Hello Stranger | Login | Create Account
Feb 22, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Posts Tagged ‘St. Patrick’s Day’

Just Five: Guinness Beer Bread

Thursday, March 16th, 2017



Luck of the Irish indeed! Sauce Magazine tips the hat to all things beer this month, and March also celebrates all things Irish. This month rocks!

I wondered how to make a Just Five recipe with beer as one of key ingredients. After a little research on beer bread and soda bread, I threw both recipes together, picked out the parts I liked, and hoped for the blessing of St. Honoratus of Amiens (Google him).

A note on this recipe: If you do not sift the flour, you’ll have a dry biscuit, not bread. Sift, sift, sift! This simple quick bread has a crunchy crust from baking in butter and a lovely sweetness from the beer and brown sugar, proving once again that beer makes it better.

Guinness Beer Bread
6 servings

3 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. kosher salt
¼ cup packed brown sugar
1 Tbsp. chopped fresh rosemary
12 oz. Guinness or other dark beer
6 Tbsp. (¾ stick) unsalted butter, melted

• Preheat the oven to 375 degrees.
• In a large mixing bowl, mix together the flour, baking powder and salt. Break up the packed brown sugar with a fork, then add it and the rosemary and stir well to combine the dry ingredients. Add the beer and mix until a sticky dough forms.
• Spread the dough evenly into a cast-iron skillet or greased 9-by-9-inch baking dish and pour the melted butter over the dough. Bake 40 to 45 minutes.
• Let cool at least 15 minutes before serving. Bread will keep 4 to 5 days at room temperature in an airtight container.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

Photo by Michelle Volansky

Related Content
Sauce Magazine: Guide to Beer 2017

• The Weekend Project: Corned Beef and Cabbage

Extra Sauce: 6 green dishes (and 2 green drinks) to celebrate St. Patrick’s Day

Drink This Weekend Edition: 4 beers styles for your St. Paddy’s feast

Thursday, March 17th, 2016



When I think of St. Patrick’s Day, I yearn for rich corned beef and braised cabbage. Use the leftovers for corned beef hash and whipping up a hearty Irish beef stew, and my holiday weekend is close to complete – close.

Beer makes a great pairing partner with all of these delicious eats. However, due to the salty, fatty nature of the typical St. Paddy’s Day grub, not all beer styles should be treated equally. While perusing the shelves or a beer menu, look for more medium-bodied, malt-forward styles to balance the saltiness of corned beef and to enhance the sweetness of all those braised and stewed root vegetables.

Tried and true Guinness, Murphy’s and Smithwick’s will always provide you with proper pairing beers for these feasts, but if you want to shake it up, try these fun and locally available options.

1. Irish stouts are to corned beef as peanut butter is to jelly. Roasted malt, satiating body and a drier finish help balance your meal. Give Square One Brewery’s Dry Stout or Schlafly’s Irish Extra Stout – and keep an eye out if either is pouring on nitro or cask.

2. Irish red ales generally boast light to medium body, light nuttiness, toasted toffee and sweet caramel malts. Change it up by trying those from Ferguson Brewing Co. and Boulevard Brewing Co. Both are beautiful renditions of the style.

3. Want to get away from the Irish styles? The Civil Life Brewing Co. is a great place to start for more malt-forward brews that pair nicely with any Irish fare. The British Mild is a beautiful choice, full of toasted malt and biscuit on the palate and a crisp, clean finish.

4. Maybe you want to increase the ABV a little bit. At 8 percent, Oskar Blues Brewery’s Old Chub is a Scottish strong ale is complete with massive amounts of toasted grain, some toffee sweetness, a tiny bit of smoke and great body.

Now my St. Patrick’s Day is complete – sláinte, St. Louis!

Meatless Monday: The Reuben sandwich, 2 ways

Monday, March 9th, 2015



Corned beef is about to pop up on tables all over town, and while everyone else piles leftovers high between two slices of rye, vegetarians are stuck with a bowl of leftover boiled potatoes and some pickled cabbage. Not this year. Enter the vegetarian Reuben, made two ways. In Version A, we broil Fuji apples slices, then stack them with Thousand Island dressing, sauerkraut and Gruyere cheese. Version B sees roasted red peppers making friends with fig jam, Emmentaler and kraut. Try them both in preparation for St. Paddy’s Day, and rest assured that whatever you choose, they both go nicely with an Irish pint.

