Forget the green beer! And the green food coloring. This St. Patrick’s Day pay homage to the Emerald Isle with dishes that represent the heart of Irish cuisine. Think simple flavors, high quality ingredients and comfort food with a twist. From soda bread muffins that use Samuel Adams beer as a base to a crispy potato and leek pizza, here are seven Irish recipes you’ll want to make all year long.

 

Irish Mist Oatmeal

Serves 3-4

irish mist oatmeal

Image credit: Flahavans

Start the day with a spoonful of warm oatmeal. For more than 200 years the Flahavan family has taken advantage of Ireland’s wet rainy environment—the perfect ripening climate for oats—to produce steel cut oatmeal. That oatmeal is a great base for other recipes, such as Chef Neven Maguire’s Irish Mist Oatmeal where the secret ingredient is a bit of whiskey.

What you’ll need:

3 3/4 cups of milk

1 cup of Flahavan’s Irish Quick to Cook Steel Cut Oatmeal

Drizzle of honey

1 tbsp. cream

1 tbsp. Irish Mist Liqueur (or any Irish Whiskey)

How it’s done:

Place the oats and milk in a saucepan and bring to the boil.

Reduce the heat and simmer for 5-7 minutes until cooked.

Place in a bowl and drizzle with honey and cream.

Top with Irish Mist Liqueur.

Image Credit: Flahavan’s

 

Samuel Adams Irish Soda Muffins

Makes 12 muffins

irish soda bread muffins

Image credit: Samuel Adams

Sometimes you have to break the rules. There’s lots of debate over the proper way to make soda bread. This recipe from Sandy Russo of LuLu’s Sweet Shoppe ignores it all and uses Samuel Adams beer for a creative and delicious twist on a classic.

What you’ll need:

2 1/4 cups sugar

2 sticks unsalted butter

2 tablespoons barley malt (optional)

1 teaspoon pure vanilla extract

6 eggs

3 cups unbleached All Purpose flour

1/2 teaspoon salt

1/2 cup Samuel Adams Boston Lager or Irish Red

1/2 cup sour cream

1 tablespoon caraway seeds

1 cup raisins

How it’s done

Position rack in the middle of oven.

Preheat oven to 350 degrees F.

Spray the top of a muffin pan with non-stick coating, and line with paper liners.

In a large bowl, cream together the butter, sugar and barley malt until light and fluffy. Beat in the eggs one at a time.

Add vanilla and mix in together the flour, salt and baking powder, mixing just until incorporated on low speed with paddle attachment.

Next add Samuel Adams until incorporated, next add sour cream, caraway seeds and raisins scrape down the sides of bowl and beat until smooth about 25 seconds.

Scoop into muffin cups.

Sprinkle tops lightly with sugar.

Bake in preheated oven for 25-30 minutes, or until golden brown, and tops spring back when lightly tapped.

 

Irish Pizza With Potato, Leeks & Bacon

Makes 1 pie

Irish Pizza With Potato, Leeks & Bacon

Image: Lexi Bites

Alexis Abel of Lexi Bites took some of the best staples of Irish cuisine—lightly fried potatoes, bacon, leeks and Dubliner cheese—to create a pizza that works perfectly as an appetizer for a dinner party.

What you’ll need

No Knead Pizza Crust

3 cups all-purpose flour or bread flour

1/4 tsp instant yeast (recommended: SAF Red Instant Yeast)

1 1/2 tsp salt (recommended: King Arthur Flour’s Bread Salt)

1 1/2cups water, lukewarm

– Pizza –

3 strips bacon, thinly sliced

2 leeks, thinly sliced

1/3 cup sour cream

1 potato, cooked and thinly sliced

3/4 cup Irish cheddar, shredded (recommended: Dubliner)

3/4cup mozzarella or pizza-blend cheese, shredded

1 Tbl fresh thyme, chopped

1 Tbl fresh chives, chopped (optional)

Drizzle of thyme-flavored olive oil (optional)

How it’s done

For pizza dough: Combine all of the dough ingredients in a large bowl, stirring to combine. The dough will be very sticky.

Cover the bowl and let the dough rest at room temperature, from 12 to 24 hours.

After 24 hours, refrigerate the dough to slow fermentation.

When you’re ready to make your pizza, heavily flour a kneading mat, large cutting board or clean work surface.

Scoop the dough out of the bowl and sprinkle with flour.

Preheat oven to 450 degrees Fahrenheit.

Turn the dough over itself until flour is incorporated and it’s easy to work with.

Divide the dough in half, and make two equal size balls of dough.

Set aside one ball of dough for another pizza.

Cover remaining ball of dough and allow to rest for 5-10 minutes.

Line a pizza pan with parchment, about 8″ x 12″.

Gently pat the dough into a circle or oval, right on the parchment. You can also gently roll the dough into a circle with a heavily floured rolling pin.

Par-bake crust in a preheated oven for about 6-8 minutes. If crust puffs up, prick it with a toothpick.

Prepare toppings: Cook bacon in a non-stick skillet until lightly browned and crisp. Set aside to drain on a paper towel.

In remaining bacon grease, cook leeks until tender, about 4-6 minutes.

Drain carefully and mix with sour cream in a small bowl.

Spread cooled leek mixture over par-baked crust.

Top with cooked slices of potato, cheese and bacon.

Sprinkle with thyme and bake an additional 5-8 minutes, or until crust is golden brown and cheese is melted and bubbly.

Top with chives and a drizzle of thyme oil.

Serve immediately.

