10914597_1528994254036572_409112550_n

[turkey harvests.]

holidays.

new Years.

[weddings.]

Birthdays.

New beginnings.

[old friends.]

[Family time.]

farming time.

Flax Dreams.

linen Fairs.

[Milk Jam.]

beach walks.

[Cookbook Edits.]

Paris [Through the Excited Eyes of a Little Farmer.]

More life, less blogging. 

Rather than banter on with 5000+ words about all the reasons it’s been awhile since my last blogpost, I thought it might be nicer to sum it up e.e. cummings-style. Bit more poetic, right?

hen

It’s been busier than a milking parlour at 4pm these days, but let’s jump right back in with some beautiful bits of bacchanalia.

First thing’s first, the lucky recipient of Darina Allen’s book is Kit Mitchell, whom I have emailed for shipping details. Many congratulations Kit! This book is a true treasure.

I have one big blogging resolution this year and that is to share more vintage Irish recipes with you in 2015 (with more frequency too). I have been spending some clandestine time researching antique housekeeper’s books and hand-written recipes from the sculleries of some very old Irish estates and cooking hearths of thatched farms. These recipes have proven to be both extraordinarily fascinating and quite simply delicious. I hope you will agree, so please stay tuned.

It would be impossible to not be absolutely smitten with acclaimed The Year in Food blogger Kimberley Hasselbrink’s first book, Vibrant Food. I made her gorgeous grilled Halloumi with strawberries and herbs for lunch today and I swear I was instantly transported to a sunny day in Santorini.

10956876_777024359039628_484724354_n

Kimberley creates irresistible masterpieces from fresh, vibrant, honest ingredients and there isn’t one recipe in her book that I wouldn’t want to prepare.

Baking Mad sent me a crazy good care package filled to the brim with baking goods and asked me to try my hand at some recipes on the Baking Mad website. Any excuse to make salted milk jam (aka salted caramel) right?!

milkjam

Find the recipe for salted caramel ring doughnuts (pictured at the top) below.

logo

I was thrilled to contribute to GIY International’s cookbook Grow, Eat, Cook along with many amazing Irish food personalities such as Rachel Allen, Donal Skehan, Clodagh McKenna and more. You can find my recipe for a Wild Chanterelle, Caraway, and Toonsbridge Buffalo Cheese Tart in the October chapter. Order the book online here.

GrowCookEatCOVER

Some big news. I have been asked to contribute to the new (and improved) Condé Nast Traveler with Editor-in-Chief, Pilar Guzman, and Creative Director Yolanda Edwards at the helm. You may be familiar with Guzman and Edwards as the team that previously headed up editorial at Martha Stewart Living, and before that basically reinvented the parenting magazine genre with the magnificent (and much missed) Cookie magazine.

I have long been inspired by this dynamic duo, have followed their trailblazing paths throughout the years, so the invitation to be a part of their team of tastemakers was certainly a huge honor and privilege. The new Traveler feels so fresh and fun and attainable, yet still holds onto a timeless spirit of splendor, romance, and adventure. I will be submitting food stories from Ireland and abroad. Here’s a look at my first piece.  And, the cover of the fabulous February issue.

cover

I did a fun interview for Australian SBS Feast last month….a little bit of this and that….have a peek here if you fancy.

And finally, I have begun edits on my own book, Farmette, Stories and Recipes from Life on an Irish Farm (Roost Books). The process is moving along a bit slower than I presumed, but has been just as fulfilling as imagined. There will definitely be a post on the entire process once we are nearly ready for print. You will be the first to know the precise publishing date.

Back soon, promise!

Slan Abhaile,

Imen

Food Images and Styling by Imen McDonnell 2015

 

 

 

 

 

 

 

 

Share

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

· · · ◊ ◊ ◊ · · ·

Farmhouse Apple Cider

25 Oct 2011

A few weeks ago, I blogged about one of my favorite autumn traditions in America: sipping apple cider and nibbling on cider doughnuts at the local apple orchard or pumpkin patch. Some of you may have already seen + heard me carrying on via Twitter or Instagram sharing our happy success with, “Rosie”, our charming new fruit press, and the first batches of pressed cider here at the farm this week. And, yes, we sipped cider with doughnuts by the turf fire immediately! Now all is good in the world.

Some excellent questions popped up during my initial exploration into cider making, a fellow blogger asked, “So, what is the difference between apple cider and apple juice anyway?” Of course, my farmer questioned how/if we could make batches of boozy cider with our apples and new press. {In case you were wondering, YES, WE CAN!}

The truth is, fresh cold-pressed apple juice is nearly the same as apple cider. It can be made any time of year when apples are available, but is most commonly pressed in the autumn when apples are plentiful. Cider and juice are both made in the same way, but the difference is that apple juice is pressed and strained through a thinner mesh than cider. Cider tends to be cloudier and darker in colour than juice and has a more tart and raw flavour than the juice. Also, the bottom line is, depending on the quality of apples, which vary from year to year, the taste, sweetness and consistency of apple juice and cider can vary widely.

Alcoholic cider or perry (pear-based cider), an institution in Ireland, UK and France, is made by fermenting the juice after pressing, either by a naturally occurring fermentation or by adding a yeast strain.  This type of cider is one of my favorite drinks here on the isle, something that was new to me when I first arrived in Ireland & which I took an affinity towards….rather quicky. Fermented alcohol cider, such as Bulmers or Strongbow have dry, complex flavours and are not sweet. Perfection. I have also just learned of a new craft cider in Ireland called Stonewell which we will be sampling soon.

