British/Irish Cuisine

Cottage Pie

1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon Italian seasoning
2 tablespoons chopped fresh parsley
1 1/2 cups beef broth
1 tablespoon tomato paste
4 potatoes, peeled and diced
1/4 cup butter, softened
1 cup milk
Salt and pepper to taste
1/4 pound shredded Cheddar cheese

Preheat oven to 400 degrees. To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.

In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.

To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.

Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly. Makes 6 servings

Potato Cake

9 potatoes, peeled and thickly sliced
Olive oil
2 onions, sliced
Small handful thyme leaves
4 tablespoons balsamic vinegar
Salt and freshly ground black pepper

Preheat the oven to 400 degrees. Bring a large pan of water to the boil, add the potatoes, and parboil them for 3 to 4 minutes. Drain and set aside. Heat some olive oil in a pan and fry the onions gently with the thyme leaves until meltingly soft. Add the balsamic vinegar and remove from heat. Remove onions to a plate.

Using the same pan (no need to wash it), lay half the potatoes in the bottom and season with salt and pepper. Follow with the onions in 1 layer, seasoning again, then the rest of the potatoes. Bake in the preheated oven for about 45 minutes. Makes 4 servings

Mushroom Lamb Chops

6 blade lamb chops (about 3 pounds)
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped celery
1/2 cup chopped green onions
1 can (10-1/2 ounces) beef consomme, undiluted
3 tablespoons all-purpose flour
1/4 cup water
1 can (4 ounces) button mushrooms, drained
1 tablespoon minced fresh parsley
Hot cooked noodles

In a large skillet, brown the chops in oil; drain. Sprinkle with thyme, salt and pepper. Add celery, onions and consomme; cover and simmer for 40-45 minutes or until meat is tender.

Remove chops and keep warm. Combine flour and water until smooth; gradually stir into skillet and bring to a boil. Cook and stir for 2 minutes. Add mushrooms and parsley; heat through. Serve over chops and noodles. Makes 6 servings.

Mint Brownies

1 cup butter, cubed
4 squares (1 ounce each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 cup (6 ounces) double dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts

Filling:
4 squares (1 ounce each) white baking chocolate, chopped
1/4 cup refrigerated Irish creme nondairy creamer
1 cup heavy whipping cream
15 mint Andes candies, chopped

Icing:
12 squares (1 ounce each) bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
Mint Andes candies, halved, optional

In a microwave, melt butter and bittersweet chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

In a microwave, melt white chocolate and creamer at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled.

In another small bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate.

In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted.

Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator. Makes 2-1/2 dozen.

Soda Bread Muffins

2-1/4 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon caraway seeds
1 egg
1 cup buttermilk
1/4 cup butter, melted
1/4 cup vegetable oil
3/4 cup dried currants or raisins

In a large bowl, combine the flour, 1/2 cup sugar, baking powder, salt, baking soda and caraway seeds. In another bowl, beat the egg, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in currants.

Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 400° for 15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Makes 1 dozen.

Lamb Curry

Cooking spray
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 teaspoon vegetable oil
1 1/2 cups chopped onion
5 whole cloves
3 cardamom pods
2 bay leaves
1 (3-inch) cinnamon stick
1 tablespoon ground coriander seeds
1 tablespoon paprika
2 tablespoons minced peeled fresh ginger
2 teaspoons Garam Masala
1/2 teaspoon ground red pepper
1/2 teaspoon ground turmeric
2 garlic cloves, minced
2 cups finely chopped plum tomato (about 1/2 pound)
1 1/2 cups water
1/2 teaspoon salt
1/2 cup chopped fresh cilantro, divided
4 cups hot cooked long-grain rice

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.

Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute.

Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro. Makes 4 serving

Minty Mushy Peas

2 tablespoons olive oil
1 bunch spring onions, chopped
1 handful fresh mint, leaves picked
1 pound frozen peas
2 large knobs butter
Sea salt and freshly ground black pepper

Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste. Makes 4 serving

Creamy Rice Pudding

For the jam:
2 pounds strawberries, hulled, washed and drained
1/2 cup sugar

For the rice pudding:
5 cups organic whole milk
7 ounces medium-grain rice
2 tablespoons vanilla sugar
2 ounces store-bought meringues, crumbled
Optional: a few wild strawberries, to serve

Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands, really pushing them between your fingers to pulp them up - the mixture will start to look like jam at this point.

