Recipes

St. Patrick’s Colcannon

INGREDIENTS

3 pounds red potatoes, quartered 1 head cabbage, cored and shredded 2 tablespoons butter ½ cup butter 1 teaspoon minced garlic 4 green onions, sliced, white parts and tops separated white pepper to taste 1¼ cups hot milk 1 pound leftover corned beef, cut into pieces and warmed

DIRECTIONS

1. Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. 2. Meanwhile, bring a large pot of salted water to a boil.

Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened.

Drain. 3. Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed. 4. Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve.

Irish Soda Bread

INGREDIENTS

½ cup white sugar 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ¾ teaspoon salt 3 cups raisins 1 tablespoon caraway seeds 2 eggs, lightly beaten 1¼ cups buttermilk 1 cup sour cream

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan. 2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour 3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Irish Tea Cake

INGREDIENTS

½ cup butter, softened 1 cup white sugar2 eggs 1½ teaspoons vanilla extract 1¾ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup milk ¼ cup confectioners’ sugar for dusting

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan. 2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan. 3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners’ sugar right before serving.

Beef and Guinness® Stew

INGREDIENTS

4 slices bacon, cut into small pieces 2½ pounds boneless beef chuck, cut into 2-inch pieces 1 teaspoon salt, or more to taste freshly ground black pepper to taste 2 onions, coarsely chopped ½ teaspoon salt 4 cloves garlic, minced 1 (14.9 ounce) can dark beer ¼ cup tomato paste 4 sprigs fresh thyme 3 carrots, cut into 1-inch pieces 2 stalks celery, cut into 1-inch pieces 1 teaspoon white sugar ½ teaspoon freshly ground black pepper, or to taste 2½ cups chicken stock, or as needed to cover 4 cups mashed potatoes (Optional)

DIRECTIONS

1. Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet. 2. Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt. 3. Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover. 4. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired. 5. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste. 6. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

Irish Lassie’s Liver and Onions

INGREDIENTS

1 teaspoon olive oil, or more if needed 1 clove garlic, minced 4 large sweet onions, thinly sliced 1½ tablespoons finely chopped green bell pepper 1½ tablespoons finely chopped red bell pepper ½ cup sliced fresh mushrooms salt and black pepper to taste ¼ cup butter 1 pound calf’s liver, skinned, deveined, and sliced ¼ cup all-purpose flour 2 cups cold water 2 teaspoons beef bouillon granules 1 tablespoon red wine

DIRECTIONS

1. Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper.

Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf’s liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half. 2. Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.

Dublin Drop Cake

INGREDIENTS

1 tablespoon unsweetened cocoa powder 2 (8 ounce) packages cream cheese, softened ¼ cup confectioners’ sugar 1 egg 6 tablespoons Irish cream liqueur 1 (18.25 ounce) package chocolate cake mix without pudding 1 (3.9 ounce) package instant chocolate pudding mix 3 eggs ½ cup vegetable oil 1 (12 fluid ounce) can or bottle Irish stout beer 2 tablespoons butter 1 cup white sugar ½ cup Irish whiskey

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). 2. Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder. 3. Beat cream cheese, confectioners’ sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside. 4. Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter. 5. Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling. 6. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes. 7. Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack. 8. While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes. 9. Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.