Thankfully, this type of cider libation has also been making a comeback stateside. In doing my cider research, I discovered that during the 18th century, hard cider was actually the drink of the people, from farmers to fighting men, and deservedly so as President John Adams himself drank a tankard of cider every day. Children drank a less potent version, called ciderkin.

However, when the Germans arrived in America, beer fell more into favour and after the prohibition, cider was virtually nonexistent. Now, with wonderful artisanal ciderys cropping up across the country such as Bellwether and Tieton, the cider tradition is swiftly being reborn in America.

Whether a warm mug of autumn apple cider or a cold glass of dry {alcoholic} cider suits your fancy, I say long live apple cider!

I am thrilled to announce that we will be packing up “Rosie” and heading to Kilkenny at the weekend to press cider at Savour Kilkenny, a fabulous food festival in it’s fifth year running. Please come along and sample a taste of sweet cider with me in the Forgotten Skills tent on Parade Plaza from 11:30AM on Saturday. I’d love to see you there! There is an amazing schedule of events at the festival including food demos by Donal Skehan, Catherine Fulvio and Edward Hayden. The Great Irish Food Debate, a panel discussion about whether or not ‘Irish Cuisine’ exists will take place during the Food Camp on Friday, and reknowned American food writer/food historian and founder of Saveur magazine, Colman Andrews, will be weighing in. Not to be missed!  www.savourkilkenny.com

So, here’s how we made our apple cider:

Procure a mix of apple varieties. Apple juice tastes much better if sweet, tart and fragrant apples are mixed together. We used the two types of apples that we currently have in the small farm orchard: Bramley and Pippin varieties. Yields can vary widely, but as a general guide, 20 lb/10kg apples will yield a gallon/4 litres of juice.  Wash the apples by running cold water over them and removing any dirt or other contaminants. Remove any obviously rotted or discolored parts of the apple. Be cautious when using apples that have been picked up from the ground after falling from the tree as these will require extra cleaning to remove possible contaminants. Never use “ground apples” from an area where livestock graze.

Chop and mash the apples. For larger quantities, an apple chopper is the easiest method. For smaller quantities, you may use a food processor, meat grinder, or just cut the apples into very small cubes. I used our food processor. Do not worry about stems, seeds or peels–they can all be included in the mash. (I originally cored all the apples, a waste of time!) 

Insert a mesh bag into the fruit press. Our model came with a two bags. Bags with larger diameters are used for cider, while a smaller mesh will product a more juice-like product. Place a large pot under the spout of the fruit press to catch the juice as it is pressed.

Fill the fruit press with apple mash. Add 1 tbsp. lemon juice, if desired, to help reduce oxidation ofthe apple juice. Apples and apple juice, will react with oxygen and produce a brownish color. Lemon juice will lessen but will not eliminate this effect.

Tighten the fruit press to begin the flow of juice. Keep tightening the press until the flow of juice comes to a halt, which takes approximately 10 minutes. The pressed mash can be composted, discarded or fed to local wildlife or in our case, resident donkeys, Conor and Cormac.

Pour the apple juice into plastic or glass containers. Drink. If you plan to freeze the juice, fill the containers three-fourths full, to allow room for expansion.

If the apple juice has not been heated, it will keep in a refrigerator for one or two weeks before yeast naturally present in the juice starts the fermentation process.

APPLE CIDER DOUGHNUTS

Makes Approx 20 Doughnuts

1 cup granulated sugar

3 large eggs, at room temperature

1/3 cup unsalted butter, melted

¼ cup buttermilk

½ cup apple cider

1 teaspoon pure vanilla extract

4 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons cinnamon

¼ teaspoon nutmeg

1/8 teaspoon allspice

½ teaspoon salt

1 cup sweet apple finely chopped

Topping

1 cup granulated sugar

2 teaspoons cinnamon

Mix 1 cup sugar and 2 teaspoons cinnamon in a brown paper bag. Set aside.

To Make the Doughnuts

  • In the bowl of an electric mixer fitted with a paddle attachment, beat eggs and sugar until thick and creamy
  • Add the melted butter
  • Combine the milk, cider, and vanilla. Set aside.
  • In another bowl, combine the flour, baking powder, cinnamon, nutmeg, allspice, and salt
  • Alternately add the flour and milk-cider mixture to the eggs, beginning and ending with the flour. Combine thoroughly.
  • Fold in the apple
  • Turn out the dough onto a large piece of parchment paper.
  • Fold the paper to cover the dough and place in freezer for 30 minutes. Dough will be very sticky but will become workable after it firms up in the freezer.
  • Roll out firm dough on a lightly floured surface ½-inch thick.
  • Cut 2-1/2-inch circles with 1-inch center holes (or use a doughnut cutter). Dough will be soft, which makes light, tender doughnuts when fried.
  • Let cut doughnuts rest five minutes on a cookie sheet.
  • Heat 3 to 4-inches oil to 360 degrees in a large pot.
  • Fry three to four doughnuts at a time for about 1-1/2 minutes per side or until golden brown. (Be sure to maintain the temperature of the oil, lowering or raising stovetop heat accordingly).
  • Shake fried doughnuts in the cinnamon sugar mixture.
  • EAT IMMEDIATELY WHILE SIPPING WARM APPLE CIDER! (do not take snaps, if you want to see what they look like, here’s a great example)

Slan Abhaile,

Imen

Photos by Imen McDonnell.

Share

Tags: , , , , , , , , , , , , , , , , , , , ,

· · · ◊ ◊ ◊ · · ·