You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. Don't worry if it's still a bit liquid - it needs to be so you can swirl it into your rice pudding. Remove the pan from the heat and put aside. There you have it - beautiful, quintessential strawberry jam!

Meanwhile, place the milk, rice and vanilla sugar in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. If it ends up being a bit too thick, you can thin it down by adding a little more milk.

To serve, divide the rice pudding between your bowls. Spoon over a big dollop of your beautiful strawberry jam, then slowly swirl it in so it marbles and ripples through the rice pudding. Sprinkle over the meringue pieces and scatter with a few wild strawberries, if you like. Makes 6 servings

Curried Cauliflower Fritters

1 cauliflower
Flour, for dusting
Vegetable oil
1 small piece potato, peeled, optional
A small bunch fresh flat-leaf parsley, leaves picked
Sea salt
1 lemon

For the batter
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
2 to 3 dried red chiles
1 teaspoon black peppercorns
1 3/4 cups self-rising flour
1/2 teaspoon turmeric
1 1/2 cups cold beer
Sea salt

First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently.

Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside.

Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.

Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.

Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready).

Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice. Makes 6 servings

Spicy Pork and Chili-Pepper Goulash

4 1/4 pounds pork shoulder off the bone, in 1 piece, skin off, fat left on
Sea salt and freshly ground black pepper
Olive oil
2 red onions, peeled and finely sliced
2 fresh red chiles, seeded and finely chopped
2 generous heaping tablespoons mild smoked paprika, plus a little extra for serving
2 teaspoons ground caraway seeds
Small bunch fresh marjoram or oregano, leaves picked
5 bell peppers (use a mixture of colors), sliced
1 (10-ounce) jar grilled peppers, drained, peeled and chopped
1 (14-ounce) can good quality plum tomatoes
4 tablespoons red wine vinegar
14 ounces basmati or long-grain rice, washed
2/3 cup sour cream
1 lemon, zested
Small bunch fresh flat-leaf parsley, chopped

Preheat the oven to 350 degrees. Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper.

Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side.

Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes.

Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.

You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!

When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.

Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds.

Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in! Makes 4 to 6 servings

Irish Brown Bread

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cold butter or margarine
2 cups whole-wheat flour
1/4 cup regular or quick-cooking rolled oats
1 1/2 cups plain nonfat yogurt
Milk

In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats.

Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.

Turn dough onto a lightly floured board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf. Bake in a 375° oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool. Makes 1 loaf

Turkey-Mushroom Bread Pudding

2 teaspoons olive oil
4 cups sliced cremini mushrooms
2 cups chopped celery
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
3 garlic cloves, minced
2 cups shredded cooked turkey breast (about 8 ounces)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups milk
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
5 large eggs
6 cups French or Italian bread, cut into 1-inch cubes (about 8 ounces)
Cooking spray
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preheat oven to 350°. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, celery, onion, thyme, and garlic; cook 10 minutes or until tender, stirring occasionally. Stir in turkey, salt, and black pepper. Remove mixture from heat, and cool slightly.

Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture and bread; toss well. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with cheese. Bake at 350° for 1 hour or until golden brown. Let stand 10 minutes before serving. Makes 8 servings

Roasted Wild Salmon and Dill

1 (2 1/4-pound) wild salmon fillet
Cooking spray
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill
1 tablespoon grated lemon rind
8 (1/8-inch-thick) slices lemon

Preheat oven to 450°. Place fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush fish with oil; sprinkle with salt and pepper.

Sprinkle dill and rind over fish; arrange lemon slices over fish. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Makes 6 servings

Cabbage and Mixed Greens Salad with Tangy Herb Vinaigrette

Dressing:
2 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1 tablespoon stone-ground mustard
1 teaspoon chopped fresh dill
2 teaspoons olive oil
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Salad:
4 cups mixed salad greens
2 cups thinly sliced Savoy cabbage
1 cup grape or cherry tomatoes, halved
1/2 cup diagonally cut green onions

To prepare dressing, combine first 10 ingredients, stirring well with a whisk. To prepare salad, combine the salad greens, cabbage, tomatoes, and onions in a large bowl. Drizzle dressing mixture over salad mixture; toss gently to coat. Serve immediately. Makes 4 servings

Irish Potato Soup

1/2 cup unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
3 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives

Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.

Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings. Makes 11 cups

Acorn Squash Shepherd's Pie

1 tablespoon olive oil, plus additional for pan
3 (1 lb. each) acorn squash, halved and seeded
1 pound boneless lamb stewing meat, fat trimmed, cut into 1/2-inch cubes
1/2 tablespoon unsalted butter
1/2 pound frozen pearl onions, thawed and patted dry
1 large parsnip (6 oz.), peeled and cut into 1/3-inch dice
1 large turnip (6 oz.), peeled and cut into 1/3-inch dice
2-1/2 teaspoons chopped fresh thyme
2 tablespoons all-purpose flour
1/4 cup dry white wine
1 cup reduced-sodium beef broth
1 tablespoon finely grated Parmigiano-Reggiano

Preheat oven to 375 degree and arrange rack in middle of oven; lightly brush a baking sheet with oil. Place squash, cut side down, on prepared sheet. Bake until just tender but not falling apart, about 25 minutes. Turn squash over and transfer, on sheet, to rack to cool.

Meanwhile, rinse lamb and pat dry. Heat oil in a large nonstick skillet over moderately high heat and brown lamb, seasoning with salt and pepper, turning occasionally, about 5 minutes. Drain in a colander set over a bowl, reserving skillet (discard fat in bowl).

Add butter, onions, parsnip, turnip, and thyme to skillet; cook over moderately high heat, stirring, until golden brown and softened, about 4 minutes. Sprinkle flour over vegetables and cook, stirring constantly, 1 minute. Add wine and simmer, stirring until evaporated, about 1 minute.

Add broth and cook, stirring, until liquid is reduced and slightly thickened, about 4 minutes. Remove pan from heat and stir in lamb, for filling. (Can be made ahead. Cool and freeze in an airtight container up to 1 week. Reheat in a heavy saucepan over moderate heat, stirring, until hot, about 20 minutes.)

Scoop out squash from shells into a bowl, keeping shells intact. Mash squash with a fork; salt and pepper to taste. Spoon filling into each squash shell and top with squash, spreading evenly. Bake until hot, about 15 minutes. Top with cheese. Makes 6 servings.

Corned Beef and Cabbage

1 piece (2 lbs.) green cabbage, cut into sixths
1-1/4 pounds small Yukon Gold potatoes, halved
3 large carrots, cut into 2- by 1/2-inch pieces
2 large celery ribs, cut into 1-inch pieces
2 medium onions, each cut into sixths
1 cup beer (not dark)
1 bay leaf
1 thyme sprig
2 teaspoons mustard seeds
1 teaspoon dry mustard
1 piece (4 lbs.) corned beef
1 cup grainy mustard

Stir together cabbage, potatoes, carrots, celery, onions, beer, herbs, spices, and 1-1/2 cups water in slow cooker. Rinse corned beef and pat dry; nestle corned beef in vegetable mixture and cook, covered, on low heat until very tender, about 6 hours.

Remove corned beef from pot and pull meat apart into big chunks. Spoon vegetables and broth into serving bowls. Top each with a piece of corned beef and serve with grainy mustard. Makes 6 servings.

Irish Stew

3 tablespoons vegetable oil
3-1/2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
1 pound frozen peeled pearl onions, thawed
2-1/2 cups beef broth
1 pound russet potatoes, peeled and cut into 1/8-inch-thick slices
2 tablespoons chopped fresh thyme
1/4 cup chopped fresh chives
1-1/2 pounds small new red potatoes, peeled and halved

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking and brown lamb in batches, about 6 minutes per batch. Transfer lamb with a slotted spoon to a bowl, reserving pot.

Add onions to pot and cook over moderately high heat, stirring, until golden, about 5 minutes. Add broth and 1 cup water, scraping up browned bits from bottom of pot. Arrange sliced russet potatoes over onions, slightly overlapping them, and sprinkle with half of thyme and chives.

