Post your St. Patrick's day menus/recipes here!

[chefker]

I thought that those of us who celebrate the feast of St. Patrick, perhaps we could swap recipes here. :) (Disclaimer: I realize that corned beef & cabbage isn't really a traditional Irish meal, but it is an Irish-American tradition! And delicious, besides. :) )

We will be having our traditional corned beef and cabbage for the main entree, along with buttermilk mashed potatoes, sauteed carrots & parsnips, and scallion-potato bread. Sometimes I make a Guinness beef stew instead, or in addition to, the corned beef; but I don't think I'll be doing that this year, or we'll end up with too many leftovers!

Now, for my favorite part of the feast: DESSERT. :D

I made this last year, and it was SO good: Guinness Chocolate Cake (http://http://www.epicurious.com/recipes/recipe_views/views/107105)

Thinking of making some Guinness Ice Cream (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19413,00.html) to have with the cake. I've made this before, and it's delicious--but I've never made it to serve with the Guinness cake. Hopefully it won't be TOO rich!

I might make an Irish soda bread and a loaf of barmbrack as well.

[jenjunum]

I'm not Irish but we're going to an Irish household for St. Patty's day. The host is preparing the meal but I volunteered to bring a dessert. I was going to bring a regular cake but I think I'll make your Guinness cake. It sounds great. I'm going to make a few modifications so I hope it still turns out. (I was going to half the recipe and only cook two layers.) I hope it turns out well.

[pyjammy]

Oh my gosh, I have GOT to make that Guinness Ice Cream for my husband for his birthday. Thanks for that link!!!

[Rosebud]

My family has a big St. Patrick's Day party every year, but we usually serve ham or roast chicken-- nothing specifically Irish. However, my mother makes an awesome Irish stew now and then which is to die for. This recipe looks pretty close to how she makes it (although she never uses the alcohol). It is SO good!

Irish Beef Stew

1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

Serves 4 to 6.

[Rosebud]

Also wanted to mention that Allrecipes.com has a special section on St. Paddy's Day food right now. Some recipes that look interesting:

Guinness Corned Beef (http://beef.allrecipes.com/az/GinnssCrndBf.asp)

Irish Spicy Cornbread (http://bread.allrecipes.com/az/IrshSpcyCrnbrd.asp)

Bacon and Cabbage Soup (http://bread.allrecipes.com/az/IrshSpcyCrnbrd.asp)

Irish Champ (Mashed Potatoes) (http://sidedish.allrecipes.com/az/100295.asp)

Soda Bread (http://bread.allrecipes.com/AZ/IrresistibleIrishSodaBrd.asp)

St. Patrick's Day Zucchini Oatmeal Cookies (http://cookie.allrecipes.com/AZ/StPatsDayZucchiniOatmeal.asp)

[paiger]

We'll be having:
My mom's recipe that everyone loves! Hopefully, corned beef will be on sale this coming week as it was last year. I'll get some guiness, too, since I LOVE IT!

Corned Beef and Cabbage

3-4 carrots
1 3-4lb Corned Beef Brisket
2 large onions
1-2 cups of water
also:
1 cabbage

Peel and cut carrots and onions: carrots should be in like 2 or so inches and onions should be quartered (for larger pieces). Layer 1st four ingredients in that order. Put corned beef w/ all the gross juice stuff from the package in the crockpot. There will be a small package of spices w/ it that you add on top. cook on low for 10-12 hours. It says on the recipe to add cabbage, cut in chunks, in the last 3 hours, but I'm never home to do this. I just cut it in chunks and cook it on the stove w/ like a 1/2 cup of water and season it w/ some salt and pepper, then add it on the platter or whatever for dinner. This is an old recipe of my mom's that comes out of one of her mom's recipe books and it is super duper good. however, the gross juice stuff in the meat package really is nasty looking as well as important to the recipe!!

