Irish Whiskey vs Scotch Whisky, do you know the difference?

So, recently, amongst all the pre-St. Patrick's frivolities I was providing food for, and presenting my book at a whisky tasting event in the Olde Blind Dog Irish pub in Milton GA, near Crabapple, and, being surrounded by all those fabulous Scotch varieties of the 'hard stuff' got me thinking...I wonder if folks out these know, or even realize the differences between Scottish whisky, which is shortened to 'Scotch', and Irish whiskey? hmmmm...

Did you even know there was a difference? or do you even care??...well, let me clue you in here, lest you wallow in whiskey indifference!

Now, we Irish like to say that we invented the stuff, the 'water of life' that is, whilst the Scots just perfected it...but as I'm Scots-Irish and am frequently balancing between the two let me just say that both have merits. Yes, Bushmills in County Antrim, Northern Ireland is the oldest distillery, going back to 1603 or something of that order but you have to hand it to the Scots, they just did things a little different such as adding smokey flavors to the malted barley and they stole the show.

So, what are the differences?

Well, firstly, Irish whiskey is triple distilled which means they run the stuff through those big ol' copper pots using heat and evaporation three times. Whilst Scotch is only distilled twice...(the Tennessean variety, such as Jack Daniels is only distilled once I think...ha!)....So, this means that Irish whiskey is a touch lighter, and can blow your head off more easily!!...just kidding!

OK, next, it's all down to how the barley is treated at the beginning. In the Irish process they use both raw and malted barley and don't generally use peat to dry out the grains whereas in Scotch whisky the distiller  soaks the barley to induce germination, then dries it out to stop germination using peat fires and the peat smoke is what gives the barley a very unique flavor...got it, smoke, malt, mash....ooooh yes.

Then what? Well, then both types of whiskey (whisky...they're also spelt differently!) are matured for years and years and years and years in aged oak caskets. Typically ones that were previously used for port, or sherry. Yes, they pop the whiskey, which after distilling is perfectly clear and transparent, into these old caskets (they look like something out of a Pirate movie!) and stack 'em in sheds for eons....and after several years the whiskey takes on that familiar caramel color and flavor from the wood. See?

Now, I know all this runs counter to current culture, but some things in life are worth waiting for, right? Yes, I know, it seems odd to make something then stick it in a shed for ten years, but if you've ever been to Ireland or Scotland you'll know that time is viewed differently than it is here in the United States, so perhaps that might make more sense to you...

So, there you have it!
 
Irish and Scotch whiskey, the water of life and wonderful stuff to cook with, and to prove it next blog I'll post a recipe that uses whiskey to flavor the sauce. So, check in next time and go ahead and pour yourself a tipple of whiskey to warm the heart and comfort the soul on these cold wintry nights!
 
Enjoy!
Judie the Irish Foodie.

Pancake Tuesday, who knew?

So, do you what today is? Yes,it's Tuesday...and? Yes, it's Mardi Gras...and?

None other than 'Pancake Tuesday'. 'Huh?' I hear you shrug...yes, yet another Irish custom, and this one is a cherished childhood memory of mine that I thought I would share.

So, what is Pancake Tuesday?

Today is also known as 'Shrove Tuesday', 'tis the day before the fasting of Lent begins, so years ago in Ireland this meant having a good old feast of yummy, sticky goodness the day before the chocolate and alcohol were locked away in the build up to Easter. As a child, I remember our school cafeteria serving pancakes of questionable quality on Pancake Tuesday and my Mum and Dad always had pancakes as a side, or a dessert after dinner on Pancake Tuesday.

Sometimes festivities across Ireland and UK would mean pancake tossing competitions, and believe it or believe it not even the fabled Kate, the dear old Duchess of Cambridge along with 'Wills' came to Belfast, Northern Ireland last year to delight the onlookers with her pancake Tuesday tossing skills...William was very impressed I'm sure!

