Irish stew suppers, green beer and Irish whisky bring to mind St. Patrick’s Day celebrations held to salute Irish friends and neighbours.
On St. Patrick’s day there is always a rush to dig out the green clothing and to make plans to celebrate with a few chords of My Wild Irish Rose, Molly Malone or Harper’s Ferry.
Happy St. Patrick’s Day to everyone.
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Irish Scones
- 1 cup white flour
- 1/2 tsp. baking powder
- 1/4 lb. butter, softened
- 2 oz. sugar
- 1 egg, slightly beaten
- 2 oz. milk
- 1/2 cup sultana raisins or currants
Mix flour and baking powder. Add butter and blend until mixture is butter-coloured. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Mix then add raisins and mix well to make a sticky dough.
Turn dough onto a floured board and knead at least five minutes or longer.
Cut dough into rounds and place on a greased baking sheet. Brush tops with remainder of beaten egg.
Bake for 15-20 minutes or until brown in a 350-375 degrees F oven. Makes 6 scones.
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Tipperary Fruit Compote
- 6 cups fresh fruit, cut into pieces
- 1/3 cup Irish Mist liqueur
- 3 tbsps. lemon juice
Arrange cut fruit in a clear glass bowl. Combine Irish Mist with lemon juice and drizzle over the fruit. Stir gently. Refrigerate up to 1 hour before serving.
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Irish Prattie Apple
- 4 potatoes, peeled and cut into pieces
- 2 tbsps. butter
- 1 tbsp. sugar
- 1/4 tsp. ground ginger
- 3/4 cup all-purpose flour, sifted
- 4 apples, peeled, cored and sliced
- 2 tbsps. butter
- 1/2 cup brown sugar
Cook potatoes, drain and mash. Add butter, sugar and ginger and mix well. Stir in flour to make a soft dough. On a floured board, form dough into a ball and divide in half. Roll first half to fit a greased 8 inch pie plate. Arrange apples into the crust then cover with second ball of dough, rolled to fit onto moistened edges. Slit holes in top. Bake 25—30 minutes in a 425 degrees F oven.
Cut a 2 inch circle in top of pastry. Remove and add butter and brown sugar. Replace pastry lid and bake another 10 minutes. Slice and serve immediately with whipped cream.
Joyce Walter can be reached at ronjoy@sasktel.net
