Irish Apple Cake

I make apple cake a lot. Jewish Apple Cake. German Apple Cake. French Apple Cake. My Aunt Beck’s Apple Cake.

All good. Which one I bake depends on my mood, the season, the ingredients I have on hand, whether or not I want a cake with dairy. Or not.

This week my choice is Irish Apple Cake. St. Patrick’s Day is coming soon and even though I am not Irish, that’s always such a happy day all around, so why not celebrate with cake?

So, Irish Apple Cake on the menu.

Irish Apple Cake

• 3 cups all-purpose flour

• 2 tablespoons baking powder

• 1 teaspoon salt

• 3 large, tart apples, peeled and chopped

• 1/4 cup sugar

• 1-1/2 teaspoons cinnamon

• 1 cup vegetable oil

• 4 large eggs

• 1-1/4 cups sugar

• 1/3 cup orange juice

• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease a bundt pan. Mix the flour, baking powder and salt together in a bowl and set aside. Mix the apples, 1/4 cup sugar and cinnamon together in a bowl and set aside. Place the vegetable oil and eggs in the bowl of an electric mixer. Beat at medium speed for about 3 minutes, or until thoroughly blended. Add the 1-1/4 cups sugar and beat for another 2 minutes or until thoroughly blended. Add the orange juice and vanilla extract and beat for another minute. Add the flour mixture and beat for another minute or until the batter is smooth and uniform. Spoon about 1/3 of the batter into the prepared bundt pan. Add 1/2 the apple mixture. Cover with another 1/3 of the batter, top with remaining apples and cover with remaining batter. Bake for 60-70 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Invert onto a cake rack to cool completely.

Makes 12-16 servings

Potato Pancakes for all occasions

Is there anyone who doesn’t like potato pancakes?

Can’t be!

I make all sorts of versions: Ashkenazi Jewish, Irish, Peruvian, German ….. and more. I make some with raw, shredded potatoes and some with cooked, mashed potatoes ….. and more.

I love all of them.

Recently I tinkered with one of my recipes for Irish mashed potato pancakes, basically combining it with another fabulous Irish mashed potato dish called Colcannon, which includes chopped cabbage or kale.

The result was these wonderful, crispy outside, meltingly tender inside Mashed Potato and Cabbage Pancakes.

I’ve made them with both cabbage and kale. I’ve coated them with panko, breadcrumbs and matzo meal.

They all work!

So — the recipe below, which is dairy-free and has a matzo meal crust, is a winner for St. Patrick’s Day, which is fun and gastronomically wonderful even if you’re not Irish, AND is a great side dish for Passover.

MASHED POTATO and Cabbage PANCAKES 

• 2 large all-purpose or Yukon Gold potatoes, peeled and cut into chunks

• 1/2 to 3/4 cup chopped cabbage or kale

• 1 large egg

• 3 chopped fresh scallions

• 1/4 cup matzo meal (or bread crumbs)

• Salt and freshly ground black pepper to taste

• 1/2 cup matzo meal, approximately (or use bread crumbs or panko)

• vegetable oil

Place the potatoes in a saucepan, cover with water and bring to a boil over high heat. When the water begins to boil, reduce the heat to a simmer and cook for about 12 minutes or until the potatoes are barely tender. Add the cabbage and cook for another 3-4 minutes. Drain and return the potato-cabbage mixture to the saucepan. Mash the vegetables with a fork or mashing tool. Stir in the egg, scallions and 1/4 cup matzo meal. Season to taste with salt and pepper. Make flat cakes, about 1/4-inch thick out of the potato mixture. Press each side of the cake into the remaining matzo meal, to coat each side. Refrigerate for at least 30 minutes. Heat about 1/4-inch vegetable oil in a cast iron skillet or heavy, heat retaining sautepan over moderately high heat. Fry for about 3 minutes per side or until the pancakes are golden brown and crispy. Drain on paper towels.

