Sláinte! Whether you’re of deep Irish heritage or simply Irish at heart, you’ve likely heard this Gaelic toast to good health and prosperity. And since it’s almost time to break out the shamrock decorations and all things green to celebrate St. Patrick’s Day, let’s take look at the roots of this holiday as well as the many ways to amp up the fun festivities. Maybe you have young kids and enjoy the Americanized version by making lots of fun foods in varying greenish hues and setting traps for those wily leprechauns; or maybe it’s traditional all the way with classics like corned beef and cabbage, Shepherd’s Pie, colcannon, and boxty. Perhaps you just enjoy hitting up the party scene with some friends and indulging in the green beer that freely flows in bars across the country each March 17th. Regardless of how you celebrate St. Patrick’s day, we’re here to help by giving you a little history, a few good recipes, and some tips for picking up those last minute party additions.
Saint Patrick lived during the fifth century, being born in Roman Britain but kidnapped and brought to Ireland as a slave when he was 16 years old. During his time in captivity, Patrick was a shepherd, spending long stretches alone and afraid. It was this isolation and fear that caused him to turn to his religion for comfort and which molded him into the devout Christian leader he would become. He later escaped after hearing a voice, which he believed to be God’s, telling him to leave. Patrick is credited with bringing Christianity to Ireland by ministering to the small Christian population already in the country and converting the Irish in large numbers. The most well-known legend surrounding Saint Patrick is that he explained the Holy Trinity using the three leaves of a shamrock, which is a form of native Irish clover. His death is believed to have been on March 17, around 460 AD and in the ensuing centuries, his mythology became increasingly more ingrained in Irish culture.
St. Patrick’s Day originated as a Roman Catholic feast day in the ninth or 10th century. More than a 100 years later, Irish soldiers, serving in the English military and pining for home, marched in New York City on March 17, 1772 to honor their beloved patron saint. Irish patriotism grew among American immigrants, as did the racism and stereotypes they were facing. But they soon realized that there was power in numbers, and the Irish-American bloc organized and became not only a vital swing vote in politics but an integral piece of the fabric in the evolving cloth of American heritage.
Today, people of all ethnicities and backgrounds gather to celebrate St. Patrick’s Day, particularly in North America and Australia, but countries as far as Japan, Singapore, and Russia are known for their March 17th revelries. So whether you’re an Irish cuisine traditionalist or just like to have a little fun with this special day, read on to be inspired by some St. Paddy’s recipes that are sure to please any palate.
Irish Soda Bread
Irish soda bread can trace its roots back to the 1830s when baking soda was first introduced to the country. This was also a time of widespread famine in Ireland, so bread needed to be made from simple, cheap ingredients. Many families also lived in isolated areas and had no access to ovens, and soda bread solved that problem, too! It was cooked over three-legged iron pots or baked on griddles over an open hearth, giving the bread its famous hard crust and dense texture. Even the shape of Irish soda bread is steeped in tradition. The people of the northern regions of Ireland would divide the dough into triangles and bake each piece on a flat griddle while the southern inhabitants used the traditional round loaf and scored a cross into the top of the dough to let fairies out, ward off evil, and protect the household. Like many recipes, Irish soda bread has changed and evolved over the years and the versions across the ocean boast lots of fun additions, which we will explore later. But at the heart of this rustic little bread, the science remains the same: the unique texture is caused by a reaction between acidic sour milk and baking soda, which forms small bubbles of carbon dioxide in the dough. The true “traditional” soda bread doesn’t utilize eggs or butter, so this recipe is an homage to Irish roots with a little bit of an American twist. I feel this recipe also works a little better than the traditional dough if you’re incorporating any mix-ins. Don’t be intimidated by the word “bread” in this recipe- even a kitchen novice will find this comes together in a snap! This bread is very versatile and can be baked with lots of pan options, too: a regular baking sheet lined with parchment paper, a 9- or 10-inch pie or cake pan, a 5-qt dutch oven, or a 9- or 10- inch springform pan (my personal choice). Thyme in Your Kitchen is a must-stop shop for all of your bread baking needs; we carry a full line or Nordic Ware sheet pans, springform pans, and cake pans as well as bread lames, pastry cutters, and silicone baking mats!