Return lamb to pot and tuck halved new potatoes between cubes of meat, pressing both into liquid. Sprinkle with remaining thyme and chives. Bring liquid to a boil and cook at a bare simmer, covered (do not boil), until meat and potatoes are tender, about 2 hours. Serve stew in bowls with crusty bread for dipping. Makes 6 servings.

Blackberry Jam Cake

1 cup unsalted butter, softened
1 1/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup buttermilk
1 cup blackberry jam
2 cups fresh blackberries
Crème Fraîche

Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in jam. (Do not overmix.) Pour batter into a greased 10-inch Bundt pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 20 minutes; remove from pan, and continue cooling. Serve with blackberries and Créme Fraîche. Makes 5 cups

Blue Cheese Yorkshire Pudding

1 cup all-purpose flour
3/4 cup milk
1/3 cup (1 1/3 ounces) crumbled blue cheese
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 large egg
1 large egg white
1 tablespoon vegetable oil
Cooking spray

Preheat oven to 450°. Combine first 7 ingredients in a bowl; beat at medium speed of a mixer until smooth. Beat at high speed 15 seconds; set aside.

Divide oil evenly among 8 muffin cups; coat sides of cups with cooking spray. Place muffin cups in a 450° oven for 3 minutes. Divide batter evenly among prepared cups; bake at 450° for 10 minutes. Reduce oven temperature to 350°; bake an additional 15 minutes or until golden. Serve immediately. Makes 8 servings

Potato Gratin in Garlic Cream

1 garlic bulb
1 quart whipping cream
1/3 cup all-purpose flour
3 pounds new potatoes, cut into 1/4-inch-thick slices
2 teaspoons salt, divided
2 teaspoons freshly ground pepper, divided
1/2 teaspoon freshly ground nutmeg, divided (optional)
1 teaspoon (6-ounce) container grated Parmesan cheese, divided
1 (6-ounce) container grated Parmesan cheese, divided

Cut off and discard pointed tip of garlic bulb, place bulb on a piece of aluminum foil. Fold foil to seal.
Bake at 400° for 1 hour. Cool. Squeeze pulp into a large bowl; stir in whipping cream. Whisk in flour. Set aside.

Layer half of potatoes in a lightly greased 13- x 9-inch baking dish. Sprinkle with 1 teaspoon salt, 1 teaspoon pepper, 1/4 teaspoon nutmeg, and half of cheese. Repeat procedure with remaining potatoes, salt, pepper, and nutmeg. Place baking dish on a jellyroll pan. Pour whipping cream mixture over potatoes.

Bake, covered, at 400° for 30 minutes. Remove cover; sprinkle with remaining half of cheese. Bake 30 more minutes or until potatoes are tender. Let stand 15 minutes before serving. Makes 12 servings.

Cider-House Lamb Stew

3 1/2 pounds boned leg of lamb
4 cups apple cider, divided
1/2 cup all-purpose flour
2 tablespoons vegetable oil, divided
Cooking spray
2 cups chopped onion
3 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
1/2 cup dry vermouth or white wine
1 teaspoon salt
1/2 teaspoon black pepper
4 (3 x 1-inch) lemon rind strips
3 bay leaves
1 (3-inch) cinnamon stick
1 1/2 pounds potato, cut into 1-inch pieces (about 5 cups)
1 1/4 cups (1-inch-thick) sliced carrot
1 1/2 cups (1-inch) pieces green bell pepper
1 1/2 cups (1-inch) pieces red bell pepper

Trim fat from lamb, and cut lamb into 2-inch cubes. Combine lamb and 3 cups cider in a large zip-top plastic bag; seal and marinate in refrigerator 8 hours or overnight.

Drain lamb, discarding marinade. Pat lamb dry with paper towels. Place flour in a large zip-top plastic bag. Place half of the lamb in bag, and seal bag, shaking to coat. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; add lamb mixture, and cook for 5 minutes or until browned. Remove from pan. Add the remaining lamb to bag, and seal bag, shaking to coat. Repeat the procedure with 1 tablespoon oil and lamb.

