The Shamrock and Peach {a recipe and a give away!}

I am super excited to share with you a newly published cookbook by our good friend and cook Judith McLoughlin!!! Richard and I had the pleasure of being in Gary and Judith’s small group a couple of years ago as they stepped out in faith to create this project. Every other Sunday, we met in their home–and we had the HONOR of sampling dishes that would grace the pages in this cookbook. (AMAZING DELISH…and what a deal we struck, huh?!) EVERY Bible study night we got to taste a new dish–and I’m forever sold to her recipes! Never will I forget when she served us the Scots-Irish Oaten Raspberry Cranachan (even the kids gobbled it up…and I have a picky crew!) What I really love about these dishes is how beautiful they all turn out making them perfect to serve at any occasion but also easy enough for busy moms to create.

So many knowing Judith’s gift encouraged Judith and Gary to step out in faith and peruse their dream of creating this cookbook–and I’m so super excited for them and that it is now a reality. Have you ever dreamed of doing something–but you just thought it’d be impossible to actually happen?? This is another reason I’m just so excited about this cookbook!!! I’ve always dreamed of writing a book–but oh my…not sure if I’ll ever do it. But Judith did–and her stories throughout this are so heart warming and refreshing (a perfect Christmas gift for someone who loves to cook in your life!) It’s beautiful too–making it even great for displaying on a coffee table.

This cookbook fuses together Irish and American dishes–starting with recipes that are traditional Ireland recipes with Judith’s touch, and they take a Southern twist halfway through…with recipes like “Queen of the south chicken salad with almonds & tarragon” and “Atlanta milk chocolate Coca-Cola cake”. (And I just spotted the well known JCT Kitchen chef Ford Fry’s coveted fried chicken recipe in the mix too! Did he really give that away in this book?!) This season, I think I’ll be whipping up her “Sweet and salty caramel squares” AND…oh my–the gingerbread scones too! Don’t they look perfect for a holiday gathering?!

Judith has graciously shared the recipe with me to share with YOU!!! (Thank you Judith!) It may not print out from my site–and if it doesn’t, you can click HERE and download and print.

Gingerbread Scone ingredients (1/2 dozen)
• 1 lb. (4 cups) self-rising flour
• 1 tsp. baking powder
• 2 oz. (1⁄4 cup) dark brown sugar
• 1⁄4 tsp. salt
• 1 tsp. ground powdered ginger
• 1⁄2 tsp. nutmeg
• 3⁄4 tsp. cinnamon
• 6 oz. (3⁄4 cup) butter (cut in to small pieces)
• 1 egg (beaten)
• 4 fl. oz. (1⁄2 cup) buttermilk
• 2 fl. oz. (1⁄4 cup) molasses
• egg wash (1 egg beaten with a milk )

Pie Filling ingredients:
• 3 oz. cream cheese (room temperature)
• 1 Tbsp. fine granulated sugar
• zest of 1 lemon, or orange
• pinch of kosher salt
• 8 fl. oz. (1 cup) heavy whipping cream

how to make it
1. Preheat your oven to 425° F.
2. Sift the flour with the baking powder then combine
the remaining dry ingredients together in a food
processor or a large mixing bowl.
3. Cut the cold butter into the mixed dry ingredients
then rub the mixture together with your fingertips or add them slowly to a food processor to form a breadcrumb-like texture.
4. Beat the buttermilk, egg, and molasses together in a small bowl and combine with the dry ingredients,
mixing well.
Turn the resulting dough out onto a lightly floured surface.
6. Knead the dough a few times and then roll it out with a lightly floured rolling pin until it’s about 3⁄4” thick.
7. Cut the scones out of the flattened dough using a 1” biscuit cutter.
8. Brush dough scones with egg wash and place onto a lightly greased baking sheet.
9. Bake 12–15 minutes until well risen and golden brown on top, turning the baking tray halfway through baking time to ensure even baking.
10. Best served warm. Serve sliced in half and slathered with clotted cream.

how to make the citrus cream:
1. In an electric mixer, combine the cream cheese, lemon zest, sugar, and salt.
2. On low speed, combine the heavy whipping cream into the mixture, being careful not to over-beat, until cream mixture becomes stiff.
3. Refrigerate until ready to serve.

You can visit the book site and order your own copy of “The Shamrock and Peach” at http://www.shamrockandpeach.com/