On the shelf of a decorative tabletop cabinet at home sits a tiny porcelain replica of an Irish cottage. With its thatched roof and white-washed walls, it sits atop the lid of a small oval box designed to hold some miniature treasure. The keepsake, which I purchased on the Dingle Peninsula in Ireland many years ago, didn’t cost much, but it is dear to me. That trip — a horseback riding adventure with three friends — was so humbling, so wonder-making. We made stops you might expect: the Cliffs of Moher, Waterford Crystal, the Blarney Stone, the Irish National Stud. But for the most part, we looked for less beaten paths, like remote church ruins and cemeteries with worn markers in ogham, an ancient Old Irish alphabet. We found isolated beaches and high mountain passes. Stayed in homes where dairy cows, bells clanging, were herded past our bedroom windows. We took ferry boats, scrambled up craggy hillsides and visited Gaelic hamlets in the west, passing an occasional horse-drawn gypsy wagon along the way.
For all the marvel of Ireland, though, I can’t recall being bowled over by what we ate. My strongest food memory is of a full Irish breakfast being set on the table in front of me. It was something — sausages, bacon, eggs, baked beans, mushrooms, grilled tomatoes, potatoes. Even before my Emerald Isle visit 20 years ago, however, the country’s cuisine began evolving. Inspired Irish chefs are taking full advantage of the bounty of the seas, farmstead cheeses, game and fowl and locally-sourced meats. On this isle smaller than South Carolina, much of the land is used for agriculture. Cookery schools such as Ballymaloe in Cork even entice aspiring cooks from other countries to come for study.
As St. Patrick’s Day approaches March 17, I’m reminded of all this — the Cliffs, the seas, the music, the gallops, the people … the breakfast. Here in the states, some will mark St. Paddy’s next Tuesday with Irish stew, Irish coffee, corned beef and cabbage, or green beer. I propose a sweet treat instead. This Luck O’ the Irish mint pie recipe from culinary.net makes a special dessert for bridge, bunco, garden club or family dinner. The recipe makes enough for two pies.
Spare a thought for Eire — Ireland — and her many wonders on St. Patrick’s Day. Watch “Riverdance” again, look for shamrocks, eat well and wear a little green. On Sunday, support the annual St. Patrick’s-themed “pawty,” a fundraiser for the Columbus-Lowndes Humane Society from 1-6 p.m. at Zachary’s in downtown Columbus.
Erin go bragh.
LUCK O’ THE IRISH MINT PIE
Makes: two 9-inch pies
3 3/4 cups heavy whipped cream, divided
8 ounces cream cheese, softened
1 1/4 cups, plus 2 tablespoons, powdered sugar, divided
5 drops green food coloring
1 1/4 teaspoons vanilla extract, divided
1/4 teaspoon mint extract
1 bag mint chocolate candies, chopped, divided
2 chocolate cookie crusts (9 inches each)
1 bag mint chocolate candies
(Source: culinary.net)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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