St. Patrick's Day Recipes

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- Corned Beef and Cabbage
- Potato Soup
- Champ
- Colcannon
- Rhubarb Fool
- 4 leaf clover shapes steak
- Irish Soda Bread
- Another version of Irish Soda Bread
- Irish Coffee Dessert
- Irish Punch
- Leprechaun Lime Drink
- St. Patrick's Day Punch
- Shamrock Sandwiches
- Blarney Stone Bars
- Green Food Surprises
- Irish Cheese Puffs
- Dublin Coddle
- Irish Beef Tenderloin
- Cabbage Rolls
- Steak and Guinness Pie
- Irish Stew
- Another version of Irish Stew
- Irish Boiled Dinner
- Shepherd’s Pie
- Bailey's Irish Cream Chocolate Truffles
- Amaretto Irish Cream Cheesecake
- Bailey's Irish Cream Cake
- Hafferty's Irish Baileys Cream (Green) Cake
- St. Patrick's Day Links

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Corned Beef and Cabbage:

5 lb/2 kg joint of corned beef
1 large cabbage
bay leaf
2 large onions
cold water to cover
2 large carrots
ground black pepper
4 potatoes
(serves four to six)

Quarter the cabbage and put aside.
Peel and slice the other vegetables.
Cover the meat with the water and bring to the boil.
Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes.
Add the cabbage and cook for a further 30 minutes.
Serve the meat surrounded by the vegetables with additional mashed potatoes.

Potato Soup:

The basis of a good soup - especially a simple soup such as this - is a good stock. The soup should be made with a white stock, that is, water in which a chicken, ham or bacon has been boiled.
Alternatively, stock can be made from a ham bone or chicken carcass boiled with a few root vegetables and herbs as available, and an onion. The stock should be drained, allowed to cool and the fat removed from the surface.

6 medium potatoes
2 medium onions
3pt/ 1/2 l/ 6 cups stock or milk and water mixed
1tbsp butter
parsley
salt and pepper
(serves six)

Peel and dice the potatoes and chop the onions. Melt the butter and gently cook the onions and potatoes in a covered saucepan until soft but not colored. Add the liquid, adjust the seasoning to taste, sieve if wished and serve in bowls decorated with a little chopped parsley.

Champ is a simple warming dish which is cheap, easy to produce and very filling.

8 medium potatoes, peeled
small bunch of scallions (spring onions)
1/4 pt/125ml/1/2 cup milk
salt and pepper
knob of butter per person
(serves four)

The best way to prepare the potatoes is to cook them in a steamer and then pass them through a food mill. Alternatively, boil until soft but not mushy, drain and return them to the heat to dry somewhat before mashing. In any case keep hot. Chop the scallions finely, both green and white parts, and cook for 5 minutes in the milk. Beat this mixture into the mashed potatoes until smooth and fluffy, season to taste and serve a large mound on each plate with a good knob of butter melting into the top. Each forkful is dipped into the melted butter as it is eaten. Very good with a glass of cold milk.

Colcannon is made in much the same way as champ, but with the addition of cabbage.
In parts of the country white cabbage is always used. In any case, shred and chop a small cabbage (discard the stump) and cook until tender. Beat into the potato mixture and serve as above.

Rhubarb Fool:

A fruit fool is a simple and delicious dessert, rich and creamy - but not overly so.

6-8 plump sticks of rhubarb
4oz/25g/1/2 cup sugar
small knob of butter
250ml/1/2pt/ 1 cup whipping cream
serves 4

Cut the rhubarb into chunks and sweat with the sugar and butter over a low heat until cooked but not mushy. Liquidise or pass through a food mill. When cold, fold into stiffly-whipped cream. Allow to set in the fridge and serve with Lady finger or Boudoir biscuits. Apple or gooseberry fool is made in exactly the same way, except that in the case of gooseberries the purée should be sieved to remove pips. It may be necessary to adjust sugar to taste.

Source: Ireland Eye.com

4 leaf clover shapes steak:

Make 4 leaf clover shapes steak ( Just cook it like normal steak but first shape it into a clover.)

