Celebrate the Irish on St. Patrick’s Day

But you don’t need to make corned beef and cabbage to enjoy the flavors of the holiday

St. Patrick’s Day is celebrated tomorrow, and there are few of us who don’t claim a touch of Irish heritage on March 17.

Wearing green and dining on corned beef and cabbage are traditions of the holiday — even Catholics who normally are restricted to meatless Fridays during Lent can partake thanks to a dispensation from Milwaukee Archbishop Jerome Listecki.

But there are many other ways to celebrate the day.

You could create a meal entirely of green foods to celebrate the Emerald Isle or prepare traditional Irish foods for the day.

Most traditional Irish recipes use simple, inexpensive ingredients. Many have been given a modern twist by today’s chefs.

A dominant influence on Irish cuisine is potatoes, a crop that once fed many of the Irish.

Dishes in which potatoes play a starring role include boxty, a type of potato pancake; colcannon, a mixture of potatoes and cabbage; and coddle, which combines pork, sausage (also known as bangers) and potatoes.

Soda bread, a crusty brown bread, is a national dish of Ireland, as is Irish stew.

Soups, meats such as pork and lamb, and seafood are also popular.

In general, Irish foods are hearty fare that will warm both heart and soul.

Don’t forget to wash down your meal with a traditional beverage, such as tea or Irish coffee, or perhaps a glass of stout beer.

Following are St. Patrick’s Day recipes.




Baileys French Toast

Whipped Topping

1/2 ounces Baileys Original Irish Cream

4 ounces whipping cream

2 tablespoons powdered sugar

French Toast

2 1/2 ounces Baileys Original Irish Cream

2 1/2 ounces whipping cream

1/2 teaspoon vanilla extract

2 eggs

2 thick slices of sourdough bread

1 tablespoon butter


To make the whipped topping, place Baileys Irish Cream, whipping cream, and powdered sugar in a bowl. Whisk with a hand electric mixer at high speed until the mixture forms soft peaks. Cover bowl with plastic wrap and refrigerate.

To make the custard, whisk together Baileys Original Irish Cream, whipping cream, vanilla extract, and eggs in a shallow dish.

Melt the butter in a frying pan at medium-low heat. While waiting for butter to melt, dip each side of the bread in the Baileys mixture until completely soaked, about five to 10 minutes per side, depending on thickness.

Fry the bread on medium-high heat for two to three minutes on each side, or until golden brown.

Top the bread with a dollop of Baileys whipped cream.


Shamrock Pancakes

2 cups Pancake batter prepared

3 drops Bright green gel food coloring


Prepare pancake batter according to directions. Once your batter is mixed, stir in 2-3 drops of bright green gel food coloring. Pour batter into a plastic squeeze bottle.

Warm up a flat griddle over medium heat.

When griddle is ready, coat generously with butter or cooking spray so pancakes won’t stick.

Use the squeeze bottle to draw the outline of a shamrock with batter, connecting the ends completely. After you’ve drawn the entire outline, fill in the middle with batter. Work quickly so pancakes cook evenly.

Your pancake is ready to flip with the top surface is covered with tiny bubbles.

Cook another one to two minutes after flipping, then slide pancake off griddle onto a plate.

Top with whipped cream and green sugar sprinkles for extra fun!


Green Oatmeal

2 cups milk

4 cups loosely packed baby spinach

1 medium ripe banana

1 cup rolled oats

1 tablespoon chia seeds

1 teaspoon vanilla extract

pinch of salt

protein powder or unflavored collagen peptides (optional)


Combine milk, spinach and banana in a blender and blend until smooth.

Place the oats and chia seeds in a small pot.

Add the blended milk mixture and vanilla extract to the pot and cook over medium heat, stirring frequently until oats are thickened.

If using protein powder or collagen peptides, add to the pot about two minutes before the oats are done cooking, stirring until well incorporated.

Divide the oats into two serving bowls and top as desired.




