Loking for St. Patrick's Day menu ideas...Maybe a cocktail recipe or two too?
- troutpoint Mar 5, 2007 11:42 AM
So, we are hosting a St. Paddy's day potluck for some friends, and I am trying to think of some great recipes for dinner that are a little different than usual. I have someone bringing Irish stew, and "boiled dinner" (we are in the maritimes) but am looking for some unique recipe ideas. And a cool cocktail or two wouldn't hurt.....
The Irish drink whiskey and beer, not usually cocktails. I love Tullamore Dew. It's a true Irish whiskey that is lesser-known than Jameson or Bushmill's and is very good on the rocks. If you can't take it straight, try it with a little ginger ale.
I just made two loaves of Irish Soda Bread this weekend, and am probably going to make another loaf this week. Here is the recipe I used. I really like it, though must admit it was remarkably better the day it was made than the day after (but most quick breads are so that isn't a suprise). Oh, and this recipe was ridiculously easy so I hope you get around to it this year...I had two loaves in the oven in under 15 minutes.
Please keep the "cocktails" traditional on this blessed holiday; A few pints of Guinness, a Tullamore Dew or two or perhaps a Snakebite (hard cider and Harp). Don't ruin your day by whipping up some foofy Sham-Tini with vodka and creme de menthe. I have seen a donnybrook break out for much less of a reason !
SInce we'll all be irish (Or married to) the "sham-tini's" will be kept to a minimum...I think I was refering to "cocktail" as any kind of drink-not the fancy paper umbrella kind. :)
A winner of an hors d'oeuvre are pigs in a blanket, using Irish sausages (which we can get easily in the Boston area). Nigella Lawson, although a Brit, has a great recipe in one of her books (don't know which. I took several out of the library recently). In the past we've used commercial dough to wrap the sausages which I've hated to use and was delighted to find her recipe for homemade biscuit dough.
For dessert, consider Banoffee Pie, an Irish modern classic and another sure crowd pleaser.
This is probably not Irish, but I don't boil the corned beef I would rather I bake it slathered in mustard, brown sugar and garlic and along with a bag of pickling spices. It goes into the oven on a low and slow timetable, to do its thing and then I add the red potatoes, carrots and cabbage before serving. We just love it this way. Great sandwiches for days.
There are also, pork potted pies, and pasties. For dessert, Irish Whiskey cupcakes.
Hmmm. Well that is something that I haven't done before, I don't baste it. And it comes out moist and never dry. I do add the juices from the package and i do cook it low and slow.
4-5lb beef brisket- look for one with the least amount of fat
3T heaping brown sugar
2 T prepared mustard - but you can use whatever you wish!
2T Pickling spices wrapped in cheese cloth bag
1 tsp garlic powder
1 head or cabbage
1 stalk of celery
1 good sized onion
Parsley - handful chopped fine for topping when done.
Save the juice from the bag and add a bit of water to get all the goodness from the bag
Mix the brown sugar, garlic, mustard/ slather on the brisket and then let it rest and marinate in a glass dish for 2 to 2 & 1/2 hours in the fridge
Set the over temp for 325 degrees - I have a gas oven
Place the brisket into the glass dish with the juices, cut the onion length wise into eight sections, break them apart and scatter over the brisket and the pan juice
Cut the celery into 4 pieces. and place a few on the brisket and some into the juices. Scatter the pickling spices into the casserole dish.
Place the pickling spices into a piece of cheesecloth, and tie it with cotton string. kite string is fine, nothing with wax or oils. Pour in about 1/2 cup of water, mix with a fork to incorporate all the juinces and the water.
Cover with tin foil and bake at 325 degrees for 15-20 minutes
Add the cabbage. Cover. Add the carrots and potatoes about 1 and 1/2 hours into the cooking time/ continue baking for a total of 3 & 1/2 hours. You can remove the foil about 30 minutes prior to the end of the cooking time. The brisket will shrink considerably that is why is why I say to buy the largest brisket you can find. Start shopping today in fact
Or roast two briskets and then you will have plenty./ 1 brisket serves 4-5 guests nicely with yummy left overs for sandwiches or corned beef and hash for the family and guests. I also recommend to use an electric knife when you slice the brisket against the grain makes presentation really nice, and goes super quick serving.
