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St Patrick's Day Recipes Page

Corned Beef & Cabbage


1 3/4 lbs onions
2 1/2 lbs carrots
6 lb corned beef brisket or round, spiced or unspiced
1 cup malt vinegar
6 oz Irish stout
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 lb cabbage, rinsed
2 1/2 lb small red potatoes
1/2 cup coarse grain mustard
1/2 cup dijon mustard

To serve 12, use a 14 to 20 quart pan.

Coarsely chop enugh onions and carrots to make 1 cup each. In pan, place
onions and carrots, corned beef with any liquid,
vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and
bay leaves. Add water to barely cover beef. Cover pan
and bring to a boil over high heat. Simmer until meat is tender when
pierced, 2 1/2 to 3 hours.

Meanwhile, cut remaining onions into wedges. Cut remaining carrots
into2-inch lengths; halve them lengthwise if large. Cut
cabbages in half through cores, then into wedges. Scrub potatoes. Add
onions, carrots and potatoes to tender corned beef,
place cabbage on top. Cover and return to simmering over high heat;
reduce heat and simmer until cabbage is tender when
pierced, 15 to 20 minutes.

With a slotted spoon scoop out vegetables onto warm serving dishes.
Using tongs and a slotted spoon, remove beef to a
cutting board; cut off and discard fat, slice meat across the grain and
place on warm platters. Serve meat and vegetables with
coarse-grain and Dijon mustards.

Classic Irish Stew

2 lbs. Lamb meat from leg, cut into 1" cubes
1 large onion, sliced thin
2 lbs. Potatoes, cut into 1/8" thick pieces
4 carrots, sliced and peeled
salt and pepper
2 bay leaves
2-3 cups boiling water or beef stock
1 bunch fresh parsley, chopped

Put in the bottom of a heavy pan, a layer of lamb,
layer of potatoes, onion, carrots, salt,
pepper and a bay leaf. Repeat again. Season each
layer. Add the beef stock. Cover tightly.
Cook on low heat for 2 hours or until done. Sprinkle
with parsley. Serve with Irish bread.
Serves 4-6

Pat's Irish Soda Bread

3 1/2 cups flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup sugar
2 cups buttermilk
1 egg
1/4 cup caraway seeds
1 cup raisins, or currents
1/4 teaspoon baking soda

Combine flour, baking powder, salt, and sugar. In a
second bowl beat together buttermilk
and egg. Add seeds, and raisins, stir well. Stir in
soda. Add milk mixture to flour mixture
and mix well. Batter should be sticky. Place in
greased and floured loaf pan. Bake at 350
degrees for approximately 1 hour or until bread is
done. Bread is cooked when a toothpick
inserted in center of bread comes out clean. Remove
from the oven and enjoy the luck of
the Irish. NOTE: Traditionally Irish Soda bread is
round in shape with a cross cut in the
top. Use a greased and floured round cake pan. Cut top
of dough with a sharp knife 15
minutes after placing in the oven. Continue to bake
until done.

Irish Jig Dessert


2 tablespoons whiskey
2 tablespoons sugar
1 teaspoon confectioner's sugar
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 cup coconut macaroons

Crush the macaroons and set aside. Be sure the whipping cream is thoroughly
chilled, as well as the bowl and beater attachments.
Mix all ingredients except the macaroons. Beat until stiff peaks form.
Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses.
Sprinkle with additional macaroons. Serve immediately.

Blarney Stone Cocktail


2 oz Irish whiskey
1/2 tsp Anise
1/2 tsp Triple sec
1/4 tsp Maraschino liqueur
twist of Orange peel
1 Olive

Mixing instructions:

Shake Irish whiskey, anis, triple sec, and maraschino with ice and
strain into a cocktail glass. Add the twist of orange peel, top with the
olive, and serve.

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