Traditional Irish Recipes for a St. Patrick's Day Menu
Anyone with any Irish blood swirling around in their veins is probably already preparing for the Saint Patrick Day celebrations with their favorite traditional Irish recipe.
For the "new-Irish", or if you are a young Irish, looking for a traditional Irish recipe for your first St. Patrick's Day dinner, you have come to the right place.
I have included some of my favorite traditional St. Patrick's Day recipes, which you can choose from, to host your own traditional Irish meal and it's not Corned Beef and Cabbage.
To make it easy for you, there is a complete Saint Patrick's Day menu so you don't have to think too hard about putting a menu together. Everything, except the potatoes, can be made in advance and actually taste better if it is. This will leave you free to join in on the parade and the following celebrations on the day of the event.
Note: Mashed potatoes are always best mashed right before serving and served hot.
Saint Patrick's Cathedral in Dublin - County Dublin, Ireland
All of the old photo prints on this page came from the Library of Congress. They are prints of Ireland dated 1890-1900
A Wee Bit O' St. Patrick's Day History
As most folks know, the St. Patrick's Day holiday marks the anniversary of the death of St. Patrick in the 5th century and we Irish have been observing it as a religious holiday for over a thousand years, even if we are no longer practicing Catholicism.
St. Patrick's Day occurs during the Catholic's observance of Lent, however, the dietary restrictions are suspended for that day while people around the world feast on traditional Irish food.
In Ireland, Irish families were celebrating St. Patrick's Day as early as the 9th century with a day of feasting. It was observed as an important religious day to celebrate the teachings of Christ by St Patrick.
Traditionally they attended Catholic mass in the morning and celebrated the event in the afternoon with feasting, drink and entertainment. The day did not become an official holiday until 1903.
Today in Ireland, the St. Patrick's Day festival last 5 days and is attended by close to a million people who arrive from all over the world to celebrate in Irish merriment.
St. Patrick's Day Parade
These days, St. Paddy's day begins on the 17th of March with a St. Patrick's Day Parade. The parade is now being conducted in many countries, cities and towns all over the world, including Japan and Korea.
Interestingly, the origin of the parade did not begin in Ireland. The first St. Patrick's Day Parade began in New York City around 1761 (not sure of the exact date, could have been earlier) when Irish soldiers serving in the British Army were homesick for Ireland.
The Irish soldiers marched through the streets of the 5 boroughs of New York City. The Irish music caught the attention of other Irish immigrants who both joined in to march in the parade and also gathered in the streets to watch the procession as they dreamed of the green hills of Ireland.
This first "parade" formed the tradition of the annual St. Patrick's Day parade. For 254 years, we Irish have marched on 5th Avenue. Today the New York City St. Patty's Day Parade is a non-profit organization.
The 1737 Boston Parade - A Wee Bit of Irish-American History
Then there is the claim, by the fair city of Boston, to have held the first St. Patrick's Day celebration in 1737.
However, according to my Irish Great-grandmother, who claimed years ago, that she had heard the Boston incident was not a parade at all. She said it was nothing but an angry mob rioting in the streets protesting the unfair hiring practices in America, at the time.
In the early days of the colonies when the first immigrant Irish were arriving by the boatload from Ireland, jobs were scarce and the Dutch, English, French, German and Italian immigrants were extremely prejudice against the "shanty Irish" (poor Irish) and wouldn't hire them unless desperate for the labor.
Many of the Irish immigrants were dying of starvation and diphtheria, resulting in the deaths of over 1,000 people, many of whom were children. According to the journal of Reverend Jabez Fitch, "In Portsmouth alone, over eighty children under the age of ten perished from diphtheria."
There were a few people in that angry mob that got hurt, but the British did not want it publicized or to get back to the British Crown. King William and Queen Mary had just taken over the throne and the freemen (church elders) were attempting to move away from the British rule to gain more power in the governing of the colonies.
