Whether you are Irish or not, it's fun to celebrate with those us who are by serving Irish fare on St. Patrick's Day. Irish cooking is traditionally hearty and simple, reflecting the way of life most Irish folk lived in the past, and still today.

Irish Scones

1/2 cup butter
4 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 egg
1 cup milk

In a bowl, combine butter and flour with pastry blender or fingers. Add baking powder, salt and sugar. In another bowl, beat egg and stir in milk. Mix into dry ingredients to make a dough. Turn onto floured surface and roll to one inch thickness or pat carefully with hands. With a cookie cutter cut dough into 2 inch rounds. Place on greased cookie sheet, about one inch apart and bake at 425 degrees for 15 minutes. Makes about 18 scones. You can also add raisins, dates or other dried fruits to the dough.

Irish Champ

8 medium potatoes
1/2 cup milk
5 tablespoon butter
one bunch scallions or green onions, chopped

Peel and cube potatoes and boil in salted water until tender. Drain and mash slightly. In a small pan, heat milk and butter until butter is melted. Add chopped scallions. Fold mixture into the potatoes until well blended. Potatoes will be still be somewhat lumpy. Makes 6 servings. 

Irish Potato Pie

6-8 potatoes, peeled
6 bacon strips
3-4 leeks
salt
pepper
one cup grated Cheddar cheese

Cook the potatoes in boiling water until tender. Drain. In skillet, fry bacon until crisp and drain on paper towels. Trim leeks so that you have the white part and a small amount of green. Wash well, and slice thin. Add leeks to pan, and saute over medium heat until soft. Slice the boiled potatoes, and arrange half in the bottom of a pie plate.Season with salt and pepper. Layer with bacon, leeks and one half of the cheese. Cover with remaining with remaining potatoes and season again. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes until top is browned and cheese is melted. Makes 6 servings.

Irish Lamb Stew

2 tablespoons flour
1 tsp. salt
1 1/2 pounds lamb, cut into 2" pieces
2 tablespoons oil or bacon fat
1 garlic clove, minced
1 bay leaf
1/8 tsp. thyme
1/4 tsp. pepper
3 cups water
1 large onion chopped
3 carrots, cut into 1" slices
2 peeled, cubed potatoes
1/2 cup light cream
1 tablespoon flour

Mix 2 tablespoons flour, salt and pepper; Roll meat in mixture and brown in hot fat, add onions to brown lightly. Add herbs, garlic and water. Cover and simmer 1 1/2 hours. Add carrots and potatoes. Cover and cook 25 more minutes until vegetables are tender. Combine cream and 1 tablespoon flour; stirring until smooth; blend into stew and cook until thickened, stirring well to avoid lumps. Remove Bay leaf. Makes 4 servings. Note: You can substitute good beef stew meat, or a nice cut of roast cut into cubes. I also like to use baby carrots in place of the regular carrots. Don't be afraid to substitute!

Shamrock Salad

1 can (16 ounces) pear halves
1 package lime gelatin (3 ounces)
1 cup boiling water
1/2 cup cold water
1/2 cup heavy cream
2 tsp.. powdered sugar
1/2 cup chopped nuts
Lime slices

Drain pears, reserving 1/2 cup syrup and 3 pear halves. Dice remaining pears. Dissolved gelatin in boiling water. Stir in cold water and reserved pear syrup. Pour 3/4 cup of the gelatin in a one quart mold . Arrange pear halves in shamrock shape in the bottom of the mold. Chill until almost set. In the meantime, chill remaining gelatin until it is thick like egg whites. Whip cream, adding powdered sugar, and fold into the gelatin. Fold in diced pears and nuts. Pour over the layer of pears in the mold and chill until firm. Unmold the salad on a platter and garnish with lime slices. Serves 6-8.

You may also enjoy Irish Tea Traditions and recipes

 

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