Happy Saint Patrick’s Day

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Every year I look forward to eating Corned Beef, Cabbage, Soda Bread and yummy Apple cake.  Two years ago me and my sister spent St. Patrick’s Day in Dublin, IRELAND; and I left my heart there.  I can’t wait to return to that spectacular country and eat the best beef and drink the best tap water ever.  YES, tap water; it is so clean and it makes your hair crazy soft!  

I digress, and here are the recipes for the perfect St. Patrick’s Day Feast!

 

Irish Soda Bread

 

1/2 cup (c.) sugar

1 tsp. baking soda

4 c. flour

3/4 tsp. salt

2 teaspoons (tsp.) baking powder

3 c. raisins

1 tablespoon (tbs.) carway seeds

1 1/4 c. buttermilk

2 eggs, lightly beaten

1 c. sour cream

 

1. Preheat to 350. Grease 9 inch round cast iron skillet or cake pan.

2. Combine flour (reserving 1 tbs.), sugar, baking powder, baking soda, salt, raisins and caraway seed in a mixing bowl.

3. In a separate small bowl blend eggs, buttermilk and sour cream.

4. Stir the liquid mixture into the flour mixture, until the flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky.

 

Dough will stick to the sides of the mixing bowl.I omitted the raisins; there is only 1 out of 4 who like them in my house.

 

5. Place dough in the prepared pan and pat down. Cut 4 3/4 inch deep slits in the top of dough and dust with the reserved flour.

6. Bake for 65-75 min or until golden brown.

 

I cut the recipe in half and baked it in an 8×8 in glass pan.  

Half a recipe serves about 8. I have baked a full recipe and it makes A LOT of bread. I would guess it could easily serve 12-16.

I have also, using half a recipe, baked them in a cupcake pan and they turn out delicious.  Just make sure you cut the cook-time down some.

 

Corned Beef and Cabbage

 

5 1/2 lb. corned beef brisket and pickling spice

3 celery stalks, slicked

2 large oranges, sliced in rounds

1 large onion, sliced

 

1. Rinse brisket and pat dry, rub with pickling spice. Place in oven bag and place in roasting pan. Arrange the orange, onion and celery on and around the brisket. Add 1/2 cup of water and seal bag.

2. Bake for 4 hours or until meat is tender. Add potatoes about 45 minutes before meat is done.

 

I was not able to cook it in the oven, so I used my crock pot! Prepared it just as if it were going in to the oven. Oranges, cerlery and onion on the bottom, sides and top of the brisket. At 8:45 AM I placed it to cook on low.
 


When I got back home, about 3 PM, I added 5 red potatoes and everything was done around 5:30 PM. The meat turns out so tender, you don’t even need a knife!

 

To go along with the corned beef I cooked cabbage and apple, around 25 minutes before the meat and potatoes were done.

1. Add 1/2 c. cold water, place 1 head cabbage cored and sliced in pan, add 1 apple cored and quartered with peel and 6 tbs. butter divided.

 

2. Cover and simmer over low heat for about 25 minutes. Shake the pan occasionally, so nothing sticks.

 

And now you have a wonderful Irish themed dinner to eat on Saint Patrick’s Day!

 


Dessert…what about dessert!?! Here is the best apple cake, the nutmeg and cinnamon give it a wonderful flavor and the apples keep it supper moist!

 

Irish Apple Cake

 

4 tbs. butter, room temperature

1 c. sugar

1 tsp vanilla

4 large Granny Smith apples; cored, peeled and diced

1 egg, beaten

1/2 tsp. salt

1/4 c. chopped walnuts (I used pecans)

1/2 tsp. cinnamon

1/2 tsp. baking powder
1/2 tsp. baking soda

1/2 tsp. nutmeg

1 c. flour

 

1. Preheat oven to 350 F and grease an 8 inch cake pan.
2. Cream butter ad sugar until light and fluffy. Add egg, apples, nuts and vanilla. Mix well.
3. Sift in all dry ingredients and mix well.
 
 
4. Pour batter into prepared pan and bake 45 min. or until cake is lightly brown and skewer comes out clean.
 
 

 

I cooked mine a bit too long, but it was still scrumptious!
 
5. Let cake cool in pan and serve warm with vanilla ice cream or whipped cream.
This serves about 10-12.
 
 
 

Lá Fhéile Pádraig Sona Duit!

Happy St. Patrick’s Day!

 

 

 

 

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ASU Art History Student | Blogger | Wanderer | CA🛬TN

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