03 March

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March 20, 2023

Mutekke

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Mutekke

(Azerbaijani Cardamom

Walnut Cookies)

March: Spring Equinox

Islander’s cooking club friends are always on the lookout for international recipes to share. For springtime tea, she made a different kind of cookie recipe from Azerbaijan. Mutekke was among her friends’ favorites because it is a beautiful biscuit and tasted unique with the cardamom and walnuts. This cookie is popular in the Caucasus region/Eurasia, especially around this time of the year when spring has sprung in the Northern Hemisphere. Make mutekke to celebrate the arrival of the new season.

Recipe

(Adapted from AZcookbook.com)

For the cookie dough

  • 2 ¾ cup flour, all-purpose
  • ½ cup (1 stick) unsalted butter, room temperature, sliced into small pieces
  • 1 cup sour cream
  • 2 egg yolks

For the filling

  • 1 cup walnuts, finely chopped 
  • ¼ – ½ cup sugar, granulated white
  • ½ – 1 teaspoon cardamom powder

For the topping

  • Powdered sugar

Directions

In a large bowl, mix the flour with the butter until it resembles fine crumbs. Stir in the sour cream and egg yolks. Knead until a dough comes together and is soft, around 5-7 minutes. 

Roll dough on a lightly floured surface and divide into three parts. Form into balls and cover in plastic wrap. Chill for 30 minutes. Chop the nuts until they are almost close to coarsely ground texture.

Add to a bowl with the sugar and cardamom powder. Mix well and set aside. On a lightly floured surface, knead a ball of dough and flatten into a disc. Roll to 10-11 inch circle. 

Slice into 8 wedges. On the wide end of a wedge, sprinkle 1 teaspoon of filling. Roll toward top point of the wedge. Place on a parchment paper-lined baking sheet with the point side down. Repeat the process until 24 mutekke are made. Place each about an inch apart on the baking sheet.

Bake in a preheated oven at 375-380 degrees F for 20 minutes or until the edges are slightly golden brown. Transfer to a wire rack over another baking pan. Cool completely. Strain powdered sugar over the top. Arrange on platter and serve.

Notes

  • Mutekke is often served during Nowruz, the Persian/Iranian New Year, which is around the Spring Equinox. There are many Iranians living in Azerbaijan so this cookie makes an appearance on party platters at this time.

 

March 17, 2023

Guinness Beef Stew

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Guinness Beef Stew

March 17: Feast Day of St. Patrick

A basic beef stew becomes an international icon when an Irish stout is added to the broth! Guinness beer makes a deep, dark gravy and provides a richer taste to this hearty dish. Many pubs in the Emerald Isle, Great Britain and abroad offer this on the menu year-round. But when it comes to St. Patrick’s Day, Irish culture and cuisine are especially highlighted, and Guinness beef stew is a good alternative to serving corned beef and cabbage.

Try your luck in cooking this Guinness beef stew for the Feast Day of St. Patrick and it will become a family favorite festive food!

Recipe

(Adapted from GimmeSomeOven.com)

Ingredients

  • 2-3 pounds beef stew meat, cut into bite-sized pieces
  • Salt and pepper to taste
  • Olive oil
  • 4-5 cloves garlic
  • 1 onion, quartered and pieces separated
  • 1/3 cup flour, all purposes
  • 1 (12 ounces) Guinness or Irish stout beer, room temperature
  • 4 cups beef stock or broth
  • 3 large carrots, peeled and chopped into chunks
  • 2-3 potatoes, peeled and chopped into chunks
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • ½ teaspoon dried thyme

Directions

Prepare the onion, carrots and potatoes. Season the beef with a salt and pepper. In a large pot over medium high heat, brown the beef in a tablespoon of olive oil in 2-3 batches, adding more oil if necessary. Transfer the browned meat to a plate and keep warm.

In the same pot, stir in the garlic and onions and cook till softened. Add the flour to coat the onions, scraping up the other bits in the pan. Then slowly pour the beer into the pot, stirring to thicken. Add the beef stock or broth.

Add the carrots and potatoes. Stir in the tomato paste. Add the bay leaf and thyme. Heat till the broth is bubbling then lower the heat to simmer. Cover and cook for about an hour, checking to see if the meat is tender and the vegetables are cooked through. Check and adjust seasonings with salt and pepper if necessary. Discard the bay leaf. Ladle into bowls and serve hot.

Notes

  • Guinness beef stew goes great with soda bread and Irish butter.
  • Sometimes St. Patrick’s Day falls on a Lent Friday. We abstain on meat on this day and eat our beef stew on Saturday. Others get a dispensation or choose to celebrate St. Patrick’s Day and eat meat on Lent Friday and then abstain from it on Saturday/the weekend.
  • Search under the Theme Menus for other St. Patrick’s Day recipes.

 

March 17, 2022

Bailey’s Chips Brownies

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Bailey’s Chips Brownies

March 17: St. Patrick’s Day

What a fun find at the grocery store—Bailey’s baking chips! They add a subtle bittersweetness of Irish whiskey and cream to brownies without much of the booziness. There is also a quarter cup of Bailey’s in these brownies. But the alcohol bakes out so this food is family friendly as well as festive, especially on the Feast Day of St. Patrick, the patron saint of Ireland.

Recipe
(Adapted from Clabber Girl)

For the brownies

  • 1 cup water, room temperature
  • ¼ cup (½ stick) unsalted butter, softened
  • ¼ cup Bailey’s baking chips
  • ¼ cup Bailey’s Irish cream
  • 1 ½ cups flour, all purpose
  • 1 1/3 cup sugar, granulated white
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 3 eggs
  • 3 tablespoons buttermilk

Directions

Line an 8×8-inch baking pan with foil, leaving an overhang on the edges as handles to pick up the brownies from the pan after baking. Mist with cooking spray. In a large mixing bowl, combine the butter and Bailey’s baking chips. Microwave for a minute then mix until smooth. Stir in Irish cream. In a separate bowl, combine the flour and white sugar.

Mix in the cocoa powder, baking powder and salt. In the melted Bailey’s bowl, beat in the vanilla, eggs and buttermilk.

Gradually add the dry ingredients to the wet ingredients. Mix until smooth. Pour into the prepared pan. Bake in a preheated oven at 350 degrees F for 20-25 minutes. Remove from the oven. Pick up the brownies with the foil handles. Set on a wire rack to cool completely. Meanwhile, prepare the glaze/ganache.

For the glaze/ganache

  • 1 cup Bailey’s baking chips
  • 1/3 cup heavy whipping cream
  • 1/3 cup Bailey’s Irish cream
  • 1 tablespoon butter

Directions

In a microwave safe mixing bowl, combine Bailey’s baking chips, Irish cream, whipping cream and butter. Microwave in 20 second intervals for 3-4 times, stirring until smooth and melted.

Let the glaze/ganache cool slightly until thickened but still somewhat warm and runny. Spread evenly over the cooled brownies. Refrigerate to set the top. Slice into 9 large or 15 small squares, wiping the blade of the knife for each cut. Let the brownies come to room temperature before serving.

Notes

  • If Bailey’s baking chips are unavailable at local grocery stores, order them online. Or simply substitute with regular chocolate chips.
  • Search our blog for other Irish-inspired recipes for St. Patrick’s Day.
 

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