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5 pounds leg of lamb (trimmed and cubed)

1 pound pearl onions (peeled)

3 leeks

1 pound red bliss potatoes, 1/2 inch dice

7 cloves of garlic, peeled and crushed

1/2 cup all-purpose flour

4 sprigs fresh rosemary

4 sprigs fresh sage

1 gallon of chicken stock

12 ounces Guinness or other thick stout

2 cups cooked barley

1 pint half-and-half (optional)

Season and brown lamb on all sides in hot pan. Roast vegetables in 450-degree oven until slightly brown and remove. Stir in flour with the vegetables and put back in the oven for 5 minutes.

Remove vegetables from oven and stir in meat. Add herb sprigs and add enough stock and the beer to cover meat and vegetables by 1/2 inch.

Reduce oven temperature to 325 degrees and place stew lightly covered with parchment paper or foil in oven for 2 hours. Remove from oven, stir in barley, half-and-half (optional) and season to taste.

5 pounds leg of lamb (trimmed and cubed)

1 pound pearl onions (peeled)

3 leeks

1 pound red bliss potatoes, 1/2 inch dice

7 cloves of garlic, peeled and crushed

1/2 cup all-purpose flour

4 sprigs fresh rosemary

4 sprigs fresh sage

1 gallon of chicken stock

12 ounces Guinness or other thick stout

2 cups cooked barley

1 pint half-and-half (optional)

Season and brown lamb on all sides in hot pan. Roast vegetables in 450-degree oven until slightly brown and remove. Stir in flour with the vegetables and put back in the oven for 5 minutes.

Remove vegetables from oven and stir in meat. Add herb sprigs and add enough stock and the beer to cover meat and vegetables by 1/2 inch. Reduce oven temperature to 325 degrees and place stew lightly covered with parchment paper or foil in oven for 2 hours.

Remove from oven, stir in barley, half-and-half (optional) and season to taste.

Per serving (1/12 of stew): 630 calories; 45 grams protein; 31 grams fat; 14 grams saturated fat; 38 grams carbohydrate; 2 grams fiber; 151 milligrams cholesterol; 575 milligrams sodium
Atwater's Bakery Soup Bar

1/2 ounce Irish cream

Fill glass with ice. Add vodka and Irish cream.




"The Bartender's Black Book," 6th Edition, by Stephen Kittredge Cunningham

soda water

Fill glass with ice. Add Irish cream and fill with soda water.


"The Bartender's Black Book"

1/2 cup Guinness stout

dash of fresh lemon juice

salt and freshly ground pepper to taste

1 cup unsalted butter, melted

4 outer green cabbage leaves, finely shredded

1 teaspoon canola oil

4 slices traditional Irish bacon or Canadian bacon, chopped

24 oysters in the shell

To make the sabayon, in a double boiler, whisk the egg yolks, Guinness, lemon juice, salt and pepper together. Place over barely simmering water, and whisk for 3 to 5 minutes, or until the sauce begins to thicken. Remove from the heat, and gradually drizzle in the melted butter until the sauce is well blended.

Cook the cabbage in salted boiling water for 1 or 2 minutes, or until slightly wilted. Drain, and immerse in cold water. Drain again. In a small skillet, heat the oil over medium heat. Cook the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain. Preheat the broiler. Shuck the oysters over a small bowl. Reserve the deeper half of each shell, and rinse them under cold water. Place the shells on a bed of rock salt in a small, sided baking sheet. Divide the cabbage among the shells; put an oyster on top of each, and sprinkle the bacon over the oysters. Spoon some of the sabayon over each. Place under the broiler 4 inches from the heat source, and cook for about 3 minutes or until the sauce is browned and bubbling. Serve immediately.

Per serving: 545 calories; 14 grams protein; 53 grams fat; 31 grams saturated fat; 5 grams carbohydrate; 0 grams fiber; 281 milligrams cholesterol; 551 milligrams sodium
"The New Irish Table" by Margaret Johnson (Chronicle Books, 2003, $24.95)

2 tablespoons sugar

1 tablespoon baking powder

3/4 teaspoon cream of tartar

1/2 teaspoon salt

1/2 cup (1 stick) unsalted Kerrygold Irish butter, cut in pieces, plus extra for serving

4 ounces Kerrygold Vintage Cheddar (1 cup), grated

2 tablespoons minced fresh herbs such as parsley, rosemary and tarragon

1 large egg

1 1/4 cups buttermilk

To make the biscuits, butter a 12-cup ( 1/3 -cup capacity) muffin pan. Combine flour, sugar, baking powder, cream of tartar and salt in a food processor. Pulse 2 to 3 times to blend.

Add butter and process for 10 to 15 seconds, or until mixture resembles coarse crumbs. Add cheese and herbs, and pulse 2 to 3 times to blend. Add egg and buttermilk, and process for 10 to 20 seconds, or until a soft dough forms.

Spoon batter into muffin cups and bake in preheated 400-degree oven for 20 to 23 minutes, or until biscuits are lightly browned and a skewer inserted into center comes out clean. Serve warm with butter.

