Irish Cheddar Scones With Corned Beef And Apple Slaw Recipes

APPLE CHEDDAR SCONES

Apple Cheddar Scones image

I serve these golden scones for brunch. Add a scoop of ice cream and they make a great dessert. -Jeanne Alexander, Qualicum Beach, British Columbia

Provided by Taste of Home

Time 30m

Yield 8 scones.

Number Of Ingredients 9

Ingredients

1-3/4 cups all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter, cubed
1 cup buttermilk
1 cup shredded cheddar cheese
1 cup diced peeled apples

Steps:

In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 253 calories, Fat 12g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 457mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.

TRUMPET ROYALE MUSHROOMS WITH CELERY ROOT AND APPLE SLAW

Trumpet Royale Mushrooms with Celery Root and Apple Slaw image

Provided by Anne Burrell

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large celery root, peeled and julienned
2 Granny Smith apples, julienned
1/2 cup apple cider vinegar, divided
4 trumpet royale mushrooms, or some other large mushroom
Kosher salt
Extra-virgin olive oil
1 cup creme fraiche
2 tablespoons to 1/4 cup prepared horseradish
1 1/2 cups mache lettuce
1/2 red onion, sliced thinly in rings

Steps:

Combine the celery root and apples in a large bowl, toss with 1/2 of the apple cider vinegar and season with salt. Let it sit for about 1 hour. This will soften the celery root and apples.
Preheat a large saute pan over medium-high heat. Cut the mushrooms in half lengthwise and season with salt. When the pan is hot, coat with oil and arrange the mushrooms, cut side down, in the pan. Saute until the mushrooms are soft and golden brown. Flip the mushrooms over and repeat this process on the other side.
While the mushrooms are cooking, drain the excess liquid from the celery root and apple mixture, if there is any. Return the celery root and apples to the bowl, add the creme fraiche and horseradish and about 1/2 of the remaining vinegar and season with salt, to taste. Stir to combine. Taste and add the remaining vinegar if you like things very acidic; adjust the salt, if needed.
Divide the "slaw" between 4 serving plates. Lay 2 halves of the grilled mushrooms on top of the slaw and dress with mache and a sprinkling of onions.
MMMMM mushroomy!

RED CABBAGE SLAW

Red Cabbage Slaw image

Provided by Anne Burrell

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 head purple cabbage, tough bottom ribs discarded, leaves shredded
3 carrots, peeled and grated
1 red onion, peeled and very thinly sliced
1 cup malt vinegar
Kosher salt
1 1/2 to 2 cups mayonnaise
2 tablespoons Dijon mustard

Steps:

Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
Stir in the mayonnaise and the mustard. Taste for seasoning. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.
YAY! Coleslaw!

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