[bookworm]

Ardathpaige, your recipe looks like what my mom used to make (now they go to a friend's house for St. Patrick's dinner). I summarize it as take a hunk of meat, a bunch of potatoes, and a couple of veggies and boil them until they are dead. :)

[MrsD]

A couple of years ago I did a corned beef brisket with a mustard sauce. Now I can't find the recipe and it was really good! Usually we just do a corned beef brisket in the crock pot, cooked cabbage, boiled potatoes and rye bread.

[BethIrish]

chefker, any chance you could post the recipe for your Guinness Chocolate Cake? The link isn't working for me.....

[pyjammy]

here, try this link for the chocolate cake (http://www.epicurious.com/recipes/recipe_views/views/107105):

(the other link just had a few too many letters in it. :D)

[Kinetic]

I am going to make Oatmeal Soda Bread this year to take to our St. Patrick's Day dinner at my parents' house. We'll be having Corned Beef & Cabbage, mashed potatoes, carrots. Even though we are not Irish, we always celebrated - when I was little, we would have green pancakes and green milk for breakfast!

Oatmeal Soda Bread
Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996

2 1/2 cups oatmeal
2 cups buttermilk
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
Flour for dusting
1/2 teaspoon butter

In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours.
In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour.

Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter.

Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter.

[Hello Kitty]

I used Ardathpaige's Corned beef in a crock recpie and it was really good. I think it turned out so much better than boiling it - very tender and juicy, but much more flavorful than the boiled version. One thing I did was layer the ingredients, and then I schmeared some dijon mustard over the top of the beef - a couple Tbsp. Yum!

I also used the Oatmeal Soda Bread recipe posted by Kinetic- I was a little wary b/c the reviews on Food Network weren't so good, but it turned out to be pretty good. I had never eaten soda bread before, so I wasn't sure what to expect, but my dad gave me the 'thumb's up' on the bread, so I assume it turned out right. I halved the recipe and it was just right for 4 people.

[ajlanden]

Silly question...but if I add green food coloring to beer, will it be GREEN enough? I never know how they get that awesome green color in bars.

Thanks!

[Rosebud]

Cooking Light has a bunch of new St. Patrick's Day-inspired recipes. Some that look interesting:

Irish Colcannon and Thyme Leaf Soup (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1591092)

Green Onion Champ (Mashed Potatoes) (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1591095)

Roasted Wild Salmon and Dill (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1591093)

And from Martha Stewart Living:

Clover Cookies (http://www.marthastewart.com/page.jhtml?type=content&id=channel191428&catid=cat390&navLevel=4)

[GoCougs]

Silly question...but if I add green food coloring to beer, will it be GREEN enough? I never know how they get that awesome green color in bars.

Thanks!

I think so, but I've honestly never tried it. My only thought re: getting the right color green would be to use a really light-colored beer, like a Bud Light or an Amstel Light (or something similar) so the food coloring can really stand out.

[Rosebud]

Lemon-Irish Whiskey Cake Recipe

Ideally this recipe should be started the day before baking.

1 lemon, zest of, cut into julienne
3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor)
3 eggs, beaten
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
2 cups flour
3/4 cup almonds, ground
1 pinch salt

Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan. Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake for about one hour, until golden brown, and a toothpick inserted in the center comes out clean. Serves 10.

Bunratty Castle Pork Ribs with Honey-Whiskey Sauce

You'll never be able to duplicate the entertainment from the Shannon Heritage castle feasts (at Bunratty, Knappogue, and Dunguaire), but you can recall your visit with these pork spareribs featured on the Bunratty menu.

5 pounds pork spareribs

For the Honey-Whiskey Sauce:
1 tablespoon vegetable oil
1 onion, peeled and sliced
1 garlic clove, minced
1/4 cup honey
1 cup Irish whiskey
1 teaspoon Worcestershire sauce
2 tablespoons tomato ketchup
Juice of 1 lemon
4 cups homemade chicken stock or canned low-salt chicken broth
1/2 cup demi-glace or concentrated chicken broth

Put the ribs in a large pot or Dutch oven and cover with cold water. Bring to a boil, then cover and reduce heat to simmer. Cook until fork tender, about 1 hour, skimming the water occasionally to remove the foam. Transfer to a large baking pan. Preheat oven to 350 degrees F.