Per serving: 226 calories, 7 grams protein, 12 grams fat, 7 grams saturated fat, 24 grams carbohydrate, 1 gram fiber, 49 milligrams cholesterol, 312 milligrams sodium

3/4 cup olive oil

1 clove garlic, minced

1 small onion, chopped

2 sprigs fresh thyme

1 sprig fresh rosemary

1/4 teaspoon cayenne pepper

salt and freshly ground pepper

1 (1/2 inch) piece ginger root, peeled and grated

6 (4 to 6 ounces each) lamb cutlets, chops or steaks

Combine whiskey, olive oil, garlic, onion, thyme, rosemary, cayenne, salt and pepper to taste, and ginger root in a sealable jar and shake to blend. Place lamb in a shallow dish and pour marinade over. Cover and refrigerate for at least 12 hours.

Prepare a medium-hot fire in a charcoal grill, preheat a gas grill to medium-high or preheat the broiler. Remove lamb from marinade. Grill or broil 4 inches from heat source, for 5 minutes on each side (for rare). Brush once with marinade after turning.

Note: This marinade uses Locke's Irish whiskey, but you can substitute another brand and plenty of thyme.

Per serving: 392 calories, 22 grams protein, 33 grams fat, 10 grams saturated fat, 1 gram carbohydrate, trace fiber, 85 milligrams cholesterol, 66 milligrams sodium

2 medium parsnips, peeled and sliced

2 medium leeks

1 cup milk 1 pound cabbage or kale

1/2 teaspoon mace

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons butter

1 bunch fresh parsley, chopped

Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Chop the cabbage or kale. Cook and keep warm. Drain the potatoes and parsnips, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the cabbage or kale and butter. The texture should be that of a smooth, buttery potato with well-distributed pieces of leek and cabbage. Garnish with parsley.

Per serving (based on 8 servings): 154 calories, 4 grams protein, 4 grams fat, 2 grams saturated fat, 27 grams carbohydrate, 4 grams fiber, 10 milligrams cholesterol, 357 milligrams sodium

--Recipezaar.com

15 ounces peeled, diced potatoes

4 ounces diced onions

salt and freshly ground pepper to taste

2 pints homemade chicken stock or vegetable stock

1 pound savoy cabbage

4 fluid ounces milk

Melt 2 ounces butter in a heavy-bottomed saucepan. When it foams, add the potatoes and onions, and toss them in the butter until well coated. Season with salt and freshly ground pepper. Cover and sweat on a gentle heat for 6 to 10 minutes. Add the stock. Increase the heat, and cook until the vegetables are soft but not colored.

Meanwhile, make the buttered cabbage.

Remove the tough outer leaves from the cabbage. Divide into 4, cut out the stalks and then cut into fine shreds across the grain. Put 2 to 3 tablespoons of water into a wide saucepan with 1 ounce butter and a pinch of salt. Bring to a boil. Add the cabbage, and toss constantly over a high heat, then cover for a few minutes. Toss again, and add some more salt, freshly ground pepper and a knob of butter. Puree the stock mixture in a blender or food processor, and add the cabbage. Taste and adjust seasoning. Thin with creamy milk to the required consistency.

Note: Cabbage may be pureed with the soup if a smoother texture is your preference.

Per serving: 219 calories; 7 grams protein; 13 grams fat; 6 grams saturated fat; 22 grams carbohydrate; 3 grams fiber; 32 milligrams cholesterol; 161 milligrams sodium
Darina Allen

2 cups crumbs from Irish digestive biscuits or wheat biscuits, such as Carr's or McVitie's brand (12 to 14 biscuits)

3 tablespoons unsalted Kerrygold Irish butter, melted

FILLING

three (8-ounce) packages cream cheese, at room temperature

1 cup sugar

2 teaspoons vanilla

1 cup sour cream

1/3 cup Irish cream liqueur

4 large eggs

TOPPING

1 cup sour cream

1/4 cup sugar

SYRUP

1 cup Murphy's or Guinness stout

2 tablespoons brown sugar

fresh berries for garnish

To make the crust, in a small bowl, combine crumbs and melted butter. Press crumb mixture onto bottom and up side of a 9-inch round springform pan. Bake in preheated 325-degree oven for 8 to 10 minutes or until lightly browned. Remove from oven and let cool on a wire rack. Maintain oven temperature.

To make the filling, combine cream cheese, sugar and vanilla in a food processor. Process for 10 to 20 seconds, or until smooth. Add sour cream and Irish cream liqueur, and process for 5 to 10 seconds. Add eggs, 1 at a time, processing after each addition.

Pour filling over biscuit crust. Bake for about 55 minutes or until edges are puffed and center is almost set. Remove from oven and let cool on a wire rack for 10 minutes. Maintain oven temperature.

To make the topping, in a small bowl, whisk together sour cream and sugar. Spoon over the warm cheesecake and bake for 10 minutes longer. Remove from oven and let cool completely on a wire rack. Cover and refrigerate overnight.

To make the syrup, in a medium saucepan over medium heat, bring stout to a boil. Reduce heat to medium-low and cook for 10 minutes or until mixture is reduced to about 1/2 cup.

Stir in brown sugar and cook for 5 minutes or until mixture is syrupy. Remove from heat and let cool. When ready to serve, release side of pan and cut cheesecake into slices. Drizzle some of the syrup over each slice and garnish with fresh berries.

Per serving (based on 12 servings): 445 calories, 8 grams protein, 33 grams fat, 20 grams saturated fat, 30 grams carbohydrate, trace fiber, 157 milligrams cholesterol, 283 milligrams sodium