Makes about 12

Irish Whiskey Cake

Purim is an extraordinarily joyous holiday and it’s been Jewish tradition to celebrate with a glass or two of wine or some other alcoholic beverage. The focus on drinking has its roots in something that Rabbi Rava said in the Talmud: on Purim, people should drink until they can no longer distinguish between "Cursed be Haman" and "Blessed is Mordecai."

Well, I’m not giving advice on how much booze anyone should drink

BUT

the fact that Purim comes on the same day as St.Patrick’s Day, gave me this most stupendously delicious thought about whiskey and such: eat Irish Whiskey Cake.

I have made this particular cake often. There is never a crumb left.

Celebrate Purim AND St. Patrick’s Day. Make Merry! Have cake!

Irish Whiskey Cake

• 1 cup golden raisins

• 1 tablespoon grated fresh orange peel

• 1/4 cup Irish whiskey

•  2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon freshly grated nutmeg

• 1/4 teaspoon ground cloves

• 3/4 cup butter at room temperature

• 3/4 cup sugar

• 2 large eggs

• 1/3 cup orange juice

Frosting

• 3/4 cup butter, at room temperature

• 2 cups confectioners' sugar

• 1/4 cup Irish whiskey

Preheat the oven to 350 degrees. Lightly grease two eight-inch cake pans. Line the bottoms with parchment paper and lightly grease the paper. Place the raisins and orange peel in a bowl, pour in the whiskey and let soak for at least 30 minutes. Combine the flour, baking powder, baking soda, salt, nutmeg and cloves in a bowl. Set aside. Beat the butter and sugar in the bowl of an electric mixer set at medium speed for 2-3 minutes or until smooth and well blended. Add the eggs and beat for another 2-3 minutes or until the mixture becomes smooth (scrape down the sides of the bowl with a spatula). Add the flour mixture and beat for 1-2 minutes to incorporate it into the other ingredients. Add the raisins (with any remaining liquid) and the orange juice and beat for another 1-2 minutes until a uniform batter has formed. Spoon the mixture into the cake pans. Bake for 20-22 minutes until a cake tester inserted into the center comes out clean. Let the cake cool in the pans for 10 minutes, then remove the cakes and let them cool completely. Make the frosting by beating the butter and confectioners’ sugar together until smooth. Gradually add the whiskey and beat until smooth. Frost the bottom layer, place the second layer on top and frost the top of the second layer.

 Makes 8 servings

Mashed Potato Pancakes

When I am going through periods of stress in my life, the food I want most is anything made with a potato.

So: these.

Mashed potato pancakes.

Just in time for St. Patrick’s Day.

I’m not Irish but will use any excuse to eat Irish food, which, despite the outcries of surprise from my Irish friends, is quite wonderful (fresh salmon, fabulous oatmeal, spectacular bread and the best potatoes ever).

I’ve been to Ireland a few times and have eaten mashed potato pancakes there, although I’ve never seen them crusted with panko; it’s usually plain old bread crumbs on the outside.

You can use either; I like the texture of panko better.

Mashed potato pancakes are very soft, so be careful when placing them in the pan and turning them.

These make a good side dish, but also a meal if you top them with a fried egg or two.

Mashed Potato Pancakes 

• 3 cups cold mashed potatoes

• 1 large egg

• 2 chopped fresh scallions or 3 tablespoons chopped fresh chives

• 1/3 cup bread crumbs

• Salt and freshly ground black pepper to taste

• 1 cup panko or bread crumbs, approximately

• 5-6 tablespoons vegetable oil

Place the mashed potatoes, egg, scallions, 1/3 cup bread crumbs and salt and pepper to taste in  a bowl and mix thoroughly to blend all the ingredients. Shape the mixture into patties about 1/2-inch thick and refrigerate for at least one hour. Place the panko on a dish, then press each patty into the panko to coat both sides. Patties are very soft and fragile, so work carefully. Heat 2-3 tablespoons vegetable oil in a saute pan over medium-high heat. When the oil is hot, fry a few of the potato cakes for about 3 minutes per side, or until crispy. Be sure to leave room in the pan with space between each pancake. Repeat with the remaining potato cakes, adding more oil to the pan as needed.

