St. Patrick's Day Recipes
There's no requirement that you have to be Irish
to celebrate St. Patrick's Day. I think that the patron saint of Ireland
would be happy to have every ethnicity celebrate the day!
Every year at our house, we celebrate St. Patrick's
Day with corned beef, cabbage and the other root vegetables that we like.
Although I don't know that you would find corned beef on a menu in Ireland,
Americans like to prepare this satisfying dish on March 17. The glaze,
added at the last minute, adds a good sweet contrast to the somewhat salty
6 carrots, peeled
4 medium red potatoes, peeled and halved
1 small head of cabbage, cut into wedges
Simmer corned beef in a covered pot
for approximately 1 hour per pound. 2. During the last 45 minutes
of cooking time, add prepared turnips, parsnips, potatoes and carrots
to the pot. Remove vegetables as they are tender. Add wedges of cabbage
for the last 15 minutes.
With a slotted spoon, remove meat to
a 9x13" baking pan. Arrange vegetables around the meat.
|1 1/2 t. cornstarch
3 T. brown sugar
|1/4 t. dry mustard
pinch of ground cloves
1/3 c. water
Mix cornstarch, brown sugar, dry mustard,
ground cloves and water in a small pan. Cook and stir this mixture
over medium heat until thick. Spoon the glaze over the meat (some
of glaze may be drizzled over the vegetables, too) and broil for about
5 minutes, until bubbly.
I have tried various versions of Irish Soda Bread but always come back
to this one. Whole wheat flour and wheat germ contribute to a chewy
texture that I like. Buttermilk adds moistness.
The bread tastes wonderful fresh from the oven, but it is delicious
as well toasted and served with butter and honey. Additionally, it freezes
Irish Soda Bread
large round loaf
2 t. baking soda
2 t. baking powder
1 1/2 c. buttermilk
2 T. butter, melted
1/2 c. currants or raisins (optional)
- Measure first seven ingredients into
a bowl. With a fork, stir in buttermilk and melted butter. Mix until
blended but still lumpy. Add currants or raisins.
- With floured hands, shape into a round
loaf and put into a greased and floured round cake pan. Cut a cross
on top with a large floured knife.
- Bake at 425 for 35 minutes.
In keeping with the shamrocks and the coming of other green spring
things, a St. Patrick's Day meal calls for a green dessert. This might
be as simple as pistachio or mint chocolate-chip ice cream. Or, what
about vanilla ice cream drizzled with crème de menthe? However,
I plan to make a Pistachio-Chocolate Marble Cake and serve it with the
classic after-dinner drink, Irish Coffee.
Pistachio-Chocolate Marble Cake
|1 pkg. white or yellow cake mix
1 pkg. instant pistachio pudding mix
|1 c. water
1/3 c. oil
1/2 c. chocolate Hershey syrup
In a large bowl, mix together first five
ingredients. Beat well.
Pour about 2/3 of the batter into a greased
and floured tube or bundt cake pan. Mix chocolate syrup into the remaining
batter and pour it over the top. Do not stir the two batters together;
they will marble as they bake.
Bake at 350 for 50 minutes or until cake
tests done. Cool cake and remove from pan. Sprinkle with confectioner's
sugar or drizzle with chocolate glaze.
|1 c. chocolate chips
2 T. butter
|2 T. light corn syrup
3 T. milk
pinch of salt
Stir chocolate chips and butter over low
heat till melted and smooth.
Beat in corn syrup, milk and salt.
Traditionally, Irish Coffee is served in special glass cups. It tastes
almost as good when sipped from regular coffee mugs. If sugar cubes
are used rather than granulated sugar, the whipped cream will float
on top for a longer time!
8 sugar cubes
4 oz. (one-half cup) Irish whiskey
4 c. hot strong coffee (or decaf)
1/4 c. heavy cream, whipped
- Put 2 sugar
cubes into each mug.
- Add 2 tablespoons whiskey to each.
- Fill with coffee. Float a heaping tablespoon
of whipped cream on top. (Do not stir!) Serve immediately.