Recipe#10903

Title: Irish 03

From: Frank Butcher idn1fb@travel-net.com 
 Newsgroups: rec.food.recipes 
 Subject: Irish Christmas Day 
 Date: 22 Dec 1998 22:21:04 -0700 
 Message-ID: Version.32.19981129120643.00e562a0@mail.travel-net.com 

to serve 6
 Irish Soda Bread
 Consomme with Celery
 Roast Turkey with Chestnut and Sausage Stuffing
 Creamed Brussels Sprouts
 Mincemeat Pie
 Irish Soda Bread
 3 cups whole wheat flour
 1 cup all-purpose flour
 2 tsp salt
 1 tsp baking soda
 3/4 tsp baking powder
 1 1/2 cups buttermilk, or more
 Combine the flours, salt, baking soda and baking powder in a bowl.
 Mix thoroughly. Add the buttermilk, working with your hands to make
 a dough firm enough to hold its shape. Add more buttermilk if
 necessary. Knead the dough on a lightly floured board for 2 to 3
 minutes. The texture should be smooth and velvety. Form into a
 round loaf. Place on a well buttered baking sheet. Cut a cross into
 the top of the loaf with a sharp knife. Bake in a preheated 375
 deg F oven for 35 to 40 minutes. The loaf is done when it is browned
 and has a hollow sound when tapped. Cool on a wire rack.
 Consomme with Celery
 4 pounds meaty beef shanks
 2 onions, quartered
 1 carrot, quartered
 3-1/2 quarts water
 2 cups water
 2 celery ribs
 1-1/2 tsp salt
 4 sprigs parsley
 1 bay leaf
 1/8 tsp thyme
 1 5 to 7-pound stewing hem, halved
 neck, heart and gizzard of hen, chopped
 3 Tbsp butter 1-1/2 cups chopped celery ribs and leaves
 1/2 cup chopped leek
 1/2 cup minced celery leaves
 salt and pepper to taste
 Have your butcher saw the beef shanks into 1-inch pieces.  Spread
 the shanks, onion and carrot in a large baking pan.  Brown in a
 preheated 450 deg F oven for 20 minutes, turning once. Transfer
 the meat and vegetables to a kettle, adding the 3-1/2 quarts of
 water. Pour the 2 cups water into the baking pan; bring to a boil,
 scraping up any bits of meat or vegetables clinging to the bottom.
 Pour the liquid into the kettle. Add the celery, salt, parsley,
 bay leaf and thyme.  Bring to a boil, skimming away any froth that
 rises to the surface. Simmer gently, uncovered, for 3 hours. Add
 boiling water, if necessary, to keep ingredients covered.  Add the
 hen, neck, heart and gizzard to the beef stock. Add boiling water
 to cover. Skim away any froth that rises to the surface. Simmer
 uncovered, for 2 to 3 hours or until the liquid is reduced to 2
 quarts. Remove the hen. Strain the stock and let cool. Chill until
 the fat congeals (solidifies) on the surface. Scrape away the fat.
 Bring the stock to a simmer.  Melt the butter in a kettle. Add the
 chopped celery and leek.  Cover and let the vegetables steam for
 20 minutes. Add the beef stock and simmer, uncovered, for 30 minutes.
 Strain. Salt and pepper to taste.  Garnish the consomme with minced
 celery leaves.
 Roast Turkey with Chestnut and Sausage Stuffing
 1 20 to 12-pound turkey
 salt and pepper
 Wash the turkey under cold water. Pat dry. Lightly salt and
 pepper inside and outside of the bird. Set aside.
 For the Stuffing:
 1-1/2 pounds fresh chestnuts
 1 cup beef bouillon
 1 celery
 2 sprigs parsley
 1/2 bay leaf
 2 Tbsp butter
 1/2 chopped onion
 the turkey liver, minced
 1/2 cup port or Madeira wine
 3/4 pound ground pork
 3/4 pound ground veal
 1/2 pound ground pork fat
 2 eggs beaten
 1-1/2 tsp salt
 1/2 tsp thyme
 pinch of pepper
 pinch of allspice
 1 cup butter, melted
 Set the chestnuts in a pan and cover with cold water. Boil for 1
 minute.  Remove from heat. Remove 3 chestnuts at a time from the
 hot water. Peel and remove the inner skins. Place the chestnuts in
 a saucepan. Add the bouillon and water to cover the nuts by 1-1/2
 inches. Add the celery, parsley and bay leaf. Simmer, uncovered,
 for 45 to 60 minutes or until the chestnuts are cooked through.
 Drain.  Heat the butter in a skillet. Add the onion. Cook for 8 to
 10 minutes until soft. Transfer the onion to a mixing bowl.  Put
 the turkey liver into the skillet. Saute until just browned. Add
 to the onion. Pour the wine into the skillet.  Boil until the wine
 is reduced to 1/4 cup. Add to the onion.  Add the pork, veal, pork
 fat, eggs, salt, thyme, pepper and allspice to the onion. Stir with
 a wooden spoon until thoroughly blended.  Stuff the turkey neck
 and body cavities loosely with alternate layers of the meat mixture