For the table, I set out different mustarda for the guests, Irish Soda Bread or Oat Scones or make Irish Soda Bread. Have horseradish, and pickes and the deli setup. What is nice is that the house will smell delicious.
Give an option, to serve the corned beef as as sandwhich and not as a plated dinner, that went over big last year. My friends begged me for left overs to take with them. So get ready for that one.
I do prefer the baked over the boiled, for texture, color, and the taste.
Happy Saint Patty's Day to you and yours!
St. Patricks day has historically been my day to cook for my family and friends and to show love. I am asking that you try it baked this year.
Brisket is stringy, and tough the long cooking time will help you develop a
re: chef chicklet
Last year I boiled AND baked. Even people who don't like corned beef were impressed. By gently boiling with plenty of spices (not just the bag that comes with the corned beef) and beer, I got very tender meat with spice flavor and reduced salt content. Then I baked with an onion conift/mustard seed/jam glaze all over the outsides. It made the grayish corned beef fatty outside look shiny, translucent, luscious, delicious and the glaze added a tangy contrast to the savory, salty meat and fat. It looked like something out of Martha Stewart. With corned beef, presentation is very important because if you just boil it, it can look awful. Also, I like the fattier cut of corned beef. The blade cut can be dry and stringy.
Here are a few ideas:
You should have some kind of potato, or 4 kinds of potato!
Also, a nice Smoked Salmon platter
Mussels and Cockels Alive Alive!
I haven't made this, but it sounds so good.
CHEDDAR AND STOUT FONDUE
2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Guinness
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard
Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.
Fun cocktail/shooter: "Irish Car Bomb"
It's not a "sham-tini" but it could be classified as a "weird concoction." and it's certainly not a "schmancy" party drink. More of a frat house drink.
1/2 pint Guinness
1 oz Jamison
1/2 oz Bailey's Irish cream
Pour Guiness into a pint glass. Float Baileys on top of Jamison in shot glass. Drop shot glass, carefully, into Guiness. Drink quickly before it curdles.
"Nutty Irishman" is a good one also- 1/2 Baileys and 1/2 Frangelico; served over ice and sipped.
re: Lazy Susan
i work in a bar, and last st. patrick's day (which was a friday) i decided to do the low-brow approach and put car bombs and green beer on special. mainly because i wanted to see if i could make more money, partly for the sort of vulgar cynical kitsch value. my poor co-worker came on later and EVERYBODY ordered car bombs from him, but not a single person ordered one from me. the poor man was constantly pouring bailey's and jamesons into shot glasses and measuring out half pints of guinness, while i was at worst having to make the occasional cosmo. at one point he turned to me and cursed, "you...BASTARD" (in a frustrated, pursed lipped but loving sort of way). just so you know, washing the remaining shot and pint glass is just disgusting, curdled and slimy...eech. i felt awful for him, and i wouldn't exploit this holiday again for a few extra tips. it was more than a few, actually. hmmm.....no.
i would just stick with the stouts and the whiskey. and i remember seeing tons of restaurants in dublin promoting a breakfast of raw oysters and guinness. don't know how true to form that is, but hey..i like oysters and i like stout. might be a nice starter or...hors d'oeuvre (sp?).
We have a big St. Patrick's Day party every year. I usually serve Beef and Guiness Stew, Corned Beef and Cabbage (i simmer then bake topped with marmalade, brown sugar and mustard), Colcannon or Champ and Irish Soda Bread. For starters, I do a big platter of Irish Smoked Salmon and mushrooms stuffed with Cashel Blue Cheese.
Drinks are good Irish whiskey, Guiness and wine. Dessert is Irish coffee or Bailey's.
This sounds similar to the birthday/St Paddy's dinner party menu I did last weekend. I skipped the corned beef though, but made the guiness beef stew with shallots, parsnips and carrots served over some champ, Irish soda bread and made a lite blue cheese dip with pita chips for starters (not Irish I know but had to make it for Cook's Country test). DH learned how to pour black and tans (he got best results with a small round ladle) and I made alcoholic shamrock shakes (creme de menthe) to go with the birthday cake.
I like this recipe for Irish Boiling Bacon.
We also make potato farls and serve an assortment of Irish cheeses with Irish soda bread. And I agree with the no weird cocktails. Stick with some good Irish beer or stout.
ETA: Just realised this is an old thread that had gotten moved back up to the top.