Celebrate St. Patrick's Day: With Traditional Irish Dishes & Some Not So Traditional

This Irish Sl·inte Stew offers a warm welcome to guests with your own way of toasting to the holiday - Sl·inte is "cheers" in Gaelic. This hearty meal is perfect for a crowd with traditional Stew Meat slow-cooked in a Dutch oven with Beef Broth, Spices, Carrots, Potatoes, Herbs and an Irish Draught Beer. Serve alongside Crusty Bread that's ideal for soaking up each delicious drop.

Share a sweet way to complete the meal in style with Irish Apple Cake, a classic dessert to top off a filling celebration. This version is easy enough to prepare with a handful of everyday ingredients for the cake, a crumbly topping and homemade custard for the finishing touch.

If you're looking for additional ways to honor tradition this St. Patrick's Day, consider a few other cozy Irish dishes: Boxty (Potato Pancakes, similar to Latkes), Boiled Cabbage, Irish Soda Bread, Shepherd's Pie, Corned Beef and Cabbage, Potato Soup, Irish Coffee, Colcannon (Mashed Potatoes and Greens), Coddle (typically including Pork Sausage, Potatoes and Onions) or Seafood Chowder.

Irish Sl·inte Stew
• Oil, for drizzling
• 1 Pound of Stew Meat
• 1-2 Pinches of Salt, plus additional to taste, divided
• 1-2 Pinches of Pepper
• 3 Tablespoons of Flour
• 48 Ounces of Beef Broth
• 1 Cup of Carrots, diced
• 1 Cup of Celery, diced
• 3 Cups of Potatoes, diced
• 1/2 Onion, diced
• 2 Tablespoons of Garlic Pepper
• 1 Tablespoon of Dried Thyme
• 1/2 Tablespoon of Dried Rosemary
• 1 Tablespoon of Dried Chives
• 1 Bottle of Irish Draught Beer of choice
• Crusty Bread, for serving

In a Dutch Oven over medium heat, drizzle the Oil and the Brown Stew Meat with the Salt and Pepper. Sprinkle the Flour over the Meat.

Add the Beef Broth, the Carrots, the Celery, the Potatoes, the Onion, the Garlic Pepper, the Thyme, the Rosemary and the Chives and add the Irish Draught Beer.

Bring it to a boil, stirring it for 5 minutes. Simmer it for 2 hours, stirring it occasionally.

Serve it with the Crusty Bread.

Irish Apple Cake
Cake:
• 3 Cups of Self-Rising Flour
• 1/2 Tablespoon of Cinnamon
• 1/4 Teaspoon of Cloves
• 1/4 Teaspoon of Nutmeg
• 1/4 Teaspoon of Ginger
• 1 Stick of Butter, cubed
• 3/4 Cup of Sugar
• 4 Apples of choice, peeled and cubed
• 2 Eggs
• 1 Cup of Half-And-Half

Topping:
• 1/2 Stick of Butter
• 3/4 Cup of Flour
• 1 Cup of Brown Sugar

Custard:
• 6 Large Egg Yolks
• 6 Tablespoons of Sugar
• 1 1/2 Cups of Half-And-Half
• 2 Teaspoons of Vanilla

Preheat the oven to 375 F. Grease and flour a 9-inch round springform pan.

To make the cake: In a large bowl, sift the Flour with the Cinnamon, the Cloves, the Nutmeg and the Ginger. Using a fork, cut the Butter until the mixture resembles crumbs. Add the Sugar and the Apples and mix them well. Stir in the Eggs and the Half-And-Half until the mixture reaches a thick, dough-like batter. Pour the batter into the prepared pan.

To make the Topping: In a bowl, mix the Butter, the Flour and the Sugar to create a crumbled mixture. Sprinkle the batter on top of the batter in the pan. Bake it for 1 hour. Check it with a toothpick to make sure that the middle is completely done. If not, bake it for another 5-10 minutes. Let it cool on the rack.

To make the Custard: Whisk the Egg Yolks and the Sugar. In a saucepan, bring the Half-And-Half to a boil. Add one spoonful of Half-And-Half at a time to the Egg Mixture, whisking while adding. Once whisked together, return it to the saucepan and stir it over medium heat until it has thickened, for about 4 minutes. Remove it from the heat and whisk in the Vanilla.

Serve the Custard over the Cake.

A St. Patrick’s Day Sandwich
In honor of the day when everyone is Irish, welcome family and friends to a traditional St. Patrick’s Day lunch with this Reuben Sandwich recipe.

Reuben Sandwich
Servings: 2

• 2 Tablespoons of Butter, softened
• 4 Slices of Rye and Pumpernickel Swirl Bread
• 4 Slices of Swiss Cheese
• 6 Ounces of Corned Beef
• 2 Tablespoons, plus 2 Teaspoons of Thousand Island Dressing, divided
• 4 Tablespoons of Sauerkraut

Heat the nonstick skillet over medium heat.

Spread 1 Tablespoon of Butter on one side of two Bread Slices. Place the Buttered side down in a heated skillet. Add two slices of the Swiss Cheese to each Bread Slice. Spread 2 Tablespoons of the Dressing over the Swiss Cheese Slices. Add 3 Ounces of Corned Beef to each Bread Slice.

Spread 2 Teaspoons of the Dressing over the Corned Beef. Spread 2 Tablespoons of the Sauerkraut over the Corned Beef.

Spread the remaining Butter on one side of the remaining Bread Slices. Place the Buttered side up on top of the Sauerkraut.

Cook 4-7 minutes each side, flipping once, until it is golden brown and the Swiss Cheese is melted.

