Armstrong's Sister City

With March almost over, I was thinking that I best get the March 'Your Country News' column on here before it it time to post the April one lol.

It was fitting during Heritage Week that the museum had a display in their front window that featured Catherine O'Hare Schubert and her birthplace, Rathfriland, Northern Ireland - also Armstrong's Sister City.

I did a little research and it turns out contrary to what many of us believe, not all of Ireland celebrates St. Patrick's Day. But that didn't stop me from doing a little 'research' (okay mostly tasting) so that I could post a few new recipes to enjoy in honor of St.Patrick's Day.

Northern Ireland ( and Rathfriland) is very similar to our community - lots of farmland, livestock, produce and of course - dairy products. Many people swear that Irish Butter is the best worldwide and while I can't say that for a fact, I do know that the Irish cheese I have tasted is very good - almost as good as our local cheese.

Lá Fhéile Pádraig Sona Daoibh! Happy St.Patrick's Day!

Baked Irish Brie with Red Ale Caramel and Pecans
(Recipe from bibliocook.com (great Irish food blog)

3 tbsps. Red Ale (such as Crannog Red Branch Irish Ale)
Freshly ground black pepper
1 individual Cooleney brie, approx 200g (can substitute Terroir Mont Ida)
1/3 c. dark brown sugar
1/4 pecans, toasted and coarsely chopped

Preheat oven to 400°F/200°C

Put the brie in an ovenproof dish and cut a cross into the top of the rind. Put it into the oven and bake for 15-20 minutes until the cheese is soft and runny in the middle. Remove from the oven.

Meanwhile, put the sugar and ale into a heavy based saucepan and melt the sugar over a medium heat. Simmer for 4-5 minutes, until syrupy. Add the pecans and stir well. Add plenty of coarsely ground black pepper and remove from the heat.

Pull the cut rind back from the top of the warm cheese, pour the caramel sauce over and dive in!

Serve warm with warm crusty bread or cheese crackers, thin slices of pear or apple – and teaspoons.

Serves 4 polite people. Or 2 cheese lovers!

Parsnip, Apple & Onion Mash

2 large parsnips
1 tbsp oil
1 medium onion
1 tsp dried parsley
1 large cooking apple
2 tbsp butter
salt and pepper

Peel and chop the parsnips and boil in a saucepan of water until tender enough to mash.

Meanwhile finely chop the onion and soften in a frying pan with 1 tbsp of rapeseed oil and 1 tsp parsley for 10 minutes.

Meanwhile core the cooking apple and cut a groove around its middle through the skin then cook it in the microwave for 1 0r 2 minute blasts at a time until it collapses into a pulp that you easily scrape off the skin (takes 4 to 5 minutes depending on size).

Drain and mash the parsnip with the 2 tbsp butter and the softened onion. Stir in the cooked apple and season with salt and pepper.

Looking for local parsnips? Bellman Specialty Produce has beautiful ones - plus carrots and beets too! Check out the produce section at Askews Foods and don't forget to 'Shop Local First'!