Makes about 12

Mashed Potato Pancakes

It has been said that on St. Patrick's Day everyone is Irish.

That's okay by me! I've been to Ireland. It's gorgeous. The people are friendly, the sites are interesting, the weather is glorious, the food is awesome. What's not to like?

The potato dishes are especially good.

Like mashed potato pancakes. You absolutely cannot go wrong making these. A terrific side dish with fish or at a vegetarian dinner. But, ya know, I've had these for dinner just by themselves, topped with sunnyside eggs (and served with some grilled tomatoes) and that's a perfect meal as far as I am concerned.

Mashed Potato Latkes

• 2 pounds boiling potatoes (such as Yukon Golds)
• 2 tablespoons butter
• 1/2 cup milk
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh chives, optional
• 1 large egg
• Panko crumbs
• vegetable oil for frying

Wash the potatoes and cut them into chunks. Bring them to a boil in a large pan in lightly salted water. Reduce the heat to a simmer and cook for about 15 minutes or until the potatoes are tender. Drain and, when cool enough to handle, peel the potatoes. Mash the potatoes in a bowl using a potato masher or ricer. Add the butter and the milk and stir them in. Stir in the chives, if used, and the egg. Make flat cakes, about 1/4-inch thick out of the potato mixture. Press each side of the cake into Panko crumbs. Heat about 1/4" vegetable oil in a cast iron or other heavy heat retaining skillet over moderately high heat. Fry for 2-3 minutes per side or until the pancakes are golden brown and crispy. Drain on paper towels.

Makes about 12

Creamy Irish Potato Soup

You know that old ad that says you don't have to be Jewish to eat Levy's rye bread? I feel the same way about Irish food. I'm not Irish, but love Irish food. Especially Irish Soda Bread and Irish Oat Scones. 

Ed and I visited Ireland several years ago and despite warnings to the contrary we found the food there was scrumptious. We had salmon almost every night, and I remember fondly one dish of broiled salmon with a horseradish crust. So simple, fresh and fabulous for dinner. 

And of course, we had lots of those famous Irish potatoes. Mashed with kale or cabbage. And just plain boiled.

Oh, I do love those earthy, mineral-y potatoes.

Every year on St. Patrick's Day I make one or more of these recipes, and sometimes Irish potato soup. Classic Irish potato soup usually starts with bacon, but for a vegetarian version of that smoky, bacony flavor, roast some shiitake mushrooms (see below) and add them as a final garnish. But the soup is also wonderful if you skip that step and garnish with some fresh, chopped chives.

Creamy Irish Potato Soup

• 2 tablespoons vegetable oil
• 2 leeks, washed and sliced
• 1 medium onion, chopped
• 2 pounds all-purpose potatoes, peeled and coarsely chopped
• 6 cups vegetable stock
• salt and freshly ground black pepper to taste
• 1/8 teaspoon freshly ground nutmeg
• 3/4 cup cream
• 1 tablespoon chopped fresh chives, optional
• 6-8 shiitake mushrooms, optional
• 2 teaspoons vegetable oil, optional

Heat the vegetable oil in a soup pot over medium heat. Add the leeks and onion and cook, stirring occasionally, for 2-3 minutes. Add the potatoes, stir for a minute. Pour in the vegetable stock. Add salt and pepper and the nutmeg. Bring to a simmer, lower the heat and cook, partially covered, for 45 minutes or until the potatoes are tender. Puree the ingredients in a blender or food processor or with an immersion blender. Return the soup to the pan. Add the cream and heat through. If desired, serve with a garnish of chopped chives or chopped, roasted shiitake mushrooms.

To make the roasted mushrooms: while the soup is cooking, preheat the oven to 450 degrees. Rinse and dry the mushrooms and coat them with the 2 teaspoons vegetable oil. Place on a baking sheet and roast for about 25 minutes or until well browned. Chop and sprinkle over the soup.

