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Archive for St. Patrick’s Day

ST. PATRICKS DAY: Cheesecake Fun

Although cheesecake isn’t a traditional Irish food, none of the traditional Irish desserts pop out at us. So we like to celebrate St. Pat’s with these Green With Envy Cheesecake Bars or this Irish Coffee Cheesecake with Irish whiskey.

But if you’re more inclined to click than bake, consider these cheesecakes from Harry & David.

A cream cheese-based New York style cheesecake recipe, these cheesecakes have a chocolate cookie crust and are covered with dark chocolate mint ganache and festive green swirls with a shamrock adorning the center of the cake.

Send them to friends, and they will indeed feel the luck of the Irish.

Each cheesecake is 5.5 inches in diameter—enough for sensibly small pieces for four people, a large piece for two, or a very big piece for a superfan. Get yours at The pair of cheesecakes is $29.95.



Celebrate St. Pat’s with fun and luscious cheesecakes. Photo courtesy Harry & David.


You can add a St. Patrick’s Day theme to any frosted cake.

  • Mix up some basic frosting, homemade or store-bought, and tint it with green food color. Place it in a piping bag or in a plastic storage bag with a corner tip cut off.
  • You don’t have to have the steady hand required to create shamrocks. Squiggles, dots and Jackson Pollack-style drips are just fine.
  • Here’s a recipe for Irish Cream Liqueur Cheesecake—so yummy!
    By the way, March 6 is White Chocolate Cheesecake Day, which you could make for St. Pat’s with green kiwi sauce instead of the raspberry sauce in the recipe.

    Here are more of our favorite cheesecake recipes.


    TIP OF THE DAY: Green Cheese For St. Patrick’s Day


    Basiron Pesto Rosso has an Italian name, is
    made in Holland and is perfect for St.
    Patrick’s Day. Photo courtesy Atalanta Corp.


    The perfect cheese for St. Patrick’s Day is made in Holland, but that shouldn’t stop you from having a great time with it.

    Of course, there are plenty of Irish-made cheeses available, and we love them all. But you can’t beat Basiron Pesto Verde for bringing on the green.

    Basiron Pesto Verde (green pesto), a Gouda-style cheese, is made from pasteurized cow’s milk and vegetarian rennet. Your local cheesemonger may carry it; or you can get it online.

  • Breakfast: Green cheese grits or a cheese omelet
  • Lunch: Green grilled cheese, ham and cheese, etc.
  • Happy Hour: With a beer (make it an Irish beer) or a glass of fruity red wine
  • Dinner or Snack: On a cheese plate with these other Irish cheeses
  • Dinner: Gouda fondue; shredded over pasta, potatoes, rice or vegetables; stuffed chicken breast


    The flavor is of classic, creamy Gouda-style cheese blended with basil-garlic pesto. A beautifully balanced (and extremely addictive) nibbling cheese, Pesto Rosso can also strut its stuff at Christmas or any occasion requiring a “wow.”

    Basiron Pesto Verde is one of a group of fine cheeses made by The cheese is made by Veldhuyzen Kaas, a family business founded in 1884. The Basiron line includes

  • Hot Chili
  • Marmelade (a European spelling)
  • Pesto Rosso (a vivid orange for Halloween or Thanksgiving, with
    tomato pesto)
  • Pesto Verde
  • Sweet Pepper
  • Truffle
  • Wasabi-flavored


    An Irish head-turner: Cahill Cheddar soaked in elderberry wine, porter and Irish whiskey (no color). Photo courtesy Cahill Farms.


    Here’s all you need to know about Gouda cheese, named after the town of Gouda, in the South Holland region of The Netherlands.

    How Do You Pronounce Gouda?

    Most Americans pronounce it “GOO-duh.” But the Dutch might not understand your request. The name of this cheese is pronounced variously as “GAOW-duh” or “HOW-duh” (with the Dutch guttural “ch” sound).



