We’ll start the night with a Hot Irish Whiskey, a recipe from her friend Anne. Anne and her husband Larry own Galway Goat Farm, a dairy that produces amazing goat’s cheese, yogurt, and goat milk (which is delicious, by the way!). We will braise meat (or mushrooms for vegetarians) for Anne’s Beef and Guinness Stew. We’ll fluff potatoes for Colcannon, one of the most beloved and traditional dishes celebrating the potato and cabbage. We will bake Imen McDonnell’s Irish Stout and Treacle (molasses) Bread. Imen, an American ex-pat now living on a dairy farm in the West of Ireland, is author of The Farmette Cookbook. And for our “pudding,” we will bake Lynda Booth’s (owner of The Dublin Cookery School, where Shelagh studied) Biddy’s Apple Cake with caramel sauce.
Many stories will be shared of Shelagh’s time in Ireland – she’ll transport you to the rolling green hills of the Irish countryside and her favorite Irish kitchen experiences. You can share your tales as well. It’s going to be a wonderful evening, full of good craic and feasting like the Celts of yore. There just might be some surprise guests, if we are lucky, like the Irish!
Let’s tuck in.
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