Traditional Irish Recipes: Dublin Lawyer, Limerick Ham, Colcannon, Brown Scones and Irish Soda Bread

This month, millions of Americans will celebrate Saint Patrick's Day and their Irish heritage by trying to connect with their Celtic culinary roots. In reality, very few Irish citizens will be reaching for green beer, Shamrock shakes or corned beef and cabbage. Instead, a few easy and flavorful dishes can bring an authentic taste of Ireland to your home.

The country's culinary landscape mimics the inherent beauty of its lush green fields and rugged coastline. With a style and tradition leaning towards hearty comfort foods, Irish cuisine is rich, flavorful and inventive. Below are five easy-to-prepare recipes reflecting the traditional tastes and culture of the Emerald Isle.

First up is Dublin Lawyer. How can you go wrong with lobster? The dish is made with whole, cold water crustaceans finished in a rich, creamy sauce. Next, is Limerick Ham. For this family favorite, a cured leg of pork or ham is slow simmered in cider until sweet and tender.

Our third dish is Colcannon. This staple, Irish comfort food comes from a 300 year old recipe, originally served at Samhain-- the Celtic Halloween festival. Rich and decadent, Colcannon combines potatoes, cabbage and creamy butter to great effect. Also included, are the recipes for Brown Scones and traditional Irish Soda Bread.

Dublin Lawyer

1 live lobster, about 2 1/2 pounds

1/2 cup Kerry Gold Irish butter

1/2 cup Jameson Irish whiskey

1/2 cup heavy whipping cream

Pinch Cayenne pepper

Sea salt and fresh cracked black pepper

2 quarts boiling water, salted

Serves 2

Plunge a sharp chef's knife into the cross on the back of the lobster's head. Split the shell in half lengthwise through to the tail and crack open the claws. Remove all the meat and cut into large chunks. Boil the shells in lightly salted water until they turn red then set aside the for serving.

In a large skillet, melt the butter until foaming over medium heat. Add the lobster meat and gently stir through for a few minutes, just until meat is barely cooked. Adjust heat carefully so that butter does not brown or burn. Add the whiskey and stir through. Remove pan from heat. Carefully touch a long match or stick lighter to the mixture, allowing the alcohol to ignite. Flames will jump then subside quickly. Return skillet to the burner, pour in the cream, add the cayenne and heat through. Season to taste with sea salt and black pepper.

Arrange lobster meat in the half shells and top with pan sauce. Serve with white rice or pilaf.

Limerick Ham in Cider

5-7 pound ham

2 quarts apple cider

1/2 cup light brown sugar

1 teaspoon whole black peppercorns

2 whole bay leaves

1 teaspoon mustard

20 whole cloves

In a large pan, cover the ham with cold water and bring slowly to a boil. Discard the water and replace with cider, adding additional water if needed to cover the ham. Add the peppercorns and bay leaves. Bring cider to a boil then immediately lower the heat, maintaining the liquid at barely simmering. Cook for 20 minutes per 1 pound of ham. A six pound ham requires two hours.

Remove pan from the heat and allow to stand covered for 30 minutes. Carefully transfer the ham to a cutting board and remove any skin. Score the fat with a sharp knife in a diamond pattern then stud the surface with whole cloves.

Combine the sugar and mustard then rub thoroughly into the surface of the ham. Bake in a pre-heated oven at 375 degrees Farenheit for an additional 10 minutes per pound, allowing 60 minutes for a six pound ham.

Colcannon

3 1/2 pounds potatoes

1 pound cooked curly kale or savoy cabbage, finely shredded

3 ounces Kerry Gold Irish butter

1 cup whole milk

3 tablespoons heavy cream

8 scallions, chopped

Peel and boil the potatoes until fork tender. Drain, then mash until they are smooth. A potato ricer also works well. Stir scallions into the milk in a small saucepan and bring to a boil. Immediately add the milk and scallions to the potatoes and beat until fluffy. Add in the chopped cabbage, heavy cream and half of the butter then stir through until smooth.

Serve colcannon in individual bowls. Make a well in the center of each serving and top with a heaping spoonful of butter.

Brown Scones

2 cups self-raising flour

1 cup whole wheat flour

5 tablespoons Kerry Gold Irish butter, cubed

2 tablespoons loosely packed dark brown sugar

3/4 cup whole milk

1/8 teaspoon finely ground sea salt salt

1/4 cup heavy cream, optional

Pre-heat oven to 425 degree Farenheit. Sift the self-rising and whole wheat flour together into a large bowl. Using your fingertips, add in the brown sugar, followed by the butter. Combine until mixture resembles coarse, pea-sized crumbs.

Add the salt, then mix in the milk a little at a time. With floured hands, knead gently into a soft dough, adding a little milk if needed.

Roll out the dough evenly on a lightly floured board. Dough should be about one finger thick. Cut out with a round pastry cutter, using a quick, single motion. Take care not to twist the pastry cutter. Brush scone tops with heavy cream, if desired.

Cook on a parchment lined baking sheet using the rack position second from the top. Bake for 12-15 mins, or until deep, golden brown.

Easy Irish Soda Bread

4 - 4 1/2 cups All Purpose flour

2 tablespoons sugar

1 teaspoon sea salt

1 teaspoon baking soda

4 tablespoons Kerry Gold Irish butter, cold

1 large egg, lightly beaten

2 cups cultured buttermilk

Preheat oven to 425 degrees Farenheit. In a large bowl, sift together the flour, sugar, salt and baking soda. Using a pastry cutter or two knives, work the butter into the flour mixture until it resembles coarse crumbs/meal.

Make a well in the center of the flour mixture. Add the beaten egg and buttermilk to the well and mix until dough forms. Dust hands lightly with flour and gently knead the dough in the bowl, just until a rough ball forms. Add flour as needed.

Transfer the dough to a lightly floured surface and form into a dome-shaped, round loaf. Transfer to a parchment-lined baking sheet. Using a serrated knife, cut a cross-shape into the top of the loaf, scoring the dough with a 5-6 inch long, 1/2 inch deep cross cut.

Bake in oven for 45-50 minutes. Check for doneness by inserting a long, wooden toothpick or skewer-- When it comes out clean, the bread is done. Loaf should sound hollow when tapped with a knife.

Use day-old soda bread for making grilled sandwiches or a uniquely Irish version of French toast.