Ethnic: St Patricks Menu by Recipe Cottage

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	St Patricks Menu

		Corned Beef & Cabbage 1 3/4 lbs onions 2 1/2 lbs carrots 6 lb corned beef brisket or round, spiced or unspiced 1 cup malt vinegar 6 oz Irish stout 1 tablespoon mustard seed 1 tablespoon coriander seed 1/2 tablespoon black peppercorns 1/2 tablespoon dill seed 1/2 tablespoon whole allspice 2 bay leaves 3 lb cabbage, rinsed 2 1/2 lb small red otatoes 1/2 cup coarse grain mustard 1/2 cup dijon mustard To serve 12, use a 14 to 20 quart pan. Coarsley chop enugh onions and carrots to make 1 cup each. In pan, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours. Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes. With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across teh grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards. Colcannon 4 lb russet potatoes 1 lb cabbage, cute into fine shreds 1/2 cup butter 1 1/4 cup milk 1 cup sliced green onions salt and pepper To serve 12, you'll need a 5 to 6 quart pan. Peel potatoes; rinse. Drain; cute into 2 inch pieces. Place potatoes in pan; cover with water. Bring to a boil, covered, over high heat. Reduce heat; simmer until tender when pierced, about 15 minutes. Drain; mash, part at a time, in a heavy-duty mixer or by hand in a large bowl. As mashed, transfer to a very large bowl; cover. Place cabbage and butter in pan sued for potatoes. Cover; steam cabbage over medium-high heat until well wilted, stirrin goften. Meanwhile, stir milk and onions often in a 3 to 4 quart pan over medium heat until simmering. Stir milk mixture into potatoes until smooth, stir in cabbage. Season with salt and pepper. Irish Soda Bread 3 cups all-purpose flour 3 tablespoons sugar 1 teaspoon baking soda 3/4 teaspoon salt 9 tablespoons butter 1 tablespoon caraway seed 1/2 cup golden raisins 1/3 cup dried currants 1 cup buttermilk for dough 1 1/2 tablespoons buttermilk for brushing In a large bowl, combine flour, sugar, soda and salt. Cut in butter with a pastry blender or rub tih fingers until fine crumbs form. Mix in caraway, raisins and currants; add buttermilk for dough. Stir until evenly moistened. Gather dough into a ball and knead about 16 turns on a lightly floured board. Pat into a smooth ball, then into a falt 1 inch thick round. Place on a greased 12 by 15 inch baking sheet. Slash an X about 1/4 inch deep completely across each round; brush with remaining buttermilk. Bake in a 375F oven until deep golden, 30 to 35 minutes. Serve warm or cool. Cut into wedges. Shortbread 1 cup softened butter 1/2 cup + 1 tablespoon sugar 1 1/2 cups all-purpose flour 1/2 cup white rice flour (or more all-purpose) In a large mixing bowl, beat butter with the larger amount of sugar until smooth. Gradually add all-purpose and rice flours until well combined. Spread in a 9 by 13 inch baking dish. Bake in a 275F oven until pale golden, 55 to 65 minutes. Place on racks and let cool for 10 minutes. Sprinkle lightly with sugar, then cut into 24 bars. Let cool completely. Serve.