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Michelle Ann Anderson
Irish Nachos
Saint Patrick’s! A Day of Fun, Festive Food
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Fun and Festive Saint Patrick’s Day Food
By Michelle Ann Anderson
I’ve heard it said that “Everyone wants to be Irish on St. Patrick’s Day.” And, why not? This is one holiday you don’t have to worry about picking out just the right gift for that someone special. This one’s all about the frivolity. What fun! Be it the wee lads and lasses wearing green to avoid gettin’ a pinch, or those a little longer in the tooth raising their glass while singing a tearful rendition of Danny Boy, everyone seems to have their favorite way to celebrate St. Paddy’s Day.
In my circle of family and friends, St. Patrick’s Day is the perfect excuse for us all to pause from our busy lives and celebrate by being together. Decorations are usually simple: a few green streamers draped about, helium balloons (allowing party goers to sound like leprechauns after each inhale of the lighter-than-air gas) and paper shamrocks galore help to set the scene. A large blarney stone (disguised as a rock from the garden) strategically placed near the front door ensures that great conversations will last until the early hours of the morning.
But, really, it’s all about the food for our crew. That’s true about any great party, isn’t it?
So, whether you’re Irish by ancestry or assertion, Saint Patrick’s Day is cause for celebration. There’s no better way to say Erin Go Braugh than with a fine spread of Irish inspired fare. And that’s no blarney!
Irish Nachos
What’s more Irish than potatoes? These Idaho gems are all dressed up with delicious Irish Cheddar and Bacon.
Ingredients:
6 large Idaho potatoes, baked
Kosher salt, to taste
Ground pepper
1/2 pound Irish Bacon, diced and fried until browned
2 cups shredded Irish Cheddar cheese
4 green onions, sliced
1/2 cup sour cream (optional)
Directions:
Step 1: Preheat Oven and Prepare Baking Sheet
Preheat oven to 450 ° F. Spray baking sheet with cooking spray. Set aside.
Step 2: Prepare Potatoes
Cut potatoes in half lengthwise; scoop out flesh, leaving about 1/8 to 1/4 of an inch of flesh remaining. Gently cut skins in half again lengthwise and horizontally. Place potatoes skins (skin side down) on a prepared baking sheet. Spray potato skins with cooking spray. Bake, turning halfway through baking, for 7 to 10 minutes, or until crisp.
Step 3: Add Bacon and Cheese
Turn skins over and sprinkle with cheddar cheese and bacon. Bake 2 minutes longer or until the cheese is melted.
Step 4: Garnish and Serve
Arrange Irish Nachos on a serving platter. Sprinkle with onions and a dollop of sour cream for dipping. Serve while hot.
Cooks Note: Irish bacon is similar to pancetta. If you can’t find either, substitute with thick cut bacon.
Pot o’ Gold Fondue
Stout and Irish cheddar come together for a deliciously savory fondue.
Ingredients:
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup Guinness, extra stout
1/2 cup frozen apple juice concentrate, thawed
1 tablespoon Irish beer mustard
Kosher salt, to taste
White ground pepper, to taste
Various items for dipping.
Our favorites:
Irish Brown Bread Cubes
Cauliflower florets
Broccoli Florets
Peeled Baby Carrots
Asparagus tips
Apple Wedges
Pear Wedges
Directions:
Step 1: Prepare Cheese
In a medium bowl toss together the cheese and flour.
Step 2: Begin Fondue
Stir together the stout, juice concentrate and mustard in a large saucepan over medium heat. When the mixture begins to simmer, gradually add the cheese a handful at a time, stirring constantly. Continue until all cheese has been added and is completely melted and smooth. Season with salt and pepper to taste. Reduce to low until ready to serve.
Step 3: Arrange and Serve
Arrange bread, vegetables and fruit on a large platter. Transfer the melted cheese to a fondue pot or medium serving bowl. Serve with fondue forks or large skewers.
Cooks note: Rather than serving them raw, I prefer quickly blanching the broccoli and asparagus to make the vegetables easier to eat and to brighten their color. Bring a large pot of slightly salted water to a rolling boil; add a teaspoon of baking soda. Add the vegetables to the boiling water. When the water just begins to bubble again, use a large slotted spoon or tongs to quickly remove the vegetables to a bowl of icy water. This will prevent them from over cooking.
