One of my favorite Irish expressions is "There's No Fireside Like Your Own Fireside." So whether you're entertaining at your own hearth or lucky enough to share the good company of family or friends, here are some inspiring recipes to keep your hearts warm and your bellies full. Oh, and I wish you "Lots of Good Craic" good fun, that is -- in Gaelic!
Lucky Ginger Spice Cocktails
Ingredients
1 1/2-ounce Irish whiskey
1/4-ounce fresh lime juice
2-ounces ginger ale
1 ounce Chaparral Gardens Pacific Spice Artisan Vinegar
Directions
Combine whiskey and lime juice over ice in a Collins glass; top with ginger ale and vinegar and garnish with lime and orange wedges.
Cool as a Green Cucumber Crab Cakes
Ingredients
1 lb Crab meat, picked through to remove any shell
1 c Terrapin Ridge Mango Cucumber and Habanero Dip
1 c Light sour cream or Greek yogurt
2 T Cilantro
2 T sliced green onions
½ tsp salt
¼ tsp ground black pepper
2 ½ c panko bread crumbs
3 ea eggs, whisked
1 c flour
We Olive Mission extra virgin oil
Directions
Mix together Crab, ½ cup Terrapin Ridge Mango Cucumber Habanero Dip, ½ sour cream or yogurt, cilantro, green onions, salt, pepper, and ½ c. panko bread crumbs. Refrigerate for ½ hour. Mix together remaining Terrapin Ridge Mango Cucumber Habanero Dip and sour cream or yogurt together to make a sauce. Season with salt and pepper. Form into 1 ½” diameter crab cakes. Bread crab cakes by dipping first in flour, then egg, and then the remaining panko bread crumbs. In a large sauté pan, carefully heat about a half inch of olive oil. Using tongs place crab cakes in the pan. Turn crab cakes over when golden and brown the other side. The browning can be done in batches—don’t crowd pan too much. Place crab cake on a towel lined plate to drain. Preheat oven to 350 degrees. Place crab cakes on a sheet pan; and heat for 10 minutes in oven to heat, when ready to eat. Serve with sauce.
Beet Salad with Toasted Walnuts
Ingredients
1/2 C Chopped Walnuts
3 TBSP olive oil
3 TBSP Balsamic vinegar
1 TBSP orange marmalade
Salt and Pepper
8 oz Beets
2 Green onions
Mixed Salad Greens
Directions
Toast Walnuts in skillet over medium heat, stirring often. Cool.
Combine Olive Oil, Vinegar, marmalade, salt and pepper in a storage bag.
Roast Beets by wrapping in foil and baking for 45 minutes to 1 hour at 350. Peel beets and chop to desired size. Cool. Toss Beets in Oil and Vinegar mixture. Top Salad Greens with Beets
Slow-Roasted Beef Tenderloin
Ingredients
1 beef tenderloin (about 6 pounds), trimmed of excess fat and sinew
Kosher salt and freshly ground black pepper
About 25 fresh thyme sprigs
2 tablespoons We Olive Arbequina extra-virgin olive oil
Directions
Heat the oven to 250 degrees F. Season the beef generously with salt and pepper. Fold the thin tailpiece of the tenderloin under to create a roast of even thickness. Using twine, tie the beef at regular intervals to help it keep its shape during cooking. Tuck the thyme beneath the twine all the way around the beef, spacing the sprigs about 2 inches apart. Brush with the olive oil. Put the beef in a roasting pan and roast until an instant-read thermometer inserted in the thickest part reads 130 degrees F for medium-rare, 1 hour and 45 minutes to 2 hours. Transfer to a carving board, tent with foil, and let rest for 20 to 25 minutes. Just before serving, carve into 1/2-inch slices.
Roasted Potatoes With Thyme & Olive Oil
Ingredients
4 medium russet potatoes, peeled
6 tablespoons We Olive Mission extra virgin olive oil
2 shallots, finely diced
1 teaspoon kosher salt
6 sprigs of thyme
Directions
Preheat the oven to 400 degrees F. Peel the potatoes and slice them as thinly as possible into medallions. Using a pastry brush, coat the bottom and sides of a 1-1/2 quart casserole dish with the olive oil Arrange the potato slices vertically in the casserole dish.Peel and dice the shallots and sprinkle them over the potatoes, taking care to make sure the shallots get in between the potato slices.
Use your pastry brush to coat the potatoes with any remaining olive oil. Sprinkle with 1 teaspoon of kosher salt and the leaves from six sprigs of thyme.
Bake covered for 1 hour, until potatoes are soft. Remove the cover and bake for an additional 30 minutes until potatoes begin to brown.
• NOTE: BAKE THE POTATOES WHILE THE BEEF TENDERLOIN IS RESTING AS TENDERLOIN CAN BE SERVED WARM OR AT ROOM TEMPERATURE
Stout Chocolate Cupcakes with Crème de Cacao Topping
Ingredients
1 cup Guinness Stout
3/4 cup We Olive Mission olive oil
2 eggs
2/3 cup low fat plain yogurt
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
Topping
1 1/2 cup heavy cream
1/2 cup confectioner's sugar
4-6 tablespoons Creme de Cacao (Baileys will also work well)
Directions
Preheat oven to 350 F. Line cupcake pan with cupcake liners and set aside.
In a bowl, with a wire whisk, mix first 5 ingredients. Add flour, cocoa powder and baking soda and combine. Fill cupcake liners 3/4 of the way and bake for 22-28 minutes. Let cool completely before topping. For the topping, bring heavy cream and sugar to a bowl and whipped until soft peaks form. Add creme de cacao and combine for extra 5 seconds.
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