Going to Ireland? Don’t miss the famous Cliffs of Moher on the west coast. These monoliths of Mother Nature rise from the sea to create one of the most outstanding coastal features of this island country. They are located just south of the Village of Doolin in County Clare, and ascent to over 700 feet. There are many hotels and bed & breakfast places to stay in Doolin, which is renouned as the music capital of Ireland. Bird lovers will enjoy the wildlife of the cliffs, where Atlantic puffins, black and white Razorbills and the solid black Choughs can be found. Surfers will be exhilarated by the challenging 35-foot waves at the bottom of the cliffs.
If you would like to read about Ireland, check out this new book by author Cindy Thomson. CELTIC WISDOM: TREASURES FROM IRELAND, is a collection of classic Celtic sayings and stories, prayers and proverbs which reveal the authentic core of Celtic spirituality. Beautifully illustrated with evocative images of Ireland, this book does more than simply retell Celtic stories: it equips seekers to transform their worlds by putting this ancient wisdom in practice. Thomson also wrote BRIGID OF IRELAND, which is set in fifth-century pagan-dominated Ireland. Brigid is born a slave to her own father and is separated from her mother. Desperately seeking love and acceptance, Brigid becomes a believer in Christ. Will her hatred for her father and a scheming evil sorcerer destroy her faith? To learn more about Cindy and her books, here are links to her website and blog:
One more Irish recipe before moving on to another country!
Cheese Crusted Haddock
• 3/4 pound cheddar cheese, grated
• 1/3 cup ale
• 1 tablespoon flour
• 2 tablespoons breadcrumbs
• 1 teaspoon dried mustard
• Salt and pepper, to taste
• 1 egg
• 1 egg yolk
• 6 pieces fresh or smoked haddock, about 6 ounces each
In a saucepan over low heat, combine the cheese and ale and cook until the cheese melts, 5 to 7 minutes. Do not allow the mixture to boil. Add the flour, mustard, and breadcrumbs and cook until the mixture comes away from the sides of the pan, about 5 minutes. Season with salt and pepper and allow to cool.
When cool, transfer to a food processor or blender and process until smooth. With the motor running, slowly add the egg and egg yolk. Transfer to a small bowl, cover and refrigerate for 30 minutes.
Preheat oven to 350°F. Transfer cheese mixture to a pastry board and roll out to a smooth thickness of about 1/4-inch. Lay haddock pieces into a buttered ovenproof casserole dish, cut pieces of cheese mixture to fit on top of haddock (trim the edges), and bake, uncovered, for about 10 minutes, or until haddock is heated through. Place under the broiler to brown the crust. Serves 6