recipe

KNR, p. 319 “Pistachio Muffins and Cupcakes”

Our Irish heritage compels us to chomp on special Irish comfort food recipes all year round, and share them with the crowd this time of year. But this one? It’s not Irish, but it is green and we serve it every year. If someone else is cooking the main dish and sides, we are always asked to bring this to the gathering, sometimes in the cake version. Enjoy!

In case you were wondering, we bought the mug in Ireland at a Bewley’s chain tea shop. Lovely afternoon.

Pistachio Muffins and Cupcakes

Sheila Kerrian *
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 6 jumbo muffins

Equipment

  • 1 Standing Mixer, wire whip

Ingredients
  

Crumble Topping (use fork to mix)

  • 3 Tablespoons brown sugar
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons pecans, chopped
  • 3 Tablespoons softened butter
  • 2 drops green food coloring
  • 1 Tablespoon chopped pistachio kernels (optional)

Whipped Cream Topping (use wire whip on standing mixer to mix)

  • 1 3.4 oz box Jello pistachio instant pudding mix
  • 2 pints heavy cream
  • 1 envelope Dream Whip Topping mix
  • 2 Tablespoons confectioners sugar
  • 2 drops green food coloring
  • 1 teaspoon vanilla

Muffins

  • 1/3 cup sunflower seed oil (or other nut oil)
  • 1 cup brown sugar
  • 2 large eggs
  • 1 3.4 oz box Jello pistachio instant pudding mix
  • 1.5 cups all-purpose unbleached King Arthur flour
  • 1/2 cup sparkling water
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1/2 cup chopped pecans
  • 4 drops green food coloring

Instructions
 

  • Mix ingredients for the topping of choice and refrigerate until needed.
  • Pre-heat oven to 350.  Use standing mixer on lowest speed for muffins.
  • Cream oil and sugar. Add eggs and pudding mix and beat until just mixed.
  • Add flour, baking powder, baking soda, salt, and sparkling water a little at a time and mix until evenly moistened.
  • Add chopped pecans and food coloring and mix until evenly blended.
  • Divide mix evenly among 6 extra large greased, floured, muffin tins (or use jumbo baking cup papers)
    If using the crumble topping, divide equally and sprinkle on top of the muffins, about 2 teaspoons each.
  • Bake 25-30 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.
  • If using the whipped cream topping, completely cool the baked muffins, then pile on the whipped cream to your heart’s content. Refrigerate until ready to eat.
  • There will be extra whipped cream, so put it on (or in) anything you like.

Notes

*Adapted from a cake recipe in a fundraiser cookbook.

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KNR, p. 70 “Irish Peasant Soup”

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During our last trip to Ireland, Sheila and I had lunch in many different restaurants, in both big cities and small villages throughout the country. We were surprised to see that there were two comfort foods common to every mid-day menu: Brown Bread and Irish Peasant Soup. While I’m traveling, if I find something I like to eat, I tend to stick with it, just to be on the safe side. Sheila says I should be more adventurous, but IMO, odd sauces can cover up a LOT of mystery meat.

Having said that, we discovered that each of the places had different recipes for the soup. Sheila came up with this combination of vegetables after striking up a friendship with a chatty cook who revealed that the soups are basically created using whatever is fresh from the garden that week.

Irish Peasant Soup

Sheila Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Soup
Cuisine Irish
Servings 4

Ingredients
  

  • 2 Tablespoons olive oil
  • 4 stalks celery (no leaves) diced into 1/4 inch cubes
  • 2 quarts chicken broth (organic, low sodium)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 3/4 cups baby carrots, sliced
  • 1 cup parsnips, peeled and sliced
  • 1 teaspoon minced garlic
  • 1 Tablespoon fine sea salt
  • 2 cups coarsely chopped kale

Instructions
 

  • Saute diced celery in olive oil until translucent (about 10 minutes), stirring occasionally.  Add 1/4 cup of chicken broth if needed to keep from sticking.  
  • Add powdered garlic and onion powder. Stir.
  • Add sliced carrots, sliced parsnips, minced garlic and salt. Add 1 cup more chicken broth, stir, cover and bring to low boil, cooking until parsnips fork tender (about 20 minutes). Stir occasionally.
  • After parsnips are fork tender, add the kale and the remaining chicken broth, cover and continue on simmer for another 30 minutes, stirring every ten minutes.
  • Remove soup from pot a little at a time and puree in blender or food processor until desired consistency, setting aside until entire contents are pureed. Return puree to pot and lightly season with salt, etc. to taste.
  • Reheat before serving.

Notes

Note: If making ahead, this soup gets a little saltier in the refrigerator by the next day.

 

It’s easy to substitute other veggies if parsnips or kale are out of season or unavailable. Keep the seasoning, liquids, and measurements the same. The basic recipe is quite versatile. Promise: nobody will die if you switch out collard greens for the kale.  😉

Enjoy!

 

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KNR, p. 317 “Blackberry Cobbler”

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Everybody in Sheila’s family raved about her grandmother’s cobbler recipe. Grandma never gave up the secret, but did admit it was sooooo easy to make. However, easy to bake doesn’t mean easy to recreate. Sheila tried to duplicate the taste for many years, serving variations to anyone willing to take a chance on yet another attempt. Dessert lovers all, Sheila rarely heard a ‘no,’ whether similar in taste or not. 

BUT, this past week, an historical light clicked on in her brain and she worked on the premise of using ingredients that grandma had available to her at the time. This includes fresh blackberries from her own blackberry patch, and whole milk, because Grandma had cows. Sheila remembered seeing condensed milk in Grandma’s kitchen and asked why. Grandma just smiled and changed the subject, but its use makes a huge difference in flavor.

Sheila’s brother was visiting, tried it with creamy ice cream, whooped between bites, and declared, “She nailed it!”

For your consideration, really easy Blackberry Cobbler:

Blackberry Cobbler

Sheila Kerrian & Grandma
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • 1 & 1/4 cups self-rising flour
  • 14 ounces sweetened condensed milk
  • 1/2 cup milk
  • 6 Tablespoons melted butter
  • 6-8 ounces fresh blackberries, 1/2 cup reserved for garnish
  • 1/4 cup light brown sugar

Instructions
 

  • Pre-heat oven to 325 and grease 13” x 9” baking dish.
  • Place flour, condensed milk, plain milk, and melted butter into large bowl. Mix with large spoon or whisk until blended. Pour into the greased baking dish.
  • Slice blackberries in half, lengthwise. Spread blackberries evenly across top of batter, flat side down, saving a few for garnish.
  • Sprinkle the brown sugar evenly on top of the blackberries.
  • Bake in oven for 35-40 minutes until light golden brown and toothpick inserted into center comes out clean.
  • Let cool on rack for 10 minutes.
  • Serve with ice cream or whipped cream and a few blackberries. (Whipped cream with vanilla flavoring is shown in the top photo)

Notes

 
 
The cobbler can also be baked in a liberally buttered, oven-proof stoneware pie dish.

 

 

 

 

 

 

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