    ST. PATRICK’S DAY GIFT: Kohler “Emeralds”


    Mint, one of the four flavors of Emeralds.
    Photo courtesy Kohler.


    Some people would like a bottle of Irish whiskey for St. Patrick’s Day.

    Others would rather have chocolate. And there’s one box of chocolates that’s perfect for St. Patrick’s Day.

    Inspired by the Emerald Isle, Kohler’s Emerald chocolates are a beautiful box of chocolates with “green”-flavored ganaches*, enveloped in milk chocolate.

    All of the chocolates are emerald-shaped shells in milk or semisweet chocolate, painted† in different shades of green.

    Each flavor—Absinthe, Green Tea, Lime and Mint—has a different design.

    *Ganache is a velvety smooth blend of chocolate and cream, often with butter added, that is rolled in cocoa powder and sugar or other coatings to make a truffle. It is also used as a center for bonbons. Ganache can be made from dark, milk, or white chocolate and flavored with chocolate, coffee, liqueurs, extracts—virtually any flavor that inspires the chocolatier. More about ganache, and why it means “imbecile” in French.

    †The “paint” is colored cocoa butter.


    Boxes are available in 4, 9 and 32 pieces: $9.99, $18.99 and $59.99. Get yours at


    Kohler, known for fine porcelain fixtures and The American Club resort in Kohler, Wisconsin, was seriously considering purchasing a chocolate company to provide guests with fine confections. But CEO & Chairman, Herbert V. Kohler, Jr., loved chocolate caramel turtles, and couldn’t find a company that made the perfect turtle.

    So he challenged the chefs at his resort to create a better turtle. After much testing, a recipe emerged that met Mr. Kohler’s standards for flavor, texture and appearance. This morsel evolved into the signature Terrapins that launched Kohler Original Recipe Chocolates in 2007.


    A figure shrouded in myth, the man who became the Apostle of Ireland was born in England, around 385 C.E. to a prominent Christian family. He was captured by pirates at age 16, brought to Ireland and sold into slavery.



    The green tea-flavored Emerald. Photo courtesy Kohler.


    His master, Milchu, was a high priest of Druidism, a Pagan sect that ruled religious influence over Ireland at the time. The enslaved young man worked as a shepherd, and during that time was called to Christianity.

    He escaped after six years, returned to his family and entered the priesthood, returning to Ireland as a missionary. As he converted Druids to Christianity, his teachings combined Irish pagan beliefs with Christian sacrament; he is credited with devising the Celtic Cross.

    After a lifetime spent converting of Ireland to Christianity—founding monasteries, organizing Ireland into dioceses and so forth—Patrick died circa 461.

    His birthday is not known, but St. Patrick’s Day is celebrated on March 17th, which falls during the Christian season of Lent. A religious holiday in Ireland, it has been celebrated for more than 1,000 years with a church service in the morning and a traditional dinner cabbage and Irish bacon.

    Corned beef is actually an American contribution to the holiday. Immigrant Irish learned how to make corned beef from their immigrant Jewish neighbors.



    RECIPE: Matcha Shortbread Cookies

    Bake ‘em or buy ‘em: matcha shortbread
    cookies from Tea Aura. Photo by River Soma


    January 6th is National Shortbread Day. Coming on the heels of new year’s resolutions, where many of us have resolved to eat better, what’s a cookie lover to do?

    Make matcha shortbread (or as a default, buy some).

    While it isn’t health food, matcha shortbread includes a very healthful ingredient—matcha tea. (See the nutritional benefits below).

    This shortbread recipe is from the Republic Of Tea, which sells matcha tea among hundreds of other varieties. They call the recipe “emerald shortbread” because of the green color. This recipe also includes ground almonds (protein—more nutrition!).

    You can use a shamrock cookie cutter for St. Patrick’s Day, a flower cookie cutter for spring or a Christmas tree cookie cutter for Christmas.