-photo by Carmen Troesser

6 green dishes (and 2 green drinks) to celebrate St. Patrick’s Day

Monday, March 17th, 2014

All of the St. Patrick’s Day festivities and have us thinking – and eating – green. If you’re not a fan of corned beef and cabbage (though this recipe may change your mind), colcannon or Irish soda bread, you can still inspire a little luck of the Irish with six dishes (and two drinks) as green as a shamrock.


1. A light, refreshing Cucumber Avocado Soup is made silky smooth with buttermilk.

2. Those rubber-banded bunches of asparagus stems are one of the first signs that spring really is on its way. Celebrate its vibrancy on this Asparagus and Green Onion Pizza.



3. Get rid of those last few bunches of kale with the snack that launched the craze: Kale Chips.

4. Corned beef isn’t the only protein option today. Go vegetarian with DIY Lentil, Chickpea & Quinoa Burger loaded with avocado and cilantro garlic cream.



5. Got a vegetable peeler and a zucchini? We’ve got a Shaved Zucchini Salad.

6. A little green food coloring goes a long way with these adorable Mint Chocolate Chip Cupcakes.


And if you had your fill of Irish ales, whiskey and Irish cream this weekend, lighten up your drinking regime with The Subcontinental (pictured) or a Lean and Green.

-Soup photo by Laura Miller; kale photo by Ashley Gieseking; zucchini photo by Greg Rannells; cocktail photo by Geoff Cardin

Baking and drinking Irish car bombs

Sunday, March 16th, 2014


With a Guinness cupcake base, a Jameson chocolate ganache and Baileys Irish Cream frosting on top, The Dam’s Irish car bomb cupcakes are sure to impress at any St. Patrick’s Day party tomorrow.

In the event you accidentally drink all your ingredients before you get to baking, head to The Dam instead. Today kicks off National Chocolate Week, and all desserts purchased will support Lift for Life Gym.

Irish Car Bomb Cupcakes
Courtesy of The Dam’s Matt Galati
Makes 30 Cupcakes

Guinness Chocolate Cupcakes
4 sticks unsalted butter
2 cups stout beer (Guinness)
1 cup unsweetened cocoa powder
4 oz. unsweetened chocolate, chopped
5 cups all-purpose flour
4 Tbsp. corn flour
4 cups sugar
4 tsp. baking soda
1½ tsp. salt
4 large eggs
2 cups sour cream

Jameson Ganache Topping
8 oz. bittersweet chocolate (70 percent cocoa), finely chopped
1 cup heavy cream
2 Tbsp. butter at room temperature
6 Tbsp. Jameson Irish Whiskey

Baileys Buttercream Frosting
12 egg whites
Pinch salt
2¼ cups sugar
12 sticks unsalted butter, at room temperature
¾ cup powdered sugar
2 cups Baileys Irish cream

Guinness Chocolate Cupcakes
• Preheat the oven to 350 degrees. Line two cupcake pans with paper liners.
• Melt the butter in a double boiler over medium heat. Reduce heat to low. Add the beer, cocoa powder and chopped chocolate. Whisk until smooth. Remove the bowl from the heat and set aside to cool.
• In a large mixing bowl, combine the flour, corn flour, sugar, baking soda and salt. Whisk until combined.
• In the bowl of an electric mixer, beat together the eggs and sour cream until creamy. Slowly add the stout-butter mixture to the egg mixture to combine.
• Mix in the dry ingredients on low speed just until completely incorporated. Divide the batter evenly between the cupcake liners, filling them about two-thirds to three-quarters full.
• Bake cupcakes until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Jameson Ganache Topping
• Melt the chocolate, cream and butter in a double boiler over medium heat. Whisk constantly until thick and glossy. Add the whiskey and stir to incorporate. Refrigerate 5 minutes and stir. Repeat this until the ganache is cool but not solid. It should resemble a thick chocolate sauce.
• Holding each cupcake by the base, dip the top up to the wrapper line in the bowl of ganache. Hold over the bowl to allow excess to drip off. A twist of the wrist as you bring it to an upright position will help reduce mess.
• Let the cupcakes cool 1 hour or until the ganache is not tacky but firm to the touch.*

* To make sure the ganache doesn’t run down the sides of the cupcakes, place them in the freezer for 10 minutes. They should be cool to the touch before adding the ganache.

