Here are some of our favorite St. Patrick's Day Recipes
Perfect to wow the Family
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Irish Stew
Ingredients:
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8 bacon strips, diced
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1/3 cup all-purpose flour
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1 teaspoon salt
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1/2 teaspoon pepper
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3 pounds beef stew meat, cut into 1-inch cubes
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1 pound whole fresh mushrooms, quartered
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3 medium leeks (white portion only), chopped
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2 medium carrots, chopped
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1/4 cup chopped celery
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1 tablespoon canola oil
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4 garlic cloves, minced
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1 tablespoon tomato paste
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5 cup reduced-sodium beef broth
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2 bay leaves
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1 teaspoon dried thyme
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1 teaspoon dried parsley flakes
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1 teaspoon dried rosemary, crushed
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2 pounds Yukon Gold potatoes, cut into 1-inch cubes
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2 tablespoons cornstarch
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2 tablespoons cold water
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1 cup frozen peas
Directions:
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In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside.
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In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours.
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Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.
IRISH APPLE CAKE
Ingredients:
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Crumb Topping
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1 cup all-purpose flour
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1-1/2 teaspoons baking powder
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½ teaspoon salt
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1 cup sugar
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6-8 tablespoons butter, room temperature
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Cake
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1 pound of apples, peeled and cored
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1¼ cups flour
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1-1/2 teaspoons baking powder
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¼ teaspoon salt
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1 teaspoon ground cinnamon (more or less based on how much you like cinnamon)
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½ cup sugar
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½ cup butter
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2 eggs
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3-4 tablespoons milk
Directions:
For the topping:
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Sift the flour with baking powder and salt. Whisk in the sugar.
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Thoroughly mix in the butter until the mixture looks and feels consistent throughout.
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Set the topping aside for later.
For the cake:
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Grease a 9" x 9" cake pan. Preheat the oven to 350ºF.
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Thinly slice the apples and set aside. The skinnier the slices the better the cake! I think my mom used whatever was on sale but I use Jonagold apples.
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In a small mixing bowl, sift the flour, baking powder, salt and cinnamon; set aside.
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In a large mixing bowl, beat the sugar and butter until it is very light. (I sometimes substitute a bit of applesauce for the the butter or even Greek yogurt.) To the sugar and butter, beat in 2 eggs.
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After the eggs are incorporated, slowly add about half of the flour/cinnamon mixture, mixing to combine. Add a couple of tablespoons of milk and then fold in the rest of the flour/cinnamon mixture.
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Pour the cake mixture into the prepared cake pan. Layer the top of the cake with the apple slices. My mom use to put them in at a 45 degree angle and then lined the slices in rows until the cake was covered. If there were leftover slices she sprinkled them with sugar and cinnamon as a reward for whoever was helping her make the cake.
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Sprinkle the topping across the top of the apple slices.
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Bake until the top is golden brown and your kitchen smells divine, about 50-55 minutes. Cool and enjoy!
Spinach & Cheddar Fondue
Ingredients:
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1 cup milk
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1 Tbsp. Worcestershire sauce
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1 1/2 Tbsp. fresh lemon juice (~ juice from a lemon half)
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8 oz. (2 cups) Cream Cheese
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8 oz. (2 cups) Sharp Cheddar Cheese, shredded
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1 Tbsp. cornstarch
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1/2 tsp. garlic powder
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1/2 tsp. dry mustard
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1/4 tsp. nutmeg
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1-1/2 cups tightly packed fresh spinach, finely chopped
Directions:
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In a saucepan over medium heat, whisk together milk, Worcestershire sauce, fresh lemon juice, cooking until mixture reaches a low simmer (barely boiling).
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In a bowl or sealed Ziploc bag, toss the shredded cheese with the cornstarch.
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Pour cheese into milk mixture a handful at at time while stirring. Cook until melted.
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Add in slowly cream cheese till blended.
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Add garlic powder, dry mustard, nutmeg and whisk until smooth. Taste and see if you need to add some salt.
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Continue cooking over medium heat until warmed through and the consistency you'd like. Remove from heat and move to a fondue pot over a flame to keep warm.
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Serve with sliced bell peppers, slices of apples and pears, broccoli and cauliflower florets, tortilla wedges, baguette slices, and pretzels, .
Irish Soda Bread
Ingredients:
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4 cups all-purpose flour (16 ounces)
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1 teaspoon fine sea salt
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½ teaspoon baking soda
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1 ½ to 2 cups buttermilk, shaken
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Good butter for serving
Directions:​
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Preheat the oven to 400°F, and line a sheet pan with parchment paper.
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In a large bowl, whisk together the flour, salt, and baking soda until well combined.
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Make a well in the center of the dry ingredients and pour in 1 1/2 cups buttermilk.
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Using your hands or a wooden spoon, mix the ingredients until a loose dough forms. You’re looking for a dough that’s soft but not overly sticky or wet, and that holds together enough to make a loaf that can hold its shape on the sheet pan. If the dough is dry and crumbly, add up to 1/2 cup additional buttermilk, a tablespoon or so at a time, until it comes together.
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When the dough is just mixed together—no streaks of flour or buttermilk—transfer it to the parchment-lined sheet pan.
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Using your hands, form the dough into a round that’s roughly 8 inches in diameter.
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Using a paring knife, cut a large “X” across the top of the loaf.
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Bake until soda bread is nicely browned, and sounds hollow when tapped on the bottom of the loaf, about 45 minutes.
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Let cool on the baking sheet until just warm, then slice and eat with good butter.
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To store, wrap in a slightly damp tea towel to prevent the crust from getting too hard, and keep on the counter.