Archive for the ‘Main Courses’ Category

Tuesday Recipe: Irish Feast

Tuesday, March 11th, 2014
With St. Patrick’s Day right around the corner, it is time to start thinking about celebrating with a traditional Irish feast. Whether you are Irish, French or anything in between, you and your family will love these yummy recipes straight from the Emerald Isle.
Irish Soda Bread With Currants Irish Soda Bread

Ingredients

  • 4 cups all-purpose flour, plus more for dusting
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups buttermilk
  • 1/2 stick (1/4 cup) unsalted butter, melted
  • 1/2 cup currants
Directions

  • Preheat the oven to 400 degrees F.
  • Whisk together the flour, sugar, baking soda, cream of tartar and salt in a large mixing bowl.
  • Stir in the buttermilk and 3 tablespoons of the melted butter, using a fork, then stir in the currants. Once combined, the dough should come together. Turn the dough out onto a floured surface. Knead gently for just a few turns until the dough can be shaped into a 6-inch round (do not over-knead).
Sweet Kelly Green Sculpture
  • Place the shaped dough into a cast-iron skillet or sheet tray. Cut an “x” into the top of the round loaf, using a knife.
  • Bake until the center has cooked through (testing with a skewer), about 40 minutes. Slather with the remaining tablespoon melted butter.

Colcannon – Irish Mashed Potatoes

Ingredients

  • 4 russet potatoes, cleaned, peeled and cut into 2 inch chunks
  • 1 stick unsalted butter, divided
  • 3/4 cup heavy cream
  • 2 garlic cloves minced
  • 2 leeks, cleaned and whites thinly sliced
  • 2 bunches kale, stems removed and chopped
  • 2/3 cup chicken broth
  • Salt and pepper to taste
Colcannon
Directions

  • Place the potato chunks in a large pot and fill with water to cover.
  • Bring the potatoes to a boil on medium-high heat and continue to boil until the potatoes are fork tender, 20-25 minutes.
  • Place 6 tablespoons of butter, cream and garlic in a small saucepan and bring up to a simmer on medium-low heat. Cover to keep hot.
  • In a large saute pan melt the remaining 2 tablespoons of butter on medium heat and saute the leeks for about 1 minute.
  • Add the kale to the leeks and continue to saute for an additional 2 minutes. Season with salt and pepper.
  • Pour the broth over the kale and leek mixture, stir and cover.
  • Allow the mixture to cook until the kale has wilted and the liquid has cooked off, about 7 minutes.
  • Once the potatoes are fork tender, drain them and place them back into the pot.
  • Begin mashing the potatoes, while adding the cream mixture a little at a time, until the potatoes are smooth and creamy. Season with salt and pepper.
  • Fold the leeks and wilted kale into the potatoes, adjust the seasoning and serve.

Kiss Me Sign Corned Beef and Cabbage

Ingredients

  • 1 onion, cut into wedges
  • 4 potatoes, peeled and quartered
  • 1 pound carrots, cut into large chunks
  • 3 cups water
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon ground black pepper
  • 1 (3 pound) corned beef brisket with
  • spice packet, cut in half
  • 1 small head cabbage, cut into wedges
Directions:

  • Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
  • Cover and cook on low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.

Tuesday Recipe: Pan Cooked Turkey with Spinach

Tuesday, February 18th, 2014
Turkey is a wonderful option for a chicken or pork alternative. Whether you are looking to eat healthier or are simply seeking out an easy weeknight meal that everyone in the family will enjoy, this dish combines perfectly seared turkey breast with fresh spinach, sweet pears and rich feta cheese for a combination that will make anyone smile.
Ingredients

  • 2 turkey breast tenderloins (1 to 1-1/4 lb.)
  • 1 teaspoon dried sage, crushed
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 6 ounce fresh baby spinach
  • 1 large pear, cored and thinly sliced
  • 1/4 cup crumbled feta cheese
Cottage Salt and Pepper Shakers
Spinach Directions

  • Horizontally split turkey breasts to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if turkey browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.
  • Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.
  • Serve turkey with spinach and pears. Top with feta cheese.
Pear Chair Pad Tree Trivet

Gourmet Mustard at SYW

Tuesday, February 11th, 2014
Looking for something new to spice up your meals? Look no further than the gourmet goods section on the Sturbridge Yankee Workshop website where you will find locally made treats such as the mustard options featured below. Made in Maine with all natural ingredients; no unwanted preservatives or additives here. Intrigued? We guarantee that this assortment will make you hungry for more!
Portland Beer Mustard Portland Beer Mustard

Spread this beer infused mustard on your favorite burger recipe, dip your french fries or create an exciting spread for weekday sandwiches. Ingredients include: mustard, mustard seed, pale ale beer from Maine, apple cider vinegar, water, honey, spices and garlic.

This gourmet food item is proudly gluten free, salt free and made with no artificial flavoring or colors. Not just for hot dogs and burgers, mustard also makes a great dip for soft or hard pretzels. Think of the possibilities!


Peppercorn Dijon Mustard

Perfect for pairing with poultry, steak or fish, you might also consider adding Peppercorn Dijon Mustard to your favorite cheese sauces for a fresh twist. Ingredients include: apple cider vinegar, mustard, garlic, onion, water, peppercorn, spices, salt and white Chablis wine.

Mustard is a welcome complement to many dishes easily added as a starting base or as a final topping treat to a finished meal. You will be surprised at the options available to you once you have tried this condiment once.

Peppercorn Dijon Mustard

Zesty Honey Mustard Zesty Honey Mustard

Offering that sweet and hot flavor combination we love, Zesty Honey Mustard is perfect for grilling chicken or fish. Serve with fresh shrimp as an alternative for cocktail sauce for a scrumptious appetizer idea. Mustard such as this dresses up a plain ham and cheese sandwich in no time.

You will garner thanks and appreciation from your family and friends when this mustard is used! Ingredients include: apple cider vinegar, honey, mustard, water, eggs and spices.


Spiced Apple Mustard

Mmm, apples and spice. Is there anything better? Try dipping your fresh fruit – especially crisp apples – into Spiced Apple Mustard. You can also add it to crackers, cheese spread or even your breakfast sandwich.

Perfect for marinating or glazing duck, lamb, or turkey, you’ll also find simple uses for this mustard such as serving alongside your favorite pretzels. Ingredients include: apple cider vinegar, brown sugar, mustard, spices and canola oil.

Spiced Apple Mustard