by Erin

One of the favorite experiences that we have offered on past trips to Ireland is a scone making lesson on a local farm.  Our scone making class was a memory we could take home and share with others. So in honor of the upcoming celebration of St. Patrick’s Day, we thought we’d share the recipe so you can have a taste of Ireland at home!

Irish Scones

2 c. self rising flour
¾ stick butter
¼ c. sugar
1 egg
½ c. buttermilk
½ c. dried fruit (raisins or other fruit…we used tart cherries)

• Pre-heat cookie sheet and oven to 400 degrees Fahrenheit.
• In a large bowl, mix together flour and butter. Use your hands to mix to make sure butter is softened and evenly distributed.
• Add sugar and stir.
• Add dried fruit.
• In a measuring cup, mix together buttermilk and egg.
• Make a well in the flour mixture and pour in half of the buttermilk/egg mixture.
• Mix in part of the flour mixture getting it moist from the liquid in the center of the bowl.
• Add in more of the dry ingredients from the sides of the mixing bowl as needed.
• Take the dough and need it on a flat surface, adding in flour as needed until the dough is no longer sticky.
• Spread out dough to about 1 inch thick.
• Take a glass or round cookie cutter, dip the rim in flour (so it doesn’t stick to the dough)
• Cut with cookie cutter or glass.
• Place on heated cookie sheet
• Cook for 17 minutes.

It’s a simple recipe and so yummy. Serve with jam and tea. Enjoy!

So whether you are celebrating with scones, green beer, a parade or chasing leprechauns, we wish you a happy St. Patty’s Day!

by Malori

It’s hard to say which of the many highlights of our recent tour in Ireland was our favorite. Was it the scone making class at the farm and the delicious fruits of our labor we got to enjoy with tea? Was it the 50 shades of green that dotted the rolling hillsides and farmland? To some, it was the endless rainbows we spotted or our never-ending search for the pot of gold and leprechauns. Many said it was it our remarkable pub crawls with the best music in the world. And to most of us, it was the wonderful group that gathered together across the pond to explore and discover the delightful and hospitable people of Ireland who welcomed us to their country.

Ireland is a culture away, yet, just a hop, skip and a jump from America. The six hour flight and the five hour time difference made it easy to travel. The fact that English is the language made it simple, yet, the dialect so different from ours, we couldn’t understand much of what was spoken. That was part of the fun.

Enjoying whiskey tastings and learning about Guinness Beer, straight from the source, were more highlights. Most of us took on the 100-step climb up to the top of Blarney Castle. We braved wind and rain and then lying upside-down on our back, kissed the famous stone to be granted “the gift of eloquence.”

We were amazed that the food was actually better than we expected, and we got to sample potatoes of every kind!

Roasted potatoes, mashed potatoes, baked potatoes, hashed brown potatoes, potato leek soup, scalloped potatoes, garlic potatoes… need I say more? We sampled Guinness stew and savory pies of every kind. Seeing the Dingle Peninsula and the Cliffs of Moher were gorgeous and we were blessed with a sunny day so we could enjoy hiking around the cliffs.

We got to sample ice cream with names like Kerry Cream, Irish Oats and Caramel, Smoked Salmon and Guinness. It was delicious (the Irish Oats and Caramel, that is)!

Our scone making class was a memory we could take home and share with others. Barry and I made them today and tweaked the recipe somewhat. Here is our new and improved Irish Scones…straight from the farm!

2 c. self rising flour
¾ stick butter
¼ c. sugar
1 egg
½ c. buttermilk
½ c. dried fruit (raisins or other fruit…we used tart cherries)

• Pre-heat cookie sheet and oven to 400 degrees Fahrenheit.
• In a large bowl, mix together flour and butter. Use your hands to mix to make sure butter is softened and evenly distributed.
• Add sugar and stir.
• Add dried fruit.
• In a measuring cup, mix together buttermilk and egg.
• Make a well in the flour mixture and pour in half of the buttermilk/egg mixture.
• Mix in part of the flour mixture getting it moist from the liquid in the center of the bowl.
• Add in more of the dry ingredients from the sides of the mixing bowl as needed.
• Take the dough and need it on a flat surface, adding in flour as needed until the dough is no longer sticky.
• Spread out dough to about 1 inch thick.
• Take a glass or round cookie cutter, dip the rim in flour (so it doesn’t stick to the dough.
• Cut with cookie cutter or glass.
• Place on heated cookie sheet
• Cook for 17 minutes.

It’s a simple recipe and so yummy. Serve with jam and tea. Enjoy!

With the weather getting colder, it’s nice to have a warm drink to come home to!  Our Amazing Ireland travelers had the opportunity to visit the Kilbeggan Distillery and sample the whisky last week.  Here’s the recipe for our newest drink recommendation:

Winter Whiskey Warmer

1/3 part whiskey
2/3 part hot water
1½ t. brown sugar
1½ t. honey

In a pre-warmed glass, mix the ingredients.
Sip slowly.
Enjoy!

– by Erin

The passengers on our upcoming Danube River Cruise will have the opportunity to taste local specialties of the region including crafted brews, indulgent chocolate and of course, homemade strudel.  In an attempt for everyone to get their fair share of pastry, we thought it was only fair to share a recipe for this delicious delicacy!

STRUDEL PASTRY

INGREDIENTS

Pastry Ingredients

• 1 ¼ cups flour
• 2 tbsp. vegetable oil
• 1 egg
• 1 ½ cups water
• ½ tsp. salt
• 1 tbsp. sugar
• ½ stick butter

Stuffing for Pastry

• 2 lbs. green apples, peeled and sliced thinly
• 1 oz. cinnamon
• 2 oz. raisins
• 3 oz. sugar
• 2 oz. dark rum
• 1 egg yolk

PREPARATION METHOD

Sift the flour and combine with sugar and salt. Mix the egg and oil together, and them with the dry ingredients. Add the water to the dough a tablespoon at a time and knead the dough for 5-10 minutes. Form into a ball and set aside, covered for 30 minutes. Take the dough and roll it out as thinly as possible in a rectangle on a lightly floured pastry board. Drape the sheet of dough over your hands and stretch, being careful not to tear it. Continue until the sheet of dough is very thin, always working from the middle toward the edges until it reaches 18″ x 14″. Lay the sheet of dough on a well-floured pastry cloth. Brush with melted butter. In a bowl, mix the apples, sugar, raisins, cinnamon and dark rum. Spread immediately on the dough. Form a long, tightly tucked roll. Press the ends and seal. Butter an 18” x 12” oven tray with raised sides and preheat the oven to 475°. Beat the egg yolk and brush over the strudel, and then sprinkle with sugar. Bake for 10 minutes at 475° then lower to 400° and bake for 20 minutes. Lower to 300° and bake and additional 15 minutes. Remove from pan and place on a large serving tray. Pour the juice from the pay over the strudel and set aside to cool. Serve either hot or cold, and garnish with whipped cream or vanilla ice cream.

Makes 10 servings