This is not a hard-core Irish menu, but it’s about as Irish as I get. Motivated by all the really good quality grass-fed lamb which is plentiful now that Spring approaches I wanted to make Irish Stew. The other pseudo Irish dish I was intrigued by was the Soda Bread Buns recipe in the NYT. The buns turned out really well and I found the combination of caraway and currants to be inspired (and delicious).
As you can see the rest of the menu isn’t so Irish, I made a lasagna for a vegetarian friend and had a very ripe pineapple that I wanted to use before it started to ferment!
Green Beer and Whiskey aren’t really my things so instead we started out with cocktails: Corpse Revivers, a gin based drink that appealed to me because it has no added sugar to it – the inspiration and recipe for this drink came from Rachel Maddow who loves to make (and drink) cocktails.
Although I made my Irish Stew with Lamb it is often made from beef…I will publish a recipe here in the next couple of days. Spring lamb stew is great comfort food and these soda buns are great to soak up all the stew at the bottom of the bowl.