VomFASS Madison’s Chef Kevin on WKOW

VomFASS Madison’s very own Chef Kevin shares his recipes for Irish Coffee and Colcannon Cakes using vomFASS products LIVE!

March 14, 2014 on MADISON WKOW 27

Colcannon Cakes with Smoked Salmon and Apple Malt Vinegar Glaze

Ingredients (serves 6 appetizer portions):
Colcannon Cake Mixture:

2 cups firm mashed potatoes or *potato puree
1 egg
1 T. vomFASS Champagne White Wine Vinegar
2/3 cup chopped wilted greens (kale, spinach cabbage…)
1/4 cup Bread crumbs
About 1/4 cup all purpose flour 

Gently and evenly mix together the potatoes, egg, vinegar, greens and bread crumbs. Taste and add additional salt and/or pepper if needed. Mix in enough flour so that it’s easy to form balls of the mixture that hold together and don’t stick to your hands. Avoid over-mixing. Chill for at least two hours.
Note: Wet mashed potatoes and greens require more flour and can make the cakes taste “heavier”.

Apple Malt Vinegar Glaze:
1/4 cup vomFASS Apple Balsamic Star
1/8 cup vomFASS Beer Balsamic Vinegar

Add vinegars to a sauté pan and reduce to a glaze that very lightly coats the back of a spoon. Monitor to avoid over-reducing and burning (Yes, it will burn!). If the glaze is too thick when cool, just add a little extra vinegar to thin to desired texture.

Cooking and Garnish:
Bread crumbs for coating
3 – 4 T vomFASS Garlic Herb Oil
3 oz sour cream or crème fraiche
4 oz cold smoked salmon, thinly sliced
Apple malt vinegar glaze
12 fresh dill sprigs

Form 12 roughly 3/8″ cakes, coat each cake evenly with bread crumbs and sauté in herb garlic oil until golden brown; place on paper towel and gently pat dry. Place on plates with a dollop of crème fraiche and rolled smoked salmon slices. Drizzle with apple malt vinegar glaze and top with fresh dill. Serve and enjoy with family and friends.
Notes: In a hurry? Use firm leftover mashed potatoes and frozen chopped spinach (squeezed dry). If you have time, sauté 1/2 lb. fresh greens/cabbage in 1 T. of herb garlic oil, cool and chop.
For *potato puree, bake or boil 3 lbs of potatoes and mash warm with 3 oz butter, 2 t. salt, 1/4 t. pepper and a pinch or two of nutmeg. 


vomFASS Irish Coffee

Ingredients (serves 1 or 2):

6 oz piping hot espresso or very strong coffee
2 tsp. brown sugar
2 T. vomFASS Irish Single Malt Whiskey
3 T. heavy whipping cream, chilled
1 T. vomFASS Vanilla Dream Liqueur, chilled
Pinch of nutmeg
One 12 oz mug or two 6 -7 oz glasses

Very lightly whip or froth the cream, liqueur and nutmeg — just enough to help it float. (An immersion blender or a even a vigorously shaken chilled mason jar will get the job done.) Dissolve the sugar into the piping hot coffee, stir in the whiskey and gently spoon the cream mixture on top. Serve and enjoy.
http://www.wkow.com/story/24976952/2014/03/14/vom-fass-chef-shares-recipes-for-irish-drink-dish-for-st-patricks-day

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