Thursday, March 12, 2009

St Patricks Day Recipes

We always celebrate St Patricks Day with several friends, and we are already planning for this year's event. Here are some of the tried and true recipes that make St Patricks Day even more special:

Honest And True Irish Stew Recipe

This is a favorite recipe from the American Lamb Council.

6 medium potatoes (about 2 pounds),
peeled and thinly sliced
2 pounds lean, bone-in lamb or 1 1/2 pounds
boneless lamb, cut into 1 1/2-inch pieces
2 medium onions, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon dried summer savory
2 tablespoons minced fresh parsley or
1 1/2 teaspoons dried parsley
1 1/2 cups water

In Dutch oven layer half the potatoes, and then all the lamb and onions. Combine salt, pepper, thyme and summer savory. Sprinkle half of salt mixture and 1 tablespoon of the parsley over onions. Layer remaining potatoes; sprinkle with remaining salt mixture. Pour water over all. Bring to boil; cover, reduce heat and simmer gently 2 to 2 1/2 hours until lamb is tender. Add water as needed to maintain level about 1 inch in bottom of pan. Just before serving, sprinkle with remaining parsley.

Makes 6 servings.

The Quiet Man Irish Pub Irish Soda Bread

Source: The Quiet Man Irish Pub, Dover, New Jersey

2 tablespoons unsalted butter
3 cups flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 teaspoon baking soda
3/4 cup granulated sugar
1 1/2 cups raisins
1 3/4 cups buttermilk
2 eggs, beaten
2 tablespoons unsalted butter, melted
1 tablespoon caraway seeds

Coat baking pan with butter

Preheat oven to 350 degrees F.

Mix dry ingredients into large mixing bowl, add the raisins.

In another bowl, mix together the buttermilk, eggs, and melted butter. Add this to the dry ingredients. Don't over-mix. Add the seeds.

Spoon the batter into the baking pan, smooth the top with a spatula.

Bake until bread is puffed and golden brown, approximately 30 minutes.

Irish Oatmeal-Whiskey Cake

Nut Topping
6 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1/4 cup heavy whipping cream
1 tablespoon Irish whiskey
1 cup chopped nuts
1/2 cup grated unsweetened coconut

Cream butter and sugar. Blend in cream and whiskey. Stir in nuts and coconut. Set aside.

1 cup quick-cooking oatmeal
1 1/2 cups boiling water
1/2 cup unsalted butter
1 cup light brown sugar
1 cup granulated sugar
2 tablespoons Irish whiskey
2 large eggs
1 1/2 cups flour
1 teaspoon ground cinnamon
1 teaspoon baking soda

Lightly grease and flour a 9-inch round or square cake pan. Set aside.

Place oatmeal in a heatproof mixing bowl. Pour boiling water over oatmeal; allow to stand for 20 minutes. Cream butter and sugars until light and fluffy. Beat in whiskey and eggs. When well combined, stir in oatmeal mixture.

Combine flour, cinnamon and baking soda. When well combined, stir into oatmeal mixture. Beat until well mixed. Pour oatmeal batter into prepared pan. Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in the center comes out clean and cake is golden. Remove from oven.

Preheat broiler. Spread Nut Topping over top of the warm cake. Place under preheated broiler; broil for 5 minutes or until topping is bubbling and toasted. Remove from broiler and allow to cool on wire rack at least 15 minutes before cutting.

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