If you can’t get to Ireland for the annual four-day St. Patrick’s Day Festival in mid-March, raise a glass of local craft beer and celebrate at home with our easy Irish dinner.
Local beef, fresh vegetables and apples from Ontario make these classics extra delicious.
Take Colcannon. Songs and poems have been written about this beloved Irish mash-up of potatoes and braised cabbage. Pat leftovers into patties and fry until crisp and golden in bacon fat for a weekend brunch.
Ireland’s patron saint would also approve of our silky Creamy Parsnip Soup, starring locally-grown roots simmered in light cream.
A spring dinner from Eire isn’t complete without a satisfying Slow-Cooker Irish Stew. Instead of a traditional three-legged pot, we’ve used a modern slow-cooker to coax the rich flavours from Ontario stewing beef, carrots and onions.
After dinner, try both of our decadent desserts. The first is a light-as-air Sponge Cake with Caramelized Apples, topped with honey-glazed McIntosh apples.
Since the Irish love puddings, we created Warm Carrot Puddings with Irish Cream Sauce. Made in muffin cups, these moist individual puddings come with a sticky caramel sauce spiked with a wee dram of liqueur.
source: Foodland Ontario