Irish Brown Bread with Smoked Salmon
Smokey salmon sits in delicious contrast atop the rustic and wholesome brown bread.
Ingredients:
2 cups whole wheat flour
1/2 cup bread flour
3 tablespoons rolled oats
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1-1/3 cups buttermilk
1 tablespoon honey
1-8 ounce package cream cheese, softened
1-6 ounce package cold smoked salmon (Lox style)
Small bunch chives, snipped for garnish
Directions:
Step 1: Preheat Oven and Prepare Baking Pan
Preheat oven to 400 ° F. Spray muffin pan or mini loaf pans with cooking spray. Set aside.
Step 2: Combine Dry Ingredients
In a large mixing bowl, stir together the wheat and bread flours, rolled oats, baking soda and salt. Set aside.
Step 3: Combine Wet Ingredients and Make the Dough
In a small bowl, stir together the buttermilk and honey. Pour into the bowl of dry ingredients. Stir gently; mix until a soft dough is formed. Knead dough gently for 5 minutes.
Step 4: Shape Dough
Divide dough into 12 even pieces. Shape into balls and place into prepared muffin cups. Using a sharp knife, cut each roll top with an ‘X’ about 1/2 of an inch deep.
Step 5: Bake
Bake in preheated oven for 15 to 20 minutes, or until golden brown. Cool in the pan for 10 minutes; move rolls to a cooling rack. Cool completely before cutting.
Step 6: Slice Bread and Make Appetizers
With a sharp slicing knife, cut bread into 1/4 inch slices. Spread each slice with about a tablespoon of cream cheese. Top with a small piece of sliced, smoked salmon. Garnish with chives.
Guinness Stewed Corned Beef Mini Turnovers with Sweet Brown Mustard Sauce
A fun twist on Classic Corned Beef and Cabbage!
Makes 8 Turnovers
Ingredients:
1 bottle Guinness, extra stout
1 onion, peeled and coarsely chopped
1/2 small head of cabbage, coarsely chopped
2 large carrots, coarsely chopped
2 cloves garlic, crushed
1 bay leaf
1 (about 1 1/2 pounds) corned beef brisket
Enough beef stock to cover brisket
4 refrigerated pie shells
1/4 cup prepared spicy brown mustard
1/4 cup honey
2 green onions, sliced
Directions:
Step 1: Stew Corned Beef
Place the Guinness, onion, cabbage, carrots, garlic, bay leaf and brisket into a 5 1/2 quart crockpot. Add enough beef stock to cover the brisket. Cover and set temperature to high for 4-6 hours or low for overnight.
Step 2: Prepare Brisket for Turnovers
Place stewed brisket onto a cutting board; rest for 10 minutes. Trim and discard excess fat. Cut into 3 inch sections, across the grain. Using a fork, gently shred the brisket into bite-size pieces. Set aside. Drain the vegetables (reserving about 2 cups of the cooking liquid) and discard the bay leaf. Set aside.
Step 3: Preheat Oven and Prepare Pans
Preheat oven to 425° F. Line two baking sheets with parchment paper.
Step 4: Assemble Turnovers
Place 1 pie crust on a work surface and cut in half. Place 1/4 to 1/3 cup of corned beef onto one side of the crust half. Top with some of the vegetables cooked with the brisket. Fold the pie crust over the filling; crimp the edges with a fork to make a complete seal. Poke the top several times with the tines of a fork to allow steam to escape. Continue to assemble turnovers with remaining ingredients. You’ll have plenty of corned beef and veggies left for sandwiches later.
Step 5: Bake
Place assembled turnovers on the prepared baking sheets. Bake for 15 to 20 minutes, or until golden brown.
Step 6: Make Sweet Brown Mustard Sauce
Place reserved cooking liquid, mustard and honey in a medium sauce pan over medium high heat. Cook, stirring occasionally, for 15 minutes or until sauce has reduced by half.
Step 7: Garnish and Serve
Arrange turnovers on a platter, sprinkle with green onions. Pass Sweet Brown Mustard Sauce in a gravy boat.
Irish Flag Cookies
These sweet treats will bring smiles to Irish eyes young and old!
Cookie Ingredients:
1 cup butter, at room temperature
1 1/2 cups confectioners’ sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cream of tartar
Icing Ingredients:
1 cup confectioners’ sugar
pinch teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon water
2 drops orange food coloring
2 drops green food coloring
Directions:
Step 1: Cream Butter and Sugar
In a medium bowl, cream together the butter and sugar for 4-5 minutes or until light and fluffy, scraping the bowl halfway through. Beat in egg, vanilla and almond extract. Mix well.
