Luck o’ the Irish

Saint Patrick’s Day is a joyful time of year to celebrate with friends and family. These recipes are favorites and can be enjoyed by anyone. Slainte!

Lamb Stew
Yield: 8-10 servings

1lb thick sliced Bacon, diced

6lb boneless Lamb shoulder, cut into 2” pieces

½ C AP Flour

3 Garlic cloves, minced

1 Onion, chopped

½ C Water

4 C Beef Stock

2 tsp Sugar

4 C diced Carrots (approximately 12 carrots)

2 Onions, chopped into large pieces

3 Potatoes, diced

1 tsp Thyme

2 Bay Leaves

1 C White Wine

Cook bacon over medium heat until evenly brown then set aside. Toss lamb in flour with pinch of pepper and salt. Once the meat is coated evenly fry it in the bacon fat. Place meat into a stock pot leaving the oil in the pan. Saute the garlic and first onion until they golden. Deglaze the pan by pouring in the water and add the sauted garlic and onion to the stock pot with the lamb, beef stock, bacon, and sugar. Cover and simmer for approximately one to two hours. Add carrots, onions, potatoes, herbs, and wine to the pot. Wine can be replaced with red grape juice that is diluted with rice vinegar if the alcohol is not desired. Cover and simmer for an additional twenty minutes until the vegetables are tender.

Corned Beef and Cabbage
Yield: 6-8 Servings

3lb Corned Beef Brisket

10 Red Potatoes

5 Carrots, cut into 3” pieces

1 Head Cabbage, cut into small wedges

5 Bay leaves, crushed by hand

1 Tbsp Coriander seed

1 tsp Whole Black Peppercorn

1 tsp Whole Allspice

1 tsp Whole Mustard Seed

2-4 Whole Cloves

2-4 Garlic cloves

Place corned beef in a large pot and cover with water. Add all the herbs, cover the pot and bring to a boil. Reduce heat and simmer for 50-60 minutes per pound or until the meat is tender. Add whole potatoes and carrots. Cook until the vegetables are almost tender (approximately 6-8 minutes) Add cabbage and cook for 15-20 more minutes. Remove the meat and let rest for 15 minutes. Place vegetables in a bowl and cover. Add as much of the broth as desired. Make sure to the slice the meat across the grain.

Yield: 8-10 Servings

2-3 lb Potatoes, peeled and cubed

¼ lb Bacon

½ Head Cabbage, small chopped

1 Onion, large chopped

½ C Milk

¼ C Butter, melted

Salt and Pepper to taste

Place potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, approximately 15-20 minutes. Cook bacon over medium heat until evenly browned and remove from skillet. Saute cabbage and onion in the bacon fat until soft and translucent. Drain the cooked potatoes and discard the water. Mash with the milk and season to taste. Fold in the bacon, cabbage, and onion. Make a small divot in the center and fill with melted butter. Serve.

Yield: 1 Loaf

2 C AP Flour

2 Tbsp Sugar

½ tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

2 Tbsp Butter

1 C Buttermilk

½ C Dried Currants

Combine the dry ingredients and cut the butter into the flour mixture. Add the buttermilk until the dough is soft then fold in the currants. Currants can be soaked in juice, simple syrup, or wine to rehydrate them if additional flavor is desired. Traditionally, the currants are incorporated dried only. Turn mixture out onto floured surface and knead for 5 minutes until the dough is smooth. Form into a 7” round and place on a lightly oiled cookie sheet. Score with a ½ inch deep cross over the top of the dough. Bake at 375F for 40-45 minutes. Best served with breakfast or as a snack with tea or coffee.

Yield: 1 9” Bundt pan

2½ C Dried Mixed Fruit cherries, raisins, etc.)

1½ C Brewed Tea, hot

2½ C Flour

1 tsp Cinnamon

½ tsp Nutmeg

½ tsp Baking Soda

1 egg

1½ C Sugar

¼ C Lemon Marmalade

1 tsp Orange Zest

Soak the dried fruit in the hot tea for approximately 2 hours, drain, and squeeze out excess tea. Preheat oven to 350F and grease a bundt pan with cooking spray. Combine the flour, spices, and baking soda. Beat the egg, sugar, marmalade, orange zest, and reconstituted fruit until thoroughly incorporated. Fold into the flour mixture just until combined then pour into sprayed bundt pan. Bake for approximately 1 hour or until the cake springs back when touched. Allow to cool completely before removing from pan.

Warm Bananas
Yield: 4-6 Servings

1 stick of Butter

½ C Light Brown Sugar, packed

½ C Coffee

4 Bananas, peeled and halved lengthwise

Melt the butter and stir in brown sugar and coffee.

Bring to a boil and cook until sugar has dissolved. Add bananas and simmer until they are tender. Serve warm over vanilla ice cream.

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