Saint Patrick's Day Menu

I love the holidays, all of them. I also love researching holiday recipes, planning menus and preparing holiday dishes.

This year I decided to prepare a complete Irish meal. I didn’t want to prepare a meal of cabbage and corned beef. I wanted to make something more, something a little different.  There is no better way to enjoy a meal than to share it with friends.  I love all my “guinea pigs” that are always so willing to try my newest recipes.

The Irish recipes I made tonight are listed below.  I prepared a mixed drink too but I do not think it is sharing worthy. All of the recipes are very simple and are full of flavor. I hope you enjoy as much as we did.

• Appetizer:

Cheddar Triangles

1-3/4 cups flour

1/2 cup yellow cornmeal

1 teaspoon sugar

3/4 teaspoon salt

1/2 teaspoon baking soda

1 stick butter, cut into small pieces

6 ounces shredded sharp Cheddar cheese

1/2 cup cold water

2 tablespoons white vinegar

coarsely ground black pepper

Oven 375F

I always use my food processor when preparing recipes that require fine chopping or shredding. It is so much easier and less time consuming.

In a food processor, mix flour, cornmeal, sugar, salt and baking soda. Add the butter and process until mixture forms coarse crumbs. Transfer to a large bowl and stir in cheese, water and vinegar until mixture forms a soft dough. Form it into a ball, wrap it in cellophane and chill in the refrigerator for 1 hour.

Divide dough into 4 sections. On a floured board, roll each section into a paper thin circle, trimming the edges. Sprinkle with pepper and press it firmly into the dough. Cut each circle into 8 wedges, place on a greased baking sheet and bake for about 10 to 12 minutes, until crisp. Do not over cook. Cool on wire rack. Store in an airtight container. Serve with your favorite dip. Yield: 32

•  Main Dish:

Chicken and Ham Pie

4 tablespoons unsalted Kerrygold Irish butter

1/4 cup all-purpose flour

2 cups chicken stock

1/2 cup half-and-half or light cream

1/4 cup chopped onion

4 ounces white mushrooms, sliced

1 cup fresh or frozen peas

2 tablespoons minced fresh flat-leaf parsley

1 cup cooked chicken, cut into 1/2-inch pieces

1 cup cooked ham, diced

Salt and freshly ground pepper

1 sheet frozen puff pastry, left at room temperature for 30 minutes

1 large egg beaten with 1 tablespoon water

Directions:

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, or until blended with the butter. Add the stock or broth and cook, whisking constantly, for 2 to 3 minutes, or until the mixture comes to a boil. Reduce the heat and simmer gently for 2 to 3 minutes, or until the sauce starts to thicken. Stir in the half-and-half, onion, mushrooms, peas, and parsley, and cook for 3 to 5 minutes, or until the vegetables are nearly tender. Add the chicken and ham and season with salt, and pepper. Spoon the mixture to the prepared dish.

Unfold the pastry on a lightly floured surface. Roll into a circle 12 inches in diameter. Place the pastry over the chicken mixture, trim, and crump the edge. Brush the pastry with egg wash, and bake for 20 to 25 minutes, or until the pastry is puffed and golden. Remove the pie from the oven and let cool for 5 minutes on a wire rack before serving. Serves 6

• 2 sides:

Champ

4 lb Potatoes

1/2 lb Chopped scallions

10 fl Milk

4 oz Butter

Pepper

Directions:

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

Peel potatoes and cook in boiling water. Simmer milk and scallions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, and the scallions, salt and pepper, and half the butter.

*You can also use microwave packages of mashed potatoes and add chives before serving.

Fried Cabbage

2 teaspoons butter

1 (15 ounce) can chicken broth

1 head cabbage, cored and coarsely chopped

1 pinch salt and pepper to taste

Directions

1.Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.

• Dessert:

Chocolate Pots with Irish Cream Liquer and Irish Lace Cookies

10 ounces semi-sweet chocolate chips

2 cup heavy cream

2 eggs

2 tablespoon Irish Cream flavored syrup

Directions:

Over medium heat, heat cream to almost boiling. Combine cream with chocolate and blend until chocolate has melted and the mixture is smooth. Add the egg and Irish Cream flavored syrup and blend again until smooth. Pour into eight ramekins and chill for 4 hours. Serve with Irish Lace Cookies. Serves 8.

Irish Lace Cookies

1/2 cup (1 stick) unsalted butter

1/2 cup light brown sugar, packed

2 tablespoons heavy cream

1 tablespoon light corn syrup

1/2 teaspoon vanilla

1/4 cup all-purpose flour

3/4 cup McCann’s Quick Cooking Irish Oatmeal

1/4 teaspoon salt

Directions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In the large bowl of an electric mixer, cream the butter, sugar, cream, corn syrup, and vanilla until light and fluffy. Stir in the flour, oatmeal, and salt. Beat together until a soft dough forms. Turn the dough out onto waxed paper, shape into a ball, and chill for 30 minutes.

Shape the dough into approximately 12 one tablespoon balls. Place 3 balls on the baking sheet and flatten with your palm. Bake until golden brown and “lacy,” about 10 minutes. Cool for at least 2 minutes before removing with a spatula (cookies are delicate and must harden slightly before being removed). Repeat, 3 cookies at a time. Makes 12 cookies.