St. Patrick’s Day Feast “2010”
There is always a good meal at an Irish home no matter what day of the year it may be and all are welcome, but on St. Patrick’s Day everyone makes a few extras for the celebration and the memory of those before us who we miss dearly everyday.
Menu for St. Patrick’s Day
Celery Soup with Blue Cheese
Irish Soda Bread
Corned Beef with Scalloped Cabbage and Glazed Carrots
Apple Brown Betty with Irish Whiskey Cream Sauce
- 16 oz. Smoked Salmon
- 1 -2 Cucumbers (thinly sliced)
- 1/2 C. Red Onion (chopped)
- 3 T. Capers
- 2 Lemons
- Fresh Dill
- 4 0z. Creme Fraiche
- Arrange salmon, cucumbers and red onion on individual salad plates
- Garnish with lemon, capers, creme fraiche and fresh dill
This a very simple and delicious appetizer. Very light with a journey for the palette enticing you forward to the meal that is coming. Just a little bit of chopping, plate accordingly and your guests will be in love with the salmon and the accompanying flavors.
Celery and Blue Cheese Soup
- 1 Large Head Celery
- 2 Garlic Cloves
- 1 Onion
- 2 T. Butter
- 2 T. All-Purpose Flour
- 5 C. Vegetable or Chicken Stock
- 1/2 C. Whipping Cream
- 3 oz. Irish Cashel Blue Cheese (or other good quality)
- 3 Scallions (chopped for garnish)
- Clean and finely chop the celery, garlic and onion
- Melt butter in a large saucepan, add vegetables and cook, stirring until they begin to soften
- Sift in the flour, stirring until it cooks
- Heat stock separately and gradually add to the vegetables and cook approximately 10 minutes
- Puree in a blender or use
- Return the soup to the saucepan and season well
- Stir in the cream and cook a few moments to thicken the cream (Recipe can be done ahead of time to this point)
- Just before serving, bring soup to a boil, turn down heat and stir in the crumbled blue cheese (do not boil once the cheese has been added)
- Ladle soup into bowls and garnish with the scallions
(Recipe from “Savoring Ireland, Cooking through the Seasons” by Nuala Cullen)
If you have never tried celery soup this is a must. The delicate celery flavor with a hint of garlic and the unforgettable taste of blue cheese will let you know that this meal is elevating your tastes step by step.
Julia Barrett Mulvey’s Irish Soda Bread
- Whisk dry ingredients in a bowl
- Combine softened butter and egg
- Add to dry ingredients
- Pour in most of the buttermilk and with one hand stir in a full circle (adding more buttermilk as necessary)
- When it all comes together turn it out on to a floured board and knead lightly for a second.
- Pat the dough into a round and cut a cross on it
- Bake in a 450 degree oven for 15 minutes
- Turn oven down to 400 degrees and bake for an additional 20-30 minutes
- Cool on a wire rack
Recipe from Julia Barrett Mulvey (Traditional Connemara Irish Bread) passed on to me from her loving son, my cousin Matt Mulvey
I kept this bread plain and simple and did not add the cloves or raisins. It did not look perfect but it was an “absolutely delicious” accompaniment to all the other flavors of the meal. This was the last thing I made before guests arrived and of all things this could have been the calamity of the night! I forgot to buy the buttermilk, a substitute of vinegar and milk was used. While reading the recipe I realized the email Matt had sent me that part of it was not there regarding the temperature and time to bake, found a compatible recipe in a cookbook and felt relieved. When the dough was mixed I could not find the pan I had planned on using (there will be a sign-out sheet for borrowed pans), so I used a deep dish pie plate and “watched” it bake. Success! I am sure I will hear from Matt and he will tell me how it should look.
- 3 C. Cold Lamb (ground coarsely) (I usually make this when I have leftover lamb from the night before which had been marinated, and I add more onions and herbs as well)
- 1 Onion (ground with the lamb)
- Salt and Freshly Ground Pepper
- 7 T. Butter
- 2 T. Flour
- 1/2 C. Stock or Milk
- 4-5 Potatoes, mealy potatoes preferred
- Milk, 1/4-1/2 C.
- Fresh Herbs (such as chives, Tarragon, Garlic and Parsley – optional
- Breadcrumbs and/or Parmesan Cheese (optional)
- Grind the lamb and onion and season to taste
- Melt 3 T. butter over low heat and add the flour to make a roux
- Stir in the liquid and continue stirring till thickened and season to taste
- Combine with the meat and spread into a 2 qt. baking dish and cool thoroughly
- Peel the potatoes and cook in boiling water until tender.
- Drain, mash and add 4 T. butter, the milk and seasonings and let cool slightly
- When the meat is quite cold, spread the mashed potato over it to make a crust.
- Dot the crust with butter. Add crumbs or grated Parmesan cheese.
- Bake at 375 degrees for 35-40 minutes until the crust is nicely brown and the dish is bubbling hot.
(Recipe adapted from “James Beard’s American Cookery” by James Beard)
The first time I enjoyed Shepherd’s Pie was on a 100′ schooner in the Galapogos Islands. A British company owned the schooner and the crew was English. And the food they made was delicious! Do not ever let anyone tell you the British cannot cook, they are wrong. After making quite a few different recipes through the years trying to replicate that pie this one is my favorite from James Beard. I think he would have been happy with the one I was served on the “Golden Cachelot” many years ago.