Guinness Beef Stew

2 tablespoons oil

3 pounds beef chuck roast, well trimmed and cut into 2-inch pieces

Kosher salt

ground black pepper

2 medium onions, cut into 1-inch thick wedges

4 cloves garlic, chopped

1 pound medium carrots, cut into 1-inch pieces

12 ounce medium parsnips, cut into 1-inch pieces

3 tablespoons flour

2 cups Guinness Extra Stout

3 cups chicken stock

6-ounces tomato paste

1 pound Yukon Gold potatoes, cut into 1-inch pieces

8 sprigs thyme, tied together

2 bay leaves

1/2 cup fresh flat-leaf parsley, chopped


Heat oil in a Dutch oven over medium-high heat. Season beef with salt and pepper. Cook, in batches, turning occasionally, until browned, four to five minutes, adding more oil if needed; transfer beef to a bowl.

Reduce heat to medium. Add onion to Dutch oven and cook, stirring occasionally, until soft, four to six minutes. Add garlic, carrots, and parsnips. Cook, stirring occasionally, until starting to soften, three to five minutes.

Sprinkle flour over vegetables and cook, stirring, two minutes. Add Guinness and cook, scraping up any browned bits, until starting to thicken, one minute. Add stock and tomato paste and stir to combine.

Add beef and it’s juices, potatoes, thyme, and bay leaves. Simmer, covered and stirring occasionally, 1 1/2 hours. Remove lid and cook, uncovered, until beef is very tender, 45 to 60 minutes.

Discard thyme and bay leaves. Season with salt and pepper. Serve sprinkled with parsley.


The Best Easy Irish Soda Bread Recipe


2 1/2 cups buttermilk, plus more for brushing

1 large egg

1 1/2 cups dried currants

3 cups flour

1 cups whole wheat flour

1/4 cups wheat germ

3 tablespoons sugar

2 teaspoons baking soda

2 teaspoons kosher salt

6 tablespoons cold unsalted butter, cut into pieces, plus more for serving


Preheat oven to 400°F. Lightly oil a 9-inch cast-iron skillet or cake pan. Whisk together buttermilk and egg in a bowl. Add currants and stir to combine.

Whisk together flour, whole wheat flour, wheat germ, sugar, baking soda, and salt in a second bowl. Using your finger-tips, rub butter into flour mixture until small pebbles form. Create a well in center of flour mixture. Add buttermilk mixture, stirring with a wooden spoon in one direction and gradually incorporating, until combined (dough will be sticky).

Using slightly wet hands, shape dough into a ball; transfer to prepared pan. Let rest 10 minutes. Brush with buttermilk. Cut a large “X” about one inch deep on top of loaf, wiping blade with a damp cloth between cuts. Bake until golden brown and internal temperature registers 195°F to 200°F on an instant read thermometer, 50 to 60 minutes. Transfer to a wire rack; cool completely. Serve with butter.


The Best Easy Irish Coffee Recipe

4 ounces fresh hot coffee

1 1/2 ounces Irish whiskey

1/2 oz. simple syrup (or 2 teaspoons granulated sugar)

Fresh whipped cream, for garnish


Combine whiskey and syrup or sugar in the bottom of a clear, heat-proof glass. Top with coffee and stir to combine. Top with whipped cream and serve immediately. For a slightly less sweet version, halve syrup or sugar amount.


Corned Beef and Pumpernickel Sandwiches with Pickled Mustard

1 cup whole-grain Dijon mustard

1 tablespoon capers

1/4 cup finely chopped sweet gherkins

16 slices pumpernickel bread

1 pound sliced corn beef

8 ounces thinly sliced Swiss cheese

1 head red-leaf lettuce


Combine the mustard, capers, and gherkins in a small bowl and spread on one side of each bread slice. Rinse lettuce leaves and pat each dry. Layer the corned beef, Swiss cheese, and lettuce on eight of the bread slices, top with the remaining bread slices, and serve.


Leprechaun Chow

4 cups powdered sugar

1 1/2 cups white chocolate chips

green food coloring

1 can vanilla frosting

12 cups Chex cereal


Pour the cereal into an extra large bowl then set it aside.

