While the thought of eating a pizza with pineapple on it makes my toes curl, Hawaiian Pizza is the only pizza that my oldest daughter will eat. While a classic Hawaiian Pizza is topped with Canadian Bacon, we have substituted some of that leftover Easter ham that you have in the refrigerator. Imagine your kids' surprise when you set this down on the dinner table tonight!
For this pie, you can use homemade or store-bought pizza dough, boboli pizza crusts, or split open an English muffin and make little Hawaiian Pizza snacks for the kids after school.
When it comes to the sauce, the classic Hawaiian Pizza is made with tomato sauce, although I personally would prefer this with a good barbecue sauce instead.
Homemade or store-bought Pizza dough
1 cup pizza sauce or barbecue sauce
1-1/2 cups shredded mozzerella cheese
1 cup fresh or canned pineapple chunks
3/4 cup ham, sliced thinly and cut into 1" squares
Chopped fresh parsley for garnish
Preheat oven to 450 degrees.
Roll out pizza dough to make a 12" crust. Brush the entire crust with olive oil. Spoon sauce over the crust and spread out evenly with the back of the spoon, leaving a 1" crust around the edge.
Sprinkle the cheese over the sauce. Top with ham and pineapple.
Put on oiled baking sheet or on pizza stone for 10 to 15 minutes, or until cheese is melted and crust is a golden brown.
Remove from oven. Top with chopped parsley. Cut into wedges and serve.
Additional Ham Recipes:
Monday, 24 March 2008
Sunday, 23 March 2008
Split pea soup with ham has always been one of my dearly beloved comfort foods. Since we don't eat much ham in my house, it has become a post-Easter favorite just like my post-St. Patrick's Day Corned Beef Hash. My Mom's recipe was never one of my favorites, and I searched and searched for quite a while for a replacement recipe which I finally found over at The Joy of Soup.
This delectable version calls for butter, bay leaves, fresh thyme and a little drizzle of balsamic vinegar. Since the soup contains no dairy and is thickened instead by the peas, it freezes nicely. Best served with some crusty bread or gigantic home-made croutons. Enjoy!
Chunky Ham and Split Pea Soup
1 piece (about 2 ½ pounds) leftover bone-in ham
4 bay leaves
1 pound (2 ½ cups) split peas, rinsed and picked through
1 teaspoon dried thyme
2 tablespoons extra-virgin olive oil
2 medium onions, chopped medium
2 medium carrots, chopped medium
2 medium stalks celery, chopped medium
1 tablespoon unsalted butter
2 medium garlic cloves, minced (about 2 teaspoons)
3 small red potatoes, scrubbed and cut into ½-inch dice (about ¾ cup)
Ground black pepper
Minced red onion (optional)
1. Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 ½ hours. Remove ham meat and bone from pot and set aside.
2. Add split peas and thyme to stock. Bring back to boil, reduce heat, and simmer, uncovered, until peas are tender but not dissolved, about 45 minutes. Meanwhile, when ham is cool enough to handle, shred meat into bite-sized pieces and set aside. Discard rind and bone.
3. While split peas are simmering, heat oil in large skillet over high heat until shimmering. Add onions, carrots, and celery and sauté, stirring frequently, until most of liquid evaporates and vegetables begin to brown, 5 to 6 minutes. Reduce heat to medium-low and add butter, garlic, and sugar. Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes; set aside.
4. Add sautéed vegetables, potatoes, and shredded ham to pot with split peas. Simmer until potatoes are tender and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more. Season with pepper to taste. Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.
Additional Ham Recipes:
Saturday, 22 March 2008
It's almost time....time to find all of those eggs the kids didn't find on the Easter egg hunt before they petrify, try your best to get all of the Easter basket fake grass picked up from around the house without it all tangling up in your vacuum, and figure out just what you are going to do with all of that leftover Easter ham!
No worries. I may not be the Leftover Queen, but I do know a thing or two about leftover ham. You could use it in a Muffaletta Sandwich or a rich Ham and Cheddar Quiche or a few other recipes that I'll share over the next couple of days.
Today's recipe is for a simple Italian Ham Panini sandwich. This is a very good use for that leftover spiral ham, but any type of ham will do as long as it is very thinly sliced.