Baileys Buttercream Frosting
• In a medium metal bowl, add the egg whites and whisk with a pinch of salt to break up. Add the sugar, and whisk until incorporated. Using the double boiler method, place the bowl over a pan of simmering water. Continue to whisk until the sugar has melted into the egg whites. When you rub it between your fingers, it should feel smooth and not gritty.
• Once the mixture is smooth, transfer it to the bowl of a mixer and whisk on medium-high for 7 to 10 minutes, until it has almost tripled in volume and the bowl is cool to the touch. It should resemble marshmallow fluff in texture and have very stiff peaks.
• Slowly add in the butter. The mixture will appear curdled after you add all the butter, but keep mixing, and it will come together. Taste and add powdered sugar to desired sweetness, about ½ cup.
• Add the Baileys to the bowl. Mix until the Baileys is just combined, being careful not to over mix. Taste and add more powdered sugar if needed, and mix for 30 more seconds.
• Place the frosting into a piping bag and pipe onto cooled cupcakes.



The Weekend Project: Corned Beef & Cabbage with Irish Soda Bread

Monday, March 10th, 2014



During the week, recipes are all about speed and ease. But when the weekend rolls around, it’s time for cooking low and slow, proofing dough and overnight marinating, soaking and resting. It’s time for a project. Each month, Dan and Anne Marie Lodholz present The Weekend Project with the game plan, the shopping list and the recipes to ensure all that work and time is well worth your effort.

Growing up with the very German last name “Lodholz,” we didn’t really celebrate St. Patrick’s Day, nor did we eat a lot of corned beef. The first time I cooked one was just after Anne Marie and I started dating. She had fond memories of the holiday, always eating corned beef with boiled cabbage, so I set out to impress.

It seemed simple enough: Buy a corned beef in a bag, rinse it, and boil it until tender. It tasted fine, but it was nothing like the corned beef sandwiches I used to get from the kosher deli. I tried roasting it slowly in a slow oven, but it took forever and the end result was dry. Finally, I combined both methods and added a mustard sauce for little more flavor. Still, I wasn’t satisfied. As the saying goes, “If you want something done right…”  

Unfortunately, doing it myself the first time proved a disaster. I tried to follow Julia Child’s method for corned beef and failed miserably. The recipe required me to heavily salt the meat, seal it in an airtight bag, and massage it daily for two weeks. This method, Julia claimed, would fill the bag with the juices produced as the meat cured. Well, she was right. Unfortunately, the liquid leaked, leaving a lurid mess in the refrigerator, and the brisket smelled foul, as though it had turned. I was so upset, I threw the whole thing away and bought a sad, bagged corned beef.

But this mess was not Julia’s fault. I just needed to find a simpler way to corn the beef, so I turned to brining. It’s a foolproof way to impart flavor and moisture, and brining the beef means no daily massaging of a potentially leaky bag.




First, a quick brisket lesson: A whole brisket usually weighs 14 to 16 pounds and is divided and sold in two parts, the leaner flat and the fattier point. This recipe only requires 6 to 8 pounds of meat, and a good butcher should be able to sell you just the point, which I prefer.

To get the right flavor right, I experimented with different spice combinations for the brine, continually returning to pickling spice. I prefer Penzeys version, which includes brown and yellow mustard seeds, allspice, cinnamon, bay leaves and a plethora of other seasonings, available in 4-ounce packages.




Adding beer to the cooking liquid gives the beef another layer of flavor. I’ve used a lager before, but the lighter style of beer didn’t really change the flavor profile much. Since this corned beef is for St. Patrick’s Day, I used Boulevard’s Irish Ale, and any good Irish ale will do.