The Charitable Irish Society of Boston had been formed at the time to aid the Irish immigrants. They were given credit for the "Irish parade" to the Crown of England.
Who really knows for sure? History books and journals are often written to cover up real events in history and my Irish Great-Grandmother was passing down the story she had heard from her mother, my Great-Great-grandmother.
A Wee Bit of Blarney
A friend is someone you can call to help you move. A best friend is someone you can call to help you move a body.
Blarney Castle - County Cork, Ireland
All of these old photos came from the Library of Congress. They are Prints from Galway, Ireland-1890-1900
White Bean and Rosemary Dip with Dubliner Cheese
I adapted this recipe found on the Kerry Gold USA from Dublin, Ireland website. This recipe is a simple, yet deliciously healthy Irish appetizer.
The dip is best prepared a day or two in advance and refrigerated to meld flavors.
If you cannot find Dubliner Cheese from Ireland in your local market or cheese shop you can purchase it online or substitute a mixture of white cheddar cheese and Swiss cheese. The ratio would be 2 parts white cheddar to 1 part Swiss.
- 1 (15-ounce) can rinsed and drained small white beans
- 1 cup shredded Kerrygold Dubliner Cheese
- 3/4 cup sour cream or strained yogurt
- 1 to 2 cloves garlic
- 1 -1/2 tablespoons chopped fresh rosemary
- 3 Dash white pepper
- Freshly ground pepper to taste
- Dippers: colorful vegetable pieces
- multi-grained or baguette slices
- or dark-whole grained crackers
- Puree beans, cheese, sour cream and garlic in a food processor until very smooth.
- Add rosemary; using on and off pulses, process until rosemary is finely chopped.
- Season with pepper. Serve with dippers.
- * I substitute yogurt in place of sour cream for a healthier dip when I make it. Just strain the yogurt in cheesecloth to remove the whey for a thicker, creamier consistency.
Corned Beef & Cabbage is an American-Irish Tradition - Born Out of Poverty in New York City
Another interesting fact is that the serving and eating of corned beef and cabbage on St. Patrick's Day was not a typical meal in Ireland, even for the "Shanty Irish".
The "traditional" American-Irish dish got its start in New York City with the Irish immigrants. Lamb and fresh prime beef were much too expense for most of the Irish immigrants to afford.
However, a tougher cut of cheaper beef brined to preserve and tenderized, made a more affordable meal that could be stretched to feed a large family.
The "white lace Irish" (upper-class) that could afford a little better cut of meat would usually have lamb. If a leg of lamb or mutton wasn't available they would cook a better cut of beef.
It is my understanding that the neighborhood Jews taught the Irish how to corn (brine) a beef brisket, as it was a more affordable cut of meat. The brisket would be brined to preserve the meat.
Main Dinner Entres Course
Lamb Was the Traditional Choice of Meat
Our family never had Corned Beef and Cabbage meal on St. Patrick's Day when we were growing up. We always had lamb shanks cooked in a stout beer (such as Guinness), or a roast leg of lamb. They are delicious!
I had lost my Grandmother's recipe, but found one in a Bon Appetit Magazine almost 20 years ago that tasted pretty darn close, and have used it ever since, with a few minor changes to make it more like Granny's.
Traditionally, the lamb shanks were served with Irish soda bread and Potato Champ or Colcannon. My Grandmother made a traditional whole wheat Irish soda bread; either plain or with raisins.
A traditional Irish soda bread recipe is really not that great to an American palate. I like it, but it is an acquired taste. I changed my Grandmother's recipe by sweetening it up with a bit of sugar or honey to make it more palatable for my guest. The bread is wonderful for sopping up the gravy from the lamb shanks.
Lamb Shanks in Guinness with Country Vegetables
Ireland's famous Guinness stout adds deep flavor to this hearty stew.
You will need a very large Dutch oven to accommodate all the lamb shanks and vegetables.
Serve them with Champ and Irish Soda Bread.
