Posted by IKO Community Management on March 17, 2016 at 4:30 AM
It’s St. Patrick’s Day! It’s the holiday to wear everything green in your closet and gently pinch anyone who’s not, a day to shamelessly pick shamrocks and maybe learn how to do the Irish Jig. To honor the patron, it’s time to indulge in more than Guinness, corned beef and cabbage and Lucky Charms. Here are a few of IKO Community Management’s favorite St. Patrick’s Day recipes:
4 cups all-purpose flour
4 tablespoons sugar
1 teaspoon baking soda
1 ½ teaspoons kosher salt
4 tablespoons cold, unsalted butter
1 ¾ cups cold buttermilk, shaken
1 extra large egg, lightly beaten
1 teaspoon orange zest, grated
1 cup dried currants
- Preheat the oven to 375 degrees Fahrenheit.
- Line a sheet pan with parchment paper.
- Combine the flour, sugar, baking soda and kosher salt in the bowl of an electric mixer with the paddle attachment.
- Turn the mixer on to low speed, and slowly add the butter until mixed into the flour.
- With a fork, lightly beat the buttermilk, egg and orange zest together in a measuring cup.
- With the mixer still on a low speed, slowly add the buttermilk mixture to the flour mixture.
- Combine the currants with 1 tablespoon of flour, and mix it into the dough.
- Dump the dough onto a well-floured cutting board, and knead it a few times into a round loaf.
- Place the loaf on the prepared sheet pan, and lightly cut an X into the top of the bread with a serrated knife.
- Bake for 45 to 55 minutes.
- Cool on a baking rack, and serve warm.
2 tablespoons extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
1 tablespoon fresh thyme leaves, chopped
¼ cup sherry vinegar
1 ½ cups Guinness dark beer
6 cups beef stock
6 slices country bread, toasted
½ pound Irish cheddar, thinly sliced
- Heat a large skillet over high, and add the olive oil and garlic.
- Briefly cook to release aroma.
- Add onions, season with gray salt and cook for about 5 minutes. Stir often.
- Reduce heat to low, and cook for about 15 minutes. Stir occasionally until the onions are golden brown.
- Add thyme, sherry vinegar and Guinness dark beer.
- Reduce the beer by half, and add the beef stock.
- Bring to a simmer, and cook for 10 more minutes.
- Preheat the broiler.
- Transfer soup to an ovenproof serving dish or individual soup bowls.
- Top with toasted bread slices and sliced Irish cheddar.
- Broil until cheese melts and begins to brown slightly, then serve hot.
2 tablespoons olive oil
1 16-ounce package frozen peas
1 bunch fresh mint leaves
1 bunch green onions, chopped
2 tablespoons butter
2 tablespoons brown sugar
- Heat a large skillet over high, and add the olive oil.
- Cook and stir the frozen peas, mint leaves, and green onions in the hot skillet for 7 to 10 minutes or until peas are hot and tender.
- Pour the pea mixture into a bowl.
- Mash pea mixture until peas are thoroughly crushed but still slightly chunky.
- Stir in butter, brown sugar and salt and pepper to taste.
- Mix until the brown sugar has dissolved.
- Serve warm or cold.
Whether you have Irish blood or are just taking in the festivities, St. Patrick’s Day is sure to be a holiday for the books this year, especially if you bring out these delicious recipes.
From all of us at IKO Community Management, happy St. Patrick’s Day!