A Magically Delicious St. Paddy’s Day

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Faith and Begorrah, March 17th is a mere two weeks away and soon people across the country will be parading around in shiny green hats and “Kiss Me I’m Irish” t-shirts, consuming mass quantities of green beer or shots of Jameson whiskey, and engaging in various festivities (or shenanigans) to celebrate the patron saint of Ireland. My good friend Kathy is three-quarters Irish, my daughter Meghan and grandson Dylan almost half and I know a slew of others whose ancestors hailed from the Emerald Isle. But, on St. Patrick’s Day it doesn’t really matter what nationality you are because everyone’s a Murphy, Kelly or Sullivan in spirit, right?

If you’d rather skip the pub scene and observe the holiday at home, consider inviting a few friends over for a traditional Irish meal of Corned Beef & Cabbage with Soda Bread, along with a pint of ale or a glass of limeade. You’ll want to save room for dessert, of course, and what could be more fitting than Guinness Cake! You may not be a fan of the bold stout, but this moist, mouthwatering and decadent chocolate confection with heavenly cream cheese frosting is sure to win you over!

Give these recipes a try and who knows? They may become a St. Patrick’s Day tradition!

Corned Beef Cabbage
Instead of dining out, enjoy a traditional Irish feast of Corned Beef & Cabbage at home!

Corned Beef & Cabbage 
Ingredients:
3 lbs. corned beef brisket
Water, to cover meat
2 tbsp. pickling spices
3 tbsp. salt
2 tbsp. peppercorns
1 head cabbage
Directions: Place corned beef with all the seasonings in a large stockpot. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals. Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender. Keep cabbage warm in broth until needed. Serve corned beef and cabbage together with some boiled potatoes and carrots. Don’t forget the mustard!
Recipe courtesy of Food.com

Don’t care for corned beef? Check out this recipe for Irish Beef Stew

Irish Soda Bread 
Ingredients:
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
1/3 cup white sugar
1 tsp. salt
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
Directions: Preheat oven to 325º F. Grease 9×5 inch loaf pan. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to flour mixture. Mix until moistened. Stir in butter. Pour in prepared pan. Bake for 65-70 minutes, or until a toothpick inserted in bread comes out clean. Cool on wire rack. Note: for better flavor, wrap in foil for several hours or overnight.

Chocolate Guinness Cake (Pictured at the top. The photo was taken by my friend Mary Haehn – she baked the cake too!)
Ingredients:
1 cup Guinness (stout beer)
10 tbsp. (1 stick + 2 tbsp.) unsalted butter, cubed
2 cups superfine (granulated) sugar
3/4 cup unsweetened cocoa
2 large eggs, beaten
2/3 cup sour cream
1 tbsp. vanilla extract
2 cups all-purpose flour
2-1/2 tsp. baking soda
Topping:
1-1/4 cups confectioners’ sugar
1 (8 oz.) package cream cheese, softened
1/2 cup heavy whipping cream
Directions: Preheat oven to 350° F. Grease a 9-inch spring form pan and line the bottom with parchment paper; set aside. In a large saucepan, heat Guinness and butter on medium-low heat until butter melts. Remove from the heat; whisk in sugar and cocoa until well blended. In a small bowl, combine the eggs, sour cream and vanilla; mix well. Add to Guinness mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan. Bake until risen and firm, about 45-60 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack and cool completely in pan. Remove sides of pan. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth and spreadable (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Spread icing on top of cake so it resembles a frothy pint of beer. Refrigerate leftovers, it there are any.
Nigella Lawson’s recipe from NYTimes.com

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I’m a wee bit Scotch-Irish and although I have no idea what that means, you can bet your blarney stone I’ll be wearing green on March 17th!

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