For your St. Pat’s breakfast provisions…

Top O’the Morning… and a fine festive time it will be.
But best to have a stout and sturdy breakfast before sipping all the stout.
The Menu Shoppe has it covered…goodly breakfast provisions…
and for a festive St. Pat’s weekend…
Praitie Oaten (Irish Potato Cakes)
1 pound potatoes
8 ounces fine oatmeal
4 ounces butter (1 stick)
salt to taste
Boil and mash potatoes. While still warm, work in fine oatmeal and butter to form soft dough. Add a pinch of salt. Sprinkle board with oatmeal and roll out dough 1/2 inch thick. Sut in circles and fry in bacon fat until browned.  Serve with bacon and eggs.
Irish Oatmeal With Seasonal Berries
2 cups rolled oats (real Irish or steel cut outs if available)
2 cups water
1 cup seasonal berries (blueberries and blackberries work great)
1 cup raisins
1/3 cup light corn syrup
1/4 cup brandy
8 Tablespoons cream
4 Tablespoons brown sugar
4 Tablespoons butter
1/4 teaspoon salt
In a medium saucepan set to medium heat, bring corn syrup and brandy to a simmer. Add raisins and simmer 5 additional minutes. Set aside and alow to cool. Let the  raisins absorb the brandy. In a fairly large saucepan, bring water and salt to a rolling boil. Add butter and oats. Immediately lower heat. Allow oats to simmer 7 to 10 minutes until oats are tender. Drain excess water from oats if necessary.
Serving:  place in the bottom of each bowl: 2 Tablespoons of cream, 1 Tablespoon of brown sugar and 1 Tablespoon of drained raisins. Add warm oats and top with fresh berries.
Irish Honey Cream Oatmeal
2 ounces steel-cut oatmeal
10 ounces heavy cream
3 Tablespoons Irish whiskey
2 teaspoons runny honey
12 ounces raspberries
1/3 cup sugar
Spread oatmeal out on a large cookie sheet. Toast under broiler (about 375F) for about 10 minutes, stirring often until oatmeal is a golden tan color. Remove from oven and allow to cool completely. Whip the cream until it holds its shape. Stir in the honey and whiskey, followed by the toasted oatmeal. In a medium bowl, toss the raspberries and sugar until berries are well coated. In a serving glass, layer the berries and cream alternately to create a beautiful parfait.
If it’s on the menu…the Menu Shoppe has it covered.
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