St. Patrick’s Day Recipes to Relish with Friends

St. Patrick’s Day honors the patron saint of Ireland, and it’s a time when people gather around the globe to celebrate Irish heritage. Parades, hues of emerald green and parties at local pubs are common sights. On Holland America Line cruises, guests delight in sweet and savory dishes. Whether you’re celebrating Irish heritage on March 17 or other times throughout the year, consider gathering friends around the table to relish these special St. Patrick’s Day recipes.

Braised Corned Brisket of Beef with Potato Cabbage Cake

Recipe below makes 10 servings. Sample image above.

Brisket Ingredients

2.5 kg   Boneless Beef Brisket
500 ml  Water

Salt Pickling Aromatic Mixture

220 g    Salt Sea Course Crystals
130 g    Brown Sugar Cubes
5 g        Ground Cinnamon
5 g        Ground Allspice
8 g        Mustard Seed
5 g        Peppercorns
5 g        Coriander (whole)
6 g        Juniper Berry
8 g        Ginger Root
6 g        Cloves (whole)
4 g        Bay Leaves
80 ml    Beet Root Juice

Potato Cabbage Cake Ingredients

300 g    Green Cabbage
200 g    White Onion (medium)
100 g    Carrots
800 g    Potatoes (mashed)
1 ea      Egg (large)
60 g      Panko Bread Crumbs
10 g      Salt
5 g        Black Pepper

Side Dish Ingredients

600 g    White Turnip (medium)
600 g    Fresh Beetroot (red-topped)
500 g    Carrots
150 g    Unsalted Butter
8 g        Salt
5 g        Black Pepper
10 g      Garlic (peeled)
755 g    Horseradish Chive Cream

Garnish

20 ml    CCC-Herb Oil
60 g      Caramelized Red Onions

Cooking Instructions

Step One: Corned Beef
Clean the brisket of excess fat and silver skin. Cure the meat for 4-5 days in the salt pickling aromatics and beetroot juice mixture. Remove meat from pickling mixture and rinse well under cold water. Strain the pickling mixture. Place brined brisket in a pot, fully cover with water and some pickling liquid, and cook until fully tender (3-5 hours) depending on the size of the brisket.

Step Two: Cake
Blanch the cabbage in boiling salty water. Transfer to ice bath and drain well to remove all the excess water. In a mixing bowl, add the cabbage, carrots, sautéed onions, mashed potatoes, panko, beaten eggs and season. Form the cakes at 100 g and sauté in butter on each side to serve.

Step Three: Turnips
Turn the root vegetables. In a large saucepan, add garlic, thyme, rosemary and bay leaves to white chicken stock. Season and add the roots vegetables with the butter and cook gently until tender.

Step Four: Cream Sauce
In a medium saucepan, add the oil and sauté the shallots. Add the beef jus and reduce. Add the horseradish and cream and reduce until desired consistency. Season and add the chives.

Step Five: Presentation
Brown the cakes on each side in clarified butter. Slice the beef across the grain and place as shown in photo above. Add the root vegetables and sauce the plate. Add the herb oil as indicated.

Makes about 10 servings.

Cheesecake Ingredients

80 g        Egg Yolks
150 g      Sugar
125 ml    Heavy Cream
15 g        Gelatin Sheets, bloomed in cold water
450 g      Cream Cheese, softened
450 ml    Heavy Cream, whipped

Sable Dough

180 g      Unsalted Butter
445 g      All Purpose Flour
6 g          Salt
70 g        Eggs
98 g        Sugar

Vanilla Whipped Ganache

250 ml    Heavy Cream
25 g        Glucose
25 ml      Honey
1 pc        Vanilla bean
300 g      White Chocolate
450 ml    Heavy Cream

Garnish

200 g      Dulce de Leche
50 g        Heavy Cream
10 g        Affila Cres
Garnish with meringue and green sprinkles.

Cooking Instructions

Cheesecake

Step One: In a saucepan, boil cream and sugar. Set aside. Whisk the egg yolk over bain marie and add the boiled cream mix, continuing for 5 minutes until the mixture is set (like vanilla sauce). Add the bloomed gelatin.

Step Two (Cheese Mixture):
In a mixing bowl using the paddle attachment, whip the cream cheese and Bailey’s until soft. Add slowly the egg yolk mixture, cool down completely and fold in the 450 ml of whipped cream.

Step Three: Transfer to a piping bag and fill the fashion éclair mold 100%. Finish with mousse to the top and pass with spatula to make even.

Step Four: Slam the tray to release possible air bubbles. Bring to freezer.

Step Five: Use a reliable freezer, as mousse must be super frozen to demold. When demolding, bring molds to room temperature by batches to avoid dessert defrosting inside silicone mold.

Sable Dough

Step One: Mix all ingredients except egg in mixer with paddle until sand texture.

Step Two: Add egg and build the dough. Do not overmix.

Step Three: Rest in fridge. Roll sweet dough, cut with bigger side of fashion éclair cutter, and then cut with smaller side of fashion éclair cutter.

Step Four: Place upside down on a silicone baking mat or baking paper. Bake at 350ºF for 7-10 minutes until light golden brown.

Step Five: Demold dessert by batches. Place éclair cheesecake on top of one sable dough. Then put another sable dough on top of the éclair and garnish with whipped ganache (recipe and instructions below) on top. Add sprinkles.

Vanilla Whipped Ganache

Step One: Bring to boil 250 ml heavy cream, honey, and scrapped vanilla bean and seeds, and pour over couverture.

Step Two: Add gradually to couverture and emulsify with hand blender. Once it is 25°C (77ºF), add cold cream. Rest minimum 12 hours in fridge.

Step Three: Remove from fridge and whip to desired texture using mixer with wire whisk.

Step Four: Pipe on top of éclair.

What are your favorite St. Patrick’s Day recipes? Share in the comments below.