true Irish stew

0 Comments | Gazette, The (Colorado Springs), Mar 17, 2004 | by TERESA J. FARNEY Photo by BRYAN OLLER THE GAZETTE

5. While cake still is warm, poke holes in bottom with a skewer and spoon some of the reserved 3/4 cup Guinness over the cake. It will absorb only a little at a time, so you can take all day to do this or do a little every day for a week, but do use the entire reserved 3/4 cup of Guinness. If you do this over several days, wrap cake tightly or store in airtight plastic container between "baths."

Nutrition data per slice, not including optional confectioner's sugar: Calories 272 (46 percent from fat); 13.8 g fat (sat 6.7 g, mono 3.8 g, poly 2.4 g); protein 4 g; carbohydrates 34 g; fiber 1.42 g; cholesterol 69 mg; sodium 20 mg; calcium 30 mg.

Source: Carol Willis

IRISH STEW Yield: 8 servings

2 pounds spareribs, separated into individual ribs (or use 2 pounds cubed lamb)

1/4 pound lean bacon

15 pearl onions, peeled

2 tablespoons flour

4 cups beef broth

2 pounds potatoes, pared and sliced

1 pound new potatoes, pared and sliced

1 tablespoon fresh parsley leaves

Procedure:

1. Preheat oven to 350 degrees. In large cast-iron skillet, brown spareribs or lamb cubes and bacon until crispy brown; remove and set aside. Saut pearl onions in reserved fat; remove and set aside. Brown flour in fat. Slowly blend in enough broth to reach desired thickness.

2. Layer potatoes, bacon, onions, new potatoes and lamb in skillet with broth. Cover and bake 2 1/2 hours. Garnish with parsley before serving.

Nutrition data per 2-cup serving made with spareribs: Calories 388 (45 percent from fat); 19.2 g fat (sat 7.4 g, mono 8.6 g, poly 1.8 g); protein 25 g; carbohydrates 28 g; fiber 2.73 g; cholesterol 67 mg; sodium 693 mg; calcium 37 mg

Source: Mari Younkin, The Colorado Cook

CROCKPOT IRISH STEW Yield: 8 servings

2 pounds boneless lamb, cubed

2 teaspoons salt

1/4 teaspoon pepper

2 cups water

2 medium carrots, peeled and cut into 1/2-inch slices

2 small onions, thinly sliced

4 medium potatoes, peeled and quartered

2 stalks celery, cut into 1/2-inch pieces

10 ounces frozen peas

Procedure:

1. Brown cubed lamb; drain. Season with salt and pepper and put in crockpot. Add remaining ingredients except peas. Stir well. Cover and cook on low 10-12 hours.

2. Add peas during last 1-2 hours of cooking.

Nutrition data per 2-cup serving: Calories 351 (26 percent from fat); 10.3 g fat (sat 3.6 g, mono 4 g, poly 1 g); protein 42 g; carbohydrates 21 g; fiber 4.37 g; cholesterol 122 mg; sodium 669 mg; calcium 51 mg.

Source: Joan Marriage-Fischer

MARI'S IRISH SODA BREAD Yield: 16 servings

BREAD:

5 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 cup sugar, minus 2 tablespoons

1 cup cold butter

1 large egg

1 1/2 cups buttermilk

2 tablespoons each orange peel and lemon peel

1 tablespoon pure vanilla extract

1 cup white raisins

1 cup dried cherries or cranberries, chopped

1/2 cup chopped dried apricots

TOPPING:

1/4 cup heavy cream

1/4 cup butter, melted

2 tablespoons sugar

Procedure:

1. Preheat oven to 400 degrees. In large bowl, combine flour, baking soda, baking powder and sugar. With pastry blender or fork, cut in butter. Blend to create a crumbly texture. Set aside.