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Irish Recipes


FISH , MEAT SOUPS AND STEWS ,
BREADS AND DESSERTS AND IRISH COFFEE, POTATO DISHES IRISH CHRISTMAS RECIPES IRISH HALLOWEEN DISHES GLUTEN FREE IRISH DISHES


Halloween Meals

Samhain or Halloween, has its own set of recipes you may want to dip into for the season.

Food plays a large part in Samhain. It is the end of October and start of November so the the harvest is in and food is plentiful. However when Samhain became All Hallows or All Saints Day, meat was not allowed so the food eaten was just about anything vegetarian.

Try some of these recipes, and you will find the Dulahans, pucas, and the bean sidhes will all leave you alone, but your family and friends will love you.


HONEY MUSTARD IRISH SAUSAGES


Samhain Honey Mustard Sauages

This recipe is from Food Ireland. It is perfect for pre-Halloween events.

  • 12 Irish Sausages
  • 1 tbsp Olive Oil
  • 2 tbsp Honey
  • 1 tsp Wholegrain Mustard
  • Salt and Pepper
  • 2 sprigs Thyme broken into pieces

Mixing and cooking method

1. Place the sausages into a large mixing bowl with the oil and seasoning and mix well to ensure that each sausage is well coated with a little oil.
2.Preheat the oven to 180 C/350F/Gas Mark 4. Place the sausages into the roasting tray and pop into the oven and cook for 20 minutes, turning once or twice to ensure they are browned all over.
3. Mix together the wholegrain mustard, thyme sprigs and honey.
4. After the sausages are browned remove them from the oven and then pour on the honey and mustard mixture and mix well, again ensuring that each sausage is coated and then return them to the oven for a further 5 minutes.
5. Remove from the oven and serve immediately.


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COLCANNON MASHED IRISH POTATO RECIPE

Colcannon, (cal ceannann), means white-headed cabbage in Irish.

Colcannon is traditionally made from mashed potatoes and cabbage, with milk, butter, salt and pepper added. There are many regional variations of this dish. At one time it was a cheap, year-round staple food, though nowadays it is usually eaten in autumn/winter, when kale comes into season.

An old Irish Halloween tradition is to serve colcannon with a ring and a thimble hidden in the fluffy green-flecked dish. Prizes of small coins such as threepenny or sixpenny bits were also concealed in it.


Samhain Colcannon

Ingredients

  • 2 cups mashed potatoes (a great way to use leftovers)
  • 2 cups green cabbage, shredded
  • 1/4 cup green onions, sliced
  • Pepper to taste
  • Butter and Parsley for topping
  • Directions

    Steam or boil shredded cabbage until tender.
    Drain cabbage and fold into prepared mashed potatoes.
    Add onions and season with pepper.
    Dot with butter and sprinkle with parsley.
    Serves 4


    While you are eating this tasty meal, sing the Colcannon song:
    Did you ever eat Colcannon, made from lovely pickled cream?
    With the greens and scallions mingled like a picture in a dream.
    Did you ever make a hole on top to hold the melting flake
    Of the creamy, flavoured butter that your mother used to make?

    Yes you did, so you did, so did he and so did I.
    And the more I think about it sure the nearer I'm to cry
    . Oh, wasn't it the happy days when troubles we had not,
    And our mothers made Colcannon in the little skillet pot.



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    ALL SAINTS BRACK

    Brack is one of Ireland's most famous bakery products. The name comes from breac which means speckled, referring to the fruit in the loaf.


    Irish Brack

    Brack is traditionally eaten at Halloween but is also eaten year round. Eat it at tea time, or as part of your St Patrick's Day celebrations.

    Ingredients

  • 1 tbsp dried yeast
  • 1 ½ cup/300ml lukewarm water
  • 2 oz/ 50g + 1 extra tsp sugar for yeast
  • 1 lb / 450g all purpose/plain flour
  • Pinch salt
  • 2 oz/50g butter
  • 6 oz/ 175g raisins
  • 2 oz/ 50g mixed candied peel
  • 2 oz/ 50g sugar
  • 2 eggs, beaten
  • Heat the oven to 400F/200C/Gas 6 after the second kneading of the dough

    Place the yeast in the lukewarm water, add the tsp of sugar, stir and leave to one side.

    Put the flour into a large roomy, baking bowl, add the butter and salt and using your fingertips, rub the butter into the flour to form sand-like crumbs. Work quickly to prevent the butter becoming too warm.

    Add the peel, raisins and 2 oz of sugar to the flour mixture and stir.

    • Make a well in the center of the flour mixture, add the beaten eggs and the yeast mixture. Work the mixture together to form a soft dough.
    • Knead the dough on a floured work top for 10 minutes until smooth and pliable. Place the dough back into the bowl. Cover with a clean tea cloth and leave in a warm place until the dough has doubled in size (about 1 hour).
    • Return the dough to the worktop, divide in 2, knead each half for another few minutes then form into a round approx 7"/20cm. Place on a greased baking sheet and leave to rise for another hour.
    • Bake in the preheated oven for 30 minutes, until golden brown.
    You will have two loaves.


    IRISH CHAMP

    The Irish love potatoes and there are numerous recipes using them. Champ, like Colcannon, is another way of using potatoes either from fresh or as a way to use up left over ones. This Samhain Champ Recipe shows just how easy it is to make it.

    The Irish name for champ is bruitin.


