St. Patricks's Day Ideas





Great ideas for St. Patrick's Day decorations, crafts, recipes and activities

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  • Favorite St. Patrick’s Day recipe?

    Feb 19th


    well i have tons. here are a few ones with the recipes. try them. they are great.

    St. Patrick’s Day Recipes

    Everyone is a little bit Irish on St. Patrick’s Day!

    You can eat like an Irishman too! Try these recipes for some mouthwatering cuisine.

    IRISH SODA BREAD WITH RAISINS

    Nonstick vegetable oil spray
    2 cups all purpose flour
    5 tablespoons sugar, divided
    1 1/2 teaspoons baking powder
    1 teaspoon salt
    3/4 teaspoon baking soda
    3 tablespoons butter, chilled, cut into cubes
    1 cup buttermilk
    2/3 cup raisins

    Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
    Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.

    Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

    IRISH BROWN BREAD

    2 cups whole-wheat flour
    2 cups all-purpose flour plus additional for kneading
    1/2 cup toasted wheat germ
    2 teaspoons salt
    2 teaspoons sugar
    1 teaspoon baking soda
    1/2 teaspoon cream of tartar
    1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
    2 cups well-shaken buttermilk
    Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.
    Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.
    Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.
    Cooks’ notes:
    " Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day.
    " Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days.

    CORNED BEEF AND CABBAGE

    5 pounds corned brisket of beef
    6 peppercorns, or packaged pickling spices
    3 carrots, peeled and quartered
    3 onions, peeled and quartered
    1 medium-sized green cabbage, quartered or cut in wedges
    Melted butter (about 4 tablespoons)

    Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
    CHAMP

    2 pounds russet potatoes, peeled, cut into 1-inch pieces
    1/2 cup whipping cream
    1/4 cup (1/2 stick) butter

    Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.
    Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.
    Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)
    1 bunch green onions, sliced (about 1 1/3 cups)

    BEEF AND GUINNESS PIE

    2 lb boneless beef chuck, cut into 1-inch pieces
    2 tablespoons all-purpose flour
    1 teaspoon salt
    1/2 teaspoon black pepper
    2 tablespoons vegetable oil
    1 large onion, coarsely chopped
    2 garlic cloves, chopped
    3 tablespoons water
    1 1/2 tablespoons tomato paste
    1 cup beef broth
    1 cup Guinness or other Irish stout
    1 tablespoon Worcestershire sauce
    2 teaspoons drained brined green peppercorns, coarsely chopped
    2 fresh thyme sprigs
    Rough puff pastry dough
    1 large egg, lightly beaten
    1 tablespoon water
    Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes

    Put oven rack in middle position and preheat oven to 350°F.
    Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
    Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
    Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
    Divide cooled stew among bowls (they won’t be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
    Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
    Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.
    Cooks’ note: Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using.

    IRISH CREAM CHOCOLATE MOUSSE CAKE

    This rich chocolate mousse cake was created by Geri Gilliland, the Belfast-born chef-owner of Gilliland’s, a cafe with an Irish accent in Santa Monica, California. On the inside of the dessert, chocolate mousse spiked with Irish cream liqueur is layered with espresso sponge cake that has been soaked in an Irish whiskey syrup. On the outside, the chocolate bands and a mound of chocolate curls give this treat a straight-from-the-bakery look, which we show you how to achieve at home. If it sounds too perfect, there is one drawback: This grand finale is certain to overshadow any corned beef and cabbage main course.

    Mousse

    4 large eggs
    1/3 cup sugar
    12 ounces semisweet chocolate, chopped
    1 1/2 cups chilled whipping cream
    1/4 cup Irish cream liqueur
    Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 60°F, about 5 minutes.
    Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
    Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to lukewarm.
    Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.

    Cake
    6 large eggs
    3/4 cup plus 2 tablespoons sugar
    2 tablespoons instant espresso powder or coffee powder
    Pinch of salt
    1 cup all purpose flour
    Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate).
    Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.
    Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.)

    Syrup
    2/3 cup sugar
    5 tablespoons water
    5 tablespoons Irish whiskey
    Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

    Assembly
    Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.

