St. Patrick Day Drink & Food Recipes

Come on down and get all the ingredients to make  your St Patty's day xtra Green   !

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RECIPE OF THE MONTH FOR MARCH - SCROLL DOWN FOR MORE

Corned Beef and Cabbage in Beer1 4-lb corned beef brisket
2 or 3 cans of beer of your choice(check out our Beer page)
2 bay leaves
2 dried serrano chiles
2 tsp. coriander seeds
2 tsp. mustard seeds
1/2 tsp. cinnamon
1/2 tsp. allspice
4 large potatoes, scrubbed and chopped in quarters
6 carrots, coarsely sliced
4 turnips, scrubbed and sliced
1 large cabbage, coarsely chopped
1 15 oz. can white beans
1 15 oz. can red beans
1 15 oz. can black beans
 
In a heavy roasting pan with lid, pour 12 oz. of beer. Add bay leaves, chiles, coriander and mustard seeds, cinnamon, allspice and the juice from the corned beef pack. Put corned beef on a steamer rack in the pot and add water to bring the liquid level to the bottom of the rack. 
Cover the pan and bring contents to a boil. Reduce heat and steam the brisket for several hours. Add water or beer or both as needed to keep liquid in the pan. It can be steamed overnight. (It can take 5 hours to steam a 4 lb. brisket.)

Remove the brisket and steamer rack and put brisket on a heated platter. Add to the pan, all of the vegetables except the cabbage. Add water or beer and boil the vegetables until nearly tender. Put the steamer rack back in the pan with the cabbage wedges. Steam the cabbage for about 5 to 10 minutes. Or you can remove the vegetables when tender, and then add the cabbage and steam until done to perfection.

As the vegetables are steaming, drain and rinse the cans of beans. When all the vegetables have been cooked, remove them from the pan and arrange on the heated platter with the corned beef. Add the beans to the beer and water mixture in which the brisket and vegetables have been cooked. The beans may be cooked for a short period of time or may be cooked until mushy. It's your choice. Serve in a bowl as a side dish to the corned beef and cabbage. And the leftovers (if you have any) are even better than the original meal.

Thanks to Linda B - One of our great Customers - for the recipe, Linda suggests pairing the meal with some hearty Irish beer, then serve it up with a California Merlot, Australian Shiraz or American Cabernet Sauvignon - Check out our wine specials. Linda we couldn't agree more !!!!!!!!!!!!!!!!

Call us or stop by the store & we can pair this or any other meal with the best Wines & Beers & Aperitifs

DRINK RECIPES:

Irish Cream Liqueur
Yumm Irish Cream Liqueur! If you've ever had Bailey's, you already know how delicious a treat it is, but think how impressed your friends will be when you make your own Irish Cream liqueur for your St. Patrick's Day party (hint, it's just as good on days other than March 17 as well). This recipe takes advantage of one of the Emerald Isle's best exports: Irish Whiskey. 

1/2 C honey 
1 C heavy cream 
1 1/2 C Irish whiskey 
1/2 teaspoon instant coffee 
Combine all ingredients, mix well and store in the refrigerator. Make at least 3-4 days before serving, giving the container a shake a couple of times a day. Consume within 2 weeks.

Irish Storm

Ingredients:
1.5 oz. Jameson Irish Whiskey
.5 oz. Baileys Irish Cream
.5 oz. Scottish Heather Cream
.5 oz. Irish Mist
2.5 oz. Hot Black Coffee
2 oz. Hot Chocolate

Mix ingredients.
Whip.
Add Whip Cream and Cherry if desired.

Irish Shillelagh

Ingredients:
1 1/2 oz Irish Whiskey
1 tbsp Sloe Gin
1 tbsp Light Rum
Juice of 1/2 Lemon
1 tsp Powdered Sugar
Ice
Shake with ice and strain into a glass. Top with fresh raspberries, strawberries, a cherry, and peach slices.

 

Irish Monk

Ingredients:
1 oz Frangelico
2 oz Bailey's Irish cream
Hot chocolate
Whipped cream
Mixing instructions:
Pour liqueurs into a Irish coffee cup. Fill with good quality hot chocolate. Add plenty of whipped cream
Black Velvet
Here's a unique Potent Potable for your next St. Patrick's Day party, or anytime.

1/2 qt Guinness
1/2 qt Champagne 
Makes 1 quart 
Combine Guinness and champagne in a tall chilled glass. Stir and serve. 

Irish Coffee
Chef Joe Sheridan, of Foyne's Restaurant in County Clare, is credited with inventing Irish Coffee in the 1940s. I was told the original version was made with Irish Mist liqueur, although Irish Whiskey is more commonly used today. Why not try it both ways and do your own taste test?

