St. Patrick's Day Recipes
Brought To You By Your
Silky Terrier friends, Lizzie 'n' Honey
Corned Beef And Cabbage
3 to 5 lbs. corned beef
Beer (enough to cover the beef)
1 tbsp. pickling spices (plus the spice packet that came with the beef)
3 or 4 carrots, peeled and quartered
2 or 3 onions, peeled and quartered
1 green cabbage, quartered or cut in wedges
Place the corned beef and it's juices in a large pot, and cover the meat with the beer. Bring the beer to a boil over high heat, when it just barely starts to boil, lower the heat to a simmer. Skim off the "scum" that forms on the liquid, then add the tablespoon of pickling spices plus the packet of spices that came with the corned beef. Simmer the meat, covered, for 45 minutes to an hour per pound or until tender.
During the last 45 minutes, add the carrots and onions and continue cooking. During the last 15 minutes, add the cabbage.
Transfer the beef to a carving board and let it rest for 5-10 minutes, then slice the meat across the grain. Arrange the sliced meat and vegetables nicely on a big platter and serve while hot.
Colcannon is said to be a traditional Halloween dish, but mom makes it on St. Patrick's Day and whenever else she cooks a corned beef. Honey and I LOVE corned beef, but we don't get very much because beef doesn't agree with us (we eat a lot of chicken though)!
Colcannon
3 cups cooked, seasoned, mashed potatoes
1-1/2 cups finely chopped cooked cabbage (Mom cooks
the cabbage in a bit of butter with some chopped onion & salt & pepper.)
3-4 chopped green onions, white and green parts
salt and pepper (optional)
melted butter
Combine the mashed potatoes, the chopped cooked cabbage and the chopped green onion, beat well (add salt & pepper if needed) then reheat the mixture thoroughly. Put a mound of Colcannon onto a plate, make a well in the center of the mound and fill the well with melted butter. Eat the Colcannon from around the outside of the heap, dipping your fork into the colcannon and then into the melted butter.
NOTE 1: You can make any amount of Colcannon you want, however much mashed potatoes you use, use half their bulk of cooked chopped cabbage.
NOTE 2: Mom often serves the Colcannon without the well of melted butter and it's still delicious.
Irish Coffee
Pour 1 jigger Irish whisky into a warmed goblet. Add 1 or 2 teaspoons sugar. Add hot strong coffee to within 1/2 inch of the top. Top with chilled sweetened whippped cream. Makes one serving.
Green Beer
Add green food coloring to a glass (or pitcher) of beer -- enough to make the beer a nice color of green, stir gently to distribute the food coloring evenly. You could also take white wine and make it green too.
Honey and I emailed our Auntie Sue and asked her for her favorite Irish recipes. Mom said Auntie Sue loves St. Patrick's Day as much as we do, and mom also said she's a very good cook. Here's her email and the recipes she sent to us.
Hi Girls,
Here are my Irish recipes that I think your Mum would like. Tell her that the soda bread is the one from our Woman's Day Encyclopedia of Cookery. It is really good the next day sliced and toasted - then topped with cold butter - yum! I think you'd even like it. I don't know if you'll like the Horseradish Sauce though. We think it tastes wonderful with the corned beef - it might be too spicy for you. Unless, of course, Mum has you eating habaneros. I've made the bread pudding twice - and what a treat! It puffs up while baking and looks quite pretty. I hope you like it! (The caramel sauce is great on ice cream too!) I'm anxious to see your St. Patrick's Day web page when it's done. I finally got speakers on my computer - so if you add a little jig, I'll do a dance.
Love, Auntie Sue |
Auntie Sue's Irish Bread Pudding
with Caramel-Whiskey Sauce
1 (2 lb) loaf sliced white bread, crusts removed
1/2 C. butter, softened
1/2 C. raisins
1/3 C. Irish Whiskey
2-1/2 C. Milk
2-1/2 C. Whipping Cream
1 Vanilla Bean, Slit
8 Eggs
1 C. Sugar
Cinnamon-sugar (about 1/4 cup)
Caramel-Whiskey Sauce
Spread bread slices with some of the soft butter. Toast lightly on one side. Cut bread in 1/2 inch squares and set aside.
