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St Patricks Day menu

I'm having a St Patrick's day celebration and am looking for menu ideas. Corned beef & cabbage - meh. Anyone have any other ideas? I'm having about 30 people and will serve buffet style. Doesn't necessarily have to be a meal, could also do heavy apps. Help!!

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  1. You could include colcannon instead cabbage. If you are not familiar with it, there are recipes online. Colcannon is a combination of mashed praties (potatoes) and kale which is preferable to cabbage.

    I heard a story about an Irish immigrant who wished to have colconnan after emigrating to the US like he had in Ireland. His American born daughters tried to fulfill his wish, but it never tasted the same as what he remembered from his life in Ireland. After he died, his daughters realized that they should have used kale instead of green cabbage.

    1. Lamb Stew, Shepherds Pie, Leek/potato soup,
      Fresh Seafood,Soda Bread
      ,Smoked trout/salmon,
      Mixed Grill,Colcannon

      2 Replies
      1. re: Raffles

        what time are you serving dinner? you better put out some extra place settings, there may be a few of us headed your way.

        1. re: KaimukiMan

          Lol.......only serving one of them, actually we are probably going to have a home made corned beef brisket, we have that other stuff regularly anyway, and Corned beef rarely...We have never corned our own beef before , it should be interesting!

      2. Some great Irish Whiskey and Lamb Stew with soda bread and lots of butter.

        1 Reply
        1. re: treb

          I second the motion of the Irish Whiskey. I just bought a 1.75 liter bottle of Jameson.

        2. A big hit at our last St Pats day party was guiness cheese fondue. I realize that is not so great for a buffet but htought I'd throw it out there anyway.

          1. Dublin Coddle would be perfect for Buffett. Style.
            Clams in beer
            A hash type dish
            Maybe a dip

            14 Replies
            1. re: LaLa

              The best dip would probably be the famous Rueben Dip, always goes over well. A meal in itself, really. this recipe is somewhat similar to mine

              1. re: coll

                Best? I am sure either would be lovely....

                1. re: LaLa

                  Best theme wise, I was thinking.

                  1. re: coll

                    Eeehhhh... Guinness beer cheese vs rueben dip..I would say either or both fit the theme.

                    1. re: LaLa

                      Yeah the Guinness changes it over to an Irish dish, I agree. I think of it as more English though: Like English cheddar soup? On the other hand I know corned beef isn't Irish either ;-) Unfortunately it screams St Paddys Day to me.

                      1. re: LaLa

                        reubens are jewish deli food. don't know why this gets trotted out for st patrick's day ideas all the time?

                        1. re: hotoynoodle

                          Because in NY that is as St Paddys Day as it gets. And since that's where I'm from.......we do have our weird customs. I mean, even the OP mentioned it, right?

                          There is a long boring explanation for the tie in, but I won't go into it, this early in the season ;-)

                          1. re: coll

                            am from brooklyn, with an irish mother. :)

                            reubens are jewish deli sandwiches.

                            1. re: hotoynoodle

                              Yes we know. There is a reason that it is a NEW YORK Irish tradition, as I said. The Irish adopted it as their own.

                              1. re: coll

                                lol, am i being dense? brooklyn is ny as far as i know, and my mother's family never ate reubens, except at delis. it certainly wasn't something on the table for st. paddy's day.

                                1. re: hotoynoodle

                                  Well you are only one out of many in all of NY. Most people ate corned beef for St Paddys while I was growing up (and now too of course) but the ones that were in a rush had a Rueben. I don't know why it's so hard to believe, have you ever visited an Irish bar in the area on March 17?

                                  1. re: coll

                                    of course i've been in irish bars in ny on st patrick's day.

                                    forgive me if i still don't think of reubens as "irish food."

                                    1. re: hotoynoodle

                                      I am with you.... but NYC Irish does not mean they know the culinary history of Ireland....been there, done that, to a limited extent, I had my best ever broiled cod in Erie, to die for at a small pub, off the boat..

                                      1. re: Raffles

                                        Just so you know, I am very familiar with cuisine in Ireland, and myself have done menus including plenty of that too. I also know they do not typically celebrate St Patricks Day with parties, but rather by going to church, as it is a holy day of obligation. Although I hear things are changing a bit lately.

