Busch's traditional Irish recipes - FOX13 News, WHBQ FOX 13

Busch's traditional Irish recipes

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Irish Oatmeal Pancakes

Get this recipe courtesy of Chef Rebecca Wauldron from Busch's Market.

Yield: 4 servings
For Syrup:
16 ounces Irish Stout Beer
½ cup brown sugar
½ cup pure maple syrup

For Pancakes:
2 cups buttermilk
2/3 cup uncooked Quick Cooking Steel Cut Irish Oats
1 large egg
2 tablespoons brown sugar
1/3 cup all purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
½ teaspoon sea salt
2 tablespoons unsalted butter, melted, plus additional for the pan
Warm Cider Braised Apples for serving (optional)

For Syrup:
1. Place the stout beer and the brown sugar in a saucepan and bring to a boil. Reduce the heat to medium, but make sure that the beer mixture is briskly simmering. Simmer the beer mixture until it has reduce to about 1/3 cup and is quite thick and syrupy. Remove the pan from the heat and stir in the maple syrup. The stout syrup can be made days ahead and will keep for months in the refrigerator.

For Pancakes:
2. Stir the oats and the buttermilk together in a small bowl. Cover the bowl and refrigerate for about 8 hours.
3. Crack the egg into a mixing bowl and whisk briefly. Whisk in the brown sugar, the oatmeal buttermilk mixture, and the, melted butter.
4. Combine the dry ingredients in a separate bowl. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Heat a griddle or skillet over medium heat until a drop of water dances across the surface. Add some butter to the pan or griddle. Drop the pancake batter onto the pan or griddle by quarter cup portions.
6. Flip the pancakes when bubbles form on the surface of the pancakes and begin to burst. Cook the pancake on the second side until it is golden brown and cooked in the center.
7. Serve the pancakes immediately with the stout syrup and warm cider braised apples.

Cider Braised Apples

Yield: 6-8 servings
4-5 large apples (Granny Smith, Honeycrisp, Pink Lady, or a combination), cored, and cut into ¾" wedges
¼ cup brown sugar (add more if desired)
½ teaspoon ground cinnamon or cardamom
½ cup apple cider

1. Preheat the oven to 325 degrees.
2. Combine all of the ingredients in a Dutch oven or baking pan with a tight fitting lid.
3. Cover the pan and bake, stirring occasionally for about 1 hour or until the fruit is tender. Remove the lid and bake for an additional 15 minutes to reduce the cooking liquid.

Parsnip Soup With Irish Cheddar, Corned Beef & Cabbage

Yield: 4 Servings
4-5 ounces cooked corned beef, sliced and cut into small pieces
1 large leek, white and light green parts only, cleaned and minced
½ cup chopped onion
1 clove garlic, minced
4 large parsnips, about 18 ounces, peeled and diced
3-4 cups low sodium chicken or vegetable broth
1 bay leaf
1 tablespoon grainy Dijon Mustard
¼ cup heavy cream
1 cup shredded Dubliner Cheese, or other Irish Cheddar Style Cheese
Sea Salt and Ground black pepper
2-3 cups thinly sliced savoy or green cabbage
1 tablespoon butter or olive oil
1 teaspoon caraway seeds

1. Heat a deep sauce pan over medium high heat. Add the corned beef pieces and saute for 2-4 minutes or until the fat renders from the beef. Remove the corned beef from the pan and set aside.
2. Add the leeks and onions to the rendered fat in the pan and saute for 5-8 minutes or until the leeks and onions begin to soften and become translucent.
3. Add the garlic and the parsnips to the pan and saute for 3-4 minutes. Season the vegetables with sea salt and pepper and then add the broth and the bay leaf.
4. Bring the soup to a simmer and cook for about 20-30 minutes or until the parsnips become very soft. Remove the bay leaf from the pan.
5. Puree the soup until smooth, return to the pan and stir in the mustard and heavy cream. Return the soup to a low simmer and stir in the shredded cheese until it has melted into the soup. Adjust the seasonings with salt and pepper.
6. Heat the butter or olive oil in a large skillet. Add the cabbage and saute with a pinch of salt for 5-8 minutes or until the cabbage is cooked down and tender. Add the caraway seeds and the reserved corned beef and saute for an additional 2-3 minutes.
7. To serve: ladle the warm soup into shallow bowls. Place about 3 tablespoons of the cabbage and corned beef mixture in the center of each bowl and serve.

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