  • 7 tablespoons butter, softened
  • 6 tablespoons powdered sugar
  • 1 egg yolk
  • 3/4 cup flour
  • 6 tablespoons finely ground almonds
  • 2 teaspoons matcha tea


    1. CREAM together the butter and powdered sugar. Mix in the egg yolk. In another bowl, combine the flour, ground almonds and matcha. Add to the first bowl and stir until the mixture forms a ball.

    2. ROLL into a 2-inch-wide log. Wrap and place in the freezer for 40 minutes until firm.

    3. PREHEAT the oven to 350°F. Line a baking sheet with parchment paper. Using a sharp knife, cut the log into 1/4-inch slices and arrange on the prepared baking sheet. Bake for 9 minutes, or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes before transferring to a rack to cool completely.



    Matcha is a powdered green tea with the consistency of talc that is used in the Japanese tea ceremony, or cha no yu. The leaves for matcha are ground like flour in a stone mill. The powder is then whisked into water. (Here’s the whisk [chasen] that you can use to make your own.

    Powdered tea is the original way in which tea was prepared in Japan. The steeping of dried tea leaves in boiling water didn’t begin until the Ming Dynasty (1368-1644).

    Matcha tea has a wonderful aroma, a creamy, silky froth and a rich, mellow taste. It contains a higher amount of nutrients (vitamins, minerals, L-theanine amino acids, polyphenols, chlorophyll and fiber) than other teas, including steeped green tea.

    Matcha tea is expensive, but worth it if you love the flavor of matcha tea.

    According to, the price is a function of production costs.


    Matcha tea with the chasen, or whisk, used to stir it into a frothy beverage. The greener the matcha, the higher the quality. Photo courtesy Tafu | New York.


    Only the youngest, sweetest leaves are used. Covering the fields with bamboo mats (tarps) to create the shade-grown tea weakens the tea plants, and a longer recovery period is needed before they can be harvested again.

    At the factory, the stone grinders work slowly in order to maintain the nutrients in the tea, including the amino acid, L-theanine, which focuses the brain; it may help the body’s immune response to infection. Each grinder produces only about 40 grams of matcha in an hour.

    That being said, there are varying qualities of matcha tea. The deeper green color, the higher quality the matcha.

  • Matcha latte
  • Matcha ice cream and other recipes with matcha tea


    RECIPE: Nanaimo Bars For Christmas

    Nanaimo (pronounced na-NYE-mo) is a city on Vancouver Island in British Columbia, Canada, that has given its name to this delicious holiday bar cookie. If you’re looking for a special recipe, try this one from Jessie Oleson Moore of CakeSpy, via

    A no-bake bar, the basic recipe consists of a graham cracker crumb-based layer topped by a layer of vanilla custard, which is then topped with a thick layer of chocolate. There are numerous variations on the recipe, including mint and mocha versions.

    While there are differing claims to the cookie’s origin, the earliest printed recipe using the name “Nanaimo Bars” appears in the Edith Adams Prize Cookbook (14th edition) of 1953.*

    “Nanaimo bars are unbelievably rich, incredibly indulgent, and completely irresistible,” says Jesse Oleson Moore. “This version embodies the festive flavors of the holiday season. The classic bar gets a minty makeover, yielding a rich, creamy, buttery and refreshing treat that is the kind of confection that peppermint patties hope to be when they grow up.”


    How can you resist? Photo courtesy, which has a different, no-mint recipe.


    Jesse adapted this recipe from the Official City of Nanaimo recipe. We make our own “technicolor” holiday version with a white chocolate top, tinted with red food color, atop the optional-green-tinted middle layer.

    While the peppermint makes them spot-on for the holiday season, the optional-green middle layer also says “St. Patrick’s Day.”


    Ingredients For 24 Bars

    Bottom Layer

  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 5 tablespoons cocoa
  • 1 egg beaten
  • 1-1/4 cups graham cracker crumbs
  • 1 cup shredded coconut
  • 1/2 cup finely chopped almonds

    How can you resist? Photo courtesy King
    Arthur Flour.