Irish Soda Bread:

1 tablespoon baking soda
1 tablespoon sugar
4 cups flour
2 1/3 teaspoons salt
1/4 teaspoon cream of tartar
2 cups buttermilk
1 tablespoon butter

Thoroughly combine baking soda, sugar, flour, salt and cream of tartar. Make a well in the center. Add buttermilk and mix lightly and quickly with a fork. Turn out onto a lightly floured board and knead for one minute. Shape into a circle, about 1 1/2 inch thick. Place on a greased cookie sheet. Make a large cross in the top. Bake in a preheated 375°F oven for 40-45 minutes.
Cool on a wire rack. Brush top with butter while still warm. Cool before slicing to serve. Variations: 1 cup raisins, craisins, citron or dried fruits and a few tablespoons caraway seeds may be added. 1/2 yogurt or sour cream and 1/2 milk may be substituted for buttermilk.

Another version of Irish Soda Bread:

2 cups biscuit mix
1 cup whole wheat flour
3 tablespoons brown sugar
1/2 tsp. salt
3 tablespoons butter or oil (leave out to reduce calories)
2 eggs beaten
1 tablespoon caraway seed
1/2 cup golden raisins
3/4 cup buttermilk or milk

In a large bowl, combine the biscuit mix ,flour, brown sugar, salt and butter. Mix well with your fingers until fine crumbs form. Mix in caraway, and raisins; add the buttermilk or milk and beaten eggs . Stir until well blended. Shape into 2 pie or cake tins. Bake in a 375F oven until deep golden, 30 to 35 minutes. Serve warm or cool. Cut into wedges.

Source: Kitchen Project

Irish Coffee Dessert:

1 envelope unflavored gelatin
1/4 c. cold water
1 tbsp. instant coffee
1 1/2 tsp. unsweetened cocoa powder
1 1/3 c. milk
1/3 c. light brown sugar
2 tbsp. Irish whiskey
1/2 c. whipping or heavy cream

In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. Stir in instant coffee and cocoa until dissolved. In blender, process milk, sugar and whiskey. While blending, gradually add gelatin mixture through feed cap and cream until blended and frothy, about 1 minute. Pour into dessert dishes and chill until set, about 2 hours. Garnish, if desired, with additional whipped cream and cocoa powder.

Irish Punch:

Put lime Sherbet in a bowl and add 7 up or any lemon lime drink.
For a more tart flavor add fresh or bottled lemon juice.

Source: Kitchen Project

Leprechaun Lime Drink:

1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 tbl. sugar
2 cans (12 oz each) lemon-lime soda, chilled
1 to 2 cups crushed ice

In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice. Pour into glasses.
Yield: 7 cups

Source: St. Patrick's Day Goodies

St. Patrick's Day Punch:

1/2 cup milk
1 scoop of vanilla ice cream
4 drops mint extract
2 ice cubes
2 drops of green food coloring

Combine the above ingredients in a blender. Mix unto smooth. Pour into a frosted 16-ounce glass. Add a splash of seltzer water and top with a drop of whipped cream.

Source: St. Patrick's Day Goodies

Shamrock Sandwiches:

1 pkg. (8oz) cream cheese softened
1/4 cup mayonnaise
2 tbl. Dijon mustard
1 pkg. (2-1/2 oz) thinly sliced cooked corned beef, chopped
2 tbl. grated red onion
2 tsp. snipped fresh dill or 3/4 tsp. dill weed
1/4 tsp. salt
1 LB thinly sliced slice seedless rye bread
Fresh dill sprigs, optional

In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add corned beef, onion, dill and salt; mix well. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread. Spread tablespoonfuls of filling over half of the bread; top with remaining bread. Garnish with dill if desired. Yield: 16 sandwiches.

Source: St. Patrick's Day Goodies

Blarney Stone Bars:

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 eggs
1 tbl. milk
1 tsp. vanilla extract
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup English toffee bits
1/3 cup chopped pecans
4 drops green food coloring
3/4 cup vanilla frosting

In a mixing bowl, 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-in.square baking pan. Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean. Cool on a wire rack. Add food coloring to frosting; spread over the bars. Cut into diamond shapes. Yield: about 3-1/2 dozen.

