Month: July 2011 (Page 3 of 5)

Potato-Leek Soup

July 16, 2011 / / 0 Comments

This week’s soup is traditionally a Welsh soup, although many cultures have their own versions. Let’s face it, you just can’t go wrong with onions, dairy product, and potatoes! While you can make your own Celtic-style food at home, there’s nothing like sharing the experience with other “Celtophiles”. You can get your fill of Celtic food  and culture this weekend at the Arizona Highland Celtic Festival in Flagstaff, AZ. Escaping the heat is an added bonus! Put a few gallons in the gas tank and skip town with us! We’ll see you in the pines  🙂

Ingredients:

  • 1 pound leeks, cleaned, reserving only the white portions for the soup (save the rest for a stock!)
  • 3 tablespoons unsalted butter
  • Heavy pinch kosher salt, plus additional for seasoning
  • 3-4 small, Yukon gold potatoes, peeled and diced
  • 1 quart vegetable broth
  • 1 cup heavy cream
  • 1 cup buttermilk
  • 1 teaspoon white pepper
  • 1 tablespoon snipped chives (for garnish)
  1. Chop the leeks into small pieces.
  2. In a medium saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and let them sweat for 5 minutes, moving them around in the pan frequently to prevent browning. Decrease the heat to medium-low and cook until the leeks are tender, ~25 minutes.
  3. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft,  ~45 minutes.
  4. Turn off the heat and puree the mixture with an immersion blender, or put in a food processor and process until smooth. Return to saucepan over low heat, stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning to your taste. Sprinkle with chives and serve immediately with crusty bread and a pint of stout.

 

 Click Here for More Soups of the Week

The Weekly Whet: Black Velvet

July 15, 2011 / / 0 Comments

I believe Heidi’s famous last words on the Weekly Whet before she left, were something to the effect of “find some kind of really interesting Celtic cocktail, but do something besides whisky for a change.”

I nodded obligingly. She’s right after all; intotheSoup.com is loaded with columns and radio shows dedicated to the subject matter. But let me tell you, folks, Google was not having any of this “Celtic-cocktail-sans-whisky” business. As it turns out, the Celts don’t mess around with muddling, shaking, fancy juices or syrups.

I delved deeper into the archives of the web and found a minor reference to a drink called “Black Velvet” (wasn’t that an 80s hair band?). Finally, I had my cocktail for the week–as, um, interesting as it may be.

Ingredients

  • Champagne or Sparkling Wine
  • 1 bottle of Stout
  • 1 Pint Glass

1.) Fill the pint glass 1/2-way with Champagne

2.) Fill it the rest of the way with the Stout

3.) Enjoy (?) and refill as needed:)


Peaches ‘n’ Cream Parfait

July 13, 2011 / / 0 Comments

How can you improve on a fresh, juicy peach?  Layers of peaches, cream, and rich, buttery macadamia nuts, of course! Try this easy parfait recipe for a refreshing treat in the midst of the dog days of summer…

Peaches ‘n’ Cream Parfait

Serves 2 (large parfaits) or 4 (small parfaits)

Ingredients:

  • 1 cup honey roasted macadamias, halves and pieces*
  • 1 cup fresh ricotta cheese
  • 1 cup vanilla yogurt
  • 1 teaspoon vanilla
  • 2 tablespoons  confectioners’ sugar
  • 3 cups sliced fresh peaches
  • 1/2 cup honey roasted macadamias, extra, for garnish*
  • mint leaves (optional), for garnish
  1. Using electric beaters, whip together the ricotta, yogurt, vanilla and sugar until thick and fluffy. 
  2. Place a layer of the peaches in parfait glasses (or one large dish), top with some of the ricotta mixture and sprinkle with the roasted macadamias.  Repeat layers  (make as many layers as desired), finishing with a layer of the ricotta mixture.  Sprinkle top with the chopped honey-roasted macadamias and garnish with mint, if desired.

*Note: Macadamia nuts make a truly exotic, decadent parfait, but feel free to use your favorite nut (cashews, pecans, etc.) or coconut (toasted). Be creative!

The Arizona Highland Celtic Festival, July 16-17: Food and Beverage

July 13, 2011 / / 0 Comments

By Ray Pearson

“I love coming to this event. It’s like taking my tummy on a tour of foreign countries. The desserts are my favorite”, gushed 10-year old Ernie Ripko, from Southern California, at last year’s Arizona Highland Celtic Festival. Celtic snacks, entrees, and desserts are the culinary main attractions at this annual event. This year’s festival takes place July 16 and 17 at Foxglenn Park in Flagstaff.

