New Recipe: Hometown Focus Recipes – Hometown Focus



St. Patrick’s Day, March 17, is just around the corner—a time we tap into our inner Irish, whether we are or not—and celebrate by donning some green garb, dining on corned beef and cabbage, and imbibing an Irish themed beverage.

However, we also have a large Finnish contingency here in the Northland to be included in a different day of celebration. While it doesn’t appear on calendars—at least none that I could find—St. Urho’s Day is recognized on March 16 by the Finns as the day said saint rescued the Finnish grape crops from grasshoppers.

Purple is the preferred color to celebrate St. Urho and, although I’m not sure if there is an actual traditional feast or beverage for this celebration, I’ve included a selection of recipes to consider for both of these days.

So, wear purple and green next week and enjoy some ethnic food, or just the fact that spring seems to be coming soon, and that is definitely something to celebrate!

Baked Apple Pancake (Omenapannukakku)

Recipe by: Beatrice A. Ojakangas The Finnish Cookbook

• 4 eggs
• 1 1/2 c. milk
• 1/2 tsp. salt
• 2 Tbsp. sugar
• 2 c. sifted white flour
• 3 tart apples, peeled, cored, and sliced
• 3 Tbsp. butter
• Cinnamon sugar (1/2 c. sugar mixed with
3 tsp. cinnamon)
• Cream

Beat the eggs until thick, then add the milk, salt, and sugar. Sift in the flour, mixing it in well. Let the batter stand for 30 minutes. Meanwhile, prepare the apples and cinnamon sugar.

Butter well two 8- or 9-inch round cake pans and sprinkle with part of the cinnamon sugar. Arrange the sliced apples in the pans. Sprinkle the apples with the remaining cinnamon

sugar and dot with the butter. Pour the pancake batter over the apples, dividing it evenly between the pans.

Bake in a moderately hot over (375 degrees) for about 30 minutes or until the top of each pancake is golden and set. Serve hot (this is best served immediately, although it can be reheated before serving), cut into wedges, and serve plain or with cream to pour over each serving. Makes 2 pancakes which can be cut into 10 or 12 wedges.

Onion Soup with a Crust (Kuoritettu Sipulikeitto)

Recipe by: Beatrice A. Ojakangas The Finnish Cookbook

• 4 large onions, peeled and sliced
• 1/4 c. butter
• 6 c. rich beef stock, or 3 (10 1/2 oz.) cans
beef broth and 2 c. water
• 1 bay leaf
• Salt
• Pepper
• 6 thick slices French bread
• 4 Tbsp. grated Parmesan cheese

Brown the onions in the butter in a heavy pot over medium heat. Add the beef broth and bay leaf. Taste, and add salt and pepper accordingly. Cover and simmer for 30 minutes. Remove the bay leaf. Pour the soup into an ovenproof casserole and cover with the bread slices. Sprinkle with the cheese. Transfer to a hot oven (400 degrees) and cook until the cheese has melted and is slightly browned. Serve immediately. (Yield: 6 servings)

Finnish Sour Cream Cake (Kermakakku)

Recipe by: Beatrice A. Ojakangas The Finnish Cookbook

• 2 eggs, beaten
• 2 c. sour cream
• 2 c. sugar
• 2 – 3 drops almond extract
• 3 c. sifted flour
• 1 tsp. soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. ground cardamom

Combine the eggs, sour cream, sugar, and

almond extract. Sift the flour with the soda, salt, cinnamon, and cardamom. Add gradually to the egg mixture, beating until the batter is smooth and well mixed. Pour into a buttered tube pan that has been dusted with cooky crumbs or granulated sugar. Bake in a moderate over (350 degrees) for 1 hour or until a cake tester comes out clean. Cool for 5 to 10 minutes before turning out of pan.

St. Patrick’s Day Green Dublin Cocktail

• 4 oz. Irish whiskey
• 4 oz. white cranberry juice
• 2 oz. sour apple schnapps
• Fresh mint leaves for garnish
• 1 green apple cut into thin slices

Fill a cocktail shaker with ice. Add all the ingredients and shake for 30 seconds Serve in a martini glass and garnish with mint and sliced green apple. (Yield: 2 servings)

Chef John’s Colcannon Hash

Recipe by: Chef John

• 2 large russet potatoes, peeled and cut
into 3/8-inch dices
• 1 Tbsp. vegetable oil
• 2 oz. pancetta or bacon, diced
• 1 tsp. kosher salt
• Freshly ground black pepper to taste
• 2 Tbsp. unsalted butter
• 1 1/2 c. sliced green onions, mostly white
and lighter green parts
• 3 c. baby kale, roughly chopped
• 1/4 c. freshly grated sharp Irish cheddar
cheese or other sharp cheddar
• 1 pinch cayenne pepper
• 2 Tbsp. chopped fresh flat-leaf parsley
• 2 poached eggs, optional

Place diced potatoes to a bowl of cold water. Drain. Rinse again in a fresh bowl of cold water. Continue rinsing in fresh water until potato starch has been removed and water remains clear, about 3 rinsings. Drain well.

Heat oil in a skillet over medium heat. Add pancetta and cook and stir until crisp, about 5 minutes. Remove pancetta from skillet

with a slotted spoon; drain. Reserve oil.

Cook potatoes in reserved oil in skillet over medium-high heat. Brown in one even layer until pieces are browned and crusted on the bottom. Stir; spread potatoes in a single layer again and brown. Repeat until potatoes are golden brown on all sides, about 8 minutes. Add butter and chopped green onions; cook and stir until onions have sweetened and softened up a bit, 3 to 4 minutes. Add reserved pancetta. Stir in chopped kale and cook until kale wilts. Add grated cheese; cook and stir briefly.

Serve topped with a poached egg. Sprinkle with a pinch of cayenne pepper and chopped parsley. (Yield: 2 servings)

Stout Slow Cooker Corned Beef and Veggies

Recipe by: RayPappy Bailey

• 1 1/2 (12 fluid oz.) cans or bottles Irish
stout beer (such as Guinness ), divided
• 1 (4 lb.) corned beef brisket
• 1 1/2 c. brown sugar
• 3 sweet potatoes, cut into chunks
• 1 head cabbage, cored and coarsely
• 2 large sweet onions, chopped
• 6 large carrots, chopped
• 3 red potatoes, cut into chunks

Pour 1 bottle Irish stout beer into a slow cooker. Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer. Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.

Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar. Cover the cooker and cook on low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing. (Yield: 16 servings)

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