Cookin’ with Java Journal

MARCH 2010

Celtic Soda Bread
submitted by Judy Schulman

3⁄4 cup whole-wheat flour
3⁄4 cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking soda
1⁄2 tsp. salt
1⁄2 cup currants or raisins
2 tsp. caraway seeds
3⁄4 cup buttermilk, plus some for brushing

    Preheat oven to 400°F. Coat a pie pan with cooking spray. Mix flours, sugar, baking soda and salt. Stir in currants or raisins and caraway seeds. Pour in buttermilk, stirring  until just blended.
    Place dough on a lightly-floured surface and knead three times. Shape into a ball, flatten and  place in the greased pie pan. Brush the top with buttermilk and dust with flour. With a sharp knife, cut an “X” one-half inch deep into the top of the loaf for easy breaking. Bake until it is brown on top and has a hollow sound when tapped, about 30 to 40 minutes. Cool at least 10 minutes before slicing.

Colcannon
submitted by St. Louis Irish Arts

1-1/2 pounds potatoes, boiled and mashed
1-1/2 cups scalded milk
6 scallions, chopped
1-1/2 cups boiled green cabbage or kale, finely chopped
1 Tbsp. chopped parsley
Salt and pepper

    Combine mashed potatoes, milk and scallions. Beat until fluffy. Toss the cabbage and parsley with the melted butter and fold into the potatoes. Season generously with salt and pepper.
Serves 6 to 8.

Guinness Braised Beef Brisket
submitted by St. Louis Irish Arts

2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup Guinness Stout
2/3 cup packed brown sugar
1/4 cup tomato paste
1/4 cup fresh dill or 1 Tbsp. dried dill
1 14-1/2oz. can low-salt beef broth
6 black pepper corns
1 3-pound cured corn beef brisket, trimmed

Combine all ingredients except beef in a large slow cooker, stirring until well blended. Top with beef. Cover and cook on high 8 hours or until beef is tender. Remove beef, cut diagonally across grain into quarter-inch slices. Pour broth over slices. Serves 6.

FEBRUARY 2010

Valentine Almond Torte
a sweet way to say “I love you!”

submitted by Judy Schulman

    This simple, rich dessert will make a memorable Valentine when placed on a large, round, colorful plate, covered in gathered cellophane and tied with a big red ribbon. It looks and tastes like a million bucks, but is easy and thrifty to make. The presentation is its crowning glory.
     I think you’ll find that this will become a requested, signature dish once your friends and family taste its crispy, sugary crust and soft, almond-flavored center.

Ingredients
11⁄2 sticks softened butter
11⁄2 cups granulated sugar
11⁄2 cups flour
2 eggs
½ tsp. vanilla extract
2 tsp. almond extract
Topping
3-4 Tbsp. granulated sugar
2 oz. sliced almonds

Directions
Stir together ingredients in this order: butter, sugar, eggs, vanilla extract and almond extract. Sift in the flour and stir. Pour into foil-lined and greased 9-inch round cake pan. Leave plenty of excess foil around the pan for lifting out the finished product. Or, use a spring form pan.
    Sprinkle sugar and sliced almonds on top. Bake at 350 degrees for 35 minutes. Let cool in the pan for about 10 minutes. Gently lift from the pan using the excess foil. Place on a cooling rack.

DECEMBER 2009/JANUARY 2010

 

Spicy Winter Punch

submitted by Judy Schulman

Add some punch to your holiday gatherings. Mulled cider or wine is always a popular party offering. Make this recipe your special punch — be creative with your combination and garnishes.

 

Ingredients

8 cups of juice (hard cider, apple cider or cranberry juice) or wine (white or red)

2 cinnamon sticks

1⁄4 cup honey, or to taste

3 Tbsp. lemon juice

2-1⁄4 cups pineapple juice

1 tsp. allspice berries

3 oranges studded with whole cloves

Directions

Combine all ingredients, using whole spices, not ground, to keep the punch clear while infusing flavors. Do not boil the mixture, rather simmer for at least half an hour before serving. A slow cooker keeps the drink warm for hours. After steeping, strain into a punch bowl or back into the slow cooker. Provide a ladle so that guests can serve themselves.

Some suggested additional spices are cinnamon sticks, fresh ginger and cardamom pods. Float oranges studded with whole cloves in a punch bowl or slow cooker set on warm to make a tasty and attractive garnish. A sliced lemon looks and tastes good, too.

NOVEMBER 2009

 

Sweet and Sour Red Cabbage

submitted by Judy Schulman

Ingredients

2 medium-size apples, chopped with skins left on

1 2-pound red cabbage, thinly sliced

6 Tbsp. sugar

2⁄3 cup balsamic vinegar

1 large, mild onion, chopped

5 strips of bacon, chopped

1⁄4 cup water

Directions

Fry bacon pieces in a large, deep frying pan or large pot, until crispy. Add cabbage and water and sauté about five minutes, until it begins to wilt. Add onion, apples and sugar, and stir. Add vinegar. Reduce heat to medium-low, cover and simmer until cabbage is tender, for about 30 minutes, stirring often to prevent sticking. Season to taste with salt and pepper. If you would like it a bit thicker, add a small about of flour/water near the end of cooking.

 

 

Apple Cranberry Salad

submitted by Judy Schulman

Ingredients

1 3-oz package of raspberry Jello

1 16-oz can of whole berry cranberry sauce

2 Granny Smith apples, diced

1 large orange, peeled and cut into 1⁄2" pieces

3⁄4 cup chopped walnuts

1⁄8 tsp. cinnamon

Dash ground cloves

 

Directions

Prepare Jello according to package directions in an 8x8x2 baking dish.

Stir in apples, cranberries, orange, walnuts, cinnamon and cloves into Jello mixture. Refrigerate overnight until firm.

OCTOBER 2009

Rosh Hashanah Apple Cake

submitted by Judy Schulman

Ingredients

4 apples, cut and peeled

2 tsp of cinnamon

3 cups of flour

1 cup oil

4 eggs

1⁄2 tsp salt

2 1⁄4 cups sugar

2 1⁄2 tsp vanilla

3 tsp baking powder

1⁄3 cup orange juice

 

Directions

Combine sliced apples, cinnamon and 5 tablespoons of sugar. Set aside.

Grease a bundt pan. Preheat oven to 325 degrees. In a mixing bowl, combine flour, oil, eggs, salt, sugar, vanilla, baking powder and orange juice. Beat until smooth. Pour half of the cake batter in the greased bundt pan. Layer apples on top. Add the remaining batter. Bake for one hour or until a toothpick comes out clean.

Cool in pan before inverting and removing cake.

 

Recipe provided by the JCC Family

Guide to Rosh Hashanah

 

 

Light Waldorf Salad

submitted by Judy Schulman

Freshly-picked apples are crisp and delicious. Try this contemporary

version of a classic apple favorite. Each serving has 200 flavorful calories.

Ingredients

1⁄3 cup light mayonnaise

1⁄2 cup light plain yogurt

3 large apples, cut into bite-size chunks

1⁄2 fresh pineapple, cut into bite-size chunks or

15-oz can pineapple chunks, drained.

2 ribs of celery, sliced

3⁄4 cup chopped pecans or walnuts, toasted.

1⁄3 cup golden raisins

 

Directions

In a medium-size mixing bowl, blend the mayonnaise and yogurt. Add the remaining ingredients. Refrigerate before serving.

Yield: 6 serving