Sunday, March 16, 2014

St Pat's Recipes (Bacon Dill Scones & Cheddar Ale Dip)

Bacon Dill Scones
 From Women's World March 2000

We are going next door to celebrate St Pat's with family, 
everyone making part of the dinner.  
We are bringing Bacon Dill Scones
Deviled Eggs
Cheddar Ale Dip
Cabbage Bacon Noodle Bake (really Polish, not Irish)

I'll post the Scone and Dip recipes below but first
some of you know that I don't cook well-
I can bake just fine, it's meal planning that I struggle with-
the timing of getting it all to work out at the same time.

This was perfect for me, make it early.
Tune the Rosemary Clooney channel into Pandora
that we stream through our Roku.
This is important- get in the right mood
all that classic American songbook music of the 40s-50s 
is some of my favorites.
Put on your favorite apron and sing along as you cook.
(Thankfully, no one was here to hear me!)

First the ingredients
6 slices of bacon, crispy and chopped finely
2 C flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 C butter cut into small pieces
2/3 C buttermilk
2/3 Tablespoon chopped dill
1 tsp grated lemon zest
1 egg, lightly beaten

Preheat oven to 425
  You can cook your bacon in the oven for 6-8 minutes
but I cheated and used the microwave.
Chop the bacon finely

In a large bowl combine:
flour, baking powder, soda and salt
With a pastry cutter cut in butter until the mixture becomes coarse

Stir in buttermilk, dill, zest and bacon  until combined.
If too dry, add a touch more buttermilk

Divide dough in half on a floured surface
and shape into two 5 inch circles.
     Cut each circle into 4 wedges
Place on baking sheet and brush with egg.

Bake 15 minutes
You can cool and serve immediately or serve completely cool later. 

Cheddar Ale Dip
 10 minutes to prep, chill for an hour before serving

1  8 oz pkg of cream cheese at room temperature
 8 oz sharp cheddar cheese, grated/shredded
1/3 Cup ale or beer (I used Samuel Adams Cream Stout)
1/3 Cup chopped onion
 1 TBL Worcestershire sauce
1 TBL honey
3/4 tsp paprika (I used Hungarian sweet)
1/2 tsp Tabasco/hot sauce (I would add more next time)
Assorted Crackers.

In a food processor add all the ingredients and process until smooth.
Transfer to a bowl and chill for an hour before serving.
The taste will mellow out in the chilling process.
Spread on crackers to serve.
It makes about 2 cups

Deviled Eggs
(I would typically add Durkee's but we were out)
  I do use the deviled egg recipe in the 
Better Homes Cookbook
You can tell it is one of my favorite pages!

I make a couple of eggs more than it calls for
because with fresh eggs, I always get one that looks
rather like a zombie egg after peeling.
I'll use the yokes to make more filling and adjust 
the recipe accordingly.

 I won't type complete instructions since it's a classic
but really you can just make it taste like you want
with a combination of mayo, mustard, vinegar and salt/pepper.
They recommend (6 eggs) 1/4 C mayo to 1 tsp vinegar,
1 tsp yellow mustard and 1/8 tsp salt with a dash of pepper.
I use apple cider vinegar, but that's just me.
I also top most of them with the 
sweet Hungarian paprika, leaving a few without for those
that prefer their eggs plain.

 My husband is making the cabbage/bacon/noodle bake
(an artery clogger for sure but it certainly tastes good!)
Dan and Gina are working on the corned beef and 
some side vegetables plus dessert.

1 comment:

Harry Flashman said...

I love deviled eggs. They are one of my favorite foods. Haven't had any in a long time though because they are supposed to have a lot of cholesterol so my wife won't make them for me anymore. I bought some at the grocery store once but they were nasty.