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Archive for St. Patrick’s Day

ST. PATRICK’S DAY: Corned Beef & Cabbage Potato Salad

Here’s a charming twist on corned beef and cabbage created by Turn it into a potato salad!

You can serve it with anything from a sandwich at lunch, to dinner—whether your dinner is hot corned beef and cabbage, grilled fish, a burger or anything that goes well with potato salad.

For year-round feasting, leave out the corned beef and enjoy the recipe as a cabbage potato salad.

Prep time is 20 minutes, cook time is 15 minutes. The recipe serves 6.



  • 2 pounds small Yukon Gold potatoes
  • 2 cups very thinly sliced green cabbage
  • 1 cup very thinly sliced red cabbage

    A yummy twist on potato salad for St. Patrick’s Day. Photo courtesy

  • 32 drained, pickled pearl (cocktail) onions, chopped (about 1 cup)
  • 1/2 cup tiny cubes Irish cheese, such as Kerrygold Dubliner or Blarney Castle Cheese
    (substitute Cheddar)
  • 3 ounces deli corned beef, torn into small pieces
    Dressing Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup malt vinegar
  • 1 tablespoon stoneground mustard (great if you can find one with stout or ale)
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon sugar
  • 1/4 teaspoon dried dill
  • 2 cloves garlic, minced

    Cocktail onions at piquancy to the dish. Photo by Michael Steele | THE NIBBLE.



    1. CUT potatoes into 1/2-inch cubes and place in a large pot fitted with a steamer basket. Add 1-inch of water to pot and bring to a boil. Reduce heat and cook, covered, for 10 to 15 minutes or until potatoes are tender; let cool slightly. While potatoes are cooking…

    2. COMBINE remaining salad ingredients in a large bowl.

    3. PLACE all dressing ingredients in a jar with a tight fitting lid and shake well.

    4. ADD warm potatoes to bowl and drizzle with dressing; lightly stir to coat salad with dressing. Serve immediately.



    Calories: 220 Fat: 12g Cholesterol: 20mg Sodium: 370mg Vitamin C: 50mg Carbohydrates: 22g Fiber: 2g Protein: 7g Potassium: 87mg



    ST. PATRICK’S DAY RECIPE: Three-Tiered Green Layer Cake

    Three shades of green for St. Patrick’s Day. Photo courtesy


    We love this festive cake from McCormick. It’s an ombre cake: Ombre is the French word for shade, and each layer is a different shade of green. Keep that a secret until you cut the cake: Everyone will be delighted.

    You can bake the cake from scratch or use a good white cake mix. Just be sure to have lots of green food color on hand.

    Serves 12.


    Cake Ingredients

  • 1 package (15 ounces) white cake mix*
  • 1 cup water*
  • 1/4 cup vegetable oil*
  • 3 Large egg whites*
  • 2 teaspoons pure vanilla extract
  • Green food color
    Frosting Ingredients

  • 1 cup (2 sticks) butter, softened
  • 2 teaspoons pure vanilla extract
  • 1 package (16 ounces) confectioners’ sugar
  • 2 tablespoons milk
  • Optional garnish: green sprinkles or candies, green chocolate chips, chocolate shamrocks, fresh mint leaves
    *Ingredients as required on Duncan Hines White Cake Mix. Use whole eggs instead of the egg whites directed on the package.



    1. PREPARE cake mix as directed on package, using whole eggs. Stir in vanilla. Divide batter evenly into 3 bowls.

    2. STIR 50 drops (about 1/2 teaspoon) food color into one of the bowls, tinting batter dark green. Stir 15 drops food color into another of the bowls, tinting batter medium green. Stir 2 drops food color into last of the bowls, tinting batter light green.

    3. POUR each bowl of batter into a greased and floured 8-inch round cake pan. Bake as directed on package. Cool layers on wire rack.

    4. FROSTING: Beat butter and vanilla in large bowl until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy.


    Green food color does the trick. Photo courtesy


    5. PLACE dark green cake layer on serving plate. Spread with 1/3 cup of frosting. Top with medium green cake layer. Spread with 1/3 cup of frosting. Top with light green cake layer. Frost top and sides of cake with remaining frosting. Garnish as desired.

    You can use the same recipe to make a stunning ombre cake for other special occasions. Simply replace the green food color with your color of choice.



    TIP OF THE DAY: Easy Homemade Peanut Brittle, Irish Whiskey Peanut Brittle

    Homemade peanut brittle. Photo courtesy


    You’ve never made peanut brittle before? It’s time: March is National Peanut Month.

    We’re presenting a recipe from chef Mark Dowling of, a website dedicated to getting the whole family in the kitchen with easy video recipes showcasing the basics of cooking.

    His easy recipe for peanut brittle is below. Chef Dowling was kind enough to take the time to create our special request: a variation for St. Patrick’s Day that adds a touch of Irish whiskey.

    For other occasions, you can substitute the spirit of your choice; and use whatever nuts you like. (We love pistachio brittle.)

    You can keep the recipe kid-friendly by enhancing it with seeds (flax, pepita/pumpkin and/or sesame seeds), mini chocolate chips, crumbled bacon or chile heat.

    The recipe yields five pounds of brittle.



  • 4 cups granulated sugar
  • 16 ounces light corn syrup
  • 8 ounces water OR replace with 8 ounces Irish whiskey or other spirit
  • 4 ounces butter
  • 5 cups raw peanuts
  • 1 tablespoon baking soda
  • Candy thermometer, preferably clip-on


    1. COARSELY CHOP the nuts. Sift baking soda to eliminate any lumps.

    2. BUTTER 2 cookies sheet trays/half sheet pans and set aside.

    3. PLACE sugar, corn syrup, water OR optional whiskey and butter in a saucepan. Bring to a boil over medium high heat, stirring regularly to avoid scorching. Clip a candy thermometer to the side of the pot.

    4. REDUCE heat to medium and continue boiling at a moderate steady rate until mixture reaches 275°F. This might take about 35 minutes. Stir frequently. When you reach 275°F…

    5. SIR in the nuts. Then continue to cook over low heat. Keep stirring regularly. At this stage, you want the mixture to reach 295°F, the “hard crack stage.”


    Go ahead: Take a bite! Photo courtesy


    It might take another 15 minutes to get there, but keep a close eye on the thermometer so it doesn’t overcook!

    6. REMOVE pan from the heat and remove the thermometer.

    7. SPRINKLE in baking soda; stir thoroughly to combine. POUR immediately onto the buttered sheet pans. Use two forks to lift up and separate the mixture as it cools.

    8. COOL thoroughly overnight. Then break up as desired and store in an airtight container.

    Adults only: Sip some Irish whiskey as you enjoy your whiskey brittle.



    ST. PATRICK’S DAY: Green Deviled Eggs Recipe

    We”ll be eating green on St. Patric’s Day.
    Photo courtesy Avocados From Mexico.


    Although we start every St. Patrick’s Day with a green bagel, each year we look for new, fun green dishes for our celebration.

    This year it’s Avocado Deviled Eggs: Avocado replaces the mayo in this party classic.

    This recipe, from Avocados From Mexico, yields 12 deviled eggs.



  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 1 fully ripened avocado from Mexico, peeled, pitted and diced
  • 1 tablespoon plain Greek yogurt
  • 2 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced jalapeño
  • 1 tablespoon finely chopped onion
  • Garnish: chopped fresh chives


    1. COMBINE the egg yolks and avocado in a small bowl; mash until smooth.

    2. STIR in yogurt, mustard, vinegar, salt and pepper; mix thoroughly. Stir in jalapeño and onion

    3. SPOON into egg white shells, dividing equally. Arrange on a serving plate. Cover lightly with plastic wrap; refrigerate for up to 3 hours. Garnish with chives before serving.



    ST. PATRICK’S DAY: Guinness Fish & Chips Recipe

    For St. Patrick’s Day, New York City’s historic Grand Central Oyster Bar, celebrating its 100th Anniversary this year, offers this “Centennial Classic” recipe: Guinness Battered Fish and Chips.

    Chef Sandy Ingber’s rendition is served daily throughout the year Mondays through Saturdays, lunch and dinner. Since St. Patrick’s Day falls on a Sunday this year (March 17th), the restaurant is closed. But Fish & Chips lovers can make Chef’s recipe at home.



  • 2 cups Guinness or other Irish beer
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 egg
  • All purpose flour
  • 8 boneless cutlets (3 ounces each) of cod, haddock or pollack, sliced on bias
  • Cooking oil
  • Garnishes: chopped fresh parsley, lemon wedges

    Fish and chips: Perfect St. Patrick’s Day fare. Photo by Hannamaria H. | IST.



    Panko bread crumbs. Photo courtesy



    1. COMBINE beer, baking soda salt, pepper and egg in a large mixing bowl.

    2. WHISK in flour slowly, until the batter is thick (not runny) and adheres to a wooden spoon.

    3. HEAT oil in a deep fryer or in a deep sided sauté pan to 350°F. DREDGE fish in flour, shaking off excess and dip in batter, covering all sides of fish.

    4. HOLD an end of the battered fish and gently dip into hot oil, dipping it halfway in; wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom of the pan.

    5. FLIP fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets. The fish should be all one color all the way through or 140°F internal temperature.

    6. DRAIN on paper towels. Serve with tarter sauce and French fries.



    We prefer Japanese methods for breading and deep fat frying:

    Tempura batter: Combine 1 cup of flour, 1 tablespoon cornstarch, 1-1/2 cups of seltzer water and salt.

    Panko breadcrumbs
    (if you want a gluten-free version, use crushed Corn Flakes instead of panko):

    Here’s how to create a panko coating on your fish and chips:

    1b. SKIP steps 1 and 2: You are not making a batter. Instead:

    2b. BRUSH filets with olive oil and dip into a plate of panko bread crumbs. Shake off excess and repeat the process.

    3b. REFRIGERATE the coated fillets on a baking sheet or plate for 15 minutes before frying. The olive oil will harden somewhat and hold the crumbs tighter. Even better, if you have healthy coconut oil, use it: It hardens best!

    4b. RESUME process with Step 4 above.



    TIP OF THE DAY: Make Green Beer, Champagne Or Ginger Ale For St. Patrick’s Day

    Even if you have nothing planned and no time, you can still do something special for St. Patrick’s Day:

    Drink Green

    Make green beer, sparkling wine, ginger ale, lemon-lime soda (7-Up, Sprite) or club soda.

  • Beer: Add 5-6 green drops of green food color to a 12-ounce stein; pour in the beer.
  • Sparkling Wine: Add 2 drops of food color to each flute before pouring in the Champagne.
  • Soft Drinks: Use 6 drops of food color per eight-ounce glass prior to adding the soda.

    ANOTHER TIP: Pour any effervescent beverage down the side of the glass, rather than into the center. It preserves more bubbles.


    It’s easy being green on St. Patrick’s Day. Photo by MBPhoto | IST.


    Eat Green

    Color dips, condiments and other creamy foods green. Use 10-12 drops green food color per 1/2 cup of:

  • Blue Cheese Dressing: for chicken wings or salad
  • Mayonnaise: for a sandwich spread or dip for fries
  • Onion Dip Or Ranch Dressing: for chips, veggies, potato wedges
  • Sour Cream: For your baked potato or any favorite use
  • Plain Or Vanilla Yogurt: for any reason
    On St. Patrick’s Day, it’s easy being green.



    ST. PATRICK’S DAY: Corned Beef & Cabbage Egg Rolls Recipe

    We love this fusion recipe for St. Patrick’s Day: Corned Beef and Cabbage Egg Rolls. It’s from Dietz and Watson, purveyors of fine deli meats.

    Chinese egg rolls are filled with cabbage and bits of pork. Here, corned beef substitutes for the pork, creating an “Irish” egg roll. The recipe serves 4.



  • Eight 12-inch egg roll wrappers
  • 4 teaspoons sandwich spread for filling, plus more for dipping
  • 12 ounces corned beef brisket, finely shaved
  • 4 cups green cabbage, finely julienned to yield 2 cups cooked cabbage
  • 2 tablespoons butter
  • 2 eggs, beaten
  • 1 quart vegetable oil for frying
  • Salt and freshly ground pepper to taste
  • stone ground mustard or Chinese mustard for dipping

    Substituting lots of corned beef for bits of pork makes this an “Irish” egg roll. Photo courtesy Dietz & Watson.



    1. COOK CABBAGE. Melt butter in a large skillet over high heat. Add cabbage and cook just until the cabbage starts to give off liquid and reduces in half. Do not overcook; the cabbage should remain crisp. Season with salt and pepper to taste. Refrigerate cabbage until completely cool, at least two hours.

    2. MAKE EGG ROLLS. On a work surface, create double wrappers by layering one egg roll wrapper on top of another, flat. Spread each of the four doubled wrappers evenly with 1 teaspoon of sandwich spread. Pat cabbage dry with a paper towel. Distribute the cabbage on the wrappers and top with the corned beef. Heavily brush the edges of one 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 the other wrappers.

    3. FRY EGG ROLLS. In a large, high-sided pot, heat the oil to 350°F. Gently drop in the egg rolls and fry until golden brown and cooked through, about 5 minutes. Remove and drain on a towel. Slice in half on the bias.

    4. SERVE. Serve with stone ground mustard or Chinese mustard for dipping.



    ST. PATRICK’S DAY RECIPE: Barley “Risotto” Stuffed Cabbage

    Risotto is made from rice, but you can cook other grains in a similar fashion. Here, barley, which grows well in the northern Irish climate, gets the Italian risotto treatment. To add an Irish touch, the barley risotto is used as a filling for stuffed cabbage.

    The pearl barley used in this recipe has had its outer bran and husk removed, leaving a small white “pearl” of endosperm. Like white rice, pearl barley is not a whole grain.

    This recipe, which serves four, is from Justin O’Connor, Executive Chef at the Guinness Storehouse in Dublin. It will be served at the restaurant on St. Patrick’s Day.


    Ingredients For Stuffed Cabbage

  • 8 ounces pearl barley
  • 2 quarts (8 cups) vegetable stock
  • 7 ounces cream
  • 8 ounces fresh mushrooms
  • 2 onions, peeled and chopped
  • 4 cloves garlic, minced
  • Salt and freshly ground pepper
  • 2 tablespoons chopped fresh thyme
  • 4 ounces grated Parmesan cheese
  • 4 large leaves of Savoy* cabbage

    Cabbage stuffed with barley risotto. Photo courtesy Guinness.


    *Savoy cabbage has a lovely crinkled skin. If you can’t find it, you can substitute conventional cabbage.

    Ingredients For The Tomato Sauce

  • Olive oil
  • 1 large onion, chopped
  • 4 cloves of garlic, peeled and crushed
  • 28 ounces (800g) chopped plum tomatoes
  • 2 ounces (75g) tomato purée
  • Sea salt and freshly ground black pepper
  • 3/4 cup (200ml) vegetable stock
    Tomato Sauce Preparation

    1. Sweat. In a pan, sweat onion and garlic with olive oil for 3-4 minutes. Do not allow them to brown.

    2. Combine. Add the chopped tomato and tomato purée.

    3. Add. Add vegetable stock and season with salt and pepper.

    4. Cook. Cook over low heat for 7-8 minutes. Blend and serve.

    Stuffed Cabbage Preparation

    1. Blanch. Blanch the cabbage leaves in boiling salted water for 3 to 4 minutes and cool in ice water.

    2. Sweat. In a pot, sweat the onion, mushroom and garlic with a little olive oil for 4 or 5 minutes, without turning brown.

    3. Add. Pour in the stock, barley and thyme. Cover with a lid and slow cook till barley is tender, adding more stock if needed. When barley is cooked, add the cream and Parmesan cheese and cook out for 2 to 3 minutes. Season to taste.

    4. Stuff. Line 4 small teacups, acting as molds, with plastic wrap. Line each cup with a drained cabbage leaf, leaving some of the cabbage leaf extending over the edge. Fill the cups with the cooked barley risotto and cover with the overhanging cabbage. Use the plastic wrap to remove the stuffed cabbage from the cup. Twist the plastic wrap around the cabbage/risotto to form a ball.

    5. Serve. Add tomato sauce to the bottom of each dish; serve stuffed cabbage in the center. Serve while hot or reheat in the microwave.



    ST. PATRICK’S DAY: Green Velvet Cupcakes Recipe

    If your family loves red velvet cupcakes, surprise them with these green velvet cupcakes for St. Patrick’s Day. The recipe, from, is a small switch-up that will create a lasting memory.

    A green twist on classic red velvet, these cupcakes take basic cake mix to delicious new heights with the addition of Pure Vanilla Extract, green food color, sour cream and cocoa powder.

    This recipe, for 24 cupcakes, uses a cake mix. Feel free to bake your own favorite chocolate cupcakes from scratch.

    With the mix, prep time is 20 minutes, cook time is 20 minutes.


    Ingredients For Cake

  • 1 package (18-1/4 ounces) German chocolate cake mix
  • 1 cup sour cream
  • 1/2 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup vegetable oil
  • 1 bottle (1 ounce) green food color
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • Cream cheese frosting (recipe below)
  • Green sprinkles or sanding sugar

    Red velvet becomes green velvet for St. Patrick’s Day. Photo courtesy McCormick.


    Ingredients For Cream Cheese Frosting (White)

    Makes 2-1/2 cups. If desired, you can divide the batch in half and color one batch with 1/2 teaspoon green food color.

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons pure vanilla extract
  • 1 box (16 ounces) confectioners’ sugar

    1. Make Batter. Preheat oven to 350°F. Beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.

    2. Fill. Pour batter into 24 paper-lined muffin cups, filling each cup 2/3 full.

    3. Bake & Cool. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

    4. Make Frosting. In large bowl, beat cream cheese with butter, sour cream and vanilla extract until light and fluffy. Gradually beat in sugar, until smooth. Makes 2-1/2 cups.

    5. Frost & Decorate. Frost with cream cheese frosting. Decorate with sprinkles or sanding sugar, if desired.


    ST. PATRICK’S DAY: Green Mint Cheesecake Bars Recipe

    Cheesecake bars for St. Patrick’s Day. Photo
    courtesy McCormick.


    These cheesecake bars, with contrasting layers of green, white and dark brown, combine creamy cheesecake with refreshing peppermint, a chocolate cookie crust and a rich dark chocolate drizzle. The recipe is courtesy of McCormick, which has many more delicious recipes at

    The recipe makes 24 servings. Prep time is 20 minutes, cook time is 30 minutes, and the cheesecake must be refrigerated for 4 hours. If you want to make it after St. Patrick’s Day, you can omit the green food coloring.



  • 1-1/2 cups chocolate wafer cookie crumbs (about 30 cookies)
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon pure peppermint extract
  • 1/2 teaspoon green food color
  • 3 eggs
  • 2 ounces semi-sweet baking chocolate, melted


    1. Make crust. Preheat oven to 350°F. Mix cookie crumbs and butter. Press firmly onto bottom of foil-lined 9-inch square baking pan. Refrigerate until ready to use.

    2. Make batter. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and peppermint extract; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour 1/2 of the batter over crust. Tint remaining batter green with food color. Pour over batter in pan.

    3. Bake. Bake 25 to 30 minutes or until center is almost set. Cool completely on wire rack. TIP: Put a pan of water on the bottom rack of the oven. Known as a bain-marie, the moisture keeps the cheesecake from cracking.

    4. Refrigerate. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars.

    5. Drizzle. Drizzle bars with melted chocolate. Serve. Store uneaten bars in the refrigerator.

    Find more of our favorite cheesecake recipes.



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