So, there you have it! Yet another piece of Irish fun-factness to store away, and to suitable mark the grand occasion my husband has gracefully agreed to share his secret Saturday morning pancake recipe with the world. It's his one culinary contribution, and of these fluffy rounds of goodness he is very pleased.

Enjoy!

Judie the Irish Foodie

(makes around 16 pancakes)

2 eggs
2 cups of flour (shifted)
3Tbs of sugar
2 tsp baking soda
1 tsp salt
2-3 cups of buttermilk
1/2 stick of Irish butter, melted
1 tsp vanilla flavoring
2 Tsp of vegetable oil

Mix the dry ingredients together first, then add the eggs, butter, vanilla nd finally the buttermilk. Whisk lightly without overbeating and ladle onto the waiting hot griddle!

Believe me, once you've made real pancakes you'll never go back to store-bought mixes again....and sometimes to make these special, I'll whisk up some of my special Irish whiskey caramel sauce to spoon onto them. But that's another blog for another day my friends!!

J the I F

Irish food for lovers! oooh...

OK, so St. Valentine was a Roman guy I believe, or Spanish, or something...but definitely not Irish, but hey, we Irish can be lovers too, no? Alright, alright, I admit it. When you think of all things romantic, Ireland doesn't spring to mind instantly. You tend to think of beautiful people swooning around with French accents bearing gifts of roses and chocolates with ridiculous moustaches, fabulous hair and overly tight fitting clothes whilst the Irish are stuck in the pub... but I am here to put this injustice to right!!

Yes, believe it or believe it not we Irish can have a romantic side, and this week I have a super duper 'after-dinner' recipe to prove it. Ladies and gentlemen I give you.. 'Winter Tipsy Trifles'. Decadent, delicious and just the thing to round of a perfectly romantic evening with the one that you love.... ahh.

You see, during these dark wintry nights we all need a wee something to lift our spirits. Something dark, sweet and preferably with a kick of whiskey would do the trick! So, I am presenting a wonderful chocolaty treat that will whisk away those cold February blues. Curl up with one of these and your honey bunny before a roaring fire, and all will seem well with the world...

These wonderful desserts are also very easy to make and are a fun Scots-Irish spin on the traditional English Sherry Trifle, using Bushmills Irish whiskey instead of sherry. So, have a go. Make one of these and you never know!!!

Dark Chocolate Custard ingredients:
• 4 egg yolks
• 1 Tbsp corn flour
• 1 cup milk
• 1 cup light cream
• 2 Tbsp sugar
• 11.5 oz (1 1/2 cups) dark organic chocolate (at least 70% cocoa )

How to make it:
1. Gently heat the milk in a small saucepan, being careful not to boil. Remove from the heat.
2. In a clean bowl combine the egg yolks, cornstarch and sugar and gently whisk together.
3. Whisk in the warm milk to egg mixture and then transfer all the combined ingredients to the small saucepan used to heat the milk earlier.
4. Cook the custard on medium-low heat for 2 minutes stirring constantly until the custard is thick enough to coat the back of a spoon. Stir in the chocolate until it has melted.

Irish tipsy trifle ingredients: (serves 4-6)

• 4 oz lady fingers or an 8”sponge cake (cut in to small piece)
• 3 Tbsp raspberry preserves
• 4 Tbsp (¼ cup) raspberry flavored liqueur
• 4 Tbsp (¼ cup) whiskey
• 10 oz raspberries
• 4 Tbsp (¼ cup) sugar (plus 2 Tbsp water)
• Dark chocolate custard (see custard recipe)
• 4 fluid oz (½ cup) heavy whipping cream (1 cup whipped)
• 1 Tbsp fine granulated sugar
• (for the garnish)
• 3 oz (¼ cup) Chocolate (shaved)
• 6 mint sprigs
• 6 raspberries

Hope you enjoy your Valentines Day!
Judie the Irish Foodie.