These instructions for making traditional Irish Coffee came from one of our readers, Lyn McIntosh-Sherwood of Winter Park, Florida. Lyn got her recipe from her cousin in Paris, who spends 10 days each year fishing in Ireland (his version omits the sugar cubes).

Original Version
1 C hot coffee
1 1/2 oz. Irish Mist liqueur
whipped cream for garnish

OR

Modern Version
1 C hot coffee
1 oz. Irish Whiskey
3 sugar cubes
whipped cream for garnish

Recipe Makes 1 Drink

In order to make this recipe properly the whiskey has to be heated to a high temperature, then you put the coffee in a cup-- use a spoon turned upside down and pour the HOT whiskey over it so it flows down gently, then add the cream.

True Irish Coffee always has THREE distinct layers. When served, you first use a straw and sip (a very small amount as it is HOT) a little of the Whiskey. Then stir all the ingredients together. This is TRUE Irish Coffee!
Hot Whiskey Punch
This recipe and text is re-printed from Darina Allen's Festive Food of Ireland, a wonderful book of ideas for all of Ireland's important festivities.

Whiskey or "uisce beata" (meaning the water of life) has kept the Irish in fine high spirits since ancient times - and we certainly don't need a festival to enjoy it. 
1 measure of whiskey 
2 teaspoons white sugar 
4-6 cloves
2 slices fresh lemon 
7 oz. boiling water
Serves 1 

1. Put whiskey, sugar cloves and lemon slices into a strong glass.
2. Pour on the boiling water until the sugar has dissolved.
3. Sip contentedly by a blazing fire. 

FOOD RECIPES:

Gaelic Chicken
Ingredients:
2 skinless chicken filets
1/4 cup of the following:
- shallots
- tomatoes
- scallions
- mushrooms
- veal demi-glace
1 oz. Irish whiskey
1/4 cup butter
1/4 cup cream

Directions:
In a sauce pan, heat up the butter. Put in the chicken dipped in flour. Brown the chicken on both sides. Then put in the oven for 15 minutes. In the sauce pan, add the tomatoes, shallots, scallions, mushrooms and saute for a few minutes. Then add the cream, the Irish whiskey and the demi-glace. Reduce to 25%. When the chicken is done, put the chicken on a plate then add the sauce.
 

Sausage and Mushroom Stew
From Fiona Haynes,

The beauty of this sausage and mushroom stew is that it's quick and easy to make. I used lean Italian chicken sausage, but turkey sausage would be a good substitute. This stew doesn't really require anything extra, but if you're especially hungry, a slice or two of warm whole-grain bread would be a nice addition.
INGREDIENTS:
2 tsp canola oil
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 pound Italian-style chicken sausages, casings removed and chopped into pieces
8 ounces sliced crimini mushrooms
1 tsp dried mixed herbs or oregano
1 14.5 ounce can crushed tomatoes
1/2 cup fat-free reduced sodium beef broth (chicken is fine)
1 15 ounce can reduced-sodium black beans, drained and rinsed
Freshly ground black pepper


PREPARATION:
Heat oil on medium in a large skillet. Sauté onions and garlic until onions have softened. Add chicken sausage pieces and cook until no longer pink. Add mushrooms and sauté for 1-2 minutes. Stir in herbs, followed by canned tomatoes, broth and black beans. Simmer for 15 minutes. 
Serves 4 
Per Serving: Calories 282, Calories from Fat 76, Total Fat 8g (sat 2.2g), Cholesterol 65mg, Sodium 781mg, Carbohydrate 31.7g, Fiber 9.8g, Protein 19.8g

 

Salmon with Lemon Couscous
From Linda Larsen,

This fabulous recipe is special enough for company. Serve it with roasted asparagus, a green salad, and meringues with low fat yogurt for dessert.


INGREDIENTS:
1 lemon
1 Tbsp. olive oil
1 onion, chopped
1 cup frozen baby peas
1-3/4 cups water
1-1/4 cups plain couscous
1 lb. salmon fillets
1 Tbsp. olive oil
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. dried dill weed
PREPARATION:
Preheat oven to broil. Squeeze lemon juice from lemons and grate 1 tsp. zest; set aside. In heavy skillet, saute onion in olive oil until tender. Stir in peas, lemon juice and water and bring to a boil.

Stir in couscous, cover, remove pan from heat, and let stand for 5 minutes. 
Brush salmon fillets with 1 Tbsp. olive oil and place, skin side down, on broiler pan. Sprinkle with salt, pepper, and dill. Broil for 8-10 minutes per inch of thickness, 6" from heat source. (Or, if using frozen prepared salmon fillets, bake or broil as directed on package.) 

