Something Special About Spike Island

Sugared Pecans: In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med?low heat, with 2/oz pecan pieces. Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar.

Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!
Work fast. Dump them into paper towel lined plate.
Spread out to cool while you prepare the rest.

Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add 1/2 cup packaged shredded coconut to raisins. Set aside.

Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten thick dough. When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8″ square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside.

Make sauce next.Caramel Sauce: Strain remaining liquid into heavy 2 1/2 quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously, med?heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistancy of smooth gravy.

Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days. Micro warm servings or use cold with a scoop of ice cream on top of each.

Serves 6 to 8.

Perhaps you’d like a fusion meal, featuring ingredients and cooking techniques from all over the world? Following are my favorite places to dig in.

Mermaid Café (Dublin): Fresh Irish ingredients and innovative dishes characterize the menu at this buzzy, warm, modern restaurant.

Nimmo’s Wine Bar (Galway): The inventive dishes here make use of herbs and spices from all over the world to complement the flavors of the fresh main ingredients. The restaurant overlooks the River Corrib and has a cozy, eclectically decorated interior with a nautical bent.

Out of the Blue (Kerry): In a sea of seafood restaurants, Out of the Blue stands out, offering some of the freshest fish in town in a cheerful, Mediterranean-style restaurant.

Packies (Kerry): You can’t go wrong with any of the dishes at this hip and lively restaurant, from the simple crab claws in garlic butter to the adventurous plaice with orange, lime, and cilantro.

Ristorante Rinuccini (Kilkenny): Open the door and slip into Florence at this romantic Italian restaurant. Excellent homemade pasta.

Parmesan tartlet studded with raisins. In addition, service is some of the most gracious and attentive in Ireland.

The Wild Geese (Limerick): Dishes at this candlelit restaurant, all made with local ingredients, are daring, modern, and absolutely delicious, such as the onion-and- Zen (Antrim): Though I’ve tried to rein myself in, you’ll probably notice my passion for sushi as you read this guide. Boy, was I happy to find this excellent
restaurant, where delicious Japanese dishes (sushi and others) are served in ultra dramatic surroundings.

Zucchini (Clare): Fantastic service, beautifully-prepared inventive dishes, and stylish surroundings should make this Ennis newcomer a star.