Potato and Leek Focaccia Bread

1 large leek, cut into thin strips
4 potatoes, (red or gold) sliced thinly
2 tbls fresh thyme, small snips
3 tablespoons olive oil
1/2 cup grated cheese (your choice)
sea salt

Heat oven to 400 degrees. Make dough from Pizza Bianca, mixing in the thyme. Rise for 1/2 hour on top of warmed stove. Shape dough on a cookie sheet. Layer the potatoes and leek onto the dough. Sprinkle with the cheese. Drizzle with olive oil. Sprinkle with sea salt.

Cover with foil, bake until the crust is golden and potatoes are tender, 20 to 25 minutes, removing the foil during the last five minutes. Cut into pieces.

Parsnip Cake

• 1 1/2 cups flour
• 1 cup sugar
• 1 tbls ground ginger
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 3/4 tsp plus 1/8 teaspoon salt
• 3/4 tsp ground nutmeg
• 3/4 tsp ground allspice
• 3/4 tsp ground cloves
• 3 large eggs or 1 cup of applesauce
• 1/2 cup olive oil
• 1/2 cup milk
• 1 1/2 tsp vanilla extract, divided
• 2 cups (packed) shredded peeled parsnips

• 8 oz cream cheese, room temperature
• 2 tbls butter, room temperature
• 2 tbls lemon juice
• 2 tbls grated peeled fresh ginger
• 3 cups (about 12 ounces) powdered sugar ( Use extra if too wet.)
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Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs (applesauce), oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour wet mixture over dry ingredients; stir until just combined. Stir in parsnips. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. Trim edges off and cut in half. 

Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger, lemon juice, and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread on one half from corner to corner, edge to edge and then place second layer on top. Then spread the remaining frosting all over the top and sides of the cake.

Also pictured is Brown Scones and Barm Brac.

The edges are delicious with a dollop of frosting on the side, and will prevent your cake from being touched by naughty children and bored spouses .

Dublin Coddle

I like to layer (3 tbls melted butter, white pepper, thyme, rosemary, onions, thick cut bacon, sausage, thick sliced potatoes) this in a deep crock pot insert, lid it, and bake it at 400 degrees for 1 and a 1/2 to 2 hours. The whole thing bakes down into a multi-layered dish of scrumptiousness that I highly recommend eating with a large dollop of sour cream horseradish sauce and a tall glass of ice cold oatmeal or coffee stout!

Sirloin with Whiskey Cheese Sauce

2 tbls butter, 2 tble olive oil, 4 large cloves of sliced garlic, cracked pepper

1/4 cup whiskey

 1/4 cup warm milk and 1/4 cup water

Pan sear two sirloin steaks in a little bit of olive oil.

Add whisked flour and water mix to thicken cheese sauce.

Add 8 oz. shredded mild cheddar cheese.

 Dish and serve with extra sauce on the side for dipping.

Apple Jelly

4 crisp Gala Apples, 2 1/2 cups sugar, 1 tbls real lemon juice, 2 tbls water. High heat for five minutes, until the sugar is dissolved and the whole mixture begins to bubble, stirring the whole time gently and gently scraping down the sides and bottom of the pan.

Turn off the stove and cover for three to four hours.

 Turn stove back on high for five to ten minutes, mashing the apples down and stirring frequently and scrapping down the sides and bottom of the pan.

 Cool and then scoop into a clean jelly jar. Lid and cap and set aside to cool on the counter. Can be refrigerated for up to four months.

 

Hot Barley Salad

3 cups vegetable broth, 5 mini sweet peppers, 1 cup toasted barley, cilantro, flat leaf parsley, shitaki mushrooms, kale, olive oil

Served on a bed of baby spinach.

 Optional meat side: Pork loin steamed in vegetable broth and maple syrup.

Blue MezzaLuna Burgers