Italian Ham Panini
Ham, thinly sliced
1 loaf crusty bread: Country, Italian or French
Fresh basil leaves OR fresh spinach, rinsed and patted dry
Extra virgin olive oil
Red wine vinegar
Salt & pepper
Split the loaf of bread in half. On the cut side of each half, put some thin slices of the mozzerella. (Note: Putting the cheese right against the bread helps to hold the sandwich together when you put it in the panini press.)
Top the mozzerella with either fresh spinach or fresh basil leaves. Sprinkle with some of the oil and vinegar and salt and pepper to taste. The next layer should be provolone followed by a layer of ham and a bit more salt & pepper. Close up the sandwich and brush with some of the olive oil.
If you have a panini pan or press: Grill the panini until the cheese begins to melt. Remove. Let sit for a few minutes. Slice and serve.
If you do not have a panini pan or press: Preheat the oven to 450 degrees. Lightly spray two baking sheets with cooking spray. Place the closed panini on one baking sheet. Invert the other baking sheet and place on top of the sandwich. Place in the preheated oven and top with a brick or cast iron pan to press the sandwich. Bake until the cheese is melted, approximately 15 to 20 minutes. Remove. Let sit for a few minutes. Slice and serve.
Additional Ham Recipes:
Tuesday, 18 March 2008
A Generational Baked Ham Story
courtesy of Bumble Bee Boogie
Cookbooks are the history of human kind. Recipes are handed down from generation to generation. Directions get mixed up. Ingredients are forgotten; ingredients are added. Cooking times are too long or too short. But no matter, they reflect our eating habits all over the world. The following is one such story.
The family was gathered for Easter dinner. The youngest newly married daughter was preparing her first family dinner. As she was about to put the large ham in the oven to begin baking, her mother stopped her and said "You have to cut three inches off the ham before you bake it." Puzzled, the daughter asked her mother why? "Because that's the way my mother taught me to do it," said the mother.
Still puzzled, the daughter went to find her grandmother. "Nana," she asked, "Mom says you have to cut 3 inches off of the ham before putting it in the oven to bake. Why?" "Well, that's how my mother taught me to do it, and it's the way I've always done it," replied the grandmother.
Well, the daughter's husband had heard all of this and he wanted to get to the bottom of the mystery. He went into the living room where the family was gathered around great grandmother. "Nona," he asked, "Grandma says you taught her to cut 3 inches off of the ham before putting it in the over. I'm puzzled. Why is that necessary?"
"Well, dear, when I was a new bride, just starting out, I baked my first ham for Easter dinner. The ham was 18 inches long. The largest roasting pan I had was 15 inches long, so I had to cut three inches off of the ham to make it fit the pan."
And so it goes, from generation to generation, until someone asks "Why?"
While many of you folks enjoy a bountiful ham supper on other holidays like Christmas or Thanksgiving, in my house ham has always been reserved for one holiday alone: Easter Sunday dinner. Since we only made this once a year, we did it up and baked the biggest ham we could find. That meant oodles of leftovers that we spent the following week reworking and reinventing into different breakfasts, lunches and dinners.
Over the next two weeks, I'll share with you some of my favorite baked ham recipes as well as various ways to use them up as leftovers with a twist. And if you have any favorite leftover ham recipes, do share!
Note: A lot of ham recipes call for the ham to be studded with whole cloves. After I had a guest crack a tooth on a clove that was inadvertently left on the ham, I gave up the whole cloves and instead add ground cloves to my basting mixture.
My Favorite Baked Ham
1 (8-pound) smoked, fully cooked bone-in half ham
2 cups apple juice, divided
2 tbs dark brown sugar
3/4 tsp ground cloves
1 tbs Dijon mustard
Place ham in a large Dutch oven or stockpot. Fill with water until ham is completely covered with an additional 2 inches of water. Cover and refrigerate for 24 hours. Remove ham from the pot and drain. Rinse well with warm water and pat dry.
Preheat oven to 325°.
Trim fat and rind from ham and score outside of ham in a diamond pattern, if desired.
Place ham, skin side down, on a broiler pan coated with cooking spray. Pour 1 cup of apple juice over the ham. Tent the ham loosely with tin foil and bake in preheated oven for 2-1/2 hours. Baste occasionally with remaining apple juice.