Lucky Mint Brownie Perfection
How lucky you must be to come across this recipe just in time for St. Patrick’s Day. This one is a twisted combination of Mint and Sweet Chocolate that’s sure to have almost anyone’s taste buds screaming “yum.” This dessert might just be the pot of gold at the end of your rainbow this year.

These Mint Brownies have three delicious layers. First, a supreme Brownie on bottom. Then a fluffy, Green Mint layer that’s full of flavor and color. Last, but definitely not least, a Chocolate layer on top made with Chocolate Chips, Butter and a little Whipping Cream.

All of these layers create a smooth, sweet, Minty, bite-sized dessert perfect for any occasion but especially St. Patrick’s Day. The Green Mint color really pops off the plate, giving it some extra flare and an appetizing glow.

To start, create a soft, Chocolate filled Brownie. Combine the Brownie Mix, the Vegetable Oil, one Egg, the Water and the Chocolate Syrup Pouch. Bake it and then cool it completely.

Then it’s time for some colorful, festive fun. Make the Filling with the Powdered Sugar, the Butter, the Whipping Cream, the Softened Cream Cheese, a splash of Peppermint Extract and a few drops of Green Food Coloring. Beat and pour over the cooled Brownie Pan.

The last layer is simple. In a saucepan, melt the Whipping Cream, the Chocolate Chips and the Butter until it is smooth. When it’s cooled to lukewarm, pour it over the Filling for the final layer.

Refrigerate the Mint Brownies for two hours before serving. Cut them into bite-size pieces for small chunks that will melt in your mouth.

Lucky Mint Brownies
Servings: 9-12

• Nonstick Cooking Spray
• 1 Box of Supreme Brownie Mix with Chocolate Syrup Pouch
• 3 Tablespoons of Water
• 1/3 Cup of Vegetable Oil
• 1 Egg

Filling:
• 3 1/2 Cups of Powdered Sugar
• 1/4 Cup of Butter, softened
• 1/4 Cup of Whipping Cream
• 5 Ounces of Cream Cheese, softened
• 1/2 Teaspoon of Peppermint Extract
• 5 Drops of Green Food Coloring

Topping:
• 1/2 Cup of Whipping Cream
• 1 Bag, 12 Ounces of Chocolate Chips
• 1/2 Cup of Butter

Heat the oven to 350 F.

Spray the 8-by-8-inch pan with Nonstick Cooking Spray.

In a large bowl, mix the Brownie Mix, the Water, the Oil and the Egg until they are combined. Pour it into the prepared baking pan. Bake them for 35 minutes. Cool them completely for about 1 hour.

To make the Filling: In a large bowl, beat the Powdered Sugar, the Butter, the Whipping Cream, the Cream Cheese, the Peppermint Extract and the Food Coloring. Spread over the cooled Brownies. Refrigerate them for 1 hour, or until they are set.

To make the Topping: In a saucepan, melt the Whipping Cream, Chocolate Chips and the Butter until it is smooth. Cool until they are lukewarm, for about 10 minutes. Pour over the Filling and spread it to cover. Refrigerate for 2 hours, or until set.

Before serving the Brownies, let them set for 10 minutes at room temperature.

Tips: Cut the Brownies with a wet knife for cleaner cuts. Store them covered in the refrigerator.

Luck o’ the Irish Mint Pie
Even if you’re not Irish, a green treat like this Luck o’ the Irish Mint Pie can get you and your guests into the festive spirit. With enough seasonal flavor to go around, this recipe makes two pies, so be sure to cut every leprechaun a generous portion.

Find more festive recipes at: www.Culinary.net

Luck o’ the Irish Mint Pie
Makes: 2 pies (9 inches each)

• 3 3/4 Cups of Heavy Whipped Cream, divided
• 8 Ounces of Cream Cheese, softened
• 1 1/4 Cups, plus 2 Tablespoons of Powdered Sugar, divided
• 5 Drops of Green Food Coloring
• 1 1/4 Teaspoons of Vanilla Extract, divided
• 1/4 Teaspoon of Mint Extract
• 1 Bag of Mint Chocolate Candies, chopped, divided
• 2 Chocolate Cookie Crusts (9 inches each)
• 1 Bag of Mint Chocolate Candies

To make the Filling: In a bowl of a stand mixer, whisk 2 1/2 Cups of Heavy Cream until stiff peaks form. Transfer it to a bowl.

In a separate stand mixer bowl, beat the Cream Cheese on high for 2 minutes. Gradually add 1 1/4 Cups of Powdered Sugar and the Green Food Coloring and mix it until it is smooth. Add 1/4 Teaspoon of Vanilla and Mint Extract and mix well.

Fold the prepared Whipped Cream into the Cream Cheese Mixture. Fold 1 Cup of Chopped Mint Chocolate Candies into the filling.

To make the Frosting: In a bowl of a stand mixer, whisk the remaining Heavy Cream and the remaining Powdered Sugar. Add the remaining Vanilla Extract and mix it until stiff peaks form.

Pour filling into crusts and smooth tops.

Fill the decorating bag with the Frosting and pipe thick bands around the edges of the Pies. Then, pipe circular dollops evenly around the edges of the Pies.

Scatter 1 Cup of Chopped Mint Chocolate Candies in the middle of the Pies. Place the whole Mint Chocolate Candies into each dollop of frosting around the edges of the Pies.

Refrigerate it until it is firm, for about 5-6 hours.

You can find some of these dishes and others to celebrate St. Patrick's Day, by visiting: www.Culinary.net