Neeps & Tatties & Tartan time

So this week I am continuing my early in the year obsession with everything Scottish after just having returned from the most wonderful night, giving a presentation with Gary at the Burns Club of Atlanta, in an authentically recreated Burns cottage right in the middle of the city of Atlanta! A superb and surreal experience that I will blog about next, but as ever, it made me think of what food to pair with the event and, I thought I would serve up a wee Scottish delight in the form of 'Neeps & Tatties'...that's pronounced N-eeeps and Tat- tees. Got it?

Neeps and what?

Actually, they're a fun and incredibly comforting and delicious way to serve root vegetables. Very fitting for these Winter nights (what winter I hear you cry??)

So, the neeps is Scots slang  for parsnips...neeps, nips, get it? And the tatties are the beloved po-tat-o.
Oh yes, never grows old.

So here's the thing...Scots-Irish folks love to mash their root vegetables and when freshly dug from the earth, boiled, seasoned and mashed, there are few more simple pleasures than these. A true comfort food that suits the colder climates in Scotland and Northern Ireland, this simple pairing will never-the-less work as a cold comfort in Appalachia also. Serve the Neeps’n Tatties mashed side by side either on their own, or as a side dish. Enjoy.

Ingredients for the Neeps:

• 1 lb. turnip/rutabagas (peeled & cut into chunks)
• 1 lb. carrots (peeled and quartered)
• 2 tbsp. butter
• 3 tbsp. half cream and milk
• ¼ tsp nutmeg (good pinch)
• 1 tbsp. parsley (chopped)
• 1/2 tsp sea salt
• ¼ tsp. white pepper

Ingredients for the Tatties:

• 2 lbs. white potatoes (peeled & quartered)
• 2 oz. butter
• 4 tbsp. half cream & milk
• 1 tbsp. chives (chopped)
• ½ tsp. sea salt
• ¼ tsp. ground black pepper

How to make the Neeps:

1. Prepare the turnip and carrots then cut into small even pieces.
2. Place the turnip in a pot of cold water and bring to the boil.
3. Cook for 10 minutes before adding the carrots.

1. Cook the vegetables together for a further 20-25 minutes until tender when pierced with a fork.
2. Drain the vegetables and mash them together.
3. Gently heat the milk and butter together, incorporate liquid with the vegetables and stir in the parsley, nutmeg, salt and pepper.

How to make the tatties:

1. Prepare the potatoes and place in pot of cold water.
2. Bring to the boil and cook for 15-20 minutes until tender when pierced with a fork.
3. Drain and dry out by placing the potatoes in metal colander over a saucepan, allowing the heat to gently dry and steam them.
4. Warm the milk and add the butter.
5. Mash potatoes and add wet ingredients.
6. Stir in the chives, salt and pepper.

Enjoy!
Judie the Irish Foodie...

Burns night, beyond haggis and Auld lang syne

January 25th is Burns Night, and to most, the Scots poet Robert Burns is a complete unknown and Burns Night a complete mystery. Yet, every New Years Eve we all link arms and mumble the words to ‘Auld Lang Syne’, do we not?’ Of course we do , and if you’re like most people, you don’t actually know the lyrics to Auld Lang Syne beyond “should old acquaintance be forgot”, etc but did you know that in the midst of your New Year frivolities you were are in fact reciting the words of Scotland’s most notable poet? Yes, ’tis he of the tartan lands, the Scottish Shakespeare, the notable Robert Burns. More famous than a blue painted Mel Gibson in a skirt with a sword! Yes indeed, ‘tis the Bard himself, and every January 25th in pubs and clubs across the land Burns night suppers are held in his honor.

So, what’s this all about again?

Actually, joking aside, the Scots poet Robert Burns is a big deal in Scotland and Northern Ireland and as such I thought it very fitting to write a wee blog in his honor and then follow up with a wee recipe that hails from Scotland to warm us all up on these cold and wet winter nights.

And who is he, this Burns guy?