- 1 Head of Cabbage
- 2 T. Butter
- 2 T. Butter
- 1 C. Cream
- 1/2 C. Bread Crumbs
- 1/2 C. Parmesan Cheese
- Salt and Freshly Ground Pepper
- Wash and cut cabbage (bite size)
- Melt butter in a pan, stir in flour and blend well
- Stir in the cream slowly stirring constantly bring slowly to a boiling point and cook 2 minutes
- Season with salt and pepper to taste
- Add cabbage to cream sauce and toss while heating
- Butter a baking dish
- Add creamed cabbage to the dish and top with buttered crumbs and parmesan cheese
- Bake at 350 degrees until browned (approximately 25-30 minutes)
(Recipe from “The Fannie Farmer Cookbook” Eleventh Edition)
I love cabbage, but just not on its own. I love cabbage soup, I love cabbage rolls, I love cole slaw but this dish will make you swoon for cabbagelike this, believe me.
- 1 lb. Carrots
- 1 1/2 T. Butter
- 1/2 C. Cold Water
- Pinch of Salt
- A Good Pinch of Sugar
- Chopped Parsley or Mint (for garnish)
- Cut off the tops and tips of carrots, scrub peel if needed.
- Cut into slices 1/3 inch thick (straight or on an angle) Leave very young carrots whole
- Put them in a saucepan with the water, butter, salt and sugar
- Bring to a boil, cover and cook gently until tender (the liquid should all have been absorbed into the carrots
- Shake the saucepan so the carrots become coated with the buttery glaze
- Serve in a hot vegetable dish or platter and sprinkle with the chopped parsley or mint
(Recipe from “Irish Traditional Cooking” by Darina Allen)
Carrots are a mainstay on any shopping list that I know. And my Mother thought if it said one cup of carrots then it should be at least two. I was not too sure about that as a child but now I could say one cup should be 1 1/2 cups. But like I said about cabbage own its own, I need something more from carrots as well. The butter and sugar will open your eyes and keeping them cooked but crunchy brings out all the flavors of the other parts of the meal.
- 2 1/2 – 3 lbs. Baking Potatoes (Russet or Yukon Gold)
- 1 C. Green Onions (chopped)
- 1 C. (approx.) boiling milk
- Salt and Pepper
- 4 T. Butter (approx.)
- Wash the potatoes and put in saucepan of cold water with a pinch of salt and bring to a boil
- When the potatoes are about half-cooked strain off two-thirds of the water, replace the lid and keep on a gentle heat allowing the potatoes to steam until they are full cooked.
- Chop the green onions
- When he potatoes are cooked, put on the milk and bring to a boil
- Pull the skin off the potatoes, mash quickly and beat in enough boiling milk to make a fluffy puree
- Stir in the chopped green onions and taste for seasoning and add salt and pepper as desired
- Plate in a hot dish and top with butter
(Recipe adapted from “Irish Traditional Cooking” by Darina Allen)
- 1 Corned Beef (I have only used the one that is already brined)
- Put in a large saucepan and cover with water and add the seasoning packet
- Bring to a boil and then put on simmer
- Simmer for approximately 50 minutes per pound (you should add at this time any other seasonings you would like)
I never had corned beef as a child growing up at home or at any relatives home. I believe I had it at the famous “Wolfie’s” in Miami Beach and then of course in New York, NY at many establishments. But through the years of having people for St. Patrick’s Day dinner that was expected and assumed that I would be serving them “Corned Beef and Cabbage”. So I did, but I had to have other favorites for me.
Apple Brown Betty with Irish Whiskey Cream
- 1/4 C. Butter (melted
- 1 1/2 C. Dry Bread (cubed)
- 4-5 C. Tart Apples (diced or sliced)
- 3/4 C. Brown Sugar
- 1 T. Cinnamon
- 1/4 t. Salt
- 2 T. Lemon Juice
- 1/3 C. Water
- Mix melted butter with dry bread cubes
- Combine apples, sugar, cinnamon and salt
- Place part of the bread cubes in the bottom of a greased casserole; add layers of apples alternately with bread cubes (bread cubes as top layer)
- Pour combined lemon juice and water over all
- Cover and bake at 350 degrees for 1 hour. Uncover for last half hour
(Recipe from “Woman’s Home Companion Cook Book” with Introduction by Dorothy Kirk (1942))
This is an old favorite and standby for an unbelievable dessert if you have some old bread, some sugar and a few apples in the house but yet a perfect end to a fulfilling dinner. Nothing fancy, nothing complicated, just good food.
- 1 C. Heavy Cream
- 1 t. Confectioner’s Sugar
- 3 T. Irish Whiskey
Whip the heavy cream in a bowl, then fold in the confectioner’s sugar and Irish whiskey. Serve the cream at the table on individual servings.
Typically for me we just had whipped cream on top.
- Strong Coffee
- Irish Whiskey
- Sugar (for those that take sugar)
- Heavy Cream
- Warm a medium-sized wine glass (or irish coffee glass) with hot water
- Pour out the water and put the sugar and whiskey into the glass
- Add the coffee and stir well
- Pour the softly whipped cream out of a pitcher over the back of a spoon on the top of the coffee
The cream should float on top of the coffee and do not attempt to stir. The hot whiskey flavored coffee is drunk through the cold cream.
“One of the very best Irish traditions”
Happy St. Patrick’s Day!