To make the sauce: In a medium saucepan over medium heat, heat the oil and cook the onion and garlic until soft, about 3 minutes. Stir in all the remaining ingredients except the demi-glace or concentrated chicken broth and bring to a boil. Cook until the sauce reduces by half, 10 to 15 mintues. Stir in the demi-glace. Pour half the sauce over the ribs and bake, turning once, until the ribs begin to brown, 30-40 minutes. Slice the meat into 4 or more ribs per person and serve with remaining sauce.

Serves 4 to 6 as a first course

[MrsBeckyLP]

Sorry, but I have to do this: My St. Patrick's Day menu ... Omelets in the morning with friends and family, Screwdrivers, Bloody Marys and green beer. (My hometown has the largest St. Patty's parade and festival in the state of Wisconsin, but it's pretty much a big drinking fest. I go back every year just for it!)

And green food coloring to light beer does the trick!

[kk junebug]

Silly question...but if I add green food coloring to beer, will it be GREEN enough? I never know how they get that awesome green color in bars.

Thanks!


add a few drops to ea. glass...or to a pitcher and it most certainly will be green!
AND, if you add green food coloring to a glass of milk...your poo will turn green
:D

[Rosebud]

I might have a small St. Patrick's Day lunch for a few close friends & neighbors this year. Here's what I'm thinking about for a menu:

Irish Stew (haven't chosen the recipe yet)
Thyme-Cheese Scones (http://www.latimes.com/features/food/la-fo-quickbread28feb28,1,50821.story?page=2&coll=la-headlines-food)
Green Onion Champ (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1591095)
Irish Cream Bundt Cake (http://allrecipes.com/Recipe/Irish-Cream-Bundt-Cake/Detail.aspx)

Thoughts?

Also, I saw this recipe online and it looked interesting. I probably won't use it this year, though.

Irish Potato Cake (http://allrecipes.com/Recipe/Irish-Potato-Cake/Detail.aspx)

[chefker]

Rosebud, I have made that Bundt cake, and it is SO good! Mmm. There goes my diet. ;)

We're having a dinner party this Saturday (as usual), and having the usual fare.

I'm also going to try re-creating a recipe I made years ago by just throwing some ingredients together. I wish I had written everything down! I made Guinness-glazed chicken wings, and they were awesome.

I'm pretty sure I used 1 (or 2?) bottles of Guinness; a few squirts of honey; couple of blobs of Dijon mustard; 1/4 c. of brown sugar. IIRC, I mixed the whole lot together, and poured it over a roasting pan full of chicken wings, and cooked them until done in the oven. I hope my memory's correct on all this!

[GoCougs]

Does anybody have a good (and easy) Shepherd's Pie recipe??

[May27JnJ]

I'd like a fun recipe. Basically an all green dinner. Any ideas?

[Dettes]

Here is my Shepherd's Pie recipe. Its very easy and pretty tasty. Sorry, the measurements are all approximate as I am not a big measurer:

Ingredients
1.5 lbs ground beef (I sometimes use ground turkey for a lighter version)
1 large onion, chopped
2 carrots, shredded
mixed vegetable (I use succotash, but any combo of string beans, corn, carrots etc. would do)
2 tbsp flour
1 cup beef broth
heaping tbsp tomato paste
3 lbs potatos - boiled and mashed with milk, butter, salt and pepper

Make mashed potatoes
Brown ground beef with onions and carrots
Add flour and beef broth to meat, mix well
Simmer for a minute or two then add tomato paste, cook another 2 mins.
Transfer meat mixture to baking dish
Layer vegetables on top of meat
Spread mashed potatoes on top of vegetables
Dot potatoes with butter
Bake at 350 degrees for approximately 30 mins or until misture starts to bubble and potatoes start to brown.

Enjoy!