Well, our wee Robert Burns is a hero who lived in the 18th century and is regarded as Scotland’s favorite son. (Think of what Thomas Jefferson means to America, get it?) He is regarded as a pioneer of the Romantic movement, and after his death he became a great source of inspiration to the founders of both liberalism and socialism and a cultural icon in Scotland and among the Scottish Diaspora around the world. And so, every year we dress up, eat haggis, sing songs and have a great ‘ol time being Scottish, even if you’re not!

This year I’m actually celebrating the event by being a guest chef contributing to the Burn’s supper event at my local Irish pub, Olde Blinde Dog in Milton GA. Should be good craic as we say, and I may even sell a few more copies of the Shamrock and Peach!

So that’s your cultural lesson for this month, and tune in later this week as I’ll follow up Burns night with a really nice, truly Scottish recipe that is comfort food for cold nights!

So, I’ll leave you with our romantic Robbie burns and a verse of one of his famous poems I love….aaahhh.

Robert Burns ( 1759–1796)

O my Luve's like a red, red rose

That's newly sprung in June

O my Luve's like the melodie

That's sweetly played in tune.

Till next time y'all!

Judie the Irish Foodie

Christmas Cola-Baked Country Ham with an Irish Whiskey Rub

Less than a week to go until Christmas and I'm sure many of you are planning your special menu for the day, or planning on what you may bring to your mother-in-laws this Christmas, huh? Well, fear not as I have a goodie recipe for you to treasure. A true Irish & Southern festive fusion that is incredibly wonderful and sure to earn you lots of points with even the most awkward of relatives. Straight from the north pole I present to you my special Christmas recipe:

Christmas Cola-Baked Country Ham with an Irish Whiskey Rub

I know you're not going to believe this and think I've had a touch too much eggnog but here's the thing...Atlanta’s favorite drink combined with some brown sugar and Irish whiskey produces the tastiest results you could imagine and may be the best baked ham I have ever eaten! The flavors are a favorable marriage, making a Southern style country baked ham with an Irish twist that will keep your guests coming back for more and begin endless stories of how you, not the Grinch, saved Christmas. The story alone is good entertainment for your guests!

A friend of mine gave me the tip about using cola as a means of basting the ham to bring out the flavor, and despite some misgivings I originally had, it works! The brown sugar and Irish whiskey rub came a bit more naturally to me, but again, it’s the marriage of the two methods that works wonders here, so give it a try!

To get a handy dandy recipe PDF of the Christmas Ham, please click on the link below and go to my new fangled Irish food blog and there you will find the gift that keeps on giving...and when you're there, please sign up on my new blog as I intend to add loads more features to it!

Here's the link:

http://theshamrockandpeach.wordpress.com/2011/12/19/christmas-cola-baked-country-ham-with-an-irish-whiskey-rub/

So, in the meantime, may I wish you and yours a very happy, merry, joyful and meaningful Christmas.

Festive greetings!

Judie the Irish Foodie



What are the differences between America and Ireland at Christmas?

I am asked this question a lot, so I thought I would blog a wee entry and attempt an answer...what are the differences between Christmas in America and Christmas in Northern Ireland? What makes Christmas on each side of the Atlantic unique? Are there any similarities? What weird things do Irish people do at this time of year that Americans don't..or vice versa?  :-)

Well, firstly, you actually may be surprised to learn that the cultures are quite similar. The pop culture part of Christmas in America and in the UK and Ireland is the very same. The north pole, elves, snowmen, red nosed reindeer, strange bearded men in red suits invading your home through the chimney, that sort of thing. Yes, that's all the very same. The stores all have the same marketing gimmicks, the TV commercials are all quite similar...so what are the differences I here you cry? Well, below is a few (with my tongue firmly in cheek!):

• Irish people eat turkey and goose for Christmas dinner

Yes, because there is no Thanksgiving feasting a few short weeks before Christmas, Irish people all generally eat large stuffed turkeys at Christmas, unlike many of their of American cousins who are thoroughly sick of the large gobbling bird by the time December rolls around.