Recipe adapted from Bon Appétit Magazine
- 6 tablespoons canola oil
- 6 large lamb shanks
- 1/2 cup unbleached white flour
- 1 tablespoons brown sugar
- 3 large onions sliced thinly
- 4 cloves garlic minced
- 4 cups beef stock or canned broth
- 2 12 -ounce bottles Guinness stout
- 2 bay leaf
- 4 sprigs fresh thyme tied in bundle
- 6 large peeled carrots cut into 2-inch pieces
- 3 large peeled parsnips cut into 1-inch pieces
- 1 large peeled rutabaga cut into 1-inch pieces
- 1/2 cup pitted prunes roughly chopped
- 3 tablespoons minced fresh parsley
- Garlic Salt & Pepper to taste
- Heat 6 tablespoons canola oil in heavy large Dutch oven over high heat. Season lamb shanks with garlic salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour. Add lamb to Dutch oven in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium.
- Add sliced onions to Dutch oven and sauté until translucent, scraping up any browned bits, about 5 minutes. Add garlic and sauté just until aromatic, do not burn. Add reserved flour and brown sugar; stir 1 minute.
- Add beef stock slowing, stirring with the flour to form a smooth sauce. Add Guinness slowly. Return lamb shanks and any accumulated juices to Dutch oven. Add bay leaves. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.
- Add carrots, parsnips rutabagas and thyme bundle to Dutch oven and simmer uncovered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. If fresh thyme isn't available, 1 teaspoon of dried will do. Skim and discard fat from surface of stew. Add prunes, correct seasoning and simmer 20 minutes.
- Just before serving sprinkle with the fresh minced parsley.
- *Note: Lamb shanks can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm the shanks over low heat before serving. My family never added the prunes, but I vow to try it sometime when I fix these lamb shanks.
A Dutch or French oven is an essential piece of equipment to cook the lamb shanks. I do not have this particular color or size of this Le Creuset Signature Enameled Cast-Iron 2-Quart Round French (Dutch) Oven.
I love the green color of this green Le Creuset Enameled Cast-Iron French Oven. I absolutely love my Le Creuset French Oven. I have had it since 1969 when I received it as a wedding gift. Buying a Le Creuset product is an investment in your culinary future. A piece that will last a lifetime. It can be passed down like a culinary heirloom as they will last practically forever.
Le Creuset Enameled Cast-Iron heat and cook evenly, it uses less water to cook, and the cooked food stays warm for hours. You can cook anything from ragouts to soda bread to cornbread or rice in these pots. In other words, you can cook anything in them.
I want the whole set and have it on my Amazon wish list.
Blackrock Castle - County Cork, Ireland
A man's been drinking at the pub all night. When he finally stands up to leave, he falls flat on his face.
He tries to stand one more time, but can't get up, so he figures he'll just crawl outside, get some fresh air and maybe that will sober him up. Once outside, he stands up and, sure enough, he falls flat on his face. Finally he decides to crawl the four blocks home.
When he arrives at the door, he stands up and falls flat on his face. He crawls through the door into his bedroom. When he reaches his bed, he tries one more time to stand up. This time, he manages to pull himself upright but he quickly falls right into bed.
The next morning he awakens to his wife standing over him, shouting, "So, you've been out drinking all night again!"
"Why do you say that?" he asks.
"The pub called. You left your wheelchair again."
Guinness Beef Stew - An Alternative to Lamb
Another hearty traditional Irish entrés is this very tasty Irish stew made with Guinness stout.
It has a deep rich flavor that warms the soul, especially on a chilly March evening. It is best if made the day before and reheated when you plan to eat it.
Serve with champ and Irish Soda bread. It may be cooked as is or vegetables may be added. Personally I love to put carrots, parsnips and turnips in it. Either way it is delicious.
