1 To make Whiskey-Cured Salmon, line a baking dish large enough to hold salmon with plastic wrap and set aside. 2 In a small bowl, whisk together salt, sugar, peppercorns and juniper berries. 3 Sprinkle half the salt mixture over bottom of prepared baking dish and spread half the dill and thyme on top. Lay salmon, skin-side down, on herbs and drizzle with whiskey. Cover with remaining dill and thyme and top with remaining salt mixture. 4 Tightly wrap salmon with plastic wrap
10 To serve, divide Oat & Potato Cakes among warm serving plates. Top with a good dollop of Herbed Crème Fraîche and thin slices of Whiskey-Cured Salmon. If desired, garnish with additional green onions, lemon zest, capers and thinly sliced red onion. Serves 6 PAIRS WITH VEUVE DU VERNAY BRUT ROSÉ France $17.99 610048
BREAD PUDDING ½ cup (125 ml) raisins
cup (60 ml) Irish whiskey unsalted butter, for greasing 1 tbsp (15 ml) espresso powder 1 tbsp (15 ml) boiling water 4 large eggs ¾ cup (175 ml) light brown sugar 2 cups (500 ml) whole milk ½ cup (125 ml) brewed coffee, chilled
1 tsp (5 ml) vanilla extract ½ tsp (2.5 ml) kosher salt 2 tbsp (30 ml) demerara sugar
INGREDIENT IN PROPER NO. TWELVE IRISH WHISKEY Ireland $36.99 186329
whipped cream, to serve (optional) 1 To make Soda Bread, position rack in centre of oven, then preheat to 350 F (180 C). Line a baking tray with parchment paper and set aside. 2 In a large bowl, whisk together both flours, baking soda, baking powder, salt and cream of tartar. Add butter and, using your hands, rub in butter between fingertips until mixture resembles breadcrumbs. Set aside. 3 In a measuring jug or medium bowl, whisk together buttermilk and egg until thoroughly combined. 4 Make a well in centre of flour mixture and add buttermilk mixture. Using a fork, incorporate liquid into flour mixture until just combined and a shaggy, sticky dough forms. Fine if a few dry patches remain. DO NOT overmix dough, as resulting loaf could become tough and dense. Turn out dough onto a floured surface and, using hands or a bench scraper, quickly and gently form dough into an 8-in (20 cm) round. Place on prepared baking tray and using a serrated knife, cut a large cross across top, cutting two thirds of the way into the dough. Brush loaf lightly with a little extra buttermilk. Transfer loaf to oven and bake until a wooden skewer inserted into centre comes out clean, about 45 to 60 minutes. Transfer to a wire rack to cool completely to room temperature. Soda Bread may be made up to 3 days in advance. 5 While Soda Bread cools, make Whiskey Caramel Sauce. In a medium saucepan, add sugar, water and honey, then cook over medium-high heat, stirring occasionally, until sugar has completely dissolved. Stop stirring and allow mixture
and weigh down with several tin cans. Refrigerate salmon for 24 hours. Turn
salmon over, continue to weigh down with cans and refrigerate a further 24 hours. 5 When ready to serve, remove salmon from plastic wrap and using back of a knife or a spoon, scrape curing mixture off fish. Place salmon, skin-side down, on cutting board. Thinly slice salmon into diagonal strips, leaving skin behind. Cured salmon may be made ahead and refrigerated, uncut, for 5 days. 6 To make Herbed Crème Fraîche, place dill, parsley, capers, olive oil, jalapeño (seeded if you don’t want sauce to be spicy) and lemon juice into a food processor. Blend, scraping down sides of bowl as needed, until you are left with a slightly chunky sauce. Add crème fraîche to a medium bowl and ripple half green mixture throughout. Spoon remaining sauce into a bowl. 7 To make Oat & Potato Cakes, shred potatoes using large holes of a box grater. Then place potatoes on a large tea towel and squeeze out as much liquid as possible. 8 Place drained potatoes in a large bowl along with green onions, oats, eggs, salt, pepper and lemon zest. Stir with a wooden spoon until well combined and set aside for 10 minutes. 9 In a 5-in (12 cm) frying pan, heat 1 tbsp (15 ml) of both oil and butter over medium heat. Add potato mixture and spread evenly. Cook until bottom is nicely browned, about 8 to 10 minutes. Invert potato cake onto a plate and then slide it back into pan. Continue to cook until again nicely browned on bottom, about another 8 to 10 minutes. 1 Repeat this step 6 times for 6 cakes, keeping cakes warm in a 200 F (95 C) oven. 1 You can also make one large oat and potato cake, following the directions, in a non-stick, 12-in (30 cm) frying pan. When ready to serve, slice into wedges and serve as described.
IRISH COFFEE SODA BREAD PUDDING WITH WHISKEY CARAMEL SAUCE SODA BREAD
1½ cups (375 ml) all-purpose flour 2 cups (500 ml) whole wheat flour
1 tbsp (15 ml) baking soda 1 tsp (5 ml) baking powder ½ tsp (2.5 ml) kosher salt
½ tsp (2.5 ml) cream of tartar 3 tbsp (45 ml) unsalted butter, cold and cut into cubes 1½ cups (375 ml) buttermilk, plus extra 1 large egg WHISKEY CARAMEL SAUCE 1½ cups (375 ml) granulated sugar ⅔ cup (150 ml) water 1 tbsp (15 ml) liquid honey cup (60 ml) unsalted butter, cut into small pieces 2 oz (60 g) cream cheese, cut into small pieces tsp (1 ml) kosher salt cup (60 ml) Irish whiskey cup (60 ml) whipping cream
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