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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Yanked Tipperary Apple Pudding

I remember once, many years ago, trying a Tipperary Pippin Apple and was blown away at the perfect cooking nature of it. Of course, now there are so many more to choose from but that one taste has stayed with me all these years. So in honor of my first bite of a true Irish apple, enjoy this Yankee take on the Apple Barley Pudding that is so dear to Irish hearts, and palates. I gave this a little zing that I think is spot on. For an even warmer feel, try substituting allspice for the nutmeg.

Now many of you will be asking by now, why barley in a dessert? Many centuries ago, in Ireland, barley was a cereal grain that was widely used in kitchens during St. Patrick's time, which is only summized as being in the 5th century. So barley was used as a thickener, porridge, breads, pastries and, of course through natural progression, desserts of all kinds.


For 4 Serving(s)


  • 5 large apples of your choice, peeled, cored and roughly chopped
  • 5 tablespoon(s) pearl barley
  • 2 cup(s) water
  • 2 cup(s) apple juice
  • 3 tablespoon(s) lemon juice
  • 1/3 cup(s) sugar
  • 1/2 teaspoon(s) each of cinnamon and nutmeg
  • 1 cup(s) whipped cream or topping
  • 1/4 cup(s) dried cranberries
  • 3/4 cup(s) cranberry juice or orange juice

Yanked Tipperary Apple Pudding Directions

  1. In a large saucepan, bring the apples, barley, water and apple juice to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 20-25 minutes, or until barley is soft. Remove from heat and strain, reserving any liquid. Add apple mixture to a food processor bowl, or in batches using a blender, and puree until it resembles chunky applesauce. Add reserved liquid if needed to puree or more apple juice if the liquid has been fully absorbed. Transfer mixture to a large bowl and add sugar and spices, mixing well. Cover and refrigerate until cooled or serve warm.
  2. Meanwhile, make cranberry "sauce". In a small saucepan, add cranberries and juice. Bring to a boil over medium,-high heat. When boiling, reduce heat to low and simmer 10 minutes, or until cranberries have started to take in the juice and swell. Transfer to a blender or food processor and puree until smooth. This sauce will thicken perfectly while pureeing because of the very high, natural pectin levels in the cranberries. Pour into a bowl and refrigerate until cooled.
  3. To serve, spoon apple pudding into 3-4 serving dishes, top with whipped topping and drizzle sauce over the top.
  4. Note: Pearl barley has been processed, therefore it is not classified as a whole grain. But if you would like to add hulled barley(aka pot barley or barley groats) in order to obtain the fiber, simply cook twice as long, and you will need to add one extra cup of liquid because of the longer cooking time. The consistency will not be altered because of the addition of other ingredients, but if you were to cook it on its' own, it will be much chewier and sticky. And don't forget to rinse it before cooking to help keep that stickiness down.