Prep Time: 30 minutes
Total Time: 3-1/2 hours
Serves: 6 to 8
- 5 lb. chuck roast cut into 2-inch cubes
- 3 tablespoons flour
- Sea salt and fresh ground pepper
- 3 tablespoons olive oil
- 1 tablespoons butter
- 3 large onions
- 4 cloves garlic
- 1 tablespoons brown sugar
- 4 cups beef stock
- 2 12 -oz. bottles of Guinness stout
- 1 large or 2 small bay leaf
- 1 teaspoon dried thyme or a few sprigs of fresh
- 1 small bunch fresh chopped parsley
- In a medium paper bag, put the flour, salt and pepper. Add the cubed beef and shake until all of the beef is coated with the flour mixture. Add the oil and butter to a large skillet. When the butter melts in the oil, take the meat from the paper bag and brown in the hot oil. Reserve the flour. You may have to work in batches if your skillet isn't large enough to hold all the meat in a single layer, adding more oil and butter as needed. As the meat is browned add it to a Dutch oven or heavy cast iron casserole dish.
- Meanwhile, slice the onions thin. Crush the garlic and mince.
- In the same skillet over low heat cook onions and garlic gently until until they start to turn soft and golden; scraping up browned bits from the meat as they cook; about 15 minutes. After the onions have been cooking for a few minutes, sprinkle over the brown sugar, which will help them caramelize slightly; add to casserole, leaving any remaining oil in skillet.
- Add 2 tablespoons of reserved flour to skillet. Cook and stir in the oil for a few minutes to cook. Adding a little beef stock at a time, cook stirring for a few minutes to obtain smooth sauce. Taste for seasoning and add more if needed.
- Pour in the Guinness slowly and cook until liquid comes to a boil. Add bay leaf and thyme. Pour the liquid over the beef in the casserole. Put the casserole on the heat and bring to a boil; put in the oven to finish the cooking and cook for 2-½ hours at 325F, or until the beef is done. Check stew in 1-1/2 hours and stir. If too much liquid has cooked down; add more Guinness or beef stock. If not thick enough, mix 1 tablespoon of cornstarch with a little water to a smooth paste and add to stew; stirring in.
- When the meat is done, add a few tablespoons of the chopped fresh parsley to the pot and stir in.
- Serve the stew topped with the rest of the freshly chopped parsley with champ or boiled potatoes with parsley.
- *Options: Chunks of root vegetables may be added to stew before putting in oven to cook. I use carrots, potatoes, turnips, parsnips & rutabaga. I also add fresh or frozen peas. (Don't use canned peas.)
Potato Champ is what the Irish call this mixture of butter & mashed potatoes.
Made with chives or green onions and parsley, the potatoes are served in a mound with a well of melted butter in the center.
Traditionally it is eaten with a spoon, starting from the outside of the mound and dipping each spoonful in butter.
- 2 pounds peeled and quartered russet potatoes
- 1 cup heavy cream
- 1 stick (1/2 c.) melted butter
- 1 bunch of thinly sliced green onions (about 1 1/3 cups)
- 2 Tablespoons minced fresh parsley
- 1/4 teaspoon white pepper
- Salt & Pepper to Taste
- Cook peeled potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Cook over low heat until any water from potatoes evaporates. Place kitchen towel across top of pot. Cover pot with lid and remove from heat. Let stand 10 minutes. Mash hot potatoes in pot with a hand masher. Do not use an electric beater.
- Meanwhile, butter a large serving bowl. Bring 1 cup cream to simmer in heavy medium saucepan. Add the chopped green onions, the minced parsley, the white pepper and half of melted butter to the cream; simmer 5 minutes. Add cream mixture to mashed potatoes and mix well. Season mashed potatoes to taste with salt and pepper. Spoon mashed potatoes into prepared serving bowl. Using back of spoon, make well in center of mashed potatoes. Pour remaining melted butter into well and serve.
