March 02, 2007
Some Wee Little Tasties to Go with All that Good Green Beer
Instead of reviewing a restaurant here are some St. Paddy's Recipes
IRISH COTTAGE BREAD
1/2c. All-Bran Cereal
1/2c. Rolled Oats
2c. Flour
1t. Baking Soda
1/2t. Salt
1t. Caraway Seeds
1/2c. Sugar
2T. Vegetable Oil
1 1/2c. Buttermilk
Mix together all the dry ingredients, then add the oil and buttermilk. Blend well. Pour batter into a greased pie or cake pan. Bake in a 350 degree oven for 45-60 minutes, or until golden brown. Serve warm.
LAMB STEW
2lbs. Cubeb Boneless Lamb
2T. Vegetable Oil
2 1/2c. Water
1 1/2t. Salt
1/4t. Pepper
1/4t. Dried Thyme
3 medium Potatoes – halved
6 small White Onions
2c. Frozen Peas
1/2c. Mushrooms – sliced large
1c. Light Cream
1/4c. Flour
Brown lamb in margarine in large Dutch oven or heavy saucepan with tight- fitting cover. Add water, salt, pepper, and thyme. Cover and simmer 45 minutes. Skim off excess fat. Add potatoes and onions. Simmer covered, 30 minutes. Add peas and mushrooms. Simmer covered 15 minutes, or until lamb and vegetables are tender. Blend cream into flour; stir into bubbling stew and boil 1 minute, stirring constantly. 6 servings.
IRISH POTATO LALLY
1/2lb. White Potatoes –peeled, boiled and mashed fine, cool to room temp
1/4lb. Butter – melted
4c. Sugar
8oz. Blanched Almonds – crushed
1T. Orange Extract*
6 Eggs – separated
4oz. Whiskey
2 Prepared, unbaked pie crusts
Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, gently fold in the egg whites with a spatula. Have ready 2 pie crusts and fill them with the mixture.)
Bake at 375F for 40-45 minutes.
* May substitute 1c. dried sweetened cranberries, if desired
This last recipe is guaranteed to bring the leprechauns out of hiding!!