Everyone's a Wee Bit Irish...

Celebrate St. Patrick's Day with these tasty treats.

Celebrated in more places around the world than any other national festival, St. Patrick’s Day is a day of parades, parties, gatherings, festivals, and “Wearin o’ the Green” all around the globe.

The holiday began as a day of feasting to honor St. Patrick, the foremost patron saint of Ireland, and is celebrated on his reported date of death on March 17. It was made an official Christian feast day in the early 1600s, and spread to the United States in the 1800s and has become a widely-commemorated holiday—both religious and secular, with festivities ranging from the tame to the raucous. 

Everyone’s a wee bit Irish on St. Paddy’s Day…so why not join in the fun this year with one (or more) of these easy-being-green recipe ideas! 

Reuben Pinwheels

This is about as easy as they come for appetizers...and yet they SEEM like you spent hours prepping. Premade puff pastry sheets make all the difference. If you like a little more zing to your Reuben, increase the amount of sauerkraut (because "more" is never a wrong quantity when it comes to cabbage!).

For the Pinwheels
• 1 sheet puff pastry, thawed
• Egg wash (1 egg and 1 Tablespoon water, beaten)
• 3 Tablespoons softened cream cheese 
• 2 Tablespoons Thousand Island Dressing (homemade or store-bought)
• 1/2 cup corned beef, chopped
• 1/2 cup shredded Swiss cheese
• 1/4 to 1 cup sauerkraut
• Thousand Island Dressing for dipping (see below for homemade recipe)

For the Dressing
• 1/2 clove garlic, minced
• 1/4 teaspoon kosher salt
• 3/4 cup mayonnaise
• 1/4 cup chili sauce
• 2 Tablespoons ketchup
• 1 1/2 Tablespoons minced onion
• 2 teaspoons sweet pickle relish
• 1/2 hard boiled egg, finely chopped
• fresh cracked black pepper, to taste


1. Unfold the thawed puff pastry sheet onto floured surface (or parchment paper). Lightly roll to flatten and smooth out. Do not make it markedly larger (you don't want it too thin).

2. Brush pastry with egg wash. Reserve extra egg wash.

3. Mix together cream cheese and Thousand Island Dressing, spread over puff pastry.

4. Top with corned beef, sauerkraut, and Swiss cheese.

5. Roll pastry toward you to make a "jelly roll". Wrap in plastic wrap and place in the fridge to firm up for a couple of hours.

6. Preheat oven to 400 degrees. Remove plastic wrap and slice roll into 16-20 pieces (about 1/2", but you can go larger or smaller as you desire). Place on parchment lined baking sheet.

7. Bake for 15 minutes or until light golden brown.

8. Serve warm or room temperature with dressing.

Adapted from An Affair From the Heart


Simple Irish Soda Bread

Traditional soda bread is exceedingly simple, yet exceptionally hearty. Using just a few simple ingredients, even non-bakers can have homemade bread on the table quickly and easily. With a crispy golden crust and a soft, chewy interior, it is perfect slathered in Irish butter or for mopping up the leftovers of your hearty stew dinner. Our recipe does not call for raisins or currants...but you can certainly mix them in if you desire!

• 3 cups all-purpose flour
• 1 cup cake flour
• 2 tablespoons granulated sugar
• 1½ teaspoons baking soda
• 1½ teaspoons cream of tartar
• 1½ teaspoons salt
• 2 Tablespoons unsalted butter, softened
• 1½ cups buttermilk
• 1 Tablespoon unsalted butter, melted



1. Adjust an oven rack to the upper-middle position and preheat oven to 400 degrees F.

2. In a large bowl, whisk together the flours, sugar, baking soda, cream of tartar, and salt. Work the softened butter into the dry ingredients with a fork or your fingertips until the texture resembles coarse crumbs.

3. Add the buttermilk and stir with a fork just until the dough begins to come together. Turn out onto a floured work surface and knead just until the dough becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until the dough is smooth, or the bread will turn out tough.)

4. Pat the dough into a round about 6 inches in diameter and 2 inches high; place on a parchment-lined baking sheet or in a 12-inch cast iron skillet. Score the dough by cutting a cross shape on the top of the loaf.

5. Bake until the loaf is golden brown and a skewer inserted into the center comes out clean, or the internal temperature reaches 180 degrees F on an instead-read thermometer, 40 to 45 minutes.

6. Remove the loaf from the oven and brush the surface with the melted butter. Cool to room temperature before slicing, about 30 to 40 minutes. Leftovers should be wrapped in plastic wrap and stored at room temperature for up to 3 days.