Combine sugar, ground cloves and mustard. Add some of the remaining apple juice, a tablespoon at a time, until it forms a mixture that's easy to brush on the ham, but thick enough to stick to the ham.
Remove ham from oven (do not turn oven off) and remove tin foil. Brush the sugar mixture over the ham.
Bake, uncovered, at 325 degrees for 30 minutes or until a thermometer inserted into the thickest portion registers 140 degrees, making sure the thermometer does not touch the bone.
Remove ham from oven, cover and let stand 10 minutes before slicing.
Additional Ham Recipes:
Sunday, 16 March 2008
As I said in an earlier post, I just love St. Patrick's Day. In the United States, Irish-Americans lean towards corned beef and cabbage as a dinner that celebrates their heritage, although in Ireland the dish of choice is "bacon" and cabbage. I do love boiled corned beef dinners, but what's even better is the day after corned beef hash.
My Mom was an extremely frugal, depression-era, second-generation Irish-American that never let a morsel of food go to waste. I remember her with the old hand-cranked food grinder clipped to the side of the counter pushing out ground corned beef, potatoes and onions for that glorious dish -- corned beef hash. Oh, the anticipation!!
My Mom also made hash with leftover pot roast as well, which wasn't nearly as tasty. So I was well into my teens before I realized that corned beef hash wasn't just my Mom's way of using up leftovers. In fact, it's a beloved breakfast all over the country!
While I see corned beef hash being served so often in restaurants with a side of toast and some sunnyside up eggs, our hash was always served up as dinner with the leftover cabbage, carrots and soda bread. Our spread of choice was yellow mustard -- never Dijon -- and we generously slathered our corned beef hash with it. Yum yum!!!
Corned Beef Hash
2 cups cooked corned beef
3 cups boiled potatoes
1 medium onion
2 tbs butter
2 tbs cooking oil
salt & pepper
The corned beef, potatoes and onion can be prepared one of three ways: 1) Put it all through a food grinder, the kind butchers use to make ground beef; 2) Finely minced by hand; or 3) Cut all items into approx. 1" dices. Put in a food processor and pulse until everything is minced, being careful not to overprocess.
Add the butter and oil to a saute pan or cast iron skillet. Heat over medium heat until the butter is melted.
Toss the prepared corned beef, potatoes and onions with salt & pepper to taste. Add the mixture to the skillet and pat down to make a thin layer that coats the pan.
Cook over medium heat, turning occasionally with a spatula, until both sides are nicely browned,
Saturday, 15 March 2008
You heard me....Happy St. Paddy's!
Yes, I do know what the date is: March 15th. No, I'm not crazy. Didn't you know that the Catholic church changed the date of St. Patrick's day this year, and just for this year, so that it wouldn't conflict with Holy Monday which falls on March 17th? If you don't believe me, click here. Harumph!
This will be my last Irish recipe post until next year, unfortunately. For this post, I've decided to use a very traditional Irish ingredient, Carrageen moss.
Carrageen, also known as Irish moss, is a red alga or seaweed that's been bleached in the sun and is used as a thickener. In Ireland, people would head to the south or west coast and pick Carrageen Moss off the little rocks by the shore a few times a year after the lowest tides. The first Carrageen harvest was traditionally around St Patricks Day, but with the seasons changing it tends to be later now. (Carrageen means 'little rock' in Gaelic.)
Carrageen Moss Pudding
Adapted from a recipe by Myrtle Allen
1 semi-closed fistful (¼ oz/8g) cleaned, well dried Carrageen Moss
1-½ pints half and half
1 tbs plus 1 tsp sugar
1 egg, separated
½ tsp pure vanilla extract OR one vanilla pod
Soak the carrageen in warm water for 10 minutes. Strain off the water and put the carageen into a medium saucepan with the half and half and vanilla pod if used. Bring mixture to a boil and simmer very gently, covered, for 20 minutes.
Combine the egg yolk, sugar and vanilla extract (if using) and whisk together. Pour the half and half carageen moss through a sieve into the egg yolk mixture, whisking continuously. The carrageen will now be swollen and exuding jelly. Rub all this jelly through the sieve and whisk this also into the milk with the sugar, egg yolk and vanilla extract.
