Luck of the Irish: 8 Recipes Perfect for St. Patrick’s Day
Everyone is at least a little bit Irish on March 17, and your recipes can be, too! Named for St. Patrick, the patron saint of Ireland, the holiday has long been associated with the wearing of the green, shamrocks, eating, and drinking. To help out your St. Patrick’s Day menu, here are eight dishes that range from authentic to inspired — and all will have you cheering: Éirinn go Brách!
1. Dublin Coddle
Coddle is clearly Irish in name, but what is less clear are the ingredients used. Traditionally, it was a way to use leftovers, so everyone has their own take on it. To get an understanding for the basics of coddle, chef Rachel Allen provided her recipe to Today. If you do not have leftover boiled bacon, you can use fresh slices or cubes.
- 12 ounces potato, peeled and cut into 3/4-inch cubes (more or less)
- 1 1/4 cups finely chopped onion
- 8 ounces breakfast sausages, each cut into 4 pieces
- 2 1/2 cups leftover bacon cooking liquid, chicken stock, or water
- Salt and freshly ground black pepper
- 3 1/2 ounces leftover boiled or fried bacon, torn or cut into 1/2- to 3/4-inch chunks (more or less)
- 1 tablespoon finely chopped fresh parsley
Directions: Put the potato, onion, and sausages in a large saucepan and add the bacon cooking water. Add a little salt and pepper (but not too much if you’re using bacon cooking water). Place over medium heat and bring to a boil, then simmer for about 30 minutes until the potatoes are just tender. Add the cooked bacon and cook for another few minutes. Stir in the parsley, season to taste, and serve immediately.
2. Guinness Brownies with Whiskey Caramel Glaze
An incredibly flavor-dense brownie can be baked by adding Guinness, or another stout to your base. The booze-factor comes through with the glaze, which uses whiskey and a stout reduction. The Baker Chick‘s recipe won’t leave you tipsy, and you will want to go back for many, many more.
Ingredients for brownies:
- 1 cup stout (such as Guinness)
- 12 ounces semisweet or bittersweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1¼ teaspoons kosher salt
- 1/2 cup sugar
- 1 1/2 tablespoons butter
- 1/4 cup scotch whiskey
- 1 tablespoon Guinness reduction (from brownies)
- 3/4 cup powdered sugar
- 1-2 tablespoons heavy cream or half and half
- 1/2 teaspoon sea salt
Directions: Preheat oven to 350 degrees Fahrenheit. Line an 8 x 8 baking pan with parchment paper, leaving a 2-inch overhang. Set aside. Bring stout to a boil in a small sauce pan; cook until reduced to about 1/3 cup, about 12 minutes. Let cool. (Reserve 1 tablespoons of Guinness reduction to use in the caramel sauce.) Stir chocolate and butter in a medium heat-proof bowl set over a saucepan of simmering water until melted and smooth.
Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and salt. Pour batter into prepared pan. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 45-60 minutes. Start checking the brownies around 40 minutes to ensure you do not overcook. Transfer pan to a wire rack and let cool for at least 20 minutes.Using parchment overhang, lift brownie from pan and let cool completely.
Directions for the glaze: Combine sugar and 2 tablespoons water in a dry 2-quart heavy saucepan over moderate heat, stir until the sugar dissolves- then leave it alone. Continue to cook, stirring occasionally, until sugar is melted into a deep amber color. Remove from heat and carefully add the butter and whisk quickly until combined.
Carefully add the whiskey, Guinness reduction, and salt (caramel will bubble and seize up.) Cook over moderately low heat, stirring, until caramel is smooth. Cool sauce to warm. Using an electric mixer, add the powdered sugar and mix until thick and creamy. Gradually add milk to thin out a bit if desired. Pour glaze over cooled brownies and let set in the fridge for 30 minutes. When bars are completely cooled, cut into bars and serve.
Colcannon is the perfect St. Patrick’s Day side dish. AllRecipes.com‘s version uses cabbage, but kale is another traditional ingredient, and can be used instead.
