In less than a week, is St Patrick’s Day. The one day out of the year where anyone can claim, they are Irish. Through researching my family tree, I was able to find, I am able to claim to Irish blood the other 364 days of the year. This came as a surprise, since Irish was not a known nationality to my family.
I thought I would share with you a few Irish recipes I have found at a website called Irish Abroad. The first is the typical corn beef and cabbage that most people associate with St Paddy’s. If you have ever bought corned beef, you know it comes with a seasoning packet. I would suggest you toss the seasoning packet and use the spices in this recipe for an authentic Irish corned beef.
The next recipe is for an apple crumble. Here in the states we know it as a Brown Betty or a Cobbler. So what makes this one so special? Well besides the use of Irish oats (which can be substituted), this lovely crumble has a whiskey cream sauce made with Irish whiskey. What better way is there to finish a St Patrick’s Day meal than with an Irish dessert? The recipe is from Margaret Johnson. Ms Johnson is the author of 5 Irish cookbooks, has authored more than 200 food and travel articles in a number of publications, including the "Irish Echo," "Irish America Magazine," the "Los Angeles Times Syndicate," "Newsday," and Dublin's "Food and Wine" magazine.
Corned Beef and Cabbage
Ingredients:5 lb Corned-Beef brisket
2 Whole cloves
2 Bay Leaves
8 Medium Potatoes, pared