                                        That said, I would be surprised to not find corned beef at most parties held over here, which is obviously where the OPs party is occurring. As you can see, he is the one who brought up corned beef in the first place.

              2. A six pack of Harp and a Potato.

                Sorry. Old joke. Unavoidable. Carry On.

                1. Boxty with a selection of toppings (smoked salmon, irish lamb stew, chicken curry, bangers, etc).
                  Irish apple crumble
                  Sweets table with Irish fudge, candies and cookies.

                  1. Guinness Beef Stew or a lamb stew
                    Soda bread
                    Cold roasted salmon with a dill mustard sauce
                    Gammon Steaks with a whiskey sauce
                    Lemon Syllabub

                    2 Replies
                    1. re: LindaWhit

                      Americas Test Kitchen has a really good recipe for Guinness Beef Stew.

                      1. re: JoeBabbitt

                        I use the one from The Burren in Somerville, MA. :-)

                    2. Many good ideas. You could also make a good steak and Guinness pie. Salmon is popular in Ireland as is fried fish as in "fish and chips". Oysters are popular in Galway (and they are excellent there!). An "Irish stew" is also welcome and not as strange-looking to most Americans as some other Irish foods. Soda bread would be easy and is always fun. Maybe sausages with colcannon or champ. (I'd prefer the former!)

                      Remember that in Ireland and England Shepherds Pie is made with lamb while Cottage Pie is made with beef.

                      A keg of Guinness (or Murphy's if you can get it) would be nice (a keg is 99 Imperial Pints (124 US) so maybe a half (which is a quarter barrel) would be better depending on the group).

                      1. Beer....

                        ....lots of beer.

                        1. A stew made with Guiness perhaps and some good Irish coffee for the dessert.

                          1. Guess I'm double dipping here. Just wanted to point out that St. Patrick was actually Italian. So........Pasta!!

                            2 Replies
                              1. re: porker

                                Pasta alla trifoglio irlandese.

                            1. I discovered these a while back when I was searching a recipe for a St. Patrick's Day potluck. They're classic pub snacks, and the Guinness gives them an Irish twist. They're easy, and you can make them ahead and serve at room temperature..

                              Irish Sausage Rolls

                              24 oz. package frozen puff pastry
                              1 egg
                              2 teaspoons water

                              Sausage Filling
                              1/2 cup Guinness
                              1 lb. ground pork
                              2 Tablespoons olive oil
                              1/2 medium onion, chopped fine
                              2 ribs celery, chopped fine
                              1 garlic clove, pressed
                              1 teaspoon dried thyme
                              1/2 teaspoon dried marjoram
                              1/2 teaspoon dried basil
                              1/2 teaspoon dried rosemary leaves
                              1/2 teaspoon dried sage
                              1 teaspoon dried parsley (or 1 Tablespoon fresh)
                              1/2 teaspoon fennel seed
                              1/4 teaspoon black pepper
                              3/4 teaspoon salt
                              1 cup breadcrumbs
                              1 egg, beaten

                              Marinate the pork in the Guinness overnight.

                              Heat oil and cook the onions gently to soften without colour. Add the celery and garlic and stir for a minute to soften. Cool.

                              Grind the spices (except fennel). Add the ground spices, whole fennel seed, salt and pepper to the breadcrumbs in a large mixing bowl and mix together. Add the ground pork and combine using your fingers. Add the beaten egg and mix thoroughly.

                              Preheat the oven to 400 degrees F. Line two rimmed pans with parchment or Silpat. Beat one egg with water to make egg wash.

                              Open the thawed puff pastry on a floured surface and roll out slightly to enlarge to about 24 by 16 inches. Cut crosswise into strips about 3 inches wide. Cut each strip into 4-inch segments. Roll some sausage into a 3 inch log, about 3/4-inch thick, and place on the pastry close to the edge. Roll the pastry around the meat, overlapping underneath by about 1 inch. Brush the lower layer with egg wash. Roll and seal the lower seam. Using kitchen shears, snip three diagonal 1/2 inch slits in the top surface of the roll. Repeat the procedure with the rest of the pastry.

                              Lay the prepared sausage rolls on the baking tray in rows and one inch apart. Brush the top of the pastry with egg wash.

                              Bake in a 400 degree F. oven for 20 minutes. Lower the heat to 350 degrees and bake for a further 5 minutes.