Source: St. Patrick's Day Goodies

Green Food Surprises:

Green Milk. Place 2 or 3 drops of green food coloring in a clear glass. When ready to eat pour milk in glass. Like magic, the milk will swirl green.

Shamrock Pancakes. Add green food coloring to pancake batter and cook in the shape of a shamrock.

Green potatoes. Blend green food coloring with milk for mashed potatoes.

Shamrock Pizza. Shape a shamrock on a large baking sheet with three circular pizzas. For stem, use a thin rectangular pizza. Mix equal amount of green food coloring wand water: brush on outer edges of crust. Shake grated cheese with remaining food coloring mixture in a sealed container. Top pizza with "green" cheese and other favorites Bake as usual.

Source: St. Patrick's Day Goodies

Irish Cheese Puffs:

1/2 c. Parmesan cheese
1 c. mayonnaise
1 sm. onion, chopped
Round circles of toasted white bread or cocktail rye bread

Blend ingredients together and spread over toast and place under broiler until golden brown and bubbly. Serve hot.

Dublin Coddle:

Dublin Coddle (aptly named due to it being a favorite in Dublin) is a traditional Irish dish consisting of layered sausages, streaky rashers (bacon), sliced potatoes, and onions. The flavor is enhanced with the addition of parsley, salt, and pepper. The term “coddle” refers to the way that this recipe is prepared – which is that it the mixture is heated just below the boiling point.

Serves 6.

2lb Irish pork sausages
1lb streaky bacon slices, cut into 1 inch pieces
2 large (or 3 medium) onions, skinned and sliced thickly
4 large (or 6 medium) potatoes, peeled and sliced thickly
2 carrots, sliced thickly
4 cups of stock
Salt and pepper
Freshly chopped parsley

1. Bring the stock to a boil and add the sausages and bacon.

2. Boil for five minutes.

3. Remove the sausages and bacon and keep the stock.

4. Slice each sausage into 4-6 pieces.

5. Layer one third of the potatoes into the bottom of saucepan.

6. Layer half of the sliced onions on top.

7. Add half of the sausages and bacon.

8. Layer the next third of the potatoes, followed by the remainder of the onions, sausages, and bacon.

9. Top the whole thing with the last third of the potatoes.

10. Pour the saved stock over the mixture to the point where everything is just covered.

11. Season to taste, then cover and simmer (or “coddle”) for one hour.

12. Serve hot in a bowl and garnish with parsley.

Source: Celtic by Design

Irish Beef Tenderloin:

5-6 oz beef tenderloin steaks (Filet Mignon)
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1 1/2 teaspoons freshly cracked green peppercorns*
1 tablespoon chopped shallots
1/2 tablespoon minced garlic
1/4 cup Guinness or dark Irish Ale
3 tablespoons smoked ham, chopped
1 cup demiglace
1 tablespoon chopped parsley
1-2 tablespoons butter

*Note: Mixed or black peppercorns may be substituted if green are not available. Sprinkle tenderloin steaks with salt and cracked peppercorns (to crack peppercorns, place in a Ziploc and crush with the side of a cleaver or a heavy frying pan or rolling pin). In a heavy skillet (cast iron works best) saute steaks until medium rare (or as you like it). Set aside on a warm platter. Pour beer or ale into the skillet to deglaze. Add ham, shallots and garlic, and demiglace. Simmer until the quantity of the sauce has reduced by 1/4-1/3 of the volume. Add parsley and butter to sauce; serve over steaks.

Cabbage Rolls:

2 lbs ground beef
1 lb ground pork
3 medium onions, chopped
4 cups cooked white rice
3 tablespoon butter
3 medium heads cabbage, frozen and thawed
salt and pepper to taste
onion, garlic, basil to taste
3 x 28 oz cans tomato sauce

This is a great recipe for those who do not want to boil the cabbage and brown the meats. Place cabbage heads in a chest freezer for 2 or 3 days prior to day of making the rolls. The night before making the rolls, remove cabbage from freezer and allow to defrost overnight. Remove core from cabbage heads and discard. Line aluminum baking pan with a thin layer of tomato sauce, topped with first few cabbage leaves. In skillet, melt butter, sauté until tender. Meanwhile, prepare rice per directions. In a very large mixing bowl, combine beef and pork, onions and cooked rice. Add salt and pepper and all spices. Mix together very well. Peel cabbage from head (the cabbage leaves will virtually fall off), spoon meat mixture onto cabbage leaf. Roll leaf, folding ends in and place in baking dish seam side down. Continue until baking dish is full. DO NOT STACK ROLLS. Add a coating of butter to the top of each roll. Pour tomato sauce over top. Cover with foil and bake in a preheated 350°F oven for 90 minutes.
Let stand for 10 minutes and serve.