Makes 6 servings

How Many Ways Can You Make Mashed Potatoes

I'm thinking mashed potatoes at the moment. Probably because Thanksgiving is coming. But really I don't need a holiday to think about this dish. I could eat mashed potatoes any time. Any day.

My mother used to make them using what she called "all-purpose" potatoes (or "Eastern" or "Maine"). She'd cook the spuds and use an old fashioned potato masher to get them smooth, then mix in the most fabulous goodies: butter, cream cheese or sour cream (sometimes both), milk and plenty of salt and pepper.

Life is good when you can eat like that.

Years later I read that many professional cooks prefer russet potatoes for mashing. I tried it, but frankly, my Mom's version is much better. So I stuck with all-purpose until Yukon Golds came along. Those make good mashed potatoes too, with the right texture and lots of flavor.

Still, there are other considerations when making mashed potatoes, besides the actual potatoes.

For example, maybe you don't want to include dairy ingredients. No problem. I've made awesome dairy-free mashed potatoes. 

Maybe you like a crust? Here's a recipe for you.

Other ingredients? Sure. You can mix in roasted garlic or spice the spuds up with horseradish, and lots more of course.

One of our family favorites was when my Mom mixed cooked spinach into the mashed potatoes. She called that "creamed spinach" and that's what I thought creamed spinach actually was until I got to college and discovered there weren't supposed to be potatoes in it. 

In Ireland, justifiably famous for its potato recipes, there's a dish called Colcannon (variation, Kailkenny), which is basically mashed potatoes mixed with cooked cabbage or kale. I'd say it's similar to my Mom's "creamed spinach." And it's just as good. It's also more colorful and pleasing to the eye than plain old mashed potatoes.

Colcannon, Kailkenny -- a terrific dish, especially as a side dish for your Thanksgiving turkey, vegetarian Thanksgiving or on some other day to accompany roasted salmon.

Colcannon/Kailkenny

• 1 medium bunch kale
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1-1/2 cups vegetable stock
• salt and freshly ground black pepper to taste
• 6 all-purpose or Yukon Gold potatoes, peeled and cut into chunks
• 5 tablespoons butter or margarine
• 1/2 cup milk, approximately (dairy, soy or rice milk)
• salt and freshly ground black pepper to taste
• freshly ground nutmeg

Wash the kale thoroughly, discarding any thick stems. Dry the leaves with paper towels or in a salad spinner. Chop the leaves coarsely. Heat the olive oil in a sauté pan over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the garlic and cook briefly. Add the kale and stir to coat the leaves with the oil in the pan. Pour in the stock, cover the pan and cook, lifting the cover to stir the ingredients occasionally, for 5-6 minutes or until the kale has wilted. Remove the cover and cook for another minute or until the liquid in the pan has evaporated.

Cook the potatoes in a saucepan in lightly salted water for 15-20 minutes or until they are fork tender. Drain the potatoes and mash them with a potato masher, fork or electric mixer or hand beater set on low speed. Add the butter or margarine in chunks and continue to mash until the mixture is free of lumps. Add the milk, salt, pepper and a few grindings of fresh nutmeg. Stir to distribute ingredients. Add more milk if you prefer a softer texture. Add the kale and stir it in.

Makes 6-8 servings

Irish Oat Scones

I don't make scones very often because I have a difficult time limiting myself to one. I usually eat two. Or three. And then feel guilty and tell myself I will work out more. But of course, I don't do that either.

On the other hand --- tomorrow is Saint Patrick's Day and even though I am not Irish, I figure, why not take an opportunity to celebrate? I love Irish food, especially the scones.

So, here's my recipe. Whatever your heritage, try these on Saint Patrick's Day or whenever.