    Cho

    Related posts:

    1. Does any one know of any good St. Patrick’s Day high school activities?
    2. Ideas for St Patricks Potlucks?
    3. Anyone have any good recipes for St. Patrick’s Day?
    Filed under: St Patricks Day Recipes by admin

    3 Responses to “Favorite St. Patrick’s Day recipe?”

    1. We just do the corned beef with cabbage, red potatos, and carrots… in the crock pot all day! mmmmm! Then of course a great beer or irish whiskey and soda… O’h, can’t forget the soda bread.
      References :

    2. I’d have to ask my wife. She makes one of the best Rubin sandwiches. But as for my own making it is a mint shake made with vanilla ice cream (Bryers and no this is not a plug) and get some mint flavoring and green food coloring and down the hatch.
      References :

    3. well i have tons. here are a few ones with the recipes. try them. they are great.

      St. Patrick’s Day Recipes

      Everyone is a little bit Irish on St. Patrick’s Day!

      You can eat like an Irishman too! Try these recipes for some mouthwatering cuisine.

      IRISH SODA BREAD WITH RAISINS

      Nonstick vegetable oil spray
      2 cups all purpose flour
      5 tablespoons sugar, divided
      1 1/2 teaspoons baking powder
      1 teaspoon salt
      3/4 teaspoon baking soda
      3 tablespoons butter, chilled, cut into cubes
      1 cup buttermilk
      2/3 cup raisins

      Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
      Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.

      Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

      IRISH BROWN BREAD

      2 cups whole-wheat flour
      2 cups all-purpose flour plus additional for kneading
      1/2 cup toasted wheat germ
      2 teaspoons salt
      2 teaspoons sugar
      1 teaspoon baking soda
      1/2 teaspoon cream of tartar
      1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
      2 cups well-shaken buttermilk
      Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.
      Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.
      Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.
      Cooks’ notes:
      " Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day.
      " Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days.

      CORNED BEEF AND CABBAGE

      5 pounds corned brisket of beef
      6 peppercorns, or packaged pickling spices
      3 carrots, peeled and quartered
      3 onions, peeled and quartered
      1 medium-sized green cabbage, quartered or cut in wedges
      Melted butter (about 4 tablespoons)

      Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
      CHAMP

      2 pounds russet potatoes, peeled, cut into 1-inch pieces
      1/2 cup whipping cream
      1/4 cup (1/2 stick) butter

      Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.
      Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.
      Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)
      1 bunch green onions, sliced (about 1 1/3 cups)

      BEEF AND GUINNESS PIE

      2 lb boneless beef chuck, cut into 1-inch pieces
      2 tablespoons all-purpose flour
      1 teaspoon salt
      1/2 teaspoon black pepper
      2 tablespoons vegetable oil
      1 large onion, coarsely chopped
      2 garlic cloves, chopped
      3 tablespoons water
      1 1/2 tablespoons tomato paste
      1 cup beef broth
      1 cup Guinness or other Irish stout
      1 tablespoon Worcestershire sauce
      2 teaspoons drained brined green peppercorns, coarsely chopped
      2 fresh thyme sprigs
      Rough puff pastry dough
      1 large egg, lightly beaten
      1 tablespoon water
      Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes

      Put oven rack in middle position and preheat oven to 350°F.
      Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
      Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
      Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
      Divide cooled stew among bowls (they won’t be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
      Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
      Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.
      Cooks’ note: Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using.

      IRISH CREAM CHOCOLATE MOUSSE CAKE

      This rich chocolate mousse cake was created by Geri Gilliland, the Belfast-born chef-owner of Gilliland’s, a cafe with an Irish accent in Santa Monica, California. On the inside of the dessert, chocolate mousse spiked with Irish cream liqueur is layered with espresso sponge cake that has been soaked in an Irish whiskey syrup. On the outside, the chocolate bands and a mound of chocolate curls give this treat a straight-from-the-bakery look, which we show you how to achieve at home. If it sounds too perfect, there is one drawback: This grand finale is certain to overshadow any corned beef and cabbage main course.

      Mousse

      4 large eggs
      1/3 cup sugar
      12 ounces semisweet chocolate, chopped
      1 1/2 cups chilled whipping cream
      1/4 cup Irish cream liqueur
      Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 60°F, about 5 minutes.
      Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
      Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to lukewarm.
      Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.

      Cake
      6 large eggs
      3/4 cup plus 2 tablespoons sugar
      2 tablespoons instant espresso powder or coffee powder
      Pinch of salt
      1 cup all purpose flour
      Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate).
      Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.
      Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.)

      Syrup
      2/3 cup sugar
      5 tablespoons water
      5 tablespoons Irish whiskey
      Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

      Assembly
      Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.

      Cho
      References :
      http://www.history.com/minisite.do?content_type=Minisite_Generic&content_type_id=53383&display_order=2&sub_display_order=7&mini_id=1082

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