts. Pour in the buttermilk and lemon juice and stir thoroughly until mixture forms dense dough.

Take a good-sized lump of dough and gently form into a triangular scone shape.

Place scone on a baking sheet lined with parchment, continue to form scones until mixture is used up.

Whisk an egg with 1 tablespoon of water juice to form egg wash, then brush egg wash on top of each scone.

Bake at 400 degrees for 15 minutes but check after 10 minutes (time depends on size of scones) or until golden brown.

Let scones cool then mix powdered sugar and lemon juice in a small bowl and paint each scone with glaze.

Enjoy!

The Creative Cook