[GoCougs]

Here is my Shepherd's Pie recipe. Its very easy and pretty tasty. Sorry, the measurements are all approximate as I am not a big measurer:

Ingredients
1.5 lbs ground beef (I sometimes use ground turkey for a lighter version)
1 large onion, chopped
2 carrots, shredded
mixed vegetable (I use succotash, but any combo of string beans, corn, carrots etc. would do)
2 tbsp flour
1 cup beef broth
heaping tbsp tomato paste
3 lbs potatos - boiled and mashed with milk, butter, salt and pepper

Make mashed potatoes
Brown ground beef with onions and carrots
Add flour and beef broth to meat, mix well
Simmer for a minute or two then add tomato paste, cook another 2 mins.
Transfer meat mixture to baking dish
Layer vegetables on top of meat
Spread mashed potatoes on top of vegetables
Dot potatoes with butter
Bake at 350 degrees for approximately 30 mins or until misture starts to bubble and potatoes start to brown.

Enjoy!

Thank you!

[Rosebud]

A fun idea from Epicurious:

Irish Cheddar & Stout Fondue (http://www.epicurious.com/recipes/recipe_views/views/234120?mbid=rss_epinr)

[LIZNKEITH]

Rosebud,
I’m planning on making the Guinness Corned Beef you posted on the first page. If I wanted to make cabbage to go along with it, would I just throw it in the roaster with the brisket?

chefker,
How do you prepare your Buttermilk Mashed Potatoes? Just substitute bettermilk instead of milk, or do you add anything else in addition to it?

I’m getting so many yummy ideas in here!! So far, this is my menu:

Dinner:
Guinness Corned Beef & Cabbage
Irish Whisky Ribs (dad doesn't like corned beef)
Soda Bread
Champ, or Buttermilk Potatoes chefker posted

Dessert:
Chocolate Stout Cake

Beverages:
Guinness
Harp
Bunratty Irish Mead

[chefker]

LIZNKEITH, I just substitute buttermilk for regular milk with my mashed potatoes. Usually I will use Yukon Gold potatoes, and sometimes will mix in a blob of sour cream (along with the buttermilk). We like that extra tang it gives the potatoes.

This year I might make champ, but use the buttermilk like I normally do. I don't know how DS will take to green onion, but I may just make a batch of 'plain' potatoes for him just in case he decides to be picky. :)

[LIZNKEITH]

Thanks, Kerrie! I'll probably have to leave the onions out of a batch for DH and DD, so I guess I'll end up making both.

[HeatherFL]

I thought this article might be helpful for those doing a St. Patrick's Day Menu:

ChowHound.com St. Patty's Day Menu Article (http://www.chow.com/stories/10489)

~H.

[strawberry4]

This sounds heavenly!!

Irish Cream Bundt Cake
INGREDIENTS
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.

3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.

4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

[conneals]

I have made the Irish Cream Bundt cake recipe before and it is faboo!

[Rosebud]

Some more St. Patrick's Day recipes:

Corned Beef and Carrots with Marmalade-Whiskey Glaze

Nonstick vegetable oil spray
1 cup sweet orange marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg
1 tablespoon Dijon mustard plus more for serving

1 2- to 2 1/4-pound piece lean fully cooked corned beef
12 carrots, peeled, halved lengthwise
Fresh parsley sprigs

Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.

Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.

Prep: 20 minutes; Total: 55 minutes (includes roasting time)
Servings: Makes 6 servings.


Bacon and Cabbage Soup

1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
5 1/2 cups chicken stock or low-sodium chicken broth
4 Turkish bay leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces

In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.

In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve. Serves 4.


Irish Brown Bread

2 cups whole-wheat flour
2 cups all-purpose flour plus additional for kneading
1/2 cup toasted wheat germ
2 teaspoons salt
2 teaspoons sugar
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
2 cups well-shaken buttermilk

Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.
Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.

Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.

Cooks' notes:
- Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day.
- Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days.

Recipes from Epicurious.com (http://www.epicurious.com/recipesmenus/holidays/stpatricks/recipes)

[eponymous]

I'm planning to have seven people for home-cured corned beef, and I'm trying to figure out how many pounds of beef brisket I need... and how many pounds of carrots and potatoes. :) Any advice?