Note: If you can't find cake flour, substitute ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch. Buttermilk is the key to the bread's rise and phenomenal texture (it is the acid the bread needs). If you can't find buttermilk, use this substitution: Place 1½ tablespoons lemon juice or white vinegar in a liquid 2-cup measuring cup. Add enough whole or 2% milk to bring the mixture to 1½ cups. Stir it, then let it sit for 5 minutes before using.

Adapted from Brown Eyed Baker



If latkes and mashed potatoes had a deliciously wonderful baby, it would be Boxty. This traditional potato pancake comes from the northern regions of Ireland and is as versatile as it is simple to make, Go sweet or savory; try them for breakfast or dinner. For sweet, you can top them with jam or jelly or applesauce. Looking for savory? Top with sour cream, green onions, bacon crumbles, and cheddar. Get creative! Just be sure to not over-mix, and to make sure your pan is preheated. Getting that golden-brown crispy exterior and a fluffy soft interior isn't hard to do, as long as you follow the steps.

• 2 large floury potatoes (russet or Idaho work well)
• 2 teaspoons kosher salt, divided
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup buttermilk
• 6 teaspoons unsalted butter, divided
• 6 teaspoons vegetable oil, divided
• Toppings of choice (the sky's the limit...ketchup, sour cream, jam, applesauce, cheese, you name it...boxty goes with it!)

1. Peel 1 potato and cut into 1" cubes. Place cubes into small pot or saucepan, cover with cold water, season with 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potato cubes are tender, about 10 to 12 minutes. Drain. While still warm, mash by passing potatoes through a sieve, ricer, or food mill. Let mash cool completely (about 30 to 60 minutes).

2. While mashed potatoes are cooling, peel remaining 1 potato and grate on the large holes of a box grater. Wrap grated potatoes in a kitchen towel and, over the sink or a large bowl, wring out as much moisture as possible. Discard liquid. The drier your potato is, the fluffier your pancakes will be.

3. In a large bowl, combine flour, baking soda, black pepper, and remaining 1 teaspoon salt. Add mashed and grated potatoes and stir until combined, then stir in buttermilk, 1/4 cup at a time, until a thick batter forms. DO NOT overmix, or your boxty will be like concrete.

4. In a large, heavy skillet over medium-high heat, heat 2 teaspoons butter and 2 teaspoons oil until butter melts and begins to foam. Using a 1/4-cup measuring cup, drop 4 rounds of batter into pan. Cook until crisp on the bottom, 3 to 4 minutes, then flip and continue to cook until cooked through, 2 to 3 minutes more. Transfer to a wire rack. Repeat with remaining butter, oil, and batter.

5. Serve with desired toppings or as an accompaniment to meal.

Adapted from Delish



The ultimate in Irish comfort food (or ANY comfort food, really), colcannon is buttery and bacony rich, but also packed with power greens. We used all cabbage (remember our love of cabbage??), but you can use a mixture of cabbage and kale, all kale, or other leafy greens. 
• 1 medium head cabbage (about 2 pounds), shredded. You can also use a mix of cabbage and other greens, such as kale, or all kale.
• 4 pounds floury/starchy medium potatoes, peeled and quartered. Russet or Idaho work well. 4 pounds is about 8 potatoes.
• 2 cups whole milk
• 1 cup chopped green onions
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup butter, melted
• Minced fresh parsley
• Crumbled cooked bacon, the more the merrier.

1. Place cabbage (and/or greens) and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish.

2. In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat.

3. Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, top with butter, parsley and/or more onions, and bacon.

Adapted from Taste of Home

Irish Stew Hand Pies

More comfort food! These are perfect for a St. Patrick's Day sit-down dinner, but also make a great heavy appetizer for a party or gathering where everyone wants to try All The Things.

• 2 Tablespoons olive oil
• 2 Tablespoons Butter
• 2 1/2 lbs stew meat, chopped into bite-sized pieces
• 1/2 cup flour
• 1 large onion, diced
• 2 large carrots, diced
• 2 celery ribs, diced
• 3–4 sprigs of fresh thyme
• salt and pepper
• 2 Tablespoons tomato paste
• 1 cup beef broth
• 1 cup Guinness Irish stout
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon fish sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon cornstarch
• 2 Tablespoons water
• 2 packages store-bought pie crusts
• 1 large egg
1. Preheat oven to 350 degrees.

2. Season your beef generously with salt and pepper. Sprinkle with flour and toss around until all pieces are coated.

3. In a large Dutch oven heat butter and olive oil, over medium-high heat and brown the meat. Make sure not to crowd your meat. You may do this in two batches, if necessary. Remove from Dutch oven and set aside.

4. Next, add onion, carrot, celery, thyme, and salt and pepper to the Dutch oven and saute’ for 5 minutes. Add in the tomato paste and cook for one minute.

5. Add the beef back in along with the broth, Guinness, Worcestershire sauce, fish sauce, and soy sauce. Bring to a boil, then cover and put in the oven for 45 minutes. Remove the cover and cook for another 45 minutes so very little liquid is left.