- 2 1/2 pounds potatoes, peeled and cubed
- 4 slices bacon
- 1/2 small head cabbage, chopped
- 1 large onion, chopped
- 1/2 cup milk
- Salt and pepper to taste
- 1/4 cup butter, melted
Directions: Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble, and set aside. In the reserved drippings, sauté the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
4. Corned Beef and Cabbage
Making corned beef can take up to ten days, so unless you have the time — and space in your fridge to store the beef as it marinates — buying corned beef might be your best bet. AllRecipes.com has a recipe using store-bought corned beef that has received rave reviews, and is incredibly easy.
- 3 pounds corned beef brisket with spice packet
- 10 small red potatoes
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage, cut into small wedges
Directions: Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
What will you do will all your leftover corned beef? As The Stay at Home Chef explains, you’ll make corned beef sandwiches, of course. Make a grilled cheese sandwich with cheddar cheese, rye bread, and your leftover corned beef and cabbage.
5. Irish-Coffee Blondies
This Martha Stewart recipe is definitely one for the adults, especially the coffee lovers. It plays on the flavors of the alcoholic beverage, with coffee grounds in the brownie batter, and whiskey in the glaze.
- 2 sticks unsalted butter, plus more for pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups packed light-brown sugar
- 3 tablespoons freshly ground coffee
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sliced almonds, skin on
- 1 tablespoon melted butter, warm
- 2 tablespoons Irish whiskey
- 3/4 cup confectioners’ sugar, sifted
Directions for the blondies: Preheat oven to 350 degrees Fahrenheit. Butter a 9-by-13-inch baking pan, and line with parchment so that it overhangs on all sides. Butter parchment. Whisk together flour, baking powder, and baking soda.
Melt butter and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds. Bake 27 to 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely.
Directions for the glaze: Whisk together butter and whiskey. Gradually whisk in confectioners’ sugar until glaze is thick but pourable (you may not need all the sugar.) Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour. Cut blondies into 2-inch squares.
6. Irish Soda Bread
Don’t be scared by “bread” in the title. Irish soda bread does not contain any yeast, and a traditional recipe will only have four ingredients, like the one from Epicurious.
- 3 1/2 cups all purpose flour
- 1 teaspoon baking-soda
- 3/4 teaspoon salt
- 1 1/2 cups (about) buttermilk
Directions: Preheat oven to 425 degrees Fahrenheit. Lightly flour baking sheet. Mix flour, baking soda, and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute. Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.
7. Soda Bread Muffins
Over the years, people have adapted the basic soda bread recipe to include raisins, sugar, currants, and other ingredients to give it a sweet taste. Less traditional, but nonetheless tasty are Baked-In‘s soda bread muffins. To get the most flavor out of the raisins, soak them in warm water for 10 to 15 minutes before using.
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 4 tablespoons (¼ cup) butter, chilled
- 3/4 cup raisins
Directions: Preheat oven to 375 degrees Fahrenheit. Line or grease a muffin tin and set aside. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. In a smaller bowl, combine egg and buttermilk and whisk well to combine. Using a pastry cutter or two knives, cut the butter into the flour mixture until the mixture resembles pea-sized crumbs. Pour buttermilk mixture into flour mixture and stir to combine. Fold in raisins. Divide batter evenly in muffin cups and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for five minutes, then transfer to a wire rack to cool completely.
8. Shamrock Shaped Snack Crisps
Hungry Happenings has a new use for any shamrock shaped cookie cutters; instead of — or in addition to — any sweet shamrocks you might bake this year, you can also have a savory snack on St. Patrick’s Day with shamrock crisps.
- 1 store bought pie dough or puff pastry, thawed
- Egg white or milk
- 1/3-1/2 cup freshly grated Parmesan cheese
- 2-3 tablespoons finely chopped fresh Italian parsley
Directions: Preheat oven to 400 degrees Fahrenheit. Unroll pie dough or puff pastry. Cut 12 shamrocks using cookie cutter. Brush the tops of each shamrock with egg white. Combine Parmesan cheese with parsley. Sprinkle over shamrocks. Set shamrocks on a baking sheet lined with parchment paper. Bake for 7-9 minutes until golden brown. You can re-roll the scraps and make more shamrocks, or just brush the scraps with egg white and the cheese and parsley and bake until crisp. Serve immediately with spinach or artichoke dip, hummus, or just by themselves.