    Samhain Champ

    • 1lb 6oz/ 675g potatoes, peeled and quartered
    • 1 cup scallions/spring onions
    • 2 oz/ 55g butter
    • 2-3 fl oz/50 - 75ml milk
    • Salt and pepper
    ul>
  • Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.
  • Finely chop the white part of the scallion/spring onion and roughly chop the green part. Keep to one side.
  • Drain the potatoes and add the butter and milk and mash the potatoe until smooth and creamy.
  • Add the finely chopped white part of the onion and mix well.
  • Season well with salt and pepper. Serve with the green part of the onion sprinkled on the top.
  • .


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    SOUPS AND STEWS

    PARSNIP SOUP

    Leftover corned beef finds another delicious use in this earthy parsnip soup. This recipe was adapted from one developed by Lori at RecipeGirl.com. Parsnips are a nutritious and underrated root vegetable, and make a very flavorful soup.


    Samhain Parsnip Soup

    Yields 2 Entree or 4 First Course Servings of Parsnip Soup with Corned Beef and Cabbage

      Ingredients:

    • 3 tbsp butter
    • 2 whole bay leaves
    • 2 large parsnips (about 13 ounces), peeled and coarsely chopped
    • 2 cups chopped onions
    • 3 cups (or more) low-salt chicken broth
    • 3 large savoy cabbage leaves, center ribs removed
    • three 1/8-inch-thick slices cooked corned beef (4 ounces)
    • 1/4 cup heavy whipping cream
    • salt and fresh ground black pepper to taste Preparation:

      Melt 2 tbsp butter and in a large saucepan over medium-high heat and add in the bay leaves. Saute in the hot butter for 2 minutes. Add the parsnips, onions, and chicken broth. Cover and simmer until parsnips are tender.

      Meanwhile, cut cabbage and corned beef slices crosswise into thin strips. Melt 1 tbsp butter in medium skillet over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage begins to wilt, about 3 minutes. Reserve.

      When the soup is ready, remove the bay leaves. Working in batches, puree soup in a blender until smooth. Return to the pan and add the cream. Bring back to a simmer, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound corned beef and cabbage in center, and serve hot



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    SOUPS AND STEWS

    LEEK SAMHAIN SOUP

    Leeks are not native to Ireland. They were brought to the island by the Normans in the 15th and 16th centuries.It was a vegetable for the upper classes for centuries, as plain potato soup was much more commonly eaten. Today, the addition of leeks adds a lot to the taste.


    Samhain Leek Soup

    This delicious and hearty soup is just the thing on a Samhain evening.

    Ingredients

    • 4 medium potatoes, cut roughly into about 1″ chunks
    • 2 medium onions, roughly chopped
    • 4 large leeks (at least 1″ diameter. If smaller, use more)
    • 4 cups (2 pints) stock
    • Tbsp of butter
    • Salt and pepper
    • Fresh parsley

    Preparations Method

    Cut the hard green part of the leeks off and discard. split the leeks length ways and wash thoroughly in cold water to remove any grit. Drain and pat dry with a clean towel. Cut a piece about 2 inches long from one leek and set this aside. Slice the rest of the leeks into pieces about 1 inch thick.

    Melt the butter in a saucepan over a medium temperature and add the onions, leeks, celery, garlic and potato. Stir to coat the with the butter and sweat them in the saucepan for about 5-7 minutes.

    Pour the stock into the saucepan, bring to the boil then reduce the heat and simmer for about 20-25 minutes.

    Pour into a blender and fold until smooth. Season to taste with salt and pepper. Slice the piece of reserved leek and mix it with some roughly chopped parsley to the soup. Return to the heat to simmer for about 5-10 minutes before serving.




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    HALLOWEEN FADGE

    GLUTEN FREE FADGE

    So, you have a gluten intolerance, or someone you love has one, but you want to make something special and Irish for Samhain. What do you do? Try this Dairy and Gluten Free Fadge.

    In Ireland, this is often called Fadge or Potato Bread.

    Whatever you call them, these little potato cakes are easy to make, economical and a good use for leftover mashed potatoes. Fadge can be baked or pan-fried.


    Ingredients
    • 1 pound mashed potatoes
    • 2 1/2 tablespoons light olive oil OR melted butter if you aren't avoiding dairy
    • 3/4 cup all purpose gluten free flour blend
    • 3/4 teaspoon salt
    • 1 medium egg
    • 1 teaspoon gluten-free baking powder
    • 2 tablespoons minced chives (optional)
    • Extra gluten-free flour blend for rolling fadge dough
    • Extra olive oil OR melted butter to brush tops before baking

    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes

    Preparation

    To bake gluten-free fadge, preheat oven to 400F / 200C. Line a large baking sheet with parchment paper or lightly grease with cooking spray.

    Measure and blend dry ingredients in a small bowl. In a mixing bowl blend mashed potatoes, olive oil OR melted butter and egg. Add dry ingredients and mix until combined. Turn fadge dough out onto a lightly gluten-free floured cutting board. Roll or press the fadge dough with hands to 1/2-inch thickness. Use a round biscuit cutter to shape the fadge cakes or cut them with a knife in any shape you like. Place on a parchment paper-lined baking sheet.

    Brush with olive oil OR melted butter and bake in preheated oven for about 20 minutes. After baking for 15 minutes, remove baking sheet from oven and turn the fadge over so that both sides brown evenly. Serve warm.

    To pan-fry fadge, add about 2 tablespoons of olive oil to a large skillet and heat over a medium burner. Add fadge and fry each side until golden brown.

    Enjoy, and let these potato scones scare away the spirits.


    To Read More on Samhain - Go to the following pages:

    Page 1 - Samhain - The Celtic New Year - And Halloween
    Page 2 - The Dullahan - the Irish Headless Horseman
    Page 3 - Samhain Celebrations and Games
    Page 4 - More Samhain Recipes

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