The Carlisle Mosquito Online

Friday, March 14, 2008

Features

May the leprechauns be near you,
To spread luck along your way.
And may all the Irish angels,
Smile upon you on St. Patrick’s Day.

Recipes to make for your family and friends on St. Patrick’s Day

When St.Patrick’s Day comes around each March, I make Irish Coffee and Irish Whiskey Cake for my colleagues here at the Mosquito. At lunch time with the music of The Chieftains playing in the background, we enjoy our time together with a cup of coffee and a piece of cake.

 

Irish Coffee

Irish Coffee can be made with Irish whiskey or American bourbon whiskey.

For each person:
In a stemmed goblet or glass cup put one level teaspoon fine granulated sugar.
Fill the glass 3/4 full with very hot coffee.
Stir quickly to dissolve the sugar.

Add one ounce of your preferred whiskey and stir once. Top off with heavy thick cream poured on over the top of an upside down spoon held just over the top of the coffee so the cream floats on the surface about 1/2 inch thick.

Do not stir!

The true flavor comes only by drinking the hot coffee through the cold thick cream.

 

Irish Whiskey Cake

The peel of one lemon or orange
3 tablespoons of Irish whiskey
1 1/4 c. dark raisins
3/4 cup butter, room temperature
3/4 cup sugar
3 eggs, room temperature
2 1/2 cups sifted all-purpose flour
1 pinch salt
3/4 tsp. baking powder
One lined and buttered 7- or 8-inch cake pan

Four or five hours before: Peel the rind of one lemon or orange and soak in the Irish whiskey. Two hours later, lift out and discard the rind, and put the raisins in the flavored whiskey for another two or three hours.

Preheat the oven to 350 degrees. Cream butter and sugar together. Add eggs one at a time, each with a teaspoon of flour, and beat well at each stage. Sift the remaining flour, salt and baking powder together and fold into the egg-butter mixture. Lastly, fold in the whiskey and raisins.

Pour batter into the pan.

Place in the oven. Bake 25 minutes at 350 degrees. Reduce the heat to about 300 degrees, and bake 20 to 25 minutes more (45 minutes total). You can test if it is baked by piercing cake with a metal skewer or wooden toothpick. It comes out clean and dry when the cake is baked.

Remove cake from the oven. Place on a wire rack to cool. Slice and eat while fresh. You asked me for a St. Patrick’s Day recipe. My mom was a southerner and her idea of Irish food was corned beef and cabbage and that’s it. For years, I suffered through St. Patrick’s Day dinners, because I hated corned beef and cabbage. But one wonderful St. Patrick’s Day, my mother finally took pity on me and made this stew and it has been a favorite of mine ever since. (And I think it may be one of the reasons that my husband stays married to me!)

Penny Collins Zezima

 

Beef Stew for St. Patrick’s Day

3 T. shortening 1 T. salt
2 lbs. chuck, cut into 1 1/2 inch cubes 1/4 tsp. pepper
1 tsp. sugar 1 medium green pepper, cut into strips
1/4 C. sifted flour Bouquet garni
1 quart beef broth 4 medium potatoes
1/4 tsp. thyme 4 carrots, quartered
1 lb. small white onions

1. Melt shortening in a stew pot and brown the beef over medium heat. Sprinkle with sugar; cook until browned. Sprinkle with flour; brown flour lightly.

2. Add broth; bring to a boil while stirring. Add thyme, salt, pepper, green pepper and bouquet garni. Cover; simmer for 90 minutes.

3. Add potatoes, carrots and onions. Cover and simmer for 30 minutes longer, or until meat and vegetables are tender.

4. Discard bouquet garni before serving over rice, noodles, or by itself in soup bowls. (My mother would recommend also serving some bread for “sopping up the gravy.”)


© 2008 The Carlisle Mosquito