Local Cook Book Author Hosts Irish-Themed Dinner at Country Club; Shares Recipes

Join Westhampton Beach cookbook author Margaret M. Johnson as she hosts an Irish-themed dinner at 6:30 p.m. on June 8 at the Bellport Country Club.

The dinner celebrates her latest cookbook “,” and the menu was selected based on recipes from the cookbook. The seated course includes Cream of Leek and Potato Soup and Grilled Pear, Arugula, and Cashel Blue Cheese Salad. Lamb Gaelic (Whiskey, Onions, and Mushrooms); Mussels in Guinness; Pan Seared Sole with Capers Tomato and Lemon Butter; Colcannon Cakes; Chicken Harrington; Medley of Spring Vegetables; and Apple Cranberry Crumble à la mode will be served buffet-style. Johnson will sign copies of her book following dinner. For reservations, call 286.4227.

To whet your appetite, she’s provided two of the recipes here.

Dunguaire Castle Leek and Potato Soup

Serves 4–6

Leek and potato soup is also known as brotchán foltchep (from the Irish words meaning “broth” and “leeks”). Today, most cooks thicken the leek broth with potatoes instead of oatmeal, the traditional thickener, and the soup can be switched from homespun to modern by swirling tangy buttermilk or whipped cream into it, topping it with a dollop of crème frâiche, or adding spices. You can also serve it cold as vichyssoise.

4 tbsp. unsalted butter

1 medium onion, chopped

1 large leek (white and light green parts only), sliced

4 medium boiling potatoes, peeled and cut into 1 1/2 inch/3.5 cm pieces

1/2 tsp. fresh thyme

4 cups chicken stock or canned low-salt chicken broth

chopped fresh flat-leaf parsley

salt and freshly ground white pepper to taste

crème fraîche for topping

1. In a large saucepan over medium heat, melt the butter. Add the onion, leeks, and potatoes. Stir to coat them with the butter and cook, stirring frequently, for 5–7 minutes or until soft but not browned. Add the parsley and thyme.

2. Add the stock or broth, bring to a boil, and then reduce heat to low, cover, and simmer for 20–25 minutes or until the vegetables are tender. Remove from heat and let the soup cool for 10–15 minutes.

3. Working in batches, transfer to a food processor or blender and process until smooth. Return the purée to the saucepan over medium heat and season with salt and pepper. Add some of the parsley and simmer until heated through.

4. To serve, ladle the soup into shallow bowls, swirl 1 tbsp. crème fraîche into each serving, and sprinkle with more parsley.

Apple-Cranberry Crumble

Serves 8

This easy but elegant crumble features two autumn fruits, but with a little imagination you can easily substitute what’s in season, such as strawberries, peaches, plums, or pears. Try this with vanilla ice cream or Cinnamon-Mascarpone Whipped Cream (recipe follows).

Crumble

1 1/4 cups all-purpose flour

8 tbsp. salted butter

1/3 cup granulated sugar

Filling

4–5 medium Granny Smith apples or a mix of sweet and tart eating apples

2 cups fresh or frozen cranberries

5 tbsp. light brown sugar

2 tbsp. lemon juice

1 vanilla bean, split and scraped (see Note)

1 tsp. cinnamon

1. Combine the flour, butter, and sugar in a food processor fitted with a metal blade. Pulse for 15–20 seconds or until soft dough forms. Break up the dough with your fingers to make small pieces and freeze for 1 hour.

2. Preheat the oven to 375°F/190°C. Generously grease an 11x7 inch baking dish.

3. In large bowl, combine the apples, cranberries, brown sugar, lemon juice, vanilla bean scrapings, and cinnamon. Spoon the fruit mixture into the prepared dish and drop the crumble mix pieces on top. Bake for 30–35 minutes or until the apples are tender and the top is browned. Serve warm with the whipped cream.

Cinnamon-Mascarpone Whipped Cream

Makes about 2 cups

1 cup heavy (whipping) cream

1 cup mascarpone cheese

1 tsp. vanilla extract

2 tbsp. confectioners’ sugar

1. In a chilled bowl, combine the cream, mascarpone, vanilla, and confectioners’ sugar. Beat with an electric mixer on high until soft peaks form.

Note: Vanilla beans, which are actually seed pods, can be found in the baking section of most supermarkets. For maximum flavor, slice the pod down its length and scrape the point of the knife along the inside to release the seeds. Vanilla pods are quite expensive, but the flavor is worth it. After the seeds are scraped out, you can make vanilla sugar by putting the pods into a lidded jar of superfine sugar. Use the sugar in cakes, sauces, and other desserts. You can continue to add used pods and replace with more sugar as needed.

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and her latest cookbook called, Flavors of Ireland was released on Amazon on Feb. 23. For more information,click here. And for more of her recipes, click here.