Serrv.org is a nonprofit organization with a mission to eradicate poverty wherever it resides by providing opportunity and support to artisans and farmers worldwide. I love their selection of eggs!

Kashmir Eggs

Bird’s Nest with Eggs

Combarbalite Eggs

“May your home always be too small to hold all your friends”

Mini Ruebens in Rye Cups
From Amy’s Table: Food for Family and Friends
Makes 12

The Rye Cups are so simple- they’re really just a variation on crostini- but they look like they took real effort. You can use [Read more →]

In Ireland hosts offer their guests tea, whiskey….or buttermilk! In India, buttermilk is drunk to counter fiery curries. Moroccans pour buttermilk over pancakes. Swedes pour it over cereal. Americans seem to think buttermilk is, well, butter milk. Oh no! Cultured buttermilk is made much like yogurt; bacterial culture is added to nonfat or lowfat milk and then fermented. It’s the lactic acid in buttermilk that makes it an ideal tenderizer for baked goods and marinades. I always have it in my fridge.

Buttermilk Coconut Pie
Makes One 8 – 9 inch pie

Prep time: 10 minutes
Bake time: 1 hour
Make ahead: Can be made 1 day in advance. Cover and refrigerate. Bring to room temperature before serving.

Crust:
One unbaked 8 or 9-inch pie crust (use your favorite pastry recipe or a ready-made crust)

Filling:
3 eggs
1/3 cup flour
1 ½ cup sugar
½ cup butter, melted and cooled
¾ cup buttermilk
1 teaspoon vanilla
1 cup sweetened shredded coconut

Preheat oven to 350 degrees.

In a medium mixing bowl, whisk together the eggs, flour, sugar, melted butter, buttermilk and vanilla; whisk until smooth. Stir in the shredded coconut. Pour mixture into unbaked pie shell. Bake 1 hour or until the center is set.

A good variety for St. Patty’s Day, all available at The Party Source.

Guiness -The classic
Harps Lager -clean and crisp still Irish with familiar flavors
Great Lakes Conway’s Irish Red Ale-produced out of Cleveland with big time flavor.
Sierra Nevada Bigfoot Barley Wine – something just totally from left field
O’Fallon Goat Breath Bock Ale – yeah for that reason a name and label that will stir up conversation.

Did you know that in Gaelic, the word whiskey means water of life? Even if you aren’t Irish, St Patrick’s Day is the day to act like you are and that means celebrating with an Irish menu.  Nothing beats a classic Corned Beef and Cabbage dinner. If you’ve ever prepared it, maybe you boiled the corned beef. You should try roasting it instead! Roasted low and slow, your corned beef will be so tender and [Read more →]

Mmmm- this sounds great! From Findlay Market: Irish Cabbage Rolls

Ingredients:
Large outer leaves of cabbage (12) lightly steamed and chilled
½ pound ground lamb
½ pound ground pork
3 leeks, sliced thin
1 ½ cups of barley cooked according to package and cooled [Read more →]

I want to give you plenty of time to make a little Luck o’ the Irish for your friends! Here’s an easy recipe for Homemade Bailey’s. Since a little goes a long way and it keeps only about a week, you can give them just enough to improve a cup of coffee or two.

Add this to the gift tag:

May you have all the happiness
and luck that life can hold—
And at the end of all your rainbows
may you find a pot of gold.

Homemade Bailey’s

2 cups heavy cream
14 ounce can sweetened condensed milk
1/2 cup Irish Whiskey
1/2 cup brandy
1/4 cup dark rum
2-3 tablespoons Hershey’s syrup (I like 3)
2 teaspoons instant coffee crystals
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Combine all ingredients; shake vigorously or whisk to combine. Refrigerate until ready to serve.

Today I’m making some of my favorite tapas for Jeff and Jenn on Q102 and Tonya O’Rourke on WCPO.

Warm Rosemary Olives
Makes 3 cups
Prep time: 10 minutes
Cook time: 10 minutes
Make ahead: The olives can be prepared up to 3 days ahead and refrigerated; warm gently before serving.

1/4 cup extra-virgin olive oil
Zest from 1 small lemon
1 fresh rosemary sprig
2 garlic cloves, thickly sliced
3 cups mixed oil- and brine-cured olives

In a medium saucepan, combine the oil with the lemon zest, rosemary and garlic and cook over moderate heat until [Read more →]

Orange Scented Chocolate Fondue
1/3 cup heavy cream
1 1/2 teaspoons grated orange peel
3 tablespoons butter
8 ounces best quality semisweet chocolate, finely chopped
2 tablespoons Grand Marnier or other orange liqueur
Pound cake or angel food cake, cut into bite-sized pieces
Assorted fruit such as strawberries, kiwi, pears, bananas, orange segments

Bring cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add butter, chopped chocolate and orange liqueur; whisk until mixture is smooth. Transfer to fondue pot. Place over candle or canned heat burner; keep heat low. Serve with cake pieces and fruit for dipping.