Irish Oat Scones

• 1-1/2 cups all purpose flour
• 1/2 cup quick oats
• 2 tablespoons sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon grated fresh lemon peel
• 3 tablespoons butter, cut into chunks
• 3 tablespoons shortening, cut into chunks
• 3/4 cup milk

Preheat the oven to 450 degrees. Lightly grease a cookie sheet. Combine the flour, oats, sugar, baking powder, salt and lemon peel in a food processor (or large bowl). Process briefly (or mix) to combine ingredients. Add the butter and shortening and process on pulse (or mix with your fingers or pastry blender) until the mixture looks crumbly. Add the milk and process (or mix) until a soft dough forms. Place the dough on a floured board, knead briefly and press into a disk about 3/4" thick. Cut out circles with a 3-inch cookie cutter. Place the circles on the prepared cookie sheet. Bake for about 15 minutes or until puffed and lightly browned.

Makes 8

Dairy-free Irish Soda Bread

I love Irish food. Loved it even before we actually tasted it for real in Ireland on our trip there several years ago.

I love the salmon. The boxty potato cakes. Guinness-laced beef stew. Scones.

And especially the soda bread.

The problem with soda bread though is that it’s usually made with buttermilk. So if you’re kosher and don’t eat dairy products at a meat meal, or if you have food sensitivities or allergies to dairy, you can’t have any.

Unless of course you have a very good dairy-free recipe. 

Which I do!

Here it is:

Dairy-free Irish Soda Bread

• 3-1/2 cups all-purpose flour

• 1 tablespoon brown sugar

• 3/4 teaspoon salt

• 1 teaspoon baking soda

• 1-1/2 cups water

• 1 tablespoon cider vinegar

• 1/2 cup raisins

• 1 teaspoon caraway seeds (optional)

Preheat the oven to 350 degrees. Lightly grease a baking sheet. Mix the flour, brown sugar, salt and baking soda in a bowl. Add the water and cider vinegar and mix the ingredients into a soft dough. Work in the raisins with your hands. If you use the caraway seeds, work them in at the same time as the raisins. Lightly flour a pastry board or a clean work surface. Knead the dough on the floured surface 18 to 20 times. Use more flour on the board if the dough seems sticky. Shape the dough into a ball, and then flatten it slightly. Cut a small “X” on the top with the tip of a sharp knife. Place the dough on the baking sheet and bake for 40 to 45 minutes or until golden brown.

(for dairy bread: use 1-1/2 cups buttermilk instead of the water plus cider vinegar)

Pareve Irish Soda Bread

I don’t know why I wait for St. Patrick’s Day to make and eat Irish Soda Bread. It’s a really nice treat for breakfast together with my usual yogurt. It isn’t sweet and it has a compelling, moist, dense texture that makes you feel as if you aren’t going to be hungry again in an hour but also isn’t heavy at all. 

And yet I never think to make it until now.

Silly. This is too good for once-a-year.

Here’s a pareve version, which you can use if you’re kosher and want to have some delicious bread with corned beef and cabbage (or any other meat). It tastes just like the dairy version, made with buttermilk (there’s a note on how to substitute just below the recipe).

Irish Soda Bread (pareve version)

• 3-1/2 cups all-purpose flour

• 1 tablespoon brown sugar

• 3/4 teaspoon salt

• 1 teaspoon baking soda

• 1-1/2 cups water

• 1 tablespoon cider vinegar

• 1/2 cup raisins

• 1 teaspoon caraway seeds, optional

Preheat the oven to 350 degrees. Lightly grease a baking sheet. Combine the flour, brown sugar, salt and baking soda in a bowl. Mix the water and cider vinegar together and pour over the flour mixture. Mix the ingredients until you can form a soft dough. Work in the raisins and caraway seeds, if used. Sprinkle some flour on a work surface and knead the dough 18-20 times. Shape the dough into a ball, then flatten the ball slightly. Cut a small X on top with the tip of a sharp knife. Place the dough on the baking sheet. Bake for 40-45 minutes or until golden brown. Makes one

NOTE: For a more traditional, dairy version use 1-1/2 cups buttermilk in place of the water and cider vinegar