For the Northern Arizona Celtic Heritage Society, Celtic (“kel-tik”) refers to a celebration of the culture of eight regions in Western Europe, created in Roman times. In today’s world, they are the countries of Scotland, Ireland, Wales, the regions of Cornwall (England), Brittany (France), Asturias and Galicia (both in Spain), and the Isle of Man.

 

 

“It’s very important to us that our food vendors present authenticity and the highest quality of foods representing the Celtic regions”, says Jude McKenzie, president of the society.

Available to festival goers is a variety of hearty meat and shepherd’s pies, sausage rolls, corned beef, beef burgers from the shaggy, long-horned Highland “coos”, and shrimp, chicken, or fish, all served with a side of chips (French fries). The Scottish conundrum known as haggis is also available. Despite major eye-rolling of (usually uninformed) naysayers, haggis is a tasty, hash-like meat dish (best enjoyed with a single malt Scotch). When it comes to those desserts young Ernie is so fond of, he’s in good company. Welsh cakes, cooked on a griddle and served warm, are made in various flavors including raisin, cinnamon, and lemon, topped with sugar. Shortcake, a cousin of Scottish shortbread, is served with strawberries and whipped cream. Reminiscent of the way special ice cream treats that are served throughout the UK, the ice cream vendor serves soft ice cream with tangy flavors, colorfully swirled around the outside of the cone or dish.

When it comes to beverages, McKenzie lights up. “We believe we are the only Celtic festival that serves alcoholic beverages representing all eight regions. At two locations on the field, we present ‘Spirits of the Celtic Regions’, served by knowledgeable staff.” Whiskies, wines and brandy represent most of regions. Perhaps the most unusual drink comes from the Isle of Man. ManX Spirit is actually a proprietary blend of various Scotch and Irish whiskies, with the color removed. Three different Irish beers, along with soft drinks, round out the drinks available at the festival.

 Click here for more information about the Arizona Highland Celtic Festival such as location, hours, and activities.

Curry Chicken & Mandarin Orange Pita Salad

July 11, 2011 / / 0 Comments

This recipe is direct from Heidi’s cookbook, ‘Cook This!’ Become an ITS member to download a free copy!

In her own words… “I’ve been makin’ this sandwich long before anyone ever thought of combining oranges and curry – well, maybe not THAT long… However, none of my [charter yacht] guests had tried this flavor combo  – must have spread the word.”

Curry Chicken & Mandarin Orange Pita Salad  

Serves 4

Ingredients:

  • _ 3 lg. boneless chicken breasts – par boiled
  • _ 10 oz. mandarin oranges – canned and drained
  • _ 3/4 C. Mayonnaise
  • _ 3 T. Curry Powder, divided
  • _ 2 Green Onions – chopped on the bias
  • _ 1/3 C. Celery – small dice
  • _ 16  Leaves Butter Lettuce (optional)
  • _ 4 Pita Pockets – halved
  • _ Salt and Pepper to Taste
  1. Heat a large pan of water to a boil, reduce heat just a little and add the chicken breasts (skin on optional), 1 tsp of salt and 1 Tbsp of the curry powder. Cook, turning occasionally, until done, about 10 minutes (165 degrees for 15 seconds with a meat thermometer in the thickest part of the breast means it’s done). Remove from the pan and pat dry with paper towels.
  2.  In a separate bowl, combine the mayo, the remaining 2 Tbsp of curry powder, oranges, onions and celery (set aside a few oranges and some onion for garnish). Let the mayo mixture sit in refrigerator for at least 20 minutes.
  3. When chicken is cool enough to handle, cut into bite sized chunks and add to the mayo mixture. Taste for seasoning.
  4.  Halve the pita pockets and open carefully. Lay a butter lettuce leaf or two inside each pita and add enough chicken mixture to fill. Garnish with onions and oranges.
  5. You can also make this an entrée salad by eliminating the pita.

 

The Weekly Whet: The Montanya Rum Distillery’s Peach Mojito

July 8, 2011 / / 0 Comments

Courtesy of Ray Pearson

Ray Pearson is a seasoned traveler and well-versed in most spirits–especially whisky (he’s a certified expert!). His travels often allow him to try an unusual cocktail or two. Here’s a recipe he picked up while traveling in the ruggedly beautiful little mountain town of Silverton, CO.

Ingredients

  • sugar (enough to rim the glass 1/2 way)
  • 1 spoonful peach jam
  • ½ lime
  • 2 oz Platino Rum
  • 5-6 muddled mint leaves
  • 3-5 cubed peach pieces
  •  Soda water

1.) Pour the peach jam, lime juice, and rum in a cocktail shaker

2.) Muddle mint leaves in a cocktail glass and add peach pieces

3.) Shake contents of shaker for 30 seconds, and pour contents of cocktail glass

4.) Top off with soda water and give it all a good stir. Enjoy!

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