Heat pan coated with cooking spray over medium heat. Add onion and garlic; sauté 6 minutes. Return lamb to pan; add 1 cup cider, broth, and next 6 ingredients (broth through cinnamon). Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender.

Add potato and carrot; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in bell peppers; cook 5 minutes or until bell peppers are crisp-tender. Discard rind strips, bay leaves, and cinnamon stick. Makes 8 servings (serving size: 1 1/2 cups stew)

Shepherd's Pie

Potato topping:
2 pounds peeled baking potatoes, cut into 1-inch pieces (about 4 cups)
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon dried rubbed sage
1 teaspoon butter or stick margarine
1/2 teaspoon salt
1/8 teaspoon black pepper

Filling:
2 teaspoons olive oil
2 cups diced carrot
6 cups quartered mushrooms (about 1 1/2 pounds)
1 teaspoon dried rubbed sage
1 garlic clove, minced
1/4 cup all-purpose flour
1 1/4 cups Americana Pot Roast broth or low-salt beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
1 tablespoon red wine vinegar
3 cups diced Americana Pot Roast or cooked roast beef (about 12 ounces)
1/2 teaspoon paprika

To prepare potato topping, place potatoes in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Place potatoes, sour cream, and next 5 ingredients (sour cream through pepper) in a large bowl, and beat at medium speed of a mixer until smooth. Keep warm. Preheat oven to 375°.

To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 7 minutes. Add mushrooms; sauté 5 minutes. Add 1 tablespoon sage and garlic; sauté 2 minutes. Sprinkle with flour; cook 2 minutes, stirring until well-blended.

Add broth and wine; bring to a boil. Stir in tomato paste and vinegar. Add pot roast; cook 2 minutes. Spoon meat mixture into a 2-quart casserole. Spread potato topping over meat mixture; sprinkle with paprika. Bake at 375° for 45 minutes or until golden brown. Makes 8 servings

French Vanilla Trifle

2 1/2 cups finely chopped peeled ripe peaches
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks
1 2/3 cups milk
1 cup evaporated milk
1/2 teaspoon vanilla extract
15 cakelike ladyfingers, halved lengthwise

Combine peaches, brown sugar, and cinnamon, tossing well to combine; let stand at room temperature 30 minutes. Combine granulated sugar, cornstarch, salt, and egg yolks in a medium bowl, stirring with a whisk until smooth.

Heat milks in a medium, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.

Return the milk mixture to saucepan. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly. Remove from heat, and stir in vanilla extract.

Spoon the custard into a small bowl. Place the bowl in a large ice-filled bowl for 15 minutes or until the custard is cool, stirring occasionally. Remove bowl from ice.

Arrange 10 of the ladyfinger halves, cut sides up, in a single layer on the bottom of a 1 1/2-quart soufflé or trifle dish. Spoon half of the peach mixture over ladyfingers. Spread half of custard over peach mixture. Arrange 10 ladyfinger halves, standing upright, around side of dish.

Arrange remaining 10 ladyfinger halves, cut sides up, on top of custard. Spoon remaining peach mixture over ladyfingers. Spread remaining custard over peach mixture. Cover and refrigerate 4 hours or overnight. Makes 6 servings

Double Apple-Walnut Scones

1/4 cup apple juice
1/2 cup dried currants or raisins
1/2 cup finely chopped dried apple
1 cup buttermilk
1/4 cup sugar
3 tablespoons butter, melted and cooled
2 cups all-purpose flour
1/4 cup coarsely chopped walnuts
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Cooking spray

Preheat oven to 350°. Place apple juice in a small microwave-safe bowl; microwave at HIGH for 3 minutes or until juice boils. Remove from microwave. Add currants and dried apple; let stand 15 minutes.

Combine the buttermilk, sugar, margarine, and apple juice mixture in a large bowl. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, walnuts, baking powder, baking soda, and salt; add to buttermilk mixture, stirring just until moist (dough will be sticky).

Drop the dough into 12 rounds (about 1/4 cup) onto a baking sheet coated with cooking spray. Bake at 350° for 17 minutes or until golden. Place on a wire rack. Makes 1 dozen