Feeling Lucky? Green frosted doughnuts are an adorable dessert to celebrate St. Patrick’s Day.
These wonderful treats are sure to put a smile on your face and maybe even bring some rainbows and lucky charms your way. These are a cake type of doughnut, and they are baked instead of fried, so that’s a good excuse to eat more than one! They are excellent with a strong cup of coffee.
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St Patrick’s Day is a worldwide celebration of Irish culture and customs. One of the most traditional foods eaten is corned beef and cabbage, also known as New England boiled dinner, which happens to be one of my favorites. I love to cook this meal not only on this day but throughout the year as well. The leftovers are great for sandwiches or soup. And of course everyone’s favorite breakfast the morning after St Patrick’s day, corned beef hash… Yum! Read post
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This Irish comfort stew celebrates the essence of Ireland’s cuisine with tender lamb, succulent vegetables, and fresh herbs. One of the oldest Irish dishes, it dates back to at least 1800, maybe further. Originally it was made with goat, then later mutton, and now lamb is preferred. Purists still believe it’s only real Irish stew if you use mutton! If you prefer a stronger more gamey flavor, try it with mutton and let me know what you think.
And whatever you do, don’t forget the Guiness! It’s not only the perfect drink for this dish, but it adds something special to the stew. As the alcohol cooks away, it leaves behind a subtle malt flavor creating extraordinary depth. What a lovely way to celebrate St. Patrick’s Day.
Serves 6-8
Ingredients:
– 5 pound boneless lamb shoulder cut into 2 inch cubes
– 2 large yellow onions, chopped (or Vidalia)
– 3 stalks of celery, chopped
– 4 cloves garlic, minced
– 4 carrots cut into into rings
– 3 large potatoes cut into 1 inch cubes
– 3 sprigs fresh thyme, finely chopped
– ½ bunch fresh parsley, chopped
– 2 tablespoons all purpose flour
– 2 tablespoons tomato paste
– 3 cups beef stock
– 2 cups water
– 2 bay leaves
– 1 bottle Guinness Stout beer
– 4 tablespoons olive oil
– salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees.
2. Season lamb with salt and pepper.
3. In large dutch oven, heat olive oil on medium high and brown the lamb in batches on all sides and until golden brown. Remove from dutch oven and set aside.
4. Add onion and garlic to the dutch oven and saute until onion is soft. (add additional olive oil if needed).
5. Add tomato paste, flour, thyme, salt and pepper. Mix well, then add beer. Cook for few minutes until thickened.
6. Scrape up bits from bottom of dutch oven using wooden spoon.
7. Add lamb back to the dutch oven. Add carrots, potatoes, celery, bay leaves, beef broth, and water.
8. Place in oven, cover, and bake for between 2 and 2 and ½ hours until lamb is tender.
9. Remove bay leaves and serve with soda bread.
Happy St. Patrick’s Day and may the luck of the Irish be with you!
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reserved
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Treat yourselves to these pistachio macarons to add some sweetness to your St-Patrick festivities. Pairing the taste of chocolate and pistachio is always a great combination. Serves 12 or more.
The ingredients below are for one batch of macarons (either round or heart-shaped). For the second batch, repeat ingredients and follow same directions.
Ingredients: (for the macaron shells)
– 2 cups of confectioners sugar
– 1 cup ground almond meal
– 1 cup of roasted unsalted shelled pistachios
– 4 large egg whites, room temperature
– ¼ cup granulated sugar
– Green natural food coloring
– Gold edible sprinkles
– Silicone macaron baking mat or double parchment paper
– 16 inch pastry bag
– One number 12 decorating tip
Directions:
1. Preheat oven to 300 degrees.
2. In a food processor, blend the pistachios until obtaining fine ground texture.
3. Sift the almond meal, confectioners sugar and ground pistachios into a mixing bowl or blend in a food processor until finely ground. Set aside.