Add frosting to a microwave safe dish then heat in the microwave for 30 seconds, stir frosting until it is smooth (you may need to add another 30 seconds if not completely melted).

Heat the white chocolate chips in another microwave safe dish for 45 seconds to one minute. Stir the chips to ensure they are all melted and chocolate is smooth.

After both the frosting and white chocolate chips are melted, mix them together with a few drops of green food coloring. (Add food coloring to deepen the color or green desired.)

Pour the creamy green mixture over the large bowl of cereal, mix it until all of the cereal squares are covered.

Pour powdered sugar into a large plastic resealable bag. In addition, when the Leprechaun Chow is well combined add it to a two and a half gallon size resealable bag.

Seal the bag and gently shake it until the powdered sugar covers all of the cereal.




Slow-Cooked Corned Beef

6 medium red potatoes, quartered

2 medium carrots, cut into chunks

1 large onion, sliced

2 corned beef briskets with spice packets (3 pounds each)

1/4 cup packed brown sugar

2 tablespoons sugar

2 tablespoons coriander seeds

2 tablespoons whole peppercorns

4 cups water


In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top.

Cover and cook on low for nine to 11 hours or until meat and vegetables are tender.

Remove meat and vegetables to a serving platter. Thinly slice one brisket across the grain and serve with vegetables. Save the remaining brisket for another use.


Savory Beef & Cabbage Supper

1 pound lean ground beef

1 medium onion, chopped

2 large garlic cloves, minced

8 cups small head cabbage, chopped

5 medium carrots, peeled and diced

3 tablespoons oil, divided

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon caraway seeds

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1/2 cup ketchup

2 teaspoons cider vinegar


In a 6-qt. stockpot, cook beef with onion and garlic over medium-high heat until no longer pink, five to seven minutes; crumble beef. Stir in cabbage, carrots, two tablespoons oil and seasonings; cook and stir until vegetables are slightly softened, seven to 11 minutes.

Stir in ketchup, vinegar and remaining oil. Cook, uncovered, five minutes, stirring occasionally.


Chocolate Guinness Cake

1 cup Guinness (dark beer)

1/2 cup butter, cubed

2 cups sugar

3/4 cup baking cocoa

2 large eggs, room temperature, beaten

2/3 cup sour cream

3 teaspoons vanilla extract

2 cups flour

1-1/2 teaspoons baking soda


8 ounces cream cheese, softened

1-1/2 cups confectioners’ sugar

1/2 cup heavy whipping cream


Preheat oven to 350 degrees. Grease a nine  inch spring-form pan and line the bottom with parchment; set aside.

In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.

Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand.

In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not overbeat). Frost top of cake. Refrigerate leftovers.



1-1/2 cups cold mashed potatoes

2 cups peeled and shredded potatoes

1-1/2 cups flour

1 teaspoon baking soda

1 teaspoons salt

1/2 teaspoon pepper

1 to 1-1/2 cups buttermilk

Oil for frying



Boxty has two types of potatoes: mashed and shredded. Make some mashed potatoes in advance. Boil the potatoes until soft and mash with a masher or potato ricer.

Let the mashed potatoes cool completely.

Start by shredding your potatoes with a box grater just like you would for any other potato pancakes. Using a clean dish towel, squeeze out any excess liquid from shredded potatoes. This will help the batter hold together better and allow your boxty to crisp up better.

In a large bowl combine the flour, baking soda, salt and pepper. Add the mashed and shredded potatoes to the flour mixture and stir to combine. Add a cup of buttermilk to the mixture, adding more as needed.

In a large frying pan, heat 1/8-inch oil over medium heat. Using 1/4 cup, drop batter into hot oil and flatten into patties. Fry until golden brown on each side, adding more oil as needed.

It’s better to cook these longer and lower than higher and quicker, as you don’t want the outside to crisp up before the shredded potatoes have cooked through.


Fried Cabbage

2 tablespoons butter

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon pepper

6 cups coarsely chopped cabbage

1 tablespoon water


In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for five to six minutes or until tender, stirring occasionally.





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