{"id":80112,"date":"2024-03-16T20:44:58","date_gmt":"2024-03-17T03:44:58","guid":{"rendered":"https:\/\/www.hollandamerica.com\/blog\/?p=80112"},"modified":"2024-03-16T21:35:30","modified_gmt":"2024-03-17T04:35:30","slug":"st-patricks-day-recipes-to-relish-with-friends","status":"publish","type":"post","link":"https:\/\/www.hollandamerica.com\/blog\/whats-new\/st-patricks-day-recipes-to-relish-with-friends\/","title":{"rendered":"St. Patrick’s Day Recipes to Relish with Friends"},"content":{"rendered":"

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<\/a> 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.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div><\/div>

Braised Corned Brisket of Beef with Potato Cabbage Cake<\/strong><\/h3>\n

Recipe below makes 10 servings. Sample image above.<\/em><\/p>\n

Brisket Ingredients<\/span><\/p>\n

2.5 kg\u00a0 \u00a0Boneless Beef Brisket
\n500 ml\u00a0 Water<\/p>\n

Salt Pickling Aromatic Mixture<\/span><\/p>\n

220 g\u00a0 \u00a0 Salt Sea Course Crystals
\n130 g\u00a0 \u00a0 Brown Sugar Cubes
\n5 g\u00a0 \u00a0 \u00a0 \u00a0 Ground Cinnamon
\n5 g\u00a0 \u00a0 \u00a0 \u00a0 Ground Allspice
\n8 g\u00a0 \u00a0 \u00a0 \u00a0 Mustard Seed
\n5 g\u00a0 \u00a0 \u00a0 \u00a0 Peppercorns
\n5 g\u00a0 \u00a0 \u00a0 \u00a0 Coriander (whole)
\n6 g\u00a0 \u00a0 \u00a0 \u00a0 Juniper Berry
\n8 g\u00a0 \u00a0 \u00a0 \u00a0 Ginger Root
\n6 g\u00a0 \u00a0 \u00a0 \u00a0 Cloves (whole)
\n4 g\u00a0 \u00a0 \u00a0 \u00a0 Bay Leaves
\n80 ml\u00a0 \u00a0 Beet Root Juice<\/p>\n

Potato Cabbage Cake Ingredients<\/span><\/p>\n

300 g\u00a0 \u00a0 Green Cabbage
\n200 g\u00a0 \u00a0 White Onion (medium)
\n100 g\u00a0 \u00a0 Carrots
\n800 g\u00a0 \u00a0 Potatoes (mashed)
\n1 ea\u00a0 \u00a0 \u00a0 Egg (large)
\n60 g\u00a0 \u00a0 \u00a0 Panko Bread Crumbs
\n10 g\u00a0 \u00a0 \u00a0 Salt
\n5 g\u00a0 \u00a0 \u00a0 \u00a0 Black Pepper<\/p>\n

Side Dish Ingredients<\/span><\/p>\n

600 g\u00a0 \u00a0 White Turnip (medium)
\n600 g\u00a0 \u00a0 Fresh Beetroot (red-topped)
\n500 g\u00a0 \u00a0 Carrots
\n150 g\u00a0 \u00a0 Unsalted Butter
\n8 g\u00a0 \u00a0 \u00a0 \u00a0 Salt
\n5 g\u00a0 \u00a0 \u00a0 \u00a0 Black Pepper
\n10 g\u00a0 \u00a0 \u00a0 Garlic (peeled)
\n755 g\u00a0 \u00a0 Horseradish Chive Cream<\/p>\n

Garnish<\/span><\/p>\n

20 ml\u00a0 \u00a0 CCC-Herb Oil
\n60 g\u00a0 \u00a0 \u00a0 Caramelized Red Onions<\/p>\n

Cooking Instructions<\/strong><\/h5>\n

Step One: Corned Beef
\nClean 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.<\/p>\n

Step Two: Cake
\nBlanch 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, saut\u00e9ed onions, mashed potatoes, panko, beaten eggs and season. Form the cakes at 100 g and saut\u00e9 in butter on each side to serve.<\/p>\n

Step Three: Turnips
\nTurn 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.<\/p>\n

Step Four: Cream Sauce
\nIn a medium saucepan, add the oil and saut\u00e9 the shallots. Add the beef jus and reduce. Add the\u00a0horseradish and cream and reduce until desired consistency. Season and add the chives.<\/p>\n

Step Five: Presentation
\nBrown 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.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div><\/div>

Irish Bailey’s Cheesecake<\/strong><\/h3>\n<\/div>
\"View<\/span><\/div><\/div><\/div><\/div><\/div>


