If there is one thing you can count on in New York City on St. Patrick’s Day, it is the smell of Irish Whiskey and a powerful Stout in the air alongside the sights and sounds of Irish Pride everywhere. Yes, on St. Patrick’s Day, everyone is Irish. And that includes their palates!
This year I wanted to give our readers something more than Irish Soda Bread and cocktail recipes. Though those are included. For this edition, I wanted to give you some recipes I have worked on over the years that friends and family adore with some very real flavors of the Emerald Isle included.
SP’S GUINNESS CORNED BEEF & CABBAGE
It took a few attempts over the years to balance this recipe properly – especially as I wanted to be sure the corned beef (pre-made) had the right amount of salty, sweet, spiced, sour and meaty while ensuring it wouldn’t be dried out. Of course I had to include my favorite beer, Guinness, in the recipe.
Ingredients
• 2 pounds red potatoes, quartered
• 1 pound carrots, cut into 3-inch pieces
• 2 celery ribs, cut into 3-inch pieces
• 1 small onion, quartered
• 1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
• 8 whole cloves
• 6 whole peppercorns
• 1 bay leaf
• 12 ounces Guinness Stout
• 1/2 small head cabbage, thinly sliced
• Prepared horseradish
Instructions
• In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef.
• In a double cheesecloth, place cloves, peppercorns and bay leaf. Pull corners of cloth together and tie with a sting. Place in slow cooker.
• Pour Guinness over top.
• Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag.
• Cut beef diagonnaly across the grain into thin slices. Serve with vegetables and horseradish.
SULLIVAN’S IRISH SODA BREAD
Named in honor of my Irish Maternal family’s name, I created this recipe many years ago and it remains a favorite of friends, family, and my own stomach!
Irish Soda Bread Ingredients
• 4 to 4 1/2 cups flour
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1 teaspoon of baking soda
• 4 tablespoons of butter
• 1 cup raisins (if you want to be really Irish, soak the raisings in Jameson overnight)
• 1 large egg lightly beaten
• 1 3/4 cups buttermilk
Instructions
• Preheat oven to 425-degrees.
• Whisk together flour, sugar, salt, baking soda into a large mixing bowl.
• Work the butter into the flour mix using your fingers or a wooden spoon until it thickens. Then add raisins.
• Using a large spoon, dig a well in the center of the flour mix. Add beaten egg and buttermilk. Stir with a wooden spoon until all liquid ingredients are absorbed.
• Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Note: Do not overwork the dough. Now form into a mound.
• Transfer the dough to a large baking sheet. Score the mound with a cross or an X using a serrated or bread knife. This will help the dough receive enough heat internally to bake properly and evenly.
• Bake for about 35-45 minutes until bread is golden and the bottom sounds hollow when tapped. You can easily check for doneness by inserting a thin skewer (needs to be longer than a toothpick) into the center. If it comes out clean, your Irish Soda Bread is done!
• Let cool a few minutes.
IRISH CREAM CHOCOLATE CAKE WITH BAILEY’S
We published my recipe for this last year, but I just had to bring it back for St. Patrick’s Day – Who doesn’t love a deep, rich, velvety smooth chocolate cake? Moreover, who doesn’t love Bailey’s Irish Cream? I love both so I decided to combine them. OMG…this is a dessert that is THE definition of sinful. Enjoy at your own risk!
Ingredients
For the Chocolate Cake:
• 2 cups granulated sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup oil (vegetable or canola oil)
• 2 teaspoons vanilla extract
• 1 cup boiling water
For the Bailey’s Irish Cream
Buttercream:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup Baileys Irish Cream Liquer
• 2 tsp vanilla extract
• 2-3 tbsp heavy cream (optional)
Instructions:
Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
For the Cake:
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
• Bake for 25 - 35 minutes (depending on your cake pan size. The 9’’ pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
For the Bailey’s Irish Cream Buttercream:
• In a large bowl, beat softened butter until creamy.
• Gradually add powdered sugar, beating on low speed until combined.
• Add Baileys Irish Cream and vanilla extract. Beat on high speed until fluffy.
• If needed, add heavy cream to reach desired consistency.
To Finish & Serve
• To slice the cake for deorating, you typically need to “level” it by cutting off the top dome with a serrated knife to create a flat surface, then carefully cut the cake horizontally into two layers using a gentle sawing motion with a sharp knife, ensuring each layer is even and ready for frosting.
• Frost the cooled cake with Bailey’s Irish Buttercream frosting in between the cake layers, then cover with cake, evening out with a knife or frosting spade.
• Top with chocolate shavings.
• Serve and enjoy with coffee (Irish or otherwise)
And, of course, I had to include a few cocktail recipes in honor of everyone’s favorite day to imbibe!
THE IRISH MULE
While the Moscow Mule trended for a hot minute recently, this take on the classic with a bit of a Shamrock is even more divine!
Ingredients
• 2 oz. Irish whiskey
• 1 oz. lime juice
• 5-6 ounces ginger beer
• Lime wedge, for garnish
• Mint sprigs, for garnish
Instructions
• Fill a copper mug or highball glass with ice. Pour in Irish whiskey and lime juice, then top the glass with ginger beer.
• Give it a quick stir, then garnish with a lime wedge and mint sprig.
The professional yet unobtrusive service staff expertly guide couples through their dining experience. Located at 17 Barrow Street, this Greenwich Village gem continues to set the standard for romantic dining in New York City. Info: oneifbyland.com
IRISH COFFEE
Ingredients
• 6 ounces hot, freshly brewed coffee
• 1 teaspoon granulated sugar
• 1 teaspoon packed brown sugar
• 1 1/2 ounces Irish whiskey (Jameson preferred)
• Freshly whipped cream
Instructions
• Preheat your mug or heatproof glass by filling with hot water. This will help prevent your glass from cracking. Fill the mug about 2/3 to 3/4 with the coffee.
• Add the granulated and brown sugars and stir until fully dissolved.
• Add the whiskey and stir to incorporate.
• Ensure that your whipped cream is thick so that you can dollop it gently onto the top. Runny or lightly whipped will break the surface of the coffee and not be as beautiful, or delicious.
THE BLACK VELVET
A time-honored Irish cocktail, the Black Velvet is a fun way to celebrate the snakes being driven from Ireland.
Ingredients
• 4 ounces chilled Champagne
• 4 ounces chilled Guinness
Instructions
• Pour the champagne into a champagne flute, about halfway.
• Pour the champagne into a champagne flute, about halfway.
• Serve and enjoy!
As always, remember to drink responsibly!
Happy St. Patrick’s Day!
Slainte!