Bless my lucky charms - St. Paddy's day is this weekend! I wanted to share some perfect recipes for St. Patrick's day with enough time for you to make them!
Irish Soda Bread
I love the mix of sharp caraway seeds with all their herbaceous goodness, blended with soft golden raisins in a vehicle for good butter! This bread has been a tradition in our house since I was a little girl. As a child, irish soda bread wwas often formed into a snake shape with raisin eyes, sometimes tinted green. I make the loaves now but if you had little ones they might enjoy the snake shape. FYI St. Patrick chased the snakes out of Ireland http://en.wikipedia.org/wiki/Saint_Patrick
Guiness Stout Pudding
This pudding is creamy and smooth - everything you want in a pudding with a hint of earthy goodness of Guiness. A layer of whipped cream on top makes it look like a pint glass of stout! Perfect served in a traditional pint glass - if you can eat a pint of pudding! I just put it into a pretty glass.
Best Corned Beef Ever!
If you never cared for corned beef before this may change you mind - my mother-in-law's corned beef glaze. My family loves this so much that I double this every year. It transforms boiled meat into something magical. I can't wait to make mine this weekend. I don't have a picture because I haven't made it yet this year but I wanted you to have the recipe in advance.
Here's what I do:. I boil my corned beef the day before St. Pat's. I do mine in a pressure cooker but you could just follow the package directions. On the day I want to serve I take the beef out of the fridge. I trim any nasty bits off the corned beef, place it in an oven safe pan and bath it in the sauce. I place the dish in a 350 oven for about 40 minutes until the meat is hot. Halfway through if I notice some of the glaze is coming off I slather some more on. When hot, I remove the beef from the oven and place on a cutting board. I slice it in thin slices and platter it. I serve the remaining sauce on the side. And for some reason there is never any left over for sandwiches no matter how big a corned beef I do!
Ann's Corned beef with Glaze