Irish Stew with dumplings and more!

3/12/14 Cook's Corner
Betty Kaiser

Ireland. There are few places in the world that are as dear to my heart as this beautiful Emerald Isle. And I am not alone. Every year, as we approach St. Patrick’s Day, folks around the world get hyped about the wearing of the green, shamrocks, drinking a pint and eating what they think is Irish food.

St. Patrick is credited with bringing Christianity to this beautiful Irish island located along the Northern Atlantic Ocean. The scenery is breathtaking with rolling green hills surrounded by low mountains and rugged cliffs that abruptly drop off into a rugged sea below. And the weather is very Oregon-like with cool summers and mild winters.

The residents of this scenic place are rugged survivors. Sigmund Freud is believed to have said that the Irish are the only race impervious to psychoanalysis. They work hard, are passionate about politics and sports; love music; like to talk and laugh; are humble in success and have a hearty cuisine born of poverty.

Potatoes are the first food to come to mind when we think of Ireland’s diet. Generations of Irish were so poor that the lowly potato was their main source of food—morning, noon and night. It saved them during the great famine and is still a staple of their diet. They eat them mashed, fried, chipped and baked; mixed with cabbage, made into potato cakes or to top pies and thicken soups or stews.

Corned beef is an American choice for St. Patrick’s Day dinner. But it is not traditionally Irish at all. On the island, beef is and was expensive. They are more inclined to eat spiced beef for Christmas dinner. Pigs and sheep are plentiful on the farm, so a popular family dinner is often boiled bacon and cabbage.

Irish stew is one of the oldest and most famous of Ireland’s recipes. Pieces of mutton or neck of lamb are simmered until tender. Carrots, potatoes and herbs are then added to the broth. In recent years, the recipe has been up-scaled. My favorite version calls for lamb cubes browned in bacon fat with vegetables and is topped off with herbed dumplings. To go along with it I suggest a decidedly non-Irish green gelatin fruit salad and a decadent chocolate cheesecake.

May the luck of the Irish be with you on this special day. Enjoy!

IRISH STEW with HERBED DUMPLINGS

1/2 pound bacon, chopped

2 pounds lamb stew meat (or beef)

1/2 cup flour

1 large chopped onion

1 can (14.5 ounces) diced tomatoes

1/2 teaspoon garlic powder

1 bunch fresh mixed herbs, tied with a string (thyme, rosemary, chives, parsley)

2 1/2 cups beef broth

2 cups hot water

1 beef bouillon cube

2-3 carrots, chopped in large pieces

3-4 potatoes, diced

Herb Dumplings:

2 cups biscuit baking mix

2/3 cup buttermilk

1 tablespoon canola oil

1/2 to 1 teaspoon mixed dried herbs or parsley

Preparation:

Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet with slotted spoon, crumble and set aside. Roll lamb in flour, then brown in bacon fat in skillet. Add onions and sauté. Place browned meat, bacon and onions in large cooking pot with tomatoes, garlic powder and bouillon. Place the bundle of herbs in middle of mixture. Cover with broth and hot water; cook 3 hours over low heat.

Add carrots and potatoes; cook until done. While vegetables are cooking, make dumplings and add 20 minutes before stew is done. Remove herb bundle. Season to taste with garlic salt and pepper.

Dumplings:
Mix dry ingredients with milk and herbs just until moistened. Drop onto boiling stew by tablespoon and gently simmer for 10 minutes. Cover and simmer 10 minutes longer. Serves 6

 FRUITY LIME JELLO SALAD

1 package (6 ounce) lime flavor gelatin

2 cups boiling water

1 can (20 ounces) crushed pineapple in syrup (do not drain)

1 cup canned mandarin oranges (drained)

1 cup green grapes, halved lengthwise

Sour cream

Dissolve gelatin in boiling water. Add crushed pineapple and mandarin oranges. Chill until slightly thickened about 1-1/2 hours. Stir in grapes and pour into oblong Pyrex dish. Refrigerate until set. Cut into squares and serve with a dollop of sour cream. Serves 8-10.

CHOCOLATE-IRISH CREAM CHEESECAKE

1-1/2 cups finely crushed chocolate wafers

6 tablespoons butter, melted

1/2 teaspoon ground cinnamon

2 8 ounce packages cream cheese, softened

1 8 ounce carton dairy sour cream

1 cup sugar

1 8 ounce package semi-sweet chocolate, melted and cooled

3 eggs

1/2 cup Irish cream liqueur*

2 tablespoons whipping cream or milk

Preheat oven to 325 degrees F.

CRUST: in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

FILLING: in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

*Note: You may substitute whipping cream or milk if you prefer a milder liqueur flavor or none at all.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.