- *Note: Fresh chives or onions may be substituted for the green onions if you can't find any. In the past when scallions were harder to find when they were out of season, the Irish use regular round onions. Don't replace the scallions or chives unless you have to. Regular round onions can add flavor, but it is the flavor and color of the green onions that makes Champ what it is.
- Part of the tradition of Champ is the rich buttery flavor, but because olive oil is now known to be a healthysubstitute, you may want to make a healthier version. You can try replacing a 1/4 of the butter with extra virgin olive oil. It is becoming very popular in the Ulster region of Northern Ireland so you will not be completely changing tradition if you adjust your recipe a little.
How to Make Champ
Green Garden Peas
Peas are the perfect vegetable addition to either stew main course. If fresh green peas are available locally in your area, then by all means use the fresh. In the Northeast they are not yet available as it is still winter, so we will use frozen peas instead.
- 1 16 oz. package frozen peas
- 1 Tablespoon water
- 4 Tablespoons unsalted butter
- Salt & pepper to taste
- Fresh sprig mint
- Add frozen peas to a microwave safe bowl. Add the water, butter, salt & pepper.
- Cover bowl with plastic wrap.
- Microwave at 100% (High) for 3 minutes. Allow to stand for 2 minutes.
- Remove plastic wrap and garnish with a fresh spring of mint before serving.
Cromwell's Bridge, Glengariff - County Cork, Ireland
Murphy Was on His Way into Mulligan's Bar.....
Murphy was on his way into Mulligan's bar when he was stopped by a nun, Sister Marie, who said, "Surely a fine man like yourself is not going into this den of iniquity? Surely you're not going to waste your hard-earned money on the devil's drink. Why don't you go home and feed and clothe your wife and children?"
"Dear Sister Marie," muttered Murphy. "How can you condemn alcohol out of hand? Surely it's wrong to form such a rash judgement when you've never had a taste yerself?"
"Well sir, ya may be right there," said Sister Marie. "I'll taste it just to prove it to you. Now ya know, I can't go into the pub, so why don't you bring me some gin. Oh, and just to camouflage my intent, maybe you should bring it in a cup instead of a glass, Ladie!"
"OK," said Murphy and into the bar he goes.
"I'll have a large gin" he said to the barkeep, "And will ya put it in a cup for me?"
"Faith & Begorran," says the barkeep,"that nun's not outside again is she?"
Irish Soda Bread Recipes
Irish Soda Bread
A traditional Irish soda bread is rather plain and made with just flour, baking soda, salt and buttermilk.
Many Americans don't like the traditional soda bread; I do, but I think it is an acquired taste.
This is a recipe that I altered many, many years ago by adding sugar and raisins to make it more palatable to the American palate.
Honey may be used in place of the sugar.
- 4 cups sifted all purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup butter
- 1 -1/2 cup seedless raisins
- 1 -1/3 cups buttermilk
- 1 egg
- 1 teaspoon baking soda
- Preheat oven to 375°F. Sprinkle a heavy large baking sheet (I use a cast iron skillet) with 2 tablespoons all purpose flour.
- In a large bowl sift together all dry ingredients.
- Cut in butter with a pastry blender or two knives until it resembles coarse cornmeal. Stir in raisins.
- Whisk together the egg and the buttermilk. Stir in the baking soda.
- Combine the buttermilk mixture into the flour mixture until just moistened.
- Turn out dough onto lightly floured work surface and knead until dough is smooth, about 1 minute (do not overwork or dough will be tough). Form dough into ball and transfer to prepared baking sheet or cast iron skillet. Flatten dough into 8-inch-diameter round. Using a small sharp paring knife, cut 1/4-inch-deep crisscross lines into top of dough round.
- Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped, about 45 to 50 minutes, or until golden brown. (A bamboo skewer can be inserted into the center of the bread. It should emerge clean without any sticky dough clinging to it), about 50-55 minutes. Transfer bread to rack and cool completely.