Serve salmon on couscous; sprinkle with lemon zest. Serves 3-4

 
Beer Cheese Bread 
 
This bread has a wonderful, tangy flavor. Perfect for a corned beef sandwich on St. Patrick's Day! Serve with more beer, of course! If you're not familiar with making yeast breads, you might want to check out our tutorial "How to Make Bread" before beginning.
4 T sugar
2 T yeast
1 C warm beer or ale (105° - 115° F)
5 C flour
8 oz. extra sharp cheddar cheese, grated
2/3 C non-fat instant dry milk powder
1 1/2 tsp. salt
1 1/2 tsp. dry mustard powder
2 eggs, beaten
1 egg white
1 T sesame seeds

Makes 2 Large or 4 Small Loaves 

In a large bowl, dissolve sugar and yeast in warm beer, let stand for 5 minutes. Mix 4 1/2 cups flour, cheese, milk powder, salt and mustard powder and eggs in a separate bowl. Stir this into yeast mixture and keep mixing until you have a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Add remaining flour, as needed, to prevent dough from sticking. 

Divide dough into desired number of portions (usually 2 large or 4 small), and shape each portion into a round loaf. Place loaves on greased baking sheets, about 4-5 inches apart. Brush tops of loaves with egg white and sprinkle with sesame seeds. Take a sharp knife and cut criss-cross cuts, 1/8" deep, into top of bread. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled, about 1 1/2 hours. In the meantime, pre-heat oven to 375° F. 

Bake for about 20 minutes, or until golden brown and hollow sounding when thumped. Cool on wire racks

Stove-Top Irish Soda Bread

This recipe was shared with us from the Idaho Potato Commission. This savory version of Irish Soda Bread prepared stove-top skillet.

1 lb. Idaho Potatoes
4 T butter, divided
2 C flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C buttermilk
1 egg
1/4 cup chopped parsley, optional

Makes 6 servings 

Peel and dice potatoes. Place in a medium saucepan, cover with water and add salt. Bring to a boil and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside. 

In a medium mixing bowl, mix dry ingredients and parsley, if desired. Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs. 

In a cup, whisk together the buttermilk and egg. Add buttermilk mixture to dry ingredients and stir well to combine. 

With floured hands, divide dough into thirds. Mix one third into potatoes, pressing into an ovenproof skillet. On a lightly floured board, shape remaining dough into a patty to fit in skillet. Press dough patty onto potato mixture. Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough. 

Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm. In the meantime, preheat broiler. Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden. Serve immediately

Beer Potato Soup

I so loved this soup, served at Tapp's Brewpub and Steakhouse in Saint John, New Brunswick, Canada, that I asked for the recipe. Lucky for us they were feeling generous. While the soup was designed to be made with one of Tapp's superb micro-brews, you can substitute any light (as in color, not calorie) beer. 

2 T butter
1 tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 T sugar
1 T chicken boullion
64 oz. chicken stock
roux to thicken
4 cups cream
salt and pepper to taste 
Serves 10 or more 

Sauté garlic in butter for 1 minute, add vegetables and saute for 3-5 minutes or until tender. Add potatoes and beer and bring to a boil. Mash potatoes against sides of pot. Add sugar, stock, boullion and salt and pepper. Add roux until thick. Add cream, stir and serve.
Dublin Coddle
 
This traditional Irish recipe is great addition to a St. Patrick's Day party or a hearty entree anytime.

1 lb. bacon slices
2 lb. pork sausage links bacon fat or oil 
2 lg onions, sliced
2 cloves garlic, whole
4 lg potatoes, thickly sliced
2 carrots, thickly sliced 
1 bouquet garni
black pepper 
hard cider (apple wine) or apple cider 
chopped parsley for garnish 
Serves 6

Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bouquet garni in the middle of the mixture. Sprinkle with pepper. Cover with cider. Simmer 1 1/2 hours over medium-low heat; do not boil. Garnish with chopped parsley.

 
Bubble & Squeak
 
1 C cold mashed potatoes 
1 C cooked cabbage
salt and pepper to taste
a little oil for the pan

Serves 4-6

Combine all ingredients, and cook in hot frying pan with a little oil until well browned. Kylie and Anita like to serve this with grilled bacon and tomatoes for a hearty breakfast. 

 
Irish Cream Cheesecake
 
Here's a festive cheesecake recipe that would make a spectacular finale to a St. Patrick's Day celebration.

1 C graham cracker crumbs
1 1/4 C sugar, divided
1/4 C butter, melted 
1 envelope unflavored gelatin 
1/2 C cold water 
3 eggs, separated
16 oz. cream cheese, softened
2 tablespoons cocoa 
2 tablespoons Irish whiskey
1 C whipping cream, whipped

Combine graham cracker crumbs, 1/4 cup sugar, and butter. Press onto bottom and slightly up the sides of a 9-inch springform pan. 