Ingredients:
1 3/4 c buttermilk*
1 large egg (optional)**
4 1/2 c all purpose flour, sifted
3 Tbsp granulated sugar
5 Tbsp cold butter, cubed
1 tsp salt
1 tsp baking soda
Optional mix-ins: raisins, currants, dried cherries, caraway seeds, and honey. You can really add in anything you’d like but just remember to only use between 1/2 - 1 cup or the dough won’t be able to absorb it all.
Instructions:
Preheat oven to 400 degrees. Grease desired pan for baking. Whisk the egg into buttermilk and set aside. Next, sift or stir together the flour, salt, sugar, and baking soda in a large bowl. Cut in the cold butter using a pastry blender or two forks until the pieces of butter are about the size of peas. If you are adding in raisins or any mix-ins, do so at this point. Pour the wet ingredients into the dry and gently fold the dough together until it is too stiff stir. Tip the dough out onto a silicone pastry mat or floured surface, working it into a ball with floured hands. Knead for about 30 seconds, or until all of the flour is moistened, but don’t overwork it. If it is too sticky, just sprinkle on a little more flour. Transfer the ball of dough to the baking sheet or pan and score (which just means to make about a half inch cut into the dough) an “X” on the top of the dough using a paring knife or bread lame. Since this isn’t a yeast bread, it doesn’t need time to rise. So pop it right in the oven and bake for 40-45 min. If the top browns too heavily or quickly, you can tent it with aluminum foil. When done baking, allow the bread to cool for 10 minutes before slicing then enjoy with a thick pat of Irish butter and swab up all of the juices from your Shepherd’s pie! The following morning, top a slice with your favorite jam and breakfast is served!
*Buttermilk is really the top choice for making this bread because its needed for the chemical reaction with the baking soda and provides such rich, deep flavor. If, however, you don’t want to use buttermilk, you can sour whole or 2% regular milk by adding 1 Tbsp white vinegar or lemon juice to the measuring cup prior to pouring in the milk. Just allow the mix 5 min to sour before using in the recipe.
**The egg is not absolutely necessary to the success of this recipe. Therefore, if you are allergic to eggs or simply don’t have them hand, just omit and no other changes to the recipe are needed.
Irish Soda Bread
Easy Shepherd’s Pie
Traditionally, Irish Shepherd’s Pie would actually be made with ground lamb (the ground beef version is called Cottage Pie). But in this recipe, I have used ground beef, as it is widely available and this tends to be the Americanized norm of the dish. If, however, you want to switch the protein to ground lamb for a more decadent and traditional feel, by all means do so! But I’m here to tell you that whatever you decide, this dish is sure to please even the pickiest of eaters this St. Patrick’s Day. Add a slice of warm Irish Soda Bread and you have a complete comfort meal!
Ingredients:
1 lb ground beef
2 lbs russet potatoes (approx 3-4 large potatoes)*
2/3 c half and half, milk, or heavy cream
4 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
2 c or approximately a 12 oz bag of frozen mixed veggies such as carrots, corn, and peas**
1 1/4 c beef broth, dry red wine, or a combination of the two
2 tsp Worcestershire sauce
3 tbsp tomato paste
2 Tbsp flour
1/4 c grated Parmesan cheese
Dried or fresh herbs such as rosemary, parsley, and thyme are a great addition, up to 2 tsp fresh or 1 tsp dried, of each, if you have them. If not, don’t let that stop you from making this recipe!