- Wrap warm bread in clean kitchen towel and cool allow to cool completely before cutting. Slice the bread when just barely warm, slather with butter and serve. It's delicious when it is still warm with the butter melting on it. It can also be toasted the next day for breakfast.
Brown Soda Bread
This is a healthier traditional whole grain soda bread and a hearty one at that.
Tradition is always good and healthier is even better!
- 2 cups organic whole wheat or course grain wheat flour
- 2 1/2 cups all-purpose flour
- 1 1/4 cups rolled oats
- 1/4 cups wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoon sugar
- 2 3/4 cups buttermilk
- Heat the oven to 400°F. Combine everything but the buttermilk in a large bowl and mix together with hands by "fluffing" all the dry ingredients together. Make a well in the mixture and pour in 1 3/4 cups of the buttermilk.
- Continue mixing, adding the remaining 1 cup of buttermilk as you combine the ingredients. The resulting dough will be a little wet and sticky.
- Dust your hands with flour to keep the dough from sticking; shape the dough into a ball and knead a few times just to hold together; place it on a floured cookie sheet (I use a nonstick baking mat). With a knife, score a deep X in the top of the ball, widening it with the sides of the blade as you cut. Or cut the ball of dough in to 2 pieces and form into 2 oblong shapes. Butter 2 loaf pans and add one oblong piece to each pan patting down gently to fit. Score a deep X in the top of each loaf.
- Bake the bread until it's golden brown, about 50 minutes. Transfer it to a wire rack and let it cool for at least 10 minutes before slicing. Makes a crusty, dense loaf about 7 inches in diameter.
- *Note: If you want to freeze a loaf for another time; take one out of the oven after 40 minutes. Allow to cool. Remove from pan, wrap in aluminum foil and freeze. When ready to eat the frozen loaf. Allow to thaw, then bake at 400°F. for 15 minutes.
Phoenix Park, Dublin - County Dublin, Ireland
An Old Irish Gardener .....
An old Irish gardener was far to feeble to dig up his potato garden and he didn't know anyone who would dig it up for him.
The old man wrote to his son in prison asking what he should do, and received this reply, "For HEAVEN'S SAKE, don't dig up that garden, that's where I buried the GUNS!!!!!"
At 4 A.M. the next morning, a dozen British soldiers showed up at the old man's garden plot and dug up the entire garden, but didn't find any guns.
Confused, the old man wrote back to his son telling him what happened and asking him what he should do now?
His son's reply was: "Plant 'ur potatoes."
Dark Chocolate Irish Whiskey Cake
This is a very rich, easy to make delectable Irish dessert that will be sure to please everyone! Not just the dark chocolate or whiskey lovers.
This isn't a traditional dessert. I got it from another Bon Appetite magazine quit a few years ago, but it is so delicious, and with the Irish Whiskey that is in it, I thought it should be included as a perfect end to a delicious meal.
Serves: 8 to 10 servings
- 1/2 cup plus 2 tablespoons Bushmill's Irish whiskey
- 6 oz. chopped bittersweet (70% cocoa) chocolate such as a (Belgian or Ghirardelli)
- 2 teaspoons instant espresso powder dissolved in 6 tablespoons hot water
- 1/3 cup blanched then lightly toasted almonds
- 6 tablespoons all purpose flour-divided
- 1 -1/2 sticks unsalted butter at room temperature-divided
- 7 tablespoons vanilla sugar-divided
- 3 separated large eggs
- Pinch of fine sea salt
- 2 oz.chopped semisweet chocolate
- Position rack in center of oven and preheat to 350Â°F. Butter and flour 8-inch-diameter springform pan.
- Boil 1/2 cup Irish whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes.
- Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over hot water. Finely grind almonds with 2 tablespoons flour in processor.
- Separate egg whites from egg yolks into two separate small bowls. Set aside. Using an electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks from separated eggs, 1 at a time, then add sea salt. Fold in chocolate mixture, then ground almond mixture.
