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Cook Me I’m Irish: Crafting the Perfect St. Patrick’s Day Menu

St. Patrick’s Day is just around the corner, and while ales & stouts understandably get most of the love on March 17, we here at Rosemary & Rye believe no St. Patrick’s Day celebration is complete without a hearty Irish meal. 

That’s why our talented chefs have curated the perfect St. Patrick’s Day menu, and now we’re thrilled to bring it to homes across the Lowcountry (and beyond). Follow along as we walk through our “perfect St. Patrick’s Day menu”. Throughout the blog, we will share recipes to recreate these meals in your own kitchen as well as some fun Irish facts, traditions, and history.

Celebrate with Us: The Perfect St. Patrick's Day Menu
[Recipes Included]

Our talented chefs at Rosemary & Rye have crafted a delightful St. Patrick’s Day menu, perfect for recreating in your own kitchen. Take a peek at what they’ll be helping you cooking up this year.

Your 2024 Saint Patrick’s Day Menu:

Recipes and more below! 

Irish Soda Bread

Irish Soda Bread for Saint Patrick's Day meal

Serves: 6 

Ingredients:

4 cups all-purpose flour, plus 1/4 cup more for dusting

1/4 cup granulated sugar

1 tsp kosher salt

1 tsp baking soda

6 Tbsp cold unsalted butter, plus 1/2 Tbsp to grease pan

1 3/4 cups cold low-fat buttermilk

1 large egg, cold

Instructions:

  • Preheat your oven to 375°F (190°C). Grease a baking pan with 1/2 tablespoon of unsalted butter.
  • In a large bowl, mix together 4 cups of all-purpose flour, granulated sugar, kosher salt, and baking soda.
  • Cut in 6 tablespoons of cold unsalted butter until the mixture resembles coarse pebbles.
  • Make a well in the center of the dry ingredients.
  • In a separate bowl, whisk together the cold low-fat buttermilk and the large egg.
  • Pour the buttermilk and egg mixture into the well of the dry ingredients.
  • Gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix.
  • Turn the dough out onto a floured surface and knead it gently until a loaf forms, adding a little extra flour if needed to prevent sticking.
  • Place the formed dough into the prepared baking pan.
  • Use a knife to score the top of the bread with a design of your choice.
  • Bake the bread in the preheated oven for 50-55 minutes, or until it’s golden brown and cooked through.
  • Once done, remove the bread from the oven and transfer it to a cooling rack.
  • Allow the bread to cool before slicing and serving.

Irish Soda Bread is a classic Irish recipe that dates back centuries. It was originally made with just flour, baking soda, salt, and soured milk. Today, it’s a beloved accompaniment to many Irish meals, especially during holidays like St. Patrick’s Day.

MAIN COURSE
(Príomhchúrsa)

House-Brined Corned Beef

Mustard and brown sugar rubbed, lager-braised slices of tender corned beef.

House-Brined Corned Beef sliced and displayed for Saint Patrick's Day meal

Serves: 6 

Ingredients:

1 store-purchased brined corned beef (2-3 lb average)

1/2 cup plain yellow mustard

1/2 cup light brown sugar

24 oz German Lager

Instructions:

  • Pat corned beef dry with paper towels.
  • Rub the entire surface with yellow mustard and then coat it evenly with brown sugar. Allow it to sit for 24 hours, covered, in the refrigerator.
  • Preheat your oven to 325°F (160°C).
  • After marinating, place the corned beef into a baking pan.
  • Pour the German Lager over the corned beef in the pan.
  • Cover the pan tightly with foil.
  • Let the corned beef stand at room temperature for 10 minutes before cooking.
  • Bake for approximately 3 hours, or until tender.
  • Once cooked, remove from oven and allow it to rest for a few minutes.
  • Slice against the grain into your desired thickness.

This iconic dish has its roots in the Irish-American culinary tradition. While corned beef is not as common in Ireland itself, it became popular among Irish immigrants in the United States.

House-brined and lager-braised, our corned beef recipe is a flavorful nod to this classic dish.

SIDE DISHES
(Miasa Taobh)

Colcannon Potatoes

Whipped Yukon gold potatoes mixed with kale and green onions

Colcannon potatoes with butter and herbs in a brown bowl

Serves: 6 

Ingredients:

6 large russet potatoes, peeled and diced

1 lb butter (4 sticks)

1 cup heavy cream

Salt and pepper to taste

4 cups baby kale, chopped

Instructions:

  • Place the diced potatoes into a pot with cold water and bring it to a boil.
  • While the potatoes are cooking, melt half of the butter in a sauté pan.
  • Add the chopped baby kale to the pan and cook until wilted.
  • Season the cooked kale with a pinch of salt and pepper, then set it aside.
  • Once the potatoes are fork-tender, drain them and return to the pot.
  • Add the remaining butter, heavy cream, salt, and pepper to the potatoes.
  • Using a stand mixer or hand mixer, whip the potatoes until they are smooth and creamy. Add more cream if necessary to achieve your desired consistency.
  • Once the potatoes are whipped, fold in the cooked kale.

