Sweet Love and Ginger

Irish Rarebit

Irish Rarebit

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Irish rarebit is something I’ve only ever had once or twice, but I thought would be fun to post with St. Partick’s Day coming up. Rarebit is typically associated with Wales, a country that is part of the United Kingdom. Wales lies near Ireland across a small channel, so over the centuries many dishes have been swapped and traded between the two counties.

The basic concept of this dish is a savory sauce poured over toasted bread and served hot, often with other ingredients. Its very similar to an open faced American grilled cheese, except that you may want to use a fork.

What I liked about this recipe was quite obviously the cheese, because cheese is amazing. Especially Irish Cheese. I  can attest that they have some of the best dairy in the world (in my opinion). The pickles were a little weird at first I have to admit, but after a few bites I can see how they balance out the strong cheddar flavor with a bit of brininess.

I think that this is the perfect companion to most soups, but especially Irish Vegetable Soup. The combination is (for me) reminiscent of the tomato soup and grilled cheese, that we Americans grew up with.






Irish Rarebit (Serves 2)
1 cup shredded mild cheddar cheese
1 tablespoon salted butter
2 tablespoons whole milk
1 teaspoon apple cider vinegar
1 teaspoon dry mustard
salt and pepper to taste
2 slices soda bread (or whole wheat)
1 tablespoon chopped dill pickles


Preheat the oven to broil. Combine the cheese, butter, and milk in a thick bottomed saucepan and heat gently, until the mixture is smooth and creamy. Stir in the vinegar, and mustard. Season to taste and remove from heat. Toast the bread on one side and place the it on a backing sheet toasted side down. Pour the sauce over the bread and cook in the broiler for 2 to 3 minutes. The top should be golden and bubbly. Remove from heat, sprinkle with dill pickles and serve immediately.

A Cowl Scarf in 4 Easy Steps

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I got a few questions about my second cowl scarf so I thought I’d do a quick how to here for you guys.

I love this scarf and in fact wear it almost every day. I like that it is long enough to double as a hood, and the soft yarn is super warm. Seriously this may be the best project i have ever made, it is certainly getting more use than anything else!

If you need an overview of how to cast on or off, check out this post.

Tools:
Size 15US wooden needles w/ 29″ cord
2 skeins of thick yarn

Steps;

Cast on 125 stitches
Join in the round. I used the video below to learn how to do this. It’s insanely easy.


    3. Knit 45 rounds (or rows). Honestly I just knit until i was almost out of yarnand it ended up being about 45 rows, but you can add or subtract to this number as you see fit.


    4. Cast off and clean up.

Note: To connect a new skin of yarn I simply tied the two together and wove the tails into the body of the scarf with a crochet hook. Doing the same with the tails from the beginning and end.

There you have it a completed scarf! I was able to finish this in the length of one evening while Chuck and friends watched football. It’s really an easy craft that takes very little mind work which makes it the perfect way to relax in my book.

Filed Under: Crafts

The Perfect Cocktail for St. Patrick’s Day

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St. Patrick’s day is coming up fast and I thought it would be fun to share a unique Irish style cocktail. I found this cocktail in a little book that I picked up at 5 below some years ago. I have gotten a number of really great and traditional recipes (this one is my favorite) out of it, so that 5 bucks was a good investment.

Since Ireland is famous for it’s dairy and whiskey this is the perfect thing to help you celebrate the famously Irish holiday. The drink is referred to as Scailton or Milk Punch.

What I like about this cocktail is that it has a rich flavor with out being loaded down with sugar. Though it definitely makes me think of a White Russian, I have to say that I like this better.

Scailton or Milk Punch
Scailton or Milk Punch
Cook time:
Total time:
Serves: 2 servings
Ingredients
  • 2 cups whole milk
  • 1/2 cup Irish whiskey
  • 1-2 tablespoons honey
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • fresh grated nutmeg, for garnish
Instructions
  1. Pour the milk and whiskey into a small saucepan. Then whisk in the honey, ginger, and cinnamon.
  2. Heat the saucepan slowly, while constantly whisking.
  3. Do not let it come to a boil. A froth will form on the top. Pour into two warm mugs and sprinkle with nutmeg.

Happy Friday!

30 Minute Beef Stew

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This winter has been cold, like my face burns in the morning when I go to start my car, and my car doesn’t want to start because it’s so cold kind of cold. For this reason I am convinced that I have perfected all of my favorite soups this year. What is better in bitter cold negative temperatures than soup?
30 Minute Beef Stew

Stew might be the only acceptable answer to that question. I’ve gotten pretty good on the stew front as well if I do say so myself.

This recipe is a perfect example. It’s a basic beef stew, nothing fancy going on over here, except it can be done in 30 minutes. Yes I know slow simmering beef stew is the classic way to make it. I know we miss the wafting stew smell in the air after hours and hours of slow simmering, but truth be told I just don’t have all that time.
I have a job! I’m a dog mom! I have family that wants to see me and things to do. That’s just how it is. I don’t have all the time in the world to be standing by the stove, even though it’s probably the warmest spot to be right now, I just can’t do it. Thus this delicious compromise was born. It has all the wonderful flavor of the slow simmered version without all that time.

 

30 Minute Beef Stew

Random note: I also like to add frozen green beans at the end sometimes, because a meal is not complete without some green in it, and again I don’t always have the time to make a salad.

30 Minute Beef Stew
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1-2 tablespoons olive oil
  • 1 lbs top sirloin steaks cut into ½ inch pieces
  • 1/3 cup all purpose flour
  • Salt and pepper to taste
  • 1 yellow onion, peeled & diced
  • 2 cloves of garlic, minced
  • 2 celery ribs, diced
  • 1 cup baby carrots, halved
  • 2-3 large white potatoes, peeled and cubed
  • 3 cups of beef broth
  • ½ teaspoon dried thyme
  • 1 bay leaf
Instructions
  1. In a large thick bottomed skillet heat the oil over medium high heat.
  2. Toss the meat in flour, salt and pepper and then add to the oil. Stir and cook for about a minute while the meat browns.
  3. Add the onions and cook for another 2-3 minutes or until the onions begin to brown.
  4. Add the garlic, celery, carrots. Cook for another 2 minutes before adding the potato, broth, thyme, and bay leaf.
  5. Bring to a boil and then reduce to a simmer. Cook, uncovered for 15 to 20 minutes or until the vegetables are tender.
  6. Remove the bay leaf, and adjust seasonings. Serves warm.

 

Recently No. 8

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This month was rough to say the very least. I think the bitter cold, snow and hectic work life took a toll on my sanity, but we all made it through ok.

I launched a new project that I cannot be more excited about.

We went ice-fishing, despite the bitter cold. I made Stromboli & Italian Wedding Soup

More house hunting happened, I think this is going to happen a lot more.

I discovered my new favorite chicken marinade based on Panera’s Citrus Pepper Chicken. That is the chicken marinade used in the broth bowls, all of the salads, and many of the paninis.

I really got my creative juices flowing by pulling out my
watercolor paints, charcoal pencil, and buying some new fancy pens to try my
hand at calligraphy. This may or may not become the next project for 12-12-12.

I discovered that I don’t really have a style or know what it is. All my clothes are hand me downs or gifts. I’m thinking this is a situation that should be addressed.

On the Charming blog this month I talked about how Bone Broth is All the Rage, and shared a recipe for it.

I also made an appearance on Chrystina Noel answering questions from her and her readers about cooking and kitchen stuff.

I turned 27. You can read my thoughts on it here.