by Mary Eccher - page 1 of 8
Irish cuisine is far from elaborate, but whoever delights in simplicity will appreciate its superb quality. Ireland boasts delicious fresh salmon and other fish, excellent lamb dishes, and the best bacon that can go with a pair of eggs. The potato is a staple part of the diet, and, according to the Irish, no one masters the art of boiling potatoes as well as they do. But the potato is also baked, roasted and fried or used as a main ingredient in dishes such as Colcannon, which is a mixture of potatoes and cabbage. The irish have many versions of colcannon, but throughout the Emerald Isle it is a favorite dish to serve on Halloween when a ring or coin may be added to the mixture, forecasting good luck for the quest who is served the portion containing the prize.
Another favorite is lamb stew, or Irish Stew which should actually be cooked in a iron kettle hanging from a chain over an open peat fire. On cold winter evenings, Cock-a-leekie soup brewing in a pot is a welcome sight and smell in the Irish household. This soup, made from a chicken and at least a pound of leeks, was served frequently in medieval times when it was customarily garnished with prunes stuffed with hazel nuts.
Irish soda bread, a teatime favorite from Ireland, was originally baked in an iron pot over a peat fire. Today it remains one of Ireland's favorite breads, served hot or cold with butter or jam. There are many variations to the basic recipe, but the bread is nearly always identified by the cross on the top of the loaf. Steamed raisin pudding with whiskey sauce is traditionally served in Ireland on special occasions and holidays. Contrary to popular belief, corned beef and cabbage, traditionally served on St. Patrick's Day in the US, would never be served on such an important occasion in Ireland. To do so would be a bit like serving hot dogs on Thanksgiving.
In Ireland, other than "a wee drop or two" of stout or Irish whiskey, tea is by far their main beverage. But, on special occasions Irish coffee is served. An old Irish saying gives the "ingredients" for the delectable beverage:
Feast From The Emerald Isle
The land of lucky charms and leprechauns boasts an array of delicious fish, lamb and potato dishes
MARCH 1985
Cream: rich as an Irish brogue
Coffee: strong as a friendly hand
Sugar: sweet as the tongue of a rogue
Whiskey: as smooth as the wit of the land
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