Salt and pepper, to taste
Instructions:
Preheat oven to 400 degrees. Rinse, peel, and quarter the potatoes and place them in a medium sized pot with enough water to cover them by at least an inch. Add a tsp of salt, bring to a boil, reduce to simmer, and cook until tender - approx 20 minutes. While the potatoes are cooking, heat a large skillet over medium high heat. Add the ground beef and onions as well as salt and pepper to taste. Allow to cook approximately 10 minutes, stirring occasionally to break up the beef. When the ground meat is fully cooked and the onions are translucent and tender, add the minced garlic, herbs, and Worcestershire sauce and cook for one minute. Next, stir in the flour and tomato paste until the mixture is well combined. Add the broth or wine and bring to a gentle boil to thicken, approximately 2-3 minutes. Now, add your frozen veggies and the filling is complete- just give it a taste to see if any salt or pepper is needed. Keep the covered pan on the stove at a simmer until the potato topping is complete. When the potatoes have cooked, drain and remove them from the pan. Mash with a fork or potato masher or ricer (which you can pick up at either TIYK location!). Add butter, Parmesan cheese, and your desired dairy liquid to the potato pot and warm to melt the butter. Add the potatoes back into the pot, season with salt and pepper to taste, and mix with the liquids. Now it’s time to make the pie! Layer the meat and veggie filling into a 9x13 pan (one of our Chantal pans will do the job beautifully!) or a casserole dish. Dollop mashed potatoes on top and gently spread with the back of a spatula. Bake until golden and bubbly, approximately 25 minutes. To get the top extra browned and give the edges that beautiful crispy texture, broil for the last few minutes. Allow the shepherds pie to cool for 5-10 minutes then enjoy a taste of Ireland right at your kitchen table! *Shortcuts and options: Everyone likes to hate on boxed potato flakes, but as a busy mom, I know what it’s like to be under a constant time crunch. So if you want to make this dish but the clock has gotten the best of you, feel free to use a boxed potato flake as an alternative to making the real deal (your secret is safe with me!) It takes approximation 8 servings of prepared flakes for this recipe. Pro tip: to give the boxed version a homemade taste, try adding a clove or two of smashed garlic to the liquids while heating them up. Pull them out prior to adding the flakes. Also, you can add a couple tablespoons of heavy cream and/or cheese if you have it, to give the potatoes a luxurious texture! **For the vegetable mixture, you can use fresh veggies if you don’t want to use frozen. You will need a longer cooking time on the stove to get them tender. You can also use canned mixed vegetables, but be sure they are thoroughly drained. Also, they won’t require any cooking time on the stovetop, so add when the meat and onion mixture is already completely cooked or the veggies will turn to mush!
Easy Shepard’s Pie
Emerald Isle Milkshakes
Green food on St. Patrick’s Day is definitely an America tradition, but it’s also a great way to involve your kids in the kitchen! We’re all familiar with a certain chain restaurant’s classic green milkshake, but here is a version you can make at home - and variations and add-ins are endless, so have fun creating your ultimate milkshake masterpiece!
Ingredients & Instructions:
This recipe is for two shakes, so feel free to double, triple, or quadruple this recipe to satisfy all the hungry mouths at your table! 3 c vanilla ice cream (you can also use frozen yogurt or gelato)
1/2 - 3/4 c milk (whole, 2%, skim, fat free, nut or oat milk- your choice), depending on how thick you want it
1/2 tsp mint extract (be sure to use regular mint extract, not peppermint)
5 drops green food coloring
Whipped cream, if desired
Toppings, if desired (cherries, green sprinkles or jimmies, minty marshmallows)
Place first four ingredients in a blender or Ninja and pulse until everything is combined. Start with 1/2 cup milk then add more until you reach the desired consistency. Divide equally between glasses and garnish with whipped cream and any toppings you like!
Emerald Isle Milkshakes
Over the Rainbow Reuben Casserole
While reubens aren’t traditional Irish fare, the corned beef inside of them is certainly an Irish-American staple. In the 17th and 18th centuries, the Irish people didn’t eat much beef, rather sticking to pork and lamb. While they had very large beef herds, this meat was all exported, primarily to Great Britain. Ireland also boasted just 1/10 of the salt tax of Britain, so the country produced and exported massive amounts of corned beef (a term which just refers to beef that has been heavily salted for preservation). The irony, however, is that while Ireland was famous worldwide for its corned beef, the people living there couldn’t even afford it. In fact, Irish immigrants living in New York City in the 1800s were the first to start using corned beef in their recipes. Many traditional Irish recipes called for bacon but these immigrants quickly found that the corned beef (now produced from kosher cuts of beef brisket) in their neighboring Jewish delicatessens had a very similar flavor profile and was both affordable and plentiful. Thus, corned beef quickly became a favorite protein of the Irish families living in America, even if the trend never reached their native homeland. So now that you know a little more about the origins of corned beef in the American celebrations of St. Paddy’s Day, let’s talk about a recipe that showcases this flavorful meat.This casserole comes together super quickly and is a great one for the kiddos to showcase their culinary chops. At Thyme in Your Kitchen, we carry a large selection of kids aprons, oven mitts, baking tools, and even fully functional (but safe!) knife sets. Stop by either location to let your little helpers gear up! Ingredients: 2 (15 oz) cans or 1 bag sauerkraut, rinsed and well drained 3 c cooked corned beef or deli sliced corned beef, chopped 1/2 c sour cream 1 c Thousand Island dressing 4 cloves garlic, minced 2 c (approx 1/2 lb) Swiss cheese, shredded 6 slices rye bread, diced 4 tbs butter, melted Instructions: Mix first five ingredients in a large bowl. Transfer to a greased 9x13 pan (in need of an upgrade to your pans and mixing bowls? If so, pop in either TIYK location and stock up). Top filling with cubed bread, drizzle with melted butter and bake for 25 minutes. Remove pan from oven, top bread with shredded cheese and bake an additional 10-15 min until the cheese is bubbly and starting to brown. Your taste buds will be over the rainbow with this tangy, creamy casserole!
