Get Your St. Paddy’s On, 3 Ways
If you’ve already pulled out your green sweater and are eagerly awaiting St. Patrick’s Day, you’re in good company. Now all you need to complete the perfect food-focused celebration are these three Irish favorites from the CIA. Erin go bragh!
IRISH LAMB STEW
This traditional Irish specialty dates back to the early 1800s and was originally made from mutton, potatoes, onions, and water. Today, most recipes use lamb or beef, which are easier to find at the market and more appealing to modern tastes. Serve your stew with other Irish favorites like potatoes colcannon and soda bread.
Makes 10 servings
4 pounds boneless lamb shoulder, cut into spoon-size pieces
1 tablespoon salt
½ teaspoon ground white pepper
2 quarts chicken or vegetable stock
1 bay leaf
1 sprig fresh thyme
3 fresh parsley stems
4 cups (two 10-ounce bags) pearl onions, blanched and peeled
2 cups potatoes, peeled and cut into spoon-size pieces
2 cups celery, cut into spoon-size pieces
2 cups carrots, cut into spoon-size pieces
2 cups parsnips, cut into spoon-size pieces
2 cups turnips, cut into spoon-size pieces
10 tablespoons Gremolata (recipe follows)
- Season the lamb with salt and pepper.
- Heat the stock in a medium stockpot to a simmer and adjust seasoning with salt and pepper as needed. Place the lamb in a second medium pot and pour the heated stock over it. Bring to a simmer, stirring from time to time and skimming as necessary to remove impurities. Simmer for 30 minutes.
- Add the bay leaf, thyme sprig, parsley stems, onions, potatoes, celery, carrots, parsnips, and turnips. Continue to simmer until the lamb and vegetables are tender to the bite, 20 to 30 minutes more.
- Remove the bay leaf, thyme sprig, and parsley stems. Garnish each serving with 1 tablespoon of the Gremolata and serve.
Makes a little over 1 cup
3/4 cup (about 3 slices) fresh bread crumbs
Zest of one orange
Zest of two lemons
1 garlic clove, minced
2 tablespoons fresh chopped parsley
Salt, to taste
Pepper, to taste
- Spread the bread crumbs in an even layer on a baking sheet and toast in a 400-degree F oven until lightly brown, about 5 minutes.
- Combine all the ingredients in a bowl and toss with a fork. Adjust seasoning with salt and pepper.
The Irish coffee was created in the 1940s by a chef in a small Irish town. It is the perfect drink for any cold night, including St. Patrick’s Day. Watch our techniques video on HOW TO MAKE IRISH COFFEE AND FLOAT CREAM >
Makes 1 cup
Warm water, as needed
8 ounces fresh, hot coffee
1½ ounces Irish whiskey
1 tablespoon brown sugar
1 tablespoon fresh, lightly whipped cream
- Pour warm water into a heat-proof coffee glass and let it sit for 60 seconds.
- Pour out the water and add the sugar, Irish whiskey, and coffee. Stir to dissolve the sugar, about 10 seconds.
- Pour the lightly whipped cream on the back side of a spoon into the coffee.
- Serve immediately.
IRISH SODA BREAD
This quick bread is simple to prepare. Enjoy it with butter and preserves for breakfast, with cheese for a light snack, or as the perfect side for your lamb stew.
Makes 2 loaves
Cornmeal, for dusting
4 cups cake flour, plus extra for dusting
1⁄3 cup sugar
2 tablespoons baking soda
1 pinch salt
1⁄4 cup vegetable shortening
1 cup plus 2 tablespoons cold whole or low-fat milk
3 tablespoons dark raisins
1 tablespoons caraway seeds
Preheat the oven to 400 degrees F. Scatter a baking sheet with cornmeal.
Sift the flour, sugar, baking soda, and salt into a large bowl. Using a pastry cutter or 2 knives, cut the shortening into the dry ingredients until it resembles a coarse meal. Add the milk, raisins, and caraway seeds. Mix the dough until it forms a shaggy mass. Turn out onto a lightly floured work surface and knead for 20 seconds.
Divide the dough into 2 equal pieces. Form each piece into a ball, pressing the seams together on the bottom. Dust the rounds with flour and lightly score a cross into the top of each with a sharp knife. Place them on the prepared baking sheet.
Bake the loaves until they are lightly browned and sound hollow when tapped on the bottom, about 30 minutes. Let cool on wire racks.