Don’t forget to add a drop of green food coloring to what ever beverage you choose to go along with it for your family meal.
We’re adding green frosted cupcakes for dessert with four leaf clover hand made cupcake toppers. The kids will really enjoy helping out with this meal.
Irish Soda Bread:
With a crispy crust on the outside and a light and delicate crumb on the inside, this recipe captures the classic flavors of Irish Soda Bread, which was a simple combination of whole grain flour, baking soda, salt, and buttermilk. For an authentic St. Patrick’s Day breakfast, fry a wedge of soda bread in bacon fat or butter. It is equally delicious when sliced, toasted, and topped with a dab of butter or jam!
4 cups all-purpose flour (or 2 cups all-purpose and 2 cups whole wheat)
2 tbsp sugar
1 tsp baking soda
1 ½ tsp salt
4 tbsp cold butter
1 ¾ cup buttermilk
1 large egg
1 cup dried fruit, if desired
- Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
- Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer. Add the butter and mix on low speed until it is incorporated.
- In a separate bowl, beat the buttermilk and egg together with a fork.
- While the mixer is running, slowly add the liquid ingredients to the flour mixture. Beat until well-combined
- If desired, stir in your favorite dried fruit.
- Turn the dough out onto a floured surface and knead 5 times. Form it into a round loaf and place it on the prepared sheet pan. Cut an X into the top of the bread with a serrated knife.
- Bake for 45 to 55 minutes, or until an inserted toothpick comes out clean. This bread is best enjoyed when it has set for 24 hours before slicing.
A steaming bowl of Irish Stew, full of tender root vegetables and savory meat, is easy to prepare! Serve it with a thick slice of buttered rye bread to sop up the rich, delectable broth. Although it is traditionally made with lamb, this recipe is also delicious when made with beef.
Old Fashioned Irish Stew:
2 lbs of 1-inch thick lamb chops or a 2 lb beef arm roast
2 tbsp vegetable oil
½ cup dark beer or beef stock
1 lb new potatoes
1 lb baby carrots
1 pt peeled pearl onions
4 cups beef stock
2 tbsp chopped fresh parsley
- In a large storage bag, toss the meat with ¼ cup flour. Shake off the excess flour and place the meat on a platter. Season with salt and pepper.
- Heat vegetable oil in a Dutch oven. When it is hot, add the meat and sear each side for 2 minutes.
- Remove the meat from the pan and set aside.
- Add the beer or ½ cup of beef stock and cook for 1 minute, whisking up the brown bits from the bottom of the pan.
- Add the meat and vegetables back into the pan and season with salt and pepper.
- Add in the beef stock and bring to a boil.
- Reduce heat to medium-low, cover, and simmer until the meat is very tender – about 2 hours. Stir in the parsley and serve in bowls.