SCALLION BOXTY
An Irish twist on a potato pancake. Typically topped with sour cream and served with a variety of proteins, like bacon, smoked salmon or poached eggs.
1 cup prepared mashed potatoes
1 cup raw, shredded potato, Yukon preferred
1 cup buttermilk
1 ½ cups all-purpose flour
2 scallions, finely chopped
1 tsp garlic salt
1 tsp baking soda
Fresh ground black pepper to taste
2-4 tbsp butter
OPTIONAL GARNISH:
Sour cream, plain Greek yogurt, scallions, chives or crumbled bacon
Instructions
1. In a large bowl, whisk together mashed potatoes and buttermilk until smooth.
2. Add in all the rest of the ingredients except shredded potatoes. Mix until smooth.
3. Peel and shred potatoes. Place in cold water and rinse off starch.
4. With a dishcloth, squeeze out all excess water. Mix into flour mixture until smooth.
5. In a large skillet on medium-low, melt a tablespoon of butter for frying.
6. Spoon in 1-2 tablespoon dollops of potato mixture. Smooth out tops and make circle shapes with spoon.
7. Cook each side 2-4 minutes on medium-low, until golden brown. Flip over and press down with spatula.
8. Repeat this process with all the batter.
9. Top with garnishes and serve!
TIP: A great way to use leftover mashed potatoes! This recipe works well with leeks or chives instead of scallions.
Photography By A-Yo Kitchen
STEAK & MUSHROOM STOUT PIE
The perfect grab-and-go meal to make ahead of time. This is a great hearty treat for the winter season!
3 tbsp butter
1 large sweet onion, diced
2 carrots, peeled and diced
8 oz portabella mushrooms, diced
3 cloves garlic, minced
1 lb steak, diced
½ tsp dried thyme
1 tsp dried rosemary
¼ cup fresh chopped parsley
Fresh ground pepper and salt to taste
1 tbsp packed brown sugar
1 tbsp balsamic vinegar
2 tbsp soy sauce
1 tbsp Worcester sauce
2 tbsp tomato paste
3 tbsp flour
1 ½ cups beef stock
1 cup dark stout beer
2 premade rolled pie crusts
1 egg
Instructions
1. In a large skillet on medium-high heat, melt butter and add all chopped veggies. Once onions are translucent, add in diced steak with thyme, rosemary, parsley, ground pepper and salt to taste, brown sugar, balsamic vinegar, and soy and Worcester sauces.
2. Once steak browns and liquids absorb, add in tomato paste. Stir to combine.
3. Add flour and stir for a minute or two to cook off the flour flavor. Slowly pour in beef stock and beer while stirring continuously.
4. Stir until everything is combined.
5. Bring to a boil and then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally.
6. While beef is cooking, roll out pie crusts to form a rectangle. This makes four 6-inch pies or 12 hand pies (use a large muffin tin).
7. Cut out circles for pie tops and then use the scraps to press into the bottom of each pie dish. Once the beef mixture has cooked for an hour, there should be no liquid left, and it should be thick.
8. Preheat oven to 325°F.
9. Divide beef into pies.
10. Beat egg and brush edges of each pie with it. Place crust circles on top of pies, and crimp edges with a fork.
11. Cut vent hole in the top of each pie. Brush pie tops with remaining egg mixture.
12. Place in oven, uncovered, for 30 minutes. Then cover with a sheet of foil and bake at 300°F for 20 more minutes. Pies should be golden brown and cooked through.
13. Remove from oven, allow to set for 5-10 minutes, and then enjoy!
TIP: For added veggies, throw in some frozen peas or spinach!
Alysha Yoder
VANILLA SHORTBREAD
A classic Irish shortbread cookie can’t be beat! Best for a sweet treat or alongside a cup of tea.
1 cup butter, softened, Irish or good-quality European
½ cup white sugar + 2 tbsp for sprinkling
1 tsp vanilla extract ¼ tsp salt
2 + ¼ cup flour + ¼ cup for rolling
½ cup cornstarch
Instructions
1. In a stand mixer, cream together butter and sugar until smooth.
2. Add vanilla and salt, and mix until creamy.
3. Slowly add in flour and cornstarch. Mix until firm and not sticky. If dough is sticky, add ¼ cup more flour.
4. On a floured surface, roll out dough. You can cut into rectangles or any cookie shape now, or form an even rectangle that you’ll cut bars from.
5. Place cut cookies on a sheet tray and cover, or wrap up your rectangle.
6. Place in fridge for 12 or more hours.
7. Preheat oven to 350°F.
8. If you have a rectangle of dough, cut bars that are ¼-inch thick. Poke holes in the center so cookies release steam and get extra crispy. Lightly sprinkle with sugar.
9. Bake for 13-15 minutes, until edges start turning golden brown.
10. Remove cookies, let set for 5 minutes, and then place on a cooling rack. Enjoy for up to 7 days.
TIP: Add a few drops of your favorite extract for different shortbread flavors, like almond, cherry or lemon!
Alysha Yoder is the photographer, food stylist, blogger and recipe 9. developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad and all the veggies and fruits her home gardens produce. She has been a photographer for 15-plus years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients, but those worldwide as well. a
ayokitchen.com, ayokitchen@gmail.com, @ayokitchen