Colcannon is a traditional Irish dish made with mashed potatoes, kale or cabbage, and green onions. It’s a comforting and hearty side dish that has been enjoyed in Ireland for centuries, especially during holidays like St. Patrick’s Day.

Bacon Caraway Braised Cabbage

Bacon and Irish stout-braised cabbage, packed with flavor.

Bowl of Bacon and Irish stout Caraway braised cabbage on the table for St. Patty's Day Feast

Serves: 6 

Ingredients:

1 large head green cabbage

6 slices of bacon, cut into lardons

2 tablespoons caraway seeds

1/2 cup red wine vinegar

1/4 cup brown sugar

Salt and pepper to taste

1 large yellow onion, julienned

Instructions:

  • In a heavy-bottomed sauté pan, add bacon and cook until crispy. Once done, remove the bacon from the pan, leaving the fat behind.
  • Add the julienned onion to the pan with the bacon fat and caramelize  until golden brown and tender.
  • Meanwhile, prepare the cabbage by removing the tough outer leaves and core, then slicing into thin strips.
  • Once the onions are caramelized, add the sliced cabbage to the pan. Season with salt and pepper, and cook until the cabbage is wilted.
  • Return the cooked bacon to the pan with the cabbage.
  • Add the red wine vinegar, brown sugar, and caraway seeds to the pan. Stir well to combine.
  • Allow the mixture to cook until the liquid has reduced and thickened slightly, coating the cabbage.
  • Serve hot

Cabbage is a staple in Irish cuisine, and this dish takes it to the next level. The bacon and Irish stout combine to create a rich and savory flavor profile that perfectly complements the tender cabbage.

DESSERT
(Milseog)

CHOCOLATE Pot De Creme

A rich and velvety pot de creme made with dark chocolate and Guinness stout

A rich and velvety pot de creme made with dark chocolate and Guinness stout

Serves: 6 

Ingredients:

1 cup sugar

1 cup heavy cream

9 egg yolks

1 vanilla bean, split and seeded, or 3 tablespoons liquid vanilla extract

1/4 cup melted chocolate, warmed

Instructions:

  • In a mixing bowl, whisk together the egg yolks and sugar until they are well combined and creamy.
  • In a small pot, heat the heavy cream with the split and seeded vanilla bean (or vanilla extract) until it is scalding. Allow it to cool for about 10 minutes.
  • Working in batches, slowly pour the scalded cream into the egg mixture, whisking continuously.
  • Once all the cream has been added, whisk in the warm melted chocolate until the mixture is smooth and well combined.
  • Allow the mixture to cool in the refrigerator for about 1 hour.
  • Preheat your oven to 325°F (160°C). Place your pot de crème ramekins in a baking pan.
  • Pour the cooled mixture into the ramekins, filling them to the top.
  • Place the baking pan in the oven and carefully add hot water to the pan, filling it about 3/4 of the way up the sides of the ramekins.
  • Bake for about 40 minutes. You may want to cover the baking pan loosely with foil to prevent the tops from getting too dark.
  • Once the pot de crème is set, remove the baking pan from the oven and carefully take out the ramekins from the water bath. Allow them to cool completely, then chill them in the refrigerator overnight.
  • Before serving, top each pot de crème with your favorite whipped cream.

Just a Pinch More: Expand Your St. Patrick's Day Menu

Still looking for more inspiration? Here are a few more of our Irish classics that your family is sure to love. From hearty mains to delightful sweets, these dishes are guaranteed to sham-rock your taste buds this St. Paddy’s Day!

Shepherd’s Pie: Shepherd’s Pie, also known as Cottage Pie, is a classic Irish and British dish. Originally made with leftover roast meat, it evolved into a delicious casserole of minced meat and vegetables topped with mashed potatoes.

Guinness Brownies: Guinness beer, known for its rich and malty flavor, adds depth to these chocolate brownies. Topped with a Guinness frosting, these brownies are a delightful treat for any St. Patrick’s Day celebration.

Irish Potato Cakes: Irish Potato Cakes are a traditional Irish recipe made with mashed potatoes and chives. They’re often pan-fried until crispy on the outside, creating a delicious side dish or snack.

Corned Beef Hash: Corned Beef Hash is a classic dish made with leftover corned beef, potatoes, and onions. It originated as a way to use up leftovers from a traditional corned beef meal, and today it’s a beloved breakfast or brunch item.

Cheers to Tradition: St. Patrick's Day Inspiration from Rosemary & Rye

Get ready to celebrate all day long with our perfect St. Patrick’s Day menu! We’ve curated a selection of traditional Irish dishes that will make your festivities unforgettable. From tender house-brined corned beef to creamy colcannon potatoes, each dish pays homage to Irish culinary traditions. So, instead of ordering out, roll up your sleeves, and join us in the kitchen as we share recipes, chef tips, and fun Irish facts and traditions. Let’s make this St. Patrick’s Day one to remember by raising not just a glass of ale, but a fork as well!

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