• underwhelming Christmas decorating

In Northern Ireland the vast majority of families put a Christmas tree up in their living rooms. but that's it!
Hard to believe eh? No Griswold style home lighting theatrics, no lighted reindeer in the garden, no inflatable snowmen, just a sad little tree in the living room. (Pathetic! I hear you cry!)

Of course in America the outdoor lighting is becoming quite spectacular, and fascinating...just like the photo above that I took in my neighborhood tonight. Our very creative neighbors put together a winter wonderland complete with glistening reindeer drinking by a blue lighted stream...superb indeed!

• Christmas crackers, silly hats and terrible jokes

Yes, those wonderful British Christmas crackers are a vital part of any Christmas dinner in Northern Ireland, followed by the wearing of those silly paper hats and renditions of the worst jokes ever!

• Brandy fueled Christmas pudding

This is a nice one, but in many Irish and British homes, the final ending to the Christmas meal is the presentation of the Christmas pudding where a spoonful of heated brandy is lit and poured over the delicacy to great effect!

• Christmas is called Christmas

OK, this one sounds funny, but it's true. The UK is a very diverse country, but somehow Christmas is called Christmas and all the PC gymnastics don't exist over there.

• The day after Christmas is called Boxing Day, and St. Stephens Day

In America the day after Christmas is...well, nothing but the 26th, whereas in Northern Ireland this day is very special. It's Boxing Day! A big day for sporting events (soccer games) enjoyed with lashings of left over turkey! In the Republic of Ireland the day has a slightly religious touch being St. Stephan's day...

• Irish people actually like fruit cake

Hard to believe, I know...but the American Christmas cookie thing didn't make it across the pond. Over there Santa is offered fruit cake in compensation for his amazing feats!

• The Queen's speech

Oh yes, at 3pm or so all stops to listen to what dear old Liz has to say. Actually, this is quite a nice thing. The Queen normally has interesting things to say in that wonderful clipped accent she has...then it's back to the turkey!

• No eggnog

Irish people generally don't know what this is, so cousin Eddie would be drinking sherry in Ireland from his silly glass...not eggnog.

• ...and lastly, the Christmas sweater is not a joke!

Yup, Irish people spend 9 months of the year wearing sweaters (or jumpers, as they're called) so, strange designs are not uncommon!

OK, I could go on and on...but that's it. Remember, this is just a bit of  'tongue-in-cheek' fun, so please excuse me!

Hope your Christmas plans are coming together, and look out for a fantastic recipe idea I am planning to make your Christmas dinner special, which I will be posting shortly, so stay tuned!...and as a reminder of the joy of the seasons I'm posting a fun photo of my youngest son in front of the Christmas tree on our porch. This joy is what it's all about!

Festive blessings to you and yours!
Judie the Irish Foodie!

Festive Gingerbread spiced Scones

Firstly, apologies to all my followers out there and casual web passers by as I acknowledge that I have been swamped and haven't been blogging as I should have. Yes, confession is good for the soul, so there it is, but my excuse is a good one. Really. Thing is that the response to my new book 'The Shamrock and Peach' has been overwhelming so I've been run off my little tootsies trying to keep up with the requests and the book signings, which all mounts to good things! So, there it is...and now that I'm back in the groove I will return to the blogisphere for more Irish goodness.

So this is Christmas (to quote John Lennon) and we are once again in the season of 'everything'. It seemed to start especially early this year, which is understandable given how hungry people are for business in this economy, but switching lights on 2 weeks before Thanksgiving? C'mon! But, look on the bright side, it's December, the lights are twinkling, the neighbors are competing, the parking lots are a-filling and what are we to do? Well, fear not for I have a great little festive recipe for you to consider as you plan those Christmas parties and family get-togethers. So, here it is:

'Festive Gingerbread Spiced Scones with Citrus Clotted Cream'.

