Saint Patrick's Day Recipes

Saint Patrick's Day celebrates and honors the Irish, with traditional food and the color green. Although my heritage includes a quarter Scot, we've enjoyed this particular holiday for many, many years. My husband's best friend introduced us to many aspects of the culture and cuisine, but I took over cooking duties many years ago. I'd like to share some of our favorite Saint Patrick's Day recipes.

Before we start cooking, take the time to dress up your house with a bit of green. Kids and adults love a few balloons, and there's various Saint Patrick's Day themed hats and t-shirts for sale. One year, we even bought some green sparkly blowers, for the energetic kids to enjoy. The pictures are worth a bit of extra noise. You can save those hats for future use. Also, pick up some green placemats, Saint Patrick's Day napkins, and a green candle. If you are handy in the garden, a small plug of shamrocks make an interesting centerpiece.

Americans are most familiar with Corned Beef and Cabbage. Many folks just buy a prepared meal, but I encourage you to try making your corned beef at home. The smell is very appetizing, and your guests will appreciate the extra effort. It's one of the most simple meals to make, and as long as you cook your corned beef for the full time, it's GREAT! The leftovers can be used the following day for Reuben sandwiches.

Most super markets offer corned beef in March. Because it's specially marinated and sealed, the shelf life in your refrigerator is much longer than most cuts of beef. If you want to prepare this meal in the "off-season," it's wise to either freeze an extra corned beef when they're on sale, or find a butcher who carries them year around. A third option is to see if your butcher or grocer is willing to specially order one. In my area, the place with the best corned beef is found at Neville's Superette on Ashmun Street, up in Sault Ste Marie, Michigan. It's an hour's drive north, but worth the extra mileage.

My first recipe is for corned beef. Our good friend Steve is a master with the crock pot-type gadgets. His recipe results in a very exceptional corned beef, but you have to remember to start things early!!

Steve's Corned Beef in the Crockpot

3 lb corned beef
6 medium Red Russet or Yukon Gold potatoes
2 ribs celery, thinly sliced
3-6 carrots, chunked
2 lb head of cabbage
1 teaspoon black pepper
1 1/2 cups water

Start with the celery, carrots and potatoes: layer them in the bottom of your crockpot. Next, lay in your corned beef brisket. Cut the cabbage into wedges, and place it on top of the meat. Finally, add the water, corned beef brisket seasoning packet, and pepper. Cover, and cook on low for 7-8 hours, until the meat is tender. It's important to allow the meat to set about 10-15 minutes before slicing. You can cover the meat with foil and place it in a warm area to keep it hot. This particular recipe will serve about 8 people, depending on portion size.

You'll also find suggested recipes on the actual corned beef package. Check out the "Cooks dot Com" website (see my links) for a myriad of different recipes and background information on preparing corned beef.

The Corned Beef and Cabbage dinner is rather heavy, so I always serve a tossed salad and fresh vegetables. My husband is a big "BREAD" guy. I cheat on the bread with Saint Patrick's Day. It looks home made, because I always get a loaf from the bakery and just warm it up to go with dinner. For salad, my favorite dressing is (Paul) Newman's Own Oil & Vinegar. But to make the dinner special, try to have the dressing of choice for your guests. Another good one is the poppyseed dressing available in many popular brands.

A nice way to finish a great meal is with a spectacular dessert. One of the more popular "sweet endings" is Pistachio cake. There's a loaf type cake that we enjoy. Follow this recipe...and if you're too full after the big Corned Beef and Cabbage dinner...don't worry! This is one dessert that tastes even better the next day.

Here are the ingredients for the cake:

1 cup butter (Softened)
1 fresh lemon
1 vanilla bean
2/3 cup sliced almonds
3/4 cup pistachio nuts (fresh)
1 1/4 cups sugar
4 large eggs
1/2 cup flour

Grease a standard loaf pan with a few teaspoons of butter. (Line with parchment, if available...makes it easier to remove!)
Finely grate the lemon peel. Grind the pistachios & almonds together.

Beat the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Add the lemon peel and seeds from the vanilla bean. Fold in the nuts and sift in the flour.

Spoon the batter into the pan and bake for 45-60 minutes. The cake is ready when a skewer comes out clean. Leave to cool in the pan, then turn out.

Topping
1 Lemon
1/2 cup pistachio nuts
1/4 cup sugar

Topping the cake: Grate the lemon peel and squeeze the juice from the lemon. Halve your pistachio nuts. Mix the lemon juice with the sugar, boil until reduced to a syrup, then add the peel. Stir in the pistachios and pour over the cake.