4. Beat the egg whites in a mixmaster with a whisk attachment on medium speed until the mixture is foamy and soft peaks.
5. Gradually add the granulated sugar to the egg whites and mix on high until the egg mixture is glossy and stiff peaks.
6. Add the food colors and whisk on low to combine well.
7. Gently fold the egg white mixture in batches into the almond meal/pistachio mixture, taking the egg mixture from the middle and up while rotating the mixing bowl. Continue until all of the batter has been folded into the almond meal/pistachio mixture and is thoroughly combined to obtain a lava-like consistency (about 30-40 folds), but not too runny or overmixed.
8. Place silicone mat or parchment paper onto a baking tray.
9. Cut tip of pastry bag, place number 12 decorating tip into the end of the bag and twist the end.
10. Place pastry bag, tip side down, into a tall cup to fill it easily.
11. Fill pastry bag with macaron mixture.
12. Twist top of pastry bag to close.
13. Pipe 1 and 1/2 inch circles onto silicone mat or parchment paper until all mixture is used.
14. Decorate macarons with gold sprinkles and or your choice of topping (optional).
15. Tap baking tray 5 times on kitchen counter and fist punch gently the bottom of the baking tray to release the air bubbles from the macarons.
16. Let macarons stand for 20 minutes until the top of the shells are dry.
17. Place macarons on middle rack of the oven and bake for 20 minutes.
18. Remove from oven and let stand for one hour.
Ingredients for Ganache:
– 6oz or 3/4 cup bittersweet chocolate or any chocolate of your choice
– 3/4 cup heavy whipping cream
– 2 teaspoon unsalted butter
– 1 teaspoon of Grand Marnier or any liquor of you choice
– 16oz piping bag
– Pipe tip #2a
Directions:
1. Place chopped chocolate in a mixing bowl.
2. In a saucepan combine butter and cream over medium heat and remove before reaching boiling point.
3. Immediately pour cream mixture on the chocolate and let sit for a couple of minutes until chocolate melts.
4. With a whisk, mix the ganache well and add liquor while mixing.
5. Let the ganache cool down for 30 minutes.
6. Place in refrigerator and chill for 1hour.
7. Put together the piping bag with pipe tip #2 and fill with ganache.
8. Pipe ganache onto one half of the macaron shells and place a second on top to close.
9. Remove macarons from tray and place on decorative plate.
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reserved
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Morocco’s traditional drink, mint tea, is served in restaurants and homes throughout the country. It is drunk after meals, with dessert, and throughout the day. It is ceremoniously poured from a height into small tea glasses and served with fresh mint leaves. When I was young, my father would often cut the mint directly from out garden, and I grow it in my home today.
Serves 4 to 6
Ingredients:
4 1/2 cups boiling water plus extra to clean the teapot
1 small bunch of spearmint leaves
2 1/2 teaspoons Chinese gunpowder green tea
4 tablespoons sugar
Directions:
1.Bring water to a boil in a kettle or medium saucepan.
2. Rinse the mint leaves and pat dry with paper towels or a clean dish towel.
3. Clean the teapot with a small amount of boiling water and then discard the water. Add the tea and a little more boiling water, and swirl the water.
4. Add the mint leaves, sugar, and the 4 1/2 cups of boiling water to the teapot, stir, cover, and let stand for four minutes.
5. Pour the tea into glasses and serve with a dessert.
Happy Cooking!
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reserved
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Valentine Macarons
Love is in the air, and these beautiful French delights, both heart-shaped and round, will make anyone feel like they are in Paris. They are both elegant and delicious, and can be made with different colors and fillers. Serves 15 or more
The ingredients below are for one batch of macarons (either round or heart-shaped). For the second batch, repeat ingredients and follow same directions.
Ingredients: (for the macaron shells)
2 cups of confectioners sugar
1 cup ground almond meal
3 egg whites, room temperature
¼ cup granulated sugar
3-4 drops rose water
pink and red gel food coloring
gold edible sprinkles
miniature heart toppings
silicone macaron baking mat or double parchment paper
silicone heart-shaped baking mat
16 inch pastry bag
one number 12 decorating tip
Directions
1. Preheat oven to 300 degrees.
2. Sift the almond meal and confectioners sugar into a mixing bowl or blend in a food processor until finely ground. Set aside.
