Celebrate St. Patrick's Day
With These Recipes

 

by: Bobby McDonald

 

Wednesday, March 17th is the day that we celebrate St. Patrick's Day, the day that we all become a little bit Irish! Plan these great recipes for a wonderful celebration on St. Patrick's Day, if you're hosting a gathering of friends, or simply want to impress and educate your family about some Irish tradition!

 

Irish Soda Bread

 

• 3 cup(s) all-purpose flour
• 2 tablespoon(s) sugar, plus extra for sprinkling
• 1 1/2 teaspoon(s) baking soda
• 3/4 teaspoon(s) salt.
• 1/4 cup(s) butter, cut into pieces
• 1 cup(s) pecans, roughly chopped
• 1/2 cup(s) golden raisins
• 1/2 cup(s) dried bing cherries or cranberries
• 1/2 teaspoon(s) caraway seeds
• 1 1/2 cup(s) buttermilk

Directions

1. Heat oven to 375 degrees F. Combine flour, sugar, baking soda, and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Toss in pecans, raisins, cherries, and caraway seeds, then stir in buttermilk with fork until just blended. On a floured board, with lightly floured hands, knead 8 to 10 times.
2. On greased baking sheet, form doughinto 7" round. Cut a large X in the top. Sprinkle with additional sugar. Bake for 35 to 40 minutes until lightly browned and cooked through.

 

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Irish Lamb Stew

 

 

• 2 pound(s) boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
• 1 3/4 pound(s) white potatoes, peeled and cut into 1-inch pieces
• 3  large carrots, peeled and cut into 1-inch pieces
• 3 stalk(s) celery, thinly sliced
• 3  large leeks, white part only, halved, washed and thinly slice
• 1 cup(s) reduced-sodium chicken broth
• 2 teaspoon(s) chopped fresh thyme
• 1 teaspoon(s) salt
• 1 teaspoon(s) freshly ground pepper
• 1/4 cup(s) packed parsley leaves, chopped

Directions

1. Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

 

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Corned Beef Hash

 

• 2 teaspoon(s) canola oil
• 1  large onion, chopped
• 4 cup(s) diced cooked potatoes, or frozen hash-brown potatoes
• 1 cup(s) chopped lean corned beef brisket (4 ounces)
• 1/2 cup(s) reduced-sodium chicken broth
• 1/4 cup(s) chopped fresh parsley
• Salt & freshly ground black pepper, to taste
• 4  large eggs

Directions

1. In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sauté until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.
2. Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.
3. Divide hash among 4 plates. Place eggs on top of hash.

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Irish Emerald Cocktail

 

 

2 ounces Irish Whiskey
1 ounce Italian Vermouth

1 to 2 dashes orange bitters

Stir all ingredients well with cracked ice; then strain into
chilled cocktail glasses.

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Irish Coffee

 

 

• 3 cup(s) heavy or whipping cream
• 7 tablespoon(s) sugar
• 1 cup(s) Irish whiskey
• 6 cup(s) rich, hot brewed coffee
• Grated nutmeg or ground cinnamon (optional), for garnish

Directions

1. In a large mixing bowl, beat cream and 3 tablespoons sugar until very soft peaks form (consistency should be just pourable). Cover and refrigerate until ready to serve.
2. Heat 8 wineglasses by pouring very hot water into them. Drain water; add 2 tablespoons whiskey to each glass.
3. Stir remaining 4 tablespoons sugar into coffee until dissolved. For each drink , fill glass with coffee to within 1 1/4 inch from top. Hold large spoon upside down over top of glass; gradually pour whipped cream over back of spoon onto coffee (cream should float on top, about 1 inch thick). Sprinkle with nutmeg or cinnamon, if desired.

Serves 8

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