Green is the color for St. Patrick’s Day. Green food coloring is the perfect way to keep with this tradition. It can be added to almost anything! The possibilities are limitless. Try these St. Patrick’s Day recipes at your party.
Irish Cabbage and Pork
This is a delicious Irish meal that everyone is sure to love. Note: Pork is marinated overnight in salt water brine. This will make it tender and more flavorful.
1 gallon water
3 cups coarse kosher salt
A 6 ½ pound bone-in pork shoulder roast with excess fat trimmed
3 large heads of garlic, halved crosswise
1 ½ teaspoon whole black peppercorns
1 large head of green cabbage cut into 6 wedges
1 pound of carrots, peeled, cut crosswise in half and then quartered lengthwise
French thyme sprigs
Combine the water and salt in a large pot and stir until salt is dissolved. Add in pork. Cover and refrigerate for one day.
Bring the pork in the salt water to a boil. Boil for 10 minutes. Drain salt water. Add cold water to cover pork. Bring water to a boil over high heat. Add in garlic and peppercorns. Reduce heat to medium low. Cover and simmer until pork is tender for about 3 hours. Transfer pork to large pan. Cover and keep warm.
Add the cabbage and carrots to the cooking liquid. Boil vegetables until tender. Cool. Chill uncovered until cold. Cover and keep chilled. This can be done one day ahead.
After vegetables are chilled, warm up again over medium-low heat. Use slotted spoon to transfer vegetables and garlic to a serving platter.
Cut the pork into thick slices. Arrange on platter with vegetables. Pour hot cooking liquid over pork and vegetables. Garnish with the thyme and serve with mustard.
These cookies are a great treat to any St. Patrick’s Day party.
1 cup or 2 sticks of butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
1 ¾ cup all purpose flour
½ cup Cocoa
1 ½ teaspoon baking powder
½ teaspoon salt
Green cookie glaze (recipe included)
Beat butter, sugar, egg, and vanilla in a large bowl. In a separate bowl, stir together flour, cocoa, baking powder, and salt. Add this mixture to the butter mixture gradually. Beat until well blended. Divide the dough in half. Put each half on a separate sheet of wax paper.
Shape dough into a log with squared sides. It should be about 7 inches long and 2 ¼ inches wide. Wrap wax paper around each log. Refrigerate for at least 8 hours and until firm.
Preheat oven to 325 degrees Fahrenheit.
Cut logs into 3/8 inch thick slices. Place onto ungreased cookie sheet.
Bake for 15 minutes or until set. Cool slightly. Transfer from cookie sheet to wire rack. Cook completely.
Remove wrappers from chocolate.
Prepare green cookie glaze. Drizzle cookies. Place chocolate pieces on each cookie immediately after applying the glaze.
Green Cookie Glaze
¾ cup powdered sugar
3 to 4 teaspoons milk
¼ teaspoon vanilla extract
3 or 4 drops green food color
Stir together ingredients until the consistency is good for drizzling.
St. Patty’s Punch
2 (3 ounce) packages of lime flavored gelatin mix
1 quart hot water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate, thawed
2 cups white sugar
4 ½ cups cold water
2 liters ginger ale
Dissolve gelatin in 1 quart hot water. Allow to cool.
After gelatin is cool, pour into large punch bowl. Stir in pineapple juice, orange juice concentrate, sugar and 4 ½ cups cold water. Pour in ginger ale right before serving.
Try these St. Patrick’s Day recipes and your party is sure to be a success.