Depending on when you read this, let me be the first to remind you that there are only 153 days until Christmas! Shocking, I know, but the good news is that you can get a head start on shopping for your Ireland-loving friends by taking advantage of my “Christmas in July” BOGO special offer: buy one signed copy of “Delicious Ireland” and get a signed copy of Festive Flavors of Ireland free. No codes required…just order one of my new cookbooks and you’ll get a Christmas cookbook with it (order at irishcook.com). While waiting for the first snowflake, enjoy these recipes that are as delicious at your next summer get-together as they are on your holiday table.
DUBLINER-SPINACH-ARTICHOKE DIP
Serves 8 to 10
You’ll love this dip (from Festive Flavors of Ireland) for the slightly Mediterranean taste it gets from the marinated artichokes, the color it gets from the spinach, and the creamy texture from two cheeses — smooth cream cheese and crunchy-salty Dubliner, one of Kerrygold’s most popular imports. The dip is a delicious spread on crostini, wheat crackers, or with crudité.
1 tablespoon olive oil
2 tablespoons minced shallots
2 (8-ounce) jars marinated artichokes, drained and chopped
4 tablespoon dry white wine
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
8 ounces cream cheese, cut into pieces
7 ounces Dubliner Cheese, grated
1/2 cup mayonnaise
Dash of Tabasco sauce
Ground black pepper
Crostini, crackers, or crudité, for serving
1. In a large skillet over medium heat, heat the olive oil. Add the shallots. Cook, stirring frequently, for 3 to 5 minutes, or until soft but not browned.
2. Add the artichokes. Cook, stirring frequently, for 5 to 7 minutes or until warm. Add the wine. Cook for 3 minutes or until the wine evaporates. Add the spinach. Cook, stirring frequently, for about 3 minutes or until blended with the artichokes.
3. Stir in the cream cheese and Dubliner cheese. Cook for 2 to 3 minutes or until the mixture is creamy. Stir in the mayonnaise. Season with Tabasco and pepper. Transfer to a heatproof bowl.
4. Serve at room temperature or warm in the microwave for 30 to 40 seconds. Surround with vegetables, crostini, and crackers. (Dip can be made 1 day ahead; cover and refrigerate).
MINI WELLINGTONS
Makes 24
Both easy and elegant, these mini beef Wellingtons (from Festive Flavors of Ireland) are perfect any-time appetizers. Use top quality beef tenderloin for best results, and for more intense flavor, mix wild and white mushrooms. Serve with Herb Mayonnaise (recipe follows), if desired.
For the beef
2 pounds beef tenderloin, cut into 1-inch cubes
Salt
Ground black pepper
2 tablespoons extra virgin olive oil
1. Toss the beef with salt and pepper. In a large skillet over high heat, heat the oil. Working in batches, cook the beef on all sides for 1 to 2 minutes or until seared (do not overcook). Transfer beef to paper towel-lined plate to drain; cool to room temperature.
For the filling
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped shallots
10 ounces finely chopped mushrooms
Ground black pepper
1 tablespoon chopped flatleaf parsley
1 teaspoon thyme leaves
1. Return the skillet to medium heat. Heat the oil. Add the shallots. Cook for 2 to 3 minutes or until soft but not browned. Add the mushrooms. Cook for 3 to 4 minutes or until lightly browned. Stir in the pepper, parsley, and thyme; let cool to room temperature.
2 sheets frozen puff pastry
Dijon mustard, for spreading
1 egg beaten with 1 tablespoon water, for egg wash
1. Preheat the oven to 400°F. Line 2 baking pans with parchment paper.
2. Unfold the pastry sheets; cut along fold lines into three strips. Cut each strip into four 3-inch squares; spread each square with mustard. Top with the mushroom mixture; place a beef cube in the center. Pull the opposite corners of the pastry into the center; repeat to create a pouch. Pinch to seal. Transfer to prepared baking pans; brush with egg wash.
3. Bake for 12 to 15 minutes, or until the pastry is puffed and golden. Serve warm with the mayonnaise
HERB MAYONNAISE
Makes 1 cup
1 cup mayonnaise
3 tablespoons chopped chives
1 tablespoon chopped flatleaf parsley
1 teaspoon chopped tarragon
2 tablespoons lemon juice
Dash of Tabasco sauce
Salt
Ground black pepper
1. In a medium bowl, whisk together all the ingredients. (Can be made 1 day ahead; cover and refrigerate).
ORANGE SPICE CAKE
Serves 8
This cake (from Festive Flavors of Ireland), which has all the flavors of holiday fruits and spices, is delightful year-round. The recipe comes from Helen and Brian Heaton, the brilliant hosts at Castlewood House in Dingle, County Kerry. They suggest you use a thin-skinned, seedless orange for the cake rather than any thick-skinned varieties as their skin can be bitter.
For the cake
1 small thin-skinned, seedless orange
2 1/2 cups self-rising flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon mixed spice or pumpkin pie spice
1 1/4 cups sugar
8 ounces butter, at room temperature
4 large eggs
1. Preheat the oven to 350°F. Coat two 8-inch baking pans with no-stick baking spray; line each with a round of parchment paper.
2. Put the orange into a small saucepan; cover with water. Bring to a boil. Reduce the heat; simmer for about 20 minutes or until the orange is tender when pierced with tip of a sharp knife. Remove from the heat; drain. Let cool for about 30 minutes. Cut in half.
3. In a small bowl, sift together the flour, baking powder, cinnamon, and mixed spice or pumpkin pie spice.
4. Transfer the orange halves, including skin, to a food processor; pulse 8 to 10 times or until chunky. Reserve 2 tablespoons of orange pulp for icing. Return the bowl to the processor; add flour mixture, sugar, butter, and eggs; process for 20 to 30 seconds or until the mixture is blended (avoid overmixing). Divide the mixture evenly between the prepared pans.
5. Bake for the cakes for 25 to 30 minutes or until a skewer inserted into center comes out clean. Let cool for 5 minutes on a wire rack. Invert pans onto rack; remove parchment paper. Let cool completely. Cut each cake in half horizontally to create four layers (see NOTE).
For the filling
4 ounces butter, at room temperature
4 cups confectioners’ sugar
2 tablespoons reserved orange pulp
Orange peel or zest, for garnish
1. In bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the butter until smooth. Slowly beat in the sugar and reserved orange pulp. With an offset spatula, spread the filling between the layers and over the top of the cake. Garnish with orange peel.
NOTE To cut each layer in half evenly, place toothpicks at the halfway point around the edges of cake. With a large, serrated knife, slice through cake along toothpick line, slicing slowly to maintain accuracy.
Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed copy of any of her cookbooks, visit her website here.
