Monthly Archives: February 2017

Raspberry & White Chocolate Buttermilk Scones

  • Photography by Gary McLaughlin

    Photography by Gary McLaughlin

    4 cups self-rising flour
  • 1 teaspoon baking powder
  • 1/2 cup sugar
  • 3/4 cup butter
  • 2 eggs, beaten
  • 3/4 cup buttermilk
  • Handful of white chocolate chips, plus extra to drizzle
  • Handful of dried or fresh frozen raspberries
  • 1 egg, beaten with 1 tablespoon of water, to glaze

Preheat oven to 425 degrees. Sift together flour, baking powder and sugar in bowl. Rub butter into mixture with your fingers until it resembles coarse crumbs. Make a well in center of dry mixture, then set aside. In another bowl, combine eggs and buttermilk; then fold all at once into dry mixture. Stir until moistened, then knead 4 or 5 times to create dough. Using your knuckles, create large pocket in center of dough, filling it with raspberries and white chocolate chips. Gently knead to combine. Use floured rolling pin to flatten dough to about 1 inch in height. Cut scones using 1 1/2-inch fluted pastry or cookie cutter, and place each cutout on large baking pan. Brush tops with egg glaze using pastry brush. Bake for 15 minutes until scones are light golden brown, turning pan around halfway through baking time to ensure evenness. Allow to cool, then drizzle melted white chocolate on scones. Serve with Easy Raspberry Freezer Jam (recipe below). Makes 12-15 scones.

Easy Raspberry Freezer Jam:

  • 1 1/2 pounds red raspberries, crushed
  • 2 1/4 pounds fine granulated sugar
  • 1/2 cup liquid pectin

Crush raspberries and stir in sugar. Refrigerate overnight, stirring occasionally. Add pectin and stir fruit mixture until fully incorporated. Pour jam into clean, sterilized glass jars or plastic containers. Allow jam to set for a day at room temperature before freezing for up to 1 year. 

Recipe by Judith McLaughlin

Georgia Peach Fool Shots

Photography by Gary McLaughlin

Photography by Gary McLaughlin

Popular in Ireland, a fruit fool is a creamy dessert that is made with poached fruit. The name probably comes from the French word “fouler,” which means to crush or squash.

Peach purée:

  • 6 peaches (fresh or canned)
  • 3 tablespoons peach-flavor liqueur
  • 1/4 cup sugar
  • 3 tablespoons water


  • 1 cup heavy whipping cream
  • 1/2 cup mascarpone cream
  • 1/2 cup fine granulated sugar
  • Mint springs for garnish

 If using fresh peaches, remove skins with sharp knife and remove stones, then combine peaches, sugar, and water in small saucepan. Cook on medium heat to gently poach for 8–10 minutes or until peaches are tender. Cool and then chill in refrigerator. When peaches are cool, add peach liqueur to mixture and purée in food processor. (If using canned peaches, drain syrup from can using a sieve then purée with peach-flavor liqueur.)

Beat whipping cream and sugar in electric mixer until it forms soft peaks. Soften mascarpone cheese by beating gently by hand then fold it into fresh cream, being careful not to over-beat mixture. Try to ensure a smooth, creamy texture. Gently combine about one third of purée, leaving swirls of peach purée. Spoon cream mixture into piping bag with large nozzle. Spoon 1 1/2 teaspoons of reserved purée into bottom of each glass and then pipe some cream into individual glasses. Place second layer of purée on top, followed by cream, then finish with a little more purée. Pipe final decorative swirl of cream on top. Refrigerate for at least 2 hours. Garnish with tiny sprig of mint. Makes 10 shots.

Recipe by Judith McLaughlin

Irish Spring Lamb Stew

  • Photography by Gary McLaughlin

    Photography by Gary McLaughlin

    2 pounds gigot or shoulder lamb chops, bone-in
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 2 pounds (about 6 medium) potatoes
  • 4 medium carrots, peeled
  • 2 medium onions, finely chopped
  • 2 cups water
  • 1 tablespoon sea salt
  • 1 teaspoon finely chopped rosemary
  • Parsley, finely chopped
  • Olive oil, to drizzle

Peel and cut carrots into 1 1/2-inch chunks. Peel and cut potatoes into 1-inch chunks. Place carrots and potatoes in bowl of cold, salted water. Preheat oven to 350 degrees. Trim off any visible fat from lamb chops. Combine flour, salt and pepper in bowl and coat chops in flour mixture. Heat oil in large, ovenproof skillet and braise chops in small batches. When done, transfer meat to an ovenproof dish. Sauté onions, in same skillet used to braise lamb, for 3-4 minutes to soften and lightly caramelize. Transfer onion and half of potatoes on top of meat. Add 2 cups of water. Cover and bake for 1 1/2 hours. Add carrots and remaining potatoes. Simmer with dish covered for additional 30 minutes until vegetables are tender. To serve, remove bones from chops and stir meat and vegetables together. Place in individual bowls; garnish with sea salt, rosemary and chopped parsley. Drizzle with olive oil. Makes 4 servings. 

Recipe by Judith McLaughlin

Irish Wheaten Bread

Side Dishes
Photography by Gary McLaughlin

Photography by Gary McLaughlin

This brown soda bread is full of fiber, yeast-free and so simple to prepare. If you can find Irish imported brown whole wheat flour, you’ll get the best results. 

  • 3 cups coarse whole wheat flour
  • 1 1/4 cup flour
  • 1 1/4 cup oats
  • 1 teaspoon salt
  • 3 teaspoons baking soda
  • 1/2 cup wheat germ
  • 3/8 cup sugar
  • 3 ounces butter or margarine
  • 1 egg, beaten
  • 3 cups buttermilk
  • 1 tablespoon honey

Preheat oven to 425 degrees. Grease and flour three 8-by-4-by-2-inch loaf pans. Measure all dry ingredients in large bowl. Rub in butter with your fingertips and create a well in center of mix. Beat egg in small bowl and mix with buttermilk and honey. Add to dry ingredients and mix well with large spoon. Transfer dough to floured surface and knead gently with floured hands. Divide dough into loaves and place each loaf into a pan. Using knife, cut line down center of each loaf. Bake for 40 minutes to deep golden brown color, or until base of loaf sounds hollow when lightly tapped. Makes 3 loaves.

Recipe by Judith McLaughlin


Ulster Kitchen Signature Butter Shortbread Cookies

  • Photography by Gary McLaughlin

    Photography by Gary McLaughlin

    1 cup butter
  • 3/4 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 cup rice flour
  • 3 tablespoons granulated sugar, to sprinkle over baked cookies

Preheat oven to 325 degrees. Cream butter and sugar together until light and fluffy with electric mixer. Measure flour, cornstarch and rice flour together, then slowly incorporate dry ingredients into creamed butter and sugar. Mix until fully incorporated. Place dough onto floured surface and use lightly floured rolling pin to roll out dough to 1/4-inch thickness. Cut into desired shape with cookie cutter and place on baking sheets. Bake for 12 minutes until edges of cookies are light golden brown. Sprinkle with sugar while still warm and cool in pan for about 5 minutes, then transfer to wire rack to cool completely. Store in an airtight container. 

Recipe by Judith McLaughlin