\nMakes about 10 servings.<\/em><\/p>\n

Cheesecake Ingredients<\/span><\/p>\n

80 g\u00a0 \u00a0 \u00a0 \u00a0 Egg Yolks
\n150 g\u00a0 \u00a0 \u00a0 Sugar
\n125 ml\u00a0 \u00a0 Heavy Cream
\n15 g\u00a0 \u00a0 \u00a0 \u00a0 Gelatin Sheets, bloomed in cold water
\n450 g\u00a0 \u00a0 \u00a0 Cream Cheese, softened
\n450 ml\u00a0 \u00a0 Heavy Cream, whipped<\/p>\n

Sable Dough<\/span><\/p>\n

180 g\u00a0 \u00a0 \u00a0 Unsalted Butter
\n445 g\u00a0 \u00a0 \u00a0 All Purpose Flour
\n6 g\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Salt
\n70 g\u00a0 \u00a0 \u00a0 \u00a0 Eggs
\n98 g\u00a0 \u00a0 \u00a0 \u00a0 Sugar<\/p>\n

Vanilla Whipped Ganache<\/span><\/p>\n

250 ml\u00a0 \u00a0 Heavy Cream
\n25 g\u00a0 \u00a0 \u00a0 \u00a0 Glucose
\n25 ml\u00a0 \u00a0 \u00a0 Honey
\n1 pc\u00a0 \u00a0 \u00a0 \u00a0 Vanilla bean
\n300 g\u00a0 \u00a0 \u00a0 White Chocolate
\n450 ml\u00a0 \u00a0 Heavy Cream<\/p>\n

Garnish<\/span><\/p>\n

200 g\u00a0 \u00a0 \u00a0 Dulce de Leche
\n50 g\u00a0 \u00a0 \u00a0 \u00a0 Heavy Cream
\n10 g\u00a0 \u00a0 \u00a0 \u00a0 Affila Cres
\nGarnish with meringue and green sprinkles.<\/em><\/p>\n

Cooking Instructions<\/strong><\/h5>\n

Cheesecake
\n<\/span><\/p>\n

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.<\/p>\n

Step Two (Cheese Mixture):
\nIn 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.<\/p>\n

Step Three: Transfer to a piping bag and fill the fashion \u00e9clair mold 100%. Finish with mousse to the top and pass with spatula to make even.<\/p>\n

Step Four: Slam the tray to release possible air bubbles. Bring to freezer.<\/p>\n

Step Five: Use a reliable freezer, as mousse must be super frozen\u00a0to demold. When demolding, bring molds to room temperature by batches to avoid dessert defrosting inside\u00a0silicone mold.<\/p>\n

Sable Dough<\/span><\/p>\n

Step One: Mix all ingredients except egg in mixer with paddle\u00a0until sand texture.<\/p>\n

Step Two: Add egg and build the dough. Do not overmix.<\/p>\n

Step Three: Rest in fridge. Roll sweet dough, cut with bigger side of fashion \u00e9clair cutter, and then cut with smaller side of fashion \u00e9clair cutter.<\/p>\n

Step Four: Place upside down on a silicone baking mat or baking paper. Bake at 350\u00baF for 7-10 minutes until light golden brown.<\/p>\n

Step Five: Demold dessert by batches. Place \u00e9clair cheesecake on top of one sable dough. Then put another sable dough on top of the \u00e9clair and garnish with whipped ganache (recipe and instructions below) on top. Add sprinkles.<\/p>\n

Vanilla Whipped Ganache<\/span><\/p>\n

Step One: Bring to boil 250 ml heavy cream, honey, and scrapped\u00a0vanilla bean and seeds, and pour over couverture.<\/p>\n

Step Two: Add gradually to couverture and emulsify with hand blender. Once it is 25\u00b0C (77\u00baF), add cold cream. Rest minimum 12 hours in fridge.<\/p>\n

Step Three: Remove from fridge and whip to desired texture\u00a0using mixer with wire whisk.<\/p>\n

Step Four: Pipe on top of \u00e9clair.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

<\/div><\/div>

What are your favorite St. Patrick’s Day recipes? Share in the comments below.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1984,"featured_media":80131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48,40],"tags":[456],"class_list":["post-80112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured-whats-new","category-whats-new","tag-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/posts\/80112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/users\/1984"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/comments?post=80112"}],"version-history":[{"count":41,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/posts\/80112\/revisions"}],"predecessor-version":[{"id":80155,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/posts\/80112\/revisions\/80155"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/media\/80131"}],"wp:attachment":[{"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/media?parent=80112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/categories?post=80112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/tags?post=80112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}