Step 2: Make Dough
In a medium sized bowl, stir together the flour, baking soda, salt and cream of tartar. Blend into the butter mixture. Divide dough into thirds and shape into balls. Wrap in plastic and refrigerate for 30 minutes.
Step 3: Shape and Bake Cookies
Working with 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a board dusted with confectioner’s sugar. Cut into 1 1/2 x 2 ½ inch rectangles. A cookie cutter really works best, but cutting freehand with a chef’s knife will do in a pinch.
Place rectangles on prepared cookie sheet, 2 inches apart. Refrigerate cookie sheet for 15 minutes. Bake in a preheated 350° F oven for 9 to 12 minutes, or until edges are just lightly browned. Cool for 5 minutes on baking sheet. Transfer cookies to cool completely on wire rack.
Step 4: Make Icing
In a small bowl, stir together 1/2 cup sugar, pinch of salt, 1/2 teaspoon vanilla, 2 teaspoons water and orange food coloring. Add additional water as need to make a thin, brush able consistency. In another small bowl, stir together the remaining icing ingredients.
Step 5: Decorate Cookies
Holding a cooking in one hand, brush a stripe of orange icing with a pastry brush on the right 1/3rd of each cookie. Continue icing remaining cookies. When orange icing sets, begin decorating with the green icing. Holding a cooking in one hand, brush a stripe of green icing with a pastry brush on the left 1/3rd of each cookie. Continue icing remaining cookies. Once icing is set, store cookies in an airtight container.
Mini Mint Tarts
These bite sizes gems come together quickly; they disappear just as fast.
Ingredients:
1/2 cup mint chips
2 tablespoons heavy cream
1 8 ounce package cream cheese
1 package frozen pre-baked mini phyllo shells
White chocolate shavings for garnish
Directions:
Step 1: Melt Mint Chips
Place mint chips and cream in a microwave proof dish. Heat on high for 30 to 40 seconds. Stir until smooth.
Step 2: Make Tart Filling
Place cream cheese in a medium mixing bowl. Whip until light and fluffy. Add the melted mint chips into the bowl and continue to mix until well combined.
Step 3: Assemble and Serve
Spoon the mixture into a ziptop bag. Snip one of the corners off. Pipe the filling into each tart shell. Garnish each tart with white chocolate shavings.
Black and Tan
Can’t decide between Guinness and Pale Ale? Here’s your brew!
For each serving:
Fill a glass half way with a pale ale such as Bass or a lager such as Harp. Carefully pour Guinness Draught in a slow stream down the side of the glass until full.
Cooks Note: A special “Black and Tan Spoon”, basically an inverted spoon that helps direct the stream to the sides of the glass, can help to keep the Guinness from mixing into the pale ale.
Irish Martini
A sophisticated St. Patrick’s Day beverage with ties to Idaho!
Ingredients:
3 oz Idaho Potato vodka
1/2 oz dry vermouth
1/2 oz Irish whiskey
lime twist for garnish
Directions:
Step 1: Coat Glass with Irish Whiskey
Pour the Irish whiskey into a chilled cocktail glass. Swirl the glass around to coat the inside with whiskey. Drain excess.
Step 2: Make Martini
Pour vodka and dry vermouth into a cocktail shaker half-filled with cracked ice. Shake well; Strain into the glass. Garnish with a twist of lime.
Emerald Isle Ale
Refreshing and delicious, this punch has no alcohol.
Ingredients:
1 cup water
1 cup granulated sugar
1 bunch fresh mint, plus more for garnish
Juice from one lime
1 lime, sliced for garnish
2 liters ginger ale
Directions:
Step 1: Make Mint Simple Syrup
In a small sauce pan over medium high heat, bring the water and sugar to a boil; stir until sugar is completely dissolved. Stir mint into syrup and allow to steep until completely cooled. Remove and discard the mint. Set aside.
Step 2: Make Ale
Fill a large pitcher 3/4 to the top with ice. Pour the mint simple syrup, lime juice, lime slices and sprigs of mint over the ice. Fill the pitcher the rest of the way with ginger ale; Stir. Serve in tall glasses garnished with lime slices and additional sprigs of mint.