Whisk or beat the egg white until it is stiff, and fold it in gently to the mixture. It will rise to make a fluffy top. Put into serving dishes and refrigerate.
Serve chilled with soft brown sugar and cream and or with a fruit compote such as poached rhubarb.
3 tablespoons (4 American tablespoons) cocoa
Follow the above recipe, doubling the amount of Carrageen and blending in 4 tbs cocoa powder mixed with a little milk or half and half to the hot, strained Carageen before adding the egg. Chill well. Best eaten the next day.
May the road rise up to meet you.
May the wind be always at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.
Sunday, 9 March 2008
As an Irish-American, I grew up with Irish Stew as an integral part of my family's diet. Unlike a true Irish Stew, ours was made with beef instead of lamb or mutton. But what our stew lacked in authentic ingredients, it compensated for with the traditional Irish cooking style, and that means that no recipe was involved. Meat (sometimes bone-in, sometimes not) was tossed into a pot with onions, potatoes and carrots and left to simmer for hours. Heavenly.
Darina Allen, a true celebrity chef over in Ireland and the author of many must-have Irish cookbooks, has written a great article on the history of Irish Stew. In it, she talks about the carrot vs. no-carrot issue (Nothern Irish consider it a sacrilege to include carrots), different ways to thicken the stew (pearl barley, roux or simply setting some thinly sliced potatoes in the bottom of the pot), and the importance of using bone-in meat for making the stew.
The following recipe is from Darina Allen's Ballymaloe Cookery School.
Ballymaloe Irish Stew
2½ - 3 lbs lamb chops (gigot or rack chops) not less than 1" thick
8 medium or 12 baby carrots
8 medium or 12 baby onions
8 -12 potatoes, or more if you like
salt and freshly ground pepper
1¼-1½ pints stock (lamb stock if possible) or water
1 sprig of thyme
1 tbs plus 1 tsp roux, optional (recipe below)
For the Garnish:
1 tbs plus 1 tsp freshly chopped parsley
1 tbs plus 1 tsp freshly chopped chives
For the Roux:
4 ozs (1/2 stick) butter
3/4 cup flour
Preheat the oven to 350 degrees.
Cut the chops in half and trim off some of the excess fat. Set aside. Render down the fat on a low heat in a large, heavy pan; discard the rendered down pieces.
Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or if they are small leave them whole. If the onions are large, cut them into quarters through the root, if they are small they are best left whole.
Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt.
Turn the heat to high and deglaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme, bring to the boil on top of the stove and cover.
Transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1-1½ hours approx, depending on whether the stew is being made with lamb or hogget.When the stew is cooked, pour off the cooking liquid, de-grease and reheat in another saucepan. Slightly thicken by whisking in a little roux if you like.
Check seasoning, then add chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to boiling point and serve from the pot or in a large pottery dish.
To make the Roux:
Melt the butter in a small pan and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred.
May your day be touched by a bit of Irish luck,
Brightened by a song in your heart,
And warmed by the smiles of the people you love.
Saturday, 8 March 2008
Although many Americans have heard of "Irish Soda Bread", most are completely unaware of the variety of delicious sweet or tea breads that are a part of the Irish culture. Many of these carry the word "brack" in their names, and although I've given up trying to understand the Gaelic language and all of their variations, "brack" is most likely based on the Gaelic words "breac" or "breic" which means "spotted" or "speckled". Generally, Irish breads with "brack" in the name of them routinely contain raisins, nuts or other preserved or dried fruits, so it all makes sense to me!
This particular recipe for Tea Brack is a favorite of mine since it actually has tea in it along with just a wee bit of whiskey :) that is used for soaking the dried fruits before baking. I've seen some folks using Guinness or other similar beers in their Tea Bracks, but the strong flavor tends to hide the taste of the tea.
Since there is no butter in this recipe, it should keep very well, probably up to a month in a sealed container, although I promise you -- one taste of this and you'll be lucky if it lasts in your house for one day!