To achieve the lovely red color associated with corned beef, I add Insta Cure No. 1, available at Baumann’s Fine Meats. Also called pink salt or quick cure, it is a mixture of salt and 6.25 percent sodium nitrite. It’s optional, but it helps develop the flavor and color. I also use a Jaccard meat tenderizer on the brisket before brining. This is mainly done for aesthetics; without it, you can end up with a thin layer of brown meat in the center instead of a rosey pink. Whether you use these optional tools or not, they won’t affect the taste greatly, just the appearance. Sláinte!


An Irish Feast: Corned Beef & Cabbage with Irish Soda Bread

The Game Plan
Active Day 1: Brine the brisket. This takes 5 to 7 days with one day of active cooking.
Active Day 2: Cook the brisket and the cabbage. Make the soda bread.




The Shopping List*
1½ cups dark brown sugar
4 oz. (about ½ cup) pickling spice
1 Tbsp. plus 1 tsp. Insta Cure No. 1 (optional)
1 ½ bottles Irish ale
1 6- to 8-lb. brisket (the point, if available)
½ cup Jameson Irish whiskey
½ cup yellow mustard
1 head of cabbage
4 Tbsp. butter
1¾ cups buttermilk
2 cups raisins

*This list assumes you have kosher salt, bay leaves, freshly ground black pepper, flour, granulated sugar, baking powder, baking soda and an egg at hand in your kitchen. If not, you’ll need to purchase these items, too.



Corned Beef
6 to 8 Servings, plus leftovers

1½ cups kosher salt
1½ cups dark brown sugar, divided
4 oz. (about ½ cup) pickling spice
1 Tbsp. plus 1 tsp. Insta Cure No. 1 (optional)
1½ bottles Irish ale
1 6- to 8-lb. brisket (the point, if available)
2 bay leaves
½ cup Jameson Irish whiskey
½ cup yellow mustard

Active Day 1: In a large pot, bring 6 cups of water, the salt, 1 cup brown sugar and the pickling spice to a boil over high heat until the sugar and salt dissolve. Remove from the heat and let cool.
• Add Insta Cure No. 1 and the beer to the brine.
• Use a Jaccard meat tenderizer to pierce the brisket, if desired. Submerge the meat in the brine and make sure it is fully covered (Place a plate on top of the meat to weigh it down if necessary.). Refrigerate 3 days, then rotate the brisket and stir the brine. Submerge and refrigerate another 2 to 4 days.

Active Day 2: Remove the beef from the brine and rinse under cold water. Discard the brine.
• Place the rinsed corned beef in a clean stockpot and fill with enough water to cover by two inches. Add the bay leaves.
• Bring the water to a simmer over medium-high heat. Cover and simmer the meat 2 to 3 hours until fork tender.
• Meanwhile, whisk together ½ cup dark brown sugar, the whiskey and the mustard in a bowl. Set aside.
• Preheat the oven to 375 degrees. Set a rack inside a roasting pan.
• Remove the corned beef from the pot and place it on the rack with the fat cap up. Pour 1½ cups of the cooking liquid into the roasting pan. Reserve another 2 cups of cooking liquid for the cabbage (Recipe follows.).
• Pour the mustard sauce on top of the corned beef. Bake 45 minutes.
• Let the meat rest 15 minutes before slicing thinly against the grain to serve.



Boiled Cabbage
6 to 8 Servings, plus leftovers

1 head cabbage, cored and sliced into wedges
2 cups reserved corned beef cooking liquid (Recipe above.)
1 tsp. freshly ground black pepper plus more to taste
Kosher salt to taste

Active Day 2: Arrange the cabbage in a large saute pan with a lid. Add the reserved cooking liquid, the pepper and salt to taste.
• Cover and cook over medium-high heat about 12 minutes, until tender. Season to taste with salt and pepper.



