St. Patrick’s Day—Tradition with a Twist

Who says the Irish can’t cook? All boiled beef and potatoes, eh?  

Today’s fare at the Kelley table for St. Patrick’s Day was an “uplifted” version of the usual corned beef and cabbage. Here is what I served:

Corned Beef with Crunchy Glaze: Boil a cut of corned beef for about five hours in seasonings of your choice (black peppercorns are good). Make a glaze of brown sugar, grainy mustard and some type of jam (either orange marmalade, apricot jam, etc.). Remove the beef from the water, put it in a baking dish and spread the glaze over the beef. Bake it in a 375 degree oven for about 45 minutes. Succulent! Slice thin. Serve with grainy mustard on the side.

Cabbage: Cook the cabbage in the water in which you boiled the beef; however, don’t boil it to mush. It should be cooked, yet crunchy. Season with salt and fresh ground pepper.

Red potatoes with dill: Boil new potatoes, do not over cook. Drain and add butter, lemon juice, salt, pepper, and fresh dill to taste. Don’t cook them in the same water you do the cabbage or everything might taste the same.

Irish Soda Bread: I make a traditional recipe with buttermilk somewhat like the one I link to here, except I use golden raisins, not currants or regular raisins. My recipe is a family recipe. Be sure to cut the cross in the middle like the one pictured with this recipe. Another twist is to make mini soda breads in muffin cups—just a fun variation!

Bailey’s Irish Cream Bars: I was in a hurry this year, so I made this up on the fly. I baked a boxed brownie mix—quick, easy and chewy. I topped it with a simple butter frosting: confectioners sugar (about two cups) , unsalted butter (3 Tbs), a little milk to preferred consistency, and about 1/4 cup of Bailey’s Irish Cream liqueur. Then, for fun, add some green food coloring.

Here’s to the Irish and St. Patrick! We hope you stop in next year. There’s always a place set for you.

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