Go Irish

with some of these Irish themed recipes

Irish stew is a filling, flavorful peasant dish. It was originally made with the cheapest, most readily-available ingredients. The Irish raised primarily sheep and root crops for subsistence. The sheep provided wool for warm clothing, milk for drinking and making cheese, and eventually food. Potatoes were the main food crop, prior to the potato famine.

Irish stew, "ballymaloe" or "stobhach gaelach" as it is called in Gaelic, is traditionally made of lamb or mutton, potatoes, onions, and parsley. The root vegetables added further flavor and thickening power, as well as filling sustenance. Some cooks added turnips or parsnips, carrots, and barley.The stew evolved and has been adapted to include local offerings. Since sheep were not as plentiful in America, other types of meat were often substituted. The recipe has also evolved to include Guinness Stout. Some variations have exalted this original peasant dish to near gourmet status.

Guinness Irish Beef Stew

Cook's notes: Whether you make this Irish Beef Stew with Guinness Beer for your St. Patrick's Day celebration or just an everyday meal, it’s definitely a must try recipe! With the addition of the Guinness Beer; a dark beer, it adds a robust malty flavor to the stew. This is one of those dishes where the flavor of the stew continues to improve the next day. You can prep a lot of the ingredients the day before and store them in a plastic bag. I found Guinness Draught Beer a better choice for the stew. Guinness Extra Stout is a stronger beer and its taste can overpower the stew's flavor.  The stew was paired with Irish Soda Bread. 

Ingredients:

• 1-1/2 lb. beef stew meat or sirloin cut in small cubes
• 1/2 cup flour to use in zip loc bag
• 1 small onion diced
• 3 cloves of garlic, minced
• 1 small container of fresh button sized mushrooms, rinsed and sliced
• 2 TB. parsley flakes
• 1/2 tsp. each allspice and celery seeds
• 1 tsp. each marjoram, thyme and Rosemary
• 2 TB. tomato paste
• 1/2 bottle of Guinness Draught beer 
• 2 bay leaves
• 1 TB. Worcestershire sauce
• 2 cups finely chopped carrots
• 1 cup celery, diced
• optional 1 cup parsnips
• 4 red potatoes, quartered and diced
• 2 cups beef broth or chicken broth- low sodium 
• 1-1/2 cups V-8 juice
• 1/3 cup water mixed with 3TB. flour

Directions:

• In a zip loc bag add ½ cup flour and shake beef cubes.
• In a fry pan brown beef cubes in 2 TB. hot olive oil and set aside.
• In same frying pan, saute mushrooms, minced garlic, onions and spices except bay leaves to caramelize about 4 min. 
• In a soup pot, add browned beef cubes, sauteed mixture and rest of ingredients.
• Cook on low heat covered about 1-1/2 -2 hours till carrots, celery and potatoes are done
• Discard bay leaves before serving.

Note: Recipe works well in a crockpot on high for 4-5 hours

Baileys Chocolate Cream Mousse Pie

Cook's Notes: A velvety creamy mousse pie spiked with Baileys Irish Cream perfect for any special occasion.  A drizzle of chocolate syrup over each serving would add to the presentation. I used cupcake sprinkles for decoration. Recipe adapted from ericasweettooth.com

Cooking tips: If you do not have a double boiler (which I did not) use a large pan heated with water and rest a smaller pan on top of water to melt the chocolate with the sugar. 
Place bowl and beaters in freezer to quickly chill before whipping cream. 

Ingredients:
Oreo cookie crust:

• 30 Oreos
• 3- 4 TB. melted butter 

Bailey's mousse:

• ¾ cup + 2 TB. Bailey's Irish Cream, divided
• 1 envelope (0.25 oz.) unflavored gelatin
• 2 cups + 2 TB. heavy whipping cream, divided
• 4 oz bittersweet or semisweet chocolate, chopped
• 1/4 cup granulated sugar

Directions:
Oreo cookie crust:

• Preheat oven to 350 degrees. Lightly grease pie pan. Crush the Oreos in a food processor or in a ziploc bag with a rolling pin. Transfer to a medium bowl. Mix with melted butter. 
• Bake for 7-8 minutes, set aside to cool. 

Bailey's mousse:

• Pour 2 TB. of the Baileys into a small bowl. Sprinkle the gelatin over it and stir slightly. Let the mixture sit for 5 minutes to soften.
• Place the chopped chocolate and granulated sugar in a double boiler with the 2 TB. heavy cream.Whisk to mix well.
• Heat until the chocolate is completely melted. Use a whisk to thoroughly combine.Set mixture aside to cool to room temperature.
• In a small saucepan, bring the rest of the Baileys to a simmer over medium heat (be careful with the alcohol over heat, just keep your eye on it!). Pour the warmed Bailey's over the gelatin mixture, and stir until the gelatin dissolves completely. Allow this mixture to cool to room temperature. 
• Beat the 2 cups of heavy cream on high speed until medium peaks form. Slowly add the sugar and chocolate/cream mixture and continue to mix until incorporated on low speed. 
• Next, add the Baileys mixture/gelatin mixture beating on medium speed just until combined.
• Pour the mousse into the prepared pie crust, and refrigerate until serving.  
• After a few hours lay a sheet of wax paper over the top of the pie. 
  

Some recipes that look worth exploring

Grasshopper Mint  Chocolate Bark

http://www.browneyedbaker.com/grasshopper-mint-chocolate-bark/

Hot Reuben Dip

Over 30 recipes Irish themed recipes from closetcooking.com

http://www.closetcooking.com/2013/03/17-st-patricks-day-recipes.html