Soften gelatin in water by stirring over low heat until dissolved. Beat egg yolks in a separate bowl. Mix in 3/4 cup sugar and beaten egg yolks to gelatin mixture. Cook stirring constantly, over low heat until slightly thickened, about 3 minutes. 

Beat cream cheese and cocoa, gradually mix in gelatin mixture and Irish whiskey, mixing until well blended. Chill until thickened, but not set, about 20-30 minutes. 

Beat egg whites until foamy, gradually beat in the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into the chilled cheese mixture and pour over crust. Chill until firm, at least 3 hours. Garnish with chocolate curls or additional cocoa, if desired.

 
Brownies with Irish Cream Icing

The rich topping, made with Irish Cream liqueur (such as Bailey's or follow this link to make your own) and white chocolate, really sets these fudgy brownies apart. A perfect dessert for a casual St. Patrick's Day Party. 

Brownies 
4 oz. bittersweet chocolate 
1 oz. unsweetened chocolate 
1/2 C butter 
3/4 C sugar 
2 tsp. vanilla extract 
1/4 tsp. salt 
3 large eggs 
1 C flour 

Topping 
1/3 C Irish Cream liqueur (such as Bailey's or follow this link to make your own home made) 
8 oz. white chocolate, chopped

Pre-heat oven to 325° F.

Line a 8" x 8" baking pan with aluminum foil , leaving at least 2 inches of foil overhanging on all sides (this will help you life the finished brownies out of the pan and eliminate messy pan clean-up). Set aside. 

Melt chocolate and butter together in a heavy saucepan over medium heat, stirring constantly. Remove from heat and cool slightly. 

Whisk sugar, vanilla and salt into chocolate mixture, followed by the eggs, one at a time. Continue whisking mixture until it is shiny and smooth. Add flour and whisk just until blended. Pour batter into prepared pan and level top. Bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it. Cool completely in pan. 

Topping
Heat liqueur to a boil, remove from heat and whisk in white chocolate until it is completely melted and mixture is smooth. Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes. Spread topping over brownies and refrigerate until cold. Let stand at room temperature for 30 minutes before serving. To cut, simply lift brownies, foil and all out of pan, peel off foil and cut!
Bailey's Irish Cream Cake

This recipe was given to us by Kim Tilley. Kim is a tightwad at heart and the founding editor of Frugal-Moms.com. Frugal by force and later by choice, Kim cut her income by 60% to stay at home with her children and discovered that anyone can live better for less. 

1 package (18 1/4 oz.) yellow cake mix 
1 package (4 oz.) instant chocolate pudding mix
3/4 C vegetable oil
1/8 C water 
1/4 C vodka
3/8 C Bailey's Irish Cream liqueur
4 eggs

Additional Bailey's and confectioner's sugar for glaze.

Preheat oven to 350° F. Grease and flour a 10 inch bundt pan.

Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into prepared pan. 3. Bake for 40 to 50 minutes or until cake tester comes out clean. Remove from pan and cool completely on a wire rack.

Mix a glaze of additional Bailey's and powdered sugar until it reaches a thick consistency. Drizzle over cake.
Irish Coffee Pudding

 This recipe was given to us by Kim Tilley. Kim is a tightwad at heart and the founding editor of Frugal-Moms.com. Frugal by force and later by choice, Kim cut her income by 60% to stay at home with her children and discovered that anyone can live better for less.

6 eggs, separated
1 C sugar 
1 C very strong coffee 
1 1/2 oz. unflavored gelatin powder
1/3 C Irish whiskey or Irish Mist liqueur
2 1/4 C whipping cream, divided
1/4 C crushed walnuts 

Serves 4 

Beat egg yolks with the sugar until thick. 

Heat the coffee until hot but not boiling: add the gelatin and dissolve it in the coffee. Mix this mixture into the yolks and sugar. Place in a double boiler (or in a stainless stell bowl suspended over boiling water). Continue beating until mixture begins to thicken, about 8-10 minutes. Remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. Beat 1 1/4 cups cream. When pudding mixture has cooled and is on the point of setting, fold in cream. Stir in the the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites. Pour into a soufflé dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the soufflé dish. Oil a jam-jar or bottle and press it down into the center of the pudding, this will leave a well that will later be filled. 

Chill for several hours to set. Remove the paper collar by easing around the circumference with a knife dipped in hot water. Carefully remove the jar or bottle, and fill the center with 1 cup sweetened whipped, cream. Decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.

 


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