Traditional Irish Foods
Corn Beef and Cabbage: This is the ultimate traditional Irish meal and is a perfect recipe for a St. Patrick’s Day dinner party or a simple celebration with family. Recipe yields about 6 servings.
A 3-pound corned beef brisket½ cup sliced onion (1 small)1 bay leaf½ teaspoon whole black peppercorns3 cups water1 ½ pound head of cabbage, cut into 6 wedges½ pound of carrots, peeled and choppedDirections:
Start by trimming any visible fat from the corn beef and then set it aside. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, carrots, bay leaf, black peppercorns, and water. Then, lock the lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently. Cook for 50 minutes. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat, carrots, and onions to a serving platter and then set them aside. Place the wedges of cabbage in the pressure cooker. Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently. Cook for 2 minutes. Quick-release the pressure and carefully remove the lid. With a slotted spoon remove the cabbage wedges. Serve with the corn beef, carrots, and onions.
Irish Soda Bread: Irish soda bread is a traditional Irish bread that is a great addition to any St. Patrick's Day celebration or dinner party. There are many variations to the recipe. This is the classic preparation.
3 1/2 cups all purpose flour2 tablespoons caraway seeds1 teaspoon baking-soda3/4 teaspoon salt1 1/2 cups buttermilk
Preheat the oven to 425 degrees Fahrenheit. Next, flour the baking sheet and set aside. Mix flour, caraway seeds, baking soda, and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Place dough onto lightly floured surfaced and knead just until dough holds together. Shape the dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges. Finally, bake until bread is golden brown and sounds hollow at the bottom, about 30-35 minutes. When finished baking, place bread onto a rack and let cool completely before serving.
Blarney Bars: These bars are a traditional Irish treat and are a fabulous dessert to make in honor of St. Patrick’s Day. The recipe yields about 36 bars and is perfect for a large crowd.
1/2 cup butter softened3/4 cup brown Sugar2 eggs1 Tbs. milk1 tsp. vanilla extract3/4 cup flour1/2 tsp. baking powder1/4 tsp. salt3/4 cup quick-cooking Oats3/4 cup toffee Pieces1/3 cup chopped pecansGreen food coloring¾ of can of vanilla frostingDirections:Pre-heat your oven to 350 degrees Fahrenheit and lightly grease a 9-inch square-baking pan. Next, in a mixing bowl, combine the softened butter and the brown sugar. Then, blend in the eggs one at a time. Once the eggs are blended, add the milk and vanilla extract. Sift in the flour, baking powder, and salt. Add the quick-cooking oats and gently fold in the toffee bits. Add the pecans, and blend the mixture well with a spoon. Spread the mixture in the prepared baking pan. Bake for about 25 minutes, or until a toothpick may be cleanly removed from the center of the bars. Cool in the baking pan on a wire rack. Meanwhile, prepare the frosting by blending together the green food coloring and vanilla frosting. When the bars are completely cooled, spread the frosting over the bars and then cut them into squares to serve.