HAPPY BIRTHDAY

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it's "Happy Birthday Time" once again for our fella'!  i know it is his birthday.. but i'm uncertain of the exact year.  there are so many birth-years listed, i can't be sure. who knows? who cares?  i don't!  the man is clearly wearing it well!  if we could, we'd celebrate with the man himself..  but why not have another "Happy Birthday" and do a few things in honor of the occasion?  cheers Mickey!!!  we love ya'!

a late supper

Irish Stew With Guinness Stout

Ingredients:

2 tablespoons olive oil

3 bay leaves

2 pounds beef or lamb with some fat, cut in 2 inch cubes

1 large yellow onion, peeled and sliced

1clove garlic, peeled and chopped

1 teaspoon dried thyme, whole

1 teaspoon dried rosemary

2-3 tablespoons all-purpose flour

1 standard can of 1 cups beef consomme`

1/2 cup Guinness stout (or favorite Guinness/Irish beef)

1 tablespoon chopped parsley

1/2 pound carrots, peeled and sliced in bite-size pieces

salt and pepper to taste

Directions:

Heat a 6-quart stove-top casserole. Then add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat.

Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear.

Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.

Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover.

Place the pot in a 275 F oven for about 2 hours, stirring a couple of times. Season with salt and pepper to taste before serving.

Traditional Irish Potatoes

Ingredients:

4 pounds potatoes, peeled and cubed

1/2 pound green onions (scallions), chopped (or sweet onions on hand)

1 cup milk

2 teaspoon salt

4 ounces butter

Directions:

Boil the potatoes until cooked. Simmer the green onions in milk for about 5 mins. Drain potatoes and mash. Add the hot milk and scallions, salt, pepper and half the butter and mix.

HINT: The secret of success to this Irish potato recipe is making sure all the ingredients are kept very hot while you're preparing it.

Cabbage Stir-Fry

Ingredients:

1 head fresh cabbage (roughly shredded)

5-6 slices bacon (sliced in 5-6 pieces each

2-3 tablespoons butter or margarine

4 tablespoons chopped onion

Directions:

In a medium skillet over medium/high heat, cook bacon slices. Drain most of the drippings, leaving 1 Tablespoon for flavor. Add butter and onion until onions sweat and tender. Turn heat down to medium-low and add shredded cabbage. Sautee until wilted, making sure it doesn’t over-over cook. Serve in a warmed dish when ready to serve.

The Sweetest Ending

Ingredients:

Fruit Dippers:

1 cup each: (chilled.. you can substitute or just increase favorites)

Pineapple Chunks

Fresh Strawberries

Red Seedless Grapes

Fresh Firm Melon (cubes or balls)

Sauce:

1-8 ounce container of cream or marzipone` cheese (room temp)

1/3 -1/4 cup confectioner’s sugar

2 Tablespoons Orange Juice

2 Tablespoons Irish Cream Liqueur (optional.. Increase Juice if omitted)

1/2 Cup Miniature Chocolate Chips (drops)

Directions:

Mix and blend all together until you get a creamy/saucy consistency.

Then fold in chocolate drops. Drizzle cream over the fresh fruit equally divided

into pre-chilled, cups.

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LET'S START WITH AN OLDE
IRISH BIRTHDAY BREAKFAST OR BRUNCH!
 
to set the tone.. we must watch a Mick Flick, but may i suggest a little "U2",
"Dexy's Midnight Runner's"..?
(for the soundtrack to breakfast/brunch)
"c'mon eileen"

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IRISH CAFE` FOR 2 

need 4? double it 2 cups hot fresh-brewed espresso .. (or favorite brewed coffee )

3 ounces Irish Cream Liqueur (Shanahan, Bailey’s..)

1/2 cup whipped cream*

(you CAN use “Cool Whip”, but PLEASE!)

cinnamon and /or nutmeg

>>>combine equal parts of the Irish cream and coffee into tall glass coffee mugs

top each with a dollop of whipped cream and a dash of cinnamon or nutmeg atop ea.

*in a chilled bowl, whip pint fresh whipping

cream with cup sugar and 1/2 teaspoon vanilla

 

THE G-RATED VERSION

here’s a clever adaptation for the

non-drinkers and under-aged

this 1s a hit

a riding camp favorite! (..they help!)

for each serving..

1 cup of milk (whole&skim works)

chocolate flavored syrup

mint leaves*

let them pour 1 cup milk into a glass/plastic milk beverage bottle/container with a cap or sealing lid. allow them to “squirt” in chocolate syrup. (you control that. what ever YOU CAN handle) ;) pop the top back on the container securely. put on “K.C. and the Sunshine Band” and tell them to “shake shake shake, shake shake shake, shake your bootie.” (they’ll get down 'n' funky if they’re still young enough NOT to be "too cool”)

microwave 20 seconds at a time to desired heat. (not hot.. warrn) with a kitchen towel to secure, let them shake it up 1ce more. (this makes a pretty, frothy foam)

*during heating time, tell each child to “wake up” their mint leaf in their fingers by ‘squishing’/rubbing it until it’s warm, soft and smelling of sweet mint (if using, add mint leaf at this point) finish heating(uncovered) and pour into mugs.

oh! ..don’t forget to share the whipped cream!

*(mint is optional.. it’s a “suthun’ belle thing”.. still, it adds a touch of the Irish!

 

IRISH COFFEE-CREAM COOLER

this one can be used as a dessert-type beverage, a nice afternoon cooler or special morning surprise!

each person mixes own to suit taste

INGREDIENTS

10 cups brewed coffee

2 pints French vanilla ice cream

10 fluid ounces Irish cream liqueur

DIRECTIONS

chill fresh brewed coffee. fill each (large) cup with a scoop of ice cream.

top each scoop of ice cream with equal parts of Irish cream pour it so that

each cup is filled up about halfway. add more Irish cream, milk, sugar to suit tastes.

(a little chocolate syrup's good too. and fudge royal ice cream instead of vanilla is wonderful substitute as well!) ;) serves 6

Drop Scones

2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons cold butter diced thin

1/2 cup milk

1 large egg

heat oven to 425*, grease a cookie sheet. mix flour, 1/3 cup sugar, baking powder, and salt. cut in butter until fine crumbs. place in large bowl, add any additional ingredients below. beat milk and egg with a fork. add to flour mixture, stir with fork until moistened. drop by 12 heaping spoonfuls, 2 in. apart. sprinkle with remaining sugar. bake 13 minutes or until golden. cool on rack 15-20 minutes before serving.

optional cup additions to batter

fresh seasonal berries, raisins, walnuts and/or pecans

Yield: 12 scones

SPECIAL SCONE SPREADING BUTTER

1 stick unsalted butter (@ room temperature)

teaspoon ground cinnamon

2-3 tablespoons honey

cream butter, honey and cinnamon all together until smooth. chill until ready to be served. 

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more birthday goodies to come..