Plump raisins in Irish Whiskey, set them aside.
Heat milk and cream with vanilla bean, scraping out seeds from bean. Cool. Discard bean. Set milk aside.
Beat eggs with sugar. Add to milk mixture. Stir in bread cubes and raisin mixture. Let stand 15 minutes.
Pour bread mixture into well-buttered 13 x 9 inch glass baking pan. Dot with remaining butter, sprinkle with cinnamon-sugar to taste. Bake at 350 degrees 45 to 60 minutes or until lightly golden on top. Serve with Caramel-Whiskey Sauce. Makes 8 servings.
Auntie Sue's Caramel-Whiskey Sauce
1-1/2 C. sugar
1/2 C. water
1/2 C. butter
1-1/2 C. Whipping cream + more if needed
1/4 C. Irish Whiskey
Melt sugar in water over low heat until caramelized. Add butter and 1-1/2 C. whipping cream and cook to desired consistency. Cool, then add whiskey and more cream for desired consistency, if necessary. Makes about 3 cups.
Auntie Sue's Horseradish Sauce
1/2 C. Whipping Cream
1 Tbsp. Dijon Mustard
2 Tbsp Prepared Horseradish
Dash Worcestershire Sauce
Salt, Pepper
Whip cream in bowl until it forms soft peaks. Combine mustard, horseradish and Worcestershire sauce in another bowl. Fold into whipped cream. Add salt and pepper to taste.
Irish Soda Bread
2 C. Unsifted All-purpose Flour
1-1/2 tsp. Baking Powder
3/4 tsp. Salt
1/4 tsp. Baking Soda
1 C. Buttermilk
Mix dry ingredients. Add buttermilk and stir to make a soft dough. Turn out on lightly floured board and knead for about 1 minute. Shape the dough into a round loaf about 8 inches in diameter. Put in a greased round pan or on a greased cookie sheet. With a sharp knife, cut a cross on the top. Bake in preheated moderate oven (350 deg.) for 40 minutes, or until done. Bread is done if it sounds hollow when tapped with the knuckles. Cool on its side before cutting. For a soft crust, wrap loaf in a tea towel and stand on its side to cool.
The following two recipes are from Linda Holleman, she posted them to the Yahoo Group "Kitchen Appliances and Recipes". Click here if you'd like to check out the group -- it's a good one! We haven't tried the recipes yet, but the recipes sure sound delicious to us!
St. Patrick's Day
Baby Greens with Irish Bacon
Makes 8 servings
1/2 pound thick-cut Irish bacon
1/4 cup cider vinegar
1 teaspoon sugar
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/3 cup vegetable oil
1/2 pound prewashed baby salad greens
1. Slice bacon crosswise into 1/4" thick strips. Fry until crisp in a Cast Iron skillet; drain and set aside.
2. In a pint jar with a lid, whisk together vinegar, sugar, mustard, salt and pepper. Add oil; cover and shake until combined.
3. Divide the greens among 8 chilled salad plates; top with bacon. Shake dressing and drizzle over salads. Serve immediately.
Note From Linda: Irish bacon is now available in supermarkets across the country. The wide meaty slices provide lots of flavor as a salad topping.
Blarney Stone Bars
Makes about 3-1/2 dozen
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 eggs
1 Tablespoon milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cups quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup English toffee bits
1/3 cup chopped pecans
4 drops green food coloring
3/4 cup vanilla frosting
Cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; add to the creamed mixture. Fold in the toffee bits and pecans. Spread into a greased 9" square baking pan. Bake at 350* F. for 20-24 minutes or until a toothpick comes
out clean. Cool on a wire rack. Add food coloring to frosting; spread over bars. Cut into diamond shapes.