3. Beat the egg whites in a mixmaster with a whisk attachment on medium speed until the mixture is foamy and soft peaks.
4. Gradually add the granulated sugar to the egg whites and mix on high until the egg mixture is glossy and stiff peaks.
5. Add the food colors and rose water and whisk on low to combine well.
6. Gently fold the egg white mixture in batches into the almond meal mixture, taking the egg mixture from the middle and up while rotating the mixing bowl. Continue until all of the batter has been folded into the almond meal mixture and is thoroughly combined (about 30-40 folds), but not too runny or overmixed.
7. Place silicone mat or parchment paper onto a baking tray.
8. Cut tip of pastry bag, place number 12 decorating tip into the end of the bag and twist the end.
9. Place pastry bag, tip side down, into a tall cup to fill it easily.
10. Fill pastry bag with macaron mixture.
11. Twist top of pastry bag to close.
12. Pipe 1 and 1/2 inch circles onto silicone mat or parchment paper until all mixture is used.
13. If making heart-shaped macarons, pipe mixture onto heart-shaped figures on mat.
14. Decorate macarons with sprinkles and mini hearts (or your choice of topping)
15. Tap baking tray 5 times on kitchen counter and fist punch gently the bottom of the baking tray to release the air bubbles from the macarons.
16. Let maracons stand for 20 minutes until the top of the shells are dry.
17. Place macarons on middle rack of the oven and bake for 15 minutes.
18. Remove from oven and let stand for one hour.
19. For the filling, mix 2 cups of unsalted butter and 1 cup of confectioners sugar in a food processor with ¼ teaspoon of rose water and 4 drops of pink gel food coloring. Beat until soft and place into a pastry bag.
20. Pipe onto half of the maracon shells and place a second shell on top.
21. Remove macarons from tray and place on decorative plate.
HAPPY VALENTINES DAY!
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reserved
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A Valentine’s Day Raspberry Souffle
Valentine’s Day is an extra special day to honor the people that we love. I think it’s important to honor them everyday and to tell them that you love them, but this is the perfect occasion to do something extra special. I love baking fun desserts on Valentine’s Day and surrounding myself with flowers. I owned two flower shops many years ago, and I still love flowers. I believe that no gesture (or bouquet of flowers) is too big or too small because it’s truly the thought that counts.
This recipe is a favorite of mine because I love raspberries, rosewater, and the color pink! This recipe is designed for cocottes or ramekins for individual servings. You can decorate it with raspberries, or anything else you like.
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In my back yard when I was a young child we had fig trees and one of the trees hung over the barn roof. When I came from school my friend and I would climb up the tree on to the roof and pick the figs. I used to bring as many as I could carry for my Mom because she loved to make jam, put them in salads, stuffed them, and baked with them.
Stuffed Figs with Goat Cheese, Pistachios, and Honey
Serves 4 to 6
Ingredients:
12 black mission figs
½ cup chopped pistachios (optional: walnuts or hazelnuts)
¼ cup honey
1 large baking dish
8 oz. goat cheese
Directions:
Preheat oven to 350 degrees
1. Chop the pistachios finely
2. Mix pistachios with cheese
3. Rinse the figs and gently dry them
4. Quarter them, leave the base whole
5. Mix goat cheese and pistachios in a bowl
6. Make 1 inch balls of mixture (goat cheese and pistachios)
7. Stuff the figs with the mixture
8. Place them on a baking dish
9. Drizzle honey on them
10. Bake for 10 to 15 minutes
11. Serve warm or cold
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This is my own take on the classic Moroccan baklava. It’s a rich and decadent dessert with hazelnut, chocolate, orange blossom and honey. Perfect for entertaining. Serves 24
Ingredients:
– 24 sheets phyllo dough, thawed if previously frozen
– 1 pound unsalted butter
– 1/2 cup unsalted, roasted hazelnuts, chopped finely for the garnish
The filling:
– 1 pound unsalted, roasted hazelnuts
– 2 tablespoons orange blossom water or rose water
– 2/3 cup sugar
– 1 pound semisweet mini chocolate chips
The syrup:
– 3/4 cup water
– 1 cup sugar
– Juice of 1/2 lemon
– 1 cup honey
– 3 tablespoons orange blossom water
Directions:
1. Preheat the oven to 325 degrees.
2. Prepare the filling: combine the hazelnuts, orange blossom water, and sugar in a food processor and chop coarsely. Add in the chocolate and mix.
3. to clarify the butter, melt the butter in a small saucepan over low heat until it begins to boil. Skim the foam from the top and discard. Remove the saucepan from the heat.
4. Unwrap the phyllo dough and place in on a flat surface. While you are working with a phyllo sheet, keep the rest of the block covered with plastic wrap and a kitchen towel to prevent it from drying out.
5. Using a pastry brush, coat a medium baking dish with a small amount of melted butter.
6. Lay one sheet of the phyllo in the dish and brush it with butter. Cover with a second sheet and brush it with butter. repeat until you have a layer of 6 sheets. Spread a third of the nut mixture over the phyllo layer.
7. Repeat step 6 twice more and top with a final layer of phyllo.
8. Make 3 cuts across the dough, approximately 3 1/2 inches apart across the length, and 2 cuts that are 3 1/4 inches across the width. Cut diagonally across each square, making 24 individual pieces (or cut diagonally across the length and width to make diamond shapes).
9. Pour the remaining butter all over the pastry and bake for 1 hour at 325 degrees.
10. While the baklava is baking, prepare the syrup: combine the water, sugar, and lemon juice in a small saucepan. Bring to a boil, lower the heat, and simmer, stirring occasionally, for about 5 minutes or until the sugar is completely dissolved. Remove for the heat and stir in the honey and orange blossom water. Refrigerate until the baklava is ready.
11. When the baklava has finished baking, remove it from the oven and pour the cold syrup all over. Sprinkle pinches of hazelnuts on top of each piece.
12. Let it cool before serving.
Happy Cooking!
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reserved
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These wonderful baby cheesecakes are great for entertaining or a little individual treat for yourself with a cup of coffee. I use at least two different types of berries. Perfect for New Year’s Eve (they go great with a glass of bubbly!) or any special celebration, your guests will be delighted by the decadent individual portions on a fancy platter and will probably go back for seconds. Double the recipe if you want leftovers. 
Makes approximately 16 pieces
Ingredients:
For the crust
1½ cups graham cracker crumbs
2 sp granulated sugar
3 TB unsalted butter, melted
For the filling and topping
3 8-oz packages cream cheese, softened
2 tsp vanilla extract
2 tsp lemon zest
3 eggs
1 cup granulated sugar
1 TB flour
½ pint each blackberries and raspberries or blueberries for the topping
1 small bag semi-sweet chocolate pieces (for decorative topping)
Directions:
1. Preheat oven to 325 degrees. Line 12-cup muffin tin with cupcake liners.
2. In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter and mix well.
3. Place one heaping teaspoon of the graham cracker crumb mixture into each cup and flatten to bottom. Set aside.
4. In a standing mixer or using electric beaters, beat the cream cheese on medium low until soft and smooth. Reduce speed to low and add the sugar. Add eggs one at a time, then add vanilla and lemon zest and combine until smooth. Blend in flour and continue to mix on low until completely blended and smooth.
5. Place one scoop of cream cheese mixture into each muffin well, about ¼ cup in each. When all wells are filled, gently tamp tray to settle mixture and avoid air pockets.
6. Place tray in oven and bake for 25 minutes.
7. Remove from oven and let stand until cool, then refrigerate for 90 minutes.
8. Microwave 1 cup of the chocolate pieces in a microwave-safe cup for 30 seconds or until chocolate is melted.
9. Remove cup carefully from microwave and drizzle chocolate over cheesecakes.
10. Top each cheesecake with berries and serve.
The Petite Gourmande
© 2017 by Ruth Barnes, all rights reserved
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