 

Sous Vide Venison Roast, Celery Root Puree & Blackberry Compote

Serves 2

 Sous Vide

Image: Jason Casey

If you’ve never stopped and picked blackberries on the side of an Irish country road consider this your reminder to plan a holiday. The venison, celery and blackberries in this dish from Shelter Island Chef Jason Casey are nod towards the Irish’s love of simple ingredients. It’s hearty enough for a winter evening but bursting with springtime flavors.

What you’ll need:

1 1/2Pound Venison roast

2 Tablespoons Olive oil

1 Large clove garlic minced

1 Large shallot minced

1 Teaspoon fresh thyme minced

2 Tablespoons Worcestershire sauce

Pinch kosher salt

Pinch black pepper

1 Pound celery root (Celeriac), trimmed and cut large dice

1 Cup milk

Pinch kosher salt

1 Tablespoon olive oil

1/2 cup small dice onion

1 Teaspoon minced shallot

1 Pint blackberries

1/2 Cup pomegranate juice

1/2 Lemon zest minced

Coarse black pepper to taste, appx. 1/2 teaspoon

How it’s done

Prep your sous vide and set temperature to 131 F

Season the venison roast in a food safe Ziploc style bag.

Add in the olive oil, garlic, shallot, thyme, Worcestershire, salt & pepper.

Shake the bag up to mix ingredients and then seal the bag.

Place in the sous vide water bath for 8 hours.

Next, heat a tall-sided pan over high heat.

Remove the roast and pat dry, coat with a small amount of olive oil and sear all sides, approximately 2 minutes total.

Slice on a cutting board when ready.

In a medium size saucepan over a medium high heat, cook the celery root in the milk until tender, about 20-25 minutes.

Transfer into a blender, add salt and puree until smooth.

Reserve for plating.

For the compote heat a medium size saucepan over a medium high heat.

Sauté the onion and shallot in olive oil until lightly caramelized.

Add in the blackberries, pomegranate juice and lemon zest.

Reduce heat to medium and cook for 20 minutes or until the sauce begins to thicken. Once thickened, season with coarse black pepper to taste.

Plate the celery root pure first and neatly stack thin slices of venison roast atop. Place the larger berries of the compote along the middle of the venison and add additional sauce around the plate.

Enjoy!

 

Dry-Aged Beef Irish Stew with Steak Sauce

Serves 6-8

 

Dry-Aged Beef Irish Stew with Steak Sauce

Image: Ben & Jack’s Steak House

Take advantage of the bounty of winter vegetables and toss them all into a slow simmering stew. Dry aged strip steak with Ben & Jack’s steak sauce gives the dish even more flavor for a warm your bones entrée.

 

What you’ll need

2 tablespoons olive oil

1 table spoon flour

1 ½ pounds dry-age strip steak, cubed

1 large onion, chopped

3 garlic cloves, minced

3 large carrots, peeled and chopped

4 cups beef stock

½ bottle stout beer

½ cup Ben & Jack’s {Not Just} Steak Sauce

3 sprigs of thyme, minced

3 sprigs of rosemary, minced

3 bay leaves

½ cup frozen peas

Salt and fresh ground pepper

 

What you’ll do

In a small bowl, add dry-aged strip steak and flower, toss to coat.

In a cast iron Dutch oven, heat olive oil and add dry-aged strip steak.

Cook until browned.

Add onions, carrots, garlic, thyme, and rosemary.

Cook for 5-8 minutes.

Pour in beef stock and bring to a simmer.

Stir in Ben & Jack’s {Not Just} steak sauce, beer, bay leaves, salt, and pepper.

Cook on low heat for 2-3 hours.

Add frozen peas and cook for an additional 15 minutes.

Remove bay leaves prior to serving.

 

Emerald Gimlet

Serves 1

Emerald Gimlet

Image: Beauty & Essex

If you must drink or eat something green this St. Patrick’s Day, let it be this cocktail from New York City’s glamorous Beauty & Essex. Mix vodka with basil, limejuice and lemon simple syrup for a refreshing cocktail that will have you thinking of spring days.

What you’ll need

2 ounces Grey Goose vodka

3 large basil leaves

3/4 ounces limes juice

.25 ounce lemon simple syrup

Splash of basil puree

1 slice of lime for garnish

How it’s done

Muddle basil with ice.

Add vodka, limejuice, and simple syrup.

Shake and strain into a martini glass.

Garnish with a piece of lime.

 

Toffee Shortbread

Makes 12 bars

toffee shortbread

Image Credit: Bridget Shirvell

What happens when you start with a buttery, flakey base and add layers of toffee and chocolate? Toffee Irish Shortbread. Adapted from Family Circle, it’s sweet, rich and decadent. Serve it with some Irish coffee for dessert.

What you’ll need

3/4 cup butter, softened

3/4 cup sugar

2 cups all purpose flour

1/2 cup butter

1/2 cup brown sugar

1 14 ounce can sweetened condensed milk

2 tablespoons agave

1teaspoonvanillaextract

1 6 ounce bag of chocolate chips

How it’s done

Shortbread: Preheat the oven to350.

In a bowl mix together the softened butter and sugar.

Stir in the flour.

Press into a 9-inch square pan.

Bake for 30 minutes or until the edges are golden brown

Let cool

Toffee: Melt the1/2 cup of butter in a heavy saucepan over medium heat.

Add the brown sugar, condense milk and agave and bring the mixture to a boil.

Cook for 3-5 minutes sitting continually.

Remove from the head and add in the vanilla extract.

Pour over the cooled shortbread.

Chocolate: Melt the chocolate chips a in a double boiler.

Stir until smooth.

Pour over cooled toffee shortbread.

Cut into 16 squares