A Wee Bite O' The Irish

CABOT, Vt., March 15 /PRNewswire/ -- Think of St. Patrick's Day, and what comes to mind? Four-leaf clovers, leprechauns and shillelaghs, beer (No, no, not the green food coloring!), parades and, well, more beer.  All traditional and all fun, but we often overlook the great food that goes along with any true Irish St. Paddy's Day celebration. We may not all be lucky enough to have been born Irish, but thanks to Cabot, the Vermont-based dairy cooperative, we certainly can eat like we were.

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"Everyone thinks food when they talk about Thanksgiving or Christmas get-togethers," says Cabot Senior Vice President of Marketing Roberta MacDonald, "but the culinary potential of St. Patrick's Day is all too commonly ignored. Many people are just plain bored with over-done Irish foods like corned beef and cabbage, which isn't really Irish, by the way. This year, we can realize the delicious potential of traditional Irish meals, when we give them a little twist -- as we do with our Cheddar Ale Soup or Shepherd's Pie with Cheddar Crust. In fact, Cabot has created three tasty recipes in honor of St. Patrick."

"Before a night of revelry, try our warm and cheesy Cheddar Ale Soup and Cheddar Potato Cakes, featuring a flavorful trinity of Irish cooking -- potatoes, beer and Cabot cheddar," adds MacDonald.  "Highlight the meal with our Shepherd's Pie with Cheddar Crust, practice your best Irish brogue, then prepare for a night of fun."  After all, St. Patrick's is a day to celebrate all the great things about being Irish, and with a little luck in the kitchen, that will surely include the food.  

In addition to the Cheddar Ale Soup, Cheddar Potato Cakes and Shepherd's Pie with Cheddar Crust, Cabot's website offers a cook's pot of gold with an abundance of great recipes, like St. Patty's Day Grilled Cabot Cheese Sandwiches, at http://www.cabotcheese.coop/recipes

And if you're really feeling a bit o' the Irish, check out Cabot's guide to Finding Four Leaf Clovers -- free online at: http://www.cabotcheese.coop/pdf/FourLeafCloverBook.pdf

Cheddar Ale Soup

Makes 6 servings

4 slices bacon

4 tablespoons Cabot Salted Butter

1/2 cup minced onion

1/4 cup minced carrot

1/4 cup minced celery

1 small bay leaf

1/3 cup King Arthur Unbleached All-Purpose Flour

1 (12-ounce) bottle Harpoon Celtic Ale

2 1/2 cups low-fat (1%) milk

1 (14-ounce) can 99% fat-free chicken broth

1 teaspoon dry mustard

1 pound Cabot Sharp, Extra Sharp or Seriously Sharp Cheddar, grated (about 4 cups)

Salt and ground black pepper to taste.

1. In skillet or microwave, cook bacon until crisp; crumble and set aside.
2. In large saucepan over medium heat, melt butter; add onion, carrot, celery and bay leaf and cook, stirring often, until vegetables are translucent and softened, about 4 minutes.
3. Stir in flour and cook, stirring, about 3 minutes longer.
4. Gradually whisk in beer; when mixture is bubbling and thickened, whisk in milk, chicken broth and dry mustard. Bring soup to simmer, stirring often so it doesn't scorch on bottom of pan.
5. Add cheese a handful at a time; stir until cheese is melted and soup is hot, but do not let soup boil. Remove from heat, remove and discard bay leaf and season with salt and pepper.
6. Serve topped with crumbled bacon.

Nutrition Analysis

Calories 498, Total Fat 35g, Saturated Fat 19.5g, Sodium 998mg, Carbohydrates 17g, Dietary Fiber 0.5g, Protein 26g, Calcium 673mg

Cheddar Potato Cakes    

Makes 6 servings

3 large Russet potatoes (about 12 ounces each)

2 tablespoons Cabot Salted Butter, cut into pieces

6 ounces Cabot Extra Sharp or Sharp Cheddar, grated (about 1 1/2 cups)

2 tablespoons chopped fresh chives

Salt and freshly ground black pepper to taste

1. Preheat oven to 400 degrees F. Scrub potatoes and prick with fork in several places. Place on baking sheet and bake until tender, 1 to 1 1/4 hours.

2. When cool enough to handle, remove skins and place potatoes in large bowl; add butter and mash with potato masher. Mix in cheese and chives and season mixture with salt and pepper.

3. Shape mixture into six (1/2-inch-thick) cakes. Place on plate, cover and refrigerate for 1 hour.

4. Brush large skillet generously with oil and place over medium-low heat or preheat electric griddle to 325 degrees F. Cook cakes for several minutes until golden on underside; slide metal spatula carefully under each cake to release, then turn over and cook until browned on second side.

5. Turn off heat and let cakes stand for a couple of minutes to firm up slightly. Serve with bacon and eggs.

Nutrition Analysis

Calories 284, Total Fat 13g, Saturated Fat 7.5g, Sodium 227mg, Carbohydrates 33g, Dietary Fiber 3.5g, Protein 11g, Calcium 226mg

Shepherd's Pie with Cheddar Crust

Makes 6 servings

Filling:

1 tablespoon olive oil

2 carrots, peeled and diced

2 medium onions, peeled and diced

1 small white turnip, peeled and diced

1 pound ground lamb or beef

2 teaspoons chopped fresh thyme

1 teaspoon ground cinnamon

1 tablespoon King Arthur Unbleached All-Purpose Flour

1 1/4 cups 99% fat free chicken broth, beef broth or beer, such as Harpoon Hefeweizen

1 tablespoon tomato paste

Salt and ground black pepper to taste

Topping:

2 pounds Yukon Gold potatoes, peeled

4 tablespoons Cabot Salted Butter

Salt and ground white pepper to taste

2 ounces Cabot Sharp Cheddar, coarsely grated (about 1/2 cup)

This recipe can be made with either fresh minced lamb (shepherd's pie) or fresh minced beef (cottage pie).

To make filling:

1. Heat oil in large skillet over medium heat. Add onions and cook, stirring, until they begin to turn golden brown, about 5 minutes.

2. Add carrots and turnip and cook for another 5 minutes. Transfer vegetables to bowl and set aside.

3. Return skillet to heat and add lamb or beef; cook, breaking up meat with spoon, until very well browned. Stir in thyme and cinnamon. Return vegetables to skillet.

4. Add flour and mix in thoroughly. Gradually stir in broth or beer, then tomato paste.

5. Lower heat to maintain gentle simmer, cover skillet and let mixture simmer for about 30 minutes. Season with salt and pepper.

To make topping and finish pie:

1. Cut potatoes into even-sized pieces. Place in steamer set in pan of boiling water; cover and steam until tender, about 20 minutes.

2. Transfer potatoes to bowl, add butter and mash by hand or with electric whisk. Season with salt and white pepper.

3. Preheat oven to 400 degrees F. Spoon filling into baking dish. Spread potato mixture evenly on top. Scatter cheese over potatoes.

4. Bake for 25 minutes, or until top is golden and crusty.

Nutrition Analysis

Calories 220, Total Fat 14g, Saturated Fat 5g, Sodium 290mg, Carbohydrates 8g, Fiber 2g, Protein 15.5g, Calcium 32mg

ABOUT CABOT CREAMERY COOPERATIVE

Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of "The World's Best Cheddar," Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop

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Roberta MacDonald

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SOURCE Cabot Creamery Cooperative