the appetizer:

Irish cuisine historically featured potatoes, beer, cabbage, beer, kale, beer, stews, heavy breads, and other hearty foods to complement Ireland's northern climate. But cooks in Ireland now fuse traditional cuisine with contemporary cooking styles.

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Irish Ale and Stout Party

by Kate Heyhoe

What goes better with brew than brew-cooked food? That is, snacks made from ale, stout and lagers. For St. Patrick's Day or anytime you're feelin' a wee bit of the Irish, try serving some of these traditional brew-based treats to your favorite leprechauns—they'll consider themselves lucky, indeed!

Different types of beer produce different cooking flavors. Stouts can be sweet or bitter, even coffee-ish in taste. Brown ales are versatile in use, with a pleasant malty flavor, frequently tangy. Lagers are usually quite malty and pair well with baked onions and caramelized flavors. Whichever one you use to cook with, be sure to pair it with a genuine Irish beer for drinking—like the famous Guinness Stout or the rich and toasty Murphy's Irish Stout.


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This page modified January 2007