The Rural Voice, 2002-03, Page 42Rural Living
Food to keep those Irish eyes smiling
Selected by Bonnie Gropp
You don't have to be Iris!r to take
part in the fin: of St. Patrick's Day
and what better way to enjoy the
celebration than with some typical
Emerald Isle drink and a traditional
menu.
The day honours the patron saint
who brought Christianity to the
island and rid it of serpents. This led
to his day being the country's
principal feast day, featuring the best
the land has w offer.
LUCK 0' THE IRISH
COFFEE CREAM
1 egg
1/3 cup (75 mL) granulated sugar
1 can (385 mL) 2% evaporated
milk
1 tbsp (15 mL) rich blend instant
coffee granules
1 tsp (5 mL) chocolate powder
drink mix or syrup
1/3 cup (75 mL) Irish whiskey
In medium microwave -safe bowl,
beat egg and sugar together. Set
aside.
In 4 -cup (1 L) glass measure,
combine evaporated milk, instant
coffee and chocolate powder.
Microwave on HIGH for 3-4 minutes
until steamy hot.
Gradually whisk in ,cture.
Microwave on HIGF minute
until steamy. Strain 2h sieve;
stir in whiskey and ch
Serve over ice.
Store in refriger r in sealed
container up to one w .rc.
IRISH COFFEE
1 tbsp (15 mL) rich blend instant
coffee granules
4 tsp (20 mL) rich hot chocolate
mix
1 cup (250 mL) boiling water
1/2 oz (15 mL) Irish cream liqueur
whipped cream
In Irish coffee glass, combine
coffee and hot chocolate mix. Stir in
boiling water to dissolve. Add liqueur
and top with whipped cream.
SAINT PADDY'S DAY DELIGHT
1 Laura Secord® Frosted Mint
Bar (34 g)
38 THE RURAL VOICE
Homemade Irish Apple Cake, a finale that will truly send your guests away with their
eyes-a-smilin'!
2 scoops chocolate, chocolate chip
or rocky road ice cream
1/4 cup (50 mL) whipped cream
1 tbsp (15 mL) chocolate syrup
(optional)
Using vegetable peeler, peel some
chocolate curls off frosted mint bar;
reserve. Chop remaining bar into
small chunks. Alternately scoop ice
cream, frosted mint bar chunks and
whipped cream into parfait dish.
Drizzle with chocolate syrup (if
using).
Decorate with reserved shavings.
ST. PATRICK'S SOUP
1/4 cup (50 mL) butter
5 potatoes, peeled and diced
2 onions, chopped
3 cups (750 mL) shredded Savoy
cabbage (preferably greenest part)
1 cup (250 mL) mushrooms, sliced
1 tsp (5 mL) dried marjoram
salt and pepper
2 cloves garlic, minced
7 cups (1.75 L) chicken stock
1 cup (250 mL) chopped fresh
parsley
1/3 cup (75 mL) creme fraiche or
sour cream
parsley sprigs or snipped chives
In Targe saucepan, melt butter over
medium heat. Add potatoes, onions,
cabbage, mushrooms, marjoram and
salt and pepper to taste; cook for 7
minutes, stirring often. Stir in garlic;
cook for 1 minutes.
Stir in stock and bring to boil;
reduce heat and simmer, partially
covered, for about 10 minutes or until
potatoes and cabbage are tender. Stir
in parsley; simmer for 1 minute,
uncovered.
Puree in batches and pour into
clean saucepan. (Soup can be pre-
pared to this point, cooled, covered
and refrigerated for up to one day.
Taste and adjust seasoning; reheat.)
Serve in warm soup bowls,
garnishing each serving with dollop
of creme fraiche and sprig of parsley.
IRISH STEW
(Lamb Shanks and Root
Vegetables Braised with Beer)
8 Iamb shanks
salt and pepper
1/2 cup (125 mL) all-purpose flour
2 tbsp (25 mL) olive oil
4 cloves garlic, minced
1 tsp (5 mL) each dried thyme and
rosemary or 1 tbsp (15 mL)
chopped fresh
2 bottles (341 mL) stout -based beer
3 cups (750 mL) beef stock '
1/4 cup (50 mL) butter
3 tbsp (45 mL) packed brown sugar
3 onions, cut in wedges
3 carrots, cut in 1 -inch (2.5 cm)
pieces