Yum!

Ginger and cream are a scrumptious combination any time of the year, but I especially love to serve them for tea and at parties around the Christmas holiday season. The aromas of the spices as they bake in the oven are both heartwarming and festive, and are perfect to bake up and serve just before those relatives or guests arrive at your home. That gingerbread aroma will make the guests feel relaxed as they enter and make your home seem welcoming and filled with the warmth of Christmas. Seems like a winning combo, huh?

Gingerbread is an Old World recipe that has somehow become synonymous with Christmas in America as every child builds gingerbread houses and bakes gingerbread men this time of year to please the ‘big man in red’, so let me invite you to get out the spices, warm up the oven, don that awkward snowman sweater and make delightful treats that will please random visitors and distant family members who come to your parties no end!

May you have a continuing wonderful Christmas season, until next time,

Judie the Irish Foodie

(oh, and if you would like a superb Shamrock and Peach Recipe sheet in PDF format, then let me encourage you to go to my new food blog over at Wordpress where I'm now making these formats available for download...absolutely free!! Follow the link below:)

http://theshamrockandpeach.wordpress.com/2011/12/04/festive-gingerbread-spiced-scones/

Gingerbread scone ingredients (makes ½ dozen):
• 1 lb. (4 cups) self-rising flour
• 1 tsp. baking powder
• 2 oz. (¼ cup) dark brown sugar
• ¼ tsp. salt
• 1 tsp. ground powdered ginger
• ½ tsp. nutmeg
• ¾ tsp. cinnamon
• 6 oz. (¾ cup) butter (cold and cut into small pieces)
• 1 egg (beaten)
• 4 fl. oz. (½ cup) buttermilk
• 2 fl. oz. (¼ cup) molasses
• egg wash (1 egg beaten with a little water or milk)

How to make them:
1. Preheat your oven to 425° F.
2. Sift the flour with the baking powder then combine the remaining dry ingredients together in a food processor or a large mixing bowl.
3. Cut the cold butter into the mixed dry ingredients then rub the mixture together with your fingertips or add them slowly to a food processor to form a breadcrumb-like texture.
4. Beat the buttermilk, egg, and molasses together in a small bowl and combine with the dry ingredients, mixing well.
5. Turn the resulting dough out onto a lightly floured surface.
6. Knead the dough a few times and then roll it out with a lightly floured rolling pin until it’s about ¾” thick.
7. Cut the scones out of the flattened dough using a 1” biscuit cutter.
8. Brush dough scones with egg wash and place onto a lightly greased baking sheet.
9. Bake 12–15 minutes until well risen and golden brown on top, turning the baking tray halfway through baking time to ensure even baking.
10. Best served warm. Serve sliced in half and slathered with clotted cream.

Clotted cream ingredients (makes just over a cup):
• 3 oz. cream cheese (softened to room temperature)
• 1 Tbsp. fine granulated sugar
• zest of 1 lemon, or orange
• pinch of kosher salt
• 8 fl. oz. (1 cup) heavy whipping cream

How to make the cream:
1. In an electric mixer, combine the cream cheese, lemon zest, sugar, and salt.
2. On low speed, combine the heavy whipping cream into the mixture, being careful not to over-beat, until cream mixture becomes stiff.
3. Refrigerate until ready to serve.

Scotland, Salmon, Seaweed and Stone Mountain

What a blast I had this past weekend at the annual Scottish fling known as the 'Highland Games' in the Stone Mountain Park right here in Atlanta. The weather was perfect, the kilts where blowing in the breeze and chef Noel McMeel and I were creating a buzz with the very special Irish culinary treats we prepared for the guests and passer-bys at the Tourism Ireland stand. A lot of fun, and pictured above is just one of those interesting treats...'Cured beef (or smoked salmon) and creamed cheese on Irish smoked oatcakes with sesame marinated seaweed'...phew, quite a title, and very delicious.

