St. Patty’s Eats

Fresh dill adds a bit of green to Dublin Coddle

Mint tops off Irish Mousse

Fresh dill adds a bit of green to Dublin Coddle

St. Patrick’s Day is always a holiday I enjoy cooking for, but  the recipes seemed so full of fat that I had to revise some traditional favorites. Dublin Coddle, a mixture of pork, bacon fat and potatoes, became lean – and green – this year. I added only four bacon slices to the recipe and browned the meats in canola oil instead of bacon grease.

I reserved some fresh dill to give the plated food an addition of green and sprinkled tarragon around the plate. This is definitely a recipe I would revisit again, maybe to tide me over in the winter until spring arrives.

One recipe I didn’t skimp calories and fat one was the Irish Cream Chocolate Mousse. It was a divinely rich treat topped with mint and whipped cream. The addition of Bailey’s Irish Cream made it even more tantalizing. In lieu of chocolate shavings, I added a simple mint leaf to top off the cream.

Dublin Coddle

4 bacon strips

1 pound sausage

2 tablespoons canola oil

1 tablespoon butter

1 garlic clove

1 yellow onion, chopped

4 russet potatoes, halved

2 carrots, sliced

1 tablespoons tarragon

2 tablespoons fresh sage

Black pepper

Dill springs for garnish

Fry bacon and place in a large cooking pot. Brown sausage in canola oil; remove and add to pot. Saute onion and garlic in butter; add to pot with potatoes and carrots. Cook for about 1 hour on medium heat. Add herbs and pepper and cook for another 15 minutes on medium-low heat.

Sprinkle with desired herb topping and serve.

Servings: 4.

Irish Creme Chocolate Mousse

4 ounces dark chocolate, chopped (I used Lindt Excellence A Touch of Sea Salt dark chocolate bar)

4 ounces milk chocolate

3 eggs, separated

2 tablespoons Bailey’s Irish Creme

1 cup whipped creme

Mint leaves for topping

Melt chocolate in a small saucepan over low heat or microwave at 30 second intervals until melted. Set aside to cool. In a medium bowl, beat egg yolks and stir in melted chocolate and Irish creme. Fold in 1/2 whipped creme. In a small bowl, beat egg whites until stiff with whisk. Fold egg whites into chocolate mixture. Pour the mousse into serving glasses and top with remaining whipped creme and mint leaves.

Servings: 2.

Mint tops off Irish Mousse

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Posted by admin on May 17 2011. Filed under Seasonal. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry