I was excited to find this
amazing tasting menu in one of my journal books. Just in time!
Simple and very Irish in
ingredients, these dishes are quintessential Irish fare.
Imagine the Cliffs of Moor or
the downtown Dublin Pubs. Pour yourself a pint and enjoy!
The potato, chive soup takes
the chill out of the air and is so very delicious. The recipe comes from either
Bon Appetit February 1997, or Gourmet, February 1997. A keeper.
Make it easy and buy the hors
d’oeuvres
and even the dessert.
The hors d'oeuvres were smoked salmon pate, Blarney cheese and assorted crackers. Lots of pretty Spring flowers. On the table were Purple Lisianthus, Purple Loosestrife and Pink and White Stock all in individual bud vases. The vases sat in abox covered in white birch bark. The napkins were a diaphanous purple organdy.
We started with a champagne toast to our daughter, Paisley, who was celebrating a new job.
My first course was a yummy potato and chive soup, made with red new potatoes or you could use Yukon gold potatoes. They are cooked in chicken broth, seasoned with salt and pepper. Puree the potatoes with garlic adding the broth for the desired consistency. Put the mixture back into the pot and add heavy cream. Simmer till smooth and creamy. Add 1/2 cup chopped chives. Serve with a dollop of sour cream.
On the table, condiments of two types of mustard. One grainy, one Dijon and horseradish.
The Corned Beef with turnips, potatoes, cabbage and dumplings were served buffet style. The table was draped with a tea cup linen table-square.
A basket of Irish Soda Bread and butter to go with the meal.
My Corned Beef recipe was from James Beard. The Cabbage recipe from Lee Bailey and the Irish Whiskey Carrots from Gourmet March 1988.
Dessert: A Trifle, bought at the local French bakery, Versailles and the Toll House Cookies from a Time Life Cookbook.
I have decided to offer Custom
Creative Dinner Parties in your own home.
The Entertaining Addict will prepare a
dinner from one of her personal journal menus in your home.
Choose from one of my
hundreds of dinner parties or I’ll help you create your own.
Browse my repertoire of
Dinner Parties. To name just a few-
An Indian Feast, Murder
Mysteries, Bouillabasisse, Mexican Tasting, Osso Buco, Deviled Cornish Hens,
Risotto, Short Ribs, Venetian Halloween, Crab Orgy, Bistro Fare, A taste of
Provence, Tuscan Italian, An English Pub Dinner, Risottos. Welcoming Spring,
Fall, Winter, Summer. In the Monet Garden
or in your own garden. Just robust nibbles or Just desserts.
Two pastas….
Email me if you are interested at Sheila@entertainingaddict.com
As Always,
Xxoo Sheila
