St. Patrick's Day Recipes


Everyone is a little bit Irish on St. Patrick's Day!
You can eat like an Irishman too!
Try these recipes for some mouthwatering cuisine.

IRISH SODA BREAD WITH RAISINS
Nonstick vegetable oil spray2 cups all purpose flour5 tablespoons sugar, divided1 1/2 teaspoons baking powder1 teaspoon salt3/4 teaspoon baking soda3 tablespoons butter, chilled, cut into cubes1 cup buttermilk2/3 cup raisins Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.
IRISH BROWN BREAD
2 cups whole-wheat flour2 cups all-purpose flour plus additional for kneading1/2 cup toasted wheat germ2 teaspoons salt2 teaspoons sugar1 teaspoon baking soda1/2 teaspoon cream of tartar1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes2 cups well-shaken buttermilk Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan. Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes. Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour. Cooks' notes:" Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day. " Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days.
CORNED BEEF AND CABBAGE
5 pounds corned brisket of beef6 peppercorns, or packaged pickling spices3 carrots, peeled and quartered3 onions, peeled and quartered1 medium-sized green cabbage, quartered or cut in wedgesMelted butter (about 4 tablespoons) Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
CHAMP2 pounds russet potatoes, peeled, cut into 1-inch pieces1/2 cup whipping cream1/4 cup (1/2 stick) butterCook potatoes in pot of boiling salted water until very tender, about 15 minutes.Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)1 bunch green onions, sliced (about 1 1/3 cups)
BEEF AND GUINNESS PIE
2 lb boneless beef chuck, cut into 1-inch pieces2 tablespoons all-purpose flour1 teaspoon salt1/2 teaspoon black pepper2 tablespoons vegetable oil1 large onion, coarsely chopped2 garlic cloves, chopped3 tablespoons water1 1/2 tablespoons tomato paste1 cup beef broth1 cup Guinness or other Irish stout1 tablespoon Worcestershire sauce2 teaspoons drained brined green peppercorns, coarsely chopped2 fresh thyme sprigsRough puff pastry dough1 large egg, lightly beaten1 tablespoon waterSpecial equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishesPut oven rack in middle position and preheat oven to 350°F.Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.Cooks' note: Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using.
IRISH CREAM CHOCOLATE MOUSSE CAKE
This rich chocolate mousse cake was created by Geri Gilliland, the Belfast-born chef-owner of Gilliland's, a cafe with an Irish accent in Santa Monica, California. On the inside of the dessert, chocolate mousse spiked with Irish cream liqueur is layered with espresso sponge cake that has been soaked in an Irish whiskey syrup. On the outside, the chocolate bands and a mound of chocolate curls give this treat a straight-from-the-bakery look, which we show you how to achieve at home. If it sounds too perfect, there is one drawback: This grand finale is certain to overshadow any corned beef and cabbage main course. Mousse4 large eggs1/3 cup sugar12 ounces semisweet chocolate, chopped1 1/2 cups chilled whipping cream1/4 cup Irish cream liqueur Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 60°F, about 5 minutes.Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to lukewarm.Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.Cake6 large eggs3/4 cup plus 2 tablespoons sugar2 tablespoons instant espresso powder or coffee powderPinch of salt1 cup all purpose flourPreheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate). Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.)Syrup2/3 cup sugar5 tablespoons water5 tablespoons Irish whiskeyCombine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)AssemblyUsing serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.Chocolate Bands2 14 1/2 x 3-inch waxed paper strips4 ounces semisweet chocolate, chopped1 tablespoon plus 1 teaspoon solid vegetable shorteningLine large basket sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy, small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip.Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes. Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be taller than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake. Chocolate Curls12 1-ounce squares semisweet baking chocolatePowdered sugarLine baking sheet with foil. Unwrap 1 square of chocolate. Place chocolate on its paper wrapper in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time will vary depending on power of microwave). Turn chocolate square onto 1 side and hold in hand. Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil. Form as many curls as possible. Repeat process with remaining chocolate squares. Place curls decoratively atop cake, mounding slightly. (Can be prepared 1 day ahead. Refrigerate cake.) Sift powdered sugar over chocolate curls before serving cake.