St. Patrick’s day right around the corner, and while many plan on celebrating with green beer, why not whip up a traditional Irish feast that’s tasty, hearty, and all gluten-free?
The following recipes below will surely have you feeling the luck of the Irish. And if you are feeling extra festive, go ahead and add some green food coloring to your favorite gluten-free beer (I recommend Bard’s) of choice!
*Recipes courtesy of Whole Foods Market.
Irish Potato Cakes with Apple Cranberry Sauce
- 2 pounds russet potatoes, scrubbed, peels left on
- 1 teaspoon sea salt
- 4 tablespoons butter
- 3 garlic cloves, chopped
- 1 small onion, chopped
- 2 tablespoons melted butter, for brushing cakes
Apple Cranberry Sauce
- 1 tablespoon butter
- 1 1/2 pounds apples, cut into 1-inch pieces
- 1/2 pound cranberries, frozen or fresh
- 1/4 cup dry white wine or water
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons honey
Cut potatoes into 2-inch chunks. Transfer to a large Dutch oven and cover with water. Bring to a boil and cook for 10 to 15 minutes, until potatoes can be easily pierced with a fork. Drain well in colander. Return potatoes to pot and add salt, butter, garlic and onion. Mash ingredients together with a potato masher or pastry blender until chunky.
Preheat oven to 400°F. Spoon potato mixture onto parchment and smooth into rounds about 1/2 inch thick. Brush with melted butter and bake for 25 to 30 minutes, until brown and crisp on edges.
Meanwhile, make applesauce. In a large heavy-bottomed pan, melt butter over medium high heat. Stir in apples and cook for 7 to 10 minutes, until soft and brown on edges. Stir in cranberries and wine or water. Bring to a gentle boil and cook for 10 minutes, until almost all liquid has evaporated. Remove from heat, let cool slightly and transfer sauce to a blender. Add lemon zest, juice and honey. Blend until smooth. Taste and adjust seasoning, adding honey if desired.
*Makes roughly 18 small cakes
Corned Beef and Cabbage
- 5 pounds corned brisket or beef
- 6 whole black peppercorns
- 3 carrots, halved or quartered
- 3 onions, halved or quartered
- 1 medium-sized green cabbage, quartered
Place corned beef and peppercorns in enough water to cover meat. Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add carrots and onions and cover again. During the last 15 minutes, add cabbage. Transfer meat and vegetables to a platter. Serve with boiled potatoes, cooked separately.
Author Information: Allison Hecht, Los Angeles, CA
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