St. Patrick’s Day Recipes

St Patrick's Day Recipes


White Chocolate and Creme de Menthe Shortbread

2 1/2cups all-purpose flour
1/2cup sugar
1 cup butter, cut up
1 tablespoon green creme de menthe
6 ounces white chocolate (with cocoa butter), cut up
1 tablespoon shortening
1/4teaspoon mint extract
In a large bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Using a fork, stir in creme de menthe. With clean hands, knead until dough forms a ball (mixture may seem crumbly at first, but as you knead the warmth of your hands will bring dough together). Divide dough in half.
Shape each half into a 6-inch-long log, turning and flattening each side as you turn. Wrap and freeze for 45 minutes to 1 hour or until firm (if dough gets too firm, let stand at room temperature for 10 minutes before slicing).
Preheat oven to 325 degrees F. Cut logs into scant 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to wire racks; cool.
In a small saucepan combine white chocolate and shortening; heat and stir over low heat until melted and smooth. Remove from heat; stir in mint extract. Drizzle over cookies.


Irish Creme Delights
1/4cup butter, softened
1/4cup shortening
1 cup sugar
1 tablespoon coffee liqueur or 1 teaspoon instant espresso coffee powder
1/4teaspoon baking soda
1/4teaspoon cream of tartar
1/4teaspoon salt
1 egg, lightly beaten
1 teaspoon vanilla
1 3/4cups all-purpose flour
1/4cup sugar
2 teaspoons ground cinnamon
1 recipe Irish Creme Frosting
Ground cinnamon (optional)
Preheat oven to 375 degrees F. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the coffee liqueur, baking soda, cream of tartar, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
In a small bowl, combine the 1/4 cup sugar and the 2 teaspoons cinnamon. Shape dough into 1-inch balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.
Spread Irish Creme Frosting over cookies. If desired, sprinkle with additional cinnamon.
From the Test Kitchen
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Irish Creme Frosting
3 tablespoons of softened butter
1 tablespoon of coffee liqueur
3 cups of powdered sugar
1 tablespoons of half-and-half
In a medium bowl, combine softened butter and coffee liqueur. Beat with an electric mixer on medium to high speed until combined. Gradually beat in powdered sugar. Beat in enough half-and-half or whipping cream (1 to 3 tablespoons) to make a frosting of spreading consistency.



Easy Being Green Smoothie

1 1/4 cups cubed honeydew melon
1 kiwi, peeled and cut-up
2 tablespoons coconut water, chilled
1 teaspoon snipped fresh mint
1/2 cup Ice cubes
In a blender combine honeydew, kiwi, coconut water and mint. Cover and blend until smooth. Gradually add ice, blending to desired consistency.



Honeydew-Basil Nojitos
1/2cup large fresh basil leaves, torn
1/2cup lime juice
2 teaspoons granulated sugar
2 3 pounds honeydew melons, peeled, seeded, and cubed
Lime wedges (optional)
Superfine granulated sugar (optional)
Ice cubes
Carbonated water (optional)
Honeydew melon spears or balls (optional)
In a large pitcher, combine basil leaves, lime juice, and granulated sugar. Using a muddler or the back of a wooden spoon, mash ingredients together well, making sure most of the sugar is dissolved. Set aside.
Place about one-fourth of the melon cubes in a food processor or blender. Cover and process or blend until smooth. Press puree through a fine-mesh sieve; discard solids. Repeat with the remaining melon cubes, one-fourth at a time (you should have 4 cups total juice). Add melon juice to the pitcher.
If desired, rub a lime wedge around rims of eight glasses and dip rims in superfine sugar. Fill glasses with ice. Pour juice mixture into ice-filled glasses. If desired, add a splash of carbonated water to each glass. If desired, add melon spears or balls to each glass. Serve immediately.


Colcannon Chowder
1 1/3pounds (4 medium) russet potatoes, peeled and cut into 3/4-inch chunks
1 14 ounce can can nonfat, reduced-sodium chicken broth
1 cup water
2 tablespoons canola oil
3 cups coarsely chopped green cabbage
3/4cup finely chopped onion
8 ounces smoked chicken or turkey sausage, sliced 1/4 inch thick
1 medium carrot, shredded
1/2cup 1 percent milk (about)
Pepper, to taste
In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt. Bring to boiling over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes. Set aside.
Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat; add cabbage and onion. Saute 10 minutes, tossing occasionally. Add sausage; continue to saute, about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown. Add carrot; set aside.
With slotted spoon, remove about cup potato pieces and add to skillet. In electric blender, blend remaining potatoes and liquid until smooth, being careful to hold blender lid down with kitchen towel; return to saucepan. Add contents of skillet; mix in enough milk for consistency desired. Heat to simmering. Season with salt and pepper.


Beer-Glazed Sausage and Apples
1 12 ounce bottle Belgium-style wheat beer
1/2teaspoon crushed red pepper
1 14 ounce package smoked sausage, such as kielbasa, cut in 3-inch pieces
1/2pound fresh green beans
2 tablespoons butter
2 medium cooking apples, cored and thinly sliced
2 tablespoons packed brown sugar
1 tablespoon cider vinegar
1 teaspoon finely shredded orange peel
8 small sage leaves
In a large saucepan combine 1/2 of the beer and the crushed red pepper; bring to boiling. Add sausage and green beans. Return to a simmer, cover and cook 5 to 8 minutes or until beans are tender. Drain. Set aside.
Meanwhile, in a large skillet melt 1 tablespoon butter; add apples. Cook, turning occasionally, until apples are just tender. Transfer to a platter.
Add sausage to skillet. Cook, turning occasionally, until browned on all sides. Add to platter; cover. Drain fat from skillet.
Carefully add remaining beer to skillet (mixture may foam); stir to scrape up browned bits. Add remaining 1 tablespoon butter, brown sugar, cider vinegar, and orange peel. Bring to boiling; reduce heat and boil gently, uncovered, 5 to 6 minutes or until slightly thickened. Return sausage and green beans to skillet to coat in glaze. Fold in apples. Return to serving platter. Sprinkle with sage. Makes 4 servings.