Irish Soda Bread
Makes 2 loaves

4 cups all-purpose flour
¼ cup granulated sugar
1¼ tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
4 Tbsp. butter, cubed
1 egg, beaten
1¾ cups buttermilk
2 cups raisins

Active Day 2: Preheat the oven to 375 degrees. Grease a baking sheet.
• In a large bowl, mix together the flour, sugar, salt, baking powder and baking soda.
• Cut in the butter until the pea-sized clumps form and the butter is incorporated.
• Stir in the egg and buttermilk until the dry ingredients are fully incorporated and a shaggy, wet-looking dough forms. Add more buttermilk as needed to incorporate all of the dry crumbles. Mix in the raisins.
• Divide the dough in half and form each half into a ball. Place the loaves onto the baking sheet. Bake 50 minutes, until a toothpick inserted in the center comes out clean. Cover the loaves with foil if they darken too quickly or they raisins begin to burn.
• Soda bread will keep 2 to 3 days at room temperature in a ziptop bag or covered with plastic wrap.

-photos by Michelle Volansky

St. Patrick’s Day Corned Beef and Cabbage

Wednesday, March 13th, 2013

It was my friends’ homemade corned beef that made my husband – a vegetarian for years – eat meat again. That brined brisket was so tender, so succulent, that he broke down and had a taste. Then he had a plate of it. Clearly, this was something I needed to be able to make myself.

So I did, and homemade corned beef is now a St. Pat’s tradition in my family.

For the rest of Dee Ryan’s feature story “Reubenesque,” originally published in March, 2011, click here.

Find Dee’s recipe for Corned Beef and Cabbage below, and be warned, this recipe can take you between two and four days to make, so you better get started!

Corned Beef and Cabbage
Adapted by Dee Ryan from a recipe by Renee Schram

2 quarts water
½ cup white vinegar
6 peppercorns (black or whatever blend you have in the pantry)
1 cup kosher salt
4 cloves minced garlic
4 Tbsp. sugar
1 bay leaf
4 Tbsp. pickling spice, divided
1 2- to 3-lb. brisket
¼ head cabbage

• Combine water, vinegar, peppercorns, salt, garlic, sugar, bay leaf and 2 tablespoons pickling spice in a sauce pot. Bring to a boil and let cool.
• Place the brisket in a large Dutch oven, a large pot with a lid or a re-sealable plastic bag, and add the cooled brine mixture. Make sure all of the meat is covered with the brine.
• Cover and refrigerate for 2 to 4 days, turning occasionally.
• Rinse the brisket thoroughly, place in a Dutch oven or other large pot with a lid and add enough water to cover about 2/3 of the meat, and the remaining 2 tablespoons pickling spice.
• Bring to a boil, and skim off any foam. Reduce heat to low and simmer, covered, for 3 to 4 hours, skimming off foam as necessary.
• During the last 30 minutes of cooking, you can add carrots and potatoes to the pot, if you’d like. After you remove all the meat and vegetables from the liquid, throw in a quartered head of cabbage for about 3 to 5 minutes.

Meatless Monday: Vegetarian Shepherd’s Pie

Monday, March 11th, 2013

Growing up, St. Patrick’s Day was just as big of an affair in my house as Christmas. My dad’s side of the family would drive to St. Louis from all over the Midwest, and we’d gather at my great-aunts’ house, which they would have decorated in all shades of shamrock. Several long tables would be lined up in the basement (the only room big enough to hold us all), and adorning the tables was everything from corned beef and cabbage to my Aunt Gloria’s famous whiskey pies.

Since the aunts have passed, Paddy’s Day is celebrated on a much smaller scale, and, since I’m the only vegetarian in my extended family, it usually involves me bringing my own entree. Shepherd’s pie has become my go-to dish on this occasion, mostly because I can make it a little different every time. Last year, I stayed fairly traditional and just subbed finely chopped mushrooms for the ground beef, but this year I’m upping my game with lentils in the filling and a sweet potato-parsnip mash on top.

While you make this, turn on some pub rock music, and the luck of the Irish will surely season your dish.