Over the Rainbow Reuben Casserole
Chocolate Guinness Cake
Ireland has a rich brewing history, dating back more than 300 years, with Guinness easily being one of the most famous and popular beers produced on the island. Guinness has been brewing at St. James’s Gate in Dublin since 1759 and is sold in over 100 countries worldwide! It’s known for its malty and sweet flavor, with notes of roasted coffee and chocolate making it a perfect choice for this cake! This recipe features a springform pan; if you don’t already have one be sure to stop by one of our locations to add this staple to your baking arsenal!
Ingredients:
1 1/2 c Guinness (save the little bit left in the bottle)
1 1/2 sticks (12 Tbsp) butter
3/4 c unsweetened cocoa powder
3/4 c sour cream
3 eggs
1 c granulated sugar
1 c brown sugar
2 c flour
1 Tbsp vanilla extract
2 1/2 tsp baking powder
Icing:
8 oz room temp cream cheese
3/4 c heavy or whipping cream
1 1/2 c confectioners sugar 2 tsp cornstarch
1 Tbsp Guinness (should be just about the exact amount you have leftover in the bottle from making the cake!)
Instructions:
Preheat oven to 350 degrees and grease a 9-inch springform pan. In a large saucepan, add the Guinness and the butter, heating gently, just until the butter melts. At this point, add the cocoa powder and sugars, mixing until the sugar is dissolved. In a separate bowl, combine the sour cream, eggs, and vanilla, mixing until thoroughly combined. Add the sour cream mixture to the buttery beer mixture, whisking to combine all of the wet ingredients.
For the dry ingredients, add the baking powder to the flour and slowly sift into the wet mixture, adding the dry ingredients in small batches and whisking well between additions. Pour the cake mix into the prepared pan and bake for 40-45 minutes. Allow cake to cool completely.
To prepare the icing, beat the cream cheese, confectioners sugar, and Guinness until creamy. In a separate bowl or in a stand mixer, beat the heavy cream until soft peaks form then add the cornstarch and whip an additional minute. Mix a couple of spoonfuls of the light and fluffy whipped cream into the cream cheese to lighten the texture a bit. Then, gently fold in the remaining whipped cream, just until well combined. Take the sides off the springform pan and transfer the cake to a platter or cake stand, if desired. Use a spatula to dollop and spread the icing onto the top of the cake and it will look like a welcoming pint of Guinness with the frothy foam on top!
*Shortcuts and options: If you want to save some time on the icing or don’t have all the ingredients on hand, you can substitute an 8 oz tub of thawed whipped topping (such as Cool Whip) in place of the heavy cream mixture. And if you don’t like cream cheese or don’t have it available, then use a 16 oz tub of whipped topping instead, just mixing in the 1 Tbsp of Guinness! If you want to make this icing with a hint chocolate, mix in 2 Tbsp cocoa powder.
Chocolate Guinness Cake
If you’re planning a fun and festive St. Patrick’s Day party or just want to add a bit of luck o’ the Irish to your home, Thyme in Your Kitchen has just what you need! Our Pastabilities line has the perfect shamrock-shaped pasta to enhance your holiday meal. Add an adorable hand towel, one of our green collapsible colanders, and a green serving spoon to complete the look. This is also a great time to stock up on all of the essential bakeware and cookware mentioned in the recipes above! Our friendly sales staff will be happy to assist you in getting all of the pieces your kitchen is missing!
St Patrick’s Day gift ideas
The Irish are known for their many and varied sayings and blessings. So whether you’re raising a foamy pint of Guinness this St. Paddy’s Day or simply cutting into the creamy and dreamy chocolate Guinness cake, here’s an Irish blessing to use:
May God grant you always a sunbeam to warm you, A moonbeam to charm you, A sheltering angel so nothing can harm you, Laughter to cheer you, Faithful friends near you, And whenever you pray, Heaven to hear you.