6. Remove from the oven. Discard thyme sprigs. In a small bowl, mix together the cornstarch and water and add to the beef mixture. Stir together and then season to taste with salt and pepper.

7. Allow beef mixture to cool before filling pies.

To make pies:

1. Preheat oven to 375 degrees.

2. Roll out your pie crust on a lightly-floured surface. Cut out two different-sized circles using a 4 inch ramekin and a 1-inch biscuit cookie cutter. Spray the muffin tin and place the larger circle into the muffin tin and press up the sides. Spoon in the filling, leaving a little room at the top. Place the smaller circle of dough on top, and press to seal. Cut a small “x” in the top of each pie.

3. Mix the egg and water together in a small bowl, and brush over the tops of each pie.

4. Bake for 15-20 minutes, until the crust is fully cooked through, golden brown, and flakey.

Adapted from Tonja's Table

Irish Stout Whoopie Pies

Chocolate and beer. What more could you possibly want? The addition of a creamy smooth stout beer adds depth of flavor, and cream cheese keeps the filling rich but not cloyingly sweet. 

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup packed light brown sugar
• 4 Tablespoons unsalted butter, at room temp
• 1 large egg
• 1/3 cup 2% low-fat milk
• 1/4 cup stout beer
• 2 oz. cream cheese, at room temp
• 1/4 cup confectioners’ sugar, sifted
• 1/2 cup marshmallow creme

1. Heat oven to 375°F. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

2. In a large bowl, using an electric mixer, beat brown sugar and butter until light and fluffy, about 3 minutes. Beat in egg. Alternately add flour mixture and milk, then stout, mixing just until incorporated. 

3. Drop level tablespoons of batter onto the prepared baking sheets, spacing 2 in. apart. Bake until tops are set and spring back when lightly pressed, 6 to 8 minutes. Let cool on baking sheets 5 minutes, then transfer to wire rack and let cool completely. 

4. While cookies cool, make filling: Using an electric mixer, beat cream cheese until smooth, about 3 minutes. Add confectioners’ sugar and beat until fluffy. Fold in marshmallow creme and beat until fluffy, about 3 minutes. Cover and refrigerate at least 20 minutes before using. When ready to serve, spread filling onto half of cookies, then top with remaining cookies.

Adapted from Woman's Day


Irish Apple Cake With Custard Sauce

Lightly sweetened with a hint of tartness from the apples all balanced by a delicious warm custard sauce, this cake is the perfect end to your St. Patrick's Day meal. But why save this moist, rich, and savory piece of heaven for one day a year? Have it for breakfast. As a snack. Any time. That's one of the beauties of Adulting...cake for breakfast!

For Cake:
• 3 cups flour
• 2 teaspoons baking powder
• ⅛ teaspoon salt
• ¼ teaspoon cloves, ground
• ¼ teaspoon nutmeg, ground
• 6 oz. butter
• ¾ cup sugar
• 4 large green apples (we love Golden Delicious or Granny Smith)
• 2 eggs
• ¾ cup milk
• 2 Tablespoons sugar (for sprinkling on top of cake)

For Custard:
• 6 large egg yolks
• 6 Tablespoons sugar
• 1½ cup whole milk
• 1½ teaspoons vanilla

For the cake:

1. Grease and flour an 8" or 9" round springform pan. (Use 8" pan for taller cake)

2. Preheat the oven to 375 degrees.

3. Sift the flour, baking powder, salt, cloves and nutmeg into a very large mixing bowl. (You will need room for apples)

4. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.

5. Add the ¾ cup sugar to the flour mixture and mix in.

6. Peel the apples and slice them into uniform pieces. The best chunks are slices are about ¼" wide and then cut into 3 pieces from each slice.

7. Toss the apples into the flour mixture and combine them thoroughly.

8. In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.

9. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.

10. Sprinkle the sugar over the top of the cake.

11. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.

For the custard sauce (this sauce should not be like pudding. It should have a pourable consistency):

1. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. 

2. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. 

3. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. 

4. Mix in the vanilla. 

5. Transfer to bowl or serving saucer.

6. Serve warm or cold over apple cake.

Adapted from The Kitchen McCabe

Homemade Irish Creme 

This makes a great host gift...so make two batches, one to share, and one to enjoy. 

• 1 cup Irish whiskey
• 1 cup liquid coffee creamer (half-and-half)
• 1 (14 ounce) can condensed milk
• 1⁄2 teaspoon vanilla
• 1 teaspoon instant coffee granules
• 1 1⁄2 teaspoons chocolate syrup

1. Add all items to blender or food processor; blend well.

2. Store in closed container in refrigerator for up to two weeks.



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