Marian Platt

"May you walk down life's road with a song in your heart,

May you always have health and good cheer,

May the luck of the Irish be with you

Throughout every day of the year."



'Tis St. Patrick's Day! We may not be on that enchanted emerald isle where orchards are in full bloom, livestock graze on rolling hillsides and the freshly tilled green fields and ragged stone walls give a patchwork effect, and we may not be Irish, but we can celebrate the day.

It's a natural for a party - green tablecloth, shamrocks, potatoes and Celtic foods with lilt and flair.

Ireland is known for its simple wholesome foods, with English and Scottish influence, and the peasant tradition of one-pot cooking and baking at the open hearth. I've usually cooked corned beef and cabbage for our St. Patrick's Day dinner but nowhere in my Irish cookbooks is it mentioned. What is mentioned is lamb stew.

In my "Time/Life British Isles" cookbook, it says that in Ireland lamb or kid married with potatoes became Irish stew. This same combination with variations is called hot pot in Lancashire and Yorkshire. It is made with the scrag-end or the neck chops of the Pennine sheep, together with onions, potatoes and an oyster or two, cooked in an earthenware pot and served with pickled red cabbage.

My "Northwest Bounty" cookbook has a delicious

"l, 2, 3 Irish Stew" recipe - and it says that the true flavor of an Irish stew is lost if carrots or turnips are added or if it has too much liquid. There are really only three ingredients, plus liquid and seasonings.

1 pound yellow onions, peeled and sliced

2 pounds potatoes, peeled and sliced

3 pounds lamb stew meat

1 tablespoon chopped parsley

1 teaspoon thyme

2 teaspoons kosher salt

1 teaspoon freshly cracked pepper

2 cups water

Put layer of potatoes in a pan, then herbs, then meat and finally the onion. Season each layer well and repeat this once more, finishing with a layer of potatoes. Pour in the water, cover with foil and bake in a preheated 350-degree oven for 2 hours. Check after 11/2 hours and add a little more liquid if the stew seems to be getting dry. Season to taste with additional salt and pepper.

Serve to six, with soft white bread to dip in the gravy and hot tea with lemon.

The Irish Stew from my little "Rhyming Irish Cook Book" is a bit different -

2 1/2 boned mutton or stewing lamb

4 large potatoes

2 large onions

1 turnip

2 stalks celery

thyme and parsley

salt and pepper

barley

For Irish Stew, remember that it's best to trim the meat of fat. Your onions and potatoes slice and celery and turnips dice. Now take a casserole and place some vegetables in the base.

Then add some meat, cut into squares, and so on, in alternate layers. There's many a cook in Ireland who will add a little barley, too. At this stage, sprinkle if you wish herbs, salt and pepper on the dish. Add water, boil it up, then stop and skim the fat from off the top. Now three hours simmering should do to make a tender Irish Stew.



IRISH SODA BREAD is a must with stews -

4 1/2 cups flour

1 tablespoon nutmeg

1 tablespoon cinnamon

1 1/4 tablespoons baking powder

1 1/2 cups sugar

1 cup raisins

3 eggs

3/4 cup milk

Combine flour, nutmeg, cinnamon, baking powder and sugar. Mix in the raisins. In another bowl beat the eggs and milk; add mixture to dry ingredients and work into a dough with a spoon. Let dough rest 30 minutes. Flour your hands and make five small, round loaves. Place on a greased and floured cookie sheet. Bake in a preheated 350-degree oven 30 minutes.

- from my files



For dessert - IRISH BREAD PUDDING WITH CARAMEL WHISKEY SAUCE -

1/4 cup butter, melted

1 (10-ounce) French bread baguette, cut into 1-inch-thick slices

1/2 cup raisins

1/4 cup Irish whiskey

1 3/4 cups milk

1 cup sugar

1 tablespoon vanilla

1 (12-ounce) can evaporated milk

2 eggs, lightly beaten

1 tablespoon sugar

1 teaspoon cinnamon

Brush melted butter on one side of French bread slices and place bread, buttered sides up, on a baking sheet. Bake in 350-degree oven 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes and set aside.

Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain). Combine milk and next four ingredients in a large bowl; whisk well. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13- x 9-inch greased baking dish. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake in preheated 350-degree oven 35 minutes or until set. Serve warm with Caramel Whiskey Sauce.

Note: 1/4 cup apple juice can be substituted for the Irish whiskey.



CARAMEL WHISKEY SAUCE

1 1/2 cups sugar

2/3 cup water

1/4 cup butter

1/2 cup cream cheese

1/4 cup Irish whiskey

1/4 cup milk

Combine sugar and water in a small saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook an additional 15 minutes or until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, whisking constantly (mixture will be hot and bubble vigorously). Cool slightly and stir in whiskey and milk.

Note: 1 tablespoon rum extract and 3 tablespoons water can be substituted for the Irish whiskey.

- from my files



And with that, IRISH COFFEE, of course -

Into a prewarmed stemmed 7-ounce goblet or coffee cup, put jigger of Irish whiskey and 1-2 teaspoons sugar. Fill to within half an inch of top with strong black coffee. Stir until sugar is dissolved. Top to brim with chilled whipped cream so that cream floats on top. Do not stir after adding cream.



Reach Marian Platt at 683-4691 or mlplatt@olypen.com.