Steak and Guinness Pie:

1 1/2 lbs. Beef Round Steak cut in cubes.

1/2 C flour

1 onion chopped

3 strips of bacon chopped

3 chopped prunes or 2 T raisins

1 T brown sugar

1 bottle Guinness stout beer.

Pie Pastry to cover casserole dish (Enough for a double crust Pie). Flour the beef and heat a large Dutch oven to medium hot on the stove. Add bacon and sweat, add beef sauté beef until browned. Add onions and sweat them. Keep a nice medium temperature not too hot. Long slow cooking is the best. Add the Guinness, prunes or raisins and brown sugar. Simmer for 2 hours or until tender. Put into a oven proof casserole and cover with pie crust or pastry dough. Carve your initials in the pie crust or something fun. You can eliminate the crust and it makes a nice stew. Bake for 15 min.or until done. Serve this with a nice salad topped with some slivered smoked salmon.

Source: Kitchen Project

Irish Stew:

1 1/2 lbs. lamb - cut into 2-inch cubes
1/4 tsp. marjoram
2 chopped onions
1 10 oz. package frozen peas - partially thawed
3 medium potatoes - peeled and cubed
1/2 tsp. salt
1 tbsp. shortening
6 tbsp. all-purpose flour
4 c. beef broth
1/4 tsp. black pepper
2 sliced carrots
1/4 tsp. celery seed
1/8 tsp. crushed dry thyme

Brown meat in shortening in a large skillet, over medium-high to high heat. Don't cook the meat; just get it brown. Combine browned meat in Crock-Pot with onion, broth, potato, salt, pepper, celery seed, marjoram, thyme and carrot. Cover and cook on low for 8 to 10 hours or until meat and potatoes are done. Dissolve flour in 1/2 c. cold water and add to Crock-Pot with the peas.
Cover Crock-Pot, turn to high and cook 15 to 20 minutes.

Another version of Irish Stew:

1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks (optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (optional)
1 cup coarsely chopped leeks
chopped fresh parsley for garnish (optional

Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Irish Boiled Dinner:

1 (3 1/2 lb.) fresh beef brisket
2 (12 oz.) bottles Lager beer
2 c. water (or enough to just cover)
2 bay leaves
10 black peppercorns
1/2 c. chopped parsley
2 tsp. salt
2 tbsp. butter or olive oil
3 cloves garlic, peeled and sliced
2 c. chopped and rinsed leeks (white parts only)
1 med. yellow onion, peeled and sliced
3/4 lb. lg. carrots, cut into lg. pieces
3/4 lb. sm. red potatoes
1 lb. turnips, peeled and quartered
2 lbs. green cabbage, cut in sixths (secure with toothpicks)
Salt and freshly ground black pepper to taste

Place an 8 to 10 quart dutch oven on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt. Heat a frying pan and saute the garlic, leeks, and yellow onion for a few minutes then add to the dutch oven. Cover and simmer gently for 3 1/2 hours or until the meat is very tender.(This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper. If the vegetables are not done to your liking, cook them longer but do not overcook. Remove the toothpicks from the cabbage before serving.

Shepherd’s Pie:

1 cup peeled and chopped carrots
½ onion, chopped fine
2 garlic cloves, chopped fine
2 Tbsp olive oil
1-1/4 lbs lean meat, any combination of beef, pork, and/or lamb
Mint, rosemary, basil, salt, pepper to taste - Mrs. Dash is good too
1 Cup frozen vegetables of your choice
1 can cream of celery or cream of mushroom soup with ½ can of water
3 Cups mashed potatoes
½ Cup grated mild Cheddar cheese
1 egg

1. Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.