    Middle Layer

  • 1/2 cup unsalted butter
  • 2 tablespoons heavy cream
  • 2 tablespoons vanilla custard powder (instant vanilla pudding works in a pinch)
  • 1 teaspoon peppermint extract
  • 2 cups confectioners’ sugar
  • Optional: several drops of green food coloring to color custard layer
    Top Layer

  • 4 ounces good quality dark chocolate
  • 1/2 teaspoon peppermint extract
  • 2 tablespoons unsalted butter


    1. PREPARE the bottom layer. Melt butter, sugar and cocoa in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased, parchment-lined 8″ x 8″ pan. Let chill in the refrigerator until cool to the touch.

    2. MAKE the middle layer: Thoroughly cream together butter, cream, custard powder, peppermint extract and confectioners’ sugar. Beat until light; it should be a thick consistency, but still spreadable. If desired, stir in food coloring until completely integrated. Spread over bottom layer, making sure that it is as flat as possible (use a metal spatula to “scrape” it into a flat top). Return to the fridge until the middle layer is completely set; alternatively, you can put the pan in the freezer so the layers will be extremely firm before adding the top layer.

    3. PREPARE the top layer: Melt chocolate and butter over low heat. Add the peppermint extract and stir until incorporated. Cool. Once cool, but still liquid, pour over second layer, very gently spreading so that it covers the entire layer (you will need to do this fairly quickly so that the second layer doesn’t start to melt or meld with the top layer). Let chill in the refrigerator for at least a half hour. Serve lightly chilled, or let come to room temperature.

    4. TO SERVE: Use a sharp knife to slice the bars; keep a towel on hand to clean the knife frequently between cuts to ensure clean, good-looking bars which showcase the pretty layers.

    Try this alternative recipe from
    *Edith Adams, a fictional persona like Betty Crocker, was the face of the food pages of the Vancouver Sun newspaper from 1924 to 1999. From the 1930s to 1950, the publication issued annual compilation cookbooks of recipes sent in by readers for a chance to win prize money.



    RECIPE: Reuben Egg Rolls

    Jewish and Chinese cuisines unite in this
    Reuben Egg Roll. Photo courtesy Dietz &


    Like Reuben sandwiches? Like egg rolls? Here’s a fusion of the two: the filling of a Reuben in a crunchy egg roll wrapper, instead of on pumpernickel bread.

    If you plan to kick back with a beer or two this weekend, make this yummy snack to go with the brew(s). To make a more formal meal of it, serve with a side of potato salad.

    The recipe was developed by Dietz & Watson, a purveyor of quality deli products.


    Ingredients For 4 Portions

  • 4 12-inch egg roll wrappers
  • 2 kosher-style dill pickles, thinly sliced lengthwise
  • 1/2 pound corned beef, shaved*
  • 1/4 pound Swiss cheese, thinly sliced
  • 1 cup sauerkraut
  • 1 egg, beaten
  • Oil for frying
  • Deli mustard
  • Optional: potato salad, cole slaw or other side
  • Preparation

    1. LAY an egg roll wrapper flat on a work surface. Place two pickle slices toward the bottom end of the wrapper. Top with a portion of corned beef, a portion of cheese and a portion of sauerkraut.

    2. BRUSH the edges of the egg roll wrapper with the beaten egg. Begin rolling the wrapper tightly around the filling. Halfway up, fold in the sides, then continue to roll the rest of the way. Repeat with remaining wrappers and filling.

    3. HEAT oil to 350°F in a large, high-sided pot. Gently drop in the egg rolls and fry until golden brown and cooked through, about 5 minutes.

    4. REMOVE and drain on a towel. Slice on a bias and serve with deli mustard.

    *Ask for the corned beef to be shaved at the deli counter. If you have pre-sliced corned beef, shred the slices so they’ll integrate into the egg roll filling.



