Even if you’re not Irish, there’s nothing stopping you from enjoying some traditional Irish food this Friday. From a healthier version of the famed green shakes to more traditional colcannon, here are some recipes to get you started.
Timaree’s Peppermint St. Paddy Shake
While many shakes use frozen banana for creaminess, I wanted to avoid an overwhelming banana flavor, and allow the mint to step right up and tickle the taste buds. My first choice was pear, and I didn’t need to experiment any further. The mild flavor and light texture worked well to provide a mysterious source of creaminess. Enjoy every sip of this shake that will love you back, instead of ordering one from a drive-thru that will leave you feeling sluggish and regretful.
1 cup vanilla soy milk or almond milk
1 medium pear (firm but ripe, try a Bosc pear)*
1⁄2 cup fresh baby spinach
3-4 drops peppermint extract, or more to taste
Garnish: fresh mint leaves, cacao nibs and/or semi-sweet chocolate shavings**
Combine all of the shake ingredients in a high-powered blender until smooth. Taste and add more peppermint extract or few fresh mint leaves for a strong mint flavor. If a little extra sweetness is desired, add ~1 small, pitted Medjool date or 1 tsp of coconut sugar. Garnish with mint leaves, an sprinkle of cacao nibs or a dusting of chocolate shavings.
The Nutrition Professor’s Shop Smart, Prep Smart Tips:
* Bosc pears will ripen without softening very much, so they are ideal for this shake. You can place the cored and cut pear in the freezer before making the shake to drop the temperature of the finished product without having to dilute the flavor with ice.
** We put a few semi-sweet, dairy free chocolate chips in our handheld rotary cheese grater to make fine chocolate shavings for all kinds of shakes and sweet treats!
— Timaree Hagenburger
Corned beef sliders
A modern take on an Irish classic, corned beef sliders make a great party food or a tasty warm lunch. Serves 4.
1 large leek (white and pale green part only), thinly sliced
1 tablespoon butter
1⁄2 pound corned beef, very thinly sliced
12 small rolls
3 ounces Kerrygold Blarney Castle or Dubliner Cheese, thinly sliced
11⁄2 tablespoons spicy brown mustard
Dill pickle slices (optional)
Preheat oven to 400F and line a baking sheet with foil. Cook leeks in butter in a large skillet over medium heat for 5 minutes or until very soft; remove from skillet. Add corned beef to skillet and cook for 5 minutes to heat through, stirring frequently.
Split rolls horizontally and place bottoms on baking sheet. Top with corned beef, leeks and cheese. Spread mustard on roll tops and place on sandwiches. Bake for 5 minutes to heat rolls. Serve with pickle slices, if you like.
— Source: Raleys
Beef and Guinness stew
This hearty Irish stew offers a taste of the Emerald Isle. Recipe courtesy of Mary Sue Milliken and Susan Feniger.
2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
11⁄4 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish
Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.
Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet.
Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours.
Garnish the beef with parsley and serve.
— Source: Food Network
Hearty and simple at its core, creamy butter makes this dish surprisingly delicate. The cabbage adds a unique flavor profile and makes colcannon unmistakable as Irish comfort food. Serves: 8.
2 pounds red potatoes, cut into large chunks
3⁄4 cup milk
3⁄4 teaspoon salt
6 tablespoons Kerrygold Salted Butter, plus additional melted butter if desired
1 cup chopped onion
6 cups finely shredded green cabbage (or one 10-ounce package)
1 cup (about 4 ounces) shredded Kerrygold Dubliner Cheese or Blarney Castle Cheese
Freshly ground pepper to taste
Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt. While potatoes are cooking, melt butter in a large skillet. Add onion; cook 10 minutes, stirring occasionally, until very soft. Add cabbage; cook and stir for 5 minutes more or until very soft.
Stir cabbage mixture and Kerrygold cheese into hot potatoes and season with pepper. Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well, if desired.
— Source: Kerrygold
Traditional white soda bread
While new variations of soda bread have made the rounds over the years, the Society for the Preservation of Irish Soda Bread has worked to preserve some of the earliest recipes, using traditional ingredients.
4 cups (16 ounces) of all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
14 ounces of buttermilk
Preheat the oven to 425 degrees. Lightly crease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients. Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape).
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped to show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
— Society for the Preservation of Irish Soda Bread