SOME SAINT PATRICK’S DAY RECIPES
I remember when I was little, everyone tried to wear a touch of green on Saint Patrick’s Day. It was a welcomed, fun holiday if not an ‘official’ one. Dinner was corned beef, whether eating at home or in a restaurant. Green carnations were sold everywhere, for the benefit of the vendor, not for a charity as would be the case today. Corned beef was a meat case staple, now it’s even difficult to find in the supermarket this month. It seems the only tradition to survive is green beer at the local pub.
One new addition to the day, however, is that many supermarkets feature imported Irish cheese and butter for a short time now. If you haven’t tried these products, especially the butter, I urge you to do so. The brand name is Kerry Gold and it not only makes Irish cuisine shine but all your other recipes. I have a friend who clears out her freezer to stock up on a year’s supply of butter. It’s that good.
Even if the holiday has lost some of its luster, many of the dishes are still favorites and, being of peasant origin they’re simple, uncomplicated and nutritious as well. It’s nice to dust them off and appreciate them occasionally, just as it’s fun to celebrate Saint Patrick’s Day with a dinner, even if just for two, because the only obligation involved with this holiday is to enjoy it.
This book Some Recipes for Saint Patrick’s Day is for the person who wants easily made, affordable dishes to serve on Saint Patrick’s Day, whether for a full course meal, just snacks, or dessert. In keeping with the spirit of the occasion, most of the food is either green, or traditionally linked with the holiday. Also included are recipes for salads, breads and some recommendations for leftovers as well as an option for those who don’t like corned beef.
I’m adding complete directions on how to ‘corn’ meat too, compliments of Julia Child. I couldn’t believe how simple, quick and easy the process is. I’ve done it several times using cuts of beef I prefer to the normal brisket, as well as other meats, especially a canned ham. It was a great success!! Read about it in the book. You can find it on Kindle and this web site on our Bookshelf. Also you will find additional recipes and information if you click ‘Blog’ on the site’s Main Page Header, go to the waterfall menu in the right margin on any page and select March for the years 2012-2017.
PARSLEY PINWHEELS:
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up starting with a short side, and cut into ½ -3/4 inch slices. Place seam side down, on a baking sheet and cook according to package directions
Pea Soup with Mint—Serves 2 in bowls.
Following the steps above, sauté a medium onion in 1Tbs. canola oil; add 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree them and taste for salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.
Easy Corned Beef for Two:
2 large potatoes halved—peeled optional
2 peeled carrots -optional
½ head of cabbage cut in two crescent wedges
1 qt. chicken broth
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Put the potatoes in a deep saucepan, with other vegetables, if using. Add cabbage and just enough broth to immerse. Cover and simmer 20 min. or until cabbage softens. Top with the canned meat in one piece, cover again and simmer 15 min more or until the fat from the meat has melted into the broth.
Reuben Sandwiches: I described this sandwich earlier, but here are the exact directions to make it. . These are served open faced, which my family favors, or closed. You will need:
1 loaf good Deli Jewish Rye Bread
@ ½ lb. sliced corned beef or shredded leftovers
8 oz. bottle of Russian dressing
1 lb. sauerkraut
@ ½ lb. Deli sliced Swiss cheese
Allow 2 slices bread per portion. For open-faced lightly toast the bread, for closed toast only one side.
Spread a toasted side with the Russian dressing, cover with the meat then the kraut and top with the cheese. The amounts you use are optional. If planning a closed sandwich, fill only half the slices, for open cover all. The open sandwiches can be run under the broiler until the cheese melts, the closed topped with the empty slices, toasted sides in, and broiled or grilled turning once, until both sides are golden.
A Light Lite Dessert:
Lime sherbet
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once
Irish Coffee: Serves 1
5-6 oz. fresh, hot black coffee
11/2 oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8oz goblet with very hot water. A mug will do. Pour in whiskey, fill with coffee, add sugar and stir to dissolve. Top with a generous glob of whipped cream. Garnish with a dash of cinnamon.
