GOLDEN VALLEY, Minn. - With Saint Paddy's Day around the corner, we thought it would be fun see what the leprechauns might be whipping up. Twin Cities lifestyle expert Ross Sveback joined us with his twist on some traditional Irish comfort food favorites.
This creamy colcannon recipe is the ultimate in comfort food for chilly nights – a traditional Irish recipe, it works brilliantly with a poached egg on top.
Roughly 2# - 2.25# Yukon Gold Potatoes, peeled and cubed
1/2 lb thick-cut bacon, chopped
4 Tbsp unsalted butter, plus more for garnish
1/2 - 3/4 lb green cabbage, cut and shredded
1 medium leek, thinly sliced
3/4 c half and half
Salt and pepper to taste
Poached eggs – 2 per person
Place potatoes in a pressure cooker and process for five minutes. Meanwhile, fry the bacon in a pan until golden, then set aside. Add the butter and cabbage to the same pan, and sweat on a low heat for roughly eight minutes.
Add the leek and half and half to the pan. Heat for five minutes to soften the leek. When the potatoes are done, drain and mash in their pan. Fold in the buttery cabbage, leek and bacon. Season with salt and pepper.
To serve, place a pool of potatoes into a bowl, topped with a tablespoon of butter and two poached eggs. Serve and enjoy!
Irish Car Bomb Cupcakes
1 c unsalted butter, room temperature
2 c sugar
2 tsp baking soda
1 tsp salt
3/4 c sour cream
3/4 c Hershey's Special Dark Cocoa powder
1 c Guinness Extra Stout
2 c cake flour
Preheat oven to 375 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together, scraping the bowl if necessary to completely combine. Add baking soda, salt and eggs – one at a time, followed by the sour cream. Scrape the bowl again to make sure your ingredients are thoroughly combined. Add cocoa powder and mix on low to incorporate. Slowly pour in the Guinness Extra Stout, being careful not to splash. Finally add the cake flour and mix until ingredients are combined well.
Divide between cupcake-lined pans, filling wells 2/3 full. Place in oven and immediately reduce temperature to 350 degrees, baking for 23 minutes. A toothpick inserted in the middle should come out clean to ensure they are done. Remove from the oven, and allow to rest in pans for 10 minutes. Then invert the layers onto cooling racks.
While cupcakes are cooling make your filling.
Bailey's cream filling
4 c powdered sugar
1 c (2 sticks) unsalted butter, room temperature
1/2 c Baileys
In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat on medium speed along with powdered sugar until light and fluffy, roughly five minutes. Add Bailey's and whip another minute to combine.
Using an apple corer, core out the center of each cupcake. Place filling into a piping bag. Snip off the end, and pipe filling into the center of each cupcake, filling to top. Smooth out using a small spatula.
Irish Whisky Ganache
1 c heavy cream
1 c bittersweet chocolate chips
1 Tbsp corn syrup
2 Tbsp Irish whiskey
Heat cream in a microwave-safe measuring cup until boiling. Remove from microwave. Add chocolate and corn syrup, stirring with a fork until chocolate is melted and mixture is smooth. Add whiskey and stir to combine. Let sit for 40 minutes to set up/cool down.
Dip cupcakes into ganache, letting excess drip off – then re-dip a second time to ensure they are covered.
Decorate with sprinkles or sugars, however you desire. Enjoy!