St. Patrick’s Day Dinner

Mar 01, 2023 at 11:08 am by RMGadmin

with Miss Daisy King

March is one of the most iconic months on the calendar. Its transition to warmer temperatures means a segue into spring and a re-awakening of the flora and fauna that populate our lush landscapes. It’s the ideal month to be a Tennessean.
The connection to March and Tennessee actually goes back to some of the Irish families that helped settle our great state. Following the traditions, March saw the celebration of Ireland’s favorite son St. Patrick, and the many legends surrounding him as both a patriot and a saint. It was St. Patrick’s use of Shamrocks as a parable that gave their association with the Holiday through the number of leaves and color. They were viewed as something sacred. 
Because of the festival association with St. Patrick’s Day, the holiday has always been known as a wide celebration of alcoholic beverages, ranging from a pint of Guinness to a glass of whiskey. 
I often joke with friends that it’s a “no-brainer” that I’m of Irish heritage. Aside from my sons being named Patrick and Kevin, the folks here at the kitchen tease me for my wearing so much green and cooking with spirits throughout the month.
The month-long culinary celebration of St. Patrick’s Day finds one wanting to enjoy the historical recipes of native Ireland as well as ones we have enjoyed through the years. I have shared some of my favorites for this celebration, including my Reuben Pie, Crème de Menthe Brownies and Cake, Paddy’s Beef Brisket and Irish Beer Bread. They’re staples for a reason and just the beginning of a long line of potential food items one could share. 
For readers fortunate enough to have Irish roots in their family tree, I recommend visiting with family members to track down some of the heirloom recipes. This is the best time to explore culinary heritage.
Wishing all of you a blessed St. Patrick’s Day!
Miss Daisy King

 1110 Hillsboro Rd B220  |  Franklin, TN 37064  |  615.599.5313  |

Irish Beer Bread

  • 2 ½ cups self-rising flour
  • 12 oz. room temperature beer (Guinness is a good recommendation)
  • 2 Tbsp. sugar
  • 2 Tbsp. melted butter
  • Additional melted butter to brush on top after bread cooks
In a mixing bowl, combine all ingredients except butter for brushing when baked. Pour batter into a greased loaf pan. Bake in a 375-degree oven for forty-five minutes.

Reuben Pie

  • 1 9-inch deep-dish pie shell, unbaked
  • 1 Tbsp. caraway seeds
  • ½ lb. deli corned beef, shredded
  • 1 Tbsp. Dijon mustard
  • ¼ cup Thousand Island dressing
  • ¾ cup sauerkraut, drained
  • 1 ½ cups grated Gruyére cheese
  • 3 eggs, beaten
  • 1 cup half-and-half
  • 1 Tbsp. grated onion
  • ¼ tsp. dry mustard
  • ½ tsp. salt
Preheat oven to 425 degrees. Sprinkle and press caraway seeds into the unbaked pie crust. With a fork, prick the crust and bake for seven minutes. Remove the crust and reduce the oven temperature to 350 degrees. Layer corned beef on top of the crust. Combine mustard and dressing and spread over beef. Then layer sauerkraut and cheese. Mix eggs, half-and-half, onion, dry mustard and salt; pour evenly over the pie. Bake for forty to forty-five minutes. Remove from the oven and allow to set for five minutes.

Paddy's Beef Brisket

  • 1 4-lb. beef brisket
  • Sliced onions
  • ¼ cup chili sauce
  • 12 oz. beer
  • 2 Tbsp. brown sugar
  • 1 clove garlic, minced
  • 2 Tbsp. plain flour
Place brisket in 13x9-inch baking pan and cover with slice onions. Combine all remaining ingredients except flour and pour over meat and onions. Cover pan with foil. Cook for three and a half hours at 350 degrees. Remove foil and cook for an additional thirty minutes. Remove brisket from pan; add flour to pan drippings to make gravy. If mixture is too thick, add water until gravy reaches desired consistency. Before serving, slice brisket and top each serving with gravy.

Crème de Menthe Cake

  • 1 box white pudding cake mix
  • ⅓ cup crème de menthe
  • 1 16-oz. jar hot fudge
  • ½ pint heavy cream, whipped
Prepare the cake according to the package directions, substituting three tablespoons crème de menthe for water. Bake in a 13x9x2-inch pan. Cool. Heat fudge topping and smooth over cake. Cook. Fold remaining crème de menthe into whipped cream and frost the cake.

Crème de Menthe Brownies

  • 4 eggs
  • 1 cup self-rising flour
  • ½ cup butter
  • 1 16-oz. can chocolate syrup 
  • ½ tsp. salt
  • 1 tsp. vanilla 
Mix well; pour into 9-inch pan sprayed with Pam. Bake in a 350 degree oven for twenty-five to thirty minutes. Cool completely. 
  • ½ cup butter
  • 2 cups confectioners’ sugar
  • 2 Tbsp. green crème de menthe
Blend well. Beat until fluffy. Ice the cooled brownies. Refrigerate until firm.  
  • 1 cup chocolate chips
  • 6 Tbsp. butter 

Melt chocolate chips and butter in double boiler or heavy saucepan. Cool slightly. Spread over crème de menthe frosting. Spread completely to edge of pan to seal cake. Cool entire cake. Slice with very sharp knife.