MARCH 13, 2024
Try This Simple-to-Make Fruit-Juice Gelatin
Celebrate St. Pat’s with Traditional Irish Dishes
BY DONNA ERICKSON
FAMILY FEATURES If St. Patrick’s Day inspires feelings of hearth and home rather than leprechauns and green beer, you can celebrate tradition with warm, filling meals that harken back to Irish heritage. Soups and stews are certain to conjure up some nostalgia while soft, delicious cake is a perfect way to honor tradition regardless of your ancestry.
St. Patrick’s Day, visit Culinary.net.
Irish Sláinte Stew Oil, for drizzling 1 pound stew meat 1-2 pinches salt, plus additional to taste, divided 1-2 pinches pepper 3 tablespoons flour 48 ounces beef broth 1 cup carrots, diced 1 cup celery, diced 3 cups potatoes, diced 1/2 onion, diced 2 tablespoons garlic pepper 1 tablespoon dried thyme 1/2 tablespoon dried rosemary 1 tablespoon dried chives 1 bottle Irish draught beer of choice crusty bread, for serving
This Irish Sláinte Stew offers a warm welcome to guests with your own way of toasting to the holiday – Sláinte is “cheers” in Gaelic. This hearty meal is perfect for a crowd with traditional stew meat slowcooked in a Dutch oven with beef broth, spices, carrots, potatoes, herbs and an Irish draught beer. Serve alongside crusty bread that’s ideal for soaking up each delicious drop. Share a sweet way to complete the meal in style with Irish Apple Cake, a classic dessert to top off a filling celebration. This version is easy enough to prepare with a handful of everyday ingredients for the cake, a crumbly topping and homemade custard for the finishing touch. If you’re looking for additional ways to honor tradition this St. Patrick’s Day, consider a few other cozy Irish dishes: • Boxty (potato pancakes, similar to latkes) • Boiled cabbage • Irish soda bread • Shepherd’s pie • Corned beef and cabbage • Potato soup • Irish coffee • Colcannon (mashed potatoes and greens) • Coddle (typically including pork sausage, potatoes and onions) • Seafood chowder
In Dutch oven over medium heat, drizzle oil and brown stew meat with salt and pepper. Sprinkle flour over meat. Add beef broth, carrots, celery, potatoes, onion, garlic pepper, thyme, rosemary and chives. Add Irish draught beer. Bring to boil, stirring, 5 minutes. Simmer 2 hours, stirring occasionally. Serve with crusty bread.
Irish Apple Cake Cake:
3 1/2 To find more ways to celebrate 1/4
cups self-rising flour tablespoon cinnamon teaspoon cloves
1/4 1/4 1 3/4 4
teaspoon nutmeg teaspoon ginger stick butter, cubed cup sugar apples of choice, peeled and cubed eggs cup half-and-half
2 1
Topping: 1/2 3/4 1
stick butter cup flour cup brown sugar
Custard: 6 6 1 1/2 2
large egg yolks tablespoons sugar cups half-and-half teaspoons vanilla
Preheat oven to 375 F. Grease and flour 9-inch round springform pan. To make cake: In large bowl, sift flour with cinnamon, cloves, nutmeg and ginger. Using fork, cut butter until mixture resembles crumbs. Add sugar and apples; mix well. Stir in eggs and half-and-half until mixture reaches thick, dough-like batter. Pour batter into prepared pan. To make topping: In bowl, mix butter, flour and sugar to create crumbled mixture. Sprinkle on top of batter in pan. Bake 1 hour. Check with toothpick to make sure middle is completely done. If not, bake 5-10 minutes. Let cool on rack. To make custard: Whisk egg yolks and sugar. In saucepan, bring half-and-half to boil. Add one spoonful half-and-half at a time to egg mixture, whisking while adding. Once whisked together, return to saucepan and stir over medium heat until thickened, about 4 minutes. Remove from heat and whisk in vanilla.
When a snack attack hits or you crave a sweet dessert after a meal, what do you reach for: crunchy cookies, creamy pudding or a silky chocolate pie? I’ve been thinking about how these tempting treats come in all shapes, sizes and wonderful tastes, but it’s also their texture that’s part of the draw. How about something smooth and also wobbly, jiggly, shimmery and just plain fun to eat? That’s where this recipe for cooking up healthy, fruit-juice-based gelatin comes in. Cooking a batch of fruit-juice gelatin is as super simple to make as the Jell-O brand you may have eaten as a kid, but in this version, you’ll be heading to the juice aisle of your grocery store. Look for clear juices (without added sugar), and while you’re at it, you might want to pick a flavor that’s new to your kids. My latest bottled juice picks were peach mango and cranberry pomegranate, along with my all-time favorites pure grape and white grape. This recipe is ideal for cutting chilled gelatin into bite-sized square blocks. Serve them in small dessert dishes or parfait glasses. Top with a dollop of whipped cream for a special occasion. Or you might like to create whimsical shapes with cookie cutters. How about shamrocks for St. Patrick’s Day or alphabet letters that spell your toddler’s name? Set out the healthy snacktime treats on a platter for the taking.
SIMPLE-TO-MAKE FRUIT-JUICE GELATIN 2 cups 100% fruit juice (avoid pineapple juice) 2 (1/4-ounce-sized) envelopes unflavored gelatin, such as the Knox brand In a medium-sized saucepan, heat 1 1/2 cups of juice until it just reaches a boil. Remove from heat. Meanwhile, pour the 1/2 cup of remaining juice in a medium-sized bowl (preferably one with a spout). Sprinkle 2 envelopes of the unflavored gelatin on top and let stand at least 1 minute. Add hot fruit juice and stir until mixture is completely dissolved. Pour into a bread loaf pan if you’re cutting them into square blocks. Or pour into an 8-by-8-inch baking dish if you’re making shapes with cookie cutters. Chill until firm, about 3 hours. Dip the base of the pan or baking dish into warm water for a few seconds to loosen the gelatin. Cut into square blocks or cookie cutter shapes. I use a small offset frosting spatula for lifting the shapes out of the pan. Cook’s Note: For a lighter, less-dense gelatin, use 1 envelope (1/4 ounce) of unflavored gelatin rather than 2. Pour finished mixture directly into a serving bowl or dessert dishes to chill. *** Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com. (c) 2024 Donna Erickson
Serve custard over cake.
Distributed by King Features Synd.
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