Lime sherbet makes a creamy and delicious milkshake that’s refreshing. Kids will love this shake and the green color makes it good for a non-alcoholic refreshment for St. Patrick’s Day.
This quick-rising recipe makes a delicious loaf and is easy to make. Currants are the traditional add-in, but raisins or dried cranberries may be substituted for variation. Pair with your favorite meat dish or stew.
Growing up we called this dish New England Boiled dinner. Honestly, I don’t know why I don’t make it more often. This year St. Patrick’s Day falls on the weekend and I’d rather not spend all day cooking, which means I’ll be cooking corned beef & cabbage in the slow cooker.
The best lamb stew this side of Dublin!
Where I come from we called this dish “New England Boiled Dinner.” Whatever you call it, it just wouldn’t be St. Patrick’s Day without it. This is a slow cooker recipe.
A rustic, hearty, stick to your ribs classic from Ireland. Soda Bread is made with flour, brown sugar, butter, buttermilk, salt, baking powder, and baking soda, which serve as the leavening agent. This version is full of plump sweet raisins. Perfect for breakfast and is also a great accompaniment to meaty stews.
Irish Soda Bread
This is one of the easiest breads to make! It’s great for Saint Patrick’s Day or anytime of the year for breakfast, dinner or teatime.
INGREDIENTS
2 1/2 Cups Unbleached Flour
1/2 Cup Sugar
2 Teaspoons Caraway Seeds
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1/2 Cup Currants
1 1/4 Cups Buttermilk or Sour Milk
2 Room Temperature Eggs
1/2 Teaspoon Vanilla Extract
Preheat your oven to 350 degrees. Grease a 9 inch round cake pan. In a large-size bowl combine flour, sugar, caraway seeds, baking powder, baking soda, cinnamon, and kosher salt. Stir in currants. In a medium-size bowl mix together buttermilk (or sour milk), eggs, and vanilla. Stir buttermilk mixture into flour mixture just to combine. Pour into prepared cake pan. Place in oven and bake for 45 to 50 minutes until done. Remember that not all ovens heat the same so check at 45 minutes by inserting a toothpick in the center (toothpick should come out clean). Remove from oven and cool in pan for 15 minutes. Remove from pan and let cool completely on wire rack. Makes 1 loaf that should provide about 10 servings. Serve with unsalted butter.
© Victoria Hart Glavin
Corned Beef
Growing up I adored Corned Beef & Cabbage and I still do today. I don’t have a drop of Irish in me, but who cares! Everyone is Irish on Saint Patrick’s Day! You just may want to put your cardiologist on speed dial this weekend.
INGREDIENTS
1 Three Pound Corned Beef
1 Bunch Fresh Cilantro
1 1/2 Cups Orange Marmalade
1/4 Cup Dijon Mustard
1/4 Cup Brown Sugar
Cabbage, Carrots, Turnips and Potatoes (Optional)
Preheat your oven to 350º F. Put the corned beef into a large size soup pot and fill with water. Place the bunch of cilantro into a large piece of cheesecloth. Tie the cheesecloth with string and place the cilantro bundle into the water with the corned beef. This keeps the cilantro from going all over the place. Bring to a boil and then turn down the heat to low. Cover the pot with the lid halfway on the pot. Simmer for 3 1/2 hours. The corned beef should be fork tender. In a small size bowl mix together the marmalade, mustard and sugar. When the corned beef is finished cooking take it out of the pot. If you are going to save the water for cooking the root vegetables then leave the cilantro bundle in the water. In a large size glass baking pan place the corned beef and pour the marmalade mixture all over it. Make sure to coat completely. Bake, uncovered, for 30 minutes until the marmalade glaze is crisp and browned. Remove from the oven and let it rest for 15 minutes. Transfer to a serving platter and serve with the vegetables of your choice. Serves 6
Tip: If you are boiling carrots, potatoes, turnips and cabbage make sure to add the cabbage at the very end of cooking the other root vegetables. Cabbage takes a lot less time to cook and you don’t want to end up with mushy cabbage.
Saint Patrick’s Day Corned Beef & Cabbage
In the U.S. and Canada, consumption of corned beef is usually associated with Saint Patrick’s Day. Corned beef is not considered an Irish national dish and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture. In Ireland, the closest traditional dish is bacon and cabbage. The bacon is more like Canadian style bacon or ham. Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was most likely due to the low cost of corned beef in the U.S. Corned beef was used as a substitute for bacon in the late 19th century. A similar dish is the New England boiled dinner which consisted of corned beef, cabbage and root vegetables such as carrots, turnip and potatoes which is popular in New England and parts of Atlantic Canada. Whoever you are and wherever you came from it is fun to make Corned Beef & Cabbage on Saint Patrick’s Day!
INGREDIENTS
1 ¾ Pounds Onions – Divided
2 ½ Pounds Carrots – Divided
6 Pounds Corned Beef Brisket
1 Cup Malt Vinegar
8 Ounces Stout Beer
1 Tablespoon Mustard Seed
1 Tablespoon Coriander Seed
½ Tablespoon Black Peppercorns
½ Tablespoon Dill Seed
½ Tablespoon Whole Allspice
2 Bay Leaves
3 Pounds Cabbage
2 ½ Pounds Small Red Potatoes
½ Cup Coarse Grain Mustard
½ Cup Dijon Mustard
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. In a heavy duty 4 gallon pot, place the corned beef, chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice and bay leaves. Add enough water to cover the corned beef and stir to combine. Bring to a boil, cover and simmer for about 3 hours or until meat if fork tender. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2 inch chunks. Slice each head of cabbage into 8 wedges. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer for about 20 minutes or until potatoes and cabbage are fork tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and coarse grained mustard complement the corned beef as optional condiments. Serves 12
Irish Soda Bread
Irish Soda Bread is super easy to make in no time at all. You don’t have to wait for dough to rise which makes this recipe a nice little quick bread.
INGREDIENTS
3 ¾ Cups Unbleached Flour
½ Cup Sugar
4 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Kosher Salt
¼ Pound Cold Unsalted Butter Cut Into Small Cubes
1 2/3 Cups Raisins
2 Teaspoons Caraway Seeds
3 Large Room Temperature Eggs
1 Cup Buttermilk
Preheat your oven to 400° F. Grease a 9×5 inch loaf pan. In a large size bowl whisk together the flour, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture is the texture of fine meal. Stir in the raisins and caraway seeds. In a medium size bowl whisk two of the eggs to combine. Whisk in the buttermilk. Pour the buttermilk mixture into the dry ingredients. Stir until just combined. Put the dough on a floured work surface and pat into a loaf. Now pat into the prepared pan. Beat the last egg to a mix and brush the top of the loaf with it. Using a sharp knife cut a ¼ inch deep lengthwise slash down the middle of the loaf leaving 1 inch margin at either end. Bake the soda bread in the middle of the oven for 1 hour until well browned. Remove from the oven and let sit for 10 minutes. Turn the loaf out onto a rack and let cool. Serve warm or at room temperature. Makes one 9 inch soda bread.
