St. Patrick’s Day recipes from America's Test Kitchen

kshama2001

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Dublin Coddle



Home-Corned Beef with Vegetables



This recipe is to brine the beef at home - has a 6 day lead time.

B-52 Cake



Someone make me this ^!

I'm going to buy a regular corned beef but the recipe above might be fun for someone into slow food or good for someone with allergies.

I think I'll try the Dublin Coddle recipe next time I buy sausages.

VintageFeline

Corned beef I ate as a kid came from a tin........ Ah the bastardisation even the natives do to their own dishes (I'm Scottish with Irish and English in the mix).

kshama2001

I make Irish Soda Bread Muffins every year. http://www.americanfoodroots.com/recipes/the-joy-of-irish-american-soda-bread/ is very similar to my JOC recipe, except mine calls for 1 2/3 C flour rather than 1.5.

I'll include this disclaimer:

"Dame Rombauer notes that "The American idea of Irish soda bread looks like a giant golden brown scone studded with raisins and caraway seeds. It is richer, sweeter, and more cakelike than authentic Irish soda bread, which we are assured never made the acquaintance of a raisin or a caraway seed either." AFR contributor Margie Gibson notes that these variations are the product of Irish emigrants and their discovery of white flour, dried fruit, and the marvelous seeds and flavors that seasoned the Melting Pot of in the 19th century."

The link is for an 8.5 x 4.5" loaf pan - I make 12 muffins and cook at 375 for 20 minutes. Oh, and I use currants, which are smaller than raisins.

Someone else's picture:

lemurcat12

Dublin Coddle thing looks good. B-52 looks like something to try next time I need a dessert for a group. Or maybe someone will make it for me!

kshama2001

VintageFeline wrote: »

Corned beef I ate as a kid came from a tin........ Ah the bastardisation even the natives do to their own dishes (I'm Scottish with Irish and English in the mix).

I'm US born and my ancestry is supposedly Irish, English and Swedish. Got my brother a kit from ancestrydna.com and we're all curious to see how that comes out.

VintageFeline

kshama2001 wrote: »

I make Irish Soda Bread Muffins every year. http://www.americanfoodroots.com/recipes/the-joy-of-irish-american-soda-bread/ is very similar to my JOC recipe, except mine calls for 1 2/3 C flour rather than 1.5.

I'll include this disclaimer:

"Dame Rombauer notes that "The American idea of Irish soda bread looks like a giant golden brown scone studded with raisins and caraway seeds. It is richer, sweeter, and more cakelike than authentic Irish soda bread, which we are assured never made the acquaintance of a raisin or a caraway seed either." AFR contributor Margie Gibson notes that these variations are the product of Irish emigrants and their discovery of white flour, dried fruit, and the marvelous seeds and flavors that seasoned the Melting Pot of in the 19th century."

The link is for an 8.5 x 4.5" loaf pan - I make 12 muffins and cook at 375 for 20 minutes. Oh, and I use currants, which are smaller than raisins.

Someone else's picture:

This is so weird. I feel like I should be offended that's called soda bread, or at the very least they're trying to make an association with traditional soda bread. And now I want to make some.

I also love clooty dumpling. It's a Scottish thing but my Northern Irish step-gran made the most incredible dumpling. When we visited we'd always come home with at least two and a couple of her apple pies. I've been meaning to get a dumpling cloth for ages so I can master the art of it!

kshama2001

Here's a recipe for Corned beef calzones:

https://recipecenter.stopandshop.com/recipes/77660/corned-beef-calzones