Recipe Friday: It's the Luck of the Irish!

St. Patrick’s Day is celebrated each year on March 17, the anniversary of St. Patrick’s death in the fifth century. For more than 1,000 years this Irish holiday has evolved into a celebration of the Irish culture and on this day everyone can be Irish–in or out of the kitchen.

Recipe courtesy Robert Egert, Founder of Exquisite Catering by Robert

“This dish is a homemade, family recipe. It’s the perfect way to celebrate the St. Patrick’s Day holiday and enjoy the taste of Ireland to your family and friends!”

Ingredients

½ cup honey
½ cup brown sugar
½ cup white sugar
½ cup salt
2 cups spicy brown mustard
½ cup molasses
½ cup browning seasoning
½ cup dried apricots
½ cup orange juice
½ cup pickling spice
½ cup water
14 lb whole corn beef

Method

1. Mix all the ingredients together in a large bowl.
2. Pour over the corn beef in a roasting pan and then cover it with aluminum foil
3. Slow cook at 350 degrees for four hours

Corned Beef Refresh

Recipe courtesy Stephanie Powel, S. Rosen

Corned beef and rye is synonymous with St. Patrick ’s Day. Classically served with mustard or as a Reuben sandwich, we think this combo deserves some new options! Whether it’s a different take to serve with an Irish beer on St. Pat’s day or a fun twist to apply to leftovers, we’re very excited to share these new variations.

This preparation takes corned beef and rye in a whole different direction–barbeque! We created a smoky and sweet BBQ sauce using Guinness and crunchy slaw to make this unique creation. Both the BBQ sauce and coleslaw can be made in advance for ease of serving.

Ingredients for Sandwich

2 slices S.Rosen’s rye bread
4 oz corned beef
2 slices pepper jack cheese

Ingredients for Guinness BBQ Sauce

1 12-oz bottle of Guinness Draught
½ cup ketchup
1 T brown sugar
⅓ cup molasses
⅓ cup apple vinegar
1 tsp mustard powder
1 tsp powdered ginger
5 tsp smoked paprika
1 tsp garlic powder
1 ½ tsp salt
¼ tsp chipotle powder (for some heat)
1/8 tsp cinnamon

Method

1. Assemble all ingredients, except the Guinness and brown sugar, in a bowl.
2. Pour Guinness in a medium-high preheated pan, once it starts to bubble add the brown sugar. Simmer for 5 minutes at medium high heat.
3. Add the rest of the ingredients, bring to the beginning of simmer then reduce heat to medium and simmer gently for 20 minutes.

Ingredients for Honey Mustard Cabbage Slaw 

1 head of cabbage, sliced into thin ribbons
½ cup of mayo
2 tsp salt
1 T mustard
2 T honey
2 T apple cider vinegar
½ tsp paprika
½ tsp garlic powder    

Method

1. Whisk together all ingredients, except the cabbages, until smooth.  Add sliced cabbage into mixture and stir to combine.

To Assemble

1. Preheat oven to 350°F.
2. For each sandwich: Place 2 rye bread slices on baking sheet, top one with corned beef, brush with Guinness BBQ sauce, and top with pepper jack cheese. Bake in over for 7 minutes or until cheese is melted.
3. To serve top with coleslaw and second slice of rye bread

Breakfast Corned Beef Sandwich – Whiskey Onions, Irish Cheese & Egg

Recipe courtesy Stephanie Powel, S. Rosen

This sandwich is a fun breakfast or brunch option (or all day because eggs are a perfect food). Make the Irish whiskey onions the day before and this will come together super fast.

Ingredients for sandwich

2 slices S.Rosen’s rye bread
4 oz. corned beef
Your favorite sliced Irish cheese (we used Kerrygold)

Igredients for Irish Whiskey Caramelized Onions

1 ea. red onion, thinly sliced
1 ½ oz Irish whiskey
2 T butter (preferably Irish)
1 ½ tsp salt

Method

1. Melt butter in a small pan over medium high heat
2. Once butter is melt add about half the onion. Quickly add the Irish whiskey. Add the rest of the onions and salt. Stir to make sure onions are coated.
3. Cover and reduce heat to low. Onion will take about an hour to caramelize, check and stir every 5-10 minutes but as you get toward the end keep a closer eye on them

To Assemble

1. Preheat oven to 350°F.
2. For each sandwich: Place 2 rye bread slices on baking sheet, top one with corned beef, brush with Guinness BBQ sauce, and top with pepper jack cheese. Bake in oven for 7 minutes or until cheese is melted.
3. To serve top with coleslaw and second slice of rye bread

Corned Beef with Beer Cheese Spread and Irish Whiskey Apple Bacon Jam

Recipe courtesy Stephanie Powel, S. Rosen

This jam is sweet, tangy and spicy and a perfect complement to decadent beer cheese.

