An Irish Feast for St. Patrick’s Day

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It’s true that when one mentions the Irish, ‘good food’ is not the first thing that comes to mind. But the land of leprechauns has not been given its due.

“The Pick-A-Party Cookbook” (Meadowbrook Press) by Patty Sachs shows that Ireland has plenty of hearty fare to offer. The book’s recipes will assure that your St. Patrick’s Day’s festivities include the kind of food that sticks to your ribs — even while dancing a jig. So raise a glass, and dig into these Irish delicacies.

Devils on Horseback

  • 12 strips traditional Irish bacon
  • 24 prunes, soaked in water overnight and stoned, or 24 fresh dates
  • Hot buttered toast (optional)

Cut each bacon strip in half, widthwise. Wrap a bacon slice around each prune or date. Secure with cocktail picks or skewers. Cook in a skillet over medium heat. Turn frequently until bacon is crisp. Drain on paper towels. Serve plain or on rounds of hot buttered toast.

Bangers in Rum Sauce

  • 1 pound traditional bangers (sausages)
  • 1-1/2 to 2 ounces white or dark rum
  • 2-1/2 tablespoons dark brown sugar
  • Cooking oil

In a skillet, cook sausages in oil until lightly browned. Place sausages on paper towels to drain oil. Slice each sausage into three equal parts. Put all slices into a shallow saucepan. Pour rum over cut sausages. Let sit for two hours. Stir after one hour to make sure sausages are covered with rum on all sides. Preheat oven to 325 degrees. Sprinkle sugar over rum and sausages. Cook in oven for 15 to 20 minutes or until bubbling. Serve sausage chunks with cocktail picks.

Authentic Irish Stew

  • 2-1/2 pounds boned lamb
  • 4 large potatoes
  • 2 large onions
  • 3 to 4 medium carrots
  • 1/2 cup celery
  • 2 to 3 cups water
  • 1 sprig parsley, chopped
  • Salt and pepper to taste

Cut lamb into chunks. Clean potatoes, onions, carrots and celery. Cut vegetables into thick slices. Layer lamb and vegetables in a heavy pot, beginning and ending with a layer of potatoes. Other layers can be in any order. Cover with water. Sprinkle with parsley. Season with salt and pepper. Cover pot tightly and cook for one hour and 15 minutes, or until lamb is tender and water has thickened. Serve stew in bowls as an entrée or in small cups as an appetizer.

Patty Sachs’ “Pick A Party Cookbook” contains hundreds of recipes for a wide variety of party themes including holidays and life-cycle events.

Author: FeatureSource Staff