Delicious St. Patty’s Day Recipes (All Irish All Day)

There is one time during the year, and one time only, where I suspend all my ethnic and regional food preferences and embrace all things Irish. I am, of course, referring to the one and only St. Patrick’s Day.

Celebrated annually on March 17 in honor ofIreland’s patron saint this holiday, brings out the Irish in everyone. St. Patrick was born between 370 and 390 C. E. whenRome ruled theBritish Isles. As a missionary he helped convert the Irish to Christianity using a shamrock to explain the Trinity. With immigration from Ireland to the United States one of the best ways to establish a new life Irish nationals have been celebrating St. Patrick’s Day  in the United States back as far as 1737 when Boston held its first St. Patrick’s Day parade.

How all this history translated into the green beer and rivers dyed green and crazy parades we celebrate with today is not for me to speculate on. Suffice it to say, the Irish have their own wonderful food traditions for the day and it behooves all of us to become “just a little Irish” and join the celebration with wonderful food, a few Irish ditties and perhaps a pints or three of ale.

CLASSSIC IRISH SODA BREAD

4 cups flour

4 teaspoons baking powder

1 cup sugar

1/2 teaspoon salt

1 teaspoon caraway Seeds

1 1/2 cups raisins

2   eggs beaten

1 cup butter or margarine, melted

1 cup milk

Preheat oven to 350. Lightly grease a loaf pan. Place raisins and caraway seeds in a large bowl. Sift together flour, baking soda, sugar and salt. Pour sifted mixture over raisins. Add butter, eggs and milk to the bowl; mix well. Mold dough into a loaf shape on a floured board. Place dough in greased pan and bake for one hour, or until bread tests done.

RAISIN IRISH SODA BREAD

This version tastes even better the second day and is great for breakfast.

4 1/4 cups flour (up to 4 — 1/2 cups)

4 teaspoons baking powder

1/2 teaspoon baking soda

1   teaspoon salt

3   tablespoons sugar

1   tablespoon caraway seeds

1 cup raisins

2 cups buttermilk

butter

sugar

Preheat the oven to 350.  Grease a 9-inch black cast-iron skillet or cake pan and dust with flour. In a large bowl, mix 4 cups of the flour with the baking powder, baking soda, salt, sugar, and caraway seeds. Add the raisins, mixing them in with your fingers to make sure they are separated. Add the buttermilk to the bowl and mix with a fork until the mixture forms a dough. Sprinkle about 1/4 cup more of the flour on a board or counter. Turn out the dough and knead for about 5 minutes, working in the flour from the board and forming the dough into a smooth round loaf about 8 inches in diameter.  (If the humidity is high and the dough is very sticky, you may need to add another 1/4 cup of flour to the board.)  Press the dough evenly into the prepared skillet or pan and cut a cross 1/2 inch deep across the top. Bake for 1 hour and 15 minutes, or until the loaf sounds hollow when rapped on the bottom.  Remove the loaf to a wire rack and rub the top with butter. Sprinkle with sugar. Let the bread cool completely before slicing. Makes one large loaf.

IRISH COFFEE

4 cups strong fresh coffee

1/4 cup sugar

1/2 cup Irish whiskey

1 cup   whipping cream

2 tablespoon sugar

2 tablespoons Irish whiskey

Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.)  Meanwhile whip 1 cup whipping cream until light. Beat in the 2 tablespoons of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top. Serves 4 to 6 depending on the size of the mugs.

CLASSIC CORNED BEEF AND CABBAGE

3 pounds corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and julienned

1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

Add whole potatoes and carrots, and cook until the vegetables are almost tender. Approx 35 to 45 minutes. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain. Serves 5 to 6

DIJON CORNED BEEF AND CABBAGE

2   cups water

1/4 cup honey

2 tablespoonsDijonmustard, divided

1 medium cabbage head, cut into 8 wedges

3 tablespoons butter or margarine, softened

1 1/2 teaspoons fresh dill chopped OR 1/2 teaspoon dried dill weed

2 1/2 pounds corned beef brisket

Preheat oven to 350. Place the brisket and water in Dutch oven, cover tightly and cook 1 hour (It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours more,   or until meat is tender.  Remove brisket from cooking liquid and place,   flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes.  Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed.  Meanwhile, steam cabbage 15 to 20 minutes, or until tender.  Combine remaining

mustard with butter and dill; spread over hot cabbage wedges.  Carve

brisket diagonally across the grain into thin slices and serve with

cabbage.

JAMES BEARD’S IRISH STEW

Proper Irish stew is made with lamb, however, beef may be substituted if you must. Plan ahead to make the lamb stock a day in advance. I have used beef and beef broth and it comes out quite nicely.

3 to 3-1/2 pounds lamb shoulder

1 pound neck of lamb

2 quarts water

1 medium onion stuck with 2 cloves

1 large bay leaf

2 large garlic cloves

1 Tablespoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon thyme

Parsley sprig

3 thinly sliced medium onions

3 leeks split in half and cut in small dice

Additional bay leaf

1/2 teaspoon nutmeg

4 medium potatoes, finely diced

2 Tablespoons finely chopped parsley

Preparation:

Have the butcher bone the lamb shoulder and give you the bones.

Put the bones and neck in a deep saucepan with 2 quarts water. Bring to a boil and boil 5 to 6 minutes, skimming off the scum from the surface. Add the onion stuck with cloves, and the bay leaf, garlic, salt, pepper, thyme, and parsley. Bring to a boil again, reduce the heat to simmer, and simmer 2 to 2-1/2 hours to a strong broth. Strain, and put in the refrigerator overnight. Next day, skim off the fat.

Remove all fat from the lamb shoulder and cut the meat into pieces 1 inch wide and 2 inches long. Put the meat in a heavy pan with the sliced onions, leeks, additional bay leaf and thyme, nutmeg, and enough lamb broth to come 1 inch above the meat. Bring to a boil, skim off the scum, reduce the heat, and simmer, covered, 1 hour, then test the meat for tenderness. If it still seems a bit tough, give it another 15 minutes, then add the diced potatoes. Cook 30 minutes, until the stew is slightly thickened by the potatoes, then taste for seasoning. You will probably find it needs salt — 1 to 2 teaspoons should be sufficient — a few grinds of pepper, and a touch of nutmeg. Let this cook a little to blend with the stew, then add the chopped parsley and cook just 1 minute more. Serves 6 to 8

From James Beard’s American Cookery by James Beard (Galahad Books)

IRISH WHISKEY CAKE

2 cups golden raisins

3 tablespoons grated lemon zest

1/4 cup whiskey

3/4 cup butter, softened

1 cup light brown sugar

3 egg yolks

3 egg whites

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground cloves

1 teaspoon baking powder

2 cups sifted confectioners’ sugar

1 lemon, juiced

Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350. Sift the flour, salt, cloves and baking powder into a bowl and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins. In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack. To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.

Serves 8 to 10.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: