Luck O’ the Dancing Leprechaun by Maria Russo in View All Posts, March 10th, 2011
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Break out your favorite green sweater and pick up some stout because St. Patrick’s Day is just around the corner. Here are a few favorite Irish recipes we’re cooking up for March 17th.
In Ireland cabbage was eaten with ham or bacon, not corned beef. The Irish began choosing beef in the mid-19th Century after they immigrated to the States and were unable to find suitable pork products. Foodnetwork.com’s recipe for Slow-Cooker Corned Beef and Cabbage is an ultimate American fave.
While Irish Soda Bread was first made with just flour, baking soda, buttermilk and salt, contemporary recipes, like this one from food2.com, features currants or raisins as well. Dunk a piece of this dense bread into that heavenly Irish Stew or serve with a generous layer of butter.
Celebrate good times with Food.com’s recipes for Guinness-Ginger Cupcakes and a Dancing Leprechaun cocktail. The cupcakes are made with molasses and stout beer, while the cocktail is shaken with Irish whiskey, lemon juice and Drambuie, a Scottish liqueur that has been around for hundreds of years.