Irish Tea Brack
1 lb dark raisins, halved
1 lb golden raisins or sultanas
1 cup brown sugar
2 tsp grated lemon rind
2 tbs fresh lemon juice
1 cup hot strong tea
2/3 cup Irish whiskey
4 eggs, lightly beaten
3-1/2 cups plain flour
3 rounded tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
3 tbs whiskey (to pour over brack after baking)
The day before: Place fruit, sugar, lemon rind and juice, tea and 2/3 cup Irish whiskey in a large bowl. Cover and allow to stand overnight.
Preheat oven to 300 degrees. Brush a deep 9" round cake pan with melted butter. Line the base and sides with parchment paper. Grease the paper with more melted butter.
Combine the beaten eggs with the fruit/whiskey mixture and mix well. Sift or whisk together the flour, baking powder and spices. Spoon onto the fruit/egg mixture and stir together until dry ingredients are well moistened. Be careful not to overbeat.
Spoon the batter into the prepared cake pan. Smooth the surface with a spatula or the back of a spoon.
Bake the brack in the preheated oven for one hour or until cooked. Allow to cool slightly in the pan before turning the brack out. While still warm, use a sharp knife to make several small slits in the top of the brack. Pour the extra whiskey over the top.
May God be with you and bless you,
May you see your children's children,
May you be poor in misfortune, rich in blessings.
May you know nothing but happiness
From this day forward.
I'm not sure of the historic value of this dish, but in modern Ireland, you'll find hand-made and commercially prepared versions of Chicken and Ham Pie in every deli, supermarket or convenience store you visit as well as on many pub menus. It's really delicious served up with a side salad or side of chips (that would be "french fries" to my American friends).
Before we start, we need to get our terminology right. What we call "bacon" in the United States is called "rashers" in Ireland. What the Irish call "ham" is actually a brined pork, not the cured ham that we are used to having in the United States. And most cuts of that brined pork in Ireland are called "bacon". Although I have yet to find this in the United States, you can purchase a pork shoulder or butt and brine your own "ham". Directions at the bottom of this post.
Irish Chicken and Ham Pie
1 unbaked 9" deep dish pie crust with top
For preparing the meats:
1 3 to 4 lb whole chicken
1-1/2 lbs "boiling bacon" (see below for directions on brining your own pork)
A few sprigs parsley and thyme, tied together
1 onion or leek, coarsley chopped
1 carrot, peeled and sliced
Salt & pepper to taste
For assembling the pie:
1 cup mushrooms
1/2 cup butter
1/4 cup flour
1 tbs fresh parsley, chopped
Egg wash (1 egg yolk mixed with 1 tbs water)
In a large stockpot, place the chicken with the "bacon", herbs, onion or leek and carrot. Cover with cold water and season with salt and pepper. Bring to a boil; reduce heat and simmer until tender, approximately one hour.
Remove the "bacon" and set aside. Allow the chicken to cool in the cooking liquid, up to overnight in the refrigerator.
Assembling the pie: Peel and chop the onion. Clean and trim the mushrooms. Leave whole mushrooms intact; cut larger ones into halves or quarters.
Melt 1/4 cup of the butter in a large saute pan and cook the onion over medium or medium-low heat until it is translucent. Add the mushrooms and cook gently until they start to soften.
Skin the bacon (if necessary), trim off excess fat, remove any gristle, and cut it into bite-sized chunks. Remove the chicken from its pot, drain it, and remove the skin. Remove the meat from teh bones and cut into bite-sized chunks. Degrease the cooking liquid by spooning off all the visible fat. Reserve 1-1/4 cups of the cooking liquid for the sauce and run through a sieve or cheesecloth to remove all solids.
Add the remaining 1/4 cup of butter to the saute pan with the onions and mushrooms and cook until melted. Sprinkle in the flour and cook over medium heat for 2 to 3 minutes. Stir in the strained cooking liquid and continue to cook over medium heat until it becomes a thick sauce. Season to taste with salt and pepper and add in the fresh parsley. Remove from heat and carefully mix in the chicken and bacon pieces. Recheck seasonings.
Price the bottom of the piecrust several times with the tines of a fork. Add in the pie mixture. Add the top crust and pinch the edges together to seal well. Brush the crust with the egg wash and cut a few slits in it to allow steam to escape.
Bake in a preheated 425 degree oven for 25 to 30 minutes or until the pie is heated through and the crust is golden brown.
