Saturday, March 17, 2012

Delicious St. Patrick's Day #Recipes

Happy St. Patty's Day everyone!  I've spent the morning collecting some of the best St. Patrick's Day recipes I could find.  So if you're in the mood for a traditional Irish meal or some tasty green treats you've come to the right place!

Corned Beef Hash
Makes 4 to 6 servings 
Prep Time: 10 minutes
Cook Time: 15 minutes


  • 3 tablespoons of unsalted butter
  • 1 medium onion, finely chopped  (about 1 cup)
  • 3 cups finely chopped, cooked corned beef
  • 3 cups chopped, cooked Yukon potatoes
  • Salt and Pepper - to taste
  • Chopped fresh parsley (optional)
  1. Heat the butter in a large cast iron skillet on medium heat.  Add the onion and cook for a few minutes, until translucent.
  2. Add the corned beef and potatoes and spread the mixture out evenly in the pan.  Increase the heat to high or medium high and press down the mixture with a metal spatula.
  3. Do not stir the potatoes and corned beef mixture, but let them brown.  Listen for them to start sizzling. Use a metal spatula to lift up a corner of they are browning.  Once nicely browned, use the spatula to flip sections over in a pan so that they brown on the other side.  Press down again with the spatula.  If there is too much sticking, add a little bit of butter to the pan.  Continue to cook until the potatoes and corned beef are browned nicely.
  4. Remove from heat, stir in the chopped parsley.  Add a bit of fresh ground pepper and salt to taste.

Irish Soda Bread
Makes 1 loaf

  • 3 cups (15 ounces) all-purpose flour
  • 1 cup (4 ounces) cake flour
  • 2 tablespoons of sugar
  • 1 1/2 teaspoons of baking soda
  • 1 1/2 teaspoons of cream of tartar
  • 1 1/2 teaspoons salt
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon melted butter (for crust)
  • 1 1/2 cups buttermilk
  1. Adjust an oven rack to the upper-middle position and preheat the oven to 400 degrees F.  Whisk the flours, sugar, baking soda, cream of tartar and salt together in a large bowl.  Work the softened butter into the dry ingredients with a fork or your fingertips until the mixture resembles coarse crumbs.
  2. Add the buttermilk and stir with a fork until the dough begins to come together.  Turn out onto a flour-coated work surface; knead just until the dough becomes cohesive and bumpy, 12 to 14 turns. (Do not knead dough until it is smooth or the bread will be tough).
  3. Pat the dough into a round ball about 6 inches in diameter and 2 inches high; place on a greased or parchment-lined baking sheet.  Score the dough cut cutting a cross shape on the top of the loaf.
  4. Bake until the loaf is golden brown and a skewer inserted into the center comes out clean or until the internal temperature reaches 180 degrees F about 40 to 45 minutes.  Remove the loaf from the oven and brush with melted butter; cool to room temperature, 30 to 40 minutes.

Homemade Shamrock Shake
Makes 2 shakes
Prep Time: 5 minutes

  • 3 cups of your favorite vanilla ice cream
  • 1 1/2 cups whole milk
  • 1/2 teaspoon mint extract
  • Green food coloring (enough to get the shade of green you want
  1. Combine all ingredients in a blender and smooth until blended.  Divide between two glasses and top with whipped cream and St. Patty's day sprinkles!

Guinness-Milk Chocolate Ice Cream
Makes 1 quart 
Prep Time: 20 minutes
Chill Time: 8 hours 
Churn Time:  About 20 minutes
*You must have an Ice Cream maker to finish this recipe*
  • 7 ounces milk chocolate, finely chopped
  • 1 cup whole milk
  • 1/2 cup granulated sugar 
  • Pinch of salt
  • 4 egg yolks
  • 1 cup heavy cream
  • 3/4 cup Guinness Stout
  • 1 teaspoon vanilla extract
  1. Put the chocolate pieces in a large bowl and set a mesh strainer over the top of it.
  2. Warm the milk, sugar, and salt in a medium saucepan.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warm egg yolks back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted.  Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla.  Stir until cool over an ice bath.
  4. Chill the mixture thoroughly in the refrigerator (at least 8 hours or overnight) then churn in an ice cream maker according to manufacturer settings.

Enjoy these delicious St. Patty's Day treats and I hope everyone has a great Spring Break as well!

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