Smoked Irish Oatcakes ( an Ulster Kitchen product from Ditty's bakery in County Derry in Northern Ireland) are the perfect base for seafood and cured meats. The texture of these oatcakes are wonderfully crunchy and in this case we complimented them with a spread of cream cheese to create a bed for the cured beef or salmon. Finally, we topped it off with a scrunch of seaweed that I had marinated in sesame oil and the result was perfect! The folks who attended the Irish food demos loved these, and they were snapped up in an instant.

So we chatted and demonstrated our hearts out, and y'know, it was quite a pleasure to promote Ireland I have to say.It gave me a lot of pride to represent my country and I'm always amazed at the great reactions we get. People just love Ireland and long to visit there. Several people even signed up for the culinary tour to Ireland I'm leading this coming summer..so, it was great fun all round.

But, we weren't done yet, to follow the seaweed we made and gave away hundreds of mini 'Raspberry cranachan' desserts. (what is that, you cry?) Cranachan is a 'trifle' dessert with white chocolate cream, raspberries, oatmeal and ...yes, Bushmills Irish whiskey (we had to sneak it in somewhere!)

So, there we have it. It was a lot of fun, and on top of it all I got to launch my book; 'The Shamrock and Peach' doing a brisk business in pre-sales (thank you, thank you!)

If you would like to learn more about these dishes and how to make them, then drop me a line through my website:

http://www.theulsterkitchen.com/

Or come along to my Irish Cooking class at Whole Foods in Alpharetta on October 25th where we will have a lot of very elegant food to taste, sample and enjoy:

http://wholefoodsmarket.com/stores/alpharetta/salud-cooking-class-calendar/

Until next time!

Enjoy!

Judie the Irish Foodie.



A wee bit of tartan with me and Noel McMeel!

Yes, it's that time again when the good people of Georgia cast all sense of propriety to the wind (literally!) and don their kilts in preparation for the Stone Mountain Highland Games. Pipes, fifes, drums, haggis, clans, swords, cabers, thick white socks, bony knees, Southern men in kilts and...me, along with the very talented Chef Noel McMeel. Yes, that's what's going on this coming weekend at the fabled Scottish fling right here in the heart of Georgia. Who would believe it?

It's getting to be quite a tradition now, but every year thousands (and I really mean thousands!) of normally 'happy to be Southern folk' are transformed into 'Braveheart' extras look-a-likes for the pageantry of these wonderful few days in Stone Mountain park in Atlanta. I personally couldn't believe it the first time I went, and now, like a Celtic moth to the blue flame of all things Scottish I'm drawn to this event year after year! Trust me, you should check this out:

http://www.smhg.org/index.html

But seriously, this year I'm particularly thrilled to be there as a guest chef of Tourism Ireland and I get to hang with and cook with the incredibly talented Irish celeb chef Noel McMeel. Noel and I will be cooking up some wonderful Irish and Scots-Irish treats for visitors to the Tourism Ireland stand in the games and whilst the food vendors offer up soggy fries and horrific plastic burnt burgers we will be giving away hundreds of gourmet Irish treats, all courtesy of our friends at Tourism Ireland.

The goal is to try and paint a true picture of the Scots-Irish beyond all the haggis and kilt things, and with a bit of luck people will see why Northern Ireland is truly a world class destination! (but then again, I'm biased, ain't I?)

If you haven't heard of Noel McMeel...please, please check this chef out. He is the talent behind the Lough Erne resort, home to Rory McIlroy and one of the most incredible golf resorts in Ireland. Noel is just incredibly famous throughout Ireland and the UK for his inventive food presented as an artform, so please have a wee lookie.

Here's a few links to whet the appetite:

http://www.lougherneresort.com/

http://noelmcmeel.com/

So, don that kilt, work on your best 'Shrek' impression and come and check us out this weekend!

Enjoy!
Judie the Irish Foodie