- Using clean dry beaters, beat the saved egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.
- Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake.
- *Note: Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.
Old Irish Spinner Woman - Galway, Ireland
Irish Buttery Shortbread
Shortbread are my favorite cookies and I have about 20 different recipes for it. This Irish shortbread recipe is probably 100 years old (could be older), is easy to make and delicious.
Serving homemade shortbread along with homemade ice cream is a simple, yet refreshing way to end a meal.
Why not try your hand at making either pistachio nut ice cream or mint chocolate chip to have that lovely green color to serve with your buttery Irish shortbread.
Try to use Kerrygold Pure Unsalted Irish Butter as it is the very best to use for this recipe. The difference in flavor from our pale yellow almost white American butter is quite notable and makes for a more remarkable shortbread.
Prep Time: 30 minutes
Total Time: 1-1/2 hour
Serves: About 2 dozen
- 3 cups flour
- 1 cup butter (Irish unsalted is the best)
- 1/2 cup sugar
- 1/4 t. salt
- Preheat oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and salt. With the mixer on low, add flour gradually. Continue mixing until dough comes together to form a ball.
- Transfer dough to a lightly floured work surface; knead the dough and pat into a 12X9X3 baking pan and prick with a fork at even intervals. Be careful not to over work dough or it will get tough.
- Bake until golden brown around the edges; about 45 minutes. Once it comes out of the oven, cut into squares or rectangles before it cools.
- Or You May Cut the Cookies:
- Roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round or rectangle fluted cookie cutter, cut out dough. Transfer to two baking sheets lined with parchment paper; spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process.
- Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.
- *Note: Because of its high fat content, Irish butter only needs a few minutes to come to room temperature. It is best when used 15 minutes after removing from the refrigerator.
By adding a wee bit of green food coloring to your shortbread dough and cutting them with shamrock-shaped cookie cutters, you can also make some of these same lovely creations Chika created on her She who Eats Blog. This is only one of the lovely photos of her beautiful shamrock cookie creations.
This shamrock shortbread is a Green Tea Shortbread from a Martha Stewart recipe. Chhika used rice flour instead of wheat flour for a gluten free, Japanese inspired cookie.
How to Make Shortbread
A Man Wakes Up One Morning .....
A man wakes up one morning with the filthiest hangover and no recollection of the night before. Slowly opening his eyes, he sees a bottle of aspirin and a glass of water on the bedside table.
He looks around the room to find his clothes are on the dresser, neatly folded, with a clean shirt on top. The bedroom is immaculate. On the bedside table is a note, which says, 'Darling, your breakfast is in the kitchen. I love you.'
Downstairs, he finds his favourite cereal, croissants, fresh OJ and freshly brewed coffee laid out waiting for him, along with the morning paper - and his 15-year-old son, who is finishing his own breakfast. "Tell me, son," he asks, 'what happened last night?"
"Well, says the lad, "you came home so blind drunk you didn't even know your own name. You nearly broke the door down, then you were sick in the hallway, then you knocked the furniture over and when Mum tried to calm you down, you thought she was the police, so you gave her a black eye."
"Christ!' says the man, "Then how come my clothes are all folded, the house is tidy and my breakfast is ready?"
"Well, says the lad,"When Mum dragged you into the bedroom and tried to get your trousers off to put you into bed, you shouted at her, "Get your filthy hands off me, you whore, I'm married!''
Irish Lemon Pudding
The pudding is tart with a sweet creaminess that delights the palate. The finished product has two layers; a dense, cake-like layer on top, and a decadent pudding layer on the bottom.
When whipping the cream for the topping, remember to add a wee bit of vanilla and a teaspoon of sugar while beating. Taste and adjust the vanilla and sugar to your taste.