 an chestnuts.  Close the cavities with skewers and lace with kitchen
 string.  Brush the turkey generously with the melted butter. Fold
 the cheesecloth in half crosswise, forming a square. Dip the
 cheesecloth into the remaining melted butter and lay over the turkey
 breast. Set the turkey on a rack in a shallow roasting pan. Roast
 in a preheated 325 deg F oven, basting occasionally. A 10 to 12
 pound bird will take about 4 to 4-1/2 hours to roast. To test for
 doneness, pierce a thigh with a fork. Juices should run clear
 yellow.
 For the Gravy:
 (the turkey stock)
 3 Tbsp vegetable oil
 the turkey giblets, chopped
 1 onion, chopped
 2 carrots, chopped
 1 cup dry white wine
 2 cups chicken stock
 1 bay leaf
 1/2 tsp thyme
 3 Tbsp cornstarch
 1/4 cup port wine
 Prepare the gravy while the turkey is roasting. Heat heat oil in
 a large saucepan. Stir in the giblets. Brown on all sides and
 transfer to a side dish. Put the onion and carrots in the pan.
 Cover and cook slowly for 5 minutes. Uncover and brown lightly for
 5 minutes. Add the browned giblets, wine, chicken stock, bay leaf
 and thyme. Add water to cover ingredients by 1 inch. Simmer,
 partially covered, for 2-1/2 to 3 hours. Strain the stock.  Skim
 the fat from the surface.  Blend the cornstarch and port wine in
 a bowl. Stir into the stock. Simmer for 2 to 3 minutes until
 thickened. Set aside.  Transfer the turkey to a heated platter when
 it is done.  Remove the strings and skewers, cover loosely and let
 stand 20 to 30 minutes.  Scoop the stuffing into a warm dish when
 ready to serve. Spoon excess fat from the roasting pan. Pour the
 turkey stock into the roasting pan. Stir over moderately high heat,
 scraping up the turkey bits from the bottom.  Skim any fat from
 the surface of the gravy. Pour into a warm sauceboat and serve with
 the turkey and stuffing.
 Creamed Brussels Sprouts
 1 1/2 quarts Brussels sprouts
 salt and pepper
 2 Tbsp butter, melted
 3/4 cup heavy cream
 2 Tbsp butter
 Cut a cross in the base of each sprout. Drop into boiling salted
 water. Boil slowly, uncovered, for 6 to 8 minutes.  Drain. Lay the
 sprouts in one layer on a towel to cool.
 Butter a shallow baking dish. Arrange the sprouts in two layers in
 the dish. Sprinkle lightly with salt and pepper and melted butter.
 Set over moderate heat, cover and cook until the sprouts begin to
 sizzle. Transfer to a preheated 350 deg F oven for 10 minutes.
 Bring the cream to a boil. Pout boiling cream into the dish and
 continue to bake for 10 minutes more. Dot the sprouts with butter
 and serve.
 Mincemeat Pie
 1 large apple
 2 cups raisins
 2 cups currants
 1 cup sultana raisins
 1/2 cup candied fruit peel
 1/2 cup almonds
 grated rind form 1 orange
 grated rind from 1 lemon
 1 cup sugar
 1/4 tsp salt
 1/4 tsp ground cloves
 1/4 tsp cinnamon
 1/4 tsp allspice
 juice of 1 orange
 juice of 1 lemon
 1/4 cup Irish whiskey
 1/2 cup butter, melted
 2 cups all-purpose flour
 1/2 tsp salt
 1/4 tsp sugar
 1/4 pound chilled butter, cut into 1/2-inch pieces
 3 Tbsp chilled shortening
 3 Tbsp, or more, cold water
 Core the apple but do not peel. Mince the apple, raisins, currants,
 candied peel and almonds. Combine in a large mixing bowl.  Combine
 the orange and lemon rind, sugar and spices in a small bowl. Stir
 with a fork to blend thoroughly. Sprinkle over the minced fruit
 and almonds. Blend with a fork.  Combine the juices and whiskey.
 Pour over the minced fruit mixture. Pour the butter over the
 ingredients and blend.  Pour the filling into a glass jar, cover
 tightly and refrigerate overnight.
 Combine the flour, salt and sugar in a bowl. Cut in the butter and
 shortening. Mix with a pastry blender until the mixture resembles
 coarse meal. Add the water to the dough, a little at a time, while
 gathering the dough into a ball.  Wrap with waxed paper and
 refrigerate for 2 hours.  Assembling the pie:  Roll out the dough
 1/8 inch thick on a lightly floured surface and line a 9-inch pie
 pan allowing a 1-inch overhang.  Cover and chill.  Roll the remaining
 dough into a rectangle 1/4 inch thick and 12 inches long. Cut the
 dough into 1/2 inch wide strips.  Fill the shell with the mincemeat.
 Lay the strips of dough over the pie in a lattice pattern. Turn up
 the edges and crimp decoratively. Bake in a preheated 425 deg F
 oven for 20 minutes. Reduce heat to 350 deg F and bake for 30
 minutes until golden.