    RECIPE: Sweet Pea Deviled Eggs

    For all the deviled egg fans out there: Here‘s a springtime recipe for Sweet Pea Deviled Eggs from Del Monte. You can use cooked fresh spring peas in season (now!), or can use canned peas year-round. This recipe also works for St. Patrick’s Day and other green-theme occasions.

    Substituting peas and avocado for half of the egg yolks reduces the cholesterol load.

    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Makes: 24 stuffed egg halves

    RECIPE: Sweet Pea Deviled Eggs


  • 12 eggs, hard-cooked
  • 1 cup cooked spring peas or 1 can (8.5 oz.) Del Monte Sweet Peas-No Salt Added, drained
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup light mayonnaise
  • 1-1/2 teaspoons sugar (optional)
  • 1 tablespoons plus 1 teaspoon cider vinegar
  • 2 teaspoons prepared mustard
  • Salt and pepper, to taste
  • Chopped fresh basil, chives or parsley
  • Optional: sweet paprika

    These deviled eggs have reduced cholesterol: Only half of the yolks are used. Photo courtesy Del Monte.



    1. COOK eggs: Place in a large saucepan, completely covered in cold water. Bring to a boil over high heat, reduce heat and simmer 10 minutes. Remove from heat, run under cold water briefly and peel. Peeling under cold running water helps to remove the shell more easily and helps to cool the eggs for handling. Cut in half lengthwise. Remove the yolks; set aside 6 of the 12 yolks for for another purpose (see below).

    2. PLACE 6 egg yolks in a blender or food processor with the peas, avocado, mayonnaise, sugar, vinegar, mustard and salt and black pepper. Purée until smooth.

    3. SPOON equal amounts of the purée into each of the egg white halves. Garnish with parsley and/or paprika.


    If you have extra yolks, we know what to do
    with them. Photo courtesy American Egg



    If you’ve got extra egg yolks:

  • Mix into chicken salad, egg salad, potato salad or tuna salad.
  • Crumble, grate or sieve over green salad, cooked vegetables, rice and grains.
  • Mash with mayonnaise, relish, salt and pepper and serve on toast as a snack or first course, with crackers as a snack, or stuffed into celery or endive leaves.
  • Pennsylvania Dressing for a green salad (recipe follows).
    We found this recipe for Pennsylvania Dressing, which was served in the dining cars of the Pennsylvania Railroad atop a salad of iceberg lettuce, tomato wedges, sliced cucumber, scallions, radishes and celery:




  • 2 hard-cooked egg yolks
  • Tarragon vinegar
  • 1 teaspoon paprika
  • 1 teaspoon celery salt
  • 1 heaping teaspoon powdered sugar (omit if you don’t like sweetness in your dressing)
  • 1 green pepper, chopped medium fine
  • 6 chives or small young onions, chopped very fine
  • 1 sprig parsley, chopped fine
  • Juice of 1/2 lemon, strained
  • 1/2 cup olive oil
  • 1 cup mayonnaise

    1. MASH egg yolks with enough tarragon vinegar to make a smooth paste.

    2. ADD each ingredient in the order listed, mixing well before adding the next. Beat with a whisk until blended thoroughly, about 1 minute.

    3. POUR into a glass jar and cover tightly. Chill at least 1 hour before serving. Makes 1 pint.

    It‘s a technicality: While the cooking water is brought to a boil, the eggs are actually simmered until cooked, not boiled.



    TIP OF THE DAY: Green Shots For St. Patrick’s Day

    Line up the green shots for St. Patrick’s Day. Photo by Kasia Biel | Dreamstime.


    If you’ve been too busy to prep for St. Patrick’s Day, you can still toast with something special. Depending on what you have at home, you can serve a bright green:

  • Chocolate Mint Shot: Half green creme de menthe, half clear creme de cacao
  • Minty Green Shot: Half green creme de menthe, half gin, tequila or vodka
  • Assorted Shots: absinthe, Apple Pucker, creme de menthe, green chartreuse, green Bols (peppermint), Midori
  • Straight Shots: gin, tequila or vodka colored with green food coloring

    They aren’t green, but they sure taste good. Here are the recipes.




