A St. Patrick’s Day Menu of Irish Pub Food

Top o’ the mornin’ to you!

I hope you had a fun, safe and festive St. Patrick’s Day filled with good times and great Irish food. I am always up for a little festive fun and of course a dinner guest or two, so for us St. Patrick’s Day is all about the food.

Normally, I make shepherd’s pie for dinner. Technically, an English dish, but my husband (who is of Irish descent) doesn’t like the traditional corned beef and cabbage. Weird, I know, but he doesn’t. He does like Guiness though, so he gets to keep his “Irish Card”.

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My three “Irishmen”.

This year, however, I decided to put to use the “Irish Pub Cooking” cook book that I picked up a while back. The plan, every dish on the menu would come from this book. Appetizer, entrée, bread, sides and dessert. Fun!

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So many of the recipes looked and sounded tasty but ultimately I decided on Smoked Salmon, Dill & Horseradish Tartlets for the appetizer, Beef in Stout with Herb Dumplings for the entrée, Colcannon and Sweet and Sour Red Cabbage for the sides, a bread called Barm Brack and Apple Cake for dessert.

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The pictures. Perfectly styled food pictures. They are why I have about a thousand cookbooks. They get me every time!

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And inspire me to play with my food.

So, how did the Irish Pub Cooking project turn out?

Delicious. Mostly.

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The Smoked Salmon, Dill & Horseradish Tartlets were incredible. My favorite recipe of the day.

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The Beef in Stout and Colcannon were great but the star of the dinner plate for me was the Sweet and Sour Red Cabbage (my second favorite dish of the day). It was absolutely wonderful and will be a side dish I make again, and again and again.

Well, the kids didn’t like it.

But I’m still going to make it again, and again and again.

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The apple cake was good. Not change your life epic but not disappointing. And it looks pretty.

The Barm Brack

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This is different from Irish Soda Bread. It is a yeast bread. Yeast bread is my kryptonite. In fact, this bread was like trying to eat kryptonite. The flavor was good. The texture? Kryptonite.

Moving on. Did I mention we had company?

My Uncle George and Aunt Marilyn are “snow birds” and live only a few miles from us during the winter months when it is just too darn cold in the Pacific Northwest. It had been a long time since we’d seen them, too long – which is so silly since they are so close by. We were happy to welcome them to dinner. I am kicking myself now though for not taking their picture, I’ll have to get one next time.

Uncle George brough his specialty, “Pistachio Jello Salad“. It was a much bigger hit with the kids than the cabbage.

In fact, Nathan was only too happy to start his day with a little left over jello salad for breakfast (I promise, he had an egg and an apple too).

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Yes, courtesy of daddy, my boy has a mohawk. A crazy, crooked mohawk. Mommy agreed for spring break only. But now, he loves it. He loves it so much that he didn’t want me to wash his hair because he thought the mohawk wouldn’t stick up anymore. I am actually not sure he is going to let me shave it off  before he has to go to school tomorrow. So, he maybe going to school with a crazy crooked – freshly washed – mohawk. I have learned to pick my battles.

I will share all of these Irish Pub recipes (even the Barm Brack) with you all week so be sure to come back tomorrow for the Smoked Salmon, Dill & Horseradish Tartlets recipe. For now, I’ll leave you with a big cheesy smile and an old Irish Blessing …

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May the blessing of God’s soft rain be on you,
Falling gently on your head, refreshing your soul
With the sweetness of little flowers newly blooming.
May the strength of the winds of Heaven bless you,
Carrying the rain to wash your spirit clean
Sparkling after in the sunlight.
May the blessing of God’s earth be on you,
And as you walk the roads,
May you always have a kind word
for those you meet.

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11 thoughts on “A St. Patrick’s Day Menu of Irish Pub Food

    1. Welcome Company with Danielle Post author

      Thanks Kenley. It is a great cookbook and there are many more wonderful recipes in it I’d like to try – Bleu Cheese & Walnut Tartlets, Fisherman’s Pie, and and Split Pea & Ham Soup to name a few. The smoked salmon tartlets were so good – I HIGHLY recommend them and will share the recipe tomorrow.

      Reply
  1. Clanmother

    Oh my!!! Every time I come by I am amazed at how “easily” you put together remarkable meals with flair and elegance. And you are never afraid to experiment!! Wow!!

    Reply
    1. Welcome Company with Danielle Post author

      Thank you so much, Rebecca, you are always so kind. Putting a meal together from the menu planning, to the shopping, cooking and final touches is something I love to do. And you are right, I do love to experiment, even when I should’t. I’m always breaking that cardinal rule of never serving anything to guests that you haven’t perfected or at least tried out. What fun is that? 😉

      Reply
  2. Pingback: Smoked Salmon, Dill & Horseradish Tartlets | Welcome Company

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