Vegetarian Shepherd’s Pie
8 Servings

3 sweet potatoes (1 large and 2 medium)
Salt and freshly ground black pepper to taste
3 small parsnips
1 cup green lentils
1 bay leaf
4 garlic cloves (1 whole clove, plus 3 cloves, finely chopped)
3 Tbsp. butter
Milk as needed
2 Tbsp. olive oil
2 stalks celery, diced
2 carrots, diced
½ large onion, diced
2 Tbsp. tomato paste
¼ cup dry white wine
10 oz. white button mushrooms, sliced
1½ cups frozen peas, thawed
1 Tbsp. freshly chopped sage
½ Tbsp. freshly chopped rosemary
½ tsp. ground coriander
1½ cups vegetable stock
½ Tbsp. cornstarch

• Peel and dice the sweet potatoes. Place them in a large pot and cover with water. Season with salt, and cover with a lid. Place over high heat and bring to a boil, then reduce the heat slightly and cook until the potatoes are fork tender.
• Meanwhile, peel and dice the parsnips. Place them in a small pot and cover with water. Season with salt, and cover with a lid. Place over high heat and bring to a boil, then reduce the heat slightly and cook until the parsnips are fork tender.
• Meanwhile, place the lentils in a small pot and add 3 cups of water, the bay leaf and the whole garlic clove. Cover and bring to a boil over high heat. Once boiling, reduce the heat to a simmer, tilt the lid slightly and cook until the lentils are tender but not mushy, about 20 minutes.
• Once the sweet potatoes and parsnips have cooked, drain them and combine them in a large bowl. Add the butter, season with salt and pepper, and mash lightly with a masher. Add the milk, 1 tablespoon at a time, and continue mashing until you reach your desired consistency. Add more salt and pepper to taste, if needed. Set aside.
• Drain the lentils. Remove the garlic clove and bay leaf, and set aside.
• Preheat the oven to 450 degrees.
• In a large saucepan, heat the olive oil over medium-high heat. Add the celery, carrots and onion. Season with salt and pepper and saute until the onions are translucent. Add the chopped garlic and saute until fragrant, about 30 seconds. Add the tomato paste and saute for 3 minutes. Add the wine and cook until all of the liquid has been absorbed.
• Add the mushrooms and saute until they are browned. Season to taste with salt and pepper to taste, then add the prepared lentils along with the peas, sage, rosemary and coriander. Stir until combined.
• Add the stock and cover with a lid. Let cook until the carrots and peas are tender.
• In a separate small pot or pan, dissolve the cornstarch with a splash of vegetable stock (or water) and add it to the filling mixture. Stir until thickened, and remove from heat.
• Lightly grease a 2-quart baking dish. Add the filling to the dish, then spread the sweet potato mixture over the top of the filling.
• Place in the oven, and then place some foil or a rimmed baking pan under the dish to catch any liquid that boils over. Bake for 35 to 40 minutes, or until the potato mixture is browned and starting to crust.
• Remove from the oven and let cool for 5 to 7 minutes before serving.

Stocking Up on Schlafly Irish-Style Extra Stout

Wednesday, March 9th, 2011

030911_xtrastoutYou gotta hand it to the Irish. They not only produce some of the world’s greatest literature, but some of the world’s greatest beer as well. This St. Patrick’s day, though, you might want to put down that pint of Guinness and give a local brew a try. We suggest the Irish-Style Extra Stout from Schlafly.

Schlafly describes the Irish-Style as “an amped-up version of a traditional dry stout,” but we also like it for the slight chocolate undertones. It’s fine to drink on its own, of course, but if you’re a creative cook, you can capitalize on these flavors in some unusual ways. It might sound crazy, but you can use the stout in chocolate cake. The beer provides complexity while reducing the cloying sweetness of the cake. Any sort of dairy can counteract the bitterness, so try floating some high-quality vanilla ice cream in a mug for an adult float. And if you’re really looking for something new, try incorporating the beer into the base of your favorite ice cream recipe.  On the savory side of the kitchen, it’s easy to use this beer in beef stew or braised short ribs.

While there’s no shortage of applications for the beer, there is a shortage of time. You only have through the end of March to find this beer on local shelves. We bought ours at the Dierbergs in Brentwood.

Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004