                              Remove from the oven when golden brown on top. Cool the sausage rolls on a wire rack. Serve hot or cold as desired, with a some Colman's mustard on the side.

                              1. I think guests would be surprised if there wasn't corned beef and cabbage....
                                Maybe make cabbage rolls with corned beef? Or have on the buffet with mini buns for make your own sliders with spicy mustard....
                                As already suggested colcannon and lots of beer

                                1 Reply
                                1. re: Ttrockwood

                                  I was thinking stuffed rolls also but with kale or collards as the wrapper (blanched first).

                                  Mini puff pastry wrapped Irish sausages with a cheddar mustard sauce

                                  Potato Leek soup

                                  Soda bread with raisin butter

                                  Baily's cheesecake

                                  1. thanks to everyone for all of the great suggestions. oh, and for the purists, I'm not a stickler for true Irish, but the debate was interesting.

                                    I think I'm going with Guiness beef stew. I'd like to do a salad, but didn't see any suggestions for that, so I'll have to think about it. And lots of great soda bread & buttah.

                                    For apps, I'm thinking the reubens (I know...) sound great and that's how I can work in the corned beef. The sausage rolls also would be a big hit with my crowd and I think I could do those in advance & freeze (?). And though not Irish, I'll do a veggie platter just to lighten things up.

                                    Not sure about dessert yet, but it will be purchased or brought by guests.

                                    Thanks everyone - luv the hounds!

                                    7 Replies
                                    1. re: nojunk

                                      Could purchase Bailey's/B52 brownies or cheesecake. Or top store-bought brownies with Bailey's enhanced iciing.

                                      On the topic of salad, has anyone made this festive St Paddy's Day Salad? http://www.cooks.com/recipe/kj9ck92r/... ? :)

                                      1. re: prima

                                        This is the second time (?) someone has mentioned Bailey's cheesecake. I think that's and excellent idea! AND I'd love to try it!

                                      2. re: nojunk

                                        Instead of a true ruben app (I don't care for cheese or dressing), howsabout a build-your-own: sliced cornbeef in one tray, bag of sliced kimmel rye, bottle of Russian, slices of swiss, and a bottle of mustard. People will be milling around that for hours.

                                        1. re: nojunk

                                          I always do cole slaw, due to the cabbage factor.

                                          If you go with the Rueben dip, I will tell you how I make it; because most recipes include cream cheese but I think it's way too goopy that way.

                                          RUEBEN DIP
                                          1/2 lb corned beef (ask them to SHAVE it!)
                                          16z sauerkraut, drained well
                                          1/2 grated swiss cheese
                                          1 cup Hellmanns mayo
                                          1/4 cup ketchup
                                          3 Tbsp sweet pickle relish, drained
                                          1 Tbsp spicy brown mustard
                                          To serve, one loaf sliced cocktail rye bread

                                          Mix beef and sauerkraut. Add cheese, mayo, ketchup, relish and mustard to the beef mix.
                                          Blend thoroughly, cover and refrigerate overnight.

                                          Preheat oven to 350. Spread mix in a 10 inch quiche pan or any shallow oven proof dish. Bake 10 to 15 minutes until bubbly. Serve with cocktail rye or crackers.

                                          1. re: coll

                                            Just noticed: that's 1/2 CUP of swiss.

                                          2. re: nojunk

                                            You're welcome!

                                            I think the sausage rolls could be frozen, but you'd lose the crispiness of the puff pastry. I haven't tried it, but maybe you could crisp them up after thawing by heating them a few minutes in the oven? I'd like to hear if that works.

                                            1. re: nojunk

                                              For the salad i would use some strong flavore greens like arugala and mix with finely sliced nappa cabbage (IMO much better raw than regular cabbage), thin sliced (on a mandoline) celery is really refreshing, and i keep adding sliced radishes to salads- also adds a pretty color. Cubed granny smith apple, sliced almonds, and a mustardy vinegrette...

                                            2. A friend of mine who moved here recently had never heard of corned beef and cabbage... So maybe that's an Irish-American thing the way spaghetti and meat sauce is Italian-American and the burrito... Well I'm getting off topic but this seemed like a good tidbit for this thread.
                                              That's no reason to skip corned beef of course, which is delicious. But a nice stew would be great and authentic. And as long as you're not in California the cold weather will be the perfect setting!