- ~ For the Crust: ~
- 1/2 cup unsalted Irish butter
- 1 -14 cups unbleached all purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon table salt
- ~ For the Irish Lemon Pudding: ~
- 4 Tablespoons Irish Kerry unsalted butter
- 1/2 cup sugar
- 4 eggs, separated
- 1 cup unbleached all purpose flour
- 4 lemons, zested and juiced
- 2 1/2 cups milk
- ~ For the Crust: ~
- Preheat oven to 350Â°F.
- To make the crust, place the butter in a small saucepan over medium heat and melt it.
- In a large bowl whisk together the flour, sugar, and salt.
- Pour in the melted butter and pull everything together with a wooden spoon or silicone spatula.
- Use your hands to completely incorporate all the bits and form a ball.
- The dough will be smooth, soft, and pliable.
- Press it into the bottom and up the sides of a 9-inch springform pan.
- Cover with plastic wrap, and refrigerate for about 30 minutes.
- ~ For the Irish Lemon Pudding: ~
- Take the chilled dough out of the fridge and prick it all over with a fork. Bake for 10 minutes and then set aside to cool while the filling is prepared, leaving the oven on.
- Cream the butter and sugar well.
- Add the egg yolks one at a time and beat until fluffy.
- Add the flour a little at a time so as not to have flour flying all over.
- Slowly pour in the milk and mix completely; the batter will be runny with bubbles appearing at the edges of the bowl.
- Add the lemon zest and lemon juice; mix well.
- In a separate medium bowl, using a hand mixer, beat the egg whites until stiff peaks form.
- Using a rubber spatula, gently fold the egg whites into the lemon mixture until well incorporated.
- Pour the pudding batter into the prepared pan and place on a cookie sheet. Place on center rack in the oven.
- Bake for 40 minutes, or until very lightly browned and set.
- Sprinkle with powdered sugar and serve warm with freshly whipped cream.
Carlingford Lough - County Down, Ireland
An Irishman, an Englishman, a Scotsman and a Welshman
An Irishmen, an Englishman, a Scotsman and a Welshman were all on an airplane together when one of the engines fails.
The pilot explains the situation to the all of the passengers.
He tells them if someone doesn't jump out to lighten the load they will all be dead.
He asks, 'Who is prepared to die for the greater good?', adding that they will be remembered as a hero forever.
The brave Scot says 'Ok then, I will do this for the glory of my country' and jumps out.
The pilot turns around and tells the remaining passengers, 'The plane is still going down and someone else must do the right thing and jump.'
The Welshmen tells every one that as he is the oldest out of all the passengers, he will take the plunge, so he jumps out .
Again the pilot turns around and says,'It's helping but we need 1 more to jump for the rest of the passengers to survive.'
So the Irish man stands up and says 'Well, I hoped it wouldn't come to this, but I'll do this for the greater good and for the glory of my country.'
He then grabs the Englishmen and throws him out the door.
The ability to tell someone to go to Hell so that they will look forward to the trip.
Patrick Street - County Cork, Ireland
Saint Patrick's Day Green Beer & Irish Coffee
A cocktail on St. Patrick's day can have different meanings for different people. I am rather simple when it comes to alcohol on St. Paddy's Day. It is fun in the USA to go to an Irish bar and have a few green beers with friends, but, for the most part, I am a Guinness and Bushmills girl on St. Patrick's Day.
The first Irish Coffee was created sometime in the 1940s, but the fancy schmancy Irish Coffees didn't become real popular for another 15 years and it seems to get fancier and more creative with every decade.
Many love a coffee with a shot of Irish Whiskey, a float of whipped cream with green creme de menthe dribbled over the whipped cream.
Others like 1/2 a shot of Bailey's Irish Cream and 1/2 shot of Irish Whiskey in their coffee with a float of whipped cream and a dash of nutmeg and a few curls of chocolate.
Meself? I love my coffee with a shot of Bushmill's Irish Whiskey and a wee bit of cream. That's it!
There are many a mixologist that have come up with all sorts of green cocktails in the spirit of the day over the years.