    RECIPE: Avocado Potato Salad

    Avocado potato salad. Photo courtesy


    Like guacamole? Like potato salad?

    Combine the two concepts in this Hass Avocado and Red Potato Salad Recipe from Avocado Central. The green accents are festive for St. Patrick’s Day, although this recipe rocks from Super Bowl Sunday through Christmas (when you can add sliced red cherry tomatoes for a red-and-green effect).

    As we showed yesterday in the Corned Beef & Cabbage Potato Salad recipe, you can add a tantalizing twist to traditional potato salad by incorporating non-traditional ingredients. If you have a favorite unusual potato salad recipe, let us know!

    Prep Time: 15 minutes
    Serves: 8



  • 2 pounds red potatoes, cut into 1-inch cubes
  • 1 cup mayonnaise (you can use low-fat mayonnaise)
  • 5 teaspoon cider vinegar
  • 2 teaspoon Dijon-style mustard
  • 3/4 teaspoon. ground black pepper
  • 3/4 teaspoon salt
  • 4 green onions, sliced
  • 2 large* ripe Hass avocados, seeded, peeled and chopped into 1/2-inch pieces
    *A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


    1. PLACE potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork. Drain well and transfer to a bowl.

    2. COMBINE mayonnaise, vinegar, mustard, salt and pepper. Add dressing and green onions to potatoes and gently toss. Stir in avocados.

    3. REFRIGERATE for 4 hours or overnight to allow flavors to blend.


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    TIP OF THE DAY: Irish Red Ale

    It’s as comforting as an evening in an Irish pub, says Samuel Adams about its Irish Red Ale, which brings together a roasted malt sweetness with a light but earthy hoppiness.

    So head out and pick up some Irish Red to celebrate St. Patrick’s Day.

    Irish Red Ale is a refreshing, lighter beer style closely related to English Bitters. As with all recipes, there are numerous variations; but all tend to have the characteristic deep red color and mild flavor.

    In Ireland, the brew is called Irish Red Ale, Red Ale, or Irish Ale. Imports from Ireland include Beamish Red Ale, Caffrey’s Irish Ale, Murphy’s Irish Red and Smithwick’s.

    Among American-brewed Irish Reds, look for Goose Island’s Kilgubbin Red Ale, Great Lakes Brewing’s Conway’s Irish Ale and Saranac Brewery’s Irish Red Ale.


    Look for Irish Red in the bottle. Photo courtesy Samuel Adams.

    According to, some experts characterize Irish Red as a sub-category of English Bitters or Pale Ales. Others, including the Beer Judge Certification Program, believe Irish Red stands as its own distinct style.

    Adding to confusion, some American craft brewers have taken American Amber Ales, added coloring or a bit of roasted malt and called them Irish Red as well.

    What’s the difference between an Amber Ale and an Irish Red?

    The recipes are very similar. The main difference is the measure of bitterness in the beer. Amber Ales use more hops to achieve more bitterness. The secondary difference is the origin of the hops and the type of malts: Irish Red use more English malts (often toasted malts) and hops, American Amber Ales use more American malts and hops.

    For beer drinkers who prefer less hop influence, Irish Reds offer virtually no hop aroma low to moderate hop flavor, as well as low to moderate malty aroma and flavor. They have a very clean finish with a low buttery or toffee flavor. The use of roasted barley for coloring often results in a slight roasted finish and also creates a dry finish for the beer. Unlike English Ales, Irish Red has no ester (fruity) flavors.

    As you lift a glass, remember to says “cheers” in Gaelic: sláinte (pronounced SLAWN-cheh)

    Check out the different types of beers and beer terminology in our Beer Glossary.



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