2. In a large skillet, saute the carrots and onion in the olive oil for about 5 minutes, or until soft. Add the ground or thinly sliced meat and cook for 10 minutes. Drain any accumulated fat. Season as desired. Stir in the frozen vegetables. Spoon the mixture into the baking dish. Add soup and water, stir well. Bake, uncovered, for 20 minutes.

3. While the beef mixture bakes, prepare the mashed potatoes. Add cheese and egg and whip well. Spoon the mashed potato topping over the meat mixture, spreading it out so that it is even.

4. Return the dish to the oven and bake it for 10-15 minutes, or until the potatoes are nice and brown. You may also brush the potatoes with an egg and milk mixture, if desired, and broil for about five minutes. Potatoes will be a rich golden brown when done.This dish can be made early and reheated if desired. Serve with a salad and hot rolls.

Bailey's Irish Cream Chocolate Truffles:

1/4 cup Bailey's Irish Cream
12 oz semisweet chocolate chips
1/4 c heavy cream
1 T butter
2 egg yolks

Melt chocolate over very low heat. Stir in Bailey's and cream. Beat egg yolks, stir a small amount of chocolate mixture into eggs, then slowly add the eggs to the chocolate mixture. Mixture will thicken. Add butter. Refrigerate overnight, or several hours. Using two large spoons or a small ice cream scoop, form small balls. Roll in powdered sugar, then cocoa. The brand of cocoa with chocolate bits works nicely.

Amaretto Irish Cream Cheesecake:

1 1/2 cup vanilla wafer crumbs
1/2 cup blanched whole almonds, roasted and finely chopped
1/4 cup melted butter
1 tablespoon Amaretto
24 oz cream cheese
1 cup sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds, toasted and ground
1/4 cup Irish cream liqueur
1-1/2 cup sour cream
1 tablespoon sugar
1/2 teaspoon vanilla extract

Combine first four ingredients. Firmly press mixture evenly on bottom of lightly greased 10-inch springform pan. Bake at 350°F for 10 minutes, then cool. Beat softened cream cheese at high speed with an electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients. Pour into prepared pan. Bake at 350°F for 50 minutes. Turn oven off and leave cheesecake in oven for 30 minutes with door slightly ajar. Combine sour cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract. Mix well and spoon over cake. Sprinkle 1/4 cup almonds around the edge. Bake at 500°F for 5 minutes. Cool; chill.

Bailey's Irish Cream Cake:

1 pkg. dark chocolate cake mix
1 pkg. chocolate/fudge pudding mix (sm. reg. cook)
4 eggs, slightly beaten
1 c. sour cream
3/4 c. Irish cream liqueur
1 (12 oz.) pkg. chocolate chips

Combine first 5 ingredients, beat with mixer until smooth. Stir in chips. Bake at 350 for 45 minutes or until toothpick comes out clean. Bake in bundt pan.

Hafferty's Irish Baileys Cream (Green) Cake:
By Joe Hafferty

1 pkg. Pillsbury yellow cake mix -- pudding in the mix.
1/3- cup of oil
1- cup Baileys Irish Cream Liqueur
3- Eggs

First Glaze
1 - Cup sifted powdered sugar
2 to 3 - Tbs. Baileys

Second Glaze
1 - Cup sifted powdered sugar
2 to 3 - Tbs. Baileys
A few drops green food color

Grease and flour a Bundt pan.
Mix all ingredients in a bowl until smooth.
Bake at 350 deg. for 35 - 55 minutes, or until done.
Cool in pan 10 min.
Remove to plate and pour first glaze over.
Allow to dry.
When set, pour second glaze over.

Source: Kitchen Project

St. Patrick's Day Links:

Irish Beverages

...Breads

...Dessert

...Dinner

...Scones

...Vegetable

Cookie and Candy Recipes for St. Patrick's Day

Toasts

St. Patrick's Day Recipes from Food Network.com

St. Patrick's Day Recipes from Recipe Goldmine.com

St. Patrick's Day Recipes from My Recipes.com

HAPPY ST. PATRICK'S DAY!