The McDermott-Lawson clan will be gathered round the family table tomorrow night for an early celebration of the Feast of St. Patrick/an early birthday party for my almost-sainted brother Patrick. And we will dine on dishes handed down from our immigrant ancestors and Betty Crocker 
There will be no green beer, but there will be plenty of fuel to inspire a few limericks and perhaps some toasts to Great-Great Grandpa McDermott who left his homeland and began our family legacy in America.
On the Menu:
Flynn Irish Soda Bread w/ Honey Butter
Salmon en Croute w/ Dill
Colcannon
Corned Beef with Cabbage, Carrots and Spicy Mustard
Irish Creme Bundt Cake
Mint Chip Ice Cream (gotta have the green)
Irish Stout & Lager Beers
- Éireann go Brách
Sláinte! = Cheers!
Saint Patrick was a gentleman
Who through strategy and stealth
Drove all the snakes from Ireland
Here’s a drinkee to his health!
But not too many drinkees
Lest we lose ourselves and then…
Forget the good Saint Patrick
And see them snakes again!
I encourage you to try at least a few of these great recipes. They’re quick and easy- and delicious!
Colcannon: Best Mashed Potatoes
Served with a well of butter
INGREDIENTS:
- 3 pounds potatoes, peeled and quartered
- 1 stick butter (Irish butter preferably)
- 1 1/4 cups hot milk
- 2 dashes ground mace
- 2 cloves of garlic, smashed
- Freshly ground black pepper
- Pinch of Sea salt
- 1 head cabbage or curly kale, cored and finely chopped/shredded
- 1/2 tsp baking soda
- 4 scallions, finely chopped
- Chopped parsley leaves, for garnish
DIRECTIONS:
Step 1: Boil potatoes until fork tender and drain. Meanwhile, heat the milk and add mace, salt, pepper and garlic. Once hot, remove the garlic pieces.
Step 2: Mash thoroughly to remove all the lumps. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Step 3: Boil the kale in water with pinch of salt and 1/2 tsp of baking soda (to retain green color) for 8-10 minutes. Drain thoroughly before returning it to the pan.
Step 3: Add kale to potatoes, stirring them in gently. Season to taste with pepper and salt. Go easy on the salt- you’re adding butter at the end. Now it will turn a lovely green color!
Step 4: Transfer to serving dish. Make an indentation on the top by swirling a wooden spoon. Put remaining slices of butter into indentation. Sprinkle with parsley.
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Corned Beef, Carrots and Cabbage with Spicy Mustard Sauce
INGREDIENTS:
- 5-6 pounds corned beef
- 4 large onions, outer skin removed, each cut into large wedges
- 10 carrots, peeled
- 2 ribs celery, cleaned
- 2 bay leaves
- 1 bunch parsley, cleaned
- 1/2 cup Dijon mustard
- 1 medium green cabbage
- 12-14 small new potatoes, scrubbed
- Kosher salt and pepper to taste
DIRECTIONS:
Step 1: In a large heavy-bottomed stockpot, combine the beef, 2 onions, 2 carrots, the celery, bay leaves and parsley. Add enough cold water to cover the beef by 3 inches and bring to a boil. Reduce the heat to a simmer and cover. Cook for 3 to 3 1/2 hours, turning 2 to 3 times. Cook until the beef is very tender, almost shredding when speared with a fork. Remove the meat from the pot and strain the broth into a large bowl. Discard the solids and return the meat and the strained broth to the pot.
Step 2: Add the mustard, remaining onions, carrots, cabbage and potatoes. Bring to a boil, reduce the heat and simmer 50-60 minutes until all the vegetables are tender. Season the broth with salt and pepper if needed.
Step 3: Slice the beef into 1/4-inch-thick slices. Surround the meat with the vegetables, served whole. The broth should be served on the side with a ladle.
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Irish Cream Bundt Cake
pic from therecipegirl.blogspot
INGREDIENTS
- 1 cup chopped pecans
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Irish cream liqueur
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup Irish cream liqueur
DIRECTIONS:
Step 1: Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
Step 2: In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Step 3: Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
Step 4: To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
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Baileys® Irish Martini
yum!
For this feisty Baileys Martini all you need is some Baileys, some good Irish Whiskey, some strong cold coffee for extra kick and a spirited shake with ice to serve.
Step 1: Drop some ice cubes into a shaker
Step 2: Pour over 3 ½ oz. of Baileys
Step 3: Add ¾ oz. of Bushmills Original Irish Whiskey
Step 4: Add a shot of strong cold coffee
Step 5: Shake vigorously
Step 6: Serve in a Martini glass
