Northern Michigan Recipes: St. Patrick's Day is just around the corner and we know it won't be complete without a few mouth watering, authentic dishes that you can make in the comfort of your own home. Nothing beats a home cooked meal, so we are providing you with the best of the best when it comes to traditional and Irish inspired dishes that the whole family can enjoy. So strap on your suspendors and top hat, we're about to discover a pot of gold right in your kitchen after tasting these Irish dishes.
Local olive oil Farm fresh local onion
Farm fresh local garlic
Farm fresh local fingerling potatoes
Farm fresh local green cabbage
Farm fresh local flat parsley
Farm fresh local thyme
Pepper Farm fresh local bacon, cooked
Mince four large garlic cloves and add to a large metal soup pot with one tablespoon olive oil, two tablespoons water and one quarter teaspoon sea salt. Chop one half cup onion, one cup celery and add onion and celery to soup pot. Cook the onion mixture for ten minutes uncovered on medium heat. Slice three cups fingerling potatoes, add potatoes to onion mixture with one quarter teaspoon sea salt, one half cup water and cook covered for ten minutes.
Chop four cups cabbage, add cabbage to soup pot with five cups water, one quarter teaspoon sea salt and one quarter teaspoon pepper. Cover soup pot and bring to boil, then reduce to medium low and cook covered for ten minutes. Remove one half cup flat parsley leaves from stems and mince. Remove one teaspoon thyme leaves from stems. Remove soup from heat, add parsley, thyme and let rest for a few minutes. Taste soup and adjust seasonings if desired. Crumble four strips of cooked bacon. Serve soup sprinkled with a drizzle of olive oil, a sprinkle of sea salt and one strip crumbled bacon.
4 cups all-purpose flour 1 teaspoon baking soda
1 teaspoon salt 1 -1 1/2 cup buttermilk
Heat oven to 425 degrees F. Brush a baking sheet with melted butter or spray with non-stick spray. Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together.
Place on a lightly floured board and pat into an 8-inch flattened round loaf.
Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife.
Bake at 425 degrees F for about 45 minutes, or until the top is golden. Serve hot.
3 large white potatoes (about 1-1/2 pounds) 2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seed
3/4 teaspoon salt, divided
2 cups finely shredded cabbage
12 ounces cooked or canned corned beef, cubed
1/4 cup chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise 1/4 cup milk
Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill. Just before serving, gently fold in cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and remaining 1/4 teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl.
6 cups water 2 cups lager beer
11/2 cups coarse kosher salt
1 cup (packed) golden brown sugar
1 1/2 tablespoons Insta Cure no. 1* (optional)
1/4 cup pickling spices 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
Corned beef and vegetables:
1 12-ounce bottle Guinness stout or other stout or porter 4 bay leaves
1 tablespoon coriander seeds
2 whole allspice
1 dried chile de árbol,** broken in half Cheesecloth
12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered
8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds)
6 medium carrots, peeled
4 medium onions, peeled, halved through root ends
2 medium parsnips, peeled, cut into 2-inch lengths 1 2-pound head of cabbage, quartered
Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days. Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water. do ahead Can be made 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
For corned beef and vegetables:
Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet. Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag. Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
*Insta Cure No. 1 is a mixture of sodium nitrate and salt that is used in cured and smoked sausages to prevent botulism. In this brine, its only purpose is to prevent the meat from turning gray, so you can certainly leave it out.
3lbs potatoes, floury variety 1lb cooked curly kale (or savoy cabbage), finely shredded
½ pint milk (full fat) or single cream 6 scallions, chopped.
Peel and boil the potatoes until tender. Drain and mash until smooth. Add scallions to the milk in a small saucepan and bring to a boil. Add the milk and scallions to the potato mash and beat well until fluffy. Mix in chopped cabbage and half the butter. Serve in individual bowls, making a well in the centre of each serving and dropping in a knob of butter.
1 yellow cake mix 1 small package instant vanilla pudding mix
1/3 cup Irish Whiskey
1/2 cup vegetable or canola oil 1/2 cup cold water
1 stick butter 1/4 cup water
1-1/2 cup granulated sugar 1 cup Irish Whiskey (or less, to your taste)
Preheat oven to 325° F. Grease and flour a bundt or tube pan. Sprinkle nuts over bottom of pan.
Combine remaining ingredients and mix well. Pour batter into pan. Bake for 1 hour.
Cool; invert onto plate. Prick holes in cake. Drizzle glaze over top and sides, allowing it to be absorbed into cake.
Continue until all glaze is used. Melt butter in saucepan. Add water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat; stir in whiskey. Pour over cake as directed above.
*Tastes best when it has been made the day before serving.
1/2 cup butter, softened 3/4 cup packed brown sugar
1 tablespoon milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup English toffee bits
1/3 cup chopped pecans
4 drops green food coloring 3/4 cup vanilla frosting
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in the toffee bits and pecans. Spread into a greased 9-in. square baking pan. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool on a wire rack. Add food coloring to frosting; spread over the bars. Cut into diamond shapes.
With this list of traditional and Irish inspired dishes, we can guarantee that your Northern Michigan St. Patty's day will be more than authentic and not to mention full of luck–if you wear green that is.