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MARCH ISSUE | MARCH 202 2
THE ONTARION
IRISH APPLE CAKE
Adapted from “Irish Apple Cake Recipe” by Gemma Stafford in The Food Network Magazine According to the Irish Post, apple cake is a harvest-season staple across the Irish countryside. The dish was traditionally made with crab apples and baked in a cast-iron pot beside an open fire. Though the methods for making this cake have changed a little over the years, the sweet cinnamon-y treat still retains all of its rustic charm.
Ingredients:
Get a taste of the Irish countryside with a sweet slice of apple cake.
Three Irish-inspired recipes to try out this St. Patrick’s Day There’s nothing like a hearty meal to warm your spirit and soak up all those green drinks ARTICLE AND PHOTOS BY EMILY BRAY
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t. Patrick’s Day, a global celebration of all things Irish and the favourite holiday of rowdy university students everywhere, is almost upon us. And I, for one, have a bone to pick. Despite being one of the most vibrant and exciting holidays of the year, the Canadian version of St. Patrick’s Day is seriously lacking in the food department. Don’t get me wrong, I enjoy eating a concerningly green cupcake or sipping a slightly radioactive-looking shamrock shake as much as the next person. However, a stomach full of sugar and cheap St. Paddy’s Day pints are almost always a recipe for disaster. Traditional Irish cuisine is delicious, hearty, and won’t make you nauseous the way a neon green sugar cookie will (at least I hope not). So why don’t we incorporate it into the celebration a little more? Here are three recipes with
Irish roots to try out this year as we celebrate the people and culture of the Emerald Isle. Happy St. Patrick’s Day! Lá Fhéile Pádraig sona duit!
GUINNESS STEW
Adapted from “Irish Beef Stew” by Elise Bauer on Simply Recipes What’s more Irish than Guinness? The iconic beer brand made its debut in Dublin in 1759 and has since become one of the most well-known alcohol companies in the world. In addition to being popular in bars, Guinness is also commonly used in cooking, as is the case with this yummy stew recipe.
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4 cups beef stock 2 cups water 1 cup Guinness extra stout 1 cup red wine 2 tbsp tomato paste 1 tbsp granulated sugar 1 tbsp dried thyme 1 tbsp Worcestershire sauce 2 bay leaves 2 tbsp butter 3 lbs russet potatoes, peeled and diced (approximately 7 cups) 1 large onion, chopped 3 to 4 carrots, diced ½ tsp ground black pepper 2 tbsp fresh parsley, chopped
Ingredients: • • • •
1 ¼ pound chuck beef stew meat, diced into 1-inch chunks 3 tsp salt ¼ cup olive oil 6 cloves of garlic, chopped
Instructions: 1.
Pat the beef pieces dry with a paper towel and sprinkle a
teaspoon of salt over them. Heat the olive oil in a large pot, then add the beef to the pot in a single layer. If your pot is not large enough, you can work in batches. Let the pieces cook until they are well browned on one side before flipping them over with tongs to let the other side cook. 3. Add the garlic to the pot and sauté for about 30 seconds or until fragrant. 4. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. 5. Bring the mixture to a simmer. Cover and let cook for one hour, stirring occasionally. 6. In a separate pan, melt the butter and add the onions and carrots. Sauté for about 15 minutes or until golden. Set aside. 7. After your mixture has simmered for 1 full hour, add the cooked onions and carrots, as well as the potatoes. Add the black pepper and 2 teaspoons of salt. 8. Let simmer again for 40 minutes, uncovered. 9. Remove the bay leaves with a spoon. (That is, if you can find them—if not, no worries. Just keep an eye out while you’re chowing down.) 10. Pour into serving bowls and garnish with parsley. 11. Voila! You just made stew. (I knew you could do it!) 2.
For the cake: • ½ cup salted butter, room temperature • ½ cup granulated sugar • 2 tsp vanilla extract • 2 eggs • 1 ¼ cups all-purpose flour • 1 tsp baking powder • 1 tsp ground cinnamon • 3 tbsp milk • 3 apples, peeled and thinly sliced (Granny Smith apples work best, but you can use whatever type you prefer) • A pinch of salt For the topping: • 6 tbsp salted butter • ¾ cup all-purpose flour • ¼ cup oats • ½ cup granulated sugar • A pinch of salt • Icing sugar, for garnish
Instructions: 1.
Preheat your oven to 350°F, then grease a 9-inch round cake pan and line with parchment paper. To make the topping: 2. In a medium bowl, combine the flour, oats, sugar, and salt. 3. Stir in the butter until fully incorporated. The texture should be similar to breadcrumbs. 4. Set aside in the fridge. To make the cake: 5. Mix the butter and sugar in a large bowl until light and fluffy. 6. Add the vanilla and beat in the eggs. 7. In a second bowl, combine the flour, baking powder, cinnamon, and salt. 8. Slowly fold the flour mixture into the wet ingredients using a spatula and pour in the milk. Stir gently until fully combined. 9. Pour the batter into the cake pan and lay the apple slices on top in an even layer. 10. Retrieve the topping from the fridge and sprinkle it on top. 11. Bake for 60 to 70 minutes, or until the top of the cake is golden brown. 12. Let the cake cool in the pan for a few minutes, then carefully transfer it to a metal