To brine your own "bacon":
Dissolve 3/4 cup kosher salt and 3/4 cup sugar in 1 cup of boiling water. Mix into 1 gallon of cold water. Add 1 tbs pepper and 1 bay leaf.
Use a 1-1/2 lb pork shoulder or butt and put into a stainless steel bowl or resealable plastic bag. Cover with the brine mixture. Make sure that the meat stays fully submersed in the brine.
Refrigerate for a minimum of 48 hours. Remove from the brine and pat dry.
May the saddest day of your future be no worse
Than the happiest day of your past.
Monday, 3 March 2008
Dating back as early as the eighteenth century, this traditional supper dish of sausages, bacon, onions and potatoes isn't the most culinary artistic meal to place in front of you, but its taste is spectacular, particularly on rainy days and cold nights.
"Coddle" is a generic cooking term which means "to cook slowly and gently below the boiling point" which makes this a perfect crockpot mea. As a matter of fact, in Dublin, coddle is THE quintessential slow-cooked meal served with sides of Guinness and soda bread.
This is an easy to prepare one pot meal, adapted for a crockpot, and its simplicity belies its amazing taste and flavor - comfort food at its best! Sláinte mhath!
4 lbs potatoes
2 large onions, peeled and sliced thickly
1 lb carrots, peeled and cut into 2" chunks
1 lb good quality pork sausages
1 lb bacon, piece thick cut
1 to 2 cups water
1 ham/beef/chicken stock cube , if ham stock isn't available OR equivalent amounts of stock
3-4 tbs fresh parsley, chopped
salt & pepper to taste
Dissolve the stock cube in the water, if using.
Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley.
On a griddle or in a saute pan, cook the sausages and bacon long enough to brown them without overcooking. Drain briefly on paper towels. Chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well, although it is preferable to leave them whole.
Start layering the ingredients into the crockpot in this order: onions, carrots, bacon, sausages, potatoes. Season each layer liberally with the salt, pepper and parsley. Continue until the ingredients are used up. Pour the stock over the top.
Cook on low for 7 to 8 hours or high for 3 to 4 hours. Check the liquid every once in a while. You should have approximately 1" of liquid in the bottom at all times. You can add more stock as necessary, or a wee bit of Guinness!
May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.
Sunday, 2 March 2008
As a child, we spent quite a bit of time visiting our cousins in Ireland. Although all of those memories will be with me for a lifetime, there are some that stand out spectacularly: the grayness of Connemara, the beauty in the Cliffs of Moher, the green fields all around us, riding horses bareback (the horses -- not me!) on Inch Beach, kissing the Blarney Stone, the men cutting peat on the sides of the road and the scones.....ah, the scones.
In the afternoon, the little old ladies would put out their signs and open up their homes for tea and scones with homemade jam and butter. To die for, and well worth the trip over there if for nothing else!!!
This recipe for Treacle Scones comes close to the richness of the scones I've enjoyed over in Ireland. For those who don't know, the first boiling of cane juice is called light treacle or golden syrup. The second boiling creates treacle (or dark treacle), which we call molasses in the United States.
1 cup self-rising flour
2 tbs sugar
2 tbs butter
1 tsp baking powder
1 tsp mixed spice (see recipe below)
Pinch of salt
1/2 cup plus 2 tbs milk (approx)
1 tbs black treacle (or molasses)
Preheat the oven to 450°F.
Whisk together the flour, baking powder, mixed spice and salt. Rub in the butter until the mixture resembles fine breadcrumbs and then mix in the sugar.
Warm the treacle in a saucepan and mix with the milk. Pour the liquid treacle mix into the the dry ingredients and mix to make a nice dough.
Use a rolling pin to roll out to approx. ¾" to 1" thick. Use round 3" cookie cutters to cut into rounds and place on a baking sheet. Brush with additional milk. Bake in the preheated oven for 10 to 15 minutes.
Serve warm with jam, butter or clotted cream.
Mixed Spice Recipe
1 tbs cinnamon
1 tbs nutmeg
1 tbs allspice
2 tsp mace
1 tsp ground cloves
Mix all ingredients together in a small bowl. Store in airtight glass jar.
May you have warm words on a cold evening,
A full moon on a dark night,
And the road downhill all the way to your door.