OCTOBER

OCTOBER

March 17, 2011

Irish Eyes Are smiling!

The Maine House wishes you a very Happy St. Patrick's Day!

A Maine House Mosaic

Estelle's Irish Sweet Potato Shepherd's Pie
2 large sweet potatoes, peeled and cubed
1 large russet potato, peeled and cubed
2 large carrots, peeled and diced
1/4 cup egg substitute (Estelle's uses Egg Beaters)
1/3 cup light sour cream
salt and ground black pepper to taste
1 tablespoon olive oil
1 pound ground turkey
1/2 cup chopped onion
1 stalk celery, chopped
1 clove garlic, minced
1 teaspoon crumbled dried thyme
3/4 teaspoon poultry seasoning
1/2 cup chicken stock
1/2 cup hot milk
1 tablespoon all-purpose flour
1 dash Worcestershire sauce
1 1/3 cups herb-seasoned stuffing mix
1 cup peas
3/4 cup corn
1/2 teaspoon crumbled dried thyme
1 teaspoon ground nutmeg




Preheat oven to 375 degrees F. Lightly grease a 2-quart, deep-dish casserole pan.
Place the sweet potato, russet potato, and carrot each in separate saucepans. Pour enough water into each saucepan to cover the vegetables. Place each saucepan over medium heat and bring to a boil. Cook each until tender enough to pierce with a fork, 5 to 7 minutes; drain. Set the carrots aside.
Place the drained sweet potato and russet potato in a large mixing bowl; mash lightly. Add the egg substitute and sour cream. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes. Add the onion, celery, garlic, 1 teaspoon thyme, and poultry seasoning. Cook until the turkey is cooked through and no longer pink. Increase the heat to medium-high. Pour the chicken stock into the turkey mixture. Whisk together the hot milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from heat and stir in Worcestershire sauce.
Pour the turkey mixture into the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the carrots, peas, and corn atop the stuffing mix. Season with thyme, salt and pepper. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle with nutmeg. Bake in preheated oven until top is slightly browned, about 35 minutes. Allow to rest 30 minutes before serving.


Irish Cream Cheesecake
1 cup graham cracker crumbs
3 tablespoons butter, melted
3 tablespoons sugar
4 (8-ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/4 cup Irish cream liqueur
4 large eggs
1 1/4 cups sour cream, divided
3 tablespoons strawberry preserves
 whole strawberries and grated chocolate

 

Stir together first 3 ingredients; press mixture into bottom of a lightly greased 9-inch springform pan.
Bake crust at 325° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300°.
Beat cream cheese, 1 cup sugar, and 3 tablespoons flour at medium speed with an electric mixer until smooth. Gradually add vanilla and Irish cream liqueur, beating just until blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add 3/4 cup sour cream, beating just until blended. Pour half of batter into prepared crust. Dollop strawberry preserves over batter; gently swirl batter with a knife to create a marbled effect. Top with remaining batter. Bake at 300° for 55 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn off oven; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours.
Release and remove sides of pan. Spread remaining 1/2 cup sour cream evenly over top of cheesecake; garnish with fresh strawberries and grated chocolate!


Estelle's Irish Coffee
1/4 cup whipping cream
1/2 cup Irish whiskey, divided
1/4 cup sugar, divided
4 cups strong coffee, divided

Place 1/4 cup whipping cream in a medium bowl. Beat with a mixer at high speed until stiff peaks form. Heat 6 mugs by running under very hot water; dry with paper towels. Pour about 4 teaspoons whiskey into each glass. Add 2 teaspoons sugar to each serving; add 2/3 cup coffee, stirring until sugar dissolves. Top each serving with about 1 1/2 tablespoons whipped cream (do not stir).


Sure, 'tis like the morn in Spring.
In the lilt of Irish laughter
You can hear the angels sing.




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