Ingredietns for sandwich

2 slices S.Rosen’s rye bread
4 oz. corned beef
Spreadable Wisconsin cheddar beer cheese

Ingredients for Irish Whiskey, Apple, and Bacon Jam

Makes 4 servings.

1 ea. peeled and diced apple
½ finely diced onion
2 slices of diced bacon
1 ½ oz. Irish whiskey
¼ cup apple cider vinegar
½ tsp mustard powder
2 T honey
½ tsp red pepper flakes (optional, but delicious
Salt to taste

Method

1. Place diced up bacon in medium pan and turn to medium heat. 
2. Once bacon begins to crisp, add apples and onions. Stir and turn up to medium high heat.
3. Cook apple and onion for 2 minutes and then add whiskey. Stir and reduce to medium again.
4. Add apple cider vinegar, honey mustard powder and red pepper flakes.
5. Cover with lid slightly ajar, until the apples are soft. Stir occasionally to prevent burning. Add salt to taste.

To Assemble

1. Preheat oven to 350°F.
2. For each sandwich: Place 2 rye bread slices on baking sheet, top one with corned beef and Irish whiskey apple bacon jam. Bake in oven for 7 minutes.
3. Spread beer cheese spread on the second rye slice and top base of sandwich.

Green River Bread Pudding

Recipe courtesy Stephanie Powel, S. Rosen

So you bought 5 liters of Green River Soda for St. Patrick’s Day. Happens to all of us, its hypnotic hue just makes it leap into you cart. We’ve had this issue, so with this inspiration we decided to take the beloved Chicago soda and make a bread pudding that’s both festive with a tropical taste that is reminiscent of key lime pie.

With all these recipes we recommend leaving the bread out overnight or toasting in the oven for 20-30 minutes at 300°F and allowing to cool before combining with the wet ingredients.

Ingredients for Green River Syrup

3 cups Green River soda

Ingredients for Bread Pudding

12 slices S.Rosen’s Farmers Market Craft White Bread, dried out
6 eggs, beaten
1 ½ cup whole milk
1 tsp vanilla extrac
6 T Green River syrup
Grated lime zest from 1 lime
4 T shredded coconut
2/3 cup white chocolate chips
3 drops green food coloring (for optimal color)
3 T melted butter

Ingredients for Green Powdered Sugar Icing

1 cup powdered sugar
1 ½ T Whole milk
1 ½ T Green River syrup

Method

1. First make the Green River Syrup, heat 3 cups of Green River in a small pot over medium heat until it reduces to 1 cup. Put aside and let cool. Can be done in advance.
2. Dice slices of bread into pieces (about 12 pieces from each slice). Once all bread is diced, collect into large bowl.
3. In a separate bowl beat together eggs until smooth, then add milk, vanilla, and Green River syrup. Whisk until blended well.
4. Pour mixture over bread pieces, add the lime zest, white chocolate chips, and coconut and gently stir until pieces seem to have absorbed the mixture. One this has happened drizzle the butter over and mix until it is well combined.
5. Grease an 8” by 12” baking dish with butter, and spoon the mixture in.
6. Preheat oven to 375°F and cover bread pudding with a lid or aluminum foil Remove foil after 15 min and cook until you start to see some golden brown edges, about another 15 minutes.
7. Optional step: For an easy powdered sugar icing topping, combine 1 cup powdered sugar with 1 1/2 Tbsp. milk, and 1 ½ Tbsp. Green river syrup then stir until it becomes a smooth liquid.  Add more milk if needed until you reach the desired consistency. Drizzle over bread pudding. Add green sprinkles if you’re feeling over the top.