Wednesday November 20, 2019
2:43 am

Irish Coddle, Shortbread Petticoat Tails, Pickled Beets

recipies

Irish Coddle, Shortbread Petticoat Tails, Pickled Beets

 

by Annette Kukoy and Jackie Shayotovich

 

      Thanks to our Irish friend Liz Painte for these St. Patrick’s Day main dish and dessert recipes, which are staples of Irish cooking. Liz and her family are members of Mary Seat of Wisdom in Park Ridge, Ill. The pickled beet recipe is from Sara Wellman who attends St. Mary in Crown Point. Adding a few hard boiled eggs to the jar of beets makes it the consummate Irish pub snack.

 

Irish Coddle

1 lb. pork sausage links

1 lb. thick-cut bacon

4 lbs. potatoes, peeled and quartered

1 pint chicken or beef broth

2 medium onions, sliced

3-4 tablespoons chopped fresh parsley

Salt and pepper to taste

      Grill or broil the sausages and bacon just long enough to brown, then chop into pieces. Preheat oven to 300 degrees. Heat the broth to a simmer. In large, heavy pot, start layering the onions, bacon, sausages, and potatoes. Liberally season each layer with salt, pepper and parsley. Pour the broth over the top. Heat on the top of the stove until the liquid comes to a boil. Remove from heat and tightly cover the pot. Place in oven for 2-1/2 to 3 hours, but remember to check it occasionally, adding more stock if necessary. (For the sausage, we used both fresh pork links and some bratwurst from a local butcher shop.)

 

Shortbread Petticoat Tails

1-1/4 cup flour

1/2 cup cornstarch

1/4 teaspoon salt

1/2 cup granulated sugar

1 cup, cold unsalted butter, cut into 3/4 inch pieces

1 teaspoon vanilla

      Preheat oven to 300 degrees. Have ready a 9-inch tart pan with removable bottom. Sift the flour, cornstarch and salt into large bowl; whisk in the sugar. Using an electric mixer, add the butter pieces and continue mixing until crumbs form and there is no loose flour. Add the vanilla; continue mixing until large clumps form that pull away from the side of the bowl.

      Transfer the dough to a tart pan. Press the dough evenly into the pan and smooth the top. The dough will be 1/2-inch thick. Using a fork, prick the dough at 2-inch intervals. With a small knife mark the dough into 12 wedge-shaped cookies. Bake the cookies until the top is a light golden brown, about 1 hour. Immediately use a small sharp knife to cut completely through the marked wedges. Cool the shortbread thoroughly in the pan. Remove the sides of the pan and separate the cookies. You can serve cookies plain or sprinkle with granulated or confectioners’ sugar after baking.

 

Pickled Beets

2 lbs. beets, stems removed

1-1/2 cups cider vinegar

1-1/4 cup sugar

1-1/2 tablespoons dry mustard

1/2 teaspoon salt

2 medium onions, sliced

2 teaspoons celery seed

Hard boiled eggs (optional)

      Scrub the beets and place in a large pot; cover with water and bring to a boil. Let simmer until tender, depending on the size of the beets. Drain and reserve 1 cup cooking water. Slip skins off beets and slice.

      In a small pan, bring the vinegar and reserved cooking water to a boil. Mix together the mustard, salt, and sugar; add to the vinegar liquid and bring mixture to a boil again. Arrange the beets and onions in layers in clean canning jars. If using hard boiled eggs, place them in jar also. Add celery seed